Developing New Health Material: The Utilization of Spray Drying Technology on Avocado (Persea Americana Mill.) Seed Powder
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sample Preparation
2.2. Solution Preparation and Stability Test
2.2.1. Solution Preparation
2.2.2. Brix and pH Value
2.2.3. Total Phenolic Content
2.2.4. Reducing Power
2.2.5. ABTS Method(2,2′-azino-bis[3-ethylbenzothiazoline-6-sulfonate])
2.2.6. DPPH Method
2.3. Spray Drying
2.4. Regression Model and Statistical Analysis
2.5. Avocado Seed Powder Analysis
2.5.1. Powder Yield
2.5.2. Moisture Analysis
2.5.3. Water Activity Analysis
2.5.4. Solubility Analysis
2.5.5. Color Analysis
2.5.6. Scanning Electron Microscopy (SEM)
2.6. Statistical Analysis
3. Results and Discussion
3.1. Solution Stability
3.2. Regression Model and Statistical Analysis
3.3. Powder Yield
3.4. Moisture Content
3.5. Water Activity
3.6. Solubility
3.7. Color Analysis
3.8. Scanning Electron Microscopy (SEM)
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Trial * | Inlet Temperature (°C) | Feed Flow Rate (mL/min) |
---|---|---|
1 | 160 | 20 |
2 | 200 | 20 |
3 | 160 | 25 |
4 | 200 | 25 |
5 | 152 | 22.5 |
6 | 208 | 22.5 |
7 | 180 | 19 |
8 | 180 | 26 |
9 | 180 | 22.5 |
10 | 180 | 22.5 |
11 | 180 | 22.5 |
12 | 180 | 22.5 |
13 | 180 | 22.5 |
Sugar Content (°Brix) | pH Value | Total Phenolic Content (mg GAE/g) | Reducing Power (OD Value) | ABTS (IC50: μg/mL) | DPPH (IC50: μg/mL) | |
---|---|---|---|---|---|---|
Avocado seed extract | 1.23 ± 0.047 | 5.76 ± 0.024 | 367.13 | 1.70 ± 0.06 | 2.767 | 65.28 |
Model | Yield (%) | Moisture (%) | Water Activity | Solubility (s) | Color | ||
---|---|---|---|---|---|---|---|
L* | a* | b* | |||||
Quadratic | Linear | Linear | Linear | Quadratic | |||
β0 | 26.07 | 7.56 | 0.32 | 66 | 40.52 | 7.08 | 14.54 |
β1 | 4.06 | −0.25 | −0.015 | −6.81 | −0.81 | −0.066 | 0.02 |
β11 | 1.78 | - | - | - | −0.39 | −0.21 | −0.39 |
β2 | 2.07 | 0.050 | −1.464 × 10−3 | 1.21 | 0.24 | −0.11 | −0.21 |
β22 | −1.53 | - | - | - | −0.22 | −0.21 | −0.11 |
β12 | 0.98 | - | - | - | 0.075 | −0.11 | −0.17 |
R2 | 0.96 | 0.97 | 0.51 | 0.93 | 0.978 | 0.44 | 0.48 |
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Alissa, K.; Hung, Y.-C.; Hou, C.Y.; Lim, G.C.W.; Ciou, J.-Y. Developing New Health Material: The Utilization of Spray Drying Technology on Avocado (Persea Americana Mill.) Seed Powder. Foods 2020, 9, 139. https://doi.org/10.3390/foods9020139
Alissa K, Hung Y-C, Hou CY, Lim GCW, Ciou J-Y. Developing New Health Material: The Utilization of Spray Drying Technology on Avocado (Persea Americana Mill.) Seed Powder. Foods. 2020; 9(2):139. https://doi.org/10.3390/foods9020139
Chicago/Turabian StyleAlissa, Karen, Yu-Chi Hung, Chih Yao Hou, GiGi Chin Wen Lim, and Jhih-Ying Ciou. 2020. "Developing New Health Material: The Utilization of Spray Drying Technology on Avocado (Persea Americana Mill.) Seed Powder" Foods 9, no. 2: 139. https://doi.org/10.3390/foods9020139
APA StyleAlissa, K., Hung, Y. -C., Hou, C. Y., Lim, G. C. W., & Ciou, J. -Y. (2020). Developing New Health Material: The Utilization of Spray Drying Technology on Avocado (Persea Americana Mill.) Seed Powder. Foods, 9(2), 139. https://doi.org/10.3390/foods9020139