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Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

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Production of Bone Broth Powder with Spray Drying Using Three Different Carrier Agents.

Ergezer Haluk¹, Kara Yeliz¹, Özünlü Orhan¹

¹Department of Food Engineering, Faculty of Engineering, Pamukkale University, Denizli 20070, Turkey.

Korean Journal for Food Science of Animal Resources

|January 25, 2019

Summary

Maltodextrin (MD) is the best carrier agent for spray-dried bone broth powder (BBP), improving its physicochemical and reconstitution properties. MD-BBP demonstrated superior stability during storage, making it ideal for production.

Keywords:

bone broth encapsulation spray-dryer

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Area of Science:

Food Science and Technology
Powder Technology
Nutritional Science

Background:

Bone broth powder (BBP) production involves spray-drying, a process influenced by carrier agents.
Understanding the physicochemical and reconstitution properties of BBP is crucial for product development.
Storage stability is a key factor determining the shelf-life and quality of powdered food products.

Purpose of the Study:

To evaluate the physicochemical and reconstitution properties of spray-dried bone broth powder (BBP).
To assess the impact of different carrier agents (maltodextrin and whey protein isolate) on BBP properties.
To determine the storage stability of BBP under refrigerated conditions.

Main Methods:

Bone broth was prepared and spray-dried with varying carrier agents: 20% maltodextrin (MD), 20% whey protein isolate (WPI), or 10% MD + 10% WPI.
Physicochemical properties (proximate composition, pH, water activity) and reconstitution properties (wettability, dispersibility, solubility index) were analyzed.
Storage stability was evaluated over 3 months at -18°C, monitoring pH, lipid oxidation, color, and browning index.

Main Results:

Significant differences (p<0.05) in proximate composition and reconstitution properties were observed based on carrier agent.
Bone broth powder with maltodextrin (MD-BBP) exhibited uniform and smooth morphology.
Storage led to significant changes (p<0.05) in pH, lipid oxidation, color, and browning index of the BBP.

Conclusions:

Maltodextrin (MD) is the most suitable carrier agent for producing stable and high-quality bone broth powder.
The choice of carrier agent significantly influences the functional properties and stability of spray-dried bone broth powder.
MD-based BBP demonstrates superior performance in terms of physicochemical characteristics and storage stability.