اثر غلظت‌های مختلف مالتودکسترین و دماهای مختلف خشک‌کردن پاششی بر ویژگی‌های پودر عصاره ریزپوشانی شده سماق

نوع مقاله : مقاله پژوهشی

نویسندگان

• نسرین ملکی زاده ¹
• سیدهادی پیغمبردوست ¹
• عارف اولاد غفاری ²
• خشایار سرابندی ¹

¹ گروه علوم و صنایع غذایی، دانشگاه تبریز، ایران.

² موسسه استاندارد، کرج، ایران.

https://doi.org/10.22067/ifstrj.v0i0.61209

چکیده

هدف از این مطالعه، بررسی تأثیر دمای هوای ورودی و غلظت‌های مختلف مالتودکسترین افزوده شده در خشک‌کردن پاششی عصاره‌ آبی سماق بر برخی ویژگی‌های پودر تولیدی بود. سماق یکی از ادویه‌های رایج مورد استفاده مردم است. به دلیل مشکلات میکروبی ناشی از نگهداری ادویه‌ها و نیز کاهش کیفیت ترکیبات عطر و طعمی و رنگی آن‌ها در طی نگهداری، ریزپوشانی ترکیبات زیست فعال موجود در عصاره‌ ادویه‌ها راهکار مناسبی است که توسط پژوهشگران پیشنهاد شده است. خشک‌کردن پاششی از رایج‌ترین و اقتصادی‌ترین روش‌های ریزپوشانی است. در این پژوهش از سه دمای هوای ورودی (°C180 ،160 ،140)، سه غلظت مالتودکسترین (10، 20 و30 درصد) در خشک‌کن پاششی پایلوت برای تولید پودر عصاره سماق استفاده گردید. جریان هوا به‌صورت همسو با خوراک ورودی بود و دمای هوای خروجی بر روی C°80 تنظیم شد. آزمون‌ها شامل ارزیابی بازده تولید پودر، رطوبت، فعالیت آبی، انحلال‌پذیری، میزان جذب رطوبت، نم‌پذیری و شاخص‌های رنگی پودر عصاره سماق بود. نتایج نشان داد که با افزایش دمای هوای ورودی خشک‌کن و نیز افزایش غلظت مالتودکسترین، بازده تولید پودر، پارامتر رنگی روشنایی و توانایی نم‌پذیری پودرها افزایش یافت. از طرف دیگر مقدار رطوبت، فعالیت آبی، انحلال‌پذیری، خاصیت جذب رطوبت و پارامترهای رنگی کروما، a* و b* پودر ارتباط معکوسی با دمای هوای ورودی و غلظت مالتودکسترین داشتند. همچنین در این پژوهش مشخص گردید که دمای هوای ورودی به‌عنوان پارامتر اصلی فرایند خشک کردن پاششی به‌طور معنی‌داری (p

کلیدواژه‌ها

• خشک کردن پاششی
• ریزپوشانی
• سماق
• مالتودکسترین
• نم پذیری

عنوان مقاله [English]

Effects of different concentrations of maltodextrin and drying temperatures of spray drying process on physicochemical properties of encapsulated Sumac extract

نویسندگان [English]

• Nasrin Malekizadeh ¹
• Seyed Hadi Peighambardoust ¹
• Aref Oladghaffari ²
• Khashayar Sarabandi ¹

¹ Department of Food Science and Technology, College of Agriculture, University of Tabriz, Tabriz, Iran.

² Food Research Group, Food and Agriculture Research Department, Standard Research Institute, Karaj, Iran.

چکیده [English]

Introduction: Sumac is the common name of the Rhus genus, which contains over 250 individual species in the Anacardiaceae family. It is grown in temperate and tropical regions worldwide.Sumac is one of the most common spices used by people of the Mediterranean and Middle East regions. The sumac berries contain flavones, tannins, anthocyanins, and organic acids which provide antioxidant, antimicrobial and hypoglycemic activities. Due to spices maintenance problems caused by growth of microorganisms, flavor and color compounds losses, using spices extracts have recently been replaced. Although spices extract is sensitive to light, heat and oxygen and have a lower shelf life in poor storage conditions. Therefore, spices extract microencapsulation has been suggested by researchers. Spray drying is the most common and economical methods of microencapsulation. The aim of this study was to investigate the influence of different concentrations of maltodextrin and inlet air temperature on some properties of encapsulated sumac extract.

Materials and Methods: In the present study, the effects of three different inlet air temperatures (140, 160 and 180°C) and three different maltodextrin (DE=20-18) concentrations (10, 20 and 30%) on production efficiency, moisture content, water activity, solubility, hygroscopicity, wettability and color parameters of sumac extract spray dried powder were investigated. In all experiments, outlet air temperatures, atomizer rotational speed, feed flow rate and atomizer air pressure were kept constant at 80°C, 18000 rpm, 20 ml/min and 4±0.1 bar, respectively.

Results and Discussion: Production yield of the sumac powders varied from 44 to 57%. The addition of maltodextrin increased the product yield by preventing adhesion of the sumac extract on the dryer walls and also increasing the inlet air temperature caused an increase in product yield (P

کلیدواژه‌ها [English]

• Maltodextrin
• Microencapsulation
• spray drying
• Sumac
• Wettability

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