Effect of storage conditions on the physicochemical and Structural properties of spray dried milk-tea formula powders containing different lactose-to-maltodextrin and casein-whey ratios

IF 4.6 2区工程技术 Q2 ENGINEERING, CHEMICAL

Powder Technology Pub Date : 2025-07-22 DOI:10.1016/j.powtec.2025.121399

Dilema Wijegunawardhana , Isuru Wijesekara , Rumesh Liyanage , Tuyen Truong , Mayumi Silva , Jayani Chandrapala

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引用次数: 0

Abstract

Powdered milk-tea offers a convenient and nutritious alternative to its liquid counterpart. While casein-to-whey protein (C:W) ratios are well-studied in milk-based formulas, their role in milk-tea powder stability remains underexplored. This study examined the effects of varying C:W ratios (80:20, 70:30) and lactose-to-maltodextrin (L:M) ratios (90:10, 80:20, 75:25) on the physicochemical and structural stability of spray-dried skim milk- tea (SM-T) and fat-filled milk-tea (FM-T) powders under storage at 11–65 % relative humidity (RH) and 25 °C or 40 °C for three months. Moisture sorption followed Type II isotherms, with SM-T showing greater uptake due to the hydrophilic nature of lactose and whey proteins, while FM-T retained less moisture due to fat's repellent properties. However, at RH >54 %, FM-T exhibited fat migration leading to interparticle adhesion and structural destabilization, whereas SM-T remained more stable due to plasticization-induced expansion without excessive coalescence. Browning increased with RH and temperature, with FM-T showing greater browning from lipid oxidation-driven Maillard reactions. Protein aggregation was influenced by formulation: FM-T showed disulfide-linked β-Lg aggregation under high RH and temperature, while SM-T formed non-covalent aggregates. SEM analysis revealed more collapse and agglomeration in FM-T at 40 °C, while SM-T particles remained intact. Overall, optimal storage stability occurred under RH <33 % and ≤ 25 °C; however, even under these favourable conditions, formulation remained a key determinant. FM-T was more stable with higher maltodextrin (75:25 L:M), and SM-T with lower lactose (80:20 L:M), both at a 70:30 casein-to-whey ratio. Therefore, adjusting the L:M and C:W ratios can enhance the storage stability of milk-tea powders.

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贮存条件对不同乳糖-麦芽糖糊精和酪蛋白-乳清比例喷雾干燥奶茶配方粉理化和结构特性的影响

粉末奶茶提供了一种方便和营养的替代品。虽然酪蛋白与乳清蛋白（C:W）的比例在牛奶配方中得到了很好的研究，但它们在奶茶粉稳定性中的作用仍未得到充分探讨。本研究考察了不同的C:W比（80:20,70:30）和乳糖与麦芽糊精（L:M）比（90:10,80:20,75:25）对喷雾干燥脱脂奶茶（SM-T）和脂肪填充奶茶（FM-T）粉末在11 - 65%相对湿度（RH）和25°C或40°C条件下贮存3个月的理化和结构稳定性的影响。水分吸收遵循II型等温线，由于乳糖和乳清蛋白的亲水性，SM-T表现出更大的吸收量，而mf - t由于脂肪的排斥特性而保留较少的水分。然而，在RH >； 54%时，FM-T表现出脂肪迁移导致颗粒间粘附和结构不稳定，而SM-T由于塑化诱导的膨胀而保持更稳定，没有过度聚并。褐变随相对湿度和温度的增加而增加，脂质氧化驱动的美拉德反应使FM-T呈现出更大的褐变。配方对蛋白质聚集有影响：FM-T在高RH和高温度下表现为二硫化物连接的β-Lg聚集，而SM-T则形成非共价聚集。SEM分析显示，在40°C时，FM-T中有更多的坍塌和团聚，而SM-T颗粒保持完整。总体而言，最佳的储存稳定性发生在RH <； 33%和≤25°C；然而，即使在这些有利条件下，制法仍然是一个关键的决定因素。高麦芽糖糊精（75:25 L:M）时FM-T更稳定，低乳糖（80:20 L:M）时SM-T更稳定，酪蛋白与乳清的比例都是70:30。因此，调节L:M和C:W的比例可以提高奶茶粉的储存稳定性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Powder Technology 工程技术-工程：化工

CiteScore

9.90

自引率

15.40%

发文量

1047

审稿时长

46 days

期刊介绍： Powder Technology is an International Journal on the Science and Technology of Wet and Dry Particulate Systems. Powder Technology publishes papers on all aspects of the formation of particles and their characterisation and on the study of systems containing particulate solids. No limitation is imposed on the size of the particles, which may range from nanometre scale, as in pigments or aerosols, to that of mined or quarried materials. The following list of topics is not intended to be comprehensive, but rather to indicate typical subjects which fall within the scope of the journal's interests: Formation and synthesis of particles by precipitation and other methods. Modification of particles by agglomeration, coating, comminution and attrition. Characterisation of the size, shape, surface area, pore structure and strength of particles and agglomerates (including the origins and effects of inter particle forces). Packing, failure, flow and permeability of assemblies of particles. Particle-particle interactions and suspension rheology. Handling and processing operations such as slurry flow, fluidization, pneumatic conveying. Interactions between particles and their environment, including delivery of particulate products to the body. Applications of particle technology in production of pharmaceuticals, chemicals, foods, pigments, structural, and functional materials and in environmental and energy related matters. For materials-oriented contributions we are looking for articles revealing the effect of particle/powder characteristics (size, morphology and composition, in that order) on material performance or functionality and, ideally, comparison to any industrial standard.