Development and characterisation of novel nutraceuticals with spray drying technology

被引：82

作者：

Chiou, D. ^{[1
]}

Langrish, T. A. G. ^{[1
]}

机构：

[1] Univ Sydney, Sch Chem & Biomol Engn, Sydney, NSW 2006, Australia

来源：

JOURNAL OF FOOD ENGINEERING | 2007年 / 82卷 / 01期

基金：

澳大利亚研究理事会;

关键词：

amorphous; bioactive; crystallisation; encapsulation; fruit fibre; spray drying;

D O I：

10.1016/j.jfoodeng.2007.01.021

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The introduction of natural fruit fibres as an encapsulating agent has demonstrated encouraging results as a replacement carrier for spray drying sticky materials. The combination of these fruit fibres and bioactives (Hibiscus sabdariffa L.) has created a novel nutraceutical product suitable for a variety of applications in functional food manufacturing. Through characterisation of the product, it appears that the material is appropriate in terms of its moisture content and encapsulation of the bioactive material. It also maintains a free-flowing form under appropriately controlled humidity conditions suitable for manufacturing purposes. The presence of the bioactive material in the fibres does not appear to affect the product size or shape significantly. An unusual moisture change phenomenon was observed during exposure of the spray-dried powder to ambient air. A rapid moisture sorption and gradual slow desorption pattern was seen and is believed to be associated with crystallisation behaviour. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：84 / 91

页数：8

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