The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders

    The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders Gulsah Caliskan, S. Nur Dirim PII: DOI: Reference:

S0032-5910(15)30108-X doi: 10.1016/j.powtec.2015.10.019 PTEC 11285

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Powder Technology

Received date: Revised date: Accepted date:

24 February 2015 23 August 2015 11 October 2015

Please cite this article as: Gulsah Caliskan, S. Nur Dirim, The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders, Powder Technology (2015), doi: 10.1016/j.powtec.2015.10.019

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ACCEPTED MANUSCRIPT THE EFFECT OF DIFFERENT DRYING PROCESSES AND THE AMOUNTS OF MALTODEXTRIN ADDITION ON THE POWDER PROPERTIES OF SUMAC

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Gulsah Caliskan*, S. Nur Dirim

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EXTRACT POWDERS

Department of Food Engineering, Ege University, 35100 Bornova, Izmir, Turkey

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Corresponding author Tel.: +90 232 3113010; fax: +90 232 3427592 E-mail address: [email protected] ABSTRACT

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The aim of this study is to determine the physical (moisture and ash contents, water activity and color values) and powder properties (bulk and tapped densities, flowability, cohesiveness,

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average wettability and solubility times) of spray and freeze dried sumac extract powders along with the effects of addition of different amounts of maltodextrin (MD, 10-12 DE). The total soluble solid content (TSS) of the sumac extract was measured to be 12.4 ±0.06 °Brix

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(°Bx) and TSS was adjusted to 20, 25 and 30 % (w/w) TSS by adding the appropriate

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amounts of MD. The moisture content and water activity values of the spray dried powders were found to be statistically lower than freeze dried powders (P<0.05). The characteristics

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color of the grounded sumac seeds was preserved upon drying with both methods and the addition of different amounts of maltodextrin and drying methods significantly affected the color values of sumac extract powders (P<0.05). Comparatively better results were obtained

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for freeze dried powders for flowability, average wettability and solubility times (P<0.05). Keywords: Sumac; Spray drying; Freeze Drying; Maltodextrin; Powder properties 1. INTRODUCTION Sumac is the common name of the Rhus genus, which contains over 250 individual species in the Anacardiaceae family [1]. Sumac is a shrub which gives berries in with red colour, 3-4 m in height and bears pinnate leaves with 6-8 pairs of small oval leaflets of different sizes. It is grown in temperate and tropical regions worldwide. It is generally used as a sauce, appetizer, drink, and souring agent in food recipes [2]. The traditional use of sumac in Turkey is mainly for kebabs, grilled meats, soups, stuffed grape leaves, stuffed green peppers, some salads and sliced onions.Sumac contains flavonoid compounds such as flavones, anthocyanins, tannins

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ACCEPTED MANUSCRIPT [2-5] and organic acids [2,6] which contribute its antioxidant, antimicrobial and hypoglycemic activities [3,6-10]. Sumac sold in the markets as a seasoning, in grounded form, usually contains large amounts

In addition, the storage of sumac has some difficulties such as growth of

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[11].

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of salt and some skins of the seeds. For this reason, the effectiveness of the spice decreases

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microorganisms and flavor and color losses. In order to overcome these problems, stable forms of sumac can be obtained by drying its extracts which purely contains the target compounds. The microencapsulation of spice extracts which have some storage advantages was also suggested by several researchers [12-15]. In addition, powder form of sumac extract

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has some advantages such as long shelf-life, and low transportation cost and storage capacity and it can be used as natural and easily measurable ingredient in food recipies. In addition, the

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reduction in the weight and bulk of food provides greater variety and convenience for the consumer.

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Spray drying is the most widely used process for drying liquids and extracts because of the

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very short time of contact with drying medium and the high rate of evaporation give a high quality product compared to convectional drying methods with relatively low cost. Although

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spray drying is widely used to obtain food powders, due to high operation temperature, some quality losses can be observed. Since freeze drying occurs without heating or boiling, thermal damage and loss of sensitive compounds are largely avoided. For this reason, freeze drying is an important process for the protection of sensitive compounds such as phenolic compounds,

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biological activities, appearance, color, texture, aroma, and the nutritional values of foods which compensates for its high operating costs for the drying of foods [16,17]. In a study where phenolic compounds were extracted from Averrhoa carambola pomace and microencapsulated with maltodextrin by spray and freeze driers, the researchers reported that highest encapsulating efficiency, phenolic content, solubility, porosity and flowability and lowest hygroscopicity were obtained in freeze dried samples [18]. The drying of sumac extract was investigated by Bayram et al. [19,20] and Caliskan and Dirim [11] by using spray drier. Caliskan and Dirim [11] reported that drying of pure sumac extract under the working conditions of the spray dryer at hand (160/80, 180/90 and 200/100°C inlet/outlet temperature) were not possible. The water extract of grounded sumac was spray dried by using several different carriers such as sodium chloride, sucrose, glucose, 2

ACCEPTED MANUSCRIPT and starch [19], guar gum, whey, and milk powders [20] and maltodextrin [11]. Sodium chloride, whey powder and maltodextrin were found to be as suitable carries for the spray drying of sumac extract. In many studies, maltodextrin is commonly used as a drying agent

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with the advantage of being cost efficient, highly soluble and poorly hygroscopic [21-25]. In

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addition, maltodextrin has some advantages such as having low viscosity and high solubility in the water, bulking and film formation properties, playing a role in reduction of oxygen

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permeability of wall matrix and no taste and odor, functions including binding of flavour and fat [26-29].

The aims of this study are to obtain sumac extract powder by two different drying methods

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and to determine the effect of drying methods and different amounts of maltodextrin

2. MATERIAL and METHODS 2.1. Raw Materials

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concentration on the physical and powder properties of sumac extract powders.

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Fresh sumac seeds (Rhus Coriaria L. (3.60 ± 0.02 x 2.50 ± 0.03mm diameter x thickness))

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were obtained from a local company in Izmir, Turkey. Maltodextrin with a DE value of 10-12

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(AS Kimya Industry and Commerce Limited Company, Turkey) was used as the drying agent.

2.2. Preparation of Sumac Extract for Drying The sumac seeds were washed, drained (for 1 hour, at room temperature), and ground with a kitchen processor and then mixed with different amounts of distilled water (with ratio of 1:1,

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1:2 and 1:4 grounded sumac: distilled water) for 2 hours for extraction at room temperature and then filtered with crude filter paper. The soluble solid contents of the obtained sumac extracts were measured by refractometer (RFM 330, England) and measured to be as 12.4 ±0.06, 7.8 ± 0.06 and, 3.5 ± 0 °Bx for 1:1, 1:2 and 1:4 grounded sumac: distilled water ratios, respectively. In order to obtain the extract that containing high amount of soluble solid, 1:1 sumac distilled water ratio was chosen. The desired total soluble solid content (TSS) of the solutions was adjusted to 20, 25 and 30 % (w/w) TSS by adding the appropriate amounts of MD taking into account the moisture content of the MD (2% on a wet basis (wb)) and sumac extract. 2.3. Spray Drying

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ACCEPTED MANUSCRIPT The drying experiments were performed with a pilot scale spray dryer (Mobile Minor MiroAtomizer, Denmark). The extract containing MD was atomized from a rotary atomizer into a vertical co-current drying chamber 0.87 m in diameter and with a height of 1.2 m under

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various operating conditions. The inlet and outlet air temperatures were chosen as 200°C and

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100°C, respectively. The control of outlet air temperature was regulated by adjusting the feed flow rate. The atomization pressure and the air flow rate were kept constant as 392 kPa and

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1.54m3/min, respectively. The dried powders were collected from the cyclone separator and after cooling to room temperature packaged in glass jars and were kept in the dark, in cold

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storage until they were analyzed.

2.4 Freeze Drying

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Experiments were performed in a pilot scale freeze dryer (Armfield, FT 33 Vacuum Freeze Drier, England). The extract, containing MD, was frozen in a layer of 3 mm in the petri dishes at - 40 ºC in an air blast freezer (Frigoscandia, Helsinborg, Sweden) for two hours, then freeze

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dried under vacuum (13.33 Pa absolute pressure), at - 48 ºC condenser temperature until

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constant weight was achieved. Temperature of the heating plate was set to +10 ºC which accelerated the sublimation process, and it was constant during the drying process. Powder

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was obtained by grinding the dried material in a kitchen processor (Tefal Smart, MB450141, Turkey), and stored in glass jars in cold storage until they were analyzed.

The energy consumption of the spray and freeze drying processes was measured by energy

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measurement device (Makel M310.2218, Turkey).

2.5. Physical Analyses The moisture content of the sumac extract powders were carried out with 3-4 g of samples, which was dried in an oven at 105°C until reaching a constant weight [30]. The water activity values were measured by using a Testo-AG 400, Germany water activity measurement device. The ash content of the sumac extract powders was determined according to AOAC [31]. The color (L*, a*, and b* values) values of the sumac extract powders were measured with a Minolta CR-400 Colorimeter, Japan and the results were expressed in accordance with the CIE Lab. System. The L* value, is a measure of lightness which ranges between 0 and 100. Increases in a* value in positive, and negative scales correspond to increases in red or

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ACCEPTED MANUSCRIPT green color, respectively. The b* value represents color ranging from yellow (+) to blue (-). The Chroma and Hue Angle (°) were calculated by using Eq. 1 and 2. (1) (2)

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-

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Browning index (BI) represents the purity of brown color and is considered as an important parameter associated with browning [32]. Browning index was calculated by using Eq. 3 and

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4.

(3) (4)

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-

2.6 Analysis of the Powder Properties

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For the determination of bulk density, 20g of powder was gently loaded into a 100 ml

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graduated cylinder. The measured volume read directly from the cylinder was used to calculate the bulk dens y ρbulk) according to the ratio of mass to volume. In order to

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determine the tapped density (qtapped) of sumac extract powders, the cylinder was tapped for 120 times and the volume of the sample was read [33]. Flowability and cohesiveness values of the powders were evaluated in terms of Carr index (CI) [34], and Hausner ratio (HR) [35], ,

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c c

f

k ρbulk ,

pp

ρtapped)

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sp c v y

densities of the powder by using the Eq. 5 and 6 as shown below. ρ pp -ρ ρ pp

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k

(5)

ρ pp ρ k

(6)

The average wettability time (s) of sumac extract powders were determined by measuring the time for completely wetting 10 g of sample placed around a beaker of 250 ml containing 100 ml of distilled water (at 25 °C) [36]. The solubility of sumac extract powder is expressed as the average solubility time (s) of the powder products and is determined by dissolving 2 g of sample in 50 ml of deionized water at 30oC under continuous stirring using a magnetic stirrer 5

ACCEPTED MANUSCRIPT (Wise Stir, MSH- 20A, Korea). The time required to completely dissolve the powder is expressed as the average solubility time of the sample Goula and Adamopoulos [23]. The data was analyzed using statistical software SPSS 16.0 (SPSS Inc., USA). The data was c

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c ’s

p

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also subjected to an analysis of v

s α

5

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was used to determine the difference between means. The drying experiments were replicated

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twice and all the analyses were triplicated. 3. RESULTS and DISCUSSION

3.1. Results of the Analysis for the Physical Properties

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Longer shelf-life, product diversity, substantial volume reduction, packaging, and transportation advantages are the reasons for the popularity of food powders, and this could be

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expanded further with improvements which could increase the degree of acceptance of powders in the market. In a previous study by Caliskan and Dirim [11] it was observed that the powders which were spray dried at 200/100 °C inlet/ outlet air temperature compared to

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other temperature combinations had lower moisture content, water activity, bulk density and

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average wettability time among the others which were the desired properties for food powders. In addition, Bayram et al. [19,20] studied on spray drying of sumac extract at

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200/100 °C inlet/ outlet air temperature. For this reason in this study, spray drying experiments were performed at 200/100 °C inlet/ outlet air temperature. Freeze drying process were performed at under vacuum (13.33 Pa absolute pressure), at - 48 ºC condenser temperature which is the efficient working conditions of present freeze dryer. The temperature

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of the heating plate was set to +10 ºC which accelerated the sublimation process but not leading to melting of the product under working conditions and kept as constant during the drying process. Pure sumac extract cannot be dried under the working conditions and temperature for spray and freeze dryer at hand which might be due to the high moisture and acid contents of sumac extract. In order to overcome this problem, maltodextrin which is commonly used as a drying agent drying process was used to improve the drying process. It is reported that sodium chloride, whey powder and maltodextrin are the suitable carries for the spray drying of sumac extract [11,19, 20]. Since the concentration of sumac extract was increased by adding of maltodextrin, another concentration process such as evaporation which adds the additional cost to the process was not needed to provide proper feeding conditions to spray drying. The efficiency of the spray and freeze drying processes was calculated as the ratio of the amount of obtained powder to the dry matter content of sumac extract (w/w). In 6

ACCEPTED MANUSCRIPT freeze drying process, there exist no losses of the solid content. For this reason, efficiency of this process was calculated as 100%. In addition, in spray drying process 5-10% efficiency loss was observed and efficiency losses decreased depending on increasing MD

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concentration. Since the use of maltodextrin was helpful for reduction of stickiness in the

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spray dryer. Some small particles may be carried out with exhaust air of spray drying, some particles may not be collected from chamber and cyclone walls properly. The measured

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energy consumption of spray drying processes was around 2kWh and it was around three times in freeze drying process. But it should be noted that, in freeze drying process additional

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energy should be used for initial freezing process.

Dry matter content of powders is an important parameter which effects powder properties

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such as solubility, wettability, bulk and tapped densities etc. [37]. Long shelf life of dried product is closely related to moisture content and water activity. The average values of the experimental results of the physical properties of sumac extract powders were shown in Table

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1. The moisture content of sumac extract powders ranged between 2.94 and 8.49% (wet basis

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(wb)). Increasing the maltodextrin concentration during spray and freeze drying resulted in a significant decrease in moisture content of sumac extract powders probably due to an increase

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in solids in the feed and reduced amount of free water (P<0.05). This observation was found to be similar with other researchers [11,38-44]. The reason for this was explained by Kha et al. [44] that the additional concentrations of maltodextrin resulted in an increase in feed solids

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and a reduction in total moisture for evaporation. The moisture content values of the spray dried powder were found to be lower than that of freeze dried powders. Similar results were obtained by Quispe-Condori et al. [45]. It may also be caused due to temperature effect. At higher inlet temperature, heat transfer rate is greater which provides high driving force for moisture evaporation. Consequently, the moisture content of the powders decreased [11,25,39,46]. The residual moisture content of powders is significantly affected from the different drying techniques and carrier concentrations (P<0.05).

The ash contents (%) of sumac extract powders ranged between 2.46 and 4.22% for spray dried powders and 1.88 and 4.08% for freeze dried powders (Table 1). Caliskan and Dirim [11] reported that the ash contents (%) of sumac extract powders which have different amount of MD were ranged between 1.15 and 3.37%. The reason for the differences between the results might be due to different extraction ratios. In this study, due to high total soluble solid 7

ACCEPTED MANUSCRIPT content of sumac extract (12.4 ±0.06°Bx) high amount of ash were obtained from the powders. The ash content of the powders significantly decreased depending on the increasing

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MD which does not include any ash contributing compounds (P < 0.05).

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The dried foods with low water activity value (0.20-0.40) considered as stable for browning,

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lipid oxidation, microbial growth, hydrolitical and enzymatic reactions [39,47]. According to results it can be said that spray dried sumac extract powders with low a w values are safe products against detrimental, chemical and microbiological reactions. Freeze dried sumac extract powders have higher water activity values than spray dried sumac extract powders.

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Among the freeze dried sumac extracts powders only the powder which has 30% total soluble solid content has the comparable water activity value with spray dried sumac extract powder.

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Other powders had water activity values higher than 0.20. Water activity values of sumac extract powders were significantly affected by drying technique and amount of maltodextrin (P<0.05). The data showed that water activity values of powders decreased with increasing of

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the maltodextrin amount (Table 1). In a study it was reported that increasing of the

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maltodextrin amount caused a decrease in the water activity values of watermelon powders being between 0.2 and 0.29 which were dried at four different inlet temperatures (145, 155, 5◦

ff

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65,

t MD concentrations of 3 and 5% (by weight) [39].

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effects of independent variables on moisture content are in agreement with the effects of them on water activity.

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The color which reflects the sensory attractiveness is an important quality factor for dried foods especially for products like sumac which is used as a colorant also. In order to make food products marketable, the color of the supplemented products should ideally remain unchanged after production. The color values (L*, a* and b*) of sumac berries and sumac extract was found to be as 36.77±0.89, 8.00±1.29 and 5.56±0.55 and 32.17±0.13, 2.25±0.08 and 0.93±0.03, respectively. Addition of MD amount caused an insignificant increase L* values (32.53±0.77 (20%), 32.80±0.58 (25%) and 33.94±0.80 (30%)) of extracts (P>0.05) and significant decrease in a* (3.36±0.29 (20%), 2.83±0.42 (25%) and 2.40±0.54 (30%)) and increase in b* (1.16±0.20 (20%), 0.99±0.20 (25%), 0.85±0.22 (30%)) values (P<0.05). Results showed that, drying processes caused a significant increase in the brightness values of the samples (P<0.05); also addition of MD caused more bright color (P<0.05) (Fig. 1 and 2). Brightness value of spray and freeze dried sumac extract powders significantly increased with 8

ACCEPTED MANUSCRIPT increasing MD concentration (P<0.05). Similar results were observed by Caliskan and Dirim [11], Nadeem et al. [24], Ahmed et al. [48], Nadeem et al. [49]. Since maltodextrin has white color (L*=98.18±0.15, a*=-0.185±0.05, and b*=2.91±0.15), the increasing amount of MD

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increases L* value of the powders. L* values of the spray dried sumac extract powder were

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found to be lower than freeze dried powders. In the spray dryer, due to high inlet air temperature sumac extract powders may be exposed to some browning reactions and color

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loss. Therefore, spray dried sumac extract powders may lost their brightness. In the freeze drying experiments; the value of a*, which is an indication of greenness/redness, and the value of b*, which is an indication of blueness/yellowness, decreased with the addition of

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maltodextrin. However, a* and b* values of spray dried sumac extract powders increased depending of increasing MD concentration. Hue angle is the ratio of a*and b* and measures the property of color and the chroma value indicates the color intensity or saturation [39]. The ◦ , and Browning Index values of the sumac extract powders are also

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Chroma,

given in Table 1. According to Table 1, it can be said that spray drying process caused more

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brown sumac extract powders than freeze drying. Similarly, Que et al. [50] reported that

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freeze drying process significantly reduced the browning and preserved the redness of pumpkin flour. Increasing the amount of MD significantly decreased the browning index

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value of sumac extract powders (P<0.05). Wang et al. [51] reported that the coating material acts as a physical barrier to oxygen and light to ensure protection from chemical and enzymatic destruction.

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3.2 . Results of the Analysis for the Powder Properties The quality parameters of dried microcapsules are bulk density, Carr Index and Hausner Ratio to assess powder flowability [45,52]. The bulk and tapped density values of spray and freeze dried sumac extract powders were given in Fig. 3 and 4, respectively. The bulk densities of freeze dried sumac extract powders (0.267-0.282g/ml) were found to be significantly lower than spray dried sumac extract powders (0.369-0.508 g/ml) (P<0.05). Calín-Sánchez et al. [53] reported that freeze dried pomegranate rind samples exhibited the lowest value of bulk density than convective, vacuum microwave and combined dried rinds due to their low shrinkage. For spray drying process, bulk and tapped densities show a significant increase with an increase in carrier agent concentration (P<0.05). Similarly the bulk density of spray dried mountain tea water extract powders (340-383.6kg/m3) which were spray dried at three different inlet temperatures (145, 155,

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, carrier concentrations (0%, 3%, and 5%)

ACCEPTED MANUSCRIPT and four different carriers (β-cyclodextrin, arabic gum, MD12 and MD19) increased with increasing of carrier concentrations [24]. In addition, Nadeem et al. [24] reported that the bulk density of spray dried mountain tea powder increased with an increase in the MD

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concentration of the feed. On the contrary, Zareifard et al. [54] reported that bulk density of

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spray dried lime juice powder (0.41 to 0.69g/cm3) decreased depending on the increasing amount of maltodextrin addition. Singh et al. [55] reported that tapped density of spray dried

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Ber powder increase from 0.38 to 0.44g/ml with increase in encapsulating materials (MD) from 4 to 12% due to increase the weight of end product. The bulk and tapped density values of MD were found to be as 0.460±0.007 and 0.553±0.001, respectively. Goula and

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Adamapoulos [23] reported that the residual moisture content of the powder affects the powder properties such as bulk density. During freeze drying, depending on the sublimation

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of the ice moisture content of remaining solid decreases. The remaining solids after moisture removal have higher densities than water and the overall solid density tends to increase as the moisture is removed. In addition, it can be said that maltodextrin particles are apparently

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bigger than the particles constituting the natural soluble solid content of the plant extract. For

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this reason, increasing of maltodextrin addition caused an increase in the bulk in contrast to tapped densities. Similar results were obtained by Quispe-Condori et al. [45]. Marques et al.

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[56] reported that, apparent density of the fruit pulps has presented a linear relationship with moisture content where the apparent densities of fruit pulps decreased linearly with moisture content (dry basis) during freeze drying and the real density increased.

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The flowability of a powder is a measure of the free-flow characteristic. Proper flow of powders is important for the manufacturer and the end user for packaging, handling, measuring, transportation, bag filling and emptying, storage, dosing purposed and selecting parameters for mixing and conditioning. The flowability and cohesiveness properties of sumac extract powders in terms of Carr Index and Hausner ratio were evaluated. The classification of powder flowability based on Carr index (CI) is very good (<15), good (1520), fair (20-35), bad (35-45), and very bad (>45). The powder cohesiveness based on Hausner ratio (HR) is classified as low (<1.2), intermediate (1.2-1.4), and high (>1.4) [33]. Carr Index and Hausner Ratio of MD are 19.32±1.61 (good) and 1.20±0.06 (intermediate), respectively. The higher Hausner ratio that spray dried powders have means that the powder is more cohesive and less able to flow freely. Freeze dried sumac extract powder with the highest MD concentration (30%) showed good flowability and low cohesiveness (Table 2). 10

ACCEPTED MANUSCRIPT For freeze dried powders; increasing MD concentration caused better flowability and lower cohesiveness behavior. The increased flowability may be due to its low moisture content. Iqbal and Fitzpatrick [57] and Fitzpatrick et al. [58] reported that increase in moisture content

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of powders has been found to increase the cohesion between powder particles, resulting in

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lower flowability. On the contrary, in this study freeze dried powders showed superior flow

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properties compared to spray dried powders.

Wettability can be defined as the ability of a powder bulk to be penetrated by a liquid due to capillary forces [59]. The average wettability times of spray and freeze dried sumac extract powders were given in Fig. 5 and ranged between 4 and 48 seconds. The addition of different

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amounts of maltodextrin and different drying processes caused a significant effect on the wettability times of powders (P<0.05). It can be said increasing the amount of MD caused a

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significant increase in the wettability times of the powders except freeze dried sumac extract powder containing 25% soluble solid content (P<0.05). Similar results were obtained by Caliskan and Dirim [11]. Researchers reported that at high carrier concentrations, the residual

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moisture content of sumac extract powder which highly affected the average wettability time

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was found to be low. It may also explain the reason of the lower wettability times of freeze

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dried sumac extract powders than spray dried sumac extract powders. The high porosity developed in freeze-dried products plays a significant role in reconstitution properties. In addition, hot air drying usually results in formation of dense structure [60] which may decrease the intake of water into the cells. The results showed that the addition of

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higher amounts of maltodextrin to the sumac extract prior to spray drying increased the dissolution time of the sumac extract powders (Fig. 6). Ozdikicierler et al. [61] reported that the dissolution of the plant extract powder in water depend upon the structure of the drying agent. Since maltodextrin is a starch, its water dissolution time is longer than the naturally water soluble elements of a plant extract that is mainly composed of simple sugars. However, opposite effect was observed in the freeze dried sumac extract powders. The increasing of the MD amount decreased the solubility time of the sumac extract powders. On the contrary of the results of this study, Caliskan and Dirim [11] reported that the average solubility time of spray dried sumac extract powders varied from 93.5s to 314.5s and solubility time significantly decreased according to increasing MD concentrations (P < 0.05). In a study by Mahendran [62] guava concentrate was dried with spray, tunnel, and freeze driers and the

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ACCEPTED MANUSCRIPT freeze dried guava powder was found highly soluble (96%) compared with the other drying methods.

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4. CONCLUSION

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In this study, it was observed that spray drying and freeze drying are suitable processes to obtain sumac extract powder to be used in food preparation as flavoring and coloring agents

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in salads, beverages, meals, salty cookies, crackers, bakery and breakfast products. In addition, as an excellent property, the obtained sumac extract powders do not have any salt and some skins of the seeds in reverse of the sumac powder in the markets. However, the

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processes have some difficulties for drying of pure sumac extract. Using carriers improves the drying process and leads to an effective drying. For this reason, maltodextrin was found to be

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a suitable carrier for spray and freeze drying of sumac extract. The physical and powder properties of the sumac extract powders were significantly affected by both the drying technique and amount of MD additions (P < 0.05). Spray dried sumac extract powders have

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less moisture content and water activity values than freeze dried sumac powders (P < 0.05).

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Freeze dried sumac extract powders have significantly higher brightness value than spray dried powders (P < 0.05). However, comparatively better results were obtained for freeze

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dried powders for wettability, solubility and flowability values. The possible uses of sumac extract powders in food systems, chemical composition and storage potential should be

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studied in future projects.

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60 50

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30 20 10 0 20%

25%

L* a* b*

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Color Values (L*, a* and b*)

70

30%

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Extract Composition of MD (%)

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Fig. 1. Color values (L*, a*, and b*) of spray dried sumac extract powders.

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60 50

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30 20 10 0 20%

25%

L* a* b*

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Color Values (L*, a* and b*)

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30%

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Extract Composition of MD (%)

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Fig. 2. Color values (L*, a*, and b*) of freeze dried sumac extract powders.

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FDSEP SDSEP

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Bulk Density (kg/m3)

500

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Total Soluble Solid (%)

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Fig. 3. The bulk density values (kg/m3) of sumac extract powders.

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FDSEP SDSEP

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Tapped Density (kg/m3)

700

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Fig. 4. The tapped density values (kg/m3) of sumac extract powders.

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Wettability Time(s)

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30%

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Total Soluble Solid (%)

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Fig. 5. Wettability times (s) of sumac extract powders.

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Solubility Time (s)

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Fig. 6. Solubility times (s) of sumac extract powders.

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ACCEPTED MANUSCRIPT Table 1 Results of the analyses applied on spray and freeze dried sumac extract powders. Freeze Dried Powder

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Moisture Content (%)

4.30±0.02cp

3.12 ± 0.05bp

Ash Content (%)

4.22±0.04cr

3.11 ±0.02br

Water activity

0.19±0.01cp

0.14±0.01bp

Chroma

23.54±0.28ap

32.75±0.08bp

Hue Angle(°)

15.19±0.04br

30

20

25

30

2.94 ± 0.15ap

8.49±0.06cr

7.51±0.04br

5.6±0.03ar

2.46 ±0.008ar

4.08±0.02cp

2.79±0.02bp

1.88±0.036ap

0.11± 0.01ap

0.41±0.01cr

0.37 ± 0.01br

0.16 ± 0.01ar

34.30±0.34cr

33.72±0.74br

33.49±0.83bp

29.34±0.42ap

12.63±0.05ar

16.01±0.29cr

10.23±0.04cp

7.41±0.76bp

6.72±0.06ap

60.20±0.16br

58.31±0.92ar

56.62±0.31cp

45.98±0.31bp

37.98±0.50ap

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Browning Index

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Color Values

61.36±0.50cr

Extract Composition of MD (%)

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Extract Composition of MD (%)

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Different letters (a–c) in the same row indicate significant difference between MD concentrations P<0.05. Different letters (p–r) in the same row indicate significant difference between drying processes P < 0.05.

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ACCEPTED MANUSCRIPT Table 2 Flow characteristics (Carr index, CI, and Hausner ratio, HR) of spray and freeze dried sumac

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extract powders. Freeze Dried Powder

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Extract Composition of MD (%)

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Extract Composition of MD (%) 25

30

20

25

30

33.94±0.857br

41.63±4.12cr

28.21±1.29ar

25.02±2.08cp

19.42±1.20bp

15.89±2.27ap

Hausner Ratio

1.514±0.02br

1.818±0.118cr

1.391±0.01ar

1.333±0.04cp

1.241±0.02 bp

1.189±0.03ap

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Carr Index (%)

Different letters (a–c) in the same row indicate significant difference between MD concentrations P<0.05.

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Different letters (p–r) in the same row indicate significant difference between drying processes P < 0.05.

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Graphical abstract

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ACCEPTED MANUSCRIPT Highlights The effect of freeze and spray drying on the sumac extract were investigated.



The addition of maltodextrin decreased the moisture content and water activity.



The addition of maltodextrin increased L* value, bulk density and flowability.



Better results were obtained for freeze dried powders for powder properties.

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