Production and characterization of pineapple-mint juice by spray drying
Graphical abstract
Introduction
According to estimates of Food and Agriculture Organization of the United Nations, the world production of pineapple was approximately 28.3 million tonnes in 2018, which puts pineapple in second place in the global tropical fruit production ranking. Brazil is the second producer in the world and has significant domestic consumption of pineapples [1]. The fruit is much appreciated and can be consumed in the natural state or as an ingredient in beverages such as juice, soda, sweet canned, etc. [2]. Green mint (Mentha spicata L.) is known to have several biological uses, mainly for medicinal purposes, such as stomach and intestinal analgesic, stimulant of cardiac functions and capacity to improve memory [3]. It also contains antimicrobial [4] and antioxidants [5] compounds, being highly beneficial to health [6]. Besides, green mint is a rich source of menthol, which enables its industrial application in various products, such as flavorings of food and drinks [7]. In other cases, it is used in association with other products, like pineapple-mint juice.
Although it has several health benefits, the consumption of fruits such as pineapples has been decreasing due to the new habits of consumers, who are increasingly opting for convenient and non-perishable foods. Therefore, it is necessary to develop processes and products that meet consumers' demands. One of the methods used by industries that help to alleviate this type of problem is drying, as it generates convenient products for consumers while extending the shelf life of perishable foods. Spray drying allows the production of several powdered products, however the use of carrier agents is generally necessary when fruit juices are being drying, which could be a disadvantage in some cases [8].
Maltodextrin [(C6H10O5)n.H2O] is one of the most used carrier agents in the drying of products in spray dryers. One of its advantages is the reduction of the hygroscopicity of powders containing higher concentrations of the agent [9]. Maltodextrin also contributes to the rehydration capacity of dry products, due to the reduced stickiness of the particles, which facilitates their solubility in water since the particles' higher contact surface with water will be more extensive [10]. However, the addition of maltodextrin has a disadvantage, once it can change product's nutritional profile due to the increase in the proportion of carbohydrates.
Many studies are available in the literature about the use of the spray dryer to obtain powdered fruit juice, such as watermelon [11], juçara [12], tamarind [13], mango [14,15], blueberry [16], pomegranate [17,18], acerola [19], tomato [20] and noni [21], with different carrier agents and in different concentrations. However, there are few studies about spray dried pineapple-mint juice, even with and without additives.
Therefore, the objective of this work was to investigate the influence of spray drying conditions on the pineapple-mint powders' physicochemical characteristics. The influence of drying with and without maltodextrin on the scanning electron microscopy and sorption and moisture isotherms of the powders obtained in the spray drying process was also investigated.
Section snippets
Sample preparation
Pineapple (Ananas comosus, Pérola var.) and mint (Mentha spicata) were obtained in a local market (Patos de Minas, MG, Brazil). The pineapple and mint leaves were obtained from the same batch, selecting healthy fruits and leaves (without injuries). The pineapples were washed, peeled by hand and ground in an industrial blender (Camargo, Brazil) for obtaining the pineapple pulp. The mint leaves were thoroughly sanitized with running water and added to pineapple pulp in the ratio of 50:1 (g of
Influence of maltodextrin on the spray drying process
In order to evaluate the influence of the carrier agent addition in pineapple-mint juice drying, a preliminary study was carried out, adding 0, 3 and 15% of maltodextrin. Table 3 presents the physicochemical characteristics results obtained for the dried powders.
According to the Table 3, results presented an increase in the process yield, a reduction of moisture and water activity of the powders when the amount of maltodextrin increased from 0 to 15%. According to Zhang et al. [21], the use of
Conclusion
It was possible to dry pineapple-mint juice with low quantity or even without the addition of carrier agents in the spray dryer, which is satisfactory for industries and consumers since the last ones usually prefer practical products and similar to natural. It is essential to observe that the drying of pineapple juice without carrier agent application was possible only after the addition of the mint to the solution. It seems that mint may have similar properties to carrier agents, which can be
Declaration of competing interest
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Acknowledgments
This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) - Finance Code 001. The authors are also grateful to the financial support of Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) and Fundação de Amparo à Pesquisa de Minas Gerais (FAPEMIG). Thank also the Scanning Electron Microscopy Laboratory of the School of Chemical Engineering of Federal University of Uberlandia for the SEM analysis.
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