采用喷雾干燥技术的植物性高油粉末创新配方:物理化学和微观结构分析

Sudip Adhikari, Rewati Raman Bhattarai, Hani Al-Salami and Pramesh Dhungana
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摘要

植物性成分被认为是可持续来源,越来越多地用于生产动物源性产品的食品替代品。然而,尽管被认为是一种可持续的选择,但对植物性替代食品的接受程度却很低。主要原因是预制食品的感官属性较差,与动物性食品相比,植物性食品成分缺乏理想的功能。为了填补这一空白,本研究将重点放在具有增强功能的植物性高脂肪粉末的生产和表征上,该粉末可以作为食品制造领域乳制品基奶油粉末的替代成分。以平均油球大小分别为0.47 μm和0.75 μm的玉米油乳液为原料,采用喷雾干燥法制备总油含量为20%和40%的植物性高油粉末。配方采用绿豆分离蛋白的水溶性部分作为乳化剂,麦芽糖糊精作为壁材。理化分析表明,以玉米油乳化液为原料制备的玉米油乳化液的平均脂肪球尺寸(D[4,3])为0.47 μm,含油量为20%的玉米油乳化液与其他高含油量的玉米油乳化液相比,具有较低的休养角、较高的堆积密度和较低的游离油含量。共聚焦激光扫描显微镜(CLSM)和扫描电镜(SEM)图像也显示,与由较大脂肪球制备的粉末相比,由较小脂肪球制备的粉末聚集较少,表面油覆盖率低。这项研究强调了植物性来源在开发高油粉末方面的适用性,这些高油粉末可能在制造有价值的食品中找到潜在的应用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Innovative formulations using spray-drying technology for plant-based high-oil powders: physicochemical and micro-structural analyses

Innovative formulations using spray-drying technology for plant-based high-oil powders: physicochemical and micro-structural analyses

Plant-based ingredients, which are considered sustainable sources, are increasingly used to produce food alternatives to animal-origin products. However, despite being considered a sustainable option, the wider acceptance of plant-based alternative foods is poor. The major reasons are the inferior sensory attributes of prepared foods and the lack of desirable functionalities in plant-based food ingredients compared to their animal-based counterparts. To fulfil this gap, this study focuses on the production and characterization of plant-based high-fat powder with enhanced functionalities, which could serve as an alternative ingredient to the dairy-based cream powder in the food manufacturing sector. Plant-based high-oil powders containing 20% and 40% total oil were prepared from a corn oil emulsion having mean oil globule sizes of 0.47 μm and 0.75 μm, by spray-drying. Formulations used a water-soluble fraction of mung bean protein isolate as an emulsifier and maltodextrin as a wall material. The physicochemical analyses of the powders revealed that the powder prepared from corn oil emulsion with a mean fat globule size (D[4,3]) of 0.47 μm and 20% oil content had a lower angle of repose, higher bulk density and lower free oil content than other high-oil powder samples. Confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) images also showed that powders prepared from smaller fat globules were less clustered, with low surface oil coverage compared to the powders prepared from larger fat globules. This study highlighted the suitability of plant-based sources for developing high-oil powders that could find potential applications in creating valuable food products.

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