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Volatile aroma and physicochemical characteristics of freeze-dried coconut water using different encapsulating agents

This research studied how different types and concentrations of encapsulating agents impacted freeze-dried coconut water products. Volatile aroma and physicochemical product characteristics were evaluated. The encapsulating agents were maltodextrin 4–8% (w/v), polydextrose 4–8% (w/v) and xanthan gum...

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Autores principales: Tanongkankit, Yardfon, Eadmusik, Sunee, Detchewa, Pakkawat, Budsabun, Tanakwan, Panphut, Wattana, Jakkranuhwat, Nattakan, Rittisak, Sriwiang, Nonthanum, Panadda, Phungamngoen, Chanthima
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10656528/
https://www.ncbi.nlm.nih.gov/pubmed/37978311
http://dx.doi.org/10.1038/s41598-023-46610-1
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author Tanongkankit, Yardfon
Eadmusik, Sunee
Detchewa, Pakkawat
Budsabun, Tanakwan
Panphut, Wattana
Jakkranuhwat, Nattakan
Rittisak, Sriwiang
Nonthanum, Panadda
Phungamngoen, Chanthima
author_facet Tanongkankit, Yardfon
Eadmusik, Sunee
Detchewa, Pakkawat
Budsabun, Tanakwan
Panphut, Wattana
Jakkranuhwat, Nattakan
Rittisak, Sriwiang
Nonthanum, Panadda
Phungamngoen, Chanthima
author_sort Tanongkankit, Yardfon
collection PubMed
description This research studied how different types and concentrations of encapsulating agents impacted freeze-dried coconut water products. Volatile aroma and physicochemical product characteristics were evaluated. The encapsulating agents were maltodextrin 4–8% (w/v), polydextrose 4–8% (w/v) and xanthan gum 0.1–0.3% (w/v). A plate freezer and an air blast freezer were used to pre-freeze the coconut water before drying. Freezing time had no impact on moisture content and water activity. The flavor compounds of coconut water is composed of alkanes, aldehyde, ketones, organic acids and some other flavor substances. Encapsulating agents are the main factors affecting the flavor of coconut water. Optimal conditions for producing dried coconut water were adding polydextrose at a concentration of 8%. Volatile compounds were assessed under different conditions of SPME- GC-TOFMS. The composition of flavor compounds in coconut water is complex and mainly includes esters, aldehydes, and phenols. Results showed that encapsulating agents improved the volatile aroma of dried coconut water products.
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spelling pubmed-106565282023-11-17 Volatile aroma and physicochemical characteristics of freeze-dried coconut water using different encapsulating agents Tanongkankit, Yardfon Eadmusik, Sunee Detchewa, Pakkawat Budsabun, Tanakwan Panphut, Wattana Jakkranuhwat, Nattakan Rittisak, Sriwiang Nonthanum, Panadda Phungamngoen, Chanthima Sci Rep Article This research studied how different types and concentrations of encapsulating agents impacted freeze-dried coconut water products. Volatile aroma and physicochemical product characteristics were evaluated. The encapsulating agents were maltodextrin 4–8% (w/v), polydextrose 4–8% (w/v) and xanthan gum 0.1–0.3% (w/v). A plate freezer and an air blast freezer were used to pre-freeze the coconut water before drying. Freezing time had no impact on moisture content and water activity. The flavor compounds of coconut water is composed of alkanes, aldehyde, ketones, organic acids and some other flavor substances. Encapsulating agents are the main factors affecting the flavor of coconut water. Optimal conditions for producing dried coconut water were adding polydextrose at a concentration of 8%. Volatile compounds were assessed under different conditions of SPME- GC-TOFMS. The composition of flavor compounds in coconut water is complex and mainly includes esters, aldehydes, and phenols. Results showed that encapsulating agents improved the volatile aroma of dried coconut water products. Nature Publishing Group UK 2023-11-17 /pmc/articles/PMC10656528/ /pubmed/37978311 http://dx.doi.org/10.1038/s41598-023-46610-1 Text en © The Author(s) 2023 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Article
Tanongkankit, Yardfon
Eadmusik, Sunee
Detchewa, Pakkawat
Budsabun, Tanakwan
Panphut, Wattana
Jakkranuhwat, Nattakan
Rittisak, Sriwiang
Nonthanum, Panadda
Phungamngoen, Chanthima
Volatile aroma and physicochemical characteristics of freeze-dried coconut water using different encapsulating agents
title Volatile aroma and physicochemical characteristics of freeze-dried coconut water using different encapsulating agents
title_full Volatile aroma and physicochemical characteristics of freeze-dried coconut water using different encapsulating agents
title_fullStr Volatile aroma and physicochemical characteristics of freeze-dried coconut water using different encapsulating agents
title_full_unstemmed Volatile aroma and physicochemical characteristics of freeze-dried coconut water using different encapsulating agents
title_short Volatile aroma and physicochemical characteristics of freeze-dried coconut water using different encapsulating agents
title_sort volatile aroma and physicochemical characteristics of freeze-dried coconut water using different encapsulating agents
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10656528/
https://www.ncbi.nlm.nih.gov/pubmed/37978311
http://dx.doi.org/10.1038/s41598-023-46610-1
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