Retention capacity of maltodextrin antioxidants in cranberry juice by spray drying process

Abstract

A group of four maltodextrins with different degrees of dextrose equivalent (DE) was used as carriers for the spray drying of cranberry juice, with the objective of evaluating the effect of drying temperature, DE grade and concentration of maltodextrin on the performance of cranberry juice powder and the ability to retain antioxidants. For this purpose, the conditions of the spray drying process were: inlet air temperature: 170-210° C, maltodextrin type (Mc, M10, M20 and M40) and maltodextrin concentration: 10-30% w/w. The different powders obtained from the spray drying process were analyzed by high performance liquid chromatography (HPLC) for the quantification of antioxidants (resveratrol and quercetin). The analysis of the data was carried out from a design of D-Optimal experiments. The results of the analysis showed that the highest yield of cranberry juice powder is achieved by using 30% w/w of M10 at a drying temperature of 193 °C. Such conditions allowed a retention of antioxidants in the powder of 20% and 30% of resveratrol and quercetin, respectively.