背景:酸樱桃汁浓缩粉末可以以易于处理的形式作为现代富含酚类物质的商品;但是,其转变为粉末形式需要添加载体。根据食品技术的最新趋势,这项研究提高了乳制品副产品(乳清蛋白浓缩物,乳清,酪乳和与麦芽糊精的混合物)作为载体。一种新的倍增方法,可提高干燥产量,酚类保留(酚酸,黄酮醇和花色苷)和粉末的抗氧化能力,同时由于干燥空气除湿和较低的载体含量而降低干燥温度。
结果:基于乳制品的载体对酸性樱桃汁浓缩物的喷雾干燥有效-干燥产率增加,与麦芽糊精相比,酚类的保留率更高。除湿空气应用,能够降低干燥温度,积极影响干燥产量,颗粒形态和酚类物质的保留(约与喷雾干燥相比,酚类含量高30%)。
结论:该研究证明了应用基于乳制品的副产品生产酸樱桃浓缩汁粉末的可能性,具有降低喷雾干燥温度和载体含量的盈利能力。除湿空气喷雾干燥可推荐用于生产具有改善的物理化学性质的浓缩果汁粉末。本文受版权保护。保留所有权利。
BACKGROUND: Sour cherry juice concentrate powder can serve as a modern, easy-to-handle, phenolics-rich merchandise; however, its transformation into powdered form requires the addition of carriers. In line with the latest trends in food technology, this study valorizes the use of dairy by-products (whey protein concentrate, whey, buttermilk, and mixes with maltodextrin) as carriers. A new multiple approach for higher drying yield, phenolics retention (phenolic acids, flavonols and anthocyanins) and antioxidant capacity of
powders were tested as an effect of simultaneous decrease of drying temperature due to the drying air dehumidification and lower carrier content.
RESULTS: Dairy-based carriers were effective for spray drying of sour cherry-juice concentrate. The drying yield was increased and retention of phenolics was higher when compared with maltodextrin. The application of dehumidified air, which enabled the drying temperature to be reduced, affected drying yield positively, and also affected particle morphology and retention of phenolics (the phenolic content was approximately 30% higher than with spray drying).
CONCLUSIONS: The study proved that it is possible to apply dairy-based by-products to produce sour cherry juice concentrate
powders profitably, lowering the spray-drying temperature and changing the carrier content. Dehumidified air spray drying can be recommended for the production of fruit juice concentrate
powders with improved physicochemical properties. © 2023 Society of Chemical Industry.