Optimization of bayberry juice spray drying process using response surface methodology
| Autor: | Honghui Guo, Fengxia Chen, Yongji Liu |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics Chromatography Antioxidant medicine.medical_treatment 04 agricultural and veterinary sciences Maltodextrin 040401 food science Applied Microbiology and Biotechnology Article 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology chemistry Anthocyanin Yield (chemistry) Spray drying medicine Response surface methodology Trolox Water content Food Science Biotechnology |
| Zdroj: | Food science and biotechnology. 26(5) |
| ISSN: | 2092-6456 |
| Popis: | In this study, thirteen different runs according to the central composite design-response surface methodology were used to optimize the quality parameters of spray-dried bayberry juice powder. The independent variables were different levels of inlet air temperature (145.8–174.1 °C) and maltodextrin concentration (22.9–37.0%). The responses were process yield, moisture content, hygroscopicity, glass transition temperature (Tg), total color difference (ΔE), redness, retention of phenolics and anthocyanins, and antioxidant capacity. The optimum operation conditions for the highest Tg, redness, anthocyanins retention and antioxidant capacity with the lowest ΔE and hygroscopicity were obtained at inlet drying temperature of 150 °C and maltodextrin concentration of 31%. This study revealed that by applying these optimal conditions, bayberry juice powder with a 74.16% yield, 3.15% moisture content, 10.25% hygroscopicity, 41.15 °C Tg, 24.74 ΔE, 27.45 Hunter a redness, 89.55% anthocyanins retention, 77.71% phenolics retention, and 30.19 mmol Trolox equivalents/g antioxidant capacity was produced. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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