Journal of the Saudi Society of Agricultural Sciences 20 (2021) 270–279

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Journal of the Saudi Society of Agricultural Sciences

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Foam-mat drying in the encapsulation of red sorghum extract: Effects of

xanthan gum addition on foam properties and drying kinetics
Devi Yuni Susanti a,b, Wahyudi Budi Sediawan a,⇑, Mohammad Fahrurrozi a, Muslikhin Hidayat a
a
Department of Chemical Engineering, Faculty of Engineering, Universitas Gadjah Mada, Jl. Grafika No. 2, Yogyakarta 55281, Indonesia
b
Department of Agricultural & Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia

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

Article history: Red Sorghum Extract (RSE) rich in proanthocyanidins (PA) was encapsulated in Arabic gum (AG), whey
Received 1 December 2020 protein isolate (WPI), and xanthan gum (XG) to maintain its bioactive stability and dried by foam-mat
Revised 9 February 2021 drying. Xanthan gum was added as a stabilizer to maintain the stability of porous foam to accelerate
Accepted 25 February 2021
the foam-mat drying (FD) in the encapsulation. This research investigated the effect of XG addition on
Available online 10 March 2021
the stability or quality of foam, its correlation on the parameter values of the empirical kinetics, and
the mass transfer of FD. The research described that the air fraction, foam expansion, and foam overrun
Keywords:
increased while the density decreased as a function of the whipping time in each XG addition. The XG
Drying
Foaming
addition increased the foam stability by WPI-XG interaction that inhibited their protein interactions.
Xanthan gum The quality-stability of foam affected the parameters of some empirical drying models and the moisture
Encapsulation mass-transfer approach in two drying periods. The optimum foam structure was resulted by the XG addi-
Model tion of 0.5% on the RSE with 10% of WPI, 20% of AG at 15 min of whipping that resulted in 0.0016 /s of
Mass transfer drying rate, and 1.617
108 m2/s of the effective diffusivity. The empirical models and the mass transfer
model approach showed high accuracy in predicting the FD. The drying was capable to retain 96.01%
proanthocyanidins of the initial RSE, resulted in a powder containing 9.227 mgPA/mgpowder with a yield
of 16.24% (wet basis) and 99.96% (drybasis). It presented the excellent performance of FD in encapsulat-
ing RSE.
Ó 2021 The Authors. Production and hosting by Elsevier B.V. on behalf of King Saud University. This is an
open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

1. Introduction encapsulation. Therefore, the drying method in encapsulation is

Encapsulation was recognized to be an alternative method to
maintain the bioactivity and the quality of functional compounds
that are essential and valuable to be used as an additive material
in food, beverage, cosmetics, and medicine (Ravichandran et al.,
2014; Kuck and Noreña, 2016). The extract containing the func-
tional compound is wrapped in the appropriate materials as an
encapsulant and converted into powder to improve its stability
and availability during storage (Lestari et al., 2020). However, a
series of processes are required to be explored in defining the most
effective-suitable encapsulation procedure for commercial-scale
⇑ Corresponding author.
E-mail address: wbsediawan@ugm.ac.id (W.B. Sediawan).
Peer review under responsibility of King Saud University.
Production and hosting by Elsevier
should be considered crucial as the critical control point in the pro-
duction of bioactive powder (Munin and Edwards-Lévy, 2011;
Benseddik et al., 2019).
Red sorghum extract (RSE) or other phenolic compounds that
contained beneficial function for antioxidant, antibacterial, anti-
viruses, and anti-inflammatory had been encapsulated using the
freeze-drying or spray drying method (Ballesteros et al., 2017;
García-Gurrola et al., 2019; Links et al., 2016). To encounter the
need for RSE powder for food preservation and health care, foam-
mat drying (FD) is proposed to be developed as a new economical
drying method in encapsulation for the RSE powder production.
The FD is cheaper, faster, and simpler than conventional drying
(Azizpour et al., 2016; Hardy and Jideani, 2017). The aqueous RSE
extract is encapsulated and whipped into foam by a foaming agent
before being dried (Sangamithra et al., 2015). This method enlarges
the surface area of mass transfer during drying and thus acceler-
ates the drying. The quality of foam microstructure is the main
factor that is constructed to facilitate the acceleration of water
removal during the FD to allow faster drying at a lower tempera-
ture. Therefore, this method is suitable for keeping bioactive

https://doi.org/10.1016/j.jssas.2021.02.007
1658-077X/Ó 2021 The Authors. Production and hosting by Elsevier B.V. on behalf of King Saud University.
This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Devi Yuni Susanti, Wahyudi Budi Sediawan, M. Fahrurrozi et al.
compounds sensitive to a high-temperature process from loss or
destruction (Raja et al., 2019). Furthermore, it resulted in a better
quality (aroma, flavor, and color) of products than the higher-
temperature drying (Djaeni et al., 2013).
The FD procedure had been widely explored in previous
research for other applications (Azizpour et al., 2013; Hardy and
Jideani, 2017; Sangamithra et al., 2015; Azizpour et al., 2014;
Azizpour et al., 2016; Mounir, 2017). Its performance in accelerat-
ing the drying is highly dependent on the quality of foam
microstructure to support the drying. The quality is described by
several foam properties, including foam density (FDi ), foam expan-
sion (FEÞ, foam overrun (FOÞ, air fraction (AFÞ, and foam stability
(FSÞ. The stability of the foam properties should be maintained dur-
ing the FD (Franco et al., 2016). The physical properties of foam
microstructure that influence the drying performance depend on
its encapsulant composition and whipping process. The encapsu-
lant that affects the foam microstructure consists of a foaming
agent, and foam stabilizer. However, besides the foam structure,
the drying method, drying time, and drying temperature also
affected the quality of the final powder (Sangamithra et al., 2015).
This research proposed a new encapsulant composition to cre-
ate a stable quality of foam for accelerating the foam-mat drying
in the RSE encapsulation. The xanthan gum (XG) was used as a sta-
bilizer to retain the foam structure that was formed by whey pro-
tein isolate (WPI) as the foaming agent and Arabic gum (AG) as the
cell wall.
Whey protein isolate is a globular protein, usually consists of a-
lactalbumin and b-lactoglobulin which has surface activity
(Rahayu et al., 2015). The function of WPI as an emulsifier, flavor
enhancer, and freeze-thaw stabilizer is affected by its structure,
its net charge, its ionic strength, its properties of interfacial film
formed, and the pH (Sun, Gunasekaran and Richards, 2007). The
capability of WPI to build the foam depends on the
intermolecular-bonds, cohesiveness, and elasticity in the three-
dimensional structure of the WPI molecule (Mott, Hettiarachchy
and Qi, 1999; Sangamithra et al., 2015). The capability also corre-
lates with the hydrophobicity and the potential conformational-
rearrangement to create an elastic film (Mounir, 2017). The solu-
bility of WPI is reduced by the XG addition.
Xanthan gum is an anionic polysaccharide having a cellulose
backbone with a trisaccharide side-chain was produced from Xan-
thomonas camprestis. Its low viscosity in the high shear causes the
xanthan gum is easy to pour and mix (Sun et al., 2007). It played a
role as a surfactant that is linked to air and water interface as a vis-
coelastic film to avoid mechanical or thermal damages
(Sangamithra et al., 2015). The act of XG as a stabilizer in the
encapsulant formula also had been reported in improving the foam
stability of soy protein isolate. It also can be used as a thickener,
stabilizer, foam enhancer. Although it has a high solubility for sup-
porting overrun, WPI also needs XG addition to stabilize its capac-
ity because WPI protein is also susceptible to temperature (Mott
et al., 1999). Previous studies reported that the addition of polysac-
charides can increase the stability of emulsions from recoalescence
through their electrostatic or hydrophobic-hydrophobic interac-
tions. The complexes of protein and polysaccharide also had been
reported to encapsulate the bioactive compound (Ghosh and
Bandyopadhyay, 2012). It also can be used to prevent protein-
protein interaction by coating them (Chen et al., 2014).
The XG addition to the WPI above 0.1% was reported for its
capability to increase viscosity, reduce overrun, and increase foam
stability. The FO was optimal at 5% of WPI and 0.05% of XG, while
the FS was optimal at 0.2% of XG. The XG–WPI interaction was able
to create a stable foam for 120 min after heating at 85 °C for 5 min
(Mott et al., 1999).
The percentage of XG in the encapsulant formula that is suffi-
cient to support WPI in building a stable-porous foam to accelerate
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Journal of the Saudi Society of Agricultural Sciences 20 (2021) 270–279
the drying in the encapsulation of RSE becomes the main object to
be determined. The investigation considers and optimizes the pro-
file of foam properties affected by XG addition during whipping.
The composition is required to be a reference in preparing a
stable-porous foam to accelerate the drying.
This research was focused on the effect of XG addition on the
foam quality-stability and the drying acceleration. The quantitative
prediction of foam’s moisture content was also explored by apply-
ing some empirical models in drying kinetics. The quantitative
evaluation was explored to prove the correlation between the foam
properties affected by XG addition to the parameters of each dry-
ing model. The empirical models are applied to evaluate the phe-
nomenon on the decrease of the moisture ratio (MR) and to
predict the MR profile during drying. As reported in some papers,
several models of thin-layer drying have also been compared to
select the most appropriate model to illustrate phenomena in each
case that is expressed from the value of root-square-mean-error
(RSME), chi-square-test (v2), and coefficient of correlation (R2)
(Azeez et al., 2019).
Besides the empirical model approaches, the effect of XG addi-
tion on the drying performance was also quantitatively evaluated
by the mass transfer model approach of moisture migration during
the FD. The parameters in the mass transfer approach consisted of
the drying rate (Rc) for the constant drying rate period and the
effective diffusivities (Def) for the falling drying rate period. The
parameters in each percentage of XG were explored to confirm
the effect of foam structure affected by XG in accelerating the
moisture migration during the drying.
The research focused on investigating and optimizing the effect
of XG addition on the profile of foam properties during whipping,
its parameter values in some empirical drying models, and its
parameter values in the mass transfer model approach during dry-
ing. The profile of foam properties in whipping, the parameter val-
ues in some empirical models, the value of Rc and Defwere
evaluated in each XG addition. This information is required to
determine the sufficient XG addition to create the best quality-
stability of foam to accelerate FD in the encapsulation RSE. The
novelty of this research is presented on the application of FD in
encapsulation RSE, the optimum encapsulant formula based on
the profile of foam properties, the parameters values of some
empirical drying models, and the mass transfer approach.
2. Materials and procedures
2.1. Materials
The encapsulant material consisted of WPI 100% (USA); XG and
AG from Merck; and aquadest. The aqueous extract was produced
from the extraction from red sorghum grain variety Suritan 3 from
Wonogiri, East Java, Indonesia.
2.2. Whipping procedure
The encapsulant material (AG, XG, and WPI) were prepared in
each composition using SHIMADZU ATX224 Analytical Balance.
The percentages of AG and WPI were set to be 20% and 10% in
RSE, respectively. Then, XG was added to the mixture in three vari-
ations of concentration (0.125%; 0.25%; and 0.5%). The whipping
was carried out at an agitation speed of 1200 rpm. The physical
properties of foam consisted of theFDi , the FE, the FO, and the AF
were measured every 5 min. The stability of foam was also deter-
mined by evaluating the volume of liquid (ml) drained from the
foam filled in the Buchner filter for 1 h at ambient temperature
(Asokapandian et al., 2016). The measurements of physical proper-
ties were conducted using some apparatus consisted of Digital
Devi Yuni Susanti, Wahyudi Budi Sediawan, M. Fahrurrozi et al. Journal of the Saudi Society of Agricultural Sciences 20 (2021) 270–279

Calliper LCD, Buchner gunnel glass, and volume measuring glass There were 4 responses include FE (Y1), FDi (Y2), FO (Y3) dan AF
from DURAN. (Y4), shown in Table 2.

2.3. Measurement of foam properties 2.5. The drying procedure

The foam density (g/cm3) was calculated using Eq. (1), while the A cabinet dryer was prepared at a temperature of 40 oC and air
foam expansion was calculated using Eq. (2) (Santoso et al., 2016; velocity of 1.2 m/s. Each foam with XG addition of 0.125%, 0.25%,
Khamjae and Rojanakorn, 2018). Mf is the foam mass (g); Vf is the and 0.5% was spread in a flat plate in the thickness of 1 cm, the
final volume of foam (cm3); Vo is the initial volume of liquid (cm3) diameter of 15 cm, and then was dried in the dryer. The sample
(Mounir, 2017). weight was investigated using Analytical Balance SHIMADZU
ATX224 in the 15 min intervals until 90 min of drying. After the
Mf final drying investigation, each sample was dried at 105 °C for
FDi ¼ ð1Þ
Vf 3 h to reach the absolute dry condition used to calculate the dry
basis moisture content (MC) (Alara et al., 2019).
Vf  Vo
FE ¼ ð2Þ 2.6. Determination parameter values of the empirical drying model
Vo
The air fraction illustrated the air trapped in the foam. The The moisture ratio (MR) was calculated using Eq. (6) from the
determination of air fraction was described as the given volume data of foam moisture content (dry basis) that was collected in
for air inthe foam (Deleurence et al., 2018) by Eq. (3) where triplicate. The Mo isthe initial MC, the M t isthe MC at t time of dry-
theqft = the density (g/cm3) of foam at t time of whipping and ing, and the M e was the equilibrium MC (Azeez et al., 2019; Khwaja
theqf0 = the initial density (g/cm3). et al., 2020).
qft Mt  Me
AF ¼ 1  ð3Þ MR ¼ ð6Þ
qf 0 Mo  Me
The foam overrun was calculated using Eq. (4), in which qf is the The profile of MR ratio in each composition was analyzed using
foam density (g/cm3) and q0 is the initial density of material (g/ some empirical models of thin-layer drying including Henderson-
cm3) (Dehghannya et al., 2019). Pabis (HP) in Eq. (7), Two-Term-Exponential (TTE) in Eq. (8), and

 Approximation-of-Diffusion (AD) in Eq. (9) as shown in Table 3
qf
1
 q1 (Simha et al., 2016; Alara et al., 2019; Khwaja et al., 2020).
FO ¼ ð4Þ
0
1
qo
2.7. Determination parameter values of mass transfer approach in
The foam stability was calculated by Eq. (5) where Dmft = the dif- foam-mat drying
ference of the foam before and after the 60 min Buchner filter
treatment; mf0 = the initial volume before the Buchner filter treat- As reported in the previous paper, the mass transfer approach
ment (Azizpour et al., 2013, 2016; Sangamithra et al., 2015). exhibited by two periods of drying, consisted of a constant-
drying rate-period of first-order-kinetics of drying and falling-
Dmft drying rate-period (Yılmaz et al., 2017). The decrease of MC in
FS ¼ ð5Þ
mf 0 the constantdrying rate-period in this paper was expressed by
the constant value of drying rate (Rc) in Eq. (10).

2.4. Optimization on the foam properties dðMCÞ

Rc ¼ ð10Þ
dt
Each foam property during 15 min of whipping was visually During the falling-drying rate-period of foam-mat drying, Fick’s
compared in three various XG addition. The optimum whipping second law was applied to describe the mass transfer mechanism
time and XG addition for reaching the best foam properties were inside a slab (Yılmaz et al., 2017). As reported in some papers,
determined using Response Surface Methodology (RSM) as a statis- the decrease of MR value during the drying was quantitively
tical method that was widely applied for analizing the correlation described in Eq. (11) (Alara et al., 2019).
of some independent variables to dependent variables h i
8 X
1 ð2nþ1Þ2 :p2 :Deff :t
(Sangamithra et al., 2015; Franco et al., 2016; Mounir, 2017). In 1
MR ¼ :e 4L2
ð11Þ
this research, RSM had been applied to optimize the influence of p2 n¼0 ð2n þ 1Þ2
2 factors in the whipping process (whipping time and XG addition)
to 4 responses (FE, FDi , FO, and AF) in 3 levels and 9 treatments In Eq. (11), n = 1, 2, 3,. . .; Def = the effective moisture diffusivity
using Minitab 18. The experimental design, the boundary level is (m2/s), and L = foam thickness (m) (Salahi et al, 2015; Khamjae and
written in Table 1. Rojanakorn, 2018; Khwaja et al., 2020). The Rc value was deter-
The independent variables comprising the whipping time mined based on the experimental data during the constant rate
(Time) as X1 and the xanthan gum addition (XG) as X2 in Table 1 period, while the Def value was determined using the experimental
were correlated with each dependent variable as the response. data during the falling rate period and Eq. (11).

Table 1
Experimental range and level of independent variable.

Independent variables Units Range and levels

1 0 1
whipping time (X1) minute 5 10 15
xanthan gum addition (X2) % 0.125 0.25 0.5

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Devi Yuni Susanti, Wahyudi Budi Sediawan, M. Fahrurrozi et al. Journal of the Saudi Society of Agricultural Sciences 20 (2021) 270–279

Table 2
Experimental data for optimization using RSM.

Independent variables Dependent variables

No X1 X2 Y1 Y2 Y3 Y4
1 5 0.125 2.067 0.278 2.067 0.674
2 5 0.25 1.083 0.411 1.083 0.520
3 5 0.5 2.353 0.241 2.629 0.724
4 10 0.125 2.341 0.255 2.341 0.701
5 10 0.25 1.833 0.302 1.833 0.647
6 10 0.5 2.588 0.225 2.884 0.743
7 15 0.125 2.773 0.226 2.773 0.735
8 15 0.25 2.000 0.285 2.000 0.667
9 15 0.5 3.000 0.202 3.330 0.769

Table 3
The empirical drying model approaches. 3. Results and discussion
Model Model equation Number
Equation
3.1. The profile of foam microstructure during the whipping

Henderson-Pabis k:t
MR ¼ a:e (7)
RSE extract’s encapsulation was carried using WPI, AG, and XG
Two-term-exponential MR ¼ a:ek:t þ ð1  aÞ:ek:a:t (8)
Approximation-of- k:t k:b:t
as a foaming agent, encapsulant wall, and stabilizer, respectively.
MR ¼ a:e þ ð1  aÞ:e (9)
diffusion According to (Sun et al., 2007), their collaboration is expected to
create good-stable microstructure foam during the drying process.
The foam microstructure was constructed as a function of the
2.8. The fitting quality of the empirical drying models and the mass whipping time by the 1200 rpm of agitation. The blade’s circular
transfer model approach motion inflated the mixed material (extract and encapsulant) and
trapped air inside the encapsulant material. The air or gas was dis-
The accuracies of each empirical drying model applied in this persed in the bubble and surrounded by a plateau border (Hardy
paper and the mass transfer approach in predicting the MR during and Jideani, 2017) formed by the encapsulant material. The active
the drying were compared based on the deviation parameters. The surface of WPI bound the water droplet to form a monolayer. Fur-
deviation parameters consisted of sum-square of error (SSE) in Eq. thermore, the WPI decreased the surface tension between the
(12), root-means-square of error (RSME) in Eq. (13), chi-square (v2 ) liquid-solid phases and created a foam structure. The XG addition
in Eq. (14), and coefficient of determination (R2) (Azeez et al., 2019; as a polysaccharide increased the continuous phase’s viscosity and
Benseddik et al., 2019; Khwaja et al., 2020; Salahi et al., 2015; built the foam structure to hamper component movement. The
Simha et al., 2016). microstructure was entwined from the interaction of the WPI as
protein and XG as a polysaccharide (Muthukumaran et al., 2008).
In addition, the quality foam microstructure was evaluated from
X
n the value of FDi, FE, AF, and FO, as shown in Fig. 1.
SSE ¼ ðMRexp;1  MRpred;i Þ2 ð12Þ The FDi profile in Fig. 1a showed the volume development
i¼1
caused by the entrapped air in the foam system, which also illus-
trated the foamability of the encapsulant system. The decrease of
" #1=2 FDi during whipping represented an increase in the dispersed air
1 Xn in the bubble of encapsulant material (Azizpour et al., 2014;
RMSE ¼ : ðMRexp;1  MRpred;i Þ2 ð13Þ Mounir, 2017). The value was strongly affected by the presence
N i¼1
of WPI and supported by a suitable amount of the XG addition
(Sangamithra et al., 2015). The higher the amount of gas entrapped
Pn in the foam, the lower the FDi value. The FDi decreased rapidly in
i¼1 ðMRexp;1  MRpred;i Þ2 the early part of whipping, followed by a gradual reduction after
v2 ¼ ð14Þ
Nn 5 min and relatively constant after 10 min. The phenomena illus-
trated the time needed by each formula to reach stable foam with
the XG addition of 0.5%, leading to the lowest FDi value.
Following the previous research, the FDi value was used as the
2.9. Determination of the yield and the encapsulation productivity in main reference of foam quality in the whipping process (Azizpour
foam-mat drying et al., 2014). Although caused the dilution of the liquid film trig-
gered the mechanical deformation and the rupture of bubbles
The performance of FD to encapsulate the proanthocyanidin (Lau and Dickinson, 2005), the decrease of FDi conducted the dry-
was evaluated by the yield and the encapsulation productivity ing to be finished faster at a low temperature to prevent the degra-
(EP). The yield was determined on the wet basis and dry basis. dation and damage of the functional compounds. The 0.5% of XG
The EP was determined as the comparison between the amount addition led to the FDi value of 0.202 g/cm3 lower than the stan-
of proanthocyanidin (PA) in the resulted powder (gPA ) to the dard for foam-mat drying, which ranged between 0.3 and 0.6 g/
amount of PA in the RSE used for the initial material (gPA ). The cm3 (Asokapandian et al., 2016) Some papers also reported that
proanthocyanidin content (gPA /mlÞ in the aqueous RSE as initial the XG addition resulted in the FDi of 0.47–0.61 g/cm3 and the drai-
material was determined by the Acid Butanol Assay (ABA) method nage of 0–8 ml (Azizpour et al., 2013; Mounir, 2017).
for liquid extract (Susanti et al., 2020) while the PA in the encapsu- The effect of XG addition on the profile of FE, AF, and FO was
lated RSE (gPA /gpowder ) followed the ABA for the dried product (Shay presented in Fig. 1b, c, and d. During the whipping, the encapsu-
et al., 2017). lant expanded by trapping the air and distributing it into abundant

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Devi Yuni Susanti, Wahyudi Budi Sediawan, M. Fahrurrozi et al. Journal of the Saudi Society of Agricultural Sciences 20 (2021) 270–279

Fig. 1. The profile of FDi (a), FEðbÞ, AFðcÞ; and FOðdÞduring whipping.

bubbles to build a foam structure. The air trapping was triggered

by the circular-turbulence air motion of the high-speed blade rota-
tion. The expansion increased the FE value, while air accumulation
in the foam increased the value of AF and FO, indicated the amount
of dispersed air in the foam (Firebaugh and Daubert, 2005).
The profiles of the FE, AF, and FO presented a similar pattern,
indicated the capability of the hydrocolloid from encapsulant to
create the bubbles without rupture. The properties increased faster
in the early 5 min of whipping and more slowly at the end. After
sufficient time to reach the maximum FE, AF, and FO, the longer Fig. 2. The distribution materials in the foam microstructure.

whipping could cause the rupture of foam microstructure. This

phenomenon was caused by the increase of protein coagulation
cated by the value of FE, AF, and FO. This phenomenon showed suf-
to form insoluble aggregates and decrease the water holding
ficient support from the WPI-XG interaction, the elasticity-
capacity. It also correlated with lamella-thinning (Blasco et al.,
flexibility of film to expand and to avoid the bubbles rupture. In
2011).
this study, the highest values of FE, AF, and XG was achieved in
The lamella-thinning that ruptured the bubble and limited the
the XG addition of 0.5% and 15 min of whipping. It was considered
expansion could be inhibited by the XG addition. The sufficient
as the best composition of encapsulant and whipping time to build
XG addition produced a positive effect that enhanced foam’s capac-
the highest quality foam. The shorter whipping time gave less
ity to reach the maximum FE, AF, and FO, which prevented the
quality of foam. It showed the role of time to allow the interaction
overbeating process, as shown in Fig. 1. The capacity depended
between protein-polysaccharide to build the foam structure
on the viscosity-elasticity of the foam film in accumulating the
(Dabestani and Yeganehzad, 2019).
entrapped air in the system and separating it in each bubble by a
thin layer (lamella) from WPI-XG interaction that constructed a
foam microstructure (Blasco et al., 2011). A sufficient XG was
3.2. The profile of foam stability in various percentage of XG addition
required to build the porous structure in their position and interac-
tions in the foam. Fig. 2 illustrated the foam microstructure con-
The foam stability (FS) of each percentage of XG addition was
structed by the interaction of the XG-WPI and other
determined using Eq. (5). It presented the water holding capacity
encapsulants. The phenomenon convinced the role of XG as a
of the encapsulant to prevent the collapse and drainage of foam
polysaccharide to coat the WPI surface and increase its elasticity
(Asokapandian et al., 2016; O’Chiu and Vardhanabhuti, 2017).
for trapping air into the bubbles (Franco et al., 2015).
Fig. 3 showed a strong correlation between the XG addition and
The amount of XG addition used as a stabilizer applied in this
the FS. The highest FS was 98.99% from 0.5% of XG addition, fol-
research still maintained the development of foam quality indi-
lowed by 95.44% from 0.25%, and 93.79% from 10.25%, respectively.
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Devi Yuni Susanti, Wahyudi Budi Sediawan, M. Fahrurrozi et al.
Fig. 3. The foam stability of encapsulant foam in various percentage of XG addition.
As reported in the previous research, the XG addition showed a
higher effect on the FS than the WPI addition only (Mott et al.,
1999).
The value of XG as anion polysaccharide increased its foam’s
stability by decreasing protein interaction, which harmed its sta-
bility, increased the encapsulant viscosity or the protein flexibility,
and decreased the liquid’s power. The XG also increased the thick-
ness of lamella, which increased its strength and stability as a
microstructure constituent (Muthukumaran et al., 2008). The XG
addition as a stabilizer depended on the needed stability (Mott
et al., 1999).
However, each XG addition carried out in this study gave a high
FS value exceeding 90%, with the highest FS value obtained at 0.5%.
The drainage for 60 min compared to the initial volume was also
relatively small and lower than 5% (Links et al., 2016). The lowest
drainage was achieved at 0.5 of XG addition, which was very small
compared to the drainage of the reference sample (63.8 ± 7.9 ml)
after 30 min (Blasco et al., 2011).
The role of XG to obtain a stable foam structure had been the
expected physical requirement to establish the drying at the higher
rates and facilitate the material replacement after the drying. Its
role was also correlated with the density, the thickness, and the
permeability on the interface between the fluid and foaming agent
(Franco et al., 2015). The XG addition also improved the FS,
decreased the drainage volume, and created the more stable foam
by increasing its film viscosity, protecting its interfacial wall from
breaking (Dawa et al., 2013; Azizpour et al., 2014). The positive
effect of XG addition was as a result of the WPI-XG interaction
through its active hydrophobic groups and surface charge that
increased the elasticity and firmness of hydrocolloid to prevent
the overbeating, lamella thinning, rupture and increasing of drai-
nage (Blasco et al., 2011).
3.3. The optimization of the XG addition and the whipping time
The best character of the foam was attained visually by adding
0.5% of XG, as shown in Fig. 1 and Fig. 3. Further study was carried
out by applying RSM to investigate the interaction between each
factor in the whipping as an independent variable to each foam
property as a dependent variable or response (Franco et al.,
2016; Mounir, 2017). From the analysis of variance (ANOVA) using
two-level factorials of each response, as shown in Table 4, the over-
all determination coefficient (R2) was high, illustrated the level of
correlation of each response to each factor. The correlation
between each value on the XG addition (XG) and Time (T) was
illustrated by the mathematical model in Eqs. (15)–(18). The low-
est correlation based on the R2 was at the AF.
FDi ¼ 0:222  0:0200½T  þ 1:637½XG þ 0:000521½T 2
 2:877½XG2 þ 0:0079½T ½XG
FE ¼ 3:008 þ 0:1174½T   15:82½XG  0:00166½T 2
þ 26:86½XG2  0:0290½T ½XG
Journal of the Saudi Society of Agricultural Sciences 20 (2021) 270–279
FO ¼ 3:008 þ 0:1174½T   15:82½XG  0:00166½T 2
þ 26:86½XG2  0:0290½T ½XG ð17Þ
AF ¼ 0:733 þ 0:0231½T   1:838½XG  0:00061½T 2
þ 3:168½XG2  0:0086½T ½XG ð18Þ
Based on Table 4, although the increase of XG addition seemed
to have a role on the foam structure and the values of FE, FDi , FO,
and AF, statistically, the effect was not significant. It indicated
the XG addition of XG had not been the main factor that affected
the profiles of FE, FDi , FO, and AF in the encapsulant formula. The
phenomenon convinced its role as a stabilizer agent that its effect
was discussed in the next section. In this case, the profiles of FE,
FDi , FO, and AF were affected significantly by the whipping time,
based on its P-value.
The Pareto Chart in Fig. 4 showed the interaction between each
whipping factor and the foam properties by the large bar. The chart
described that whipping time had a significant linear effect on FE
and FO. The XG addition affected each property from the quadratic
effect. Furthermore, the interaction between XG addition and the
whipping time did not significantly affect each foam property. It
indicated that the addition of XG as a stabilizer agent had less
effect on the foam properties in this portion, rather than its effect
on the foam stability in the next session. In this section, the whip-
ping time presented a more significant effect on the foam proper-
ties (FDi , FE, AF, and FO).
The best foam properties had also resulted in the 0.5% of XG
addition during 15 min of whipping, as had been interpreted visu-
ally from each profile of foam properties in Fig. 1. The condition
can be applied as the optimum foaming process to reach the max-
imum value of FE, FO, AF, and the minimum value of FDi .
3.4. The profile of the moisture ratio during the drying
The ability of XG addition in improving the stability-quality of
foam was required to accelerate the moisture’s mass transfer dur-
ing the process. In this section, the addition’s effect on drying per-
formance was also investigated based on the correlation between
the MR profile as a quantitative indicator in drying to the XG addi-
tion. Fig. 5 showed a significant effect of XG addition on accelerat-
ing the decrease in MR during the drying process. An increase in
XG addition led to a faster decrease of MR-value, with the fastest
obtained at 0.5%. A sufficient amount of XG had increased the dry-
ing performance by its capability to build stable - porous foam.
3.5. The effect of XG addition on parameter values of each empirical
drying model
A further study on the effect of XG addition on the FD perfor-
mance was conducted by applying some empirical models for dry-
ing kinetics as a quantitative approach on the profile of MR during
the drying, illustrated in Fig. 5. The Henderson model, the TTE
model, and the AD model were applied and compared in illustrat-
ing the drying kinetics of the MR profile. The Henderson model
described the drying kinetics as an exponential function, while
the TTE model and the AD model illustrated the process as a sum
of two exponential functions. Each accuracy in illustrating the
MR profile was compared to determine the most appropriate pho-
nomenon that occurred in foam-mat drying phenomenon and the
most accurate model for the foam-mat drying kinetic approach.
ð15Þ The MR decreased fast in the early part of drying and tended to
be constant after 1800 s. The pattern illustrated that the drying
process occurred within two stages. The parameter values of each
model were presented in Table 5. Henderson-Pabis model
ð16Þ
described the FD process in one term of exponential function with
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Devi Yuni Susanti, Wahyudi Budi Sediawan, M. Fahrurrozi et al. Journal of the Saudi Society of Agricultural Sciences 20 (2021) 270–279

Table 4
Analysis of variance on the whipping condition to the foam properties.

Source FE FDi FO AF
Fvalue Pvalue Fvalue Pvalue Fvalue Pvalue Fvalue Pvalue
Model 18.97 0.018 5.51 0.095 18.97 0.018 4.90 0.111
Linear 17.47 0.022 4.32 0.131 17.47 0.022 4.02 0.142
XG 3.63 0.153 1.39 0.323 3.63 0.153 0.49 0.533
Time 31.31 0.011 7.25 0.074 31.31 0.011 7.55 0.071
Square 25.67 0.013 7.88 0.064 25.67 0.013 7.11 0.073
XG*XG 0.13 0.742 0.34 0.603 0.13 0.742 0.34 0.602
Time*Time 51.20 0.006 15.42 0.029 51.20 0.006 13.88 0.034
2-Way Interaction 0.12 0.756 0.23 0.666 0.12 0.756 0.20 0.688
XG*Time 0.12 0.756 0.23 0.666 0.12 0.756 0.20 0.688
R2 96.93% 90.18% 96.93% 89.08%

Fig. 4. Pareto chart: the effect of time and XG addition on: FDi (A), FE (B), FO (C), and AF (D).

the constant value (kH) of drying rate stretched between

3.65
104 to 4.56
104 /s, and the coefficient value (aH) was
close to 1. The kH value increased while the increased of XG addi-
tion. It had associated with the role of XG in improving the foam
stability-quality for supporting the drying acceleration during the
process. A similar effect was also obtained in the AD model with
the kAD value of 2.3
104 to 3.5
04 /s, and in the TTE model
with the kTTE value of 5
104 to 5.7
104 /s. The effect of XG
on the drying acceleration had been presented from the drying rate
in each empirical kinetic model.
The TTE model described the process as a sum of two exponen-
tial functions with different coefficients in each term and each
power. The coefficient were correlated by the ‘‘a” value. The AD
model also presented the process as a sum of two exponential
functions with ‘‘b” as the power coefficient in the second term of
exponential function. The coefficient of each term was also corre-
Fig. 5. The profile of the foam’s moisture ratio during the foam-mat drying.
lated by the ‘‘a” value. Based on Table 5 and Fig. 6, the three empir-

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Devi Yuni Susanti, Wahyudi Budi Sediawan, M. Fahrurrozi et al. Journal of the Saudi Society of Agricultural Sciences 20 (2021) 270–279

Table 5
The parameter values of each empirical drying model.

Empirical drying model XG (%) a k b SSE RSME v2 R2

Henderson and Pabis 0.125 1.0336 0.000365 0.0078 0.0335 0.0016 0.9964
0.25 1.0241 0.000409 0.0053 0.0275 0.0009 0.9974
0.5 1.0146 0.000456 0.0051 0.0269 0.0008 0.9973
Approximation of diffusion 0.125 1.2773 0.00023 3.999
1005 0.0021 0.0175 0.0005 0.9990
0.25 1.1747 0.00030 5.548
1004 0.0009 0.0115 0.0002 0.9995
0.5 1.1349 0.00035 5.566
1004 0.0007 0.0097 0.0002 0.9997
Two term exponentials 0.125 1.7681 0.00050 0.0024 0.0187 0.0005 0.9989
0.25 1.6961 0.00053 0.0017 0.0156 0.0003 0.9992
0.5 1.6174 0.00057 0.0027 0.0198 0.0005 0.9985

ical models provided good fitness as drying kinetic approaches for
predicting the MR during the FD in each XG addition. The accuracy
of each model in predicting the drying was proven by the low val-
ues of SSE, RSME, and v2 that were almost zero, and the value of R2
that was close to the ‘‘1” (Salahi et al., 2015). It was also supported
by the comparison of the predicted-experimental MR of each
model in Fig. 6 that showed a close pattern respectively.
The TTE model and the AD model presented a more accurate
prediction than the Henderson-Pabis model. The AD model repre-
sented the highest accuracy in predicting the process. It can be
concluded that the phenomenon of FD is suitable to be interpreted
as a sum of two exponential function or two term exponentialand
the diffusion approach is the most fitness for this case.
3.6. The effect of XG addition on the parameter values of the mass
transfer model approach
Besides the parameter values of each empirical drying model
applied in this paper, the effect of XG-addition on the FD perfor-
mance was also interpreted from the mass transfer model
approach involving the effective diffusivity as the parameters. In
the previous discussion, the diffusion approach model that illus-
trated the drying in a sum of two exponential function had pre-
sented a more suitable prediction. Therefore, the mass transfer
model approach was also interpreted in two-stages or periods
according to thin-layer drying. The first stage showed a constant-
drying-rate-period (Rc) when the evaporation derived from the free
accessible water in the foam’s pores, as shown in Table 6. In this
stage, the mass transfer was relatively faster than in the second
stage. The second stage illustrated the falling-drying rate-period
when the bound water of foam occurred. During the first stage,
the mass transfer in FD performance was indicated by the Rc-
value as the constant of drying rate, while the Def-value was used
as mass transfer’s parameter in the falling-drying rate-period
where the decrease of moisture occurred through the mass transfer
diffusion. The FD’s performance was interpreted from the value of
Rc and Def in Table 6.
The comparison of the values of Rc and Def in Table 6 provided a
more detailed and strong effect of XG addition on the acceleration
of the moisture’s mass transfer in the drying process to maintain
the stability-quality of foam microstructure. The XG layered the
lamella wall and maintained the capillary mass transfer’s stability
during the constant period and the diffusion mass transfer during
the falling rate period within the foam structure. Sufficient XG was
needed to build the proper structure and prevent foam rupture
from accelerating the drying process. The lower the XG addition,
the lower the value of Rc and Def and vice versa, as shown in Table 6.
The 0.5% of XG addition reached the highest value of Rc (0.0016/s)
and Def (1.617
108 m2/s) with the fastest process caused by the
foamiest structure. The foamy structure of material increased the
drying process than the un-foamy material, described by Rc and
Def, compared with the drying un-foamy material in other studies
(Yılmaz et al., 2017).
The rise in XG addition increased the stability-quality of foam
structure that facilitated the faster moisture-mass transfer in the
constant and falling rate periods. The phenomena were expressed
by the increase in Rc and Def, which led to a rise in XG. The Rc value
as the drying rate parameter in the constant period of the drying
process increased from 1:3
103 =s to 1:6
103 =s with a rise in
XG addition. The foam structure’s stability facilitated the mass
transfer of the free water in drying air by reducing the obstacles
caused by the closing pores. During the falling drying rate period,
the rise in XG addition also increased the Def value from
1.181
108 to 1.617
108 m2/s. In this stage, the foam struc-

Fig. 6. The experimental and the empirical MR: 0.125% XG (a); 0.25% XG (b); 0.5% (c).

277
Devi Yuni Susanti, Wahyudi Budi Sediawan, M. Fahrurrozi et al.
Table 6
The parameter values of the moisture mass transfer process.
XG addition (%) Rc (/s) Def (m2/s)
8
0.125 0.0013 1.181
10
0.25 0.0014 1.355
108
0.5 0.0016 1.617
108
ture’s stability facilitated the mass transfer of bound water in the
foam that occurred through the diffusion mechanism in this
period.
Fig. 7 showed the correlation between the percentage of XG
addition on the foam stability, the Rc value, and the Def value.
The foam stability was considered the properties that were mainly
affected by the XG addition, with a significant effect on the drying
acceleration interpreted by the Rc and Def in the constant and fall-
ing rate period of drying. The correlation presented the role of XG
addition in building the more stable-porous foam structure to
accelerate the drying process. The acceleration was proven by the
increase in the parameter values in each empirical model, the con-
stant value of drying rate (Rc) in the constant period, and the effec-
tive moisture diffusivity (Def) in the falling drying rate period as
the effect of XG addition.
Overall, the value of each parameter in the empirical drying
model applied in this research and the mass transfer drying model
in each XG addition was accurate to predict the moisture content
of foam during the drying. The prediction was useful to design a
precise foam-mat drying. The accuracy was supported by its statis-
tical parameters involved the SSE, RSME, v2 , and R2. (Yılmaz et al.,
2017). The formulation and the model simulation were useful in
designing encapsulation RSE through foam-mat drying. The precise
prediction was required to determine the sufficient process in
avoiding the destruction of proanthocyanidin compounds by a long
processing time.
3.7. The yield and the encapsulation productivity
In the previous section, the selected composition to obtain the
highest stability of the foam structure and the fastest drying kinet-
ics was at the XG addition of 0.5% into the mixture of RSE, 20% AG,
and 10% WPI. Based on the results of the evaluation, the composi-
tion was successful in producing RSE powder containing 9.227
mgPA/mg powder of proanthocyanidins and maintaining 96.01%
proanthocyanidins content during encapsulation. The capability
to maintain the proanthocyanidins content was called encapsula-
tion productivity. The encapsulation resulted in a yield of 16.24%
Fig. 7. The correlation of XG addition on the FS, the Rc and the Def .
278
Journal of the Saudi Society of Agricultural Sciences 20 (2021) 270–279
SSE RSME v2 R2
0.009624 0.037079 0.001925 0.996
0.008012 0.033832 0.001602 0.996
0.009169 0.036192 0.001834 0.995
on a wet basis and 99.96% on a dry basis. These data showed the
good performance of foam-mat drying for encapsulating RSE
4. Conclusion
In this study, foam-mat drying was evaluated to encapsulate
the red sorghum extract (RSE). The profile of foam expansion, air
fraction, foam overrun, and foam density during the whipping, as
an indicator of foam quality was significantly affected by the whip-
ping time. The XG addition had a significant effect on the stability-
quality of foam. The effect was caused by XG interaction with WPI,
which decreased protein-protein interaction and increased the film
viscosity-flexibility. The highest stability-quality foam was
obtained at the XG addition of 0.5% on the RSE containing WPI of
10% and AG of 20% during 15 min of whipping. The high stability
and quality of foam accelerated the FD, shown by the increase in
parameter values of the empirical drying model of HP, TTE, and
AD. It was also represented in the mass transfer model approach.
These models presented a good fitness in predicting the MR profile,
while the AD model presented the highest accuracy. The drying
was suitable for being illustrated in two-stage mass transfer
involving the diffusion according to the thin-layer drying
approach. Further investigation had proven that the improving
quality-stability of foam affected by the XG addition also increased
the drying rate and the effective diffusivity, significantly. The infor-
mation about the foam profiles, the optimum condition of whip-
ping or drying, and the prediction model were useful in
designing a precise encapsulation RSE using foam-mat drying for
commercial-scale to avoid bioactive destruction in the process.
CRediT authorship contribution statement
Devi Yuni Susanti: Conceptualization, Data curation, Formal
analysis, Funding acquisition, Investigation, Software, Project
administration, Methodology, Resources, Supervision, Validation,
Visualization, Writing - original draft, Writing - review & editing.
Wahyudi Budi Sediawan: Conceptualization, Data curation, For-
mal analysis, Supervision, Funding acquisition, Investigation,
Methodology, Project administration, Software, Supervision, Vali-
dation, Visualization, Writing - review & editing. Mohammad
Fahrurrozi: Formal analysis, Resources, Validation, Visualization,
Writing - review & editing. Muslikhin Hidayat: Formal analysis,
Resources, Validation, Visualization, Writing - review & editing.
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
The authors are indebted to ‘‘Deputi Bidang Penguatan Riset
dan Pengembangan, Kementerian Riset dan Teknologi/Badan Ino-
vasi Nasional” for research funding through ‘‘Hibah Penelitian Dis-
ertasi Doktor” in agreement number of ‘‘3128/UN1.DITLIT/DIT-LIT/
PT/2020”.
Devi Yuni Susanti, Wahyudi Budi Sediawan, M. Fahrurrozi et al. Journal of the Saudi Society of Agricultural Sciences 20 (2021) 270–279

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