Abstract

Pomegranate juice powder could be applied as a valuable ingredient in other food and pharmaceutical products and be accessible throughout the year. In this research, pomegranate juice was spray dried at three maltodextrin levels (25, 35 and 45% w/w) and two inlet air temperatures (124 and 143 °C) and physicochemical and nutritional characteristics of the powder in terms of moisture content, pH value, ash content, color values, total phenolic compounds, along with microstructural properties of the pomegranate juice powders were analyzed. Inlet air temperature just could affect ash content of the powder while maltodextrin level could influence all properties of the final powder. SEM analysis revealed that lower maltodextrin levels and higher inlet air temperatures resulted in smaller but smoother particles. In conclusion, pomegranate juice powders produced at 25% maltodextrin level and 143 °C, with a low moisture content of 3.19%, high ash content of 0.58%, safe pH value of 3.4 and considerable total phenolic compounds of around 903 mg gallic acid/g db, are suitable and nutritionally-rich choices for industrial production.

摘要

石榴汁粉可用作其他食品和药品的重要成分，全年均可使用。在这项研究中，石榴汁在三种麦芽糊精水平（25%、35% 和 45% w/w）和两种入口空气温度（124 和 143 °C）以及粉末的物理化学和营养特性（水分含量）下进行喷雾干燥，分析了石榴汁粉末的 pH 值、灰分含量、颜色值、总酚类化合物以及微观结构特性。入口空气温度只会影响粉末的灰分含量，而麦芽糖糊精的含量会影响最终粉末的所有性能。SEM 分析表明，较低的麦芽糖糊精水平和较高的进气温度导致颗粒更小但更光滑。综上所述，