Production of a herbal drink by spray drying of mixed purple basil extract-lemon juice; formulation, process optimization, and characterization

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Avazsoofian A., Başünal Gülmez H., TOPUZ A., Malekjani N., Jafari S. M.

Drying Technology, 2024 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1080/07373937.2024.2429491
  • Dergi Adı: Drying Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, Chimica, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Anahtar Kelimeler: encapsulation, lemon juice, Purple basil, spray dryer
  • Akdeniz Üniversitesi Adresli: Evet

Özet

This article focuses on the production of an herbal drink containing the mixture of basil extract and lemon juice (65:35 (% v/v)), at inlet air temperature (IAT) (110–190 °C) as well as the concentrations of maltodextrin (MD, 0–7.5%) and gum Arabic (GA, 0–7.5%). Response surface methodology (RSM) was employed to investigate the variation of spray-dried powder attributes including moisture content (MC), water activity, water solubility, product yield, particle size, total monomeric anthocyanins (TMA), and aroma components. The optimum conditions for maximizing encapsulation efficiency and powder yield were IAT of 146 °C, 9.68% MD, and 5.32% GA. Both IAT and MD/GA ratio had a significant effect on final powder properties except for water activity. The GC-MS data revealed that the predominant aroma components in the final powder, lemon juice, and the reconstituted product were limonene and γ-terpinene; limonene; γ-terpinene, linalool, and 1.8 cineole, respectively. The results demonstrated that spray drying (SD) using GA/MD blends improved the consolidation of bioactive compounds in powdered form.