Abstract
Effects of maltodextrin (MD) and four types of proteins, viz., whey protein isolate, egg albumin, soy protein isolate and pea protein on the physicochemical and antioxidant properties of spray-dried black mulberry juice powders were investigated. Generally, animal proteins were more effective than the plant ones in powder recoveries. Differential scanning calorimeter analysis revealed better compatibility of the mulberry juice-MD than that of juice-protein matrix. When the juice total soluble solid was replaced by protein at the same ratio, the spray-dried powders with animal protein involvements resulted in smaller particle size, lower moisture content, bulk density, total phenolic content, DPPH scavenging capacity but higher water solubility index (WSI) and total color difference (ΔE) as compared with the plant proteins. In addition, the spray-dried powders with MD as carrier showed lower hygroscopicity, ΔE and higher WSI as compared with the proteins. This work provided some fundamental knowledge and practical guidance in improving the powder recovery of spray drying of fruit juice.
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