Selected Bioactive Attributes of Spray-Dried Ripe Red Banana (Musa acuminata) Powder as Affected by Dryer’s Operational parameters
DOI:
https://doi.org/10.63746/njtd.v22i3.3439Keywords:
Spray-drying, red banana, bioactive attributes, process parameter, maltodextrinAbstract
Red banana is rich in bioactive compounds and nutrients but deteriorate rapidly due to its abundant moisture content. To enhance its stability and health benefits, processing it into a more stable form is essential. Spray drying is an operational technique for producing fruit powders with improved stability and convenience. This study examines the impact of some spray dryer’s operational parameters on the bioactive attributes of spray-dried ripe red banana powder. The effects of inlet air temperature (140-180 °C), feed pump speed (20-50 rpm), and maltodextrin concentration (25-40%) on the stability of total phenolic content (TPC), total flavonoid content (TFC), vitamin C, and ?-carotene were analysed. Results showed satisfactory retention of bioactive compounds, with highest values of 132.20 mg/100 g, 45.99 mg/100 g, 18.87 mg/100 g, and 0.065 mg/100 g for TPC, TFC, vitamin C and ?-carotene respectively. These values were obtained at operational parameters of 180 ?C IAT, 35 rpm FPS, 25% MDC for TPC; 150?C IAT, 20 rpm FPS, 32.5% MDC for TFC; 165 ?C IAT, 20 rpm FPS, 25% MDC for vitamin C and 165 ?C IAT, 35 rpm FPS, 32.5% MDC for ?-carotene. These findings underscore the importance of selecting suitable spray dryer parameters to preserve bioactive compounds, offering valuable insights for the food industry in developing functional ingredients with enhanced nutritional properties.
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