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

ABSTRACT: 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.

SUBMITTER: Tanongkankit Y

PROVIDER: S-EPMC10656528 | biostudies-literature | 2023 Nov

REPOSITORIES: biostudies-literature

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

Tanongkankit Yardfon Y Eadmusik Sunee S Detchewa Pakkawat P Budsabun Tanakwan T Panphut Wattana W Jakkranuhwat Nattakan N Rittisak Sriwiang S Nonthanum Panadda P Phungamngoen Chanthima C

Scientific reports 20231117 1

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 compou ...[more]

PMID: 37978311

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Project description:Litopenaeus vannamei is one of the most popular shrimp species in the world and has been reported in studies on its dryness and flavor. However, the aroma characteristics of shrimps dried with different drying methods are compared in a unified way, and there are few reports on the difference in aroma of different shrimps dried. In order to clarify the difference in aroma characteristics of shrimp dried produced by different drying methods. In this study, blanched shrimp (BS) was used as a control to analyze the aroma characteristics of shrimp dried by five different procedures (SD-BFDP) samples, namely vacuum freeze-dried shrimp (VFDS), vacuum dried-shrimp (VDS), heat pump-dried shrimp (HPDS), hot air dried-shrimp (HADS) and microwave vacuum-dried shrimp (MVDS). An electronic nose (E-nose) was used to obtain the aroma fingerprint of SD-BFDP samples. Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used for qualitative and quantitative analysis of volatile compounds in SD-BFDP samples. Partial least squares regression (PLSR) was used to analyze potential correlations between sensory attributes and aroma-active compounds (AACs). Partial least squares-discrimination analysis (PLS-DA) was used to screen for signature aroma compounds. The results of the E-nose showed that there were differences in the aroma fingerprints of the SD-BFDP samples, and the E-nose could distinguish the five kinds of SD-BFDP. The qualitative and quantitative results of GC-MS showed that the types and contents of the main volatile components of SD-BFDP samples were different. 15 AACs were screened from SD-BFDP based on odor activity value (OAV). The PLSR results showed good correlations between certain sensory attributes and the majority of AACs. PLS-DA results displayed that aroma attributes of SD-BFDP samples could be distinguished by six signature aroma compounds, including trimethylamine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, nonanal, 3-ethyl-2,5-dimethylpyrazine, and octanal. These research results reveal that shrimps dried in different procedures have unique aroma characteristics, which could provide a theoretical basis for the rapid identification of aroma attributes of dried shrimps in the future. From a flavor perspective, MVD is the best drying method.

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

Publications

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

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