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Characterization of membrane processed honey and the effect of ultrafiltration with diafiltration on subsequent spray drying
Author(s) -
Samborska Katarzyna,
Suszek Justyna,
HaćSzymańczuk Elżbieta,
Matwijczuk Arkadiusz,
Gładyszewska Bożena,
Chocyk Dariusz,
Gładyszewski Grzegorz,
Gondek Ewa
Publication year - 2018
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12818
Subject(s) - diafiltration , ultrafiltration (renal) , spray drying , chemistry , membrane , chromatography , sugar , ceramic membrane , fourier transform infrared spectroscopy , freeze drying , maltodextrin , food science , chemical engineering , biochemistry , microfiltration , engineering
Canola flower honey solution and glucose/fructose solution were subjected to ultrafiltration (UF) coupled with diafiltration (DF) with the use of 15 kDa ceramic membrane in order to partially remove sugars (with the rejection of proteins at the same time), and enhance a subsequent spray drying process. Membrane processing affected honey solution chemical composition, what was confirmed by Fourier transform infrared spectroscopy ‐ATR spectroscopy analysis. 50% of sugars was removed from honey solution, while 74% of nitrogen‐based compounds was rejected by membrane. Honey pretreatment by UF/DF enhanced the yield of subsequent spray drying process with the application of gum arabic as a drying carrier. Obtained powders, containing 60% of honey solids were fully amorphous (verified by morphology observation and X‐ray diffraction), with physical properties typical for sugar‐rich material dehydrated by spray drying. It was possible to reduce carrier content in honey powder to 40% solids, with a maintenance of drying yield above 50% at the same time. However, the flowability was not enhanced because of UF/DF pretreatment (but it was also not deteriorated). Practical applications The article presents the possibility to improve the process of honey spray drying by the application of membrane pretreatment. It was concluded that ultrafiltration with diafiltration, can be used for selective removal of sugars from honey, with simultaneous rejection of proteins important for antimicrobial properties. The obtained results can be used by food manufactures, because the difficult process of honey spray drying can be boosted by the proposed pretreatment method. The yield of membrane‐treated honey increases, and at the same time honey content in the material can be increased above typical value 50%.