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Applicability of convection drying process for production of instant tea
powder from Condonopsis javanica root extract
Phu Thuong Nhan Nguyen
a,b,
⇑
, Chi Khang Van
a,b
, Nguyen Anh Thu Do
a,b
, Thi Cam Tu Tran
c
,
Thi Kim Thuy Dang
c
, Thi My Thoa Pham
c
, Bach Long Tran
d
, Nu Thuy An Ton
a,b
a
Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Viet Nam
b
Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, 70000 Ho Chi Minh City, Viet Nam
c
Faculty of Chemical Engineering and Food Technology, Nong Lam University, Thu Duc District, Ho Chi Minh City 70000, Viet Nam
d
College of Agriculture, Can Tho University, Can Tho City 94000, Viet Nam
article info
Article history:
Available online 10 January 2022
Keywords:
Condonopsis javanica extract
Convection drying
Instant tea
abstract
The present research was conducted to apply Condonopsis javanica root extract for the production process
of instant tea by using the convection drying technology. The characters of the obtained-powder were
affected by some factors including maltodextrin concentrations of 30%, 40%, 50% and 60% (w/w), extract
concentrations of 5%, 10%, 15% and 20% (w/w), drying time of 15 h, 20 h and 25 h and drying tempera-
tures of 60 °C, 70 °C and 80 °C. The appropriate results showed that the parameters were 40% maltodex-
trin, 10% extract and drying conditions at 70 °C for 15 h. As a result, the physiochemical properties of
instant tea products were analyzed for moisture content (%), total phenolic content (mg GAE/g of the
sample), and solubility (%) which have achieved values of 2.463, 0.537 and 97.12, respectively. The final
product was good with a score 15.32 of a maximum 20 points according to TCVN 3215-79. The produc-
tion of Condonopsis javanica instant tea by using the convection drying method/technology could give a
healthy product and bring a high potential application in the beverage industry in the future.
Copyright Ó2022 Elsevier Ltd. All rights reserved.
Selection and peer-review under responsibility of the scientific committee of the First International Con-
ference on Advances in Mechanical Engineering and Material Science.
1. Introduction
Codonopsis javanica, in the Campanulaceae family, is also called
names as ‘‘Dang sam” in Vietnamese and ‘‘Dangshen” in Chinese
[1], which is a valuable medicinal plant and be cultivated in Asian
countries such as Laos, India, China and Myanmar [2]. In Vietnam,
it mainly grows on the grassy hill slopes, highland and mountain-
ous areas [3,4] at altitudes above 800 m from sea level [5]. The fruit
and root of Codonopsis javanica could use edible, and the leaves can
be used to make soup, fried food, etc [5]. Due to containing various
biological compounds, Codonopsis javanica has many medicinal
properties. The previous studies on the root of this plant indicated
that it contained components such as polysaccharides, poly-
acetylenes, phenolic glycosides, alkaloids, triterpenoids, etc [6–9].
With Codonopsis javanica and its bioactive constituents were
shown to have pharmacological effects, for example, antioxidant
[10], antifatigue [11], antimicrobial, antitumor and improving for
cell immunity [12]. In addition, Chen et al. (2013) found that
extracts of C. javanica root could attenuate fructose-induced hyper-
insulinemia and associated oxidative stress [13].
In Vietnam, the previous researches mainly investigated aspects
such as the extraction, bioactive compounds, pharmacological
functions while the products from Codonopsis javanica extract have
been limited. For example, Tri Nhut Pham et al. (2021) evaluated
the effectiveness and quality of products of the process of extract-
ing Codonopsis javanica extract at pilot scale. The results showed
that at extraction conditions of 60 °C and 2 h, the obtained extract
reached total polyphenol content, total flavonoid content, the scav-
enging activity by DPPH (2,2-Diphenyl-1-picrylhydrazyl) and ABTS
(2,2
0
-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) values of
3.782 mgGAE/gDW, 3.733 mgQE/gDW, 1.987 mgAAE/gDW and
4.344 mgAAE/gDW, correspondingly [14]. Nguyen Phu Thuong
Nhan et al. (2020) applied Condonopsis javanica L.root extract
to create instant tea by using the spray drying method. The
author indicated that the optimum drying conditions were the
https://doi.org/10.1016/j.matpr.2021.12.316
2214-7853/Copyright Ó2022 Elsevier Ltd. All rights reserved.
Selection and peer-review under responsibility of the scientific committee of the First International Conference on Advances in Mechanical Engineering and Material Science.
⇑
Corresponding author at: Institute of Environmental Technology and Sustain-
able Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Viet
Nam.
E-mail address: nptnhan@ntt.edu.vn (P.T.N. Nguyen).
Materials Today: Proceedings 56 (2022) 1461–1467
Contents lists available at ScienceDirect
Materials Today: Proceedings
journal homepage: www.elsevier.com/locate/matpr
concentration of maltodextrin as 30% (w/w), the drying tempera-
ture of 140 °C and the feed rate as 300 ml/h. At these conditions,
the drying yield, the total saponin content and the ABTS scavenging
activity of the product were 78.35%, 0.29% (w/w), 59.48 mgAA/g,
respectively [15]. In this study, the method used is convection dry-
ing technology. The advantage of this drying method compared to
spray drying is the low drying temperature will limit the decompo-
sition of biological compounds. The powder retains the original
color of the extract and is not changed after the drying process.
Powder is easier to dissolve in water than spray drying products.
The device is relatively simple, easy to implement. The disadvan-
tage of convection drying method is the long drying time. Product
particle size is larger than spray drying. Besides, the higher carrier
concentration will make it difficult to prepare the initial solution
and spread the solution on the mold.
Because of the pharmacological properties of Codonopsis javan-
ica, it is not only used for the food but also is widely used for the
medicine. This study was carried out to find a suitable formulation
for instant tea product from Codonopsis javanica root extract via
convection drying technology. The final products are determined
physiochemical including moisture content, total phenolic content,
solubility and sensory evaluation.
2. Experimental section
2.1. Materials
The raw materials are the tuberous root of the C. javanica col-
lected during the winter season at the age of 2 years in Kontum
province, Vietnam. The roots were cut into smaller pieces and
dried in the convection oven at 70 °C for 8 h until the moisture con-
tent achieve was 8.17%. Then grinding down by using a crushing
machine and sifted through an eye sieve grid (h= 0.5 mm) to obtain
a sample of uniform size. The dried powder was added into ethanol
solvent 60% (w/v) with of ratio 0.025 g/ml and extracted at temper-
ature 60 °C for time 60 min. The obtained extract was concentrated
into using a rotary evaporator to afford moisture content as 50.7%.
After several times, extract was obtained and preserved in a dark
glass bottle.
Chemicals: Maltodextrin with a DE value of 12 (China) and dis-
tilled water were used in the study is single-distilled water.
2.2. Production of instant tea by using convection drying
First, the carrier (maltodextrin) is dissolved with distilled water
at the appropriate concentration and kept at 25 °C in 8 h. The above
solution is mixed with the extract. The above solution is mixed
with the extract at suitable ratio. Then, the mixture spread out into
an aluminum tray (29 32 cm) which is enveloped with baking
paper and the thickness of the layer is about 1 mm. Afterward,
the tray is into a convection oven which has been set up at a con-
sistent temperature and time. After 15 h, the product was sepa-
rated from the mold and ground up into a fine powder. Finally,
the powder is packed in specialized plastic bags, removed from
the air, and stored at room temperature.
2.3. Determination of moisture content
Moisture is an important factor in food quality, preservation,
and resistance to deterioration. The moisture content of the pro-
duct was determined using a halogen rapid moisture analyzer
(MB90, Ohaus, USA). The samples were dried at a temperature
105 °C of the device until constant weight was achieved [16].
2.4. Determination of total phenolic content
The total polyphenol content was conducted according to the
method of Zivic et al. (2019) with some changes. First, the sample
was diluted to the appropriate concentration. Then, 0.5 ml of the
diluted sample solution was sucked into a test tube, mixed with
2.5 ml Folin-Ciocalteu (10% v/v) reagent and homogenized by using
a Vortex apparatus. After 5 min, 2 ml of Na
2
CO
3
(7.5% w/v) solution
was added to the solution. This mixture was shaken before being
incubated at room temperature in the dark for 1 h. Afterward,
the absorbance of the mixture was read at 765 nm by a UV–Vis
spectrophotometer. Gallic acid was used as a reference standard
material in this method. The total phenolic content was deter-
mined as milligrams of gallic acid equivalent per gram of dry
weight (mg GAE/g DW of the sample).
2.5. Determination of solubility (WSI)
The water solubility index (WSI) and the water absorption
index (WAI) of powder was determined using the method
described by Maruf Ahmed et al. (2010) with some modifications.
2.5 g powder was dissolved in 30 ml of distilled water for 1 min
and incubated in a water bath at 30 °C for 30 min, afterward cen-
trifuged at 5000 rpm for 10 min. After centrifugation, the super-
natant was placed in a Petri dish and dried at 105 °C until the
weight remained constant. Solubility is calculated using the fol-
lowing formula 1 [17]:
WAI %ðÞ¼
dry sediment weight
dry sample weight 100 ð1Þ
2.6. Sensory evaluation
The research of consumer preferences was educated by 30 peo-
ple on a scale of 0 to 5 (5 like very much, 4 like moderately,
3like slightly, 2 neither like nor dislike, 1 dislike moderately
and 0 dislike very much).
The final product was evaluated by TCVN 3215–79, including a
sensory appraise of 30 people. The product was appraised on the
criteria of color, aroma, taste and state. The scale from 0 to 5 with
0 = very low, poor and 5 = very high, good is used to determine the
level of disability of each sensory indicator.
The average score of a sensory indicator is the average of the
evaluation results for that criterion by a committee. The important
factor shows the importance of each sensory criterion. The
weighted scores are defined that the average score of each param-
eter multiply important factor. The last sensory score is the total
weighted score of all the sensory indicators.
2.7. Statistical analysis
Microsoft Excel 2010 was used to calculate the mean and stan-
dard deviation (SD) values. The design for all experiments was a
Completely Randomized Design (CRD). The Statgraphics Centurion
XV software (Statgraphics Technologies, Inc., USA) was used for
one-way ANOVA (analysis of variance) and the least significant dif-
ference (LSD) in the statistical analysis with p-values less than
0.05.
3. Results and discussion
3.1. Effect of carrier material concentrations
Table 1 describes the appearance and moisture content of the
powder product at different carrier concentrations. Fig. 1 shows
Phu Thuong Nhan Nguyen, Chi Khang Van, Nguyen Anh Thu Do et al. Materials Today: Proceedings 56 (2022) 1461–1467
1462
the effect of carrier concentration to polyphenol content stored in
the product. At the different concentrations, the obtained powder
has a uniform size and low moisture content (<5%). The results of
ANOVA analysis showed a significant effect of carrier concentra-
tion on polyphenol content (p < 0.05). Furthermore, LSD multiple
range test pointed out that meaning differences in polyphenol con-
tent at the concentration as 40% and 50% (w/w) compared to the
rest concentrations are 30%, 60% (w/w). The polyphenol content
reached the highest value (0.620 mgGAE/g DW) at concentration
of 60% (w/w). In general, when increasing the concentration of car-
rier, the content of polyphenol in the product has increased. This
can be explained by the action of the surfactant carbohydrate
molecules in the carrier which can create binding with bioactive
compounds at the core of products such as polyphenol [18]. How-
ever, when using the concentration of 60%, the initial solution has a
high viscosity leads to hampering water evaporation which leads
to drying time longer. In addition, the results of sensory evaluation
(Fig. 2) showed that when using maltodextrin concentration of
40%, the powder attained the highest sensory score of 4.1/5 points.
Therefore, a carrier concentration of 40% is used for instant tea
drying.
3.2. Effect of concentration of Codonopsis javannica root extract
Table 2 present the observable, and moisture content of the
instant tea products. Fig. 3 showed these different concentrations
of C. javanica extract related to polyphenol content. In general,
with a high concentration of extract, the moisture content
increases and shape up a smooth texture in the product. The signif-
icant effect of concentration extract on polyphenol content was
significantly different (p < 0.05). Testing of even more LSD ranges
indicate that polyphenol content at the concentration of 5% is dif-
ferent from remaining concentrations (p < 0.05). The concentration
of extract increased from 5% to 20%, polyphenol content increased
from 0.521 to 0.628 (mgGAE/g DW). Nevertheless, increasing the
concentration to 15% and 20%, the content of stored polyphenol
in the product increased insignificantly toward the concentration
of 10%. This can be explained by the number of bonds that the car-
rier forms during convection drying which is suitable for keeping a
large number of polyphenol in the product [19]. Besides, according
to the sensory evaluation results (Fig. 4), the concentration of
extract 10% is achieved the highest sensory score (4.6 of total 5).
Therefore, the extract concentration of 10% was selected for the
next experiments.
3.3. Effect of drying time
Table 3 describes the appearance and the moisture content of
the products at different drying time. Fig. 5 showed the effect of
drying time on polyphenol content. The data in Table 3 presented
Fig. 2. Effect of the C. javanica extract concentrations on the sensory score of
product.
Table 1
The appearance and moisture content of instant tea at different maltodextrin
concentrations.
No. Concentration (%) Appearance Moisture (%)
1 30% 1.82
2 40% 2.91
3 50% 1.98
4 60% 1.78
Fig. 1. Effect of the maltodextrin concentrations on the polyphenol content of
product.
Phu Thuong Nhan Nguyen, Chi Khang Van, Nguyen Anh Thu Do et al. Materials Today: Proceedings 56 (2022) 1461–1467
1463
that the powder dried at a different time has less than 5% moisture
content. The obtained powder was a light yellow appearance with
relatively uniform in sharp. The results showed that when the dry-
ing time increases, polyphenols content in the product decreased.
ANOVA analysis results showed a significant effect of drying time
on polyphenol content in powder with 95% confidence (p < 0.05).
The highest polyphenol content at the drying time of 15 h was
1.569 mgGAE/g DW. Besides, LSD multiple range test indicated that
the drying time of 15 h did not differ significantly from 20 h
(p < 0.05). Therefore, in terms of economic efficiency, 15 h drying
time is the best choice. The longer drying time could cause the fall
the decrease in polyphenol content. This can be explained by the
longer the drying time, the greater the degree of decomposition
of polyphenol compounds in products, the polyphenol content of
the product will be reduced [20]. Furthermore, the results of sen-
sory evaluation (Fig. 6) showed that products dried at 15 h reached
Table 2
The appearance and moisture content of instant tea at different extract
concentrations.
No. Concentration (%) Appearance Moisture (%)
15% 1.36
2 10% 2.05
3 15% 2.29
4 20% 2.86
Fig. 3. Effect of the C. javanica extract concentrations on the cordycepin content of
product.
Fig. 4. Effect of the C. javanica extract concentrations on the sensory score of
product.
Table 3
The appearance and moisture content of instant tea at different drying time.
No. Drying time (h) Appearance Moisture (%)
115h 3.78
220h 2.82
325h 3.25
Phu Thuong Nhan Nguyen, Chi Khang Van, Nguyen Anh Thu Do et al. Materials Today: Proceedings 56 (2022) 1461–1467
1464
the highest sensory score (3.4). For these reasons, 15 h was the
suitable time for drying.
3.4. Effect of drying temperature
The image of instant tea products and moisture content with
different drying temperature is presented in Table 4. At the differ-
ent drying temperature, the obtained powder has a uniform size
and low moisture content (<5%). The effect of drying temperature
on polyphenol content is displayed in Fig. 7. When drying temper-
ature increased from 60 to 70 ℃, resulted in the decrease of
polyphenol content. One-way ANOVA showed that drying temper-
ature exerted significant effects (p < 0.05) on polyphenol content.
LSD multiple range test the drying temperature of 70 °C was differ-
ent from 60 °C and 80 °C. The highest polyphenol content at 70 °C
was reached 0.693 mgGAE/g DW. Besides, at 80 °C, these values
decreased. Explaining this situation, Jader Alean et al. (2016) indi-
cated that the kinetics of polyphenol decomposition process
increased rapidly when the drying temperature exceeded 60 °C
[21]. Besides, according to the results of sensory evaluation
(Fig. 8), the 70 ℃drying temperature was the highest sensory score
(3.3). Therefore, 70 ℃is the right drying temperature for instant
tea.
3.5. The properties of instant tea product
3.5.1. The physical-chemical properties of instant tea product
The physical-chemical properties of instant tea products were
presented in Table 5. The results indicated that the powder had
high solubility (97.120%), which could dissolve in hot water
Fig. 5. Effect of the drying time on the polyphenol content of product.
Fig. 6. Effect of the drying time on the sensory score of product.
Table 4
The appearance and moisture content of instant tea at different drying temperature.
No. Drying temperature
(°C)
Appearance Moisture
(%)
160°C3.09
270°C3.06
380°C1.34
Fig. 7. Effect of the C. javanica extract concentrations on the cordycepin content of
product.
Phu Thuong Nhan Nguyen, Chi Khang Van, Nguyen Anh Thu Do et al. Materials Today: Proceedings 56 (2022) 1461–1467
1465
rapidly. The moisture content of 2.463% is lower than the maxi-
mum requirement of 6% according to TCVN 9739:2013. The final
product contained total phenolic content of 0.537 mg GAE/g DW.
This value is relatively similar to previous studies by Nguyen Phuoc
Minh (2020) [22], in which the author presented the total phenol
content achieved about 0.519 mg GAE/g in Roselle powder (Hibis-
cus sabdariffa) at optimal drying conditions.
3.5.2. The result of sensory evaluation of instant tea product
Table 6 shows the sensory score of instant tea products from
Condonopsis javanica root extract. The product is light yellow in
color, fine and uniform structure. The particle size is small; there-
fore; it becomes more soluble in water. The smell and taste are
good and characteristic of extract. At optimum drying conditions,
the total weighted score of the final product was 15.32 (max 20).
Following by TCVN 3215-79, the product is in good.
3.6. Evaluation of product properties according to Vietnam standards
(TCVN)
Heavy metals content and microbiological quality of the pro-
duct were tested at New Century Corp with criteria according to
TCVN (Table 7). According to the Table 7, arsenic was not detected
in the sample, while lead and cadmium were detected but the
results were all below the acceptance limit. Total aerobic microor-
ganisms and total yeast spores, molds were not detected. Besides,
the microorganisms, such as Coliforms, E. coli, S. aureus and Sal-
monella were also not detected in the powder. Furthermore, the
total ash of 0.29% was lower than the maximum limit of 8% and
ash insoluble in hydrochloric acid was not detected.
4. Conclusion
In this study, the parameters are suitable for the production of
instant tea from Codonopsis javanica root extract at laboratory scale
as follows: carrier as maltodextrin with the concentration of car-
rier materials at 30% (w/w), concentration of Codonopsis javanica
root extract 10% (w/w), drying time at 15 h, drying temperature at
70 °C. The product obtained was light yellow, not clumped, dis-
jointed, had a characteristic smell of Codonopsis javanica, a low
moisture value is 2.46%, solubility reached 97.12%, polyphenol con-
tent of product is 0.537 mgGAE/g dry matter. These results showed
that the many benefits of using instant tea products from Codonopsis
javanica extract and the potential for commercialization of the pro-
duct, contributing to improving the use value as well as the applica-
bility of Codonopsis javanica in the food and beverage industry.
Fig. 8. Effect of the drying temperature on the sensory score of product.
Table 5
The physical-chemical properties of instant tea product.
No. Parameters Value
1 Moisture content (%) 2.463 ± 0.411
2 Solubility (%) 97.120 ± 0.553
3 Total phenolic content (mg GAE/g DW) 0.537 ± 0.014
Table 6
Sensory score of instant tea product.
No. Criteria Total Average score without the important factor The important factor Weighted score
1 Color 36 3.6 0.8 2.88
2 Appearance 40 4.0 0.8 3.2
3 Smell 38 3.8 1.2 4.56
4 Taste 39 3.9 1.2 4.68
Total 15.32
Table 7
Quality criteria of instant tea according to TCVN.
No. Evaluation criteria Analytical method Results Units
1 Total aerobic microorganisms TCVN 4884–1:2015 <10 CFU/g
2Escherichia coli TCVN 7924–2:2008 <10 CFU/g
3Coliforms TCVN 6848 : 2007 <10 CFU/g
4 Total yeast spores, mold TCVN 8275–2:2010 <10 CFU/g
5Salmonella TCVN 10780 – 1 : 2017 Not detected in 25 g
6 Lead (Pb) AOAC 999.11 <0.06 mg/kg
7 Cadmium (Cd) AOAC 999.11 <0.005 mg/kg
8 Arsenic (As) AOAC 986.15 Not detected (LOD = 0.05) mg/kg
9Staphylococcus aureus TCVN 4830 – 1 : 2015 <10 CFU/g
10 Total ash content TCVN 5611 : 2007 0.29 %
11 Ash insoluble in hydrochloric acid TCVN 5612 : 2007 Not detected (LOD = 0.05) %
Phu Thuong Nhan Nguyen, Chi Khang Van, Nguyen Anh Thu Do et al. Materials Today: Proceedings 56 (2022) 1461–1467
1466
CRediT authorship contribution statement
Phu Thuong Nhan Nguyen: Conceptualization, Data curation,
Writing original draft, Writing review & editing. Chi Khang
Van: Investigation, Data curation, Software. Nguyen Anh Thu
Do: Methodology, Data curation. Thi Cam Tu Tran: Investigation,
Formal analysis. Thi Kim Thuy Dang: Investigation, Methodology.
Thi My Thoa Pham: Investigation, Validation. Bach Long Tran:
Supervision, Writing-review & editing. Nu Thuy An Ton: Metho-
dology, Data curation.
Declaration of Competing Interest
The authors declare that they have no known competing finan-
cial interests or personal relationships that could have appeared
to influence the work reported in this paper.
Acknowledgements
This research was financially supported by Kon Tum Depart-
ment of Science and Technology, Kon Tum Province, Vietnam;
and Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam.
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