Effects of micro wet milling and vacuum spray drying on the physicochemical and antioxidant properties of orange (Citrus unshiu) juice with pulp powder
Effects of micro wet milling and vacuum spray drying on the physicochemical and antioxidant properties of orange (Citrus unshiu) juice with pulp powder
复制标题
DOI：
10.1016/j.fbp.2016.11.002
复制
发表时间：
2017-01-01
影响因子：
4.6
通讯作者：
Miyamura, Shinichi
中科院分区：
文献类型：
--
作者：
Islam, M. Z.;Kitamura, Yutaka;Miyamura, Shinichi
本研究的目的是通过应用两种新技术生产浓缩橙汁（03）粉，即微湿磨（MWM）和真空喷雾干燥（VSD）工艺。 MWM 生产的橙汁比传统方法具有更小的粒径（55.0 +/- 1.05 μm），并且比商业 03 提高了浓缩果汁的营养和抗氧化特性。VSD 过程在低温（40-60 摄氏度）下进行，使用过热蒸汽（200 摄氏度）作为加热介质，麦芽糖糊精 (13DE) 作为载体。 VSD 对用四种不同重量比的果汁固体与麦芽糖糊精固体生产的 MWM 粉末的理化和抗氧化特性的影响；调查时间为 60:40、50:50、40:60 和 30:70。分析获得的粉末的水分含量、水活度、堆积密度、振实密度、颗粒密度、孔隙率、颗粒尺寸和分布以及颗粒的微观结构。随着麦芽糖糊精固体的增加，除了颜色参数之外，0)粉末的物理性质的质量得到改善。与喷雾干燥相比，VSD 粉末保留了更高量的抗坏血酸、总酚含量 (TPC) 和总黄酮含量 (TFC)。 VSD成功生产出MWM橙粉，其颜色、收率、抗坏血酸、TFC、TPC和DPPH活性等方面均具有良好的品质。 (C) 2016 年化学工程师学会。由 Elsevier B.V. 出版。保留所有权利。
The aim of this study was to produce concentrated orange juice (03) powders by the application of two new techniques, namely micro-wet milling (MWM) and vacuum spray drying (VSD) process. MWM produced OJ with smaller particle sizes (55.0 +/- 1.05 mu m) than conventional methods and increased the nutritional and antioxidant properties of the concentrated juice over the commercial 03. VSD process was conducted at low temperature (40-60 degrees C) using superheated steam (200 degrees C) as a heating medium and maltodextrin (13DE) as a carrier. The effects of VSD on physicochemical and antioxidant properties of MWM Of powders produced with four different weight ratios of juice solids to maltodextrin solids; 60:40, 50:50, 40:60 and 30:70 were investigated. The obtained powders were analyzed for moisture content, water activity, bulk density, tapped density, particle density, porosity, and particle size and distributions and microstructure of the particles. The quality in respect to the physical properties of 0) powders was improved except color parameter with increases of maltodextrim solids. The VSD powders retained a higher amount of ascorbic acid, total phenolic content (TPC) and total flavonoid content (TFC) than spray drying. MWM orange powder with overall good quality in terms of color, yield, ascorbic acid, TFC, TPC and DPPH activity was successfully produced by VSD. (C) 2016 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.