Critical Factor Screening in Vacuum Foam Drying of Black Pepper Oleoresin Using Fractional Factorial Design
DOI:
https://doi.org/10.59890/ijsr.v4i1.316Keywords:
Vacuum Foam Drying, Black Pepper Oleoresin, Fractional Factorial Design, Xanthan Gum, PiperineAbstract
This research investigated the critical factors in vacuum foam drying of black pepper oleoresin using a fractional factorial design. In total, five process variables were investigated: oleoresin-to-xanthan gum ratio, Tween 80 concentration, drying and mixing temperatures, drying time, and their overall impact on powder moisture, piperine, and particle size. Results from the analysis of moisture content and particle size showed that Tween 80 concentration had a significant influence, positively correlating with moisture retention, reduced particle size, and piperine retention. Yield was mainly determined by the oleoresin-to-xanthan gum ratio and bioactive loading, suggesting a trade-off between piperine concentration and mass recovery. The combination of mixing temperature and drying time had a strong effect on maintaining the piperine stability. The optimal Tween 80 concentration for desirable properties was 2.0%. In this way, an optimal temperature-time interaction could be achieved using response surface methodology and was proposed for future research. This research demonstrated the bioactive retention and stability of the powder during storage, as well as the preparation of high-quality nutraceutical powders.
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