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Influence of processing temperature on production of red beetroot powder as a natural red colorant using foam‐mat drying: Experimental and modeling study
With high medicinal and nutritional value, red beetroot powder is utilized as a natural pigment and functional additive in various food industries. In this investigation, red beetroot powder was produced using foam‐mat drying, and the effect of drying temperature on quality attributes was evaluated....
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10630850/ https://www.ncbi.nlm.nih.gov/pubmed/37970407 http://dx.doi.org/10.1002/fsn3.3621 |
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author | Bahriye, Golnaz Dadashi, Saeed Dehghannya, Jalal Ghaffari, Hossein |
author_facet | Bahriye, Golnaz Dadashi, Saeed Dehghannya, Jalal Ghaffari, Hossein |
author_sort | Bahriye, Golnaz |
collection | PubMed |
description | With high medicinal and nutritional value, red beetroot powder is utilized as a natural pigment and functional additive in various food industries. In this investigation, red beetroot powder was produced using foam‐mat drying, and the effect of drying temperature on quality attributes was evaluated. Computer simulation was also performed to assess the impact of temperature on uniformity of moisture loss and temperature during drying. Temperature variations did not exert a significant impact on water solubility and total color difference of the powders. Images obtained from field emission scanning electron microscopy illustrated that with increasing temperature, wrinkling, cracking, and roughness of the powder particles reduced because of the formation of smooth and hard crusts on the particles' surface. Predicted moisture content values were in good agreement with measured data. The results of this study could be used to optimize foam‐mat drying of red beetroot to produce functional powders with suitable physicochemical and microstructural characteristics. |
format | Online Article Text |
id | pubmed-10630850 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-106308502023-11-15 Influence of processing temperature on production of red beetroot powder as a natural red colorant using foam‐mat drying: Experimental and modeling study Bahriye, Golnaz Dadashi, Saeed Dehghannya, Jalal Ghaffari, Hossein Food Sci Nutr Original Articles With high medicinal and nutritional value, red beetroot powder is utilized as a natural pigment and functional additive in various food industries. In this investigation, red beetroot powder was produced using foam‐mat drying, and the effect of drying temperature on quality attributes was evaluated. Computer simulation was also performed to assess the impact of temperature on uniformity of moisture loss and temperature during drying. Temperature variations did not exert a significant impact on water solubility and total color difference of the powders. Images obtained from field emission scanning electron microscopy illustrated that with increasing temperature, wrinkling, cracking, and roughness of the powder particles reduced because of the formation of smooth and hard crusts on the particles' surface. Predicted moisture content values were in good agreement with measured data. The results of this study could be used to optimize foam‐mat drying of red beetroot to produce functional powders with suitable physicochemical and microstructural characteristics. John Wiley and Sons Inc. 2023-08-25 /pmc/articles/PMC10630850/ /pubmed/37970407 http://dx.doi.org/10.1002/fsn3.3621 Text en © 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Articles Bahriye, Golnaz Dadashi, Saeed Dehghannya, Jalal Ghaffari, Hossein Influence of processing temperature on production of red beetroot powder as a natural red colorant using foam‐mat drying: Experimental and modeling study |
title | Influence of processing temperature on production of red beetroot powder as a natural red colorant using foam‐mat drying: Experimental and modeling study |
title_full | Influence of processing temperature on production of red beetroot powder as a natural red colorant using foam‐mat drying: Experimental and modeling study |
title_fullStr | Influence of processing temperature on production of red beetroot powder as a natural red colorant using foam‐mat drying: Experimental and modeling study |
title_full_unstemmed | Influence of processing temperature on production of red beetroot powder as a natural red colorant using foam‐mat drying: Experimental and modeling study |
title_short | Influence of processing temperature on production of red beetroot powder as a natural red colorant using foam‐mat drying: Experimental and modeling study |
title_sort | influence of processing temperature on production of red beetroot powder as a natural red colorant using foam‐mat drying: experimental and modeling study |
topic | Original Articles |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10630850/ https://www.ncbi.nlm.nih.gov/pubmed/37970407 http://dx.doi.org/10.1002/fsn3.3621 |
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