Effect of Thickening Additives and Heat Pump Drying Temperature on Probiotics (Lactobacillus casei) and Physicochemical Properties of Mango Powders

IF 3.5 2区农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY

Journal of Food Biochemistry Pub Date : 2024-12-09 DOI:10.1155/jfbc/4927067

Nhi Yen Thi Tran, Phat Dao Tan, Nguyen Huu Nghia, Dang Be Nhu, Ngoc Duc Vu, Quy Ngoc Nguyen, Tien Minh Nguyen, Long Bao Huynh, Phong Xuan Huynh, Tung Xuan Tan Nguyen

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Abstract

Mango powders were supplemented with probiotics and then subjected to heat pump drying. The study evaluated the physicochemical, biochemical, and probiotic properties of the resulting mango powders. Through the effects of thickening additives type (sodium alginate and Arabic gum), concentration and drying temperature have been shown to have a direct effect on the objective functions of interest. The results showed that the foam stability increased approximately 2.14 times (MPD-S), the solubility of powders tended to be similar to 67.65 ± 0.40%, while microbial density decreased and remained within the allowable limit of 6.9 × 10⁶ CFU/mL (MPD-G). Through heat pump drying, these values were drastically reduced. The mango powders were mixed for a second time to improve the organoleptic values and showed commercial viability with a score greater than 11.2.

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增稠添加剂和热泵干燥温度对芒果粉中益生菌（干酪乳杆菌）和理化性质的影响

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来源期刊

Journal of Food Biochemistry 生物-生化与分子生物学

CiteScore

7.80

自引率

5.00%

发文量

488

审稿时长

3.6 months

期刊介绍： The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality