Assessment of myrtle powder dried by spray drying

Abstract

AbstractMyrtle (Eugenia gracílima Kiaersk) is a fruit that has significant amounts of anthocyanins and its sensory characteristics give it commercial value and its short shelf life justifies studies on conservation processes. The aim of this study was to assess the dehydration of myrtle pulp in spray dryer using maltodextrin as promoter, evaluating the effect of drying temperatures of 150, 170, and 190 °C on the powder obtained. Increasing the drying temperature provided lower moisture content, water activity and anthocyanin values and total color difference. Acidity and insolubility of powders were better for lower drying temperatures. In general, there were changes in the shape of powder particles by increasing the drying temperature and different collection locations on the spray dryer. The model that best fit experimental data of adsorption isotherms at 25 °C was Peleg. Isotherms were classified as type III.