1. Applications of aged powders of spray-dried whey protein isolate and ascorbic acid in the field of food safety.
- Author
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Zhong, Chao, Tan, Songwen, Zhou, Zelin, Zhong, Xia, and Langrish, Timothy
- Subjects
- *
WHEY proteins , *VITAMIN C , *FOOD safety , *SPRAY drying , *FOOD testing , *POWDERS - Abstract
Whey protein isolate (WPI)-ascorbic acid (AA) solutions were used to generate powders using spray drying technology. The powders changed color during storage. In this study, spray-dried powders with different ratios of WPI to AA were aged under different conditions. Significant redness generation was observed by heating spray-dried WPI-ascorbic acid powders up to 80 °C rapidly, and redness was generated over a longer time (up to 3 to 5 days) at room temperature. This change in redness was used to develop a packaging indicator for tracking temperature and time, which may be used to indicate the degree of food freshness by visual observation. Another application was to make the aged powders into tablets, and red liquid extracts have been leached out of the tablets into aqueous solutions. The colors of the solutions with the aged WPI-AA powders and their red extract changed at different pHs (from 3 to 11). These extracts were coated onto paper to create low toxicity pH indicators for food testing. [ABSTRACT FROM AUTHOR]
- Published
- 2023
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