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Optimization of Mulberry Extract Foam-Mat Drying Process Parameters.

Nguyen Minh Thuy1, Vo Quoc Tien1, Nguyen Ngoc Tuyen1

  • 1Institute of Food and Biotechnology, Can Tho University, Can Tho 900000, Vietnam.

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|December 11, 2022
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Summary

This study optimized mulberry powder production using foam-mat drying, identifying whipping time and egg albumin as key factors for stable foam. Optimal conditions yielded high-quality mulberry powder with desirable color and anthocyanin content.

Keywords:
anthocyanindrying foam matfoam characteristicsfoaming agentmulberry

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Area of Science:

  • Food Science and Technology
  • Drying Technology
  • Powder Production

Background:

  • Mulberry powder production requires efficient drying methods to preserve quality.
  • Foam-mat drying is a promising technique for fruit powder production.
  • Understanding the impact of ingredients and processing parameters is crucial for optimizing foam properties.

Purpose of the Study:

  • To evaluate the effects of egg albumin, carboxymethyl cellulose (CMC), digestion-resistant maltodextrin (DRM), and whipping time on foam properties during mulberry powder production.
  • To determine the optimal processing conditions for producing high-quality mulberry powder using foam-mat drying.
  • To establish predictive models for foam characteristics and powder quality.

Main Methods:

  • Foam-mat drying process applied to mulberry extract.
  • Investigation of egg albumin, CMC, and DRM content variations.
  • Optimization of whipping time and drying temperatures.
  • Application of multiple regression models to analyze foam properties (expansion, stability).
  • Verification of optimal parameters and analysis of final powder quality (color, moisture, anthocyanin content).

Main Results:

  • Whipping time and egg albumin content were the most significant factors influencing foam properties.
  • Optimal foam expansion (467.9%) and stability (97.02%) were achieved with specific ingredient concentrations and whipping time (14.5 min).
  • High coefficient of determination (R2 > 0.9) indicated reliable predictive models.
  • Drying at 65 °C for 4 hours produced mulberry powder with desirable color (L*=62.65, a*=5.97), low moisture (4.57%), and good anthocyanin content (5.4 mg/g).

Conclusions:

  • Foam-mat drying is effective for producing stable mulberry foam suitable for drying.
  • Optimized processing parameters, guided by regression models, ensure high-quality mulberry powder production.
  • The developed models accurately predict foam characteristics, enabling process optimization and quality control.