The enhancement of sappanwood extract drying with foaming agent under different temperature
Sappanwood (Caesalpinia sappan Linn) contains brazilin, a natural antioxidant. It can be extracted and dried to obtain a dry extract powder. However, sappanwood extract drying is difficult due to its tendency to form a jelly-like structure, which strongly traps water molecules. This research studies...
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| Format: | Article |
| Language: | English |
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AIMS Press
2023-02-01
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| Series: | AIMS Agriculture and Food |
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| Online Access: | https://www.aimspress.com/article/doi/10.3934/agrfood.2023012?viewType=HTML |
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| author | Febiani Dwi Utari Dessy Agustina Sari Laeli Kurniasari Andri Cahyo Kumoro Mohamad Djaeni Ching-Lik Hii |
| author_facet | Febiani Dwi Utari Dessy Agustina Sari Laeli Kurniasari Andri Cahyo Kumoro Mohamad Djaeni Ching-Lik Hii |
| author_sort | Febiani Dwi Utari |
| collection | DOAJ |
| description | Sappanwood (Caesalpinia sappan Linn) contains brazilin, a natural antioxidant. It can be extracted and dried to obtain a dry extract powder. However, sappanwood extract drying is difficult due to its tendency to form a jelly-like structure, which strongly traps water molecules. This research studies the effect of foaming agents (egg albumin and gum Arabic) as well as the drying temperatures (40, 60, and 80 ℃) on the drying kinetics and physicochemical properties of the sappanwood extract powder. The water removal can be well expressed by the Page model. The addition of a foaming agent as well as the increase in drying temperature significantly speed up the drying process. However, at a temperature of 80℃, the effect of the foaming agents was less significant, and the dry extract became dark brown due to the occurrence of the Maillard reaction. By considering those trade-off phenomena, optimization with response surface methodology (RSM) was performed. The results indicated that sappanwood extract could be fully dried using a mixture of 5% egg albumin and 25% gum Arabic as the foaming agent at 64.1 ℃, the in just 64.7 minutes or 7 times shorter compared to the drying without foaming agent. Under these drying conditions, the total phenolic compound retention was up to 87.25%. |
| first_indexed | 2024-04-09T21:35:17Z |
| format | Article |
| id | doaj.art-f21f101ab1254d4c847b6ced485bdb80 |
| institution | Directory Open Access Journal |
| issn | 2471-2086 |
| language | English |
| last_indexed | 2024-04-09T21:35:17Z |
| publishDate | 2023-02-01 |
| publisher | AIMS Press |
| record_format | Article |
| series | AIMS Agriculture and Food |
| spelling | doaj.art-f21f101ab1254d4c847b6ced485bdb802023-03-27T01:36:31ZengAIMS PressAIMS Agriculture and Food2471-20862023-02-018121423510.3934/agrfood.2023012The enhancement of sappanwood extract drying with foaming agent under different temperatureFebiani Dwi Utari0Dessy Agustina Sari1Laeli Kurniasari2Andri Cahyo Kumoro3Mohamad Djaeni 4Ching-Lik Hii 51. Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Semarang 50275, Indonesia2. Department of Chemical Engineering, Universitas Singaperbangsa Karawang, Karawang 41361, Indonesia3. Department of Chemical Engineering, Faculty of Engineering, Wahid Hasyim University, Semarang 50236, Indonesia1. Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Semarang 50275, Indonesia1. Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Semarang 50275, Indonesia4. Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih 43500, Selangor, MalaysiaSappanwood (Caesalpinia sappan Linn) contains brazilin, a natural antioxidant. It can be extracted and dried to obtain a dry extract powder. However, sappanwood extract drying is difficult due to its tendency to form a jelly-like structure, which strongly traps water molecules. This research studies the effect of foaming agents (egg albumin and gum Arabic) as well as the drying temperatures (40, 60, and 80 ℃) on the drying kinetics and physicochemical properties of the sappanwood extract powder. The water removal can be well expressed by the Page model. The addition of a foaming agent as well as the increase in drying temperature significantly speed up the drying process. However, at a temperature of 80℃, the effect of the foaming agents was less significant, and the dry extract became dark brown due to the occurrence of the Maillard reaction. By considering those trade-off phenomena, optimization with response surface methodology (RSM) was performed. The results indicated that sappanwood extract could be fully dried using a mixture of 5% egg albumin and 25% gum Arabic as the foaming agent at 64.1 ℃, the in just 64.7 minutes or 7 times shorter compared to the drying without foaming agent. Under these drying conditions, the total phenolic compound retention was up to 87.25%.https://www.aimspress.com/article/doi/10.3934/agrfood.2023012?viewType=HTMLantioxidantbrazileindrying sappanwood |
| spellingShingle | Febiani Dwi Utari Dessy Agustina Sari Laeli Kurniasari Andri Cahyo Kumoro Mohamad Djaeni Ching-Lik Hii The enhancement of sappanwood extract drying with foaming agent under different temperature AIMS Agriculture and Food antioxidant brazilein drying sappanwood |
| title | The enhancement of sappanwood extract drying with foaming agent under different temperature |
| title_full | The enhancement of sappanwood extract drying with foaming agent under different temperature |
| title_fullStr | The enhancement of sappanwood extract drying with foaming agent under different temperature |
| title_full_unstemmed | The enhancement of sappanwood extract drying with foaming agent under different temperature |
| title_short | The enhancement of sappanwood extract drying with foaming agent under different temperature |
| title_sort | enhancement of sappanwood extract drying with foaming agent under different temperature |
| topic | antioxidant brazilein drying sappanwood |
| url | https://www.aimspress.com/article/doi/10.3934/agrfood.2023012?viewType=HTML |
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