The enhancement of sappanwood extract drying with foaming agent under different temperature

Febiani Dwi Utari; Dessy Agustina Sari; Laeli Kurniasari; Andri Cahyo Kumoro; Mohamad Djaeni; Ching-Lik Hii; Febiani Dwi Utari; Dessy Agustina Sari; Laeli Kurniasari; Andri Cahyo Kumoro; Mohamad Djaeni; Ching-Lik Hii

doi:10.3934/agrfood.2023012

AIMS Agriculture and Food

2023, Volume 8, Issue 1: 214-235. doi: 10.3934/agrfood.2023012

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Research article

The enhancement of sappanwood extract drying with foaming agent under different temperature

1.
Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Semarang 50275, Indonesia
2.
Department of Chemical Engineering, Universitas Singaperbangsa Karawang, Karawang 41361, Indonesia
3.
Department of Chemical Engineering, Faculty of Engineering, Wahid Hasyim University, Semarang 50236, Indonesia
4.
Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih 43500, Selangor, Malaysia

Received: 26 October 2022 Revised: 19 December 2022 Accepted: 05 February 2023 Published: 14 February 2023

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%.
- antioxidant,
- brazilein,
- drying sappanwood
Citation: 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[J]. AIMS Agriculture and Food, 2023, 8(1): 214-235. doi: 10.3934/agrfood.2023012

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Abstract

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%.

References

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