Structural, functional and antioxidant properties of spray dried clam shuck water

Abstract

Shuck water from clam is an under-utilized byproduct of clam processing operations. In the present study, shuck water was concentrated and spray dried to obtain a free flowing powder. Prior to spray drying, maltodextrin was added at 5 per cent of total solid content and a stable emulsion was formed. Further, the physico-chemical and functional properties of the emulsion and the powder were analyzed. Maltodextrin acted as an anti-caking agent by decreasing the caking strength from 9 Kg to 1.86 Kg and increasing the dispersibility and fat binding capacity. However, addition of maltodextrin resulted in slight reduction in surface active properties such as emulsion activity and foaming capacity, while yielding a stable emulsion. The surface characteristics of the powder were revealed by scanning electron and atomic absorption microscopy. Further, the antioxidant properties of the powders as assessed by standard anti-oxidant assays indicated higher DPPH antiradical scavenging activity for pure shuck water powder.