Influence of Spray Drying Inlet Temperature on the Physical Properties and Antioxidant Activity of Black Garlic Extract Powder
DOI:
https://doi.org/10.48048/tis.2024.7247Keywords:
Antioxidant activity, Black garlic, Inlet temperature, Maltodextrin, Spray dryingAbstract
Black garlic is a fermented product from garlic (Allium sativum L.) that is processed by heating fresh garlic at a certain temperature and humidity for several days. Black garlic has higher antioxidant activity and is rich in organosulfur compounds. Therefore, black garlic has an unpleasant taste and odor. Spray drying of black garlic extract is important for wider application, preservation and prolongation of its shelf-life. Black garlic powders were produced using SD-18A mini spray dryer. The purpose of this research was to evaluate the effect of inlet temperatures on the physical properties and antioxidant activity of aqueous black garlic powder. The inlet temperatures ranged from 165 to 225 °C, whereas other conditions were kept constant such as maltodextrin concentration (8 %) and feed flow rate (4.5 mL/min). The black garlic powders were examined for powder yield, moisture content, hygroscopicity, bulk density, wettability, antioxidant activity and total phenolic and flavonoid content. The optimal conditions for the drying process were achieved with an inlet temperature of 225 °C. An increase in the inlet temperature of the spray dryer has increased the powder yield, hygroscopicity, antioxidant activity and total phenolic and flavonoid content of the black garlic powder, but reduced the water content, bulk density and wettability of the spray-dried product.
HIGHLIGHTS
- The best properties of black garlic powder were obtained at an inlet temperature of 225 °C
- The bioactive compounds of black garlic were stable at high temperatures
- The higher inlet temperatures increased antioxidant activity in black garlic powders
GRAPHICAL ABSTRACT
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