LWT - Food Science and Technology 52 (2013) 31e38

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LWT - Food Science and Technology

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Influence of inlet air temperature and carrier material on the

production of instant soluble sage (Salvia fruticosa Miller) by spray
drying
Hilal Şahin-Nadeem*, Cüneyt Dinçer, Mehmet Torun, Ayhan Topuz, Feramuz Özdemir
Department of Food Engineering, Faculty of Engineering, Akdeniz University, 07059 Antalya, Turkey

a r t i c l e i n f o a b s t r a c t

Article history: The water extract of the sage (Salvia fruticosa Miller) was processed into instant soluble sage (ISS) powders
Received 29 June 2012 by using spray drying at different inlet air temperatures. The ISS was produced by the addition of different
Received in revised form carrier materials (b-cyclodextrin, arabic gum and maltodextrin). The moisture content (3e4 g/100 g), water
21 November 2012
activity (0.23e0.28), bulk density (320e358 kg/m3), and solubility (97e99 g/100 g) of the powders were
Accepted 10 January 2013
measured. Different drying temperatures and carrier materials at different concentrations significantly
(P < 0.05) affected almost all properties of the powdered and reconstituted samples. SEM analysis
Keywords:
showed stickiness of the particles. The samples produced at 145
C by addition of BCD at the concentration
Salvia fruticosa
Instant soluble sage
of 3 g/100 g showed better solubility and turbidity. The BCD added samples captured the highest amount of
Spray drying 1,8-cineole during spray drying process at 145 and/or 155
C. Color properties, total phenolic content and
Hydrocolloids total antioxidant activities were also determined.
Ó 2013 Elsevier Ltd. All rights reserved.

1. Introduction therapy with 1,8-cineole is well tolerated and mediates an anti-

Salvia  the largest genus of family Lamiaceae e comprises
around 900 species worldwide (Delamare, Moschen-Pistorello,
Artico, Atti-Serafini, & Echeverrigaray, 2007) and its species have
been used as anti-inflammatory, antirheumatic, digestive and an-
timicrobials since ages. Few species Salvia are also used as flavoring
agents in many countries (Delamare et al., 2007; Gali-Muhtasib,
Hilan, & Khater, 2000; Skoula, Abbes, & Johnson, 2000).
Salvia fruticosa Miller (synonym, Salvia triloba L.) has commercial
importance among Salvia species and cultivated mostly in the
Mediterranean countries including Turkey (Çakırog lu, 2010; Kaileh,
Berghe, Boone, Essawi, & Guy Haegeman, 2007). Turks consume its
leaves as refresher and therapeutic herbal tea as well as a hot drink in
winter (Şenol et al., 2010). Secondary metabolites e.g. phenolics and
terpenoids are reported from S. fruticosa in considerable amounts.
Anti-inflammatory (El-Sayed, El-Eraky, Ibrahim, & Mabry, 2006),
antimicrobial (Delamare et al., 2007) and antioxidant (Tepe, Sokmen,
Akpulat, & Sokmen, 2006) activities of S. fruticosa are mostly asso-
ciated with rosmarinic acid (phenolic) and 1,8-cineole (terpenoid) of
sage (Delamare et al., 2007; Schulz, Özkan, Baranska, Krüger, &
Özcan, 2005; Vokou, Vareltzidou, & Katinakis, 1993). Long term
* Corresponding author. Tel.: þ90 242 3106520; fax: þ90 242 3106306.
E-mail address: hilalsahin@akdeniz.edu.tr (H. Şahin-Nadeem).
inflammatory activity, useful for treatment of asthma and chronic
obstructive pulmonary disease as observed by Juergens et al. (2003).
Extract of S. fruticosa can be process into soluble powder which
can be consumed as instant soluble herbal tea as well as a pharma-
ceutical product. To do so, spray drying technique, which transforms
feed from fluid into dried particles, can be utilized. Spray-dried food
powders are more attractive to consumers as they are stable to
storage and have instant solubility (Barbosa-Cánovas & Juliano,
2005). Before spray drying, different carrier materials such as mal-
todextrins, modified starches, and arabic gum are added to feed so-
lutions to prevent stickiness and volatile losses (Chegini &
Ghobadian, 2007; Rodríguez-Hernández, González-García, Grajales-
Lagunes, Ruiz-Cabrera, & Abud-Archila, 2005).
There are number of publications stating operational conditions
and qualitative properties of the spray-dried food powders (Cano-
Chauca, Stringheta, Ramos, & Cal-Vidal, 2005; Chegini & Ghobadian,
2007; Georgetti, Casagrande, Souza, Oliveira, & Fonseca, 2008;
Goula & Adamopoulos, 2005, 2008; Kha, Nguyen, & Roach, 2010;
Krishnaiah, Sarbatly, & Nithyanandam, 2011; Quek, Chok, &
Swedlund, 2007; Rodríguez-Hernández et al., 2005). However,
there are less studies (Gonzalez-Palomares, Estarron-Espinosa,
Gomez-Leyva, & Andrade-Gonzalez, 2009; Şahin-Nadeem, Torun, &
Özdemir 2011; Sansone et al., 2011) on spray drying of medicinal
and aromatic plant’s extracts of different herbal teas. To the best of our
knowledge, no study was conducted on spray drying of a traditional

0023-6438/$ e see front matter Ó 2013 Elsevier Ltd. All rights reserved.
http://dx.doi.org/10.1016/j.lwt.2013.01.007
32 H. Şahin-Nadeem et al. / LWT - Food Science and Technology 52 (2013) 31e38
Mediterranean herbal tea  S. fruticosa. Present study aimed to
determine some physicochemical properties of the ISS powder and its
reconstituted herbal tea under different spray drying conditions and
carrier materials.
2. Materials and methods
2.1. Material
The sage samples e dried by natural convection under shade at
ambient temperature e were purchased from local market in
Antalya, Turkey. Plant species were identified by Dr. R. Süleyman
Göktürk in the biology department of Akdeniz University, Antalya,
and voucher specimens were submitted to the herbarium of the
stated department. Beta-cyclodextrin (Kleptose; BCD) and malto-
dextrin (Glucidex IT 12; MD) were obtained from Roquette Services
Techniques et Laboratoires (France) and arabic gum (AG) was pur-
chased from SigmaeAldrich Chemie (Germany).
2.2. Extraction of the sage
The dried sage leaves with 7.06  0.56 g/100 g (wet basis)
moisture content were used for extraction under the following
conditions: 16 g plant was dipped in 400 mL distilled water for 1 h in
air-tight glass jar at 80
C in orbital shaking (r ¼ 14 mm, V ¼ 150 rpm)
water bath. Obtained extract was filtered and further 16 g plant
material was added to this and this procedure was repeated three
times. The last fraction was filtered, cooled and forwarded for spray
drying experiments. The combined extract having the water soluble
solids content of 3.92  0.08 g/100 g and total solids content of
25.55  0.84 g/100 g, was divided into four fractions. One fraction
was used as control (non-added with the carriers) while to the
remaining fractions, carrier materials BCD, AG and MD (3 and 5 g/
100 g each in two experiments) on solid basis. After homogenization
at 11,500 rpm (Ultra Turrax T25, Basic Ika Labortechnik, Germany) for
3 min, these mixtures were spray dried to powder.
2.3. Spray drying
Spray-drying was performed in a laboratory scale spray dryer
(Büchi Mini Spray Dryer B-290, Switzerland) consists of two-fluid
nozzle (inside diameter of 0.5 mm) which operates in a co-current
manner. Preliminary tests were performed on the operational con-
ditions of the spray drying as reported earlier (Quek et al., 2007;
Şahin-Nadeem et al., 2011) and applied as follows: inlet air tem-
peratures were 145
C, 155
C, and 165
C; outlet air temperature
was maintained at 75  1
C, feed suspension rate at 240e640 mL/h
to attain the water activity of the powders in the range of 0.2e0.3;
spray air flow rate was 500 L/h and aspirator rate was set at 70%.
Apparent viscosities of the feeds were 9.7  103 Pa s for control
extract, 10.9  103, 15.0  103, and 11.3  103 Pa s for 3 g/100 g
BCD, AG and MD added samples while 11.2  103, 12.3  103, and
18.0  103 Pa s for 5 g/100 g BCD, AG and MD added samples.
After drying, the powders were transferred to amber bottles and
screw capped. The bottles were kept in refrigerator at þ4
C till
analysis.
2.4. Powders analyses
2.4.1. Product yield
Product yield was calculated by the following equation;
P Color analyses were carried out by using a tristimulus color-
Yield ¼  100
ðR  E2 Þ=E1
where P is the amount of powders (g) obtained by spray drying, R is
the total amount of plant (g) used in each extraction, E1 is the
total amount of extract (g), and E2 is the amount of spray dried
extract (g).
2.4.2. Moisture content and water activity
The moisture content and water activity analyses of ISS were
carried out according to our published procedure (Şahin-Nadeem
et al., 2011). 0.5e0.6 g of samples were weighed and dried in an
oven at 70
C until constant weight and repeated three times for
moisture analysis and calculated as; g water loss  100/g of powder
sample. Water activity was measured by using a water activity
meter (Testo 650 Water Activity System, ColeeParmer, USA).
2.4.3. Bulk density
Bulk density of ISS was determined according to Beristain,
Garcia, and Vernon-Carter’s (2001) method. 2 g powder was
loosely weighed into 10 mL graduated cylinder (rest on flat surface)
and the change in volume was recorded. Bulk density of the powder
was calculated by dividing weight of the sample by it’s the volume.
2.4.4. Color analysis
Color analyses were carried out by using a tristimulus color-
imeter (Konica Minolta Sensing, Inc. Japan) equipped with a CR-400
measuring head (with the reference illuminant/observer D65/2
);
color was expressed in L (darkness/whiteness), a (greenness/red-
ness), b (blueness/yellowness) Hunter scale parameters (Quek et al.,
2007). For this purpose, 3 g of instant soluble sage was placed above
the light source in the sample holder of the instrument (the min-
imum height of the samples in the sample holder was around
0.5 cm) and each color value was recorded as the mean of five
determinations. The instrument was standardized against a white
tile where L ¼ 97.96, a ¼ 0.08, and b ¼ 1.78.
2.4.5. Solubility
One gram of ISS was added to 100 mL of distilled water at room
temperature and the mixture was agitated with a magnetic stirrer
at 600 rpm for 5 min and centrifuged at 3000 g for 5 min. 20 mL of
supernatant was transferred to pre-weighed petri dishes and dried
in an oven at 70
C for 24 h till a constant weight was obtained. The
percent solubility was calculated on dry basis by weight difference,
considering the moisture content of each sample (Şahin-Nadeem
et al., 2011).
2.4.6. Scanning electron microscopy (SEM)
Scanning electron microscope (Carl Zeiss Leo 1430, Germany)
was used to evaluate the morphology of ISS. Samples were fixed
onto SEM stubs with double sided adhesive carbon tapes. The
surface was coated with a thin gold layer and examined at 15 kV.
2.5. Reconstituted product (ISS tea) analyses
Reconstituted ISS samples prepared at different concentrations
(0.1, 0.2, 0.3, 0.4 and 0.5 g powder/100 mL boiled water) were
analyzed by preliminary sensory panel to determine the most
desired ISS/water ratio. The panelists’ scores were analyzed sta-
tistically (Altug, 1993). 0.4 g/100 mL boiled water got the highest
scores in terms of flavor/aroma, mouth-feel, and overall accept-
ability. All reconstituted samples were cooled to room temperature
before analysis. The following analyses were performed:
2.5.1. Color analysis
imeter (Konica Minolta Sensing, Inc. Japan). 20 mL of reconstituted
 H. Şahin-Nadeem et al. / LWT - Food Science and Technology 52 (2013) 31e38 33

ISS was transferred to the sampling vessel of the equipment and
each color value was reported as the mean of three determinations.
2.5.2. Turbidity
Turbidity of the samples was measured using a turbidimeter
(Hach 2100N, USA) and the results were recorded in Nephelometric
Turbidity Unit (NTU).
2.5.3. Total phenolic content (TPC)
A previously described FolineCiocalteu method (Şahin, Topuz,
Pischetsrieder, & Özdemir, 2009) was used to determine the
TPC, expressed as gallic acid equivalents (GAE) in g/100 g dry
matter (DM).
2.5.4. Total antioxidant activity (TAA)
The antioxidant activity of the samples was determined by the
ABTS (2,20 -azinobis-(3-ethyl-benzothiazoline-6-sulfonic acid))
radical discoloration assay (Şahin-Nadeem et al., 2011) e calculated
by the following equation;
 
slope of the sample curve
TAA ¼  dilution factor
slope of the Trolox standard curve
where TAA is mmol trolox equivalent (TE)/g of the dry weight
sample.
2.5.5. 1,8-cineole analysis
1,8-cineole analysis was carried out on a GC (GC-2014, Shi-
madzu, Japan) having head-space sampler (AOC-5000 Auto Injec-
tor, Shimadzu, Japan and Combi Pal System, Switzerland). Five
milliliters of reconstituted ISS was transferred to 20 mL vials and
equilibrated for 15 min at 70
C. Head-space syringe was used to
inject sample volatiles into GC, equipped with Supelcowax-10
column (30 m  0.25 mm, 0.25 mm film thickness) and a flame
ionization detector. The GC analytical conditions were: detector
port temperature 260
C; injection port temperature 240
C; carrier
gas helium at 30 cm/s; oven temperature program: 60
C (5 min),
3
C/min to 120
C, 8
C/min to 240
C and 3 min delay at 240
C;
split ratio 10. 1,8-cineole was identified by spiking of the standard.
2.6. Statistical analysis
The experiment was set up as a randomized plot, with a factorial
design in the spray drying inlet air temperature, type of carrier
materials and additions of the carrier materials (3  3  3), using
the samples twice. The data was subjected to variance analysis and
appropriate means separation was conducted using Duncan’s
Multiple Range Test in SAS System for Windows 7 (SAS Institute
Inc., Cary, NC, USA).
3. Results and discussion
3.1. ISS powder properties
Different physicochemical properties of the ISS powders were
evaluated which were produced at different air inlet temperatures
with three different carrier materials and different concentrations.
The mean squares obtained from the variance analysis and the
average experimental results of these physicochemical properties
are shown in Table 1 and Table 2 respectively.
3.1.1. Product yield
The product yield of the spray-dried sage samples ranged be-
tween 8.64 and 13.51 g/100 g for the controls while 28.97 and
60.16 g/100 g for the carrier added samples. The inlet air temper-
ature and the carrier concentration showed significant (P < 0.01)
influences on product yield of the ISS while the influence of the
carrier type was insignificant. The product yield of the samples
decreased by 22% when inlet air temperature was increased from
145
C to 165
C. Similar type of results were observed previously in
case of spray-dried orange juice (Chegini & Ghobadian, 2007) and
mountain tea extract (Şahin-Nadeem et al., 2011). Such decrease
could be caused by sticking of the sage droplets on hot surface of
the spraying cylinder, due to the high feed rate for fixing the outlet
air temperature. About fourfold increase in the product yield was
observed when 5 g/100 g carrier materials were added to the sys-
tem; probably due to an increase in solid contents of the feed so-
lution (Ameri & Maa, 2006).
3.1.2. Moisture content and water activity
Moisture content of the ISS was found in the range of 3e5 g/
100 g which is under the target range of spray drying process. It
is reported that instant tea powder having <5 g/100 g moisture
content shows more stability in packaging and storage (Sinija &
Mishra, 2008). All the main factors showed significant (P < 0.01)
influence on the moisture contents of the ISS powders. In addition,
interactions of both temperature  carrier concentration (P < 0.01)
and carrier material  carrier concentration (P < 0.05) had signif-
icant effect on the moisture content of the samples. The moisture
contents of the samples decreased by increasing the inlet air tem-
perature. In fact, increasing temperature leads an increase in the
removal of water from materials and result in fast drying of ma-
terials (Quek et al., 2007; Tonon, Brabet, & Hubinger, 2008). On the
other hand, Loh, Che Man, Tan, Osman, and Hamid (2005) reported
no significant effect of an inlet air temperature on the moisture
content of the spray-dried pandan powder. The change in moisture
content of the samples significantly (P < 0.05) depends on the type
and concentration of carrier materials. The samples produced by
adding AG showed higher moisture contents compared to those
produced by the addition of starch derivatives. Addition of the

Table 1
Mean squares from analysis of variance of physicochemical properties of the spray-dried sage powders.a

Source of variation DF Product yield Moisture Water activity Bulk density Solubility Color

L a b
Inlet temperature (T) 2 378.06** 1.568** 0.01524** 629.47NS 14.383** 66.618** 3.981** 1.213**
Carrier material (M) 2 11.16NS 1.728** 0.00019NS 4061.10** 1.211* 38.835** 4.729** 0.146NS
Carrier concentration (C) 2 5402.24** 1.963** 0.00093NS 867.71* 6.217** 331.210** 5.301** 9.912**
TM 4 73.28NS 0.029NS 0.00001NS 125.43NS 1.025* 0.030NS 0.021NS 0.061NS
TC 4 124.62* 0.902** 0.00142* 352.65NS 0.258NS 3.928** 0.209** 0.177NS
MC 4 15.95NS 0.502* 0.00081NS 1350.20** 0.306NS 10.585** 1.223** 0.052NS
TMC 8 55.52NS 0.020NS 0.00008NS 333.00NS 0.518NS 0.213NS 0.026NS 0.053NS
Error 27 40.02 0.177 0.00037 245.15 0.302 0.583 0.035 0.092
a
NS, nonsignificant (P > 0.05); *, significant at P < 0.05; **, significant at P < 0.01.
34 H. Şahin-Nadeem et al. / LWT - Food Science and Technology 52 (2013) 31e38

Table 2
Changes in the physicochemical properties of the spray-dried sage powders.a

Qualitative properties Product yield Bulk density Moisture Water activity Solubility Color
(g/100 g) (kg/m3) (g/100 g) (g/100 g DM)
L a b
Inlet air temperature 145
C 33.07a  3.76 342.18  4.78 3.72a  0.113 0.287a  0.006 99.16a  0.137 71.93a  0.842 2.17b  0.158 16.08b  0.171
(n ¼ 18) 155
C 34.09a  4.22 330.43  5.78 3.47a  0.171 0.252b  0.003 98.56b  0.165 71.56a  0.864 2.27b  0.162 16.44a  0.187
165
C 25.69b  3.35 335.12  5.49 3.14b  0.130 0.230c  0.005 97.40c  0.252 68.43b  1.100 3.03a  0.192 16.59a  0.121
Carrier material BCD 31.76  4.09 352.88a  4.98 3.22b  0.132 0.260  0.009 98.68a  0.219 71.69a  1.119 2.12c  0.200 16.35  0.170
(n ¼ 18) AG 30.91  4.10 324.32b  4.61 3.80a  0.155 0.253  0.007 98.22b  0.273 68.96b  0.686 3.07a  0.096 16.47  0.152
MD 30.18  3.46 330.53b  4.24 3.31b  0.128 0.256  0.007 98.23b  0.271 71.27a  1.061 2.26b  0.184 16.30  0.185
Carrier concentration 0 11.80c  0.52 335.40ab  2.78 3.07b  0.135 0.264  0.009 97.88b  0.184 65.80c  0.562 3.10a  0.136 17.18a  0.088
(g/100 g; n ¼ 18) 3 35.52b  0.99 329.24b  5.51 3.57a  0.130 0.250  0.005 98.22b  0.294 72.16b  0.536 2.32b  0.167 16.21b  0.084
5 45.52a  3.01 343.10a  6.84 3.69a  0.146 0.255  0.008 99.02a  0.206 73.96a  0.577 2.05c  0.182 15.72c  0.085

Values in a column followed by different superscript letters are significantly (P < 0.05) different (Duncan’s multiple-range test).
a
Values are mean  standard error.

carrier materials at concentration of 3 g/100 g increased the 3.1.3. Bulk density

moisture content by 16%. However further increase in the con-
centration of carrier material from 3 to 5 g/100 g did not resulted
any significant change in the moisture content. Nevertheless, Quek
et al. (2007) reported a decrease in moisture content with the
addition of more carrier material due to an increase in total solid
content of the feed solution. So, the higher water holding capacity
of the hydrocolloid carriers and retention of volatile constituents of
the extract by carrier materials during drying moisture content
determination can be probable reasons for our above findings.
The water activities of the samples were found in the range of
0.221e0.311. The inlet air temperature was found as the sole factor
which significantly (P < 0.01) affected water activity which
decreased about 20% when the inlet air temperature was increased
from 145
C to 165
C similar to the results of moisture content. As
the concentration of added hydrocolloids increased, the water ac-
tivity of powders slightly decreased; however, this was found
insignificant (P > 0.05) statistically; similar to the reported results
(Loh et al., 2005; Quek et al., 2007). Such insignificant change can
be associated with their different water binding capacity.
Due to its functional and economic reasons, bulk density is an
important property of powdered products. High bulk density is
desirable to reduce shipping and packaging costs while low bulk
density, as seen in agglomerated products, influences other powder
properties such as flowability and instant characteristics (Barbosa-
Cánovas & Juliano, 2005). In this study, bulk density of the ISS
powders ranged 329e352 kg/m3; similar to the values of instant
soluble coffee e produced by using similar technology (Barbosa-
Cánovas & Juliano, 2005). The inlet air temperature caused no
significant change in the bulk densities of ISS powders. However,
type of the carriers used in this study showed significant effect
(P < 0.01) on the bulk densities of the powders e found in order of
BCD > MD  AG. These differences can be related to particle mor-
phology of the ISS samples (Figs. 1e3) as bigger the particles, lower
the bulk density. Bulk densities of the carrier materials (640.25,
465.37, and 473.48 kg/m3 for BCD, MD, and AG, respectively) may
also affect the bulk densities of the ISS. Bulk density increased
about 13% when the concentration of the carrier materials was
increased from 0 to 5 g/100 g, which is slight but significant. Similar

Fig. 1. Scanning electron microscopy images (8000) of the ISS, spray-dried at 145
C (A: control; B, C, and D are the samples added by 3 g/100 g of BCD, AG, and MD, respectively).
 H. Şahin-Nadeem et al. / LWT - Food Science and Technology 52 (2013) 31e38 35

Fig. 2. Scanning electron microscopy images (8000) of the ISS, spray-dried at 155
C (A: control; B, C, and D are the samples added by 3 g/100 g of BCD, AG, and MD, respectively).

results were obtained previously (Bae & Lee, 2008; Mosen et al.,
2004) which were attributed to increase in the total solid content
of the feed solution. On the contrary, some studies indicated no
significant change (Tewa-Tagne, Briançon, & Fessi, 2007) or even
a certain amount of decrease (Goula & Adamopoulos, 2008) in the
bulk density of the spray dried powders when the carrier concen-
tration was increased.
3.1.4. Solubility
Solubility is an important quality characteristic of food powders
as it affects powder’s functional properties in food systems
(Barbosa-Cánovas & Juliano, 2005). The term “solubility” used
herein refers to the ability of powders to form solution or sus-
pension in water. The ISS solubility values were found in the range
of 97.40e99.16 g/100 g (dry basis) as a function of air inlet

Fig. 3. Scanning electron microscopy images (8000) of the ISS, spray-dried at 165
C (A: control; B, C, and D are the samples added by 3 g/100 g of BCD, AG, and MD, respectively).
36 H. Şahin-Nadeem et al. / LWT - Food Science and Technology 52 (2013) 31e38

temperature, carrier materials and their concentrations which
significantly (P < 0.01) affected the product solubility. Increasing
the inlet air temperature caused a decrease in the solubility of the
samples; similar findings were observed in a previous study (Quek
et al., 2007). They explained it by the higher tendency of agglom-
eration at lower inlet temperatures, which resulted in more
reconstitution of the powders.
Slight but significant (P < 0.05) increase in the solubility value of
the samples produced by BCD was also observed. Addition of the
carrier material to the sage extracts and increasing the concentra-
tion of the carrier materials increased the ISS solubility. This result is
consistent with the previous works done by Cano-Chauca et al.
(2005) on mango powder and Grabowski, Truong, and Daubert
(2008) on sweet potato powder. In addition, the starch derivatives
added samples showed a bit higher solubility than the one having
arabic gum, which is also supported by Cano-Chauca et al. (2005).
3.1.5. Color analysis
The color values L, a, and b of the ISS changed in the range
61.83e79.65, 0.04 to 4.00, and 15.83e20.56, respectively. The
inlet air temperature and the carrier concentration significantly
affected (P < 0.01) all the color values of the ISS. When drying
temperature was increased from 145
C to 165
C, color value
a increased by 40% while color value L decreased by 5%. It means
the color of the powders became darker at higher inlet air tem-
peratures. Similar tendency was also reported in previous studies
(Quek et al., 2007;Rodrígues-Hernández et al., 2005; Shrestha, Ua-
Arak, Adhikari, Howes, & Bhandari, 2007) and explained in the light
of “non-enzymatic browning reactions” during spray drying.
Although, the type of the carrier did not affect the b values, it
caused significant change (P < 0.01) in both L and a values of the
powders (Table 2). The AG-added sample was found the darkest one
which can be related to the original color of AG, which is cream
rather than white as compared to the other carriers. As AG includes
different sugars along with arabinogalacto-protein complex
(Mahendran, Williams, Phillips, Al-Assaf, & Baldwin, 2008), which
possibly made it more sensitive to the non-enzymatic browning
reaction during spray drying. After concentration of carrier mate-
rials was increased, both a and b values decreased 33 and 8%,
respectively while color value L increased. These findings are sim-
ilar to the previous studies (Grabowski et al., 2008; Quek et al.,
2007).
3.1.6. SEM analysis
As clear from SEM images (Figs. 1e3), spray-dried sage powders
are irregularly spherical particles with many shrinkages and dents
on its surface. At higher inlet air temperature especially at 165
C,
the particles became stickier in the starch derivatives added sam-
ples. According to a previous report (Loksuwan, 2007), both the
shrinkages on the surface of the particles and the expansion in
particle size occurred particularly with the addition of the carrier
materials e resulted a decrease of water evaporation from the
system due to their water holding characteristics.
3.2. Properties of the reconstituted ISS
Tables 3 and 4 shows mean squares of variance analysis and the
average experimental results of the physicochemical properties of
the reconstituted ISS samples, respectively. Drying temperatures,
different carrier materials and their concentrations significantly
(P < 0.05) affected the qualitative properties of the reconstituted
sage.
3.2.1. Color analysis
The color values L, a, and b of the reconstituted samples changed
in range 19.38e20.08, 0.06 to 0.18, and 1.99e2.69, respectively.
The inlet air temperature and the carrier concentration significantly
affected (P < 0.01) all the color values. When drying temperature
was increased, the color value a significantly increased, however, L
color value decreased. As explained for ISS powder, this color
change can be explained by water soluble melanoidins as non-
enzymatic browning reaction are occurring during the spray dry-
ing process. Although carrier type did not affect the L and b values,
they caused significant change (P < 0.01) in a values of the samples
(Table 4). When the carrier material’s concentration increased, both
a and b color values decreased, however L color value increased.
This color behavior of the reconstituted samples was consistent
with the color characteristics of the powder samples.
3.2.2. Turbidity
Turbidity is another quality feature of reconstituted ISS which
was found in range 7.86e13.86 NTU. The turbidity values of the
samples were significantly affected by all treatments. The increas-
ing air inlet temperature caused an increase in turbidity values. In
terms of the carrier materials, the samples produced with AG
showed highest turbidity values followed by MD and BCD. An
increase in the concentration of carrier materials caused decrease
in turbidity values of the reconstituted samples. All these variations
in turbidity were negatively correlated with the solubility of the ISS
powder. Therefore, the turbidity was considered to be related with
the insoluble constituents of the products. Collado-Fernandez,
Gonzales-Sanjose, and Pino-Navarro (2000) reported the turbidity
in aqueous solution changes depends on the existence of the col-
loidal substances in the liquid phase, the refractive index difference
between the particle and its environment, particle size distribution
and also the concentration of the colored substances present in the
solution.
3.2.3. Total phenolic content (TPC) & total antioxidant activity
(TAA)
TPC and TAA are mainly associated with water soluble phenolic
components of S. fruticosa. The leaves of S. fruticosa are mainly

Table 3
Mean squares from variance analysis of physicochemical properties of the reconstituted ISS.a

Source of variation DF Color Turbidity TPC TAA

L a b
Inlet temperature (T) 2 2.270** 0.196** 0.326** 78.02** 1.25NS 0.057**
Carrier material (M) 2 0.419NS 0.028** 0.072NS 171.05** 0.34NS 0.029NS
Carrier concentration(C) 2 0.841* 0.270** 2.175** 28.57** 1321.59** 7.492**
TM 4 0.330NS 0.002NS 0.014NS 21.73** 0.54NS 0.002NS
TC 4 0.519NS 0.027** 0.057NS 17.68** 5.36NS 0.021NS
MC 4 0.404NS 0.008** 0.028NS 45.09** 0.14NS 0.013NS
TMC 8 0.322NS 0.002** 0.012NS 5.92* 0.25NS 0.001NS
Error 27 0.209 0.001 0.034 2.00 3.70 0.012
a
NS, nonsignificant (P > 0.05); *, significant at P < 0.05; **, significant at P < 0.01.
 H. Şahin-Nadeem et al. / LWT - Food Science and Technology 52 (2013) 31e38 37

Table 4
Changes in the color, turbidity, TPC and TAA of the reconstituted ISS samples.a

Color Turbidity (NTU) TPC (g/100 g DM) TAA (mmol TE/g DM)

L a b
Inlet air temperature (n ¼ 18) 145
C 19.83a  0.04 0.06c  0.02 2.33a  0.09 9.32c  1.06 19.81  1.70 1.30b  0.13
155
C 20.08a  0.20 0.03b  0.03 2.19b  0.08 11.06b  0.87 20.17  1.62 1.42a  0.13
165
C 19.38b  0.10 0.15a  0.04 2.46a  0.07 13.46a  0.93 20.32  1.87 1.34ab  0.12
Carrier material (n ¼ 18) BCD 19.70  0.12 0.01c  0.04 2.34  0.08 7.86c  0.90 20.12  1.73 1.34  0.13
AG 19.64  0.11 0.08a  0.03 2.38  0.07 13.86a  0.50 20.23  1.72 1.40  0.12
MD 19.94  0.19 0.03b  0.04 2.26  0.09 12.11b  1.03 19.96  1.76 1.33  0.14
Carrier concentration (g/100 g; n ¼ 18) 0 19.51b  0.18 0.18a  0.03 2.69a  0.06 12.11a  1.03 29.72a  0.60 2.09a  0.03
3 19.88a  0.16 0.04c  0.03 2.30b  0.05 10.52b  1.11 17.30b  0.20 1.11b  0.02
5 19.90a  0.03 0.01b  0.02 1.99c  0.04 10.58b  1.33 13.28c  0.13 0.87c  0.02

Values in a column followed by different superscript letters are significantly (P < 0.05) different.
a
Mean  standard error.

comprised of rosmarinic acid, caffeic acid, p-coumaric ferulic acid,
myricetin, luteolin quercetin, apigenin and morin (Dincer et al.,
2012). Among these, rosmarinic acid is ten times more soluble in
water than in ethanol and has high antioxidant activity (Lu & Foo,
2002; Papageorgiou, Gardeli, Mallouchos, Papaioannou, &
Komaitis, 2008; Rodriguez-Rojo, Visentin, Maestri, & Cocero, 2012).
TPC of the ISS ranged between 13.28 and 29.72 g/100 DM
depending on the treatment factors. Total phenolic content of the
samples did not significantly change by the inlet air temperature
and carrier materials, however, it significantly decreased by
increasing the concentration of the carriers which can be associated
with the dilution of the sage extract by the addition of carrier
material.
Total antioxidant activity of the samples changed in range 0.87e
2.09 mmol TE/g DM. The inlet temperature did not show an effect on
the TPC of the samples (which is notable of the antioxidant activity
factor), however the TAA of the ISS significantly increased at higher
temperatures. It may be associated with formation of phenolic
compounds during heat treatment. Indeed, Yang, Chen, Zhao, and
Mao (2010) reported that the antiradical activity of starch based
materials was enhanced by heat treatment via the formation of
phenolic compounds. TAA of the samples was not affected by carrier
type as determined in TPC. However, it decreased significantly
when the concentration of the carrier material was increased.
3.2.4. 1,8-cineole analysis
Only 1,8-cineole was evaluated in the current study as it is the
main volatile constitutes of the sage (S. fruticosa), accompanied
80
70
60
Area change (%)
by other minor volatile components i.e. a-thujone, camphor,
endo-borneol, a-pinene and b-pinene (Delamare et al., 2007;
Schulz et al., 2005; Vokou et al., 1993). The percentages of
1,8-cineole of the samples, produced from the sage extracts with
and without carrier materials at concentration of only 3 g/100 g
at three different drying temperatures, were estimated by head
space sampling. The changes in the % area of the 1,8-cineole in
GC chromatograms of the samples are shown in Fig. 4. BCD was
found the most efficient carrier material as it showed the highest
1,8-cineole retention in the samples. Although the greater sta-
bility of aroma compounds is reported in previous works by
using maltodexrins and/or arabic gum (Gabas, Telis, Sobral, &
Telis-Romero, 2007; Krishnan, Bhosale, & Singhal, 2005), these
carriers were not so efficient for 1,8-cineole retention in our
study.
According to the results, the inlet air temperature of 145 and
155
C provided similar and higher stability to 1,8-cineole in all
tested applications (Fig. 4). The lowest 1,8-cineole stability at 165
C
may be related with the higher drying rate. Rapid evaporation of
water just after atomization may cause easy loss of volatiles due to
expansions and ruptures of the micro particles (Reineccius, 2004).
In addition, our SEM illustration (Fig. 3) is telling another story e
there is a kind of stickiness due to high temperature, which may
cause insufficient capsule formation which result in higher loss of
volatiles.
4. Conclusion
The present work was carried out to produce ISS from
S. fruticosa, which is commonly used as traditional herbal tea. ISS
was produced by spray drying with the addition of different carrier
materials at different concentrations to preserve unique physical
and chemical characteristics. The physicochemical properties of the

50
ISS powder and reconstituted product showed better quality
characteristics, particularly for solubility and turbidity of the sam-
40 ples produced at 145
C by addition of BCD at the concentration of
30 3 g/100 g. The starch derivatives resulted higher product yield and
also better color values for the spray dried sage tea samples. During
20 spray drying process, BCD added samples at 145 and/or 155
C
10 captured the highest amount of 1,8-cineole, which is the main
volatile component of the S. fruticosa.
0
BCD (a) AG (c) MD (b) Control (b)
Carrier application Acknowledgments

Fig. 4. Changes in the % area of the 1,8-cineole in GC chromatograms by inlet air
temperature and carrier application ( 145
C (a); 155
C (a); 165
C (b). Area
change is calculated by the peak area of the 1,8-cineole divided by the total area of
volatile compounds. Values are mean  standard error; different letters in the brackets
denote that the values are significantly (P < 0.05) different by Duncan’s multiple-range
test).
The authors acknowledges financial support from the Scien-
tific and Technological Research Council of Turkey (TUBITAK
Project code: 105O381), Scientific Research Projects Coordination
Unit of the Akdeniz University and Dr. Said Nadeem for
proofreading.
38 H. Şahin-Nadeem et al. / LWT - Food Science and Technology 52 (2013) 31e38
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