Mechanism of caking of granules containing oily materials

Antioxidant and antimicrobial properties of wine byproducts and their potential uses in the food industry

Wine pomace (WP) is one of the agricultural byproducts that has received most attention from food scientists due to the wide range of interesting compounds that remain after the winemaking process. Different powdered products rich in phenolic compounds, with interesting antioxidant and antimicrobial activities, were obtained from WP by applying processes that are both environmentally friendly and economically affordable for the food industry. The products obtained showed high global antioxidant activities (ABTS assay), successfully delayed the onset of lipid oxidation in the Rancimat test, and showed different antimicrobial properties. Products derived from seed-free WP showed bactericidal effects against total aerobic mesophilic bacteria (TAMB) and lactic acid bacteria (LAB) and inhibited Enterobacteriaceae growth completely. The product derived from whole WP presented bacteriostatic activity against the three microorganism groups tested, whereas the product obtained from grape seed promoted TAMB and LAB growth but delayed Enterobacteriaceae proliferation.

Factors contributing to the poor bulk behavior of meat and bone meal and methods for improving these behaviors

Meat and bone meal (MBM), a product of the rendering industry, is a potential feedstock for numerous bio-based applications. Design of processing equipment for MBM is difficult due to MBM's bulk behaviors; it flows less easily than many other granular materials, and it tends to foul the surfaces of processing equipment. This study examines the major factors contributing to MBM's poor bulk behavior, including moisture content, fat content, particle size distribution and temperature, and the relative importance of these factors. Potential methods for improving MBM's bulk properties, including use of an anti-caking agent, dehydration, fat extraction, milling and refrigeration are also studied. The effects of these factors were determined by a standard laboratory measurement, the Hausner ratio, as well as by the rate of surface-fouling and dust generation using a pilot-scale aspirator. In contrast to past studies with other granular materials, moisture content was shown to have an insignificant effect on MBM's bulk behavior. The results, however, show that MBM fat content is a major determinant of the bulk behavior of the MBM. Reduction of fat content resulted in major changes in MBM's bulk behavior, by all measures used. Less dramatic changes were achieved through refrigeration to solidify the fat and/or treatment with an anti-caking agent.

Drug-fatty acid salt with wax-like properties employed as binder in melt granulation

The tacky and deformable properties of a wax-like drug-fatty acid salt, propranolol oleate (POA), make particle size reduction and separation challenging. The aim of this study was to investigate the use of POA as binder in a melt granulation procedure to improve processing properties. POA is a suitable candidate for binder phase in melt granulation with a melting temperature of 50-56 degrees C. Small batches (ca 30 g) were manufactured using a high shear mixer with lactose monohydrate as the substrate phase. Optimum uniformity of drug content and minimum friability were found at 10% w/w POA binder concentration. POA melt granules exhibited a >10-fold increase in the rate of in vitro dissolution at pH 7.4 with 0.2% w/v sodium lauryl sulphate compared with raw POA. The increased drug surface area in granular form was thought to be responsible for the change in dissolution behaviour. This study has demonstrated that melt granulation using POA as binder is a viable process which leads to beneficial changes in dissolution behaviour for the lipophilic drug-fatty acid salt.