Abstract
ABSTRACTSoursop is a tropical fruit that undergoes postharvest deterioration rapidly. Conversion into powder is an ave nue to value-add the fruit as it helps to reduce postharvest losses. Although powder production is not complicated, studies have shown that caking is a common problem often associated with fruit powders. Thus, an addition of a food additive is needed to improve the storage stability of powders. In this study, soursop powder was produced by spray-drying an enzyme-liquefied soursop puree incorporated with either tricalcium phosphate (TCP) or calcium silicate (CS), at three different concentrations (0.5, 1.0, and 1.5% w/w). The control was considered powder without the addition of anticaking agent. Storage stability of the powder packed in aluminum-laminated polyethylene (ALP) pouches was examined at conventional (25 ± 1°C) and accelerated (38 ± 1°C) temperatures for 91 days until lumpiness was observed. Statistical analysis showed that the addition of anticaking agent significantly (p ≤ 0.05) improved the process yield of powder (7.2%). The moisture content, water activity, density, and water solubility index of the powder were significantly affected by storage time, storage temperature, and concentration of the anticaking agents. The critical moisture content, Xc, for control and powder incorporated with either TCP or CS was 0.07 g H2O/g ds. The total color difference (ΔE) of the powder increased throughout the storage period, followed by a zero-order kinetic reaction. Kinetics-derived Arrhenius model showed that the activation energy (Ea) of color change ranged between 6.5 and 17.3 kJ/mol. Scanning electron microscopy showed that the freshly spray-dried powder was composed of spherical particles with smooth surfaces but these particles tended to agglomerate and form liquid bridges after storage for 91 days. Overall, TCP and CS exhibited a protective effect by lowering moisture adsorption and improved the glass transition temperature of the powder.
Highlights
Annona muricata L., commonly known as soursop, is one of the members of Annonaceae family
There was a significant difference (p ≤ 0.05) in process yield between soursop powder treated with an anticaking agent and the control whereby yield may be improved by up to 7.2% when an anticaking agent is present
Soursop powder that is less inclined to caking was produced by spray-dried with the addition of anticaking agents, either tricalcium phosphate (TCP) or calcium silicate (CS)
Summary
Annona muricata L., commonly known as soursop, is one of the members of Annonaceae family. Before the fruit loses its usefulness, the fruit should be transformed into value-added commercial products such as soursop powder. Spray drying may be used to transform liquefied soursop fruit into powder. Application of enzymes during the preparation of soursop puree as spray drying feed can help to improve liquefaction and reduce the viscosity of the puree. This is because a spray drying feed that has low viscosity (less than 250–300 mPas) and a smooth consistency (i.e., free from solid matter) is able to improve atomization efficiency as the feed can be pumped into the drying system .[3,4]
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