Comparative evaluation of apple juice concentrate and spray dried apple powder for nutritional, antioxidant and rheological behaviour
Main Article Content
Keywords
apple concentrate, thermal conductivity, flow behaviour, FTIR, GC-MS, shear thinning
Abstract
A higher proportion of apples produced in Jammu and Kashmir (J&K) is wasted due to pre-harvest drop which can be utilised for the development of various value-added products. Although apples are mostly processed into single strength juice and concentrate in J&K, there is a need to introduce new apple-based products. Thus, a study was conducted to develop apple powder from apple juice concentrate (AJC) using spray drying technique. AJC was evaluated for physico-chemical composition, phytochemical constituents, flow behaviour, thermophysical aspect, flavour compounds and viscosity, and was compared with spray dried apple powder (SDAP) developed from the same concentrate. Results inferred from the comparison of AJC with SDAP revealed that SDAP recorded lower moisture content (2.91%) and aw (0.217) but significantly (p < 0.05%) higher fibre (0.07%), carbohydrate content (95.28%) and total soluble solids (TSS) (95.78oBrix). An increase in phenolic, anthocyanin and antioxidant potential of SDAP was also recorded. Viscosity analysis demonstrated that AJC possessed content viscous nature with a viscosity of 552.8 mPa-s which was well supported by rheogram depicting Newtonian behaviour of the concentrate. Further, Fourier transform infrared spectroscopy (FTIR) analysis indicated the presence of major ester, aromatic acids, and primary and secondary alcohol groups which were further revealed by GC-MS that detected the presence of major flavour compounds (2-methyl butyl acetate) in AJC. Flow behaviour of SDAP (after reconstitution) depicted non-Newtonian (shear thinning) behaviour with low viscosity. FTIR and GC showed the presence of all chemical constituents already present in AJC thereby confirming efficiency of spray drying process. The results from the comparison study inferred that AJC can prove as an excellent raw material for spray drying after dilution.
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Davanlou, A., Lee, J., Basu, S. and Kumar, R. 2015. Effect of viscosity and surface tension on breakup and coalescence of bicomponent sprays. Chemical Engineering Science 131: 243–255. 10.3390/foods10061401
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Entsar, N.M. 2016. Mixing process of apple juice concentrate. International Journal of Nutrition and Food Science Special Issue: Food Engineering Pack 5(1–1): 1–6.
Fellows, P.J. 2009. Heat processing. Food Processing Technology, CRC Press: Boca Raton, FL: pp. 339–366. 10.1533/9781845696344
Firdaus, M.L., Fitriani, I., Wyantuti, S., Hartati, Y.W., Khaydarov, R., Mcalister, J.A., Obata, H. and Gamo, T. 2017. Colorimetric detection of mercury (II) ion in aqueous solution using silver nanoparticles. Analytical Sciences 33: 831–837. 10.3390/foods10061401
Foster-Powell, K., Holt, S.H.A. and Brand-Miller, J.C. 2002. International table of glycemic index and glycemic load values: 2002. American Journal of Clinical Nutrition 76(1): 5–56. 10.3390/foods10061401
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Golubtsova, J. 2017. Study of fruit raw material by Fourier transform infrared spectroscopy. Journal of Pharmacological Sciences and Research 9(7): 1081–1090.
Goula, A.M. and Adamopoulos, K.G. 2004. Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: I. Drying kinetics and product recovery. Drying Technology 26(6): 714–725. 10.1080/07373930802046369
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International Commission for Uniform Methods of Sugar (ICUMSA). 1994. Report of the proceedings of the twenty first session, Havana, Cuba.
Jan, A., Gull, A., Haq, R., Parray, A., Tabassum, S. and Safapuri, T.A. 2016. Physico-chemical analysis of apple juice concentrates from Kashmir valley. American Journal of Food Science and Nutritional Research 3(3): 42–45.
Karimian-Khosroshahi, N., Hosseini, H., Rezaei, M., Khaksar, R. and Mahmoudzadeh, M. 2016. Effect of different cooking methods on minerals, vitamins, and nutritional quality indices of rainbow trout (Oncorhynchus mykiss). International Journal of Food Properties 19(11): 2471–2480. 10.1080/10942912.2015.1039028
Keshani, S., Luqman Chuah A. and Russly A.R. 2012 Effect of temperature and concentration on rheological properties pomelo juice concentrates International Food Research Journal 19(2): 553–562.
Khalid, S., Khalid, N., Khan, R. S., Ahmed, H. and Ahmad, A. (2017). A review on chemistry and pharmacology of AJCwa date fruit and pit. Trends in Food Science & Technology 63: 60–69. 10.1016/j.tifs.2017.02.009
Khan, S., Ghosh, S., Nath, A., Ghosh, K. and Roy, S. 2020. Recent scenario and status of Kashmir’s apple based economy. Agriculture and Food eNewsletter 2 (6): 606–608.
Khan, S., Khan, S., Khan, L., Farooq, A., Akhtar, K. and Asiri, A.M. 2018. Fourier transform infrared spectroscopy: Fundamentals and application in functional groups and nanomaterials characterization. 10.1007/978-3-319-92955-2_9
Kumar, S. and Pandey, A.K. 2013. Chemistry and biological activities of flavonoids: an overview. The Scientific World Journal 1:16. 10.1155/2013/162750
Lee, J.K.M., Taip, F.S. and Abdullah, Z. 2018. Effectiveness of additives in spray drying performance: a review. Food Research 2(6): 486–499. 10.26656/fr.2017.2(6).134
Magerramov, M.A., Abdulagatov, A. I., Azizov, N.D. and Abdulagatov, I.M. 2007. Effect of temperature, concentration, and pressure on the viscosity of pomegranate and pear juice concentrates. Journal of Food Engineering 80: 476–489. 10.1016/j.jfoodeng.2006.05.030
Makroo, H.A. Prabhakar, P.K., Rastogi, N.K. and Srivastava, B. 2019. Characterisation of mango puree based on total soluble solids and acid content: effect on physico-chemical, rheological, thermal and ohmic heating behaviour. LWT-Food Science and Technology 103: 316–324. 10.1016/j.lwt.2019.01.003
Manjunatha, S.S., Raju, P.S. and Bawa, A.S. 2012. Modelling the rheo logical behaviour of enzyme clarified lime (citrus aurantifolia L.) juice concentrate. Czech Journal of Food Science 30(5): 456–466. 10.17221/257%2F2011-CJFS
Mehinagic, E., Royer, G., Symoneaux, R., Jourjon, R. and Prost, F.C. 2006. Characterization of odour-active volatiles in apples: influence of cultivars and maturity stage. Journal of Agriculture and Food Chemistry 54(7): 2678–2687. 10.1021/jf052288n
Mishra, P., Brahma, A. and Seth, D. 2017. Physicochemical, functionality and storage stability of hog plum (Spondia pinnata) juice powder produced by spray drying. Journal of Food Science and Technology 54(5): 1052–1061. 10.1007/s13197-017-2531-x
Morris, A., Barnett, A. and Burrows, O. 2004. Effect of processing on nutrient content of foods. CAJCanus 37(3): 160–164.
Mouecoucou, J., Sanchez, C., Villaume, C., Marrion, O., Frémont, S., Laurent, F. and Méjean, L. 2003. Effects of different levels of gum arabic, low methylated pectin and xylan on in vitro digestibility of β-lactoglobulin. 86(12): 3857–3865. 10.3168/jds.S0022-0302(03)73993-9
Mrkic, V., Cocci, E., Dalla Rosa, M. and Sacchetti, G. 2006. Effect of drying conditions on bioactive compound, antioxidant activity of broccoli (Brassica oleracea L.). Journal of Science of Food and Agriculture 86: 1559–1566. 10.1002/jsfa.2554
Musa, H.H., Ahmed, A.A. and Musa, T.H. 2018. Chemistry, biological, and pharmacological properties of gum Arabic. In Bioactive molecules in food. Springer International Publishing AG, Cham, Switzerland, pp. 1–18. 10.1007/978-3-319-78030-6_11
Muzaffar, K., Dar, B.N., Kumar, P. 2016. Assessment of nutritional, physicochemical, antioxidant, structural and rheological properties of spray dried tamarind pulp powder. Food Measurement and Characterization 11: 746–757. 10.1007/s11694-016-9444-7
Mykhailyk, V.A., Snezhkin, Y.F., Nemchin, A.F. and Davydova, E.O. 2002. Determination of the heat capacity of water-containing materials using scanning calorimetry. Industrial Heat Engineering (Kiev) 24(5): 92–96.
Nicoli, M.C., Anese, M., Parpinel, M.T., Francorchi, S. and Lerici, C.R. 1997. Loss and/or formation of antioxidants during food processing and storage. Cancer Letters 114: 71–74. 10.1016/S0304-3835(97)04628-4
Plotto, A., McDaniel, M.R. and Mattheis, J.P. 1999. Characterization of ‘Gala’ apple aroma and flavor: differences between controlled atmosphere and air storage. Journal of American Society of Horticultural Sciences 124: 416–423. 10.21273/JASHS.124.4.416
Potter, N.N. and Hotchkiss, J.H. 2007. Food Science (5th ed.). CBS Publishers and Distributors, Daryaganj, New Delhi, India.
Ramos, A.M. and Ibarz, A. 1998. Effect of temperature and concentration on density of clarified pear juice. Journal of Food Engineering 35: 57–63. 10.1016/S0260-8774(98)00004-1
Reineccius, Gary. 2004. The spray drying of food flavors. Drying 22: 1289–1324. 10.1081/DRT-120038731
Roobha, J.J., Saravanakumar, M., Aravindhan, K.M. and Suganya, P. 2011. The effect of light, temperature, pH on stability of anthocyanin pigments in Musa acuminata bract. Journal of Nutritional Ecology and Food Research 2: 1–6.
Rupasinghe, H.P.V. 2020. Flavonoids and their disease prevention and treatment potential: recent advances and future per spective. Molecules 25: 4746–4753. 10.3390/molecules25204746
Sabbah, R., Xu-wu, A., Chickos, J.S., Leitao, M.L.P., Roux, M.V. and Torres, L.A. 1999. Reference materials for calorimetry and differential thermal analysis. Thermochemical Acta 331: 93–204. 10.1016/S0040-6031(99)00009-X
Saikia, S., Mahnot, N.K., Mahanta, C.L. 2014. Effect of spray drying of four fruit juices on physicochemical, phytochemical and anti-oxidant properties. Journal of Food Processing and Preservation 39(6): 1656–1664. 10.1111/jfpp.12395
Santos, D., Maurício, A.C., Sencadas, V., Santos, J.D., Fernandes, M.H. and Gomes, P.S. 2017. Spray drying: an overview. In: Pignatello R. and Musumeci, T. (eds.) Biomaterials - physics and chemistry - new edition. IntechOpen. 10.5772/intechopen.72247
Sarabandi, K., Peighambardoust, S.H., Sadeghi Mahoonak, A.R. and Samaei, S.P. 2018. Effect of different carriers on microstructure and physical characteristics of spray dried apple juice concentrate concentrate. Journal of Food Science and Technology 55(8): 3098–3109. 10.1007/s13197-018-3235-6
Sharma, P., Dhami, P. and Pandey, P. 2014. Flavours of apple and pineapple fruits. Research Physiology and Biology 1(5): 5–12.
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