Physicochemical Properties of Instant Honeysuckle Berry Powder Under Low-temperature Spray Drying

摘要

The low-temperature spray drying technology was developed to process instant berry powder with high efficiency and higher anthocyanin retention.The maltodextrin,whey protein and inulin were selected as additives for instant properties formation in berry powder.The effects of inlet air temperature （40 ℃–80 ℃）,vacuum degree （0.02–0.06 MPa） and additive amount on the physicochemical properties of berry powder were analyzed through solubility,anthocyanin retention and powder yield,based on moisture content and microstructure.The findings indicated that adding maltodextrin to berry enhanced the powder yield and instant solubility.Whey protein,as an additive,provided effective protection for the anthocyanins of berry powder,and the addition less than 10 g·100^-1 g improved the powder yield.Inulin,as an additive,reduced moisture content of berry powder,which was conducive to the higher anthocyanin retention and solubility.Technique for order preference by similarity to ideal solution （TOPSIS） analysis was conducted to optimize the spray drying parameters for anthocyanin protection and solubility.The addition of 100% maltodextrin enhanced anthocyanin protection and solubility,while maintaining the desired moisture content and powder yield.This approach was used to evaluate the comprehensive quality of berry powder.This research can provide technical guidance for producing berry powder under low-temperature spray drying.

关键词

low-temperature / spray drying / berry / instant solution / anthocyanin / microstructure