Spray drying of sugar-reduced tomato juice to produce clean-label tomato powder for diabetics

The objective of this work was to improve the drying of tomato juices after identifying the main parameters that are responsible for sticking during drying.
Glass transition temperature (T_g) which is one of the key parameters, depends on the juice composition and mainly on soluble sugar content (SSC). To reduce SSC, centrifugation was applied to the juices.
T_g was determined by differential scanning calorimetry (DSC) for spray-dried tomato juice and tomato pellet conditioned at various water activity (a_w) (0.1-0.5). The glass transition curve showed that T_g decreased with increasing of the moisture.
Comparison of powders obtained by juice and pellet from centrifugation shows that the T_g of spray-dried pellets is higher than that of juice at equal a_w values.
Spray drying pellets at 150°C allows increasing the yield drying from 1 to 40%. By reducing SSC by centrifugation, it enables to raise T_g and drying yield without using carriers while preserving lycopenes, a molecule of interest.

XVII International Symposium on Processing Tomato

R.T. Malomar, C. Garcia, B. Gleize, V. Jury, E. Korbel, F. Fayolle

tomato powder, tomato juice, spray-drying, centrifugation, glass transition, sorption isotherm

https://doi.org/10.17660/ActaHortic.2025.1445.29