Abstract

Transforming liquid smoke to powder form can provide convenience for use and storage. Liquid smoke was prepared by fast pyrolysis technology using a fluidised bed and converted to smoke powder by spray-drying or freeze-drying processes. Both drying processes effectively retained the bioactive compounds in the powder encapsulates with retention efficiencies up to 80%. The bioactive capacities were approximately two times higher than liquid smoke. Spray-drying did not induce thermal damage to the bioactive compounds, and the dominant compounds were retained in the powders. Gas chromatography–mass spectrometry and principal component analysis indicated that the chemical composition was not significantly changed after both drying methods, but small molecular carbonyls, furans and phenols were partially lost. The spray-dried particles had a spherical shape, while freeze-dried particles had irregular shapes because of different powder preparation methods. The particle size of spray-dried powders was in the range of 6.3 to 6.9 µm, while the value for freeze-dried powders was decreased from 580.4 to 134.7 µm by increasing the maltodextrin concentration. The freeze-dried powders performed better in terms of flowability and cohesiveness because of their relatively high density and large particle size. This study revealed that both encapsulation methods could efficiently prepare smoke powder. Spray-drying process would be suitable for large-scale production, while freeze-drying could be used to optimize the encapsulation efficiency of bioactive compounds.

Highlights

  • Liquid smoke is a smoke flavouring food ingredient that can increase the food shelf life (Dimakopoulou-Papazoglou & Katsanidis, 2017)

  • Maltodextrin was diluted in the fast pyrolysis liquid smoke to prepare the feed solutions for spray-drying and freeze-drying

  • The solid formed in freeze-drying chamber was weighed and collected as freeze-drying product

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Summary

Introduction

Liquid smoke is a smoke flavouring food ingredient that can increase the food shelf life (Dimakopoulou-Papazoglou & Katsanidis, 2017). Compared with traditional food smoking, food treatment with liquid smoke is fast, safe and environmental-friendly (Arvanitoyannis & Kotsanopoulos, 2012; Šimko, 2005). Liquid smoke is usually prepared by smouldering, a slow process by burning wood with limited oxygen. Fast pyrolysis can rapidly and efficiently convert wood into liquid smoke at an inert atmosphere (Xin et al, 2020). Fast-pyrolysis prepared liquid smoke showed a high antioxidant capacity and an equivalent safety level to commercialised liquid smoke (Xin et al, 2021).

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