Maltodextrin as a carrier of health benefit compounds in Satureja montana dry powder extract obtained by spray drying technique

被引：105

作者：

Vidovic, Senka S. ^{[1
]}

Vladic, Jelena Z. ^{[1
]}

Vastag, Zuzana G. ^{[1
]}

Zekovic, Zoran P. ^{[1
]}

Popovic, Ljiljana M. ^{[1
]}

机构：

[1] Fac Technol, Novi Sad 21000, Serbia

来源：

POWDER TECHNOLOGY | 2014年 / 258卷

关键词：

Spray drying; Powders: Satureja montana; Hygroscopicity; Essential oil; Sensor properties; SUGAR-RICH FOODS; GLASS-TRANSITION; CHEMICAL-COMPOSITION; WATER ACTIVITY; ESSENTIAL OIL; STABILITY; JUICE; PROTEIN; MICROPARTICLES; ANTIOXIDANT;

D O I：

10.1016/j.powtec.2014.03.038

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

In this study, the spray drying process of S. montana liquid extract was investigated. The influence of maltodextrin (as a carrier and drying agent) in concentrations of 10%, 30% and 50% on the following parameters was analyzed: production yield, obtained powder properties (hygroscopicity, bulk density, WSI and WAI), sensory properties and the content of beneficial health compounds. In all powders, moisture content was similar and lower than 5%. Powder obtained using 50% of maltodextrin showed the highest bulk density (138.0 mg/ml), the highest WSI (90.55%) and the lowest hygroscopicity. Dry powder, obtained using 10% of maltodextrin, showed the highest content of total phenols (153.61 mg/g), total flavonoids (118.69 mg/g), essential oil (1.2%) and carvacrol (902.52 mg/100 g), as well as the highest antioxidant activity (IC50 = 5.2394 mu g/ml), while ACE inhibition was similar to the other two powders. Sensory properties of S. montana powders were evaluated using two different tests. (C) 2014 Elsevier B.V. All rights reserved.

引用

页码：209 / 215

页数：7

共 48 条

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