Design and optimization of a strawberry-based dispersion to produce a spray drying functional powdered product, fortified with folic acid and zinc

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food and Bioproducts Processing Pub Date : 2024-06-03 DOI:10.1016/j.fbp.2024.05.017

Daniel Henao-González , Dairon David , Juan Torres-Oquendo , Paulo José do Amaral Sobral , Oscar Vega-Castro

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Abstract

The optimization of a strawberry-based dispersion to produce a powdered product fortified with Folic Acid (FA) and Zinc (Zn) was realized. The methodology involved production and characterization of strawberry pulp and strawberry-based dispersion, optimization of the dispersion process, and the manufacture and description of a powdered product. The optimal conditions for obtaining the strawberry-based dispersion were determined to be 11.7 % arabic gum (AG) and 23.3 % maltodextrin (MD). The recovery percentage of the powder was 71.38 %. The folic acid (FA) and zinc (Zn) contents in the strawberry powder were 272.3 mg/100 g and 0.21 %, respectively. The powder contains 20 % and 58 % of the daily reference values for pregnant mothers for FA and Zn, respectively. It is concluded that it was possible to optimize dispersion and obtain a strawberry powder fortified with AF and Zn suitable for consumption by pregnant women.

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设计和优化以草莓为基础的分散体，以生产添加叶酸和锌的喷雾干燥功能性粉末产品。

通过优化以草莓为基础的分散体，生产出了叶酸（FA）和锌（Zn）强化粉末产品。该方法涉及草莓果肉和草莓基分散液的生产和表征、分散过程的优化以及粉末产品的生产和描述。获得草莓基分散液的最佳条件被确定为 11.7% 的阿拉伯胶（AG）和 23.3% 的麦芽糊精（MD）。粉末的回收率为 71.38%。草莓粉中叶酸（FA）和锌（Zn）的含量分别为 272.3 毫克/100 克和 0.21%。草莓粉中叶酸和锌的含量分别为孕妇每日参考值的 20% 和 58%。由此得出结论，可以通过优化分散，获得适合孕妇食用的强化脂肪酸和锌的草莓粉。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.