Issue: Số 17 - Tháng 6 - 2026Hóa học - Công nghệ thực phẩm
Study on powder preparation from cape jasmine (Gardenia jaminoides) fruit extract using the foam-mat drying method
Published: July 20, 2026
Abstract
Nowadays, the extraction and use of natural color compounds are increasingly widely studied, especially in the food industry due to their high safety. The objective of this study is to determine the appropriate parameters for the powder processing from gardenia fruit extract by foam drying method. The study was conducted based on a survey of factors affecting foam stability and foaming ability including the dilution ratio of gardenia extract : water (ranging from 50 : 50 to 10 : 90), the ratio of carboxymethyl cellulose (ranging from 0-1% w/v), the ratio of egg albumin (ranging from 2-10% w/v) and the effect of temperature (ranging from 50-70oC) on the quality of the powder. The research results showed that the dilution ratio of extract : water was 40 : 60, the ratio of carboxymethyl cellulose was 0.5% and the ratio of egg albumin was 6%, helping to create a product with high foam stability and good foaming ability. On the other hand, the foam film was dried at 60oC to help recover powder with good color, shortening the drying time. Gardenia powder products have an orange-red color, uniform color, fine structure, crocin content (48,696 mg/g powder) is not affected by drying temperature and the product has low humidity to help prolong the storage time.
Keywords
cape jasminecrocin contentfoam-mat dryingpowder
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