Effect of Trehalose on the Physicochemical Properties of Freeze-Dried Powder of Royal Jelly of Northeastern Black Bee
Source abstract
Abstract
Trehalose is known for its effect of improving the stability of freeze-dried foods. In this work, vacuum freeze-drying (VFD) technology was employed to prepare northeast black bee royal jelly into lyophilized powder and a novel method mixing trehalose into royal jelly is successfully developed to enhance the free radical scavenging ability and the nutrition stability of royal jelly lyophilized powder. The effects of different trehalose content (0, 0.1, 0.3, 0.5, 0.7 and 0.9 wt.%) on the physicochemical properties of lyophilized royal jelly powder were studied. With systematic analysis, it was found that the incorporation of suitable trehalose content in lyophilized royal jelly powder can reduce the loss of the protein, total sugar, total flavone content during the VFD process and enhance the total phenolic antioxidant capacity, solubility, angle of repose, and bulk density of the royal jelly powder. Finally, lyophilized royal jelly with 0.5 wt.% trehalose is selected as the suitable addition content which exhibits the best radical scavenging ability as well as the lowest hygroscopicity. From the perspective of sensory evaluation, all royal jelly lyophilized powders with trehalose are acceptable.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Microencapsulation and Drying Processes · Microbial Inactivation Methods · Bee Products Chemical Analysis
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China
Institute for Materials Discovery, University College London, London WC1E 7JE, UK
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