Preparation Of High Quality Whole Seabuckthorn Fruit Powder

Seabuckthorn is rich in nutrients and bioactives.In order to reduce losses of bioactives,pomace discarding and dispersing difficulties of seabuckthorn powders,so as to make fuller use and valorize seabuckthorn fruits,this work uses seabuckthorn fruit as the raw material to study the effect of nitrogen and carbon dioxide aided cold pulping on the quality of seabuckthorn pulp,and evaluates the quality of the resultant seabuckthorn powder obtained after subsequent freeze drying.The seabuckthorn pomace obtained in the pulping process is subjected to superfine freeze pulverization and,with its physical and chemical properties and structural characteristics evaluated,added into the seabuckthorn fruit pulp powder to improve the quality of seabuckthorn fruit powder.The main findings are as follows:(1)The effect of different refrigerant cooling and oxygen-exhausting beating on the quality of seabuckthorn pulp and the preparation of fruit powderIn this experiment,Altay large-fruit seabuckthorn is used as the raw material,and the temperature(0?,10?,20?)is controlled by controlling different cold gases(liquid nitrogen,liquid carbon dioxide)at different inputs during the pulping process.It is compared with the conventional pulping at room temperature.The color,degree of browning,dissolved oxygen,p H change and the content of bioactives such as Vc,flavonoids and SOD in the seabuckthorn pulp after pulping are determined.Seabuckthorn fruit powder obtained under the optimal conditions is prepared and compared with conventional seabuckthorn fruit powder.The results showed that both liquid nitrogen and liquid carbon dioxide aided pulping can significantly increase the brightness of seabuckthorn pulp,inhibit the browning,and reduce the oxygen content in the pulp.When liquid nitrogen is used for cooling,oxygen removal and beating to 0?,the contents of Vc,flavonoids and T-SOD are the highest,which are 672.22mg/100 g,456.55 mg/100 g and 17.59 U/ml respectively;similarly,liquid carbon dioxide is also cooling down.The contents of Vc,flavonoids and T-SOD are the highest at 0?,which are 682.28 mg/100 g,452.47 mg/100 g and 18.32 U/ml respectively.Compared with traditional seabuckthorn fruit powder,the water content of seabuckthorn fruit powder is lower after powdering.It has good water solubility and fluidity,and contains more biologically active ingredients.Both cooling gases can effectively retain the bioactives of seabuckthorn fruit and improve the overall quality of seabuckthorn pulp.From the experimental results and economic point of view,the effect of liquid carbon dioxide is slightly better than that of liquid nitrogen and more economical.(2)Seabuckthorn pomace powder preparation by superfine freeze pulverization and characterization of its physicochemical and structural propertiesThe seabuckthorn pomace from the pulping process of seabuckthorn was used as the test material.Ultrafine freeze pulverization technology was used to prepare seabuckthorn pomace powder of different fineness using pulverizing frequencies in the range 20-50 Hz,and the seabuckthorn pomace powders obtained by mechanical pulverization at room temperature was used as the control group to evaluate the functional components,physical and chemical properties and structural properties.The results show that: the soluble dietary fiber,Vc content and water holding capacity of the powder prepared at a pulverizing frequency of 30 Hz are the highest,which are 7.63%,3.46 mg/100 g and 25.12%,respectively,all being better than 4.01%,2.28 mg/100 g,and 23.86% of the control group.The cation exchange capacity of the powder prepared with the frequency of the host at 40 Hz is the strongest,reaching 1.82mmol/L,which is better than the control group's 0.92 mmol/L.The total flavonoids dissolution,brightness,swelling property,water solubility of the powder prepared at a pulverizing frequency of 50 Hz are the highest,and the median particle size is the smallest,which are 5.67 mg/g,71.16,8.10 m L/g,23.32% and 21.72 ?m,respectively,all being better than those of the control group's 4.34 mg/g,65.57,6.17 m L/g,15.51% and 325.91 ?m.The ultrafine freezing pulverization technology can minimize the damage of heat to the thermosensitive bioactives in the seabuckthorn pomace powder during the pulverization process,and improve the retention rate,dissolution rate and functional characteristics of the nutrient and functional components of the pulverized product,while the main structure and group have not been compared.Big change.The results provide experimental basis for the development and utilization of seabuckthorn pomace.(3)Optimization of the fromula for whole seabuckthorn fruit powderThe seabuckthorn pomace powders was added at different levels and three factors,i.e.,pomace powder amount,pomace powder meshes,and silica amount were tested.The rate of agglomeration,angle of repose,and non-dimensional comprehensive sensory score of the whole seabuckthorn fruit powder are the response,and a Box-Behnken experiment is carried out to optimize the formula of whole seabuckthorn fruit powder.The results show that when the process conditions are 15% pomace,150 pomace mesh,and 1% silica,the nutritional value,storage performance,fluidity and sensory quality of sea buckthorn fruit powder are significantly improved,reaching an agglomeration rate of 31.72%,an angle of repose of32.33°,a sensory score 80.31,and an actual comprehensive score of 0.689.This work improves the comprehensive utilization of seabuckthorn fruit,and provides experimental basis for enhancing the valorization of seabuckthorn pomace.