Optimization of spray drying process parameters for production of Japanese apricot (Prunus mume Sieb. et Zucc.) juice powder

Autor:	Jong-Bang Eun, Jang H. Kim, Ju-Hui Kim
Rok vydání:	2021
Předmět:	biology DPPH biology.organism_classification Maltodextrin Applied Microbiology and Biotechnology Bulk density chemistry.chemical_compound chemistry Yield (chemistry) Spray drying Japanese Apricot Response surface methodology Food science Water content Food Science Biotechnology
Zdroj:	Food Science and Biotechnology. 30:1075-1086
ISSN:	2092-6456 1226-7708
Popis:	Optimization of spray drying conditions namely inlet air temperature (IAT) and maltodextrin (MD) concentration was utilized by response surface methodology for Japanese apricot (Prunus mume Sieb. et Zucc.) juice powder (JAJP) manufacture. Drying yield, moisture content, water solubility index (WSI), bulk density, color, pH, total phenol content (TPC), total flavonoid content (TFC), vitamin C content, and DPPH radical-scavenging activity of juice powder were measured. Moisture content, vitamin C content, color, DPPH radical-scavenging activity, pH, and bulk density were greatly influenced by IAT, but drying yield, WSI, TPC, and TFC were only significantly affected by MD concentration. The spray drying condition was optimum at 10% MD concentration and 165.8 °C IAT. The properties of juice powder were 37.50% drying yield, 4.81% moisture content, 134.25 mg/g vitamin C content, 27.52% DPPH radical-scavenging activity, 2.78 pH, 89.15% WSI, 232.856 μg GAE/100 g TPC, 404.66 μg CE/100 g TFC, and 0.49 bulk density. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-021-00950-8.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7903336d4a68aad472da83f7a8b63a07 https://doi.org/10.1007/s10068-021-00950-8 Zobrazit plný text záznamu Full text from SpringerLink