In:
AIMS Agriculture and Food, American Institute of Mathematical Sciences (AIMS), Vol. 8, No. 1 ( 2023), p. 214-235
Abstract:
〈abstract〉
〈p〉Sappanwood (〈italic〉Caesalpinia sappan〈/italic〉 Linn) contains brazilin, a natural antioxidant. It can be extracted and dried to obtain a dry extract powder. However, sappanwood extract drying is difficult due to its tendency to form a jelly-like structure, which strongly traps water molecules. This research studies the effect of foaming agents (egg albumin and gum Arabic) as well as the drying temperatures (40, 60, and 80 ℃) on the drying kinetics and physicochemical properties of the sappanwood extract powder. The water removal can be well expressed by the Page model. The addition of a foaming agent as well as the increase in drying temperature significantly speed up the drying process. However, at a temperature of 80℃, the effect of the foaming agents was less significant, and the dry extract became dark brown due to the occurrence of the Maillard reaction. By considering those trade-off phenomena, optimization with response surface methodology (RSM) was performed. The results indicated that sappanwood extract could be fully dried using a mixture of 5% egg albumin and 25% gum Arabic as the foaming agent at 64.1 ℃, the in just 64.7 minutes or 7 times shorter compared to the drying without foaming agent. Under these drying conditions, the total phenolic compound retention was up to 87.25%.〈/p〉
〈/abstract〉
Type of Medium:
Online Resource
ISSN:
2471-2086
DOI:
10.3934/agrfood.2023012
Language:
Unknown
Publisher:
American Institute of Mathematical Sciences (AIMS)
Publication Date:
2023
detail.hit.zdb_id:
2861488-4
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