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Encapsulation of Russian olive water kefir as an innovative functional drink with high antioxidant activity
Authors: Pariya Darvishzadehboroojeni, Valerie Orsat, Sebastien P. Faucher
Identifier: CSBE21184
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Published in: CSBE-SCGAB Technical Conferences » 5th CIGR and AGM Quebec City 2021 » Regular Sessions
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Description: 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 rates of water kefir microorganisms in the Russian olive water kefir powder. The optimal spray drying conditions were observed to be at an inlet air temperature of 120?C, 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 spraydried powder's physicochemical properties were assessed and showed promising microbial and physicochemical characteristics compared with the freeze-dried powder.
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Date: 2021-06-11
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Conference name: 5th CIGR International Conference and CSBE-SCGAB AGM 2021, Quebec City,QC, 11-14 May 2021.
Session name: Food 6 - Functional Foods
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Type: Text.Abstract
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Publication type: Presentation
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Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
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DOI:
Description: 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 rates of water kefir microorganisms in the Russian olive water kefir powder. The optimal spray drying conditions were observed to be at an inlet air temperature of 120?C, 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 spraydried powder's physicochemical properties were assessed and showed promising microbial and physicochemical characteristics compared with the freeze-dried powder.
Keywords:
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2021-06-11
Technical field:
Conference name: 5th CIGR International Conference and CSBE-SCGAB AGM 2021, Quebec City,QC, 11-14 May 2021.
Session name: Food 6 - Functional Foods
Other information:
Type: Text.Abstract
Format:
Publication type: Presentation
Source:
Relation:
Coverage:
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
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