Influence of drying variables on the properties of noni powder obtained by spouted bed

Abstract

The influence of variables on the spouted bed drying process was analyzed to obtain the noni Pulp powder and compare it with the powder obtained by freeze-drying. The full factorial experimental design methodology of 2² + 3 central points was used, with the independent variables: drying temperature (50, 60, and 70 °C) and concentration of the carrier agent (15, 20, and 25%) with an airspeed of 8 m/s. The drying conditions positively affected the activity of water, acidity, ash, and soluble solids, presenting an increase in the values of the dried powders. Ascorbic acid, on the other hand, had a decrease in its concentration. The range of the antioxidant activity (DPPH), antioxidant activity (ABTS), and total phenolic compounds (TPC) of fresh, freeze-dried, and dried fruits were 5.23 − 17.87 mg TE/g extract, 8.91 − 11.08 mg TE/g extract, and 1159.2–3208.3 mg GAE/100g sample, respectively.

Keywords:

• Antioxidant activity
• Morinda citrifolia L
• noni
• phenolic compounds
• spouted bed

Disclosure statement

No potential conflict of interest was reported by the author(s).

Data availability statement

The authors confirm that the data supporting the findings of this study are available within the article.

Additional information

Funding

This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brazil (CAPES) - Finance Code 001.