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Pusty K, Dash KK, Tiwari A, Balasubramaniam VM. Ultrasound assisted extraction of red cabbage and encapsulation by freeze-drying: moisture sorption isotherms and thermodynamic characteristics of encapsulate. Food Sci Biotechnol 2023; 32:2025-2042. [PMID: 37860738 PMCID: PMC10581982 DOI: 10.1007/s10068-023-01302-4] [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: 11/15/2022] [Revised: 03/01/2023] [Accepted: 03/16/2023] [Indexed: 10/21/2023] Open
Abstract
In the present study encapsulation of ultrasound assisted red cabbage extract was carried out using four different carrier agents such as maltodextrin, gum arbic, xanthan gum, and gellan gum. Among the four hydrocolloids investigated, maltodextrin was found to have the least destructive effect on anthocyanin content (14.87 mg C3G/g dw), TPC (54.51 ± 0.09 mg GAE/g dw), TFC (19.82 Mg RE/g dw) and antioxidant activity (74.15%) upon freeze-drying. Subsequently a storage study was conducted using maltodextrin as carrier agent at 25-50 °C. The Clausius-Clapeyron equation was used to evaluate the net isosteric heat (qst) of water adsorption. The differential entropy (ΔS) and qst decreased from 82.298 to 38.628 J/mol, and 27.518 kJ/mol to 12.505 kJ/mol, respectively as the moisture content increased from 2 to 14%. The value of isokinetic energy and Gibb's free energy were found to be 364.88 and - 1.596 kJ/mol for freeze dried red cabbage. Graphical abstract
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Affiliation(s)
- Kasturi Pusty
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal India
- Department of Agricultural Engineering, Assam University, Silchar, Assam India
| | - Kshirod K. Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal India
| | - Ajita Tiwari
- Department of Agricultural Engineering, Assam University, Silchar, Assam India
| | - V. M. Balasubramaniam
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, OH 43210 USA
- Department of Food Agricultural and Biological Engineering, The Ohio State University, 2015 Fyffe Court, Columbus, OH 43210 USA
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Pintea M, Mason N, Peiró-Franch A, Clark E, Samanta K, Glessi C, Schmidtke IL, Luxford T. Dissociative electron attachment to gold(I)-based compounds: 4,5-dichloro-1,3-diethyl-imidazolylidene trifluoromethyl gold(I). Front Chem 2023; 11:1028008. [PMID: 37405247 PMCID: PMC10315492 DOI: 10.3389/fchem.2023.1028008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Accepted: 06/01/2023] [Indexed: 07/06/2023] Open
Abstract
With the use of proton-NMR and powder XRD (XRPD) studies, the suitability of specific Au-focused electron beam induced deposition (FEBID) precursors has been investigated with low electron energy, structure, excited states and resonances, structural crystal modifications, flexibility, and vaporization level. 4,5-Dichloro-1,3-diethyl-imidazolylidene trifluoromethyl gold(I) is a compound that is a uniquely designed precursor to meet the needs of focused electron beam-induced deposition at the nanostructure level, which proves its capability in creating high purity structures, and its growing importance in other AuImx and AuClnB (where x and n are the number of radicals, B = CH, CH3, or Br) compounds in the radiation cancer therapy increases the efforts to design more suitable bonds in processes of SEM (scanning electron microscopy) deposition and in gas-phase studies. The investigation performed of its powder shape using the XRPD XPERT3 panalytical diffractometer based on CoKα lines shows changes to its structure with change in temperature, level of vacuum, and light; the sensitivity of this compound makes it highly interesting in particular to the radiation research. Used in FEBID, though its smaller number of C, H, and O atoms has lower levels of C contamination in the structures and on the surface, it replaces these bonds with C-Cl and C-N bonds that have lower bond-breaking energy. However, it still needs an extra purification step in the deposition process, either H2O, O2, or H jets.
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Affiliation(s)
- Maria Pintea
- School of Physical Sciences, University of Kent, Canterbury, United Kingdom
| | - Nigel Mason
- School of Physical Sciences, University of Kent, Canterbury, United Kingdom
| | - Anna Peiró-Franch
- School of Physical Sciences, University of Kent, Canterbury, United Kingdom
| | - Ewan Clark
- School of Physical Sciences, University of Kent, Canterbury, United Kingdom
| | - Kushal Samanta
- School of Physical Sciences, University of Kent, Canterbury, United Kingdom
| | | | | | - Thomas Luxford
- Department of Chemistry, J. Heyrovský Institute of Physical Chemistry of the Czech Academy of Sciences, Prague, Czechia
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Sánchez-Riaño AM, Solanilla-Duque JF, Váquiro-Herrera HA. Desorption and thermophysical properties of feijoa pulp as affected by temperature and moisture content. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2125008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Andrea Milena Sánchez-Riaño
- Departamento de producción y sanidad vegetal, Facultad de Ingeniería Agronómica, Universidad del Tolima, Tolima, Colombia
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Wei Y, Yang X, Jiang S, Liang H, Li B, Li J. Anti-hygroscopic effect of wheat gluten on freeze-dried apple powder. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Praphunchonakorn K, Jittanit W. Moisture sorption isotherms, drying behavior, and quality attributes of mango sheets dried using hot air combined with relative humidity control. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Weerachet Jittanit
- Department of Food Science and Technology Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
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Iglesias HA, Baeza R, Chirife J. A Survey of Temperature Effects on GAB Monolayer in Foods and Minimum Integral Entropies of Sorption: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02740-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Souza M, Mesquita A, Souza P, Borges G, Silva T, Converti A, Maciel MI. New functional non-dairy mixed tropical fruit juice microencapsulated by spray drying: Physicochemical characterization, bioaccessibility, genetic identification and stability. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112271] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Araujo MEV, Barbosa EG, Lopes RP, Corrêa PC, Barbosa EG. Infrared drying of pear slices: Drying kinetics, energy, and exergy analysis. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13915] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Marcos Eduardo Viana Araujo
- Department of Agricultural Engineering Federal University of Viçosa, Avenida Peter Henry Rolfs Viçosa Brazil
| | - Eloiny Guimarães Barbosa
- Department of Agricultural Engineering Federal University of Viçosa, Avenida Peter Henry Rolfs Viçosa Brazil
| | - Roberto Precci Lopes
- Department of Agricultural Engineering Federal University of Viçosa, Avenida Peter Henry Rolfs Viçosa Brazil
| | - Paulo Cesar Corrêa
- Department of Agricultural Engineering Federal University of Viçosa, Avenida Peter Henry Rolfs Viçosa Brazil
| | - Elisa Guimarães Barbosa
- Department of Chemistry Federal University of São Carlos, Rodovia Washington Luiz São Paulo Brazil
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Araujo MEV, Corrêa PC, Barbosa EG, Martins MA. Variation of the physical and aerodynamic properties of coffee cherries during drying: Determination and modeling. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Paulo Cesar Corrêa
- Department of Agricultural Engineering Federal University of Viçosa Viçosa Minas Gerais Brazil
| | | | - Marcio Arêdes Martins
- Department of Agricultural Engineering Federal University of Viçosa Viçosa Minas Gerais Brazil
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Turker I, Isleroglu H. Modeling of adsorption isotherm of
freeze‐dried
mahaleb powder using artificial neural network and calculation of thermodynamic sorption properties. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13752] [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]
Affiliation(s)
- Izzet Turker
- Faculty of Engineering and Architecture, Food Engineering Dept Tokat Gaziosmanpasa University Tokat Turkey
| | - Hilal Isleroglu
- Faculty of Engineering and Architecture, Food Engineering Dept Tokat Gaziosmanpasa University Tokat Turkey
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Velázquez-Gutiérrez S, Alpizar-Reyes E, Guadarrama-Lezama A, Báez-González J, Alvarez-Ramírez J, Pérez-Alonso C. Influence of the wall material on the moisture sorption properties and conditions of stability of sesame oil hydrogel beads by ionic gelation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Can Karaca A, Baskaya H, Guzel O, Ak MM. Characterization of some physicochemical properties of spray‐dried and freeze‐dried sour cherry powders. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14975] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Asli Can Karaca
- Department of Food Engineering Faculty of Chemical and Metallurgical Engineering Istanbul Technical University Istanbul Turkey
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Coimbra PPS, Cardoso FDSN, Gonçalves ÉCBDA. Spray-drying wall materials: relationship with bioactive compounds. Crit Rev Food Sci Nutr 2020; 61:2809-2826. [DOI: 10.1080/10408398.2020.1786354] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Pedro Paulo Saldanha Coimbra
- Laboratory of Bioactives, Food and Nutrition Post-Graduate Program, Federal University of Rio de Janeiro State, Rio de Janeiro, Brazil
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Hassan B, Mustapha AT, Al-Awaadh AM, Ahmed KAM. Physical and moisture sorption thermodynamic properties of Sukkari date ( Phoenix dactylifera L.) powder. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1738558] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Bakri Hassan
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Abdullateef T. Mustapha
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Alhussein M. Al-Awaadh
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Khaled A. M. Ahmed
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
- Chair of Dates Technologies and Industry, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
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Ozcelik M, Ambros S, Morais SF, Kulozik U. Storage stability of dried raspberry foam as a snack product: Effect of foam structure and microwave-assisted freeze drying on the stability of plant bioactives and ascorbic acid. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109779] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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16
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Fang JL, Luo Y, Yuan K, Guo Y, Jin SH. Preparation and evaluation of an encapsulated anthocyanin complex for enhancing the stability of anthocyanin. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108543] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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17
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G.A. CE, N. GG, H.A. VH, C.M. AC. Water dynamics adsorption properties of dried and roasted cocoa beans ( theobroma cacao L.). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1732408] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Collazos-Escobar G.A.
- Centro Surcolombiano de Investigación en Café CESURCAFÉ, /Universidad Surcolombiana, Neiva, Colombia
| | - Gutiérrez-Guzmán N.
- Centro Surcolombiano de Investigación en Café CESURCAFÉ, /Universidad Surcolombiana, Neiva, Colombia
| | - Váquiro-Herrera H.A.
- Facultad De Ingeniería Agronómica, Universidad Del Tolima, Ibagué-Tolima, Colombia
| | - Amorocho-Cruz C.M.
- Centro Surcolombiano de Investigación en Café CESURCAFÉ, /Universidad Surcolombiana, Neiva, Colombia
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18
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Kaderides K, Goula AM. Encapsulation of pomegranate peel extract with a new carrier material from orange juice by-products. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.019] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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19
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García-Tejeda YV, García-Armenta E, Martínez-Audelo JM, Barrera-Figueroa V. Determination of the structural stability of a premix powder through the critical water activity. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00047-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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20
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Da Silva D, Lopes I, Da Silva L, Lima M, Barros Filho A, Villa-Vélez H, Santana A. Physical properties of films based on pectin and babassu coconut mesocarp. Int J Biol Macromol 2019; 130:419-428. [DOI: 10.1016/j.ijbiomac.2019.02.151] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 02/21/2019] [Accepted: 02/22/2019] [Indexed: 01/22/2023]
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Fongin S, Alvino Granados AE, Harnkarnsujarit N, Hagura Y, Kawai K. Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.11.027] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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22
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Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.018] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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23
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Moser P, Gallo TCB, Zuanon LAC, Pereira GE, Nicoletti VR. Water sorption and stickiness of spray‐dried grape juice and anthocyanins stability. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13830] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Poliana Moser
- Food Engineering and Technology Department São Paulo State University (UNESP) São José do Rio Preto Brazil
| | | | | | - Giuliano Elias Pereira
- Brazilian Agricultural Research Corporation Embrapa Grape and Wine/Tropical Semi‐arid Petrolina Brazil
| | - Vânia Regina Nicoletti
- Food Engineering and Technology Department São Paulo State University (UNESP) São José do Rio Preto Brazil
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Suhag Y, Nayik GA, Nanda V. Modelling of moisture sorption isotherms and glass transition temperature of spray-dried honey powder. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9872-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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25
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Tao Y, Wu Y, Yang J, Jiang N, Wang Q, Chu DT, Han Y, Zhou J. Thermodynamic sorption properties, water plasticizing effect and particle characteristics of blueberry powders produced from juices, fruits and pomaces. POWDER TECHNOL 2018. [DOI: 10.1016/j.powtec.2017.09.033] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Fongin S, Kawai K, Harnkarnsujarit N, Hagura Y. Effects of water and maltodextrin on the glass transition temperature of freeze-dried mango pulp and an empirical model to predict plasticizing effect of water on dried fruits. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.04.025] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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27
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Managing variability in algal biomass production through drying and stabilization of feedstock blends. ALGAL RES 2017. [DOI: 10.1016/j.algal.2017.03.005] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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28
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Zotarelli MF, da Silva VM, Durigon A, Hubinger MD, Laurindo JB. Production of mango powder by spray drying and cast-tape drying. POWDER TECHNOL 2017. [DOI: 10.1016/j.powtec.2016.10.027] [Citation(s) in RCA: 76] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Soft computing modelling of moisture sorption isotherms of milk-foxtail millet powder and determination of thermodynamic properties. Journal of Food Science and Technology 2016; 53:2705-14. [PMID: 27478226 DOI: 10.1007/s13197-016-2242-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/08/2016] [Accepted: 05/01/2016] [Indexed: 10/21/2022]
Abstract
Moisture sorption isotherms of spray-dried milk-foxtail millet powder were determined at 10, 25 and 40 °C. Sorption data was fitted using classical and soft-computing approaches. The isotherms were of type II, and equilibrium moisture content (EMC) was temperature dependent. The BET monolayer moisture content decreased from 3.30 to 2.67 % as temperature increased from 10 to 40 °C. Amongst the classical models, Ferro-Fontan gave the best fit of EMC-aw data. However, the Sugeno-type adaptive neuro-fuzzy inference system (ANFIS) with generalized bell-shaped membership function performed better than artificial neural network and classical models with RMSE as low as 0.0099. The isosteric heat of sorption decreased from 150.32 kJ mol(-1) at 1 % moisture content to 44.11 kJ mol(-1) at 15 % moisture. The enthalpy-entropy compensation theory was validated, and the isokinetic and harmonic mean temperatures were determined as 333.1 and 297.5 K, respectively.
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Rodríguez-Bernal J, Flores-Andrade E, Lizarazo-Morales C, Bonilla E, Pascual-Pineda L, Gutierréz-López G, Quintanilla-Carvajal M. Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.03.004] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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