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Sultana A, Aghajanzadeh S, Thibault B, Ratti C, Khalloufi S. Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e13347. [PMID: 38650473 DOI: 10.1111/1541-4337.13347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Revised: 03/15/2024] [Accepted: 03/26/2024] [Indexed: 04/25/2024]
Abstract
The contribution of dehydration to the growing market of food powders from slurry/liquid matrices is inevitable. To overcome the challenges posed by conventional drying technologies, several innovative approaches have emerged. However, industrial implementation is limited due to insufficient information on the best-suited drying technologies for targeted products. Therefore, this review aimed to compare various conventional and emerging dehydration technologies (such as active freeze, supercritical, agitated thin-film, and vortex chamber drying) based on their fundamental principles, potential applications, and limitations. Additionally, this article reviewed the effects of drying technologies on porosity, which greatly influence the solubility, rehydration, and stability of powder. The comparison between different drying technologies enables informed decision-making in selecting the appropriate one. It was found that active freeze drying is effective in producing free-flowing powders, unlike conventional freeze drying. Vortex chamber drying could be considered a viable alternative to spray drying, requiring a compact chamber than the large tower needed for spray drying. Freeze-dried, spray freeze-dried, and foam mat-dried powders exhibit higher porosity than spray-dried ones, whereas supercritical drying produces nano-porous interconnected powders. Notably, several factors like glass transition temperature, drying technologies, particle aggregation, agglomeration, and sintering impact powder porosity. However, some binders, such as maltodextrin, sucrose, and lactose, could be applied in controlled agglomeration to enhance powder porosity. Further investigation on the effect of emerging technologies on powder properties and their commercial feasibility is required to discover their potential in liquid drying. Moreover, utilizing clean-label drying ingredients like dietary fibers, derived from agricultural waste, presents promising opportunities.
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Affiliation(s)
- Afroza Sultana
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
- Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram, Bangladesh
| | - Sara Aghajanzadeh
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
| | - Bruno Thibault
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
| | - Cristina Ratti
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
| | - Seddik Khalloufi
- Department of Soils and Agri-Food Engineering, Laval University, Quebec City, Quebec, Canada
- Institute of Nutrition and Functional Foods, Laval University, Quebec City, Quebec, Canada
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Hussain A, Laaraj S, Kausar T, Tikent A, Azzouzi H, Kauser S, An QU, Iqbal A, Akram S, Nisar R, Najam A, Fatima H, Yaqub S, Elfazazi K. Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:6654250. [PMID: 38025391 PMCID: PMC10667046 DOI: 10.1155/2023/6654250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 10/19/2023] [Accepted: 10/25/2023] [Indexed: 12/01/2023]
Abstract
The significance of conducting research for its application has been noted as a result of the rising global food production and waste generation. As a result, there is increasing interest in fruits and vegetable seeds that contain bioactive chemicals, such as those that are obtained from orange seeds. In the current work, orange seed powder replaced wheat flour at 0, 2.5, 5, 7.5, and 10% levels, to observe changes in physicochemical features of developed biscuits. Proximate analysis of orange seed powder and wheat flour revealed that orange seed powder has high fat, fiber, protein, and ash contents as compared to wheat flour, whereas moisture contents in wheat flour were high. In developed biscuits, the highest values (percentage) of ash (9.68 ± 0.04), fiber (6.79 ± 0.12), protein (10.42 ± 0.25), and fat (36.90 ± 0.55) were found in biscuits developed with 10% orange seed powder. Orange seed powder was a comparatively good source of both macro and micro minerals, as compared to wheat flour. High contents of selenium (5.32 ± 0.03), iron (2.12 ± 0.05), zinc (3.88 ± 0.12), and manganese (2.25 ± 0.04) mg/100 g, present in orange seed powder, were the prominent findings of this research work, as wheat flours were observed to be deficient in these trace minerals. Contents of calcium, magnesium, potassium, zinc, manganese, zinc, and selenium in control biscuits were found 20.51 ± 0.08, 17.29 ± 0.04, 46.12 ± 0.05, 1.06 ± 0.01, 1.97 ± 0.01, 0.12 ± 0.01, and 0.11 ± 0.01 mg/100 g, respectively, and replacement of wheat flour with 10% orange seed powder increased values of these minerals to 103.90 ± 0.35, 44.35 ± 0.50, 71.29 ± 0.32, 2.59 ± 0.4, 2.75 ± 0.02, 1.31 ± 0.01, and 2.02 ± 0.05 mg/100 g, respectively. Vitamins E and K, which were not detected in wheat flour, were present in orange powder in high amount, whereas B group vitamins, which were also present in wheat flour, were observed in significantly high quantities in orange seed powder. Increment in vitamin A, D, E, K, and B complexes was significant as a result of orange seed powder supplementation, except for vitamins B1 and B2, which were slightly decreased. Sensory evaluation revealed that a 5% replacement of orange seed powder provided good quality biscuits with acceptable colour, flavor, taste, texture, and overall acceptability. Orange seed powder could prove an important ingredient in the baking industry with the potential of promoting the nutritional value of foods.
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Affiliation(s)
- Ashiq Hussain
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Salah Laaraj
- Agri-Food Technology and Quality Laboratory, Regional Center of Agricultural Research of Tadla, National Institute of Agricultural Research (INRA), Avenue Ennasr, BP 415 Rabat Principal, 10090 Rabat, Morocco
| | - Tusneem Kausar
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Aziz Tikent
- Laboratoire d'Amélioration des Productions agricoles, Biotechnologie & Environnement (LAPABE), Faculté des Sciences, Université Mohammed Premier, BP: 717, 60000 Oujda, Morocco
| | - Hanane Azzouzi
- Agri-Food Technology and Quality Laboratory, Regional Center of Agricultural Research of Tadla, National Institute of Agricultural Research (INRA), Avenue Ennasr, BP 415 Rabat Principal, 10090 Rabat, Morocco
| | - Samina Kauser
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Qurat Ul An
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Aqsa Iqbal
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Saima Akram
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Rizwan Nisar
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | | | - Haya Fatima
- PMAS Arid Agriculture University, Rawalpindi, Punjab, Pakistan
| | - Shazia Yaqub
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Kaoutar Elfazazi
- Agri-Food Technology and Quality Laboratory, Regional Center of Agricultural Research of Tadla, National Institute of Agricultural Research (INRA), Avenue Ennasr, BP 415 Rabat Principal, 10090 Rabat, Morocco
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Choi B, Park S, Lee M, Jung S, Lee H, Bang G, Kim J, Hwang H, Yoo KH, Han D, Lee ST, Koh WG, Hong J. High protein-containing new food by cell powder meat. NPJ Sci Food 2023; 7:13. [PMID: 37041157 PMCID: PMC10090064 DOI: 10.1038/s41538-023-00191-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Accepted: 03/20/2023] [Indexed: 04/13/2023] Open
Abstract
Demand for a new protein source to replace meat is increasing to solve various issues such as limited resources and food shortages. Diverse protein sources are being developed, but alternative proteins such as plants or insects need to improve people's perceptions and organoleptic properties. Therefore, cell-based meat research is intensively conducted, and most studies are aimed at scale-up and cost-down via the research of scaffolds and culture media. Here, we proposed a new food by cell powder meat (CPM), which has a high protein content and a meaty flavor. The powder was manufactured 76% more cost-effectively with less serum than the conventional culture medium and without 3D scaffold. Due to its comprehensive characteristics, the potential applicability of CPM in the cell-based meat industry could be expected.
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Affiliation(s)
- Bumgyu Choi
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea
| | - Sohyeon Park
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea
| | - Milae Lee
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea
| | - Sungwon Jung
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea
| | - Hyun Lee
- Department of Animal Life Science, Kangwon National University, Chuncheon, 24341, Republic of Korea
| | - Geul Bang
- Research Center for Bioconvergence Analysis, Korea Basic Science Institute, Daejeon, 28119, Republic of Korea
| | - Jiyu Kim
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea
| | - Heeyoun Hwang
- Research Center for Bioconvergence Analysis, Korea Basic Science Institute, Daejeon, 28119, Republic of Korea
| | - Ki Hyun Yoo
- SIMPLE Planet Inc., 48 Achasan-ro 17-gil, Seongdong-gu, Seoul, 04799, Republic of Korea
| | - Dongoh Han
- SIMPLE Planet Inc., 48 Achasan-ro 17-gil, Seongdong-gu, Seoul, 04799, Republic of Korea
| | - Seung Tae Lee
- Department of Animal Life Science, Kangwon National University, Chuncheon, 24341, Republic of Korea
- Department of Applied Animal Science, Kangwon National University, Chuncheon, 24341, Republic of Korea
| | - Won-Gun Koh
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea
| | - Jinkee Hong
- Department of Chemical & Biomolecular Engineering, College of Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul, 03722, Republic of Korea.
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Ren J, Liao M, Ma L, Chen F, Liao X, Hu X, Miao S, Fitzpatrick J, Ji J. Effect of spray freeze drying on the structural modification and rehydration characteristics of micellar casein powders. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Hazlett R, Schmidmeier C, O'Mahony J. Approaches for improving the flowability of high-protein dairy powders post spray drying – A review. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.03.021] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Hazlett R, Schmidmeier C, O'Mahony J. Influence of mechanical integrity during pneumatic conveying on the bulk handling and rehydration properties of agglomerated dairy powders. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Kumoro AC, Alhanif M, Wardhani DH. A Critical Review on Tropical Fruits Seeds as Prospective Sources of Nutritional and Bioactive Compounds for Functional Foods Development: A Case of Indonesian Exotic Fruits. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:4051475. [PMID: 32258095 PMCID: PMC7103992 DOI: 10.1155/2020/4051475] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Accepted: 02/25/2020] [Indexed: 11/18/2022]
Abstract
Some tropical countries in the Southeast Asia are rich in exotic fruits with worldwide acceptance, such as mango, orange, snake fruit, durian, jackfruit, rambutan, and avocado. In addition to their abundant production, those fruits are also currently gaining expansive distribution and marketing due to their promising advantages to human well-being. Surprisingly, their by-products, especially the seed kernel and peel, which account about 10-35% of their weight also offer high nutritional and functional potentials. This work exhibits the nutritional and bioactive compositions of the seeds of eight tropical exotic fruits, which are analyzed for their possible application as sources of functional food and environmental points of view. The seeds contain essential bioactive components, such as polyphenols, flavonoids, phenolic acid, and carotenoids, that exhibit excellent antioxidant activity, fats that have remarkable physicohemical properties (free of trans-fatty acids), and a high protein content. After a proper reduction of antinutritional contents, seed powders which contain carbohydrate, protein, and premium lipids or specific extracts with excellent functional properties can be obtained. However, further research should be carried out to determine the profiles of the nutritional and bioactive components in different seed types, their bioavailability, and their efficacy. Extensive researches with the industrial parts should also be performed to valorize the nutritional and functional potentials of these exotic fruit seeds.
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Affiliation(s)
- Andri Cahyo Kumoro
- Master of Chemical Engineering Study Program, Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Semarang, Indonesia 50275
- Institute of Food and Remedies Biomaterial, Department of Chemical Engineering Faculty of Engineering, Universitas Diponegoro, Semarang, Indonesia 50275
| | - Misbahudin Alhanif
- Master of Chemical Engineering Study Program, Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Semarang, Indonesia 50275
- Institute of Food and Remedies Biomaterial, Department of Chemical Engineering Faculty of Engineering, Universitas Diponegoro, Semarang, Indonesia 50275
| | - Dyah Hesti Wardhani
- Master of Chemical Engineering Study Program, Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Semarang, Indonesia 50275
- Institute of Food and Remedies Biomaterial, Department of Chemical Engineering Faculty of Engineering, Universitas Diponegoro, Semarang, Indonesia 50275
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Calton A, Ma H, Nordlund E, Poutanen K, Sozer N. Instant properties of ingredients used for point of consumption production of high-moisture food structures selectively fortified with protein and dietary fibre. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.06.020] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Neves MIL, Desobry-Banon S, Perrone IT, Desobry S, Petit J. Encapsulation of curcumin in milk powders by spray-drying: Physicochemistry, rehydration properties, and stability during storage. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2019.01.049] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Romo-Zamarrón KF, Pérez-Cabrera LE, Tecante A. Physicochemical and Sensory Properties of Gummy Candies Enriched with Pineapple and Papaya Peel Powders. ACTA ACUST UNITED AC 2019. [DOI: 10.4236/fns.2019.1011094] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Torres-León C, Ramírez-Guzman N, Londoño-Hernandez L, Martinez-Medina GA, Díaz-Herrera R, Navarro-Macias V, Alvarez-Pérez OB, Picazo B, Villarreal-Vázquez M, Ascacio-Valdes J, Aguilar CN. Food Waste and Byproducts: An Opportunity to Minimize Malnutrition and Hunger in Developing Countries. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00052] [Citation(s) in RCA: 110] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
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Enhanced wetting behaviours of whey protein isolate powder: The different effects of lecithin addition by fluidised bed agglomeration and coating processes. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.05.005] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Ji J, Fitzpatrick J, Cronin K, Fenelon MA, Miao S. The effects of fluidised bed and high shear mixer granulation processes on water adsorption and flow properties of milk protein isolate powder. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.07.018] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Ji J, Cronin K, Fitzpatrick J, Maguire P, Zhang H, Miao S. The structural modification and rehydration behaviours of milk protein isolate powders: The effect of granule growth in the high shear granulation process. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.05.018] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Torres-León C, Rojas R, Contreras-Esquivel JC, Serna-Cock L, Belmares-Cerda RE, Aguilar CN. Mango seed: Functional and nutritional properties. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.06.009] [Citation(s) in RCA: 69] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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