Kumar Vishal, Singh Chandra Shekhar, Bakshi Shiva, Kumar Sudhir, Yadav Satya Prakash, Al-Zamani Zakarya Ali Saleh, Kumar Pankaj, Singh Upendra, Meena Kamlesh Kumar, Bunkar Durga Shankar, Paswan Vinod Kumar
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India.
Department of Food Technology, School of Life Sciences and Biotechnology, CSJMU, Kanpur, India.
Front Nutr. 2023 Oct 4;10:1258884. doi: 10.3389/fnut.2023.1258884. eCollection 2023.
Currently, the demand for functional food items that impart health benefits has been rising. Blackberry ( L.) fruit has high anthocyanin content and other functional attributes. However, this seasonal fruit is highly perishable, and a large proportion of it goes unharvested and wasted worldwide. Spray drying of the fruit pulp can impart improved shelf life, ensuring long-term availability for consumers to exploit its health benefits. The storage quality varies according to the type of packaging material and the storage environment. Therefore, in this study, the shelf life span of the spray-dried . pulp powder (SSCPP) was investigated during 6 months of storage under three types of packaging materials (i.e., polystyrene, metalized polyester, and 4-ply laminates) in a low-temperature environmental (LTE) and at ambient environmental conditions. The physicochemical stability of bioactive principles (TPC and TAC), microbial counts, and color components were analyzed at 0, 2, 4, and 6 months of storage. There was a significant gradual loss of dispersibility and solubility with an increase in flowability, bulk density, and wettability during the entire storage period for all three packaging materials. The TSS, pH, TPC, TAC, and microbial counts decreased in the SSCPP both at ambient and LTE conditions during the study. Among all the packaging materials, the 4-ply laminate was found to be the most appropriate and safe for storage of spray-dried SCPP at LTE conditions.
目前，对具有健康益处的功能性食品的需求一直在上升。黑莓（Rubus fruticosus L.）果实含有高含量的花青素和其他功能特性。然而，这种季节性水果极易腐烂，在全球范围内有很大一部分未被采摘和浪费。对果肉进行喷雾干燥可以延长保质期，确保消费者能够长期享用其健康益处。储存质量会因包装材料类型和储存环境而异。因此，在本研究中，在低温环境（LTE）和环境条件下，研究了喷雾干燥的黑莓果肉粉（SSCPP）在三种包装材料（即聚苯乙烯、镀铝聚酯和四层复合材料）下储存6个月期间的保质期。在储存0、2、4和6个月时，分析了生物活性成分（总酚含量和总花青素含量）的理化稳定性、微生物数量和颜色成分。在整个储存期间，对于所有三种包装材料，随着流动性、堆积密度和润湿性的增加，分散性和溶解性显著逐渐降低。在研究期间，无论是在环境条件还是LTE条件下，SSCPP中的总可溶性固形物、pH值、总酚含量、总花青素含量和微生物数量均下降。在所有包装材料中，发现四层复合材料最适合且安全用于在LTE条件下储存喷雾干燥的SCPP。
