Storage stability and anti-caking agents in spray-dried fruit powders: A review

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY

Foods and Raw Materials Pub Date : 2023-11-17 DOI:10.21603/2308-4057-2024-2-603

L. Pui, Lejaniya Abdul Kalam Saleena, H. Ghazali

{"title":"Storage stability and anti-caking agents in spray-dried fruit powders: A review","authors":"L. Pui, Lejaniya Abdul Kalam Saleena, H. Ghazali","doi":"10.21603/2308-4057-2024-2-603","DOIUrl":null,"url":null,"abstract":"Fruit powders possess numerous benefits compared to fresh raw materials, i.e., extended shelf-life, convenient transportation and storage, a wide range of applications, etc. Nonetheless, the storage time of fruit powders depends on such factors as storage conditions, packaging, etc. This review suggests a comprehensive analysis of articles, reviews, reports, and books indexed in Scopus, Web of Science, and eLIBRARY.RU, as well as reported at conference proceedings and other scholarly resources in 2005–2022. Due to their high hygroscopicity, powders tend to absorb moisture from the environment and become prone to caking. Anticaking agents can prevent powders from this process. Different packaging materials also affect the compounds and properties of fruit powders. Accelerated degradation and temperature models can predict shelfp-life. This review featured the effectiveness of different anti-caking agents, as well as the impact of various packaging methods on the storage of powders. Calcium phosphate demonstrated excellent anti-caking properties, reduced hygroscopicity, and enhanced flowability. Aluminum laminated packaging proved effective in protecting powders during storage. As the storage time increased, powders demonstrated only a slight increase in moisture content. Their L* value (light to dark) and b* value (yellow to blue) decreased while the a* value (green to red) and the total color change increased. Caking increased as the flowability, pigment content, and antioxidant content went down. The review has practical implications for developing new technologies aimed at prolonging the storage time of spray-dried fruit powders.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":"69 6","pages":""},"PeriodicalIF":1.3000,"publicationDate":"2023-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foods and Raw Materials","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21603/2308-4057-2024-2-603","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Fruit powders possess numerous benefits compared to fresh raw materials, i.e., extended shelf-life, convenient transportation and storage, a wide range of applications, etc. Nonetheless, the storage time of fruit powders depends on such factors as storage conditions, packaging, etc. This review suggests a comprehensive analysis of articles, reviews, reports, and books indexed in Scopus, Web of Science, and eLIBRARY.RU, as well as reported at conference proceedings and other scholarly resources in 2005–2022. Due to their high hygroscopicity, powders tend to absorb moisture from the environment and become prone to caking. Anticaking agents can prevent powders from this process. Different packaging materials also affect the compounds and properties of fruit powders. Accelerated degradation and temperature models can predict shelfp-life. This review featured the effectiveness of different anti-caking agents, as well as the impact of various packaging methods on the storage of powders. Calcium phosphate demonstrated excellent anti-caking properties, reduced hygroscopicity, and enhanced flowability. Aluminum laminated packaging proved effective in protecting powders during storage. As the storage time increased, powders demonstrated only a slight increase in moisture content. Their L* value (light to dark) and b* value (yellow to blue) decreased while the a* value (green to red) and the total color change increased. Caking increased as the flowability, pigment content, and antioxidant content went down. The review has practical implications for developing new technologies aimed at prolonging the storage time of spray-dried fruit powders.

查看原文本刊更多论文

喷雾干燥果粉的贮藏稳定性和防结块剂：综述

与新鲜原料相比，果粉具有许多优点，如延长保质期、方便运输和储存、应用广泛等。然而，果粉的贮藏时间取决于贮藏条件、包装等因素。本综述建议对 Scopus、Web of Science 和 eLIBRARY.RU 中收录的文章、综述、报告和书籍，以及 2005-2022 年会议论文集和其他学术资源中的报告进行全面分析。由于吸湿性强，粉末容易从环境中吸收水分，容易结块。防结块剂可以防止粉末在此过程中结块。不同的包装材料也会影响果粉的化合物和特性。加速降解和温度模型可以预测货架期。本综述介绍了不同抗结块剂的效果，以及各种包装方法对果粉贮藏的影响。磷酸钙表现出卓越的抗结块特性，吸湿性降低，流动性增强。事实证明，铝层压包装能在粉末储存期间有效地保护粉末。随着储存时间的延长，粉末的含水量仅略有增加。它们的 L* 值（从浅到深）和 b* 值（从黄色到蓝色）降低了，而 a* 值（从绿色到红色）和总的颜色变化增加了。随着流动性、颜料含量和抗氧化剂含量的降低，结块现象也随之增加。该综述对开发旨在延长喷雾干燥果粉贮藏时间的新技术具有实际意义。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Foods and Raw Materials FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.70

自引率

20.00%

发文量

审稿时长

24 weeks

期刊介绍： The journal «Foods and Raw Materials» is published from 2013. It is published in the English and German languages with periodicity of two volumes a year. The main concern of the journal «Foods and Raw Materials» is informing the scientific community on the works by the researchers from Russia and the CIS, strengthening the world position of the science they represent, showing the results of perspective scientific researches in the food industry and related branches. The main tasks of the Journal consist the publication of scientific research results and theoretical and experimental studies, carried out in the Russian and foreign organizations, as well as on the authors'' personal initiative; bringing together different categories of researchers, university and scientific intelligentsia; to create and maintain a common space of scientific communication, bridging the gap between the publications of regional, federal and international level.