背景:草莓是一种具有高抗氧化能力的水果,因为它富含酚类化合物,收获后迅速变质。喷雾干燥是减少损失的替代方法;然而,这些粉末存在瞬间化的问题,使得有必要实施团聚过程。储存期间,粉状食品可以经历一系列无定形状态的变化,从最初处于玻璃态的产品到胶状状态,其中由于基质中水的流动性增加,所有性质都被显著改变。方法:研究目的是评估流化床团聚草莓粉混合物在三种温度(15、25和25°C)下的储存稳定性(6个月),65%相对湿度的受控环境,和PET箔层压膜袋作为包装。水分,水活动,体积和压实密度,卡尔和豪斯纳指数,溶解度,吸湿性,润湿性,安息角,抗氧化能力,总酚,花青素,维生素C,监测颜色(CIE-Lab)和粒度。结果:方差分析显示所有与储存时间有关的因变量的统计学差异(p<0.05);储存温度对S没有显着影响,ABTS,DPPH和Hu。储存过程中的时间-温度相互作用对S没有显着影响(p>0.05),ABTS,DPPH,Hu和L。附聚物显示出水分和aw值,可提供出色的劣化反应稳定性;它保持良好的流动性,低凝聚力,抗氧化能力保持在50%以上,总酚76%,39%为花色苷,和维生素C的40%;在评估过程中保留了粒径。颜色仅在从第5个月起的35°C处理中受到影响。结论:一旦确定了作为保质期预测因子的属性的临界值,该研究将作为确定刨花板保质期的工具。
Background: Strawberry is a fruit with a high antioxidant capacity due to its richness in phenolic compounds that suffer a rapid post-harvest deterioration. Spray drying is an alternative to reduce losses; however, these powders present problems of instantanisation, making it necessary to implement agglomeration processes. During storage, powdered food products can undergo a series of changes in their amorphous state from a product initially in a vitreous state to a gummy state, where all properties are substantially modified due to the increased mobility of water in the matrix. Methods: The research objective was to evaluate the storage stability (6 months) of a fluidized bed agglomerated strawberry powder mixture at three temperatures (15, 25 and 25°C), a controlled environment at 65% relative moisture, and PET foil laminated film bags as packaging. Moisture, water activity, bulk and compacted density, Carr and Hausner indices, solubility, hygroscopicity, wettability, angle of repose, antioxidant capacities, total phenols, anthocyanins, vitamin C, color (CIE-Lab) and particle size were monitored. Results: ANOVA showed statistically significant differences (p<0.05) for all dependent variables concerning storage time; storage temperature had no significant effect on S, ABTS, DPPH and Hu. The time-temperature interaction during storage had no significant effect (p>0.05) on S, ABTS, DPPH, Hu and L. The agglomerate showed moisture and aw values that confer excellent stability against deterioration reactions; it retained good fluidity, low cohesiveness, and retentions above 50% for antioxidant capacity, 76% for total phenols, 39% for anthocyanins, and 40% for vitamin C; particle size was retained during the evaluation. The color was only affected in the 35°C treatment from the fifth month onwards. Conclusions: The study will serve as a tool for the determination of the shelf life of the chipboard once the critical values of the attributes selected as predictors of shelf life are defined.