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Effect of carrier types on the physicochemical and antioxidant properties of spray-dried black mulberry juice powders

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Abstract

Effects of maltodextrin (MD) and four types of proteins, viz., whey protein isolate, egg albumin, soy protein isolate and pea protein on the physicochemical and antioxidant properties of spray-dried black mulberry juice powders were investigated. Generally, animal proteins were more effective than the plant ones in powder recoveries. Differential scanning calorimeter analysis revealed better compatibility of the mulberry juice-MD than that of juice-protein matrix. When the juice total soluble solid was replaced by protein at the same ratio, the spray-dried powders with animal protein involvements resulted in smaller particle size, lower moisture content, bulk density, total phenolic content, DPPH scavenging capacity but higher water solubility index (WSI) and total color difference (ΔE) as compared with the plant proteins. In addition, the spray-dried powders with MD as carrier showed lower hygroscopicity, ΔE and higher WSI as compared with the proteins. This work provided some fundamental knowledge and practical guidance in improving the powder recovery of spray drying of fruit juice.

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Author notes

  1. Ruiying Wang and Ya Zhao contributed equally to the work and are joint first authors.

Authors and Affiliations

  1. School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255000, People’s Republic of China

    Ruiying Wang, Ya Zhao, Lanlan Zhu & Qilong Shi

  2. School of Agriculture and Food, The University of Melbourne, Parkville, VIC, 3010, Australia

    Zhongxiang Fang

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  1. Ruiying Wang
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Correspondence to Qilong Shi.

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Wang, R., Zhao, Y., Zhu, L. et al. Effect of carrier types on the physicochemical and antioxidant properties of spray-dried black mulberry juice powders. Food Measure 14, 1201–1212 (2020). https://doi.org/10.1007/s11694-019-00369-0

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  • DOI: https://doi.org/10.1007/s11694-019-00369-0

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