Freeze-drying of maple syrup: Efficient protocol formulation and evaluation of powder physicochemical properties

Bhatta, Sagar; Stevanović, Tatjana; Ratti, Cristina

doi:10.1080/07373937.2019.1616751

Cited by 14 publications

(24 citation statements)

References 34 publications

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“…The moisture content of FD MSP was in the range of 4.10–4.40% on dry basis. It is in agreement with the reported value (<5% in dry basis) of FD maple sugar (Bhatta et al, ). The moisture content of VDD powders was in the range of 0.63–0.71%, dry basis.…”

Section: Resultssupporting

confidence: 94%

“…Therefore, brown color can be induced by Maillard reaction or caramelization due to the chemical reactions between sugars and proteins which are present both in maple syrup and in the extracts (Caparino et al, ; Pua et al, ). L* ‐value of FD powders in this study is consistent with the values previously reported from our studies (Bhatta et al, ). Powder produced by VDD have shown significantly higher a*‐ and b*‐ values, indicating more redness and yellowness in color, respectively, than powders produced by FD (Table ).…”

Section: Resultssupporting

confidence: 93%

“…FD of syrup samples were done by following the previously formulated protocol for syrup only (Bhatta et al, ). Briefly, a freeze dryer (Freeze Mobile 24, Virtis Company, Inc., Gardiner, NY) equipped with a Unitop 400 L (Virtis Company, Inc.) drying chamber was used.…”

Section: Methodsmentioning

confidence: 99%

“…Micrographs of ×100 were used to estimate the powder particle size using Image J software version 1.52i (National Institutes of Health, Bethesda, MD). Micrographs were accessed with ImageJ software and calibrated to set the scale of image from pixels to μm, following the method previously used (Bhatta et al, ). The particle size was measured using the particle analyze tool.…”

Section: Methodsmentioning

confidence: 99%

“…The high hygroscopicity of simple sugars, the increase in solubility with temperature, a low glass transition temperature of sugars (fructose, glucose, and sucrose; T g = 5, 31, and 62°C, respectively [Y. H. Roos, ], and the stickiness problem in the drying equipment (B. R. Bhandari, Datta, & Howes, ) are some of the obstacles to overcome. Recently, we have applied freeze‐drying (FD) to produce dried maple syrup powder with instant‐like properties (Bhatta, Stevanovic, & Ratti, ). However, the dilution of maple syrup at 20 °Brix was required to successfully produce a powder.…”

Section: Introductionmentioning

confidence: 99%

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Impact of drying processes on properties of polyphenol‐enriched maple sugar powders

Bhatta

Ratti

Stevanović

2019

J Food Process Engineering

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The aim of this research was to develop a natural food ingredient based on maple sugar powders (MSP) enriched in polyphenols. By incorporating 0.01% (wt/vol) of hot water extract (hot water extraction: 90°C and 1 hr; bark/water, 1/10 wt/vol) from sugar and red maple bark into substandard quality maple syrup, the latter was enriched by 13–20% in total phenolic content (TPC). The mixtures (syrup and extracts) were dehydrated using freeze‐drying (FD: at −36°C for 15 hr and subsequently at 30°C for 10 hr) or vacuum double‐drum drying (VDD: at 80°C and 660 Torr) to obtain the powders. Influence of drying processes on TPC, antioxidant capacity, and physical properties of powders was studied. Both drying processes caused a decrease in TPC and antioxidant capacity of MSP. Nevertheless, bark extracts contributed to higher TPC (8–10%) and antioxidant capacity (>40%) compared to control MSP. The moisture content of VDD powders (0.63–0.71%, dry basis) was significantly lower than that of FD powders (4.10–4.40%, dry basis). MSP produced by FD were amorphous and those produced by VDD crystalline. FD powders had instant‐like properties (dissolution time of 12–13 s), whereas those produced by VDD were less cohesive (Hausner ratio, 1.13–1.21), with excellent flowability. Practical Applications Consumers are increasingly attracted by natural food products. Canada is the world major producer of maple syrup, a nutritious natural sweetener exclusively obtained from maple trees sap. Unfortunately, a “very dark” color syrup is accumulated as surplus in large quantity in Canada as it is considered of substandard quality. In this research, freeze‐drying (FD) and vacuum double‐drum drying (VDD) techniques were studied to produce maple sugar powders (MSP) from this substandard surplus syrup. This syrup was additionally enriched in polyphenols by adding hot water extracts from maple barks. The obtained polyphenol‐enriched MSP have shown interesting qualities for application as natural sweeteners, such as free flowing or instant‐like powder. Our results indicate that FD and VDD are suitable techniques for substandard syrup conversion into value‐added maple product. MSPs have a huge potential of application as natural food ingredients of instant drinks, cereal mix, cookies, and energy bars.

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Section: Resultssupporting

confidence: 94%

Section: Resultssupporting

confidence: 93%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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