Аннотация

Fruit powders possess numerous benefits compared to fresh raw materials, i.e., extended shelf-life, convenient transportation and storage, a wide range of applications, etc. Nonetheless, the storage time of fruit powders depends on such factors as storage conditions, packaging, etc.
This review suggests a comprehensive analysis of articles, reviews, reports, and books indexed in Scopus, Web of Science, and eLIBRARY.RU, as well as reported at conference proceedings and other scholarly resources in 2005–2022.
Due to their high hygroscopicity, powders tend to absorb moisture from the environment and become prone to caking. Anticaking agents can prevent powders from this process. Different packaging materials also affect the compounds and properties of fruit powders. Accelerated degradation and temperature models can predict shelfp-life. This review featured the effectiveness of different anti-caking agents, as well as the impact of various packaging methods on the storage of powders. Calcium phosphate demonstrated excellent anti-caking properties, reduced hygroscopicity, and enhanced flowability. Aluminum laminated packaging proved effective in protecting powders during storage. As the storage time increased, powders demonstrated only a slight increase in moisture content. Their L* value (light to dark) and b* value (yellow to blue) decreased while the a* value (green to red) and the total color change increased. Caking increased as the flowability, pigment content, and antioxidant content went down.
The review has practical implications for developing new technologies aimed at prolonging the storage time of spray-dried fruit powders.

Ключевые слова

Fruit powder, physico-chemical properties, anti-caking agents, kinetics, packaging, shelf-life, spray-dried products

СПИСОК ЛИТЕРАТУРЫ

1. Özkan N, Walisinghe N, Chen XD. Characterization of stickiness and cake formulation in whole and skim milk powders. Journal of Food Engineering. 2002;55(4):293–303. https://doi.org/10.1016/S0260-8774(02)00104-8
2. Aguilera JM, del Valle JM, Karel M. Caking phenomena in amorphous food powders. Trends in Food Science and Technology. 1995;6(5):149–155. https://doi.org/10.1016/S0924-2244(00)89023-8
3. Hartmann M, Palzer S. Caking of amorphous powders – Material aspects, modelling and applications. Powder Technology. 2011;206(1–2):112–121. https://doi.org/10.1016/j.powtec.2010.04.014
4. Rahman MS. Glass transition and state diagram of foods. In: Rahman MS, editor. Handbook of food preservation. Boca Raton: CRC Press; 2007. https://doi.org/10.1201/9781420017373
5. Barbosa-Canovas GV, Ortega-Rivas E, Juliano P, Yan H. Food powders. Physical properties, processing, and functionality. New York: Kluwer Academic/Plenum Publishers; 2005. 388 p.
6. Peleg M, Hollenbach AM. Flow conditioners and anticaking agents. Food Technology. 1984;38(3):93–102.
7. Jaya S, Das H. Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties. Journal of Food Engineering. 2004;63(2):125–134. https://doi.org/10.1016/S0260-8774(03)00135-3
8. Code of federal regulations Title 21, Volume 3. Part 172 Subpart E. Food and Drug Administration; 2011.
9. Phanindrakumar HS, Radhakrishna K, Mahesh S, Jagannath JS, Bawa AS. Effect of pretreatments and additives on the thermal behavior and hygroscopicity of freeze-dried pineapple juice powder. Journal of Food Processing and Preservation. 2005;29(5–6):307–318. https://doi.org/10.1111/j.1745-4549.2005.00030.x
10. Sibley DO. Container for the storage, preservation, identification, tracking and transport of a federally controlled substance. Patent US20160107796A1. 2016.
11. Vaclavik VA, Elizabeth WC. Food preservation and processing. In: Vaclavik VA, Christian EW, editors. Essentials of food science. New York: Springer; 2008. pp. 425–446. https://doi.org/10.1007/978-0-387-69940-0_17
12. Fellows P, Axtell B. Packaging materials. In: Fellows P, Axtell BL, editors. Appropriate food packaging: Materials and methods for small businesses. ITDG Publishing; 2002. pp. 25–77.
13. Ranadheera CS, Evans CA, Adams MC, Baines SK. Production of probiotic ice cream form goat’s milk and effect of packaging materials on product quality. Small Rumin Research. 2013;112(1–3):174–180. https://doi.org/10.1016/j.smallrumres.2012.12.020
14. Chew S-C, Tan C-H, Pui L-P, Chong P-N, Gunasekaran B, Lin NK. Encapsulation technologies: A tool for functional foods development. International Journal of Innovative Technology and Exploring Engineering. 2019;8(5S):154–160.
15. Pui LP, Saleena LAK. Effects of spray-drying parameters on physicochemical properties of powdered fruits. Foods and Raw Materials. 2022;10(2):235–251. https://doi.org/10.21603/2308-4057-2022-2-533
16. Pui LP, Karim R, Yusof YA, Wong CW, Ghazali HM. Optimization of spray-drying parameters for the production of “Cempedak” (Artocarpus integer) fruit powder. Journal of Food Measurement and Characterization. 2020;14:3238–3249. https://doi.org/10.1007/s11694-020-00565-3
17. Gopinathan M, Yusof YA, Pui LP. Effects of different drying methods on the physicochemical and antioxidant content of “cempedak” (Artocarpus integer L.) powder. Journal of Food Processing and Preservation. 2020;44(12). https://doi.org/10.1111/jfpp.14966
18. Wong CW, Pui LP, Ng JML. Production of spray-dried Sarawak pineapple (Ananas comosus) powder from enzyme liquefied puree. International Food Research Journal. 2015;22(4):1631–1636.
19. Chang LS, Tan YL, Pui LP. Production of spray-dried enzyme-liquefied papaya (Carica papaya L.) powder. Brazilian Journal of Food Technology. 2020;23. https://doi.org/10.1590/1981-6723.18119
20. Chang LS, Eau Yong SM, Pui LP. Production of Spray-dried “Terung Asam” (Solanum lasiocarpum Dunal) powder. Walailak Journal of Science and Technology. 2021;18(1). https://doi.org/10.48048/wjst.2021.6922
21. Jaya S, Das H. Accelerated storage, shelf life and color of mango powder. Journal of Food Processing and Preservation. 2005;29(1):45–62. https://doi.org/10.1111/j.1745-4549.2005.00012.x
22. Jena S, Das H. Shelf life prediction of aluminum foil laminated polyethylene packed vacuum dried coconut milk powder. Journal of Food Engineering. 2012;108(1):135–142. https://doi.org/10.1016/j.jfoodeng.2011.06.036
23. Hernandez RJ, Giacin JR. Factors affecting permeation, sorption and migration processes in package-product systems. In: Taub IA, Singh RP, editors. Food storage stability. Boca Raton: CRC Press; 1998.
24. Moy JH. Vacuum puff freeze-drying of tropical fruit juices. Journal of Food Science. 1971:36(6):906–910. https://doi.org/10.1111/j.1365-2621.1971.tb15557.x
25. Nayak CA, Rastogi NK. Effect of selected additives on microencapsulation of anthocyanin by spray drying. Drying Technology. 2010;28(12):1396–1404. https://doi.org/10.1080/07373937.2010.482705
26. Lipasek RA, Taylor LS, Mauer LJ. Effects of anticaking agents and relative humidity on the physical and chemical stability of powdered vitamin C. Journal of Food Science. 2011;76(7):C1062–C1074. https://doi.org/10.1111/j.1750-3841.2011.02333.x
27. Sharma SK, Kaushal BBL, Sharma PC. Effect of cation exchange resin treatment and addition of anti-caking agent on non-enzymatic browning of lemon juice powder during storage. Journal of Scientific and Industrial Research. 2009;68:611–616.
28. Roustapour OR, Hosseinalipour M, Ghobadian B. An experimental investigation of lime juice drying in a pilot plant spray dryer. Drying Technology. 2006;24(2):181–188. https://doi.org/10.1080/07373930600559035
29. Castro IA, Motizuki M, Murati H, Chui MC, Silva RSSF. Effect of anticaking agent addition and headspace reduction in the powdered-drink mix sensory stability. Journal of Food Quality. 2006;29(3):203–215. https://doi.org/10.1111/j.1745-4557.2006.00067.x
30. Krishnan JR. Development of spray dried strawberry juice powder. Thesis. Malaysia: University Malaysia Pahang; 2008. 89 p.
31. Pui LP, Karim R, Yusof YA, Wong CW, Ghazali HM. Anti-caking agent effects on the properties of spray-dried “cempedak” fruit powder. Pertanika Journal of Tropical Agricultural Science. 2020;43(4):621–635. https://doi.org/10.47836/pjtas.43.4.15
32. Addo KA, Bi J, Chen Q, Bhandari B, Lyu J, Wu X, et al. Assessment of anticaking agent on caking behavior of jujube amorphous powder via glass transition and state diagram. Food and Bioprocess Technology. 2020;13:1588–1599. https://doi.org/10.1007/s11947-020-02493-y
33. Tricalcium phosphate for food formulations [Internet]. [cited 2023 Feb 20]. Available from: https://knowledge.ulprospector.com/297/tricalcium-phosphate-food-formulations
34. Tainter DR, Grenis AT. Spices and seasonings: A food technology handbook. New York: John Wiley & Sons; 2001. 256 p.
35. Nurhadi B, Sukri N, Saputra RA, Wandhani FI, Nurlita AI. Physical characteristics of amorphous and crystalline coconut sugar powder with the addition of tricalcium phosphate (TCP) as an anticaking agent. International Journal of Food Science. 2020;2020. https://doi.org/10.1155/2020/5320173
36. Nortuy N, Suthapakti K, Utama-ang N. Effects of maltodextrin and silicon dioxide added as anticaking agents on the properties of instant date palm (Phoenix dactylifera L.) powder using spray drying. Journal of Advanced Agricultural Technologies. 2018;5(2):86–92. https://doi.org/10.18178/joaat.5.2.86-92
37. Ramachandra CT, Rao PS. Shelf-life and colour change kinetics of aloe vera gel powder under accelerated storage in three different packaging materials. Journal of Food Science and Technology. 2011;50(4):747–754. 10.1007/s13197-011-0398-9
38. Hymavathi TV, Khader V. Carotene, ascorbic acid and sugar content of vacuum dehydrated ripe mango powders stored in flexible packaging material. Journal of Food Composition and Analysis. 2005;18(2–3):181–192. https://doi.org/10.1016/j.jfca.2004.03.028
39. Rao GN, Nagender A, Satyanarayana A, Rao DG. Preparation, chemical composition and storage studies of quamachil (Pithecellobium dulce L.) aril powder. Journal of Food Science and Technology. 2010;48(1):90–95. https://doi.org/10.1007/s13197-010-0135-9
40. Dak M, Sagar VR, Jha SK. Shelf-life and kinetics of quality change of dried pomegranate arils in flexible packaging. Food Packaging and Shelf Life. 2014;2(1):1–6. https://doi.org/10.1016/j.fpsl.2014.04.005
41. Henríquez C, Córdova A, Lutz M, Saavedra J. Storage stability test of apple peel powder using two packaging materials: High-density polyethylene and metalized films of high barrier. Industrial Crops and Products. 2013;45:121–127. https://doi.org/10.1016/j.indcrop.2012.11.032
42. Pua CK, Hamid NSA, Tan CP, Mirhosseini H, Rahman RA, Rusul G. Storage stability of jackfruit (Artocarpus heterophyllus) powder packaged in aluminum laminated polyethylene and metallized co-extruded biaxially oriented polypropylene during storage. Journal of Food Engineering. 2008;89(4):419–428. https://doi.org/10.1016/j.jfoodeng.2008.05.023
43. Udomkun P, Nagle M, Argyropoulos D, Mahayothee B, Latif A, Müller J. Compositional and functional dynamics of dried papaya as affected by storage time and packaging material. Food Chemistry. 2016;196:712–719. https://doi.org/10.1016/j.foodchem.2015.09.103
44. Zorić Z, Pedisic S, Kovačević DB, Ježek D, Dragović-Uzelac V. Impact of packaging material and storage conditions on polyphenol stability, colour and sensory characteristics of freeze-dried sour cherry (Prunus cerasus var. Marasca). Journal of Food Science and Technology. 2015;53(2):1247–1258. https://doi.org/10.1007/s13197-015-2097-4
45. Kardile NB, Nema PK, Kaur BP, Thakre SM. A comparative study of suitability of low-density polyethylene and coextruded laminate pouches for storage stability and shelf life prediction of instant puran powder. Journal of Packaging Technology and Research. 2019;3(3):223–233. https://doi.org/10.1007/s41783-019-00071-y
46. Ding Y, Jiang Y, Deng Y, Zhao Y. Effect of packaging materials and storage temperature on water status, mechanical and thermal properties of black garlic. Food Packaging and Shelf Life. 2020;24. https://doi.org/10.1016/j.fpsl.2020.100507
47. Kuchi VS, Kabir J, Bouri FK, Gupta R, Dhua RS. Influence of packaging materials on quality of banana burfi during storage. International Journal of Current Microbiology and Applied Sciences. 2017;6(7):118–127. https://doi.org/10.20546/ijcmas.2017.607.014
48. Varastegani B, Lubowa M, Teixeira JA, Easa AM. Storage stability of spray dried Nigella sativa (Ranunculaceae family) instant beverage powder: effect of carrier agents on the physicochemical, phenolic compounds and antioxidant properties. Current Research in Nutrition and Food Science. 2019;7(3):648–661. https://doi.org/10.12944/CRNFSJ.7.3.05
49. Ebnesajjad S. Plastic films in food packaging: Materials, technology and applications. William Andrew; 2012. 384 p.
50. Thompson AK. Controlled atmospheric storage of fruits and vegetables. CAB International; 1998. 278 p.
51. Yu H, Zheng Y, Li Y. Shelf life and storage stability of spray-dried bovine colostrum powders under different storage conditions. Journal of Food Science and Technology. 2013;52(2):944–951. https://doi.org/10.1007/s13197-013-1046-3
52. Zorić Z, Pelaić Z, Pedisić S, Garofulić IE, Kovačević DB, Dragović-Uzelac V. Effect of storage conditions on phenolic content and antioxidant capacity of spray dried sour cherry powder. LWT – Food Science and Technology. 2017;79:251–259. https://doi.org/10.1016/j.lwt.2017.01.049
53. Loo YY, Pui LP. Storage stability of kuini powder in two packaging aluminum laminated polyethylene and polyethylene terephthalate. Malaysian Journal of Analytical Sciences. 2020;24(5):657–669.
54. Kumar P, Thakur NS, Sharma KD, Hamid, Thakur A. Effect of type and permeability behaviour of packaging material on the quality characteristics of dried carrot roundels during storage. Current Journal of Applied Science and Technology. 2020;39(7):83–92. https://doi.org/10.9734/cjast/2020/v39i730579
55. Phahom T, Kerr WL, Pegg RB, Phoungchandang S. Effect of packaging types and storage conditions on quality aspects of dried Thunbergia laurifolia leaves and degradation kinetics of bioactive compounds. Journal of Food Science and Technology. 2017;54(13):4405–4415. https://doi.org/10.1007/s13197-017-2917-9
56. Suhag Y, Nanda V. Degradation kinetics of ascorbic acid in encapsulated spray-dried honey powder packaged in aluminium laminated polyethylene and high-density polyethylene. International Journal of Food Properties. 2017;20(3):645–653. https://doi.org/10.1080/10942912.2016.1174939
57. Barooah N, Das P, Barooah MS, Seth DK, Dutta P. Storage studies on spray dried ripe banana powder produced by response surface methodology. International Journal of Current Microbiology and Applied Sciences. 2018;7(6):1922–1933. https://doi.org/10.20546/ijcmas.2018.706.228
58. Potter NN. Food Science, 3rd ed. The AVI Publishing Company, Inc.; 1978.
59. Sumitha N, Tiwari RB, Patil RA. Suitability of packaging and storage conditions for osmo-air dried aonla segments. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences. 2015;85(1):203–209. https://doi.org/10.1007/s40011-013-0276-5
60. Kumar PS, Sagar VR. Effect of packaging materials and storage temperature on quality of osmo-vac dehydrated guava slices during storage. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences. 2016;86(4):869–876. https://doi.org/10.1007/s40011-015-0545-6
61. Kumar P, Mishra HN. Storage stability of mango soy fortified yoghurt powder in two different packaging materials: HDPP and ALP. Journal of Food Engineering. 2004;65(4):569–576. https://doi.org/10.1016/j.jfoodeng.2004.02.022
62. van Boekel MAJS. Kinetic modeling of food quality: A critical review. Comprehensive Reviews in Food Science and Food Safety. 2008;7(1):144–158. https://doi.org/10.1111/j.1541-4337.2007.00036.x
63. Robertson GL. Food quality and indices of failure. In: Robertson GL, editor. Food packaging and shelf life. Boca Raton: CRC Press; 2009. https://doi.org/10.1201/9781420078459
64. Labuza TP, Roboh D. Theory and application of Arrhenius kinetics to the prediction of nutrient losses in foods. Food Technology. 1982;36:66–74.
65. Sornsomboonsuk S, Junyusen T, Chatchavanthatri N, Moolkaew P, Pamkhuntod N. Evaluation of physicochemical properties of spray dried bael fruit powder during storage. International Journal of Food Engineering. 2019;5(3):209–213. https://doi.org/10.18178/ijfe.5.3.209-213
66. Chauhan AK, Patil V. Effect of packaging material on storage ability of mango milk powder and the quality of reconstituted mango milk drink. Powder Technology. 2013;239:86–93. https://doi.org/10.1016/j.powtec.2013.01.055
67. Korotkiy IA, Neverov EN, Vladimirov AA, Neverova OA, Proskuryakova LA. Thermophysical characteristics of tropical fruits in milk powder products. Food Processing: Techniques and Technology. 2021;51(2):220–231. (In Russ.). https://doi.org/10.21603/2074-9414-2021-2-220-231
68. Saénz M, Buraĉas GT, Boynton GM. Global feature-based attention for motion and color. Vision Research. 2003;43(6):629–637. https://doi.org/10.1016/S0042-6989(02)00595-3
69. Shin S, Bhowmik SR. Thermal kinetics of color changes in pea puree. Journal of Food Engineering. 1995;24(1):77–86. https://doi.org/10.1016/0260-8774(94)P1609-2
70. Korbel E, Attal E-H, Grabulos J, Lluberas E, Durand N, Morel G, et al. Impact of temperature and water activity on enzymatic and non-enzymatic reactions in reconstituted dried mango model system. European Food Research and Technology. 2013;237:39–46. https://doi.org/10.1007/s00217-013-2026-6
71. Sablani SS. Drying of fruits and vegetables: Retention of nutritional/functional quality. Drying Technology. 2006;24(2):123–135. https://doi.org/10.1080/07373930600558904
72. Li Y, Tang B, Chen J, Lai P. Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stability. Food Science and Technology. 2018;38(3):530–536. https://doi.org/10.1590/1678-457X.09817
73. Pereira DCdS, Beres C, Gomes FdS, Tonon RV, Cabral LMC. Spray drying of juçara pulp aiming to obtain a “pure” powdered pulp without using carrier agents. Drying Technology. 2020:38(9):1175–1185. https://doi.org/10.1080/07373937.2019.1625363
74. Zhang J, Zhang C, Chen X, Quek SY. Effect of spray drying on phenolic compounds of cranberry juice and their stability during storage. Journal of Food Engineering. 2020;269. https://doi.org/10.1016/j.jfoodeng.2019.109744
75. Sacchetti G, Cocci E, Pinnavaia GG, Mastrocola D, Rosa MD. Influence of processing and storage on the antioxidant activity of apple derivatives. International Journal of Food Science and Technology. 2008;43:797–804. https://doi.org/10.1111/j.1365-2621.2007.01518.x
76. Ávila IMLB, Silva CLM. Modelling kinetics of thermal degradation of colour in peach puree. Journal of Food Engineering. 1999;39(2):161–166. https://doi.org/10.1016/S0260-8774(98)00157-5
77. Singh RP. Scientific principles of shelf-life evaluation. In: Man CMD, Jones AA, editors. Shelf-life evaluation of foods. New York: Springer; 1994. pp. 3–26. https://doi.org/10.1007/978-1-4615-2095-5_1
78. Syamila M, Gedi MA, Briars R, Ayed C, Gray DA. Effect of temperature, oxygen and light on the degradation of β-carotene, lutein and α-tocopherol in spray-dried spinach juice powder during storage. Food Chemistry. 2019;284:188–197. https://doi.org/10.1016/j.foodchem.2019.01.055
79. Muzaffar K, Kumar P. Quality assessment and shelflife prediction of spray dried tamarind pulp powder in accelerated environment using two different packaging materials. Journal of Food Measurement and Characterization. 2017;11:265–271. https://doi.org/10.1007/s11694-016-9393-1
80. Khodifad BC, Kumar N, Bhatt HG, Vyas DM. Effect of packaging material on colour kinetics and biochemical parameters of custard apple powder during storage. Journal of Packaging Technology and Research. 2018;2:223–232. https://doi.org/10.1007/s41783-018-0040-7
81. Chang LS, Karim R, Sabo Mohammed A, Chai KF, Ghazali HM. Moisture sorption isotherm and shelf-life prediction of anticaking agent incorporated spray-dried soursop (Annona muricata L.) powder. Journal of Food Process Engineering. 2019;42(5). https://doi.org/10.1111/jfpe.13134
82. Corradini MG, Peleg M. Shelf-life estimation from accelerated storage data. Trends in Food Science and Technology. 2007;18(1):37–47. https://doi.org/10.1016/j.tifs.2006.07.011
83. Hough G. Sensory shelflife estimation of food products. Boca Raton: CRC Press; 2010. 264 p. https://doi.org/10.1201/9781420092943
84. Lütke Entrup M, Günther H-O, van Beek P, Grunow M, Seiler T. Mixed-Integer Linear Programming approaches to shelf-life-integrated planning and scheduling in yoghurt production. International Journal of Production Research. 2005;43(23):5071–5100. https://doi.org/10.1080/00207540500161068
85. Chang LS, Karim R, Abdulkarim SM, Yusof YA, Ghazali HM. Storage stability, color kinetics and morphology of spray-dried soursop (Annona muricata L.) powder: effect of anticaking agents. International Journal of Food Properties. 2018;21(1):1937–1954. https://doi.org/10.1080/10942912.2018.1510836