Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice

The efficiency of protein (whey protein isolate) and maltodextrin (DE 10) on spray drying of sugar rich bayberry juice was compared. No powder was recovered when the bayberry juice was spray dried alone. A small amount of protein (1%) was efficient (powder recovery > 50%) to spray dry the bayberry juice, while a large amount of maltodextrin (> 30%) was needed for the same purpose. The analysis of surface tension, electron spectroscopy for chemical analysis (ESCA) and glass transition temperature (Tg) revealed that the mechanism of protein on spray drying of bayberry juice is mainly because of the preferential migration of protein to the surface of droplets/particles, which reduces adhesive behavior (stickiness) between particles and dryer wall by the increase in the surface protein coverage of the particles. The mechanism of maltodextrin to decrease the stickiness is due to the increase in the overall Tg of the bayberry juice powders.

► Spray drying of sugar rich bayberry juice alone resulted in no powder recovery. ► Addition of 1% whey protein resulted in > 50% bayberry juice powder recovery. ► Addition of 30% maltodextrin had a similar result to that of 1% whey protein. ► Two mechanisms on spray drying of bayberry juice are proposed.