Evaluation of physical properties of lavender (Lavandula stricta Del.) extract powder produced in spray dryers

Meshkat, H.; Sharifian, F.; Hosainpour, A.; Mohammad Nilkbakht, A.

doi:10.22092/ijmapr.2020.127895.2646

Document Type : Research Paper

Authors

¹ PhD. student, Department of Mechanical Engineering of Biosystem, Faculty of Agriculture, Urmia University, Urmia, Iran

² Department of Mechanical Engineering of Biosystem, Faculty of Agriculture, Urmia University, Urmia, Iran

https://doi.org/10.22092/ijmapr.2020.127895.2646

Abstract

In recent years, research on medicinal plants as therapeutic supplements has increased dramatically. Lavender (Lavandula stricta Del.) extract due to its special therapeutic properties is widely used in natural products. Due to the importance of physical quality of powder extract produced from medicinal plants in the food and pharmaceutical industry, in this research the performance of spray dryer in powder production of lavender extract at three levels of input temperatures including 150, 180, and 210 °C, three levels of input air flow rate including 6, 8, and 10 L min^-1and the ratios of 0, 25, and 50% maltodextrin drying aid to the dry matter mass of the extract were studied using the response surface method and physical properties of the produced powder were investigated. The moisture content, aqueous activity, bulk density, particle density, and porosity of powder samples varied in the range of 5.10-8.70%, 0.26-0.30%, 0.45-0.60 g mL^-1, 0.99-2.50 g mL^-1, and 47-87%, respectively. The maximum dryer yield in the production of lavender powder was determined to be 89% at a temperature of 210 °C and an air flow rate 8 L min^-1 and a mass ratio 50% of dryer aid. Taking into account all the physical factors evaluated, the optimum point in processing lavender extract was obtained at input air temperature of 177.29 °C and input air flow rate of 10 L min^-1, and ratio of maltodextrin to dry matter mass of extract of 67, in which moisture content, aqueous activity, bulk density, particle density, and powder porosity were 6.6%, 0.28, 0.58 g mL^-1, 1.46 g mL^-1, and 60.95%, respectively.

Keywords

References

- Bakkali, F., Averbeck, S., Averbeck, D. and Idaomar, M. 2008. Biological effects of essential oils-Areview. Food and Chemical Toxicology, 46: 446-475.

- Boonyai, P., Bhandari, B. and Howes, T., 2004. Stickiness measurement techniques for food powders: A review. Powder Technology, 145: 34-46.

- Chegini, G.R. and Ghobadian, B., 2005. Effect of spray-drying conditions on physical properties of orange juice powder. Drying Technology, 23(3): 657-668.

- Chiu, T.Y., Chiu, P.C., Chien, J.T., Ho, G.H., Yang, J. and Chen, B.H., 2007. Encapsulation of lycopene extract from tomato pulp waste with gelatine and poly(c-glutamic acid) as carrier. Journal of Agricultural and Food Chemistry, 55: 5123-5130.

- Fazaeli, M., Emam-Djomeh, Z., Ashtari, A.K. and Omid, M., 2012. Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder. Food and Bioproducts Processing, 90: 667-675.

- Goula, A.M. and Adamopoulos, K.G., 2005. Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties. Journal of Food Engineering, 66(1): 35-42.

- Goula, A.M. and Adamopoulos, K.G., 2010. A new technique for spray drying orange juice concentrate. Innovative Food Science & Emerging Technologies, 11(2): 342-351.

- Hosseinzadeh, S., Haddad Khodaparast, M.H., Bostan, A. and Mohebbi, M., 2016. Spraying of Mentha spicata oil by spray drying method. Iranian Journal of Food Science and Technology Research, 12(4): 499-511.

- Jafari, S.M., Ghalenoei, M.G. and Dehnad, D., 2017. Influence of spray drying on water solubility index, apparent density, and anthocyanin content of pomegranate juice powder. Powder Technology, 311: 59-65.

- Kha, T.C., Nguyen, M.H. and Roach, P.D., 2010. Effect of spray-drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. Journal of Food Engineering 98(3): 385-392.

- Langrish, T.A.G. and Fletcher, D.F., 2001. Spray drying of food ingredients and applications of CFD in spray drying. Chemical Engineering and Processing: Process Intensification, 40(4): 345-354.

- Leung, H.K., 1986. Water activity and other colligative properties of foods: 193-228. In: Okose, M., (Ed.). Physical and Chemical Properties of Food. Amererica Society of Agricultural, 407p.

- Muzaffar, K. and Kumar, P., 2015. Parameter optimization for spray drying of tamarind pulp using response surface methodology. Powder Technology, 279: 179-184.

- Nadeem, H.Ş., Torun, M. and Özdemir, F., 2011. Spray drying of the mountain tea (Sideritis stricta) water extract by using different hydrocolloid carriers. LWT-Food Science and Technology, 44(7): 1626-1635.

- Okuyama, K. and Kousaka, Y., 1991. Particle density: 209-215. In: Iinoya, K., Gotoh, K. and Higashitani, K., (Eds.). Powder Technology Handbook. Marcel Dekker, New York, 794p.

- Patil, V., Chauhan, A.K. and Singh, R.P., 2014. Optimization of the spray-drying process for developing guava powder using response surface methodology. Powder Technology, 253: 230-236.

- Pierucci, A.P., Andrade, L.R., Farina, M., Pedrosa, C. and Rocha-Lehao, M.H.M., 2007. Comparison of a-tocopherol microparticles produced with different wall materials: pea protein a new interesting alternative. Journal of Microencapsulation, 24(3): 201-213.

- Rahmati, E., Sharifian, F. and Fatahi, M., 2018. Evaluation of the effect of different drying methods and additives on the physical and chemical properties of the extract of Dracocephalum moldavica L. Iranian Journal of Medicinal and Aromatic Plants Research, 34(5): 781-793.

- Sadeghi, A., Shahidi, F., Mortazavi, S.A. and Mahalati, M.N., 2008. Evaluation of different parameters effect on maltodextrin production by amylase Termamyl 2-x. World Appliance Sciences Journal, 3(1): 34-39.

- Santana, A.A., Kurozawa, L.E., de Oliveira, R.A. and Park, K.J., 2013. Influence of process conditions on the physicochemical properties of pequi powder produced by spray drying. Drying Technology, 31(7): 825-836.

- Santhalakshmy, S., Bosco, S.J.D., Francis, S. and Sabeena, M., 2015. Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder. Powder Technology, 274: 37-43.

- Shahidi, F., Veidi, M., Mohebbi, M., Noshad, M. and Khalilian Movahed, M., 2014. Optimization of pomegranate spray drying conditions using surface-response method. Journal of Research and Innovation in Food Science and Technology, 3(2): 129-142.

- Shrestha, A.K., Howes, T., Adhikari, B.P., Wood, B.J. and Bhandari, B.R., 2007. Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powders. Journal of Food Chemistry, 104: 1436-1444.

- Tan, S.P., Tuyen, C.K., Parks, S.E., Stathopoulos, C.E. and Roach, P.D., 2015. Effects of the spray-drying temperatures on the physiochemical properties of an encapsulated bitter melon aqueous extract powder. Powder Technology, 281: 65-75.

- Telis, V.R.N. and Sobral, P.J.A., 2002. Glass transitions for freeze-dried and air-dried tomato. Food Research International, 35(5): 435-443.

- Tonon, R.V., Brabet, C. and Hubinger, M.D., 2010. Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents. Food Research International, 43(3): 907-914.

Evaluation of physical properties of lavender (Lavandula stricta Del.) extract powder produced in spray dryers

References

References

Volume 36, Issue 2 - Serial Number 100May and June 2020Pages 317-328

Volume 36, Issue 2 - Serial Number 100
May and June 2020
Pages 317-328