Spray-Drying of Cactus Pear Juice (Opuntia streptacantha): Effect on the Physicochemical Properties of Powder and Reconstituted Product

ABSTRACT

A D-optimal experimental design with three center points was used to evaluate the influence of spray-drying conditions on the physicochemical properties of a powdered product obtained by drying cactus pear juice. Drying was performed in a laboratory spray-dryer (Pulvis GB 22 model) at two inlet air temperatures (205 and 225°C), and two compressor air pressures (0.10 and 0.20 MPa). Commercial maltodextrins (10 and 20 DE) were used as carrier agents at two levels (18 and 23%). Moisture content and hygroscopicity were evaluated in the powder, and vitamin C retention and total color change were measured in the reconstituted product. Analysis of variance (ANOVA) was performed with a confidence level of 95% (p < 0.05). Moisture content of spray-dried powder and vitamin C retention of reconstituted product was mainly determined by the temperature-pressure, T*P, interaction. While for hygroscopicity, the pressure-concentration, P*C, interaction was the most important factor. The reconstituted product showed a slight change of total color (ΔE) with respect to natural juice and a significant effect of the maltodextrin concentration was found in this property.

Keywords:

• Cactus pear juice
• Color change
• Powder
• Spray-drying
• Vitamin C retention

ACKNOWLEDGEMENT

This work was developed with the financial support of PROMEP-MEXICO (Project No. UASLP-PTC-55). The authors acknowledge S. Rae and F. Toro Vasquez for the revision of the English.

Notes

^a Outlier values were not considered in this study.

Note: The bold character indicates that the corresponding parameter has a significant effect on the properties evaluated. p(t)=Student's t probability; p(F)=Fisher probability.