Institute of Food and Biotechnology, Can Tho University, Can Tho 900000, Vietnam.
College of Environment and Natural Resources, Can Tho University, Can Tho 900000, Vietnam.
Molecules. 2022 Dec 5;27(23):8570. doi: 10.3390/molecules27238570.
Mulberry powder was created from the extract using a foam-mat drying process. The studies aimed to evaluate the effects of egg albumin, carboxymethyl cellulose (CMC), digestion-resistant maltodextrin (DRM) contents, and whipping time (5 to 15 min) on the foam properties. The impact of different drying temperatures (60 to 75 °C) on the quality of the finished mulberry powder was also noted. The best foam expansion/stability value was determined using multiple regression models as a function of egg albumin, CMC, DRM, and whipping time. The results indicated that the main influencing factors for the foam properties were whipping time followed by egg albumin, CMC, and DRM. Optimum values of foam expansion and stability were achieved at 467.9% and 97.02%, respectively. The foam had a porous structure and good stability for subsequent drying, with optimal contents of egg albumin, CMC, and DRM used at 7.6%, 0.4%, and 2%, respectively, along with a whipping time of 14.5 min. The established models had a high coefficient of determination (R2 > 0.9) and a high correlation between the predicted and observed values. Therefore, the model could be adjusted to determine the characteristics of the foam suitable for subsequent drying. The optimal values were then also verified. Minimal fluctuations (1.78−2.98%) between the experimental data and the optimal value were found. The drying temperature also significantly affected the quality of the mulberry powder. The foam was dried at 65 °C for 4 h to produce apowder with a beautiful light color (L* = 62.65), a characteristic purple-red color of mulberry (a* = 5.97). The moisture, water activity, and anthocyanin content of the finished mulberry powder were 4.57%, 0.3, and 5.4 mg/g, respectively.
桑椹粉是通过泡沫垫干燥工艺从提取物中制成的。本研究旨在评估卵清蛋白、羧甲基纤维素（CMC）、抗消化麦芽糊精（DRM）含量以及搅拌时间（5-15 分钟）对泡沫特性的影响。还注意到不同干燥温度（60-75°C）对成品桑椹粉质量的影响。使用多元回归模型确定最佳泡沫膨胀/稳定性值，作为卵清蛋白、CMC、DRM 和搅拌时间的函数。结果表明，泡沫性能的主要影响因素是搅拌时间，其次是卵清蛋白、CMC 和 DRM。泡沫膨胀和稳定性的最佳值分别达到 467.9%和 97.02%。泡沫具有多孔结构，在随后的干燥中具有良好的稳定性，最佳卵清蛋白、CMC 和 DRM 含量分别为 7.6%、0.4%和 2%，搅拌时间为 14.5 分钟。建立的模型具有较高的决定系数（R2>0.9）和预测值与观察值之间的高度相关性。因此，可以调整模型来确定适合后续干燥的泡沫特性。然后验证了最佳值。实验数据与最佳值之间的波动最小（1.78-2.98%）。干燥温度也显著影响桑椹粉的质量。将泡沫在 65°C 下干燥 4 小时，可得到颜色美观（L*=62.65）、桑椹特征紫红色（a*=5.97）的粉末。成品桑椹粉的水分、水分活度和花青素含量分别为 4.57%、0.3 和 5.4mg/g。
