Shelf life assessment and antioxidant degradation kinetics of a pineapple–ginger agglomerated powder: Insights into storage stability
Main Article Content
Keywords
antioxidants; bioactive compounds; degradation kinetics; shelf life
Abstract
Agglomerated food powders may undergo degradation reactions during storage, resulting in the loss of nutritional quality and functional properties. This research aimed to evaluate the stability of an agglomerated pineapple–ginger powder mixture (APGPM), obtained through the fluidised bed process. The mixture was stored at different temperatures (T) (15, 25 and 35°C) over different periods (t) (0, 30, 60, 90, 120, 150 and 180 days). The samples were stored in a controlled environment at 65% relative humidity, packed in PET foil-laminated film bags. Moisture (Xw), water activity (aw), Carr’s index (CI), Hausner’s ratio (HR), solubility, hygroscopicity, wetta-bility, color (L, a*, b*), antioxidant capacities (ABTS and DPPH), total phenols (TP), total flavonoids (TF), vitamin C (Vit. C) and β-carotene (β-car) were monitored. Overall, ANOVA showed statistically significant differences (P < 0.05) in most of the dependent variables concerning t, T, and their interaction (t-T). At the end of storage, moisture and aw showed values conferring stability to APGPM. Fluidity was classified as good and very good, and cohesiveness as low. Colour was stable, with no significant differences observed. The lowest retention values were found for ABTS (33.6–50.7%), DPPH (34.0–61.2%), TP (64.8–70.8%), TF (30.1–0.53%), Vit. C (12.8–40.0%) and β-car (0–39%).
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Barooah, N., Das, P., Barooah, M.S., Seth, D.K. and Dutta, P., 2018. Storage studies on spray dried ripe banana powder produced by response surface methodology. IJCMAS. 7(06): 1922–1933. https://doi.org/10.20546/ijcmas.2018.706.228
Carr, R.L., 1965. Evaluating flow properties of solids. Chemical Engineering. 72(2): 163–168.
Carter, B.P. and Schmidt, S.J., 2012. Developments in glass transition determination in foods using moisture sorption isotherms. Food Chemistry. 132(4): 1693–1698. https://doi.org/10.1016/j.foodchem.2011.06.022
Chang, L.S., Karim, R., Abdulkarim, S.M., Yusof, Y.A. and Ghazali, H.M., 2018a. Storage stability, color kinetics and morphology of spray-dried soursop (Annona muricata L.) powder: Effect of anticaking agents. International Journal of Food Properties. 21(1): 1937–1954. https://doi.org/10.1080/10942912.2018.1510836
Chang, L.S., Karim, R., Mohammed, A.S, Chai, K.F. and Ghazali, H.M., 2019. Moisture sorption isotherm and shelf-life prediction of anticaking agent incorporated spray-dried soursop (Annona muricata L.) powder. Journal of Food Process Engineering. 42(5): 1–10. https://doi.org/10.1111/jfpe.13134
Chang, L.S., Karim, R., Mohammed, A.S. and Ghazali, H.M., 2018b. Characterization of enzyme-liquefied soursop (Annona muricata L.) puree. LWT. 94: 40–49. https://doi.org/10.1016/j.lwt.2018.04.027
Chauhan, A.K. and Patil, V., 2013. Marundala. Powder Technology. 239: 86–93. https://doi.org/10.1016/j.powtec.2013.01.055
Cheng, A.W., Xie, H.X., Qi, Y., Liu, C., Guo, X., Sun, J.Y., et al. 2017. Effects of storage time and temperature on polyphenolic content and qualitative characteristics of freeze-dried and spray-dried bayberry powder. LWT. 78: 235–240. https://doi.org/10.1016/j.lwt.2016.12.027
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de Carvalho Tavares, I.M., Sumere, B.R., Gómez-Alonso, S., Gomes, E., Hermosín-Gutiérrez, I., Da-Silva, R., et al. 2020. Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying. Food Research International. 128: 108750. https://doi.org/10.1016/j.foodres.2019.108750
Etzbach, L., Meinert, M., Faber, T., Klein, C., Schieber, A. and Weber, F., 2020. Effects of carrier agents on powder properties, stability of carotenoids, and encapsulation efficiency of goldenberry (Physalis peruviana L.) powder produced by co-current spray drying. CRFS. 3: 73–81. https://doi.org/10.1016/j.crfs.2020.03.002
Fernández-López, J., Sendra-Nadal, E., Navarro, C., Sayas, E., Viuda-Martos, M. and Alvarez, J.A.P., 2009. Storage stability of a high dietary fibre powder from orange by-products. IJFST. 44(4): 748–756. https://doi.org/10.1111/j.1365-2621.2008.01892.x
Ferrari, C.C., Marconi Germer, S.P., Alvim, I.D. and de Aguirre, J.M., 2013. Storage stability of spray-dried blackberry powder produced with maltodextrin or gum Arabic. Drying Technology. 31(4): 470–478. https://doi.org/10.1080/07373937.2012.742103
Ferrari, C.C., Morgano, M.A. and Germer, S.P.M., 2021. Evaluation of water sorption isotherm, glass transition temperature, vitamin C and color stability of mango peel powder during storage. SN Applied Sciences. 3(210): 1–12. https://doi.org/10.1007/s42452-021-04251-x
Gagneten, M., Corfield, R., Mattson, M.G., Sozzi, A., Leiva, G., Salvatori, D., et al. 2019. Spray-dried powders from berries extracts obtained upon several processing steps to improve the bioactive components content. Powder Technology. 342: 1008–1015. https://doi.org/10.1016/j.powtec.2018.09.048
Gallón Bedoya, M., Cortés Rodríguez, M. and Gil, J.H., 2020. Physicochemical stability of colloidal systems using the cape gooseberry, strawberry, and blackberry for spray drying. JFPP. 44(9): e14705. https://doi.org/10.1111/jfpp.14705
Haider, C. and Palzer, S., 2016. Agglomeration in the food industry—A result of particle contact mechanisms. In: Smithers, G., editor. Reference module in food science. Elsevier Inc., Amsterdam, Netherlands. pp. 1-16. https://doi.org/10.1016/b978-0-08-100596-5.21002-0
Hausner, H.H., 1967. Friction conditions in a mass of metal powder. International Journal of Powder Metallurgy. 3(4): 7–13.
Heldman, D.R., 2011. Kinetic models for food systems. In: Taylor, S.L., editor. Food preservation process design. MA, USA: Academic Press. pp. 19–48. https://doi.org/10.1016/b978-0-12-372486-1.00002-6
Janiszewska-Turak, E., Dellarosa, N., Tylewicz, U., Laghi, L., Romani, S., Dalla Rosa, M., et al. 2017. The influence of carrier material on some physical and structural properties of carrot juice microcapsules. Food Chemistry. 236: 134–141. https://doi.org/10.1016/j.foodchem.2017.03.134
Karaca, A.C., Guzel, O. and Ak, M.M., 2015. Effects of processing conditions and formulation on spray drying of sour cherry juice concentrate. Journal of the Science of Food and Agriculture. 96(2): 449–455. https://doi.org/10.1002/jsfa.7110
Lima, P.C.C., Souza, B.S. and Fyfe, S., 2019. Influence of storage temperature and different packaging on the physicochemical quality of fresh-cut “Perola” pineapple. Idesia. 37(2): 13–19. https://doi.org/10.4067/S0718-34292019000200013
Lucas, J.C., Giraldo, A. and Cortes, M., 2018. Effect of the spray drying process on the quality of coconut powder fortified with calcium and vitamins C, D3 and E. Advance Journal of Food Science and Technology. 16: 102–124. https://doi.org/10.19026/ajfst.16.5943
Lucas-Aguirre, J.C., Giraldo-Giraldo, G.A., and Cortés-Rodríguez, M., 2019. Stability during storage of coconut powder fortified with active components. BSAA. 17(2): 66–76. https://doi.org/10.18684/bsaa.v17n2.1254
Marulanda, A., Ruiz-Ruiz, M. and Cortes-Rodríguez, M., 2018. Influence of spray drying process on the quality of avocado powder: A functional food with great industrial potential. Vitae. 25(1): 37–48. https://doi.org/10.17533/udea.vitae.v25n1a05
Mathias-Rettig, K. and Ah-Hen, K., 2014. El color en los alimentos un criterio de calidad medible. Agro Sur. 42(2): 57–66. https://doi.org/10.4206/agrosur.2014.v42n2-07
Mbaveng, A.T., and Kuete, V., 2017. Zingiber officinale. In: Kuete, V., editor. Medicinal spices and vegetables from Africa. London: Academic Press. pp. 627–639. https://doi.org/10.1016/B978-0-12-809286-6.00030-3
Mishra, P., Mishra, S. and Mahanta, C.L., 2014. Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder. FBP. 92(3): 252–258. https://doi.org/10.1016/j.fbp.2013.08.003
Mohammed, N.K., Tan, C.P., Abd, M.Y., Muhialdin, B.J. and Meor, A.S., 2019. Production of functional non-dairy creamer using Nigella sativa oil via fluidized bed coating technology. FABT. 12(8): 1352–1365. https://doi.org/10.1007/s11947-019-02294-y
Muzaffar, K. and Kumar, P., 2016. Moisture sorption isotherms and storage study of spray dried tamarind pulp powder. Powder Technology. 291: 322–327. https://doi.org/10.1016/j.powtec.2015.12.046
Pereira, D.C.d.S., Beres, C., Gomes, F.D.S., Tonon, R.V. and Cabral, L.M.C., 2020. Spray drying of Juçara pulp aiming to obtain a “pure” powdered pulp without using carrier agents. Drying Technology. 38(9): 1175–1185. https://doi.org/10.1080/07373937.2019.1625363
Rahman, M.S., 2019. Water activity and glass transition of foods. In: Smithers, G., editor. Reference module in food science. Elsevier Inc., Amsterdam, Netherlands. pp. 1-10. https://doi.org/10.1016/B978-0-08-100596-5.21184-0
Rannou, C., Queveau, D., Beaumal, V., David-Briand, E., Le Borgne, C., Meynier, A., et al. 2015. Effect of spray-drying and storage conditions on the physical and functional properties of standard and n-3 enriched egg yolk powders. Journal of Food Engineering. 154: 58–68. https://doi.org/10.1016/j.jfoodeng.2014.11.002
Sharma, P., Ramchiary, M., Samyor, D., and Das, A.B., 2016. Study on the phytochemical properties of pineapple fruit leather processed by extrusion cooking. LWT. 72: 534–543. https://doi.org/10.1016/j.lwt.2016.05.001
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Oct 1, 2025
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Cardona Velásquez, L. M., Cortés-Rodríguez, M. ., Castellanos Galeano, F. J. ., Gil González, J. H. ., & Ortega-Toro, R. (2025). Shelf life assessment and antioxidant degradation kinetics of a pineapple–ginger agglomerated powder: Insights into storage stability. Italian Journal of Food Science, 37(4), 107-120. https://doi.org/10.15586/ijfs.v37i4.2995
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Cardona Velásquez, L. M., Cortés-Rodríguez, M. ., Castellanos Galeano, F. J. ., Gil González, J. H. ., & Ortega-Toro, R. (2025). Shelf life assessment and antioxidant degradation kinetics of a pineapple–ginger agglomerated powder: Insights into storage stability. Italian Journal of Food Science, 37(4), 107-120. https://doi.org/10.15586/ijfs.v37i4.2995