| БОЛОВСРОЛ | |
|---|---|
| Судалгааны чиглэл | Био нөөцийн инженрчлэл Үйлдвэрийн тоног төхөөрөмжийн төсөл зохион бүтээлт |
| Судалгааны түлхүүр үг | Хүнсний үйлдвэрийн машин тоног төхөөрөмжийн төсөл гүйцэтгэх Үйлдвэрийн тоног төхөөрөмжийн ашиглалт засвар Био материалын инжерерчлэл Био материалын микро ширхэгийн хэмжээ |
| Судалгааны ажлын талаар товч: | The objective of this research was to develop free waste whole sea buckthorn juice (WSB) powders using two novel concepts: micro-wet milling (MWM) and spray drying (SD). The efficiency of MWM was determined by the WSB juice's minimum particle size. At 10.4 μm, optimal MWM conditions of 10 mL/min and 50 rpm were achieved. It was found that MWM WSB juice has more phytochemicals and antioxidant properties than control of commercial sea buckthorn juice. The MWM SBT juice showed improved color, smaller particle size, significantly higher antioxidant properties and total phenolics in comparison to the mixer milled and commercial SBT juice. SD process was conducted drying carrier agents used in the process were: maltodextrin DE-20, arabic gum, and tapioca starch. The WBS juice and carrier agent solutions used were of the following concentrations: 25, 35, and 45 g w/w 100 g WSB juice. In terms of enhancing the efficiency of dryer microencapsulation on powder yield, gum Arabic was the most effective carrier. The antioxidant analysis of WSB juice powder with processed gum arabic revealed that higher amounts of antioxidants and phenolic compounds were found among other carrier agents. Specific impacts of drying inlet air temperature (120–160 °C), arabic gum level of (5-15g w/w), and maltodextrin DE20 level of (5–25g, w/w) on process, factors using the central composite design (CCD) of the response surface model (RSM) technique to maximize the responses on the spray drying (SD) of WSB juice powder. Results were inlet air temperature, arabic gum and maltodextrin increased the yield of the product, decreased the color and water content of the obtained powder, and led to the preservation of its nutritional value, phytonutrient properties increasing the total content of phenol and antioxidant potential. The WSB juice powders retained a higher amount of total phenolic content (TPC) found in optimized powder. |
