Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling

文献类型： 外文期刊

第一作者： Chen, Xiao

作者： Chen, Xiao;Ting, Joanna Le Hoong;Peng, Yaoyao;Tangjaidee, Pipat;Zhu, Yongchao;Quek, Siew Young;Li, Qili;Shan, Yang;Li, Qili;Shan, Yang;Quek, Siew Young;Quek, Siew Young

作者机构：

关键词： mandarin; microencapsulation; spray drying; phenolic compound; aroma compound; fruit powder; PCA

期刊名称：FOODS （ 影响因子：4.35； 五年影响因子：4.957 ）

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年卷期： 2021 年 10 卷 1 期

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收录情况： SCI

摘要： This study aimed to offer an alternative way for delivering the benefits of the mandarin fruit juice to consumers via spray drying microencapsulation. Two mandarin cultivars, Afourer (A) and Richard Special (RS), were studied. Three types of juice sample were prepared, i.e., the whole fruit juice (A3 & RS3), the flavedo-removed fruit juice (A2 & RS2), and the peel-removed fruit juice (A1 & RS1) samples. Gum Acacia and maltodextrin (ratio of 1:1, w/w) were chosen as wall matrices for aiding the drying of the juice samples while using a microfluidic-jet spray dryer. The properties of the fruit powder (colour, water activity, bulk/trapped density, solubility, hygroscopicity, morphology) and the retention of major phytochemicals (i.e., phenolic and volatile compounds) were examined. The results showed that the powders produced from the whole fruit juices (A3 and RS3) gave higher yellow colour with a regular winkled surface than other powders (A1 & RS1, and A2 & RS2). The water activity of mandarin powders was in a range of 0.14 to 0.25, and the solubility was around 74% with no significant difference among all of the powders. The whole fruit powders had a significantly higher concentration of phenolic compounds (A3, 1023 mu g/100 mg vs. A2, 809 mu g/100 mg vs. A1, 653 mu g/100 mg) and aroma compounds (A3, 775,558 mu g/L vs. A2, 125,617 mu g/L vs. A1, 12,590 mu g/L). This study contributed to the delivery of phenolic and flavour compounds of the mandarin fruits, at the same time minimising waste generation during processing. It also gave insight into the production of spray-dried powders from the whole mandarin fruits.

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