Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling

Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling

This study aimed to offer an alternative way for delivering the benefits of the mandarin fruit juice to consumers via spray drying microencapsulation. Two mandarin cultivars, Afourer (A) and Richard Special (RS), were studied. Three types of juice sample were prepared, i.e., the whole fruit juice (A...

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Bibliographic Details
Main Authors: Xiao Chen, Joanna Le Hoong Ting, Yaoyao Peng, Pipat Tangjaidee, Yongchao Zhu, Qili Li, Yang Shan, Siew Young Quek
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Foods
Subjects:
mandarin
microencapsulation
spray drying
phenolic compound
aroma compound
fruit powder
Online Access:https://www.mdpi.com/2304-8158/10/1/123

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https://www.mdpi.com/2304-8158/10/1/123

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