ptimisation of spray-drying conditions and evaluation of packaging effects on the quality of purple passion fruit (Passiflora edulis) powder

Abstract

Passion fruit (Passiflora edulis) is widely cultivated in Vietnam, particularly in the Central Highlands and several northern mountainous provinces. This fruit is characterized by its distinctive flavor and high content of vitamins and minerals, making it extensively used in the food, beverage, pharmaceutical, and cosmetic industries. Due to its seasonal nature and high perishability, passion fruit can be preserved in various forms such as freezing, spray drying, and freeze drying. In this study, spray drying was employed to produce passion fruit powder using a carrier system of maltodextrin and gum arabic (4:1). Seventeen experiments were conducted to evaluate the effects of carrier concentration (8, 10, and 12% w/v), inlet air temperature (150, 160, and 170°C), and feed pump rate (10, 15, and 20 rpm). The effects of these variables were analyzed using response surface methodology (RSM) based on the Box–Behnken design to obtain passion fruit powder with optimal quality. The optimal conditions were determined as 10% carrier concentration, an inlet air temperature of 150 °C, and a feed pump rate of 12 rpm, yielding a powder recovery of 80.8%, moisture content of 3.11%, and total polyphenol content of 166.5 mg GAE/100 g. The passion fruit powder packaged in laminated aluminum foil pouches (PET/AL/PE) and stored at room temperature showed better retention of moisture and total polyphenol content compared to PA and PE packaging after six months of storage.