扩大柿子（Diospyros kaki L.）的潜力。磨盘：一种具有高营养价值的稳定喷雾干燥磨盘柿浆粉的开发方法

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-21 DOI:10.1016/j.foodchem.2025.143493

Xue Zhang , Ziyuan Yang , Xiaoying Jiang , Bolin Zhang , Hongfei Zhao

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引用次数: 0

摘要

柿子（Diospyros kaki L.）磨盘柿是中国北方地区的优势品种，但它对食品工业的保鲜提出了挑战。通过控制麦芽糊精（MD）的添加量和进料温度，制备出稳定的磨盘柿浆喷雾干燥粉。结果表明，MD添加量为28 %，进口温度为130 °C时，粉末的理化特性最佳，抗氧化活性增强。对柿浆粉的吸湿等温线和玻璃化转变曲线建模进行了评价。数据表明，吸附等温线服从III型曲线，Guggen-Heim-Anderson-de Boer模型拟合效果优于brunauer - emmet - teller模型。粉末特性在贮存过程中的变化表明，上述组合在25 °C贮存时保持最佳的粉末特性。研究结果为磨盘柿子粉末饮料的商业化生产提供了依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Expanding the potential of persimmon (Diospyros kaki L. cv. Mopan): A promising strategy for the development of stable spray-dried Mopan persimmon pulp powder with high nutritional value

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Expanding the potential of persimmon (Diospyros kaki L. cv. Mopan): A promising strategy for the development of stable spray-dried Mopan persimmon pulp powder with high nutritional value

Persimmon (Diospyros kaki L. cv. Mopan) is the predominant cultivar of astringent persimmon in northern China, but it presents a preservation challenge to the food industry. The aim of this study was to produce a stable spray-dried Mopan persimmon pulp powder by controlling the maltodextrin (MD) addition and inlet temperature. Results indicated that an MD addition of 28 % combined with an inlet temperature of 130 °C exhibited optimal physicochemical powder characteristics and enhanced antioxidant activity. The moisture sorption isotherms and glass transition curve modeling of persimmon pulp powder were evaluated. The data showed that the moisture adsorption isotherm followed a type III curve, with the Guggen-Heim-Anderson-de Boer model provided a better fit than Brunauer-Emmett-Teller model. The variation in powder characteristics during storage showed that the aforementioned combination maintained optimal powder characteristics when stored at 25 °C. These findings provide a basis for commercial production of powdered beverages from Mopan persimmons.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.