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臭氧透气提高了蓝果果粉粉中的流动性,结构和抗氧化活性

Newton C Santos¹, Raphael L J Almeida², Anna E S Tomé^1,3

¹Laboratório de Processamento de Biomassa, Universidade Federal de Campina Grande, Campina Grande 58429-900, PB, Brazil.

Foods (Basel, Switzerland)

|April 26, 2025

概括

使用大米蛋白 (BPP-O3) 与臭氧空气化喷雾干燥蓝纸质,可以在56天内获得稳定,功能性粉末,具有改善的物理性能和增强的生物活性化合物稳定性.

科学领域:

食品科学与技术食品科学与技术
材料科学材料科学材料科学
生物化学生物化学

背景情况:

水果粉末的喷雾干燥 (SD) 受到影响粉末性能的湿透化合物的挑战.
封装剂对于提高水果粉末的质量和稳定性至关重要.

研究的目的:

在喷雾干燥过程中评估米蛋白和米粉作为蓝纸的封装剂.
研究臭氧透气对产生的粉末的物理,形态,结构和生物活性特性的影响.
评估喷雾干燥蓝粉中的生物活性化合物的56天稳定性.

主要方法:

使用米蛋白 (BPP) 和米粉 (BPS) 作为封装剂,喷雾干燥蓝纸质.
在喷雾干燥过程中使用臭氧通风 (BPP-O3和BPS-O3).
分析物理特性 (水分,水活性,可溶性,高度),形态 (颗粒大小,聚合),结构 (FT-IR),生物活性化合物 (化合物,氨酸,黄) 和56天稳定性.

主要成果:

所有微粒都表现出低湿度和水活性.
米蛋白封装 (BPP) 导致更高的和氨酸含量,而米粉 (BPS) 则产生了更多的黄素.
臭氧处理显著提高了溶解度,降低了高度,增强了颗粒球性,减少了聚合,并改善了流动特性.
臭氧处理还在56天内增强了氨酸和黄胺的稳定性,BPP-O3显示出优异的结果.

结论:

米蛋白封装与臭氧空气化 (BPP-O3) 是生产高质量,稳定的功能蓝粉的有希望的策略.
BPP-O3 粉末表现出增强的物理特性,改善生物活性化合物的稳定性,以及适用于食品应用的适用性.
臭氧通风有效地减轻了与喷雾干燥水果粉末的湿度和聚合相关的问题.

关键词:

干燥剂干燥剂干燥剂水果果粉末粉末的粉末绿色技术是一种绿色技术.大米蛋白质是什么?大米蛋白质是什么?大米粉粉粉

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