Encapsulation of Russian Olive Water Kefir as an Innovative Functional Drink with High Antioxidant Activity.
Plant Foods Hum Nutr
; 76(2): 161-169, 2021 Jun.
Article
in En
| MEDLINE
| ID: mdl-33715102
ABSTRACT
Processing of Russian olive water kefir (RWK), as a fermented functional drink made with Russian olive juice and water kefir grains with high antioxidant activity, into powder is crucial for improving its stability for the commercialization of this product. For the first time, this study aimed to encapsulate water kefir microorganisms and bioactive compounds in RWK using carrier materials to develop a synbiotic functional powder using spray drying as an encapsulation method. The goal was maximizing antioxidant activity, product yield, and survival rate of water kefir microorganisms in the produced Russian olive water kefir powder. The optimal spray drying conditions were observed to be at an inlet air temperature of 120ºC, 35 % feed flow rate, and 7 % concentration of drying aid. The effects of spray drying conditions on the quality of microcapsules were assessed and modeled, and the validity of the model was verified. Also, the spray-dried powder's physicochemical properties were assessed and showed promising microbial and physicochemical characteristics compared with the freeze-dried powder.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Elaeagnaceae
/
Kefir
Type of study:
Prognostic_studies
Language:
En
Journal:
Plant Foods Hum Nutr
Journal subject:
BOTANICA
/
CIENCIAS DA NUTRICAO
Year:
2021
Document type:
Article
Affiliation country:
Canada