Spray Drying of Elderberry (Sambucus nigra L.) Juice to Maintain Its Phenolic Content

Abstract

Spray drying was studied with Elderberry (Sambucus nigra L.) juice using a Buchi B-290 spray dryer. Different inlet temperatures ranging from 70°C to 120°C and two feed flow rates of 180 ml/hr and 300 ml/hr were considered for the experiment. The operating parameters were optimized in terms of total phenolic content retention, color, and powder recovery. The inlet temperature of 80°C with feed flow rate of 180 ml/hr gave high phenolic content retention with good color but lower recovery of the dried powder, i.e., less than 50%. To increase the recovery percentage during the drying process, the elderberry juice was spray dried with five different wall materials, i.e., soya milk powder, soya protein powder, isolated soya protein, gum acacia, and maltodextrin. Wall materials were evaluated in terms of total phenolic content retention, color of the powder, and mass recovery percentage. The gum acacia and maltodextrin gave better results and high recovery percentage, i.e., more than 70%. The best three combinations were stored under three different storage conditions in three different packagings to monitor the stability of the phenolic content and color of the powder.

Keywords:

• Antioxidants
• Color measurement
• Fruit powder
• Polyphenols
• Recovery