Chen Xiao, Ting Joanna Le Hoong, Peng Yaoyao, Tangjaidee Pipat, Zhu Yongchao, Li Qili, Shan Yang, Quek Siew Young
Food Science Programme, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand.
Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China.
Foods. 2021 Jan 8;10(1):123. doi: 10.3390/foods10010123.
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, /) 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 µg/100 mg vs. A2, 809 µg/100 mg vs. A1, 653 µg/100 mg) and aroma compounds (A3, 775,558 µg/L vs. A2, 125,617 µg/L vs. A1, 12,590 µg/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.
本研究旨在通过喷雾干燥微胶囊化技术，为消费者提供一种摄取柑橘果汁益处的替代方式。研究了两种柑橘品种，阿富雷尔（A）和理查德特级（RS）。制备了三种类型的果汁样品，即全果汁（A3和RS3）、去除外果皮的果汁（A2和RS2）以及去除果皮的果汁（A1和RS1）样品。选择阿拉伯胶和麦芽糊精（比例为1:1，/）作为壁材，在使用微流控喷射喷雾干燥器时辅助果汁样品干燥。检测了果粉的特性（颜色、水分活度、堆积/截留密度、溶解度、吸湿性、形态）以及主要植物化学物质（即酚类和挥发性化合物）的保留情况。结果表明，全果汁（A3和RS3）制成的粉末比其他粉末（A1和RS1以及A2和RS2）呈现出更高的黄色，表面有规则的褶皱。柑橘粉的水分活度在0.14至0.25之间，溶解度约为74%，所有粉末之间无显著差异。全果粉中酚类化合物（A3，1023μg/100mg；A2，809μg/100mg；A1，653μg/100mg）和香气化合物（A3，775558μg/L；A2，125617μg/L；A1，12590μg/L）的浓度显著更高。本研究有助于柑橘果实中酚类和风味化合物的传递，同时减少加工过程中的废物产生。它还为从整个柑橘果实生产喷雾干燥粉末提供了见解。
