Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 71650 10.21603/2308-4057-2024-2-603 Review Article Review Article Review Article Storage stability and anti-caking agents in spray-dried fruit powders: A review Storage stability and anti-caking agents in spray-dried fruit powders: A review https://orcid.org/0000-0001-5305-4334 Pui Liew Phing Pui Liew Phing puilp@ucsiuniversity.edu.my https://orcid.org/0000-0001-7852-8073 Saleena Lejaniya Abdul Kalam Saleena Lejaniya Abdul Kalam https://orcid.org/0000-0003-2086-4829 Ghazali Hasanah Mohd Ghazali Hasanah Mohd UCSI University Kuala Lumpur Малайзия UCSI University Kuala Lumpur Malaysia UCSI University Kuala Lumpur Малайзия UCSI University Kuala Lumpur Malaysia Universiti Putra Malaysia Selangor Малайзия Universiti Putra Malaysia Selangor Malaysia 09 04 2024 09 04 2024 12 2 229 239 19 03 2023 06 06 2023 https://jfrm.ru/en/issues/22111/22121/

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.

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.

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

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