Effect of operational conditions on physicochemical profiles of spray-dried powder of mango (Mangifera indica L.) juice from Tu Quy variety in Vietnam

Abstract

The spray drying process is widely used to convert fruit juice to powder form, which improves the commercialization and consumption of fruit in powdered form. This research work was conducted to investigate the effects of spraying conditions including wall material concentration, inlet temperature, and feed flow rate on the physicochemical properties of the spray-dried mango powder from the Tu Quy variety in Vietnam. Maltodextrin as a wall material was determined at 10% which revealed an efficiently protective effect on the retention of polyphenol content (308.29±8.62 mg/100 g) and vitamin C content (19.61±0.35 mg/100 g) and exhibited even spherical particles with a smooth surface of the resulted powder. Increasing the inlet temperature was found to remarkably reduce the physicochemical properties of the resulted mango powder. The increase in the feed flow rate to 10 rpm resulted in better retention of polyphenols, and vitamin C content. The drying temperature and flow rate at 150oC and 10 rpm were found to obtain a good structural morphology of spray-dried powder The X-ray diffraction analysis from the resulted powder indicated an amorphous material with a broad hump and no sharp diffraction peaks.