Investigating Characteristics of Encapsulated Sumac Extract Powder with Spray Drying and the Effect of Different Storage Conditions on its Phenolic Compounds and Antioxidant Activity
نویسندگان
1 Professor of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran
2 Academic Staff of Food Research Group, Food and Agriculture Research Department, Standard Research Institute (SRI), Karaj, Iran
3 MSc graduated, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran
4 PhD Student, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Ira
doi
10.22101/JRIFST.2018.10.20.734چکیده
Due to the microbial problems arising from the maintenance of spices and also flavor and color losses of the product during storage, encapsulation of spices extract is an appropriate solution that has been suggested by some researchers. Three different inlet air temperatures (140, 160 and 180 °C) and different maltodextrin (DE=18-20) concentrations (10, 20 and 30%) on bulk and tapped density, flow-ability, total phenolic content and antioxidant activity of spray dried sumac powders were investigated. Also the phenolic content and antioxidant activity, in three different storage conditions (light 20 °C, darkness 20 °C and 6 °C) for 90 days were investigated. The results demonstrated that with increasing inlet air temperature and maltodextrin concentration, the flow- ability of samples increased, while bulk density, tapped density and total phenolic content decreased. The antioxidant activity of the samples also decreased with increasing inlet air temperature and decreasing maltodextrin concentration. Considering 90-days storage results, lower temperatures in darkness conditions, seems to be the best choice for a long period storage of the spray dried sumac powders.
