Vol. 23, No. 2 (2024), Alim24232 https://doi.org/10.24275/rmiq/Alim24232

Spray-drying of Escontria chiotilla fruit juice: effect of the process variables on yield and physicochemical properties

 

Authors

V. Carpintero-Tepole, J. A. Olguín-Rojas, M. Méndez-Chávez, G. C. Rodríguez-Jimenes, L. Juárez-Mendoza, F.R. Díaz-Arriaga, L. A. Vázquez-León

Abstract

Escontria chiotilla (jiotilla) fruit pulp has a high content of sugars, vitamins, antioxidants and betalains. However, the jiotilla fruits have a high susceptibility to microbial attack and physicochemical degradation during storage. Spray-drying of jiotilla fruit juice rich in betalains was carried out using maltodextrin as carrier material. The effects of the inlet (140 and 160 ºC) and outlet (80 and 90 ºC) temperatures and maltodextrin levels (1 and 2 g·g juice solids-1) on the process yield and physicochemical properties of jiotilla powders were studied. The maltodextrin concentration significantly affected (p < 0.05) all responses evaluated, except and ºHue values. While drying temperatures did not affect any response. An increase in process yields and luminosity, and a decrease in chroma values and betalains content, were observed when the maltodextrin concentration was increased. Physico-chemically stable powders (<0.25), with a color tendency to red (ºHue: 11-13º), an intermediate cohesiveness, a flowability fair-to-good, a high solubility (92.16%), a low hygroscopicity (16.28 g H2O·100 g db-1) and a high content of betacyanins (82.4-127.1 mg BC·100 g db-1) and betaxanthins (174.7-275.3 mg BX·100 g db-1) were obtained. Jiotilla powder could be applied to the development of food products, even outside the jiotilla fruits production season.

Keywords

Escontria chiotilla, fruit juice, spray-drying, betalains, maltodextrin.

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