Optimization of spray drying for Chlorella vulgaris by using RSM methodology and maltodextrin


KONAR N., DURMAZ Y., Polat D. G. , MERT B.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Publication Date: 2022
  • Doi Number: 10.1111/jfpp.16594
  • Title of Journal : JOURNAL OF FOOD PROCESSING AND PRESERVATION

Abstract

In this study, Chlorella vulgaris biomass, which was cultivated in pilot-scale tubular photobioreactor biomass was encapsulated by using spray dryer (SD) and response surface I-optimal methods. The independent variables were SD inlet temperature (170-190 degrees C), maltodextrin (25-75%, w/w, in dm), and C. vulgaris biomass (25-75%, w/w, in dm). The amount of pigments (total carotenoid, chlorophyll-a), crude protein, physico-chemical (moisture content and water activity), color properties (L*, a*, b*, C*, and hue angle), particle-size distribution, and drying efficiencies of encapsulated samples were determined. The moisture (1.42-7.18 g/100 g), total carotenoid (0.91-1.91 mg/g), and chlorophyll-a (2.48-5.84 mg/g) contents were modeled significantly (p < .05). It was observed that the size and coalescence tendencies of samples were affected by used maltodextrin ratio. According to the results of this study, it is important to determine the SD process conditions and the maltodextrin amount considering the aimed applications, such as coloring agent in confectionery, beverage, and/or dairy technologies. Novelty impact statement C. vulgaris biomass was encapsulated by using spray-drying and RSM I-optimal methods. The effect of spray-dryer inlet temperature,and ratio of algal biomass and maltodextrin were investigated. Total carotenoid, chlorophyll-a and moisture contents were modeled significantly.