Abstract
Thylakoid membranes isolated from spinach have previously been shown to inhibit lipase/co-lipase and prolong satiety in vivo. There is a need to develop thylakoid products that not only have the desired characteristics and functionality after processing, but also are stable and provide equivalent effect on appetite over the promised shelf life. The aim of the present study was therefore to evaluate how the thylakoid powders’ characteristics and functionality were affected by moisture during storage. Thylakoids produced by drum-drying, spray-drying, and freeze-drying were incubated in controlled atmosphere with different relative humidity (10 RH%, 32 RH%, 48 RH% and 61 RH%) for 8 months. The water content in all powders was increased during storage. The water absorption was moisture-dependent, and the powders were considered hygroscopic. Relative humidity showed a definite influence on the rate of chlorophyll degradation and loss of green color in thylakoid powders after storage which correlated with impaired emulsifying capacity. Spray-dried powder had the overall highest chlorophyll content and emulsifying capacity at all RH-levels investigated. Spray drying was therefore considered the most suitable drying method yielding a powder with best-maintained functionality after storage. The results can be applied towards quality control of high-quality functional foods with appetite suppressing abilities.
Highlights
Dehydrated foods are subjected to physical, chemical and biological deterioration processes during storage such as loss of nutritional substances, color, and aroma compounds [1]
The present work investigates the effect of storage conditions in varying relative humidity on appetite reducing thylakoid powders produced and dried in different ways
dried thylakoids produced by the pH method (DDpH) had a higher water content prior incubation compared with the other powders and was instead subjected to desorption when incubated in 11 RH%, 32 RH% and 48 RH% but after incubation in the highest relative humidity (61 RH%), absorption was taking place in these samples as well
Summary
Dehydrated foods are subjected to physical, chemical and biological deterioration processes during storage such as loss of nutritional substances, color, and aroma compounds [1]. Water activity is a key parameter that determines storage stability of dry products. For functional foods containing active ingredients, it is important to control these processes during storage to ensure both microbial safety and the proposed function over the products’ shelf life. Thylakoid membranes isolated from spinach can be used as an appetite-reducing ingredient promoting weight loss due to increased satiety between meals [4]. Thylakoids are the photosynthetic membrane in the chloroplast and is responsible for the conversion of solar energy into adenosine triphosphate (ATP) and nicotinamide adenine dinucleotide phosphate (NADPH), used in the production
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