Effects of Spray-Drying and Freeze-Drying on Bioactive and Volatile Compounds of Smoke Powder Food Flavouring

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dc.citation.issue4
dc.citation.volume15
dc.contributor.authorXin X
dc.contributor.authorEssien S
dc.contributor.authorDell K
dc.contributor.authorWoo MW
dc.contributor.authorBaroutian S
dc.date.accessioned2024-10-30T18:58:27Z
dc.date.available2024-10-30T18:58:27Z
dc.date.issued2022-02-23
dc.description.abstractTransforming liquid smoke to powder form can provide convenience for use and storage. Liquid smoke was prepared by fast pyrolysis technology using a fluidised bed and converted to smoke powder by spray-drying or freeze-drying processes. Both drying processes effectively retained the bioactive compounds in the powder encapsulates with retention efficiencies up to 80%. The bioactive capacities were approximately two times higher than liquid smoke. Spray-drying did not induce thermal damage to the bioactive compounds, and the dominant compounds were retained in the powders. Gas chromatography–mass spectrometry and principal component analysis indicated that the chemical composition was not significantly changed after both drying methods, but small molecular carbonyls, furans and phenols were partially lost. The spray-dried particles had a spherical shape, while freeze-dried particles had irregular shapes because of different powder preparation methods. The particle size of spray-dried powders was in the range of 6.3 to 6.9 µm, while the value for freeze-dried powders was decreased from 580.4 to 134.7 µm by increasing the maltodextrin concentration. The freeze-dried powders performed better in terms of flowability and cohesiveness because of their relatively high density and large particle size. This study revealed that both encapsulation methods could efficiently prepare smoke powder. Spray-drying process would be suitable for large-scale production, while freeze-drying could be used to optimize the encapsulation efficiency of bioactive compounds.
dc.description.confidentialfalse
dc.edition.editionApril 2022
dc.format.pagination785-794
dc.identifier.citationXin X, Essien S, Dell K, Woo MW, Baroutian S. (2022). Effects of Spray-Drying and Freeze-Drying on Bioactive and Volatile Compounds of Smoke Powder Food Flavouring. Food and Bioprocess Technology. 15. 4. (pp. 785-794).
dc.identifier.doi10.1007/s11947-022-02779-3
dc.identifier.eissn1935-5149
dc.identifier.elements-typejournal-article
dc.identifier.issn1935-5130
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/71871
dc.languageEnglish
dc.publisherSpringer Nature
dc.publisher.urihttps://link.springer.com/article/10.1007/s11947-022-02779-3
dc.relation.isPartOfFood and Bioprocess Technology
dc.rights(c) 2022 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectBioactive
dc.subjectSmoke flavouring
dc.subjectPrincipal component analysis
dc.subjectSpray-drying
dc.subjectFreeze-drying
dc.subjectEncapsulation
dc.titleEffects of Spray-Drying and Freeze-Drying on Bioactive and Volatile Compounds of Smoke Powder Food Flavouring
dc.typeJournal article
pubs.elements-id491507
pubs.organisational-groupCollege of Health
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