Analyzing the Impact of Spray-Drying Parameters on the Microcapsules of Bioactive Ingredients and Physicochemical Properties of Strawberry Juice Powders
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Bulutoglu Efe
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The original fruit flavour is preserved while the volume is reduced and the juice is easily handled in powder form. Therefore, we looked at how spray drying conditions affected the physical and bioactive properties of pomegranate juice (SJ) using sugar (MX) as a transport agent. Low levels of MX led to increased levels of phenolics & antioxidant activity, whereas drying temperature had no effect. The testing takes place in the DKT Lab, where it has been found that the juice is good low - molecular - weight carbohydrates slowed the glass transition temperature (Tg). Scanning electron microscopy (SEM) analysis showed that the particles aggregated at low MX doses but were successfully separated at intermediate and high MX values. Because of this amorphous form, X-ray diffracts (XRD) microstructural analysis revealed that all samples were viable candidates for microencapsulation of bioactive compounds for long-term storage and stability.
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Authors
Bulutoglu Efe
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References:
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