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Journal of Food and Nutrition Research
Súhrny čísla 4 / 2024
Dang, Y. T. – Tran, H. – Kha, T. C.
Effects of spray drying conditions on physico-chemical properties of encapsulated powder prepared by water-in-oil-in-water acerola emulsion
Journal of Food and Nutrition Research, 63, 2024, č. 4, s. 323-335
Tuyen Chan Kha, Department of Food Microbiology and Product Development, Faculty of Chemical Engineering and Food Technology, Nong Lam University, 700000 Ho Chi Minh City, Vietnam. E-mail: khachantuyen@hcmuaf.edu.vn
Original article
Received 28 June 2024; 1st revised 20 August 2024; accepted 10 September 2024; published online 22 November 2024.
Súhrn: Acerola (Malpighia emarginata DC.) is a fruit-bearing shrub notable for its high content of vitamin C and phenolic compounds, contributing to significant health benefits. This study aimed to determine the most suitable spray-drying infeed solution composition concerning the wall materials, core materials and core-to-wall ratio. The inlet and outlet temperatures of the spray-drying process were also investigated. The results showed that the particles had the core in form of water-in-oil-in-water emulsion while the wall solution mixed with maltodextrin and gum arabic (at a ratio of 2 : 1, w/w) and the core-to-wall ratio of 1 : 1.5 (w/w) had better bioactive compounds protection. The inlet and outlet temperatures were determined to be 150 °C and 95 °C, respectively. Spray-dried powders had ideal morphology and low moisture content (3.4 ± 0.0 %), high process yield (85.7 ± 0.1 %) and encapsulation yield of total phenolics content (48.9 ± 1.8 %), total flavonoids content (35.4 ± 2.6 %), and vitamin C content (27.2 ± 0.6 %).
Kľúčové slová: acerola; bioactive compound; encapsulation; spray drying
Na stiahnutie:
jfnr-2024-4-pp323-335-dang.pdf (PDF, 3.41 Mb, 47x)