Properties of raspberry powder obtained by a new method of fluidised-bed jet milling and drying compared to other drying methods.
bioactive compounds
drying
powders
raspberry
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
30 Aug 2020
30 Aug 2020
Historique:
received:
13
10
2019
revised:
24
04
2020
accepted:
07
05
2020
pubmed:
8
5
2020
medline:
1
1
2021
entrez:
8
5
2020
Statut:
ppublish
Résumé
Among food producers, there is a need for and a great interest in obtaining powders from fruit and vegetables characterised by high nutritional values and sensory qualities at favourable prices, preferably lower than those for powders obtained by freeze-drying (FD). The present study assessed the functional properties, including bioactive ingredient contents, of the raspberry powders obtained by a new method of fluidised-bed jet milling and drying (FBJD) which has not been yet used on an industrial scale. Compared to the powders obtained by FD, the powders obtained by the new method were characterised by a comparable content of vitamin C (~2.70-2.74 mg g Considering the findings outlined above, the method tested is concluded to be competitive with the methods currently used as a result of the high content of bioactive compounds in powders obtained by means of the cheaper, low-temperature process of simultaneous drying and micronisation in FBJD. © 2020 Society of Chemical Industry.
Sections du résumé
BACKGROUND
BACKGROUND
Among food producers, there is a need for and a great interest in obtaining powders from fruit and vegetables characterised by high nutritional values and sensory qualities at favourable prices, preferably lower than those for powders obtained by freeze-drying (FD). The present study assessed the functional properties, including bioactive ingredient contents, of the raspberry powders obtained by a new method of fluidised-bed jet milling and drying (FBJD) which has not been yet used on an industrial scale.
RESULTS
RESULTS
Compared to the powders obtained by FD, the powders obtained by the new method were characterised by a comparable content of vitamin C (~2.70-2.74 mg g
CONCLUSION
CONCLUSIONS
Considering the findings outlined above, the method tested is concluded to be competitive with the methods currently used as a result of the high content of bioactive compounds in powders obtained by means of the cheaper, low-temperature process of simultaneous drying and micronisation in FBJD. © 2020 Society of Chemical Industry.
Substances chimiques
Anthocyanins
0
Antioxidants
0
Polyphenols
0
Powders
0
Ascorbic Acid
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Types de publication
Comparative Study
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
4303-4309Informations de copyright
© 2020 Society of Chemical Industry.
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