Effect of process parameters on production of ginger oleoresin powder by spray drying using whey protein isolate as the wall material.

Autor: Ahad, Tehmeena, Gull, Amir, Masoodi, Farooq Ahmad, Hussein, Dina S., Alkahtani, Jawaher
Zdroj: Biomass Conversion & Biorefinery; Nov2024, Vol. 14 Issue 21, p27735-27744, 10p
Abstrakt: The influence of air inlet temperature at 155, 165 and 175 °C and whey protein isolate (WPI) of 15, 25 and 35% concentration on numerous parameters of ginger oleoresin powder produced by spray drying was examined in this research. Powder recovery increased dramatically from 23.35 to 68.43% and 53.66 to 64.27%, respectively, as WPI concentration increased from 15 to 35% and inlet temperature decreased from 155 to 175 °C. Increases in WPI concentration and inlet temperature enhanced dissolving time from 22.36 to 32.17 s and 19.54 to 24.24 s respectively. Water activity, encapsulation efficiency of ginger oleoresin microcapsules increased from 0.16 to 0.22, 75.28 to 82.43% respectively, while total phenolic content decreased from 27.13 to 19.04 (mg GAE/g) when WPI concentration increased. Lower encapsulation efficiency (78.66%) and higher total phenol content (23.57 mg GAE/g) were reported at higher inlet temperatures (175 °C). The encapsulated oleoresin samples also exhibited smaller-sized particles which were tightly packed at higher inlet temperatures. Micrographs of the powdered sample revealed smooth morphology. [ABSTRACT FROM AUTHOR]
Databáze: Complementary Index
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