Foaming Agents Affect the Physicochemical and Antioxidants in Red Dragon Fruit Powder Drinks from Foam Mat Drying
https://doi.org/10.35877/454RI.asci3327
Keywords:
Antioxidant activity; Foam mat drying; Soy lecithin; Whey protein concentrate; White egg
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Abstract
This study investigated the effect of foaming agent type and concentration on foam characteristics during foam mat drying and the physicochemical and antioxidant properties of red dragon fruit powdered drink. Foaming agents, including soy lecithin, fresh egg whites, egg white powder, and whey protein concentrate, were tested at different concentrations (5%, 10%, and 20%). Results showed that soy lecithin produced the most stable foam, effectively preserving bioactive compounds such as phenolics and flavonoids, which contributed to higher antioxidant activity (measured by DPPH and FRAP methods). Whey protein concentrate and fresh egg whites enhanced foam overrun and moisture retention, leading to powders with lower moisture content and higher solubility. The optimal concentration of foaming agent was 10%, which resulted in the best foam stability, antioxidant preservation, and overall product quality. This study highlights the importance of selecting appropriate foaming agents and concentrations to improve the quality and antioxidant properties of red dragon fruit powdered drinks for food applications.
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References
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Albernaz, F., Abreu, M., Roberto, J., Quintanilha, D., Hernanz, D., Heredia, F. J., Gomes, K., & Araujo, D. L. (2017). Foam mat drying of Tommy Atkins mango : Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition , mangiferin , and antioxidant capacity. Food Chemistry, 221, 258–266. https://doi.org/10.1016/j.foodchem.2016.10.080
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Baria, B., Upadhyay, N., Singh, A. K., & Malhotra, R. K. (2019). Optimization of ‘green’ extraction of carotenoids from mango pulp using split plot design and its characterization. Lwt, 104(December 2018), 186–194. https://doi.org/10.1016/j.lwt.2019.01.044
Chandrasekara, A., & Shahidi, F. (2018). Herbal beverages: Bioactive compounds and their role in disease risk reduction - A review. Journal of Traditional and Complementary Medicine, 8(4), 451–458. https://doi.org/10.1016/j.jtcme.2017.08.006
David, L., Danciu, V., Moldovan, B., & Filip, A. (2019). Effects of in vitro gastrointestinal digestion on the antioxidant capacity and anthocyanin content of cornelian cherry fruit extract. Antioxidants, 8(5), 1–9. https://doi.org/10.3390/antiox8050114
de Paula, R. R., Vimercati, W. C., Araújo, C. da S., Macedo, L. L., Teixeira, L. J. Q., & Saraiva, S. H. (2020). Drying kinetics and physicochemical properties of whey dried by foam mat drying. Journal of Food Processing and Preservation, 44(10), 1–10. https://doi.org/10.1111/jfpp.14796
Donno, D., Mellano, M. G., Cerutti, A. K., & Beccaro, G. L. (2018). Nutraceuticals in Alternative and Underutilized Fruits as Functional Food Ingredients: Ancient Species for New Health Needs. Alternative and Replacement Foods, 17(January), 261–282. https://doi.org/10.1016/B978-0-12-811446-9.00009-5
Drapala, K. P., Auty, M. A. E., Mulvihill, D. M., & O’Mahony, J. A. (2017). Influence of emulsifier type on the spray-drying properties of model infant formula emulsions. Food Hydrocolloids, 69, 56–66. https://doi.org/10.1016/j.foodhyd.2016.12.024
Eduardo, C., Cardoso, D. F., Albernaz, F., Fonseca, T., & Teodoro, A. J. (2022). Influence of foam mat drying on the nutritional and technological potential of fruits – a review. Critical Reviews in Food Science and Nutrition, 0(0), 1–15. https://doi.org/10.1080/10408398.2022.2159922
Guazi, J. S., Lago-Vanzela, E. S., & Conti-Silva, A. C. (2019). Development of smoothies from dehydrated products of strawberry and banana pulps obtained through foam-mat drying. International Journal of Food Science and Technology, 54(1), 54–61. https://doi.org/10.1111/ijfs.13900
Hamad, A., Hayuningtyas, A., Sari, B. W., & Naveed, M. (2023). Development of the Production of Curcumin Powder for Application in the Food Industry. Research in Chemical Engineering, 2(1), 14–22. https://doi.org/https://doi.org/10.30595/rice.v2i1.52
Hamad, A., Suriyarak, S., Devahastin, S., & Borompichaichartkul, C. (2020). A novel approach to develop spray-dried encapsulated curcumin powder from oil-in-water emulsions stabilized by combined surfactants and chitosan. Journal of Food Science, 85(11), 3874–3884. https://doi.org/10.1111/1750-3841.15488
Hartanti, D., & Hamad, A. (2023). Antioxidant properties and interaction effects of a novel polyherbal formulation. Current Trends in Biotechnology and Pharmacy, 17(October), 28–33.
Izadi, Z., Mohebbi, M., Shahidi, F., Varidi, M., & Salahi, M. R. (2020). Cheese powder production and characterization: A foam-mat drying approach. Food and Bioproducts Processing, 123, 225–237. https://doi.org/10.1016/j.fbp.2020.06.019
Kanha, N., Regenstein, J. M., & Laokuldilok, T. (2020). Optimization of process parameters for foam mat drying of black rice bran anthocyanin and comparison with spray- and freeze-dried powders. Drying Technology, 1–14. https://doi.org/10.1080/07373937.2020.1819824
Khamjae, T., & Rojanakorn, T. (2018). Foam-mat drying of passion fruit aril. International Food Research Journal, 25(1), 204–212.
Kumar, P. S., Keran, D. A., Pushpavalli, S., Shiva, K. N., & Uma, S. (2022). International Journal of Biological Macromolecules Effect of cellulose and gum derivatives on physicochemical , microstructural and prebiotic properties of foam-mat dried red banana powder. International Journal of Biological Macromolecules, 218(July), 44–56. https://doi.org/10.1016/j.ijbiomac.2022.07.071
Locali Pereira, A. R., Gonçalves Cattelan, M., & Nicoletti, V. R. (2019). Microencapsulation of pink pepper essential oil: Properties of spray-dried pectin/SPI double-layer versus SPI single-layer stabilized emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 581(July), 123806. https://doi.org/10.1016/j.colsurfa.2019.123806
Luu, T., Le, T., Huynh, N., & Quintela-alonso, P. (2021). Dragon fruit : A review of health benefits and nutrients and its sustainable development under climate changes in Vietnam. Czech Journal of Food Sciences, 39(2), 71–94.
Maciel, K. S., José, L., Teixeira, Q., Maria, S., & Lucia, D. (2022). Optimization of foam mat drying for instant coffee processing and its effect on drying kinetics and quality characteristics. Drying Technology, 40(9), 1866–1880. https://doi.org/10.1080/07373937.2021.1887210
Muhammad, J. I., Abbas, A., Rafique, H., M, F. N., & Rasool, A. (2018). A review paper on foam-mat drying of fruits and vegetables to develop powders. MOJ Food Processing & Technology, 6(6). https://doi.org/10.15406/mojfpt.2018.06.00207
Naufalin, R., Erminawati, Wicaksono, R., Febryani, A. T., & Latifasari, N. (2021). Antioxidant activity of kecombrang preserving powder using foam mat drying method. IOP Conference Series: Earth and Environmental Science, 746(1). https://doi.org/10.1088/1755-1315/746/1/012017
Pacheco, C., García-Martínez, E., Moraga, G., Piña, J., Nazareno, M. A., & Martínez-Navarrete, N. (2020). Development of dried functional foods: Stabilization of orange pulp powder by addition of biopolymers. Powder Technology, 362, 11–16. https://doi.org/10.1016/j.powtec.2019.11.116
Purnomo, D., Putri, A. Y., Hisyam, H. M., Rimatunnisa, R., Indriani, D. R., Adinda, P. R., Hasanah, Y. R., & Hamad, A. (2023). Effect of Drying Method on Antioxidant Activity and Total Flavonoid Content of Java Tea Crude Drug ( Orthosiphon aristatus ). Research in Chemical Engineering, 2(1), 29–33. https://doi.org/https://doi.org/10.30595/rice.v2i1.87
Ramakrishnan, Y., Adzahan, N. M., Yusof, Y. A., & Muhammad, K. (2018). Effect of wall materials on the spray drying efficiency, powder properties and stability of bioactive compounds in tamarillo juice microencapsulation. Powder Technology, 328, 406–414. https://doi.org/10.1016/j.powtec.2017.12.018
Reis, F. R., de Moraes, A. C. S., & Masson, M. L. (2021). Impact of Foam-Mat Drying on Plant-Based Foods Bioactive Compounds: a Review. Plant Foods for Human Nutrition, 76(2), 153–160. https://doi.org/10.1007/s11130-021-00899-3
Rodr, A. B., & Espino, J. (2020). Plant Phenolics : Bioavailability as a Key Determinant of Their Potential Health-Promoting Applications. Antioxidants, 9, 1263.
Ruengdech, A., & Siripatrawan, U. (2022). Improving encapsulating efficiency , stability , and antioxidant activity of catechin nanoemulsion using foam mat freeze-drying : The effect of wall material types and concentrations. LWT, 162(April), 113478. https://doi.org/10.1016/j.lwt.2022.113478
Sanchez, C., Renard, D., Robert, P., Schmitt, C., & Lefebvre, J. (2002). Structure and rheological properties of acacia gum dispersions. Food Hydrocolloids, 16(3), 257–267. https://doi.org/10.1016/S0268-005X(01)00096-0
Sari, B. W., Hayuningtyas, A., Jitphongsaikul, P., Chherti, V., & Hamad, A. (2022). Effects of Emulsifier Type and Ingredient on the Foam Stability of Meringue. Research in Chemical Engineering, 1(2).
Shaari, N. A., Sulaiman, R., Rahman, R. A., & Bakar, J. (2018). Production of pineapple fruit (Ananas comosus) powder using foam mat drying: Effect of whipping time and egg albumen concentration. Journal of Food Processing and Preservation, 42(2), 1–10. https://doi.org/10.1111/jfpp.13467
Susanti, D. Y., Sediawan, W. B., Fahrurrozi, M., & Hidayat, M. (2021). Foam-mat drying in the encapsulation of red sorghum extract: Effects of xanthan gum addition on foam properties and drying kinetics. Journal of the Saudi Society of Agricultural Sciences, 20(4), 270–279. https://doi.org/10.1016/j.jssas.2021.02.007
Susanti, D. Y., Sediawan, W. B., Fahrurrozi, M., Hidayat, M., & Putri, A. Y. (2021). Encapsulation of red sorghum extract rich in proanthocyanidins: Process formulation and mechanistic model of foam-mat drying at various temperature. Chemical Engineering and Processing - Process Intensification, 164(November 2020), 108375. https://doi.org/10.1016/j.cep.2021.108375
Tavares, I. M. de C., Sumere, B. R., Gómez-Alonso, S., Gomes, E., Hermosín-Gutiérrez, I., Da-Silva, R., & Lago-Vanzela, E. S. (2020). Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying. Food Research International (Ottawa, Ont.), 128(May 2019), 108750. https://doi.org/10.1016/j.foodres.2019.108750
Wirantika, A., Rahma, I. N., Putra, R. A., Almayda, D., Hayuningtyas, A., Jitphongsaikul, P., & Hamad, A. (2023). Drying Methods Affecting the Antioxidant Activity of Turmeric Crude Drug. Research in Chemical Engineering, 2(2), 51–56. https://doi.org/https://doi.org/10.30595/rice.v2i2.111
Zhang, L., Zeng, X., Fu, N., Tang, X., Sun, Y., & Lin, L. (2018). Maltodextrin: A consummate carrier for spray-drying of xylooligosaccharides. Food Research International, 106, 383–393. https://doi.org/10.1016/j.foodres.2018.01.004
Zorzenon, M. R. T., Formigoni, M., da Silva, S. B., Hodas, F., Piovan, S., Ciotta, S. R., Jansen, C. A., Dacome, A. S., Pilau, E. J., Mareze-Costa, C. E., Milani, P. G., & Costa, S. C. (2020). Spray drying encapsulation of stevia extract with maltodextrin and evaluation of the physicochemical and functional properties of produced powders. Journal of Food Science, 85(10), 3590–3600. https://doi.org/10.1111/1750-3841.15437
Albernaz, F., Abreu, M., Roberto, J., Quintanilha, D., Hernanz, D., Heredia, F. J., Gomes, K., & Araujo, D. L. (2017). Foam mat drying of Tommy Atkins mango : Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition , mangiferin , and antioxidant capacity. Food Chemistry, 221, 258–266. https://doi.org/10.1016/j.foodchem.2016.10.080
AOAC. (2016). Appendix F: Guidelines for Standard Method Performance Requirements. AOAC Official Methods of Analysis, 1–17.
Baria, B., Upadhyay, N., Singh, A. K., & Malhotra, R. K. (2019). Optimization of ‘green’ extraction of carotenoids from mango pulp using split plot design and its characterization. Lwt, 104(December 2018), 186–194. https://doi.org/10.1016/j.lwt.2019.01.044
Chandrasekara, A., & Shahidi, F. (2018). Herbal beverages: Bioactive compounds and their role in disease risk reduction - A review. Journal of Traditional and Complementary Medicine, 8(4), 451–458. https://doi.org/10.1016/j.jtcme.2017.08.006
David, L., Danciu, V., Moldovan, B., & Filip, A. (2019). Effects of in vitro gastrointestinal digestion on the antioxidant capacity and anthocyanin content of cornelian cherry fruit extract. Antioxidants, 8(5), 1–9. https://doi.org/10.3390/antiox8050114
de Paula, R. R., Vimercati, W. C., Araújo, C. da S., Macedo, L. L., Teixeira, L. J. Q., & Saraiva, S. H. (2020). Drying kinetics and physicochemical properties of whey dried by foam mat drying. Journal of Food Processing and Preservation, 44(10), 1–10. https://doi.org/10.1111/jfpp.14796
Donno, D., Mellano, M. G., Cerutti, A. K., & Beccaro, G. L. (2018). Nutraceuticals in Alternative and Underutilized Fruits as Functional Food Ingredients: Ancient Species for New Health Needs. Alternative and Replacement Foods, 17(January), 261–282. https://doi.org/10.1016/B978-0-12-811446-9.00009-5
Drapala, K. P., Auty, M. A. E., Mulvihill, D. M., & O’Mahony, J. A. (2017). Influence of emulsifier type on the spray-drying properties of model infant formula emulsions. Food Hydrocolloids, 69, 56–66. https://doi.org/10.1016/j.foodhyd.2016.12.024
Eduardo, C., Cardoso, D. F., Albernaz, F., Fonseca, T., & Teodoro, A. J. (2022). Influence of foam mat drying on the nutritional and technological potential of fruits – a review. Critical Reviews in Food Science and Nutrition, 0(0), 1–15. https://doi.org/10.1080/10408398.2022.2159922
Guazi, J. S., Lago-Vanzela, E. S., & Conti-Silva, A. C. (2019). Development of smoothies from dehydrated products of strawberry and banana pulps obtained through foam-mat drying. International Journal of Food Science and Technology, 54(1), 54–61. https://doi.org/10.1111/ijfs.13900
Hamad, A., Hayuningtyas, A., Sari, B. W., & Naveed, M. (2023). Development of the Production of Curcumin Powder for Application in the Food Industry. Research in Chemical Engineering, 2(1), 14–22. https://doi.org/https://doi.org/10.30595/rice.v2i1.52
Hamad, A., Suriyarak, S., Devahastin, S., & Borompichaichartkul, C. (2020). A novel approach to develop spray-dried encapsulated curcumin powder from oil-in-water emulsions stabilized by combined surfactants and chitosan. Journal of Food Science, 85(11), 3874–3884. https://doi.org/10.1111/1750-3841.15488
Hartanti, D., & Hamad, A. (2023). Antioxidant properties and interaction effects of a novel polyherbal formulation. Current Trends in Biotechnology and Pharmacy, 17(October), 28–33.
Izadi, Z., Mohebbi, M., Shahidi, F., Varidi, M., & Salahi, M. R. (2020). Cheese powder production and characterization: A foam-mat drying approach. Food and Bioproducts Processing, 123, 225–237. https://doi.org/10.1016/j.fbp.2020.06.019
Kanha, N., Regenstein, J. M., & Laokuldilok, T. (2020). Optimization of process parameters for foam mat drying of black rice bran anthocyanin and comparison with spray- and freeze-dried powders. Drying Technology, 1–14. https://doi.org/10.1080/07373937.2020.1819824
Khamjae, T., & Rojanakorn, T. (2018). Foam-mat drying of passion fruit aril. International Food Research Journal, 25(1), 204–212.
Kumar, P. S., Keran, D. A., Pushpavalli, S., Shiva, K. N., & Uma, S. (2022). International Journal of Biological Macromolecules Effect of cellulose and gum derivatives on physicochemical , microstructural and prebiotic properties of foam-mat dried red banana powder. International Journal of Biological Macromolecules, 218(July), 44–56. https://doi.org/10.1016/j.ijbiomac.2022.07.071
Locali Pereira, A. R., Gonçalves Cattelan, M., & Nicoletti, V. R. (2019). Microencapsulation of pink pepper essential oil: Properties of spray-dried pectin/SPI double-layer versus SPI single-layer stabilized emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 581(July), 123806. https://doi.org/10.1016/j.colsurfa.2019.123806
Luu, T., Le, T., Huynh, N., & Quintela-alonso, P. (2021). Dragon fruit : A review of health benefits and nutrients and its sustainable development under climate changes in Vietnam. Czech Journal of Food Sciences, 39(2), 71–94.
Maciel, K. S., José, L., Teixeira, Q., Maria, S., & Lucia, D. (2022). Optimization of foam mat drying for instant coffee processing and its effect on drying kinetics and quality characteristics. Drying Technology, 40(9), 1866–1880. https://doi.org/10.1080/07373937.2021.1887210
Muhammad, J. I., Abbas, A., Rafique, H., M, F. N., & Rasool, A. (2018). A review paper on foam-mat drying of fruits and vegetables to develop powders. MOJ Food Processing & Technology, 6(6). https://doi.org/10.15406/mojfpt.2018.06.00207
Naufalin, R., Erminawati, Wicaksono, R., Febryani, A. T., & Latifasari, N. (2021). Antioxidant activity of kecombrang preserving powder using foam mat drying method. IOP Conference Series: Earth and Environmental Science, 746(1). https://doi.org/10.1088/1755-1315/746/1/012017
Pacheco, C., García-Martínez, E., Moraga, G., Piña, J., Nazareno, M. A., & Martínez-Navarrete, N. (2020). Development of dried functional foods: Stabilization of orange pulp powder by addition of biopolymers. Powder Technology, 362, 11–16. https://doi.org/10.1016/j.powtec.2019.11.116
Purnomo, D., Putri, A. Y., Hisyam, H. M., Rimatunnisa, R., Indriani, D. R., Adinda, P. R., Hasanah, Y. R., & Hamad, A. (2023). Effect of Drying Method on Antioxidant Activity and Total Flavonoid Content of Java Tea Crude Drug ( Orthosiphon aristatus ). Research in Chemical Engineering, 2(1), 29–33. https://doi.org/https://doi.org/10.30595/rice.v2i1.87
Ramakrishnan, Y., Adzahan, N. M., Yusof, Y. A., & Muhammad, K. (2018). Effect of wall materials on the spray drying efficiency, powder properties and stability of bioactive compounds in tamarillo juice microencapsulation. Powder Technology, 328, 406–414. https://doi.org/10.1016/j.powtec.2017.12.018
Reis, F. R., de Moraes, A. C. S., & Masson, M. L. (2021). Impact of Foam-Mat Drying on Plant-Based Foods Bioactive Compounds: a Review. Plant Foods for Human Nutrition, 76(2), 153–160. https://doi.org/10.1007/s11130-021-00899-3
Rodr, A. B., & Espino, J. (2020). Plant Phenolics : Bioavailability as a Key Determinant of Their Potential Health-Promoting Applications. Antioxidants, 9, 1263.
Ruengdech, A., & Siripatrawan, U. (2022). Improving encapsulating efficiency , stability , and antioxidant activity of catechin nanoemulsion using foam mat freeze-drying : The effect of wall material types and concentrations. LWT, 162(April), 113478. https://doi.org/10.1016/j.lwt.2022.113478
Sanchez, C., Renard, D., Robert, P., Schmitt, C., & Lefebvre, J. (2002). Structure and rheological properties of acacia gum dispersions. Food Hydrocolloids, 16(3), 257–267. https://doi.org/10.1016/S0268-005X(01)00096-0
Sari, B. W., Hayuningtyas, A., Jitphongsaikul, P., Chherti, V., & Hamad, A. (2022). Effects of Emulsifier Type and Ingredient on the Foam Stability of Meringue. Research in Chemical Engineering, 1(2).
Shaari, N. A., Sulaiman, R., Rahman, R. A., & Bakar, J. (2018). Production of pineapple fruit (Ananas comosus) powder using foam mat drying: Effect of whipping time and egg albumen concentration. Journal of Food Processing and Preservation, 42(2), 1–10. https://doi.org/10.1111/jfpp.13467
Susanti, D. Y., Sediawan, W. B., Fahrurrozi, M., & Hidayat, M. (2021). Foam-mat drying in the encapsulation of red sorghum extract: Effects of xanthan gum addition on foam properties and drying kinetics. Journal of the Saudi Society of Agricultural Sciences, 20(4), 270–279. https://doi.org/10.1016/j.jssas.2021.02.007
Susanti, D. Y., Sediawan, W. B., Fahrurrozi, M., Hidayat, M., & Putri, A. Y. (2021). Encapsulation of red sorghum extract rich in proanthocyanidins: Process formulation and mechanistic model of foam-mat drying at various temperature. Chemical Engineering and Processing - Process Intensification, 164(November 2020), 108375. https://doi.org/10.1016/j.cep.2021.108375
Tavares, I. M. de C., Sumere, B. R., Gómez-Alonso, S., Gomes, E., Hermosín-Gutiérrez, I., Da-Silva, R., & Lago-Vanzela, E. S. (2020). Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying. Food Research International (Ottawa, Ont.), 128(May 2019), 108750. https://doi.org/10.1016/j.foodres.2019.108750
Wirantika, A., Rahma, I. N., Putra, R. A., Almayda, D., Hayuningtyas, A., Jitphongsaikul, P., & Hamad, A. (2023). Drying Methods Affecting the Antioxidant Activity of Turmeric Crude Drug. Research in Chemical Engineering, 2(2), 51–56. https://doi.org/https://doi.org/10.30595/rice.v2i2.111
Zhang, L., Zeng, X., Fu, N., Tang, X., Sun, Y., & Lin, L. (2018). Maltodextrin: A consummate carrier for spray-drying of xylooligosaccharides. Food Research International, 106, 383–393. https://doi.org/10.1016/j.foodres.2018.01.004
Zorzenon, M. R. T., Formigoni, M., da Silva, S. B., Hodas, F., Piovan, S., Ciotta, S. R., Jansen, C. A., Dacome, A. S., Pilau, E. J., Mareze-Costa, C. E., Milani, P. G., & Costa, S. C. (2020). Spray drying encapsulation of stevia extract with maltodextrin and evaluation of the physicochemical and functional properties of produced powders. Journal of Food Science, 85(10), 3590–3600. https://doi.org/10.1111/1750-3841.15437
Published
2024-12-31
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How to Cite
Hamad, A., Mulyadi, A. H., Yulianti , H., Hartanti, D., & Naveed, M. (2024). Foaming Agents Affect the Physicochemical and Antioxidants in Red Dragon Fruit Powder Drinks from Foam Mat Drying . Journal of Applied Science, Engineering, Technology, and Education, 6(2), 48-59. https://doi.org/10.35877/454RI.asci3327
Copyright (c) 2024 Alwani Hamad, Abdul Haris Mulyadi, Henti Yulianti , Dwi Hartanti, Mubshair Naveed (Author)
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