Effect of drying methods on physicochemical properties and antioxidant activities of wolfberry (Lycium barbarum) polysaccharide

In this study, an efficient drying process of Lycium barbarum L. polysaccharide (LBP) suitable for industrial production was developed and optimized. Three drying methods, including hot air drying (40-80 °C), vacuum drying (40-60 °C) and spray drying were test and compared. Hot air drying and vacuum drying cost long time and produced a brown product which needs further process due to the agglomeration or alveolation form. The condition of spray drying (without any excipient) was optimized by orthogonal experiment, which gave different optimum conditions based on LBP recovery rate (LBP solution concentration 1.06 g/mL, inlet air temperature 170 °C, sample flow rate 15 mL/min and air speed 4.2 m3/min) or LBP transparency (LBP solution concentration 1.04 g/mL, inlet air temperature 170 °C, sample flow rate 20 mL/min and air speed 2.8 m3/min). Pilot scale experiments showed preferable stability of LBP product quality and process parameters. Sample of spray drying (SD) had the highest scavenging free radical effects, the best appearance (LBP transparency), and uniform morphology with hollow sphere which are important properties for the reconstitution of the powder product. Considering the product appearance and product activity, the spray drying was selected to apply in industrial production.