Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders
Abstract Foam-mat drying is a promising method due to involvement of proteins as foaming agent which acts like a wall material wrapping around bioactives and retards their degradation. In this study, powder properties of foam-mat dried carrot juice powders including 15% egg albumen (EA) and 15% egg...
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| Format: | Article |
| Language: | English |
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Academia Brasileira de Ciências
2023-10-01
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| Series: | Anais da Academia Brasileira de Ciências |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652023000401701&tlng=en |
| _version_ | 1797652482595225600 |
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| author | HULYA CAKMAK VASFİYE H. OZYURT |
| author_facet | HULYA CAKMAK VASFİYE H. OZYURT |
| author_sort | HULYA CAKMAK |
| collection | DOAJ |
| description | Abstract Foam-mat drying is a promising method due to involvement of proteins as foaming agent which acts like a wall material wrapping around bioactives and retards their degradation. In this study, powder properties of foam-mat dried carrot juice powders including 15% egg albumen (EA) and 15% egg albumen+ 10% whey protein isolate (WPI) during 90 days of storage at room conditions were evaluated by means of physical, chemical, thermal (DSC and TGA) and microstructural (SEM) analyses. The powder flow properties (wettability, hygroscopicity, degree of caking, Carr index and Hausner ratio) have been significantly affected from the moisture uptake during storage; however, powder flow properties of 15% EA+ 10% WPI powders were found to be better than 15% EA powders as it was also confirmed by particle diameter distributions that remained the same before and after the storage period. Besides, the total antioxidant, phenolic and carotenoid contents of 15% EA+ 10% WPI carrot powder was found comparably higher than 15% EA powders due to possible encapsulating mechanism of whey proteins. In addition to delaying of physical and chemical deteriorations in powders with WPI incorporation, thermal stability of the foam-mat dried carrot juice powders was also improved in 15% EA+ 10% WPI powder. |
| first_indexed | 2024-03-11T16:30:33Z |
| format | Article |
| id | doaj.art-cf8d55abc3b74461a9bce7309236206d |
| institution | Directory Open Access Journal |
| issn | 1678-2690 |
| language | English |
| last_indexed | 2024-03-11T16:30:33Z |
| publishDate | 2023-10-01 |
| publisher | Academia Brasileira de Ciências |
| record_format | Article |
| series | Anais da Academia Brasileira de Ciências |
| spelling | doaj.art-cf8d55abc3b74461a9bce7309236206d2023-10-24T07:38:43ZengAcademia Brasileira de CiênciasAnais da Academia Brasileira de Ciências1678-26902023-10-0195310.1590/0001-3765202320220554Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice PowdersHULYA CAKMAKhttps://orcid.org/0000-0002-4936-939XVASFİYE H. OZYURThttps://orcid.org/0000-0003-2524-5381Abstract Foam-mat drying is a promising method due to involvement of proteins as foaming agent which acts like a wall material wrapping around bioactives and retards their degradation. In this study, powder properties of foam-mat dried carrot juice powders including 15% egg albumen (EA) and 15% egg albumen+ 10% whey protein isolate (WPI) during 90 days of storage at room conditions were evaluated by means of physical, chemical, thermal (DSC and TGA) and microstructural (SEM) analyses. The powder flow properties (wettability, hygroscopicity, degree of caking, Carr index and Hausner ratio) have been significantly affected from the moisture uptake during storage; however, powder flow properties of 15% EA+ 10% WPI powders were found to be better than 15% EA powders as it was also confirmed by particle diameter distributions that remained the same before and after the storage period. Besides, the total antioxidant, phenolic and carotenoid contents of 15% EA+ 10% WPI carrot powder was found comparably higher than 15% EA powders due to possible encapsulating mechanism of whey proteins. In addition to delaying of physical and chemical deteriorations in powders with WPI incorporation, thermal stability of the foam-mat dried carrot juice powders was also improved in 15% EA+ 10% WPI powder.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652023000401701&tlng=enCarrotfoamwhey proteinpowdercarotenoidmicrostructure |
| spellingShingle | HULYA CAKMAK VASFİYE H. OZYURT Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders Anais da Academia Brasileira de Ciências Carrot foam whey protein powder carotenoid microstructure |
| title | Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders |
| title_full | Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders |
| title_fullStr | Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders |
| title_full_unstemmed | Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders |
| title_short | Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders |
| title_sort | effect of foam mat drying on bioactive powder and thermal properties of carrot juice powders |
| topic | Carrot foam whey protein powder carotenoid microstructure |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652023000401701&tlng=en |
| work_keys_str_mv | AT hulyacakmak effectoffoammatdryingonbioactivepowderandthermalpropertiesofcarrotjuicepowders AT vasfiyehozyurt effectoffoammatdryingonbioactivepowderandthermalpropertiesofcarrotjuicepowders |