Academic Journal
Dehydration of phenolic-rich extract from rambutan (Nephelium lappaceum L.) peel by foam mat drying
| العنوان: | Dehydration of phenolic-rich extract from rambutan (Nephelium lappaceum L.) peel by foam mat drying |
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| المؤلفون: | Nguyen Nhat Minh, Phuong, Le, Thien Trung, Van Camp, John, Raes, Katleen |
| المصدر: | LWT-FOOD SCIENCE AND TECHNOLOGY ; ISSN: 0023-6438 ; ISSN: 1096-1127 |
| سنة النشر: | 2024 |
| المجموعة: | Ghent University Academic Bibliography |
| مصطلحات موضوعية: | Agriculture and Food Sciences, Foam mat drying, Foaming agents, Rambutan peel, Phenolic compounds, Encapsulation, PROTEIN-POLYSACCHARIDE INTERACTIONS, PHYSICOCHEMICAL PROPERTIES, EGG-WHITE, ANTIOXIDANT CAPACITY, WATER ACTIVITY, POWDER, JUICE, TEMPERATURE, OVALBUMIN, IDENTIFICATION |
| الوصف: | Foam mat drying was used for the dehydration of a phenolic-rich rambutan peel extract. Foam products were evaluated for their physicochemical stability during storage. Experiments were carried out to determine the effect of foaming (10% of egg albumin/soy protein/pea protein) and stabilizing agents (0.5% of methylcellulose); storage conditions i.e. type of packages (polyethylene, glass), packaging techniques (modified atmosphere packaging, vacuum) under light or dark at 30 ◦C on phenolic compositions, antioxidant activity, water activity (aw), and color of foam products during 5 months storage. Foam products produced from egg albumin showed the highest total phenolic content (TPC) (8.73 ± 0.17 mg GAE/g) and antioxidant activity (7.47–9.70 mg TE/g). During storage, TPC, antioxidant activity, and the amount of individual phenolic compounds (geraniin, corilagin, rutin, ellagic acid, and quercetin) mostly decreased independent of the presence of light. Aw in all samples increased from 0.25 to 0.38 - 0.45 (except for the samples in glass packaging); whereas the color of the samples was insignificantly changed for 5 months. Rambutan peel phenolic-rich extract encapsulated within egg albumin can be stored at least 5 months with minimal quality changes and might be used as a food preservative ingredient |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | English |
| Relation: | https://biblio.ugent.be/publication/01HT2DRM2HXRV0HFCME11ZKS7M; http://doi.org/10.1016/j.lwt.2024.115973; https://biblio.ugent.be/publication/01HT2DRM2HXRV0HFCME11ZKS7M/file/01HT2DT2EJPMJ5GGWEJ316PX4K |
| DOI: | 10.1016/j.lwt.2024.115973 |
| الاتاحة: | https://biblio.ugent.be/publication/01HT2DRM2HXRV0HFCME11ZKS7M http://hdl.handle.net/1854/LU-01HT2DRM2HXRV0HFCME11ZKS7M https://doi.org/10.1016/j.lwt.2024.115973 https://biblio.ugent.be/publication/01HT2DRM2HXRV0HFCME11ZKS7M/file/01HT2DT2EJPMJ5GGWEJ316PX4K |
| Rights: | Creative Commons Attribution 4.0 International Public License (CC-BY 4.0) ; info:eu-repo/semantics/openAccess |
| رقم الانضمام: | edsbas.9A1AA6BD |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.lwt.2024.115973 |
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