Optimisation of Spray-Dried Strawberry Flavour by Box Behnken Design
Encapsulation is an important technique to enhance the stability of flavouring compounds by providing a protective barrier against moisture, oxygen, and heat. The encapsulation efficiency depends on the drying process and the encapsulation agent employed, which can be obtained through statistical op...
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Malaysian Institute of Chemistry
2024
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2-s2.0-85206156511 Mohd W.N.W.; Nooh H.M.; Tjih E.T.T.; Shahimi S.; Akbar N.A.; Apparaju A.; Shunmugam K.V.; Muttalib S.A.A. Optimisation of Spray-Dried Strawberry Flavour by Box Behnken Design 2024 Malaysian Journal of Chemistry 26 5 10.55373/mjchem.v26i5.221 https://www.scopus.com/inward/record.uri?eid=2-s2.0-85206156511&doi=10.55373%2fmjchem.v26i5.221&partnerID=40&md5=0291244b5ba8a0f1bb6046a02976f6de Encapsulation is an important technique to enhance the stability of flavouring compounds by providing a protective barrier against moisture, oxygen, and heat. The encapsulation efficiency depends on the drying process and the encapsulation agent employed, which can be obtained through statistical optimisation. Therefore, the objective of this study is to create a stable spray-dried strawberry flavouring powder encapsulated with maltodextrins and -cyclodextrins. The Box-Behnken experimental design was utilised with the key dependent variables encompassing process yield, moisture content, hygroscopicity, flowability (Carr Index and Hausner Ratio), and solubility. The independent variables were set using the Box-Behnken software at different levels (+1, 0, and -1), maltodextrin (23%, 24%, and 25%), -cyclodextrin (0%, 1%, and 2%), and pump flow rate (10%, 25%, and 40%). Among the fifteen runs, Run 15 exhibited the most optimum condition as indicated by the Process Yield (61.54%), Moisture Content (1.84%), Carr Index (9.72), Hausner Ratio (1.107), solubility (100%), and hygroscopicity (0.0024). The findings hope to improve the properties of strawberry flavouring powder by highlighting its potential for enhancing innovation and advancement in the food industry. The study recommends comprehensive flavour profiling through sensory evaluation and GC-MS to establish correlations between the physical properties of the strawberry flavouring powder with the industry and consumer standards. © 2024 Malaysian Institute of Chemistry. All rights reserved. Malaysian Institute of Chemistry 15112292 English Article |
author |
Mohd W.N.W.; Nooh H.M.; Tjih E.T.T.; Shahimi S.; Akbar N.A.; Apparaju A.; Shunmugam K.V.; Muttalib S.A.A. |
spellingShingle |
Mohd W.N.W.; Nooh H.M.; Tjih E.T.T.; Shahimi S.; Akbar N.A.; Apparaju A.; Shunmugam K.V.; Muttalib S.A.A. Optimisation of Spray-Dried Strawberry Flavour by Box Behnken Design |
author_facet |
Mohd W.N.W.; Nooh H.M.; Tjih E.T.T.; Shahimi S.; Akbar N.A.; Apparaju A.; Shunmugam K.V.; Muttalib S.A.A. |
author_sort |
Mohd W.N.W.; Nooh H.M.; Tjih E.T.T.; Shahimi S.; Akbar N.A.; Apparaju A.; Shunmugam K.V.; Muttalib S.A.A. |
title |
Optimisation of Spray-Dried Strawberry Flavour by Box Behnken Design |
title_short |
Optimisation of Spray-Dried Strawberry Flavour by Box Behnken Design |
title_full |
Optimisation of Spray-Dried Strawberry Flavour by Box Behnken Design |
title_fullStr |
Optimisation of Spray-Dried Strawberry Flavour by Box Behnken Design |
title_full_unstemmed |
Optimisation of Spray-Dried Strawberry Flavour by Box Behnken Design |
title_sort |
Optimisation of Spray-Dried Strawberry Flavour by Box Behnken Design |
publishDate |
2024 |
container_title |
Malaysian Journal of Chemistry |
container_volume |
26 |
container_issue |
5 |
doi_str_mv |
10.55373/mjchem.v26i5.221 |
url |
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85206156511&doi=10.55373%2fmjchem.v26i5.221&partnerID=40&md5=0291244b5ba8a0f1bb6046a02976f6de |
description |
Encapsulation is an important technique to enhance the stability of flavouring compounds by providing a protective barrier against moisture, oxygen, and heat. The encapsulation efficiency depends on the drying process and the encapsulation agent employed, which can be obtained through statistical optimisation. Therefore, the objective of this study is to create a stable spray-dried strawberry flavouring powder encapsulated with maltodextrins and -cyclodextrins. The Box-Behnken experimental design was utilised with the key dependent variables encompassing process yield, moisture content, hygroscopicity, flowability (Carr Index and Hausner Ratio), and solubility. The independent variables were set using the Box-Behnken software at different levels (+1, 0, and -1), maltodextrin (23%, 24%, and 25%), -cyclodextrin (0%, 1%, and 2%), and pump flow rate (10%, 25%, and 40%). Among the fifteen runs, Run 15 exhibited the most optimum condition as indicated by the Process Yield (61.54%), Moisture Content (1.84%), Carr Index (9.72), Hausner Ratio (1.107), solubility (100%), and hygroscopicity (0.0024). The findings hope to improve the properties of strawberry flavouring powder by highlighting its potential for enhancing innovation and advancement in the food industry. The study recommends comprehensive flavour profiling through sensory evaluation and GC-MS to establish correlations between the physical properties of the strawberry flavouring powder with the industry and consumer standards. © 2024 Malaysian Institute of Chemistry. All rights reserved. |
publisher |
Malaysian Institute of Chemistry |
issn |
15112292 |
language |
English |
format |
Article |
accesstype |
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record_format |
scopus |
collection |
Scopus |
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1814778501341904896 |