1
|
Perković G, Martinović J, Šelo G, Bucić-Kojić A, Planinić M, Ambrus R. Characterization of Grape Pomace Extract Microcapsules: The Influence of Carbohydrate Co-Coating on the Stabilization of Goat Whey Protein as a Primary Coating. Foods 2024; 13:1346. [PMID: 38731717 PMCID: PMC11083019 DOI: 10.3390/foods13091346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 04/23/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024] Open
Abstract
Both grape pomace and whey are waste products from the food industry that are rich in valuable ingredients. The utilization of these two by-products is becoming increasingly possible as consumer awareness of upcycling increases. The biological activities of grape pomace extract (GPE) are diverse and depend on its bioavailability, which is influenced by processes in the digestive system. In this work, goat whey protein (GW) was used as the primary coating to protect the phenolic compounds of GPE during the spray drying process. In addition, trehalose (T), sucrose (S), xylose (X), and maltodextrin (MD) were added to the goat whey proteins as co-coatings and protein stabilizers. All spray drying experiments resulted in microcapsules (MC) with a high encapsulation efficiency (77.6-95.5%) and yield (91.5-99.0%) and almost 100% recovery of phenolic compounds during the release test. For o-coumaric acid, the GW-coated microcapsules (MC) showed a bioavailability index of up to 731.23%. A semi-crystalline structure and hydrophilicity were characteristics of the MC coated with 10% T, S, X, or 5% MD. GW alone or in combination with T, S, MD, or X proved to be a promising carrier for polyphenols from grape pomace extract and ensured good bioavailability of these natural antioxidants.
Collapse
Affiliation(s)
- Gabriela Perković
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia; (G.P.); (G.Š.); (A.B.-K.)
| | - Josipa Martinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia; (G.P.); (G.Š.); (A.B.-K.)
| | - Gordana Šelo
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia; (G.P.); (G.Š.); (A.B.-K.)
| | - Ana Bucić-Kojić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia; (G.P.); (G.Š.); (A.B.-K.)
| | - Mirela Planinić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, HR-31 000 Osijek, Croatia; (G.P.); (G.Š.); (A.B.-K.)
| | - Rita Ambrus
- Faculty of Pharmacy, Institute of Pharmaceutical Technology and Regulatory Affairs, University of Szeged, H-6720 Szeged, Hungary
| |
Collapse
|
2
|
Yano T, Oshiro A, Ohsaki S, Nakamura H, Watano S. A Method for the Tensile Strength Prediction of Tablets with Differing Powder Plasticities. Chem Pharm Bull (Tokyo) 2024; 72:374-380. [PMID: 38599850 DOI: 10.1248/cpb.c24-00090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/12/2024]
Abstract
Tablets are the most commonly used dosage form in the pharmaceutical industry, and their properties such as disintegration, dissolution, and portability are influenced by their strength. However, in industry, the mixing fraction of powders to obtain a tablet compact with sufficient strength is determined based on empirical rules. Therefore, a method for predicting tablet strength based on the properties of a single material is required. The objective of this study was to quantitatively evaluate the relationship between the compression properties and tablet strength of powder mixtures. The compression properties of the powder mixtures with different plasticities were evaluated based on the force-displacement curves obtained from the powder compression tests. Heckel and compression energy analyses were performed to evaluate compression properties. During the compression energy analysis, the ratio of plastic deformation energy to elastic deformation energy (Ep/Ee) was assumed to be the plastic deformability of the powder. The quantitative relationship between the compression properties and tensile strength of the tablets was investigated. Based on the obtained relationship and the compression properties of a single material, a prediction equation was put forward for the compression properties of the powder mixture. Subsequently, a correlation equation for tablet strength was proposed by combining the values of K and Ep/Ee obtained from the Heckel and compression energy analyses, respectively. Finally, by substituting the compression properties of the single material and the mass fraction of the plastic material into the proposed equation, the tablet strength of the powder mixture with different plastic deformabilities was predicted.
Collapse
Affiliation(s)
- Takeru Yano
- Department of Chemical Engineering, Osaka Metropolitan University
| | - Atsushi Oshiro
- Department of Chemical Engineering, Osaka Metropolitan University
| | - Shuji Ohsaki
- Department of Chemical Engineering, Osaka Metropolitan University
| | - Hideya Nakamura
- Department of Chemical Engineering, Osaka Metropolitan University
| | - Satoru Watano
- Department of Chemical Engineering, Osaka Metropolitan University
| |
Collapse
|
3
|
Shelke G, Kad V, Pandiselvam R, Yenge G, Kakade S, Desai S, Kukde R, Singh P. Physical and functional stability of spray-dried jamun (Syzygium cumini L.) juice powder produced with different carrier agents. J Texture Stud 2023; 54:560-570. [PMID: 36883842 DOI: 10.1111/jtxs.12749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 01/26/2023] [Accepted: 03/03/2023] [Indexed: 03/09/2023]
Abstract
Jamun (Syzygium cumini L.) fruit is an underutilized source of bioactive phytochemicals. Therefore, preserving this fruit in various forms over the year is necessary. Spray drying can effectively preserve jamun juice; but the stickiness issue of fruit juice powder mainly arises during the drying, which may be overcome by using different carriers. Consequently, this experiment aimed to ascertain the effect of different carrier types (maltodextrin, gum arabic, whey protein concentrate, waxy starch, and maltodextrin: gum arabic) on the physical, flow, reconstitution, functional, and color stability of spray-dried jamun juice powder. The physical parameters of the produced powder such as moisture content, bulk, and tapped density were in the range of 2.57%-4.95% (w.b.), 0.29-0.50 and 0.45-0.63 g/mL, respectively. The powder yield ranged between 55.25% and 75.9%. The flow characteristics, Carr's index and Hausner ratio, were in the range of 20.89-35.90 and 1.26-1.56, respectively. Reconstitution attributes viz., wettability, solubility, hygroscopicity, and dispersibility were in the range of 90.3-199.7 s, 55.28%-95%, 15.23-25.86 g/100 g, and 70.97%-95.79%, respectively. The functional attributes include total anthocyanin, total phenol content, and encapsulation efficiency, were in the range of 75.13-110.01 mg/100 g, 129.48-215.02 g GAE/100 g, and 40.49%-74.07%, respectively. The L*, a*, and b* values ranged from 41.82 to 70.86, 14.33 to 23.04, -8.12 to -0.60, respectively. A combination of maltodextrin and gum arabic was found effective in producing jamun juice powder with appropriate physical, flow, functional, and color attributes.
Collapse
Affiliation(s)
- Ganesh Shelke
- Department of Agricultural Process Engineering, Dr. ASCAE&T Mahatma Phule Agricultural University, Rahuri, India
| | - Vikram Kad
- Department of Agricultural Process Engineering, Dr. ASCAE&T Mahatma Phule Agricultural University, Rahuri, India
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, 671124, India
| | - Govind Yenge
- Department of Agricultural Process Engineering, Dr. ASCAE&T Mahatma Phule Agricultural University, Rahuri, India
| | - Sudama Kakade
- Department of Agricultural Process Engineering, Dr. ASCAE&T Mahatma Phule Agricultural University, Rahuri, India
| | - Shivani Desai
- Department Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, 131028, India
| | - Ritu Kukde
- Department of Agricultural Process Engineering, Dr. ASCAE&T Mahatma Phule Agricultural University, Rahuri, India
| | - Punit Singh
- Department of Mechanical Engineering, Institute of Engineering and Technology, GLA University, Mathura, 281406, India
| |
Collapse
|
4
|
Arebo MA, Feyisa JD, Tafa KD, Satheesh N. Optimization of spray-drying parameter for production of better quality orange fleshed sweet potato ( Ipomoea batatas L.) powder: Selected physiochemical, morphological, and structural properties. Heliyon 2023; 9:e13078. [PMID: 36747935 PMCID: PMC9898653 DOI: 10.1016/j.heliyon.2023.e13078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 01/13/2023] [Accepted: 01/16/2023] [Indexed: 01/22/2023] Open
Abstract
Orange Fleshed Sweet Potato (OFSP) tuber is a rich source of β-carotene with potential antioxidants and phenolic compounds, nevertheless it is highly perishable root crop. Hence, we considered the optimization of parameters for the preparation of OFSP powder in spray drying technique. This study was designed by the Response Surface Methodology (RSM) with three factors in three levels considered in Central Composite Design (CCD). In case of spray drying process specification, inlet air temperature (IAT) (150 °C-190 °C), flow rate (FR) (10-20 ml/min), and carrier (Maltodextrin) concentration (MDC) (5-15%) were considered and optimized for better quality OFSP powder. As concentration of maltodextrin increased the powder yield, solubility, β-carotene content of OFSP powder increased, while hygroscopicity is decreased. The optimized conditions comprised of an inlet temperature of 172.71 °C, feed flow rate of 20 ml/min, and maltodextrin of 1% concentration. Under this optimized conditions, OFSP powder yield of 48.460%, with the solubility of 26.839%, β-carotene of 25.823 mg/100 g and minimum hygroscopicity of 13.862% was attained. The SEM images of spray-dried OFSP powder produced from the optimized conditions showed hexagonal in shapes, irregular in arrangement and compact. The OFSP powder had lower relative crystallinity (34.7%). In conclusion, the optimized OFSP powder with highest β-carotene and desirable physiochemical properties was produced and it can effectively utilize in the food formulation products.
Collapse
Affiliation(s)
- Medanit Assefa Arebo
- Department of Food Engineering, College of Engineering and Technology, Gambella University, Ethiopia
| | - Jireta Danadesa Feyisa
- Department of Food Engineering, College of Engineering and Technology, Gambella University, Ethiopia
| | - Kenenisa Dekeba Tafa
- Department of Food Process Engineering, College of Engineering and Technology, Wolkite University, Wolkite, Ethiopia,Corresponding author.
| | - Neela Satheesh
- Department of Postharvest Technology, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia,Department of Food Nutrition and Dietetics, Faculty of Agriculture, Sri Sri University, Cuttack, Odisha, India
| |
Collapse
|
5
|
Lima ACDS, Afonso MRA, Rodrigues S, Aquino ACD. Flowability of spray‐dried sapodilla pulp powder. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
| | | | - Sueli Rodrigues
- Department of Food Engineering Federal University of Ceará Fortaleza CE Brazil
| | | |
Collapse
|
6
|
Micro-Encapsulation and Characterization of Anthocyanin-Rich Raspberry Juice Powder for Potential Applications in the Food Industry. Processes (Basel) 2022. [DOI: 10.3390/pr10051038] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Raspberry juice obtained from fresh raspberry fruits was encapsulated separately using gum Arabic (GA), maltodextrin (MT), and waxy starch (WS) (1:10, w/v) and freeze-dried to develop raspberry juice powders (RBJP). The powders were characterised based on their physicochemical and phytochemical composition and their rheological and antioxidative properties, which significantly varied among the carriers. GA- and MT-encapsulated RBJP exhibited a better colour, higher yield, oil holding capacity, total anthocyanin content, and antioxidant properties. WS-encapsulated powder showed a better water holding capacity and total phenolic content; however, the powder was characterised by low solubility, total soluble solids, and redness. Hygroscopicity and titratable acidity did not significantly (p > 0.05) vary among the powders. Cyanidin diglucoside, the main anthocyanin compound identified in the RBJP, was significantly higher in MT (2549.89 µg/g) compared to GA (1935.45 µg/g) and WS (1458.81 µg/g). The RBJP produced using MT and GA showed irregular-shaped and non-spherical particles, which were less agglomerated and relatively larger, while the WS powder exhibited more uniform, spherical particles, which agglomerated together. An X-ray diffraction analysis showed that GA and MT powders had an amorphous structure with minimum crystallinity, while RBJP from WS was crystalline. It can be concluded that GA and MT produced RBJP with quality attributes relevant to the food industry.
Collapse
|
7
|
Santos NC, Almeida RLJ, de Medeiros MDFD, Hoskin RT, da Silva Pedrini MR. Foaming characteristics and impact of ethanol pretreatment in drying behavior and physical characteristics for avocado pulp powder obtained by foam mat drying. J Food Sci 2022; 87:1780-1795. [PMID: 35315074 DOI: 10.1111/1750-3841.16123] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 01/18/2022] [Accepted: 02/27/2022] [Indexed: 12/21/2022]
Abstract
The objective of this study was to optimize the production of powdered avocado using foam mat drying. In order to achieve this, the effect of Emustab® (4, 6, and 8% w/w), goat's milk (10, 15, and 20% w/w), and whipping time (15, 20, and 25 min) on the foam physical properties of avocado pulp were evaluated. In addition, the influence of ethanol pretreatment on the drying kinetics, thermodynamic properties, and physicochemical characteristics of the powders was also assessed. An experimental design 23 with three central points was used in this study and optimized foam conditions were dried at 50, 60, and 70°C, with a fixed air speed of 1.5 m/s. Empirical and diffusive models (boundary conditions of the third type) were adjusted to the experimental data to describe the drying kinetics and to determine the process activation energy and thermodynamic properties. The final products were characterized regarding their physical properties. Optimized foam mat drying conditions were achieved when avocado pulp was whipped for 15 min and 8% of Emustab® and 20% of powdered goat milk were used as foaming agents. The use of an ethanol pretreatment and higher drying temperature (70°C) resulted in higher drying rate (1.6 × 102 /min) and shorter processing time (270 min). The ethanol pretreatment reduced the activation energy and Biot number and led to more uniform moisture distribution. The physical properties, such as water content, water activity, bulk, and tapped densities decreased with an increase in drying temperature and pretreatment with ethanol, whereas water absorption capacity increased. PRACTICAL APPLICATION: In this work, new information about the drying kinetics and mass transfer of the foam mat avocado pulp using ethanol as pretreatment is obtained. The results will contribute to the optimization production avocado foaming and powder. Ethanol pretreatment can represent an alternative to minimize the negative impacts on drying process and can be surely suggested as an industrial application.
Collapse
Affiliation(s)
- Newton Carlos Santos
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal-RN, Brazil
| | | | | | - Roberta Targino Hoskin
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal-RN, Brazil.,Plants for Human Health Institute, Food Bioprocessing & Nutrition Sciences, North Carolina State University, North Carolina Research Campus, Kannapolis, North Carolina, USA
| | | |
Collapse
|
8
|
Nemati A, Motamedzadegan A, Milani JM. Evaluating the effect of different foam mat drying methods on the properties of orange beverage powder. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Azita Nemati
- Department of Food Science and Technology, Faculty of Agricultural Engineering Sari Agricultural Sciences and Natural Resources University Sari Iran
| | - Ali Motamedzadegan
- Department of Food Science and Technology, Faculty of Agricultural Engineering Sari Agricultural Sciences and Natural Resources University Sari Iran
| | - Jafar M. Milani
- Department of Food Science and Technology, Faculty of Agricultural Engineering Sari Agricultural Sciences and Natural Resources University Sari Iran
| |
Collapse
|
9
|
Arias-Ramos D, Chil-Núñez I, Morris HJ, Camacho-Pozo M, Lebeque-Pérez Y, Llauradó-Maury G, Cos P, Vervaet C. Technological, Biochemical and Microbiological Evaluation of Dehydrated Pleurotus ostreatus Powder for Nutraceutical Applications. CURRENT NUTRITION & FOOD SCIENCE 2022. [DOI: 10.2174/1573401318666220211101143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract:
Background: Mushroom-based products can serve as superior nutraceuticals in both preventing and alleviati human diseases. Dehydrated powder of Pleurotus ostreatus grown in Cuba has a rich nutritional composition and a large number of therapeutic properties. However, technological parameters (e.g. rheological), as well as biochemical and microbiological quality control standards for its use as a raw material in the manufacture of solid dosage forms with nutraceutical and biopharmaceutical applications have not been established yet.
Objective:
The study aims to determine the technological, biochemical and microbiological quality parameters of dehydrated Pleurotus ostreatus powder.
Method:
Rheological ngproperties (Carr´s index, Hausner´s ratio, angle of repose and flow rate) were determined in seven batches of mushroom powder. Biochemical and microbiological analyses were performed using standard methods. Other physicochemical properties (mean particle size, pH and moisture) were also determined.
Results:
Technical parameters showed a mean particle size of 224.08±7.96 µm, Carr´s compressibility index (23.08-26.58%), Hausner´s ratio (1.30-1.36), angle of repose (36.6-41.90°) and flow rate (3.69-6.93 g cm-2 s-1), typical of materials with poor flowability. Biochemical analyses indicated significant nutraceutical composition: protein (25.0-30.4%), carbohydrate (45-60%), ash (6.1-9.8%), fiber (5-9%), -D-Glucans (1.47-1.61%), iron (21-50 mg/100 g), zinc (3.8-8.0 mg/100 g), and polyphenols (123-160 mg/100 g). Moisture content was ≤3.50% and microbiological analyses were in agreement with ISO standards.
Conclusion:
Dehydrated P. ostreatus powder exhibits good nutraceutical composition and microbiological quality. Technological parameters evidenced poor flow properties, suggesting the need to include excipients to improve the rheological properties for applications as an active ingredient in solid dosage forms for health benefits.
Collapse
Affiliation(s)
- Daily Arias-Ramos
- Pharmacy Department, Faculty of Natural and Exact Sciences, Universidad de Oriente, Santiago de Cuba, Cuba
| | - Idelsy Chil-Núñez
- Pharmacy Department, Faculty of Natural and Exact Sciences, Universidad de Oriente, Santiago de Cuba, Cuba
| | - Humberto J. Morris
- Center for Studies on Industrial Biotechnology (CEBI), Universidad de Oriente, Santiago de Cuba, Cuba
| | - Miladis Camacho-Pozo
- Center for Studies on Industrial Biotechnology (CEBI), Universidad de Oriente, Santiago de Cuba, Cuba
| | - Yamila Lebeque-Pérez
- Center for Studies on Industrial Biotechnology (CEBI), Universidad de Oriente, Santiago de Cuba, Cuba
| | - Gabriel Llauradó-Maury
- Center for Studies on Industrial Biotechnology (CEBI), Universidad de Oriente, Santiago de Cuba, Cuba
| | - Paul Cos
- Department of Pharmaceutical Sciences, Faculty of Pharmaceutical, Biomedical and Veterinary Sciences, University of Antwerp, Belgium
| | - Chris Vervaet
- Department of Pharmaceutics, University of Ghent, Ghent, Belgium
| |
Collapse
|
10
|
García-Armenta E, Gutiérrez-López GF. Fractal Microstructure of Foods. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-021-09302-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
11
|
Queiroz MB, Sousa FR, Silva LBD, Alves RMV, Alvim ID. Co-crystallized sucrose-soluble fiber matrix: Physicochemical and structural characterization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112685] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
12
|
Physicochemical characterization and biological potential of Japanese quince polyphenol extract treated by different drying techniques. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112247] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
13
|
Karim N, Shishir MRI, Bao T, Chen W. Effect of cold plasma pretreated hot-air drying on the physicochemical characteristics, nutritional values and antioxidant activity of shiitake mushroom. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6271-6280. [PMID: 33949697 DOI: 10.1002/jsfa.11296] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 04/19/2021] [Accepted: 05/05/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Shiitake mushroom is one of the most popular delicious vegetables, although fresh shiitake mushroom has short shelf life as a result of biochemical degradation. Drying can prolong the shelf life of mushroom. Additionally, application of cold plasma pretreatments (CPT) before drying can preserve the product quality, processing costs and nutritional values. Therefore, we aimed to explore the effect of cold plasma pretreated hot-air drying at 50, 60 and 70 °C on the physicochemical characteristics, nutritional values and antioxidant activity of shiitake mushroom. RESULTS Scanning electron microscopy micrographs showed that CPT induced the surface modification of fresh shiitake (such as cellular disarrangement, cellular shrinkages, disruption or break down of cell walls, and intracellular spaces and cavities) and facilitate the rapid drying than control samples. Furthermore, CPT improved the powder qualities (bulk density, water retention and swelling index) and preserved higher nutritional attributes (sugars, vitamins, phenolic acids contents and antioxidant activity) compared to the control groups. CONCLUSION Conclusively, CPT could be a suitable alternative technique for improving drying characteristics and preserving nutritional attributes of agro-based products. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Naymul Karim
- Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | | | - Tao Bao
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Wei Chen
- Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
- Ningbo Research Institute, Zhejiang University, Ningbo, China
| |
Collapse
|
14
|
Barrett A, Ahnrud G, Ziegler D, Liu X, Kaletunc G. Ultrasonic agglomeration of model flour systems: Process parameter-product physico-thermal property relationships. J Food Sci 2021; 86:3868-3883. [PMID: 34323291 DOI: 10.1111/1750-3841.15850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 06/17/2021] [Accepted: 06/20/2021] [Indexed: 11/26/2022]
Abstract
Ultrasonic compression was applied to wheat flour to create an agglomerated and compacted model food system. This novel process combines physical compression with ultrasonic vibration to permanently weld particles together, thereby producing a robust compact. Fundamental relationships among operating parameters, energy imparted to the specimens, and physical properties of the agglomerated products were developed. Integrated agglomeration energy was determined to be a linear function of percent maximum horn amplitude and ultrasonication time, and integrated energy in turn influenced product physical properties, such as density and fracture strength, in highly significant linear relationships. Microscopic, computer tomographic, and differential scanning calorimetric analyses confirmed progressive compaction of and thermal stability changes in the flour matrix with increased processing energy. Specimens agglomerated at higher energy levels were furthermore demonstrated to have higher fracture strength than conventionally (pressure-only) compressed specimens despite similar densities, due to the robust interparticle bridging produced by agglomeration. PRACTICAL APPLICATION: Ultrasonic agglomeration represents a potential improvement over standard compression in the manufacturing of meal-supplementing energy bars. Ultrasonic agglomeration effectively adheres particles together without incorporation of low-nutrient- density syrups and binders. Agglomerated and compacted products also have superior mechanical stability, which can improve texture and physical stability during product handling.
Collapse
Affiliation(s)
- Ann Barrett
- Combat Feeding Division, US Army Combat Capabilities Command-Soldier Center, Natick, MA, USA
| | - Gianna Ahnrud
- Combat Feeding Division, US Army Combat Capabilities Command-Soldier Center, Natick, MA, USA
| | - David Ziegler
- Soldier Performance and Sustainment Directorate, US Army Combat Capabilities Command-Soldier Center, Natick, MA, USA
| | - Xun Liu
- Ohio State University, Ohio State University, Welding Engineering Program, Department of Material Science and Engineering, Columbus, OH, USA
| | - Gonul Kaletunc
- Ohio State University, Department of Food, Agricultural, and Biological Engineering, Columbus, OH, USA
| |
Collapse
|
15
|
Yano T, Ohsaki S, Nakamura H, Watano S. Numerical study on compression processes of cohesive bimodal particles and their packing structure. ADV POWDER TECHNOL 2021. [DOI: 10.1016/j.apt.2021.02.040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
16
|
Osojnik Črnivec IG, Skrt M, Šeremet D, Sterniša M, Farčnik D, Štrumbelj E, Poljanšek A, Cebin N, Pogačnik L, Smole Možina S, Humar M, Komes D, Poklar Ulrih N. Waste streams in onion production: Bioactive compounds, quercetin and use of antimicrobial and antioxidative properties. WASTE MANAGEMENT (NEW YORK, N.Y.) 2021; 126:476-486. [PMID: 33838387 DOI: 10.1016/j.wasman.2021.03.033] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 02/23/2021] [Accepted: 03/19/2021] [Indexed: 06/12/2023]
Abstract
Onion production generates abundant waste with high contents of bioactive compounds. These might have several beneficial functional properties for fortification of foods. To understand the variety and potential for further use, we examined various parts of the plants (edible/inedible waste/outer skin of onion), as well as extraction in water/ethanol and by shaking/sonication. Quercetin content and antioxidant capacity were initially determined for extracts of edible and waste parts of red, yellow and white onions, and red shallots. Ethanol extracts of the waste fraction had the highest quercetin content and antioxidant capacity. Except white onion, which contained no quercetin, the dried waste ethanol extracts contained up to 15 mg quercetin g-1 and had an antioxidant capacity of nearly 40 mg Trolox equivalents g-1. Furthermore, the dried skin ethanol extract of yellow onion, which is commercially the most available fraction, contained 8 mg quercetin g-1, with antioxidant capacity of 25 mg Trolox equivalents g-1 and high antimicrobial activity. Dried yellow onion skin showed good stability for the quercetin content under various storage conditions (4, 25, 37, 40 °C; dark/light; dry/moist air/in water). Bacteria, bacterial spores, yeast and mould counts remained unchanged for dried onion skin over 5 days under storage conditions that can promote food spoilage, indicating exceptional microbial stability. Finally, two different applications are demonstrated for dried yellow onion skin: tablets for home use (tablets as more convenient form of storage and for simple dosing in cooking), and a stabilisation additive (prolonged shelf-life of olive oil). Both represent efficient and straightforward approaches through waste prevention and food fortification.
Collapse
Affiliation(s)
- Ilja Gasan Osojnik Črnivec
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
| | - Mihaela Skrt
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
| | - Danijela Šeremet
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Meta Sterniša
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
| | - David Farčnik
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
| | - Erna Štrumbelj
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
| | - Aleš Poljanšek
- Ledina Grammar School, Resljeva cesta 12, 1000 Ljubljana
| | - Nika Cebin
- Ledina Grammar School, Resljeva cesta 12, 1000 Ljubljana
| | - Lea Pogačnik
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
| | - Sonja Smole Možina
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
| | - Miha Humar
- Department of Wood Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
| | - Draženka Komes
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Nataša Poklar Ulrih
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; The Centre of Excellence for Integrated Approaches in Chemistry and Biology of Proteins (CipKeBiP), Jamova 39, SI-1000, Ljubljana, Slovenia.
| |
Collapse
|
17
|
Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders. Molecules 2020; 25:molecules25173801. [PMID: 32825580 PMCID: PMC7503870 DOI: 10.3390/molecules25173801] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 08/12/2020] [Accepted: 08/19/2020] [Indexed: 01/02/2023] Open
Abstract
Sea buckthorn (Hippophaë rhamnoides L.) juice with inulin, maltodextrin, and inulin:maltodextrin (1:2 and 2:1) were spray-, freeze- and vacuum-dried at 50, 70 and 90 °C. The study aimed to assess the impact of drying methods and carrier agents on physical properties (moisture content, water activity, true and bulk density, porosity, color parameters, browning index), chemical components (hydroxymethylfurfural and phenolic compounds) and antioxidant capacity of sea buckthorn juice powders. Storage of powders was carried out for six months. Inulin caused stronger water retention in powders than maltodextrin. Vacuum drying provided powders with the highest bulk density. Maltodextrin did not promote browning and HMF formation as strongly as inulin. More phenolic compounds were found in powders with maltodextrin. Storage increased the antioxidant capacity of powders. The results obtained will be useful in optimizing the powders production on an industrial scale, designing attractive food ingredients.
Collapse
|
18
|
Ribeiro LC, Costa JMCD, Afonso MRA. Flow behavior of cocoa pulp powder containing maltodextrin. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.03420] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract This study aimed to evaluate the influence of maltodextrin addition on the flow properties of cocoa pulp powder obtained by spray and freeze drying. Cocoa pulp samples received 15% and 30% (m m-1) maltodextrin DE20. Two drying methods were used, spray and freeze drying. Powder morphology was evaluated through scanning electron microscopy (SEM). Wall friction angle, bulk density and tapped density were determined. Carr index (CI), Hausner ratio (HR) and flow index (FI) were used to evaluate powder flow. The particles powders obtained by spray drying showed rounded shapes, whereas the freeze dried powder showed irregular shapes. Increased maltodextrin concentration in the samples altered the powder particle size by spray drying and powder particle surface by freeze drying. The powder by spray drying of the sample with 30% of maltodextrin showed smallest wall friction angles, 13.4 to 14.9. The powder by freeze drying of the samples with 15% and 30% of maltodextrin showed wall friction angles between 14.0 and 20.6. Regarding flow, the powders by spray drying containing 30% of maltodextrin showed the best CI, HR and FI, 24.88, 1.33 and 4.88, respectively, being considered an acceptable flow. According to CI, HR and FI values, samples with 15% of maltodextrin produced powder classified as difficult flow in both methods applied. The higher maltodextrin concentration in cocoa pulp, the lower agglomeration in the powder by spray drying and the smoother particles surfaces in the powder by freeze drying. The addition of maltodextrin to the samples, for both drying methods, improve the powder flow and decrease the powder cohesion.
Collapse
|
19
|
Sun H, Wang X, Wang J, Shi G, Chen L. Influence of the formula on the properties of a fast dispersible fruit tablet made from mango, Chlorella, and cactus powder. Food Sci Nutr 2020; 8:479-488. [PMID: 31993172 PMCID: PMC6977490 DOI: 10.1002/fsn3.1330] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 11/01/2019] [Accepted: 11/18/2019] [Indexed: 01/04/2023] Open
Abstract
Tableting of fruit powders is gaining popularity because of the advantages it brings in, such as ease of storage, transportation, and use, and effervescent tablets could be a good alternative to accomplish fast dissolving. The present study provides a specific effervescent tablet formulation that is appropriate for the delivery of mango, cactus, and Chlorella fruit powder. The direct compression method was employed. A series of disintegration time, tensile strength, and moisture content tests were performed on the different formulations at each stage. The effects of effervescent agents' ratio, fruit powder proportion, acid and alkali content, and mannitol and lactose content on tablet properties were investigated. The results indicated that the tablet properties were highly influenced by formulation, especially the ratios of effervescent agents, fruit powders, acid to alkali ratio, as well as mannitol to lactose ratio. The best performing formulation was as follows, 45% effervescent agents (citric acid monohydrate:sodium bicarbonate = 1.3:1), 35% adhesives (mannitol:lactose = 1:8), and 20% mixed fruit powders (mango:cactus:Chlorella fruit powders = 14:5:1). With this formula, the moisture content was 3.62% and the disintegration time was 154 s, as well as a sufficient tensile strength of 2.32 MPa. Our study presented useful findings regarding the specific effects of changing ingredient ratios on tablet strength and other properties and provided a basis for the potential of using mango, cactus and microalgae powders as novel functional ingredients for fruit powder effervescent tablets. This may be used as a basis for further research on tableting.
Collapse
Affiliation(s)
- Hanying Sun
- Institute of Food Safety and QualityUniversity of Shanghai for Science and TechnologyShanghaiChina
| | - Xin Wang
- Institute of Food Safety and QualityUniversity of Shanghai for Science and TechnologyShanghaiChina
| | - Jiangyu Wang
- Institute of Food Safety and QualityUniversity of Shanghai for Science and TechnologyShanghaiChina
| | - Gengqiang Shi
- Institute of Food Safety and QualityUniversity of Shanghai for Science and TechnologyShanghaiChina
| | - Lan Chen
- Institute of Food Safety and QualityUniversity of Shanghai for Science and TechnologyShanghaiChina
| |
Collapse
|