Spray-drying of cactus pear juice (Opuntia streptacantha): Effect on the physicochemical properties of powder and reconstituted product Article uri icon


  • A D-optimal experimental design with three center points was used to evaluate the influence of spray-drying conditions on the physicochemical properties of a powdered product obtained by drying cactus pear juice. Drying was performed in a laboratory spray-dryer (Pulvis GB 22 model) at two inlet air temperatures (205 and 225°C), and two compressor air pressures (0.10 and 0.20 MPa). Commercial maltodextrins (10 and 20 DE) were used as carrier agents at two levels (18 and 23%25). Moisture content and hygroscopicity were evaluated in the powder, and vitamin C retention and total color change were measured in the reconstituted product. Analysis of variance (ANOVA) was performed with a confidence level of 95%25 (p < 0.05). Moisture content of spray-dried powder and vitamin C retention of reconstituted product was mainly determined by the temperature-pressure, T*P, interaction. While for hygroscopicity, the pressure-concentration, P*C, interaction was the most important factor. The reconstituted product showed a slight change of total color (ΔE) with respect to natural juice and a significant effect of the maltodextrin concentration was found in this property. Copyright © 2005 Taylor %26 Francis, Inc.

publication date

  • 2005-01-01