EURECA 2013- Study of Spray Drying of ‘Piper Betle L.’ Leaves Extract Using Whey Protein
Study of Spray Drying of ‘Piper Betle L.’ Leaves Extract
Using Whey Protein
Boey Kah Heng1*, Tee Lee Hong2, Masniroszaime1, Rajesh Rajasekaran1, Yus Aniza Yusof3
1
School of Engineering, Taylor’s University, Malaysia, 2School of Engineering, Monash University, Malaysia,
Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Malaysia
*Corresponding author: [email protected]
3
Abstract— Piper betle Linn is known as betel or local name ‘Sirih’
and is known to possess antimicrobial, anti-carcinogenic, and
antioxidant properties. The objective of this study is to
investigate the effects of whey protein isolate as an additive to the
powder properties of the spray dried of P.betle L. leaves extract.
The process parameters chosen in this study is the inlet hot air
temperature (120o C to 160°C), feed flow rate (4 ml/min to 15
ml/min), and concentration of whey protein isolate (5 w/v% to 20
w/v %). The properties of the dried powder were investigated in
terms of moisture content, powder yield and hygroscopicity.
Response Surface Methodology (RSM) was used to optimize the
spray drying process of P. Betel L. From RSM, the optimum
process parameters to produce the highest yield, lowest moisture
content and lowest hygroscopicty were 158.89 oC, 7.21 ml/min
and 5.98 w/v% which will produced a powder with yield 3.34 g,
moisture content of 0.99% and powder hygroscopicity of 12.87
g/100g.
2. Experimental Section
2.1 Materials
Betel leaves was acquired from a large scale supplier at Jalan
Morib, Banting to ensure continuous supply. Whey protein isolate
was chosen as an additive. Whey Protein Isolate powder is obtained
from Ultimate Nutrition, Subang Jaya, Selangor.
2.2 Preparation of Betel Leaves Extract
The betel leaves was first dried in an oven (FAC 350, Protech,
Malaysia). The oven is set at 70 oC based on a previous study of the
drying kinetics of betel leaves [4]. The dried betel leaves is then
extracted using distilled water at 60 oC for 1 hour which are the
optimum parameters of extraction of betel leaves [1].
2.3 Spray Drying
The spray drying is done on a laboratory scale spray dryer (SD05, LabPlant, UK). A 200 ml mixture of betel leaf extract with whey
protein solution (5 w/v% to 20 w/v% based on preliminary runs) at
1:1 ratio were mixed. The mixture is fed into the spray dryer through
a peristaltic pump. The flow rate varies from 4 ml/min to 15 ml/min
and the inlet air temperature is varied from 120 oC to 160 oC [5].
Keywords— Spray drying, Response surface methodology, Piper
Betle L, Whey protein isolate
1.
Introduction
Betel (Piper betle Linn.) belongs to genus Piper of Piperacea
family. This plant originates from the central and eastern part of
Peninsular Malaysia and locally called Sirih [1]. It is also cultivated
in Sri Lanka, India, Philippine Islands and East Africa. This plant is
well known for its medicinal application as well as for betel quid
chewing.
2.4 Powder Yield
The powder was collected in a cyclone separator after the spray
drying process and weigh on a weighing machine (PA4101, Ohaus,
USA).
2.5 Moisture Content
The moisture content in the spray dried powder is obtained
gravimetrically by drying in an oven (FAC 350, Protech, Malaysia)
at 105 oC until constant weight is achieved [6].
Experimentally, leaves of Piper betle are shown to possess
many beneficial properties which according to past studies, various
phytochemicals were found present in betel leaves, however two of
the major propenlyphenols, which are Hydroxychavicol (HC) and
Eugenol (EU), contributed to the majority of the bioactivities in betel
leaves [1]. It has been reported that Hyroxychavicol provides useful
properties which includes anti-inflammatory, antibacterial activities
[2]. It is found from previous studies that Hyroxychavicol is the
major phenolic component isolated from aqueous extract of Piper
Betle L, and therefore chosen as the main bioactive component in this
study [3].
2.6 Hygroscopicity Test
The powder hygroscopicity was tested based on a proposed
method from Tonon and with slight modification from Cai and Corke
[7, 8]. This method requires about 1 g of spray dried powder to be
placed in a weighing container and weighed. The spray dried powder
is then placed in a closed container at 25 oC with saturation sodium
chloride (NaCl) salt solution which provided a relative humidity of
75.3%. After one week, the samples were weighed again and the
hygroscopicity was expressed as g of adsorbed moisture per 100g of
dry solids (g/100g).
Spray drying enables the bioactive components to be produced
in a powder form for ease of transportation and storage. In this study
the inlet air temperature, feed flow rate, and concentration of Whey
Protein isolate is varied to produce the best quality of spray dried
betel leave extract. The powder is analyzed for its yield, moisture
content, hygroscopicity and its hydroxychavicol content.
2.7 Experimental Design
The experiment was design with the aid of the software Design
Expert, where Box-Behnken design of Response Surface
Methodology (RSM) was chosen. The 3 process parameters (inlet
drying temperature, feed flow rate and whey protein concentration)
are varied at 3 levels to give 17 possible combinations.
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EURECA 2013- Study of Spray Drying of ‘Piper Betle L.’ Leaves Extract Using Whey Protein
3.
Results and Discussion
effective carrier agent to produce low hygroscopic powders [7, 8].
Ordinary whey powders are fine, dusty and hygroscopic. The
stickiness, caking and the associated issues of normal whey powder
are mainly due to lactose being present [10]. However, whey protein
isolate has been processed to remove lactose, and may have produced
powders which are not hygroscopic.
A statistical analysis was performed on the experimental result
and the regression models were obtained. Based on ANOVA, which
evaluates the significance of each variable, linear model was
significant for both the response of the moisture content and powder
hygroscopicity. For powder yield however, the quadratic model was
significant. The responses for the model are shown below:
4.
Conclusion
Where A is the inlet drying temperature, B is the pump flow
rate and C is the concentration of whey protein solution
Based on the results obtained by RSM it is observed that the
powder yield increases with decreasing flow rate and increasing
concentration of whey protein solution, the moisture content of the
powder is affected by the inlet drying air temperature, and the
powder hygroscopicity was not affected by any process parameters.
From RSM, the optimum process parameters to produce the highest
yield, lowest moisture content and hygroscopicty were 158.89 oC,
7.21 ml/min and 5.98 w/v%, which will produce powder properties
with yield of 3.34 g, moisture content of 0.99% and powder
hygroscopicity of 12.87 g/100g.
3.1 Powder Yield
5.
Acknowledgement
6.
Reference
The influence of the process parameters are shown in Fig.
1. The responses were only influenced by the feed flow rate (P < 0.05)
and concentration of whey protein solution (P< 0.001). The decrease
of flow rate shows an increase of yield due to the lower feed flow
rates that facilitate higher heat and mass transfer during the spray
drying process [7, 8]. The increase in whey protein concentration
increased the yield of the powder due to the use of whey protein
isolate that has modified the surface properties of the
particles/droplets, which has increased the surface protein coverage
of the particles [9]. This in turn has reduced the stickiness between
the particles and between the particle and the dryer wall and
increased the yield of the powder, as reported in the study of using
whey protein isolate in bayberry juice [9].
I would like to thank my supervisors for their support throughout the
Final Year Project module as well as staff from UPM for their
assistance.
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[6] AOAC, "Official Methods of Analysis of AOAC International," no. 16,
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Fig. 1: Effect of flow rate and concentration to the powder yield
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conditions on the physicochemical properties of acai ( Euterpe oleraceae
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3.2 Moisture Content
Based on the results from the statistical analysis, only the
inlet drying temperature affected the powder moisture content (P<
0.05). The increase in inlet drying temperature decreases the
moisture content. This is because when the inlet air temperature
increases, there is a larger temperature difference between the
atomized feed and the drying air, which produced a greater driving
force for water evaporation and produces powder with lower
moisture content [7].
[8] Cai Y. Z. and Corke H., "Production and properties of spray-dried
Amaranthus betacyanin pigments," Journal of Food Science, 65(6), pp.
1248-1252, 2000.
[9] Fang Z. and Bhandari B., "Comparing the efficiency of protein and
maltodextrin on spray drying of bayberry juice," Food Research
International, 48, pp. 478-483, 2012.
[10] Morgan F., Nouzille C. A., Baechler R., Vuataz G. and Raemy A.,
"Lactose crystallisation and early Maillard reaction in skim milk powder
and whey protein concentrates," 2nd International Symposium on Spray
Drying of Milk Products, 85( 4-5), pp. 315 - 323, 2005.
3.3 Hygroscopicity
Based on statistical analysis, no parameters were found to
significantly affect the powder hygroscopicity (all parameters P>
0.05).This is because additive agents with low hygroscopicity are an
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