Effect of Maltodextrin Content and Inlet Temperature on the Powder Qualities of Spray-Dried Pineapple (Ananas comosus) Waste Extract

Abstract

The study aims to recover bioactive compounds, as well as sugar, from pineapple waste extract (PWE) using spray-drying technology. Maltodextrin is used as encapsulating agent combined with PWE at inlet temperature of 100 °C, 110 °C, 120 °C and 130 °C. The spray-drying process of PWE was repeated at 100 °C inlet temperature using two other carrier agents: gum arabic and starch, to compare its solubility. The total polyphenol content (TPC) in powder samples is significantly reduced by 33%, from 27 to 18 mg/g, as the maltodextrin concentration is increased from 2.5 to 10% (p 0.05). Furthermore, the proteolytic enzyme activity in PWE powders significantly increases, from ~ 5 to ~ 9 U/mL, as the MD content is increased from 2.5 to 10% (p < 0.05). The TPC in powder samples significantly decreases from 29 to 22 mg/g as inlet temperature is increased from 100 to 120 °C (p < 0.05). There is also a significant decrease in polyphenol retention, which is about 21%. The protease enzyme activity in PWE powders significantly decreases as the inlet temperature of spray dryer is increased (p < 0.05). It is observed that starch has the lowest retention among the encapsulating agents. The results show that maltodextrin concentration and inlet temperature significantly affected the polyphenol, sugar content and the enzyme activity. The antioxidant capacity of the powders was not affected by both parameters.