Effect of spray drying conditions on physicochemical and functional properties of apple cider vinegar powder

Abstract

AbstractBackgroundApple cider vinegar (ACV) contains many health benefits due to its antioxidant and acetic acid content. However, the adverse effects of directly consuming the vinegar should be eliminated to make it possible to regulate its intake as a dietary supplement. The objective of the study is to optimize the spray drying operating conditions to produce ACV powder with health benefits. A central composite design (CCD) of response surface methodology (RSM) was used to optimize the spray drying process of ACV. The influences of inlet temperature (130°C–170°C), gum Arabic concentration (5%–15% w/w), and feed flow rate (1–2 kg/h) on some product and process aspects were investigated. Spray‐dried powders were evaluated for their moisture content, process yield, acetic acid content, solubility, and antioxidant content.ResultsThe relationships between the model factors and final powder properties were established with ANOVA and multiple regression analysis. The model factors affected the investigated powder properties at different significance levels, where carrier concentration was the main influencing factor. Gum Arabic contributed to the retention of volatile and heat‐sensitive compounds providing health benefits. All powders showed high solubility (>94%) and high antioxidant recovery, and most treatments achieved a drying yield of higher than 50%.ConclusionOptimization of spray drying process was achieved with application of RSM and relationships between model factors and powder properties were established. This study highlighted the feasibility of the development of ACV‐based functional powder as a dietary supplement.