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Tiwari K, Tripathi S, Mahra S, Mathew S, Rana S, Tripathi DK, Sharma S. Carrier-based delivery system of phytohormones in plants: stepping outside of the ordinary. PHYSIOLOGIA PLANTARUM 2024; 176:e14387. [PMID: 38925551 DOI: 10.1111/ppl.14387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 03/21/2024] [Accepted: 03/24/2024] [Indexed: 06/28/2024]
Abstract
Climate change is increasing the stresses on crops, resulting in reduced productivity and further augmenting global food security issues. The dynamic climatic conditions are a severe threat to the sustainability of the ecosystems. The role of technology in enhancing agricultural produce with the minimum environmental impact is hence crucial. Active molecule/Plant growth regulators (PGRs) are molecules helping plants' growth, development, and tolerance to abiotic and biotic stresses. However, their degradation, leaching in surrounding soil and ground water, as well as the assessment of the correct dose of application etc., are some of the technical disadvantages faced. They can be resolved by encapsulation/loading of PGRs on polymer matrices. Micro/nanoencapsulation is a revolutionary tool to deliver bioactive compounds in an economically affordable and environmentally friendly way. Carrier-based smart delivery systems could be a better alternative to PGRs application in the agriculture field than conventional methods (e.g., spraying). The physiochemical properties and release kinetics of PGRs from the encapsulating system are being explored. Therefore, the present review emphasizes the current status of PGRs encapsulation approach and their potential benefits to plants. This review also addressed the mechanistic action of carrier-based delivery systems for release, which may aid in developing smart delivery systems with specific tailored properties in future research.
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Affiliation(s)
- Kavita Tiwari
- Department of Biotechnology, Motilal Nehru National Institute of Technology Allahabad, Prayagraj, UP, India
| | - Sneha Tripathi
- Department of Biotechnology, Motilal Nehru National Institute of Technology Allahabad, Prayagraj, UP, India
| | - Shivani Mahra
- Department of Biotechnology, Motilal Nehru National Institute of Technology Allahabad, Prayagraj, UP, India
| | - Sobhitha Mathew
- Department of Biotechnology, Motilal Nehru National Institute of Technology Allahabad, Prayagraj, UP, India
| | - Shweta Rana
- Department of Physical and Natural Sciences, FLAME University Pune, India
| | - Durgesh Kumar Tripathi
- Crop Nanobiology and Molecular Stress Physiology Lab, Amity Institute of Organic Agriculture, Amity University Uttar Pradesh, Noida, India
| | - Shivesh Sharma
- Department of Biotechnology, Motilal Nehru National Institute of Technology Allahabad, Prayagraj, UP, India
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Lisiecka K, Dziki D, Gawlik-Dziki U, Świeca M, Różyło R. Influence of Soluble Fiber as a Carrier on Antioxidant and Physical Properties of Powders Produced Based on the Spray Drying of Malvae arboreae flos Aqueous Extracts. Foods 2023; 12:3363. [PMID: 37761072 PMCID: PMC10527584 DOI: 10.3390/foods12183363] [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: 07/29/2023] [Revised: 09/03/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023] Open
Abstract
The objective of this study was to assess the impact of inulin and pectin, wherein pectin replaced inulin with weight ranging from 2% to 8%, as wall materials on various aspects: bioactive component content, antioxidant and anti-inflammatory properties, bioavailability, powder recovery during the drying process, and selected physical characteristics of powders derived from Malvae arboreae flos aqueous extracts obtained through spray drying. Powders containing a soluble fraction of fiber demonstrated a recovery efficiency of over 50% during drying, along with low moisture content, water activity, and hygroscopicity, coupled with high solubility. The incorporation of pectin up to 8% did not significantly alter the color profile of the powders. However, at levels of 4% to 8% pectin, concave distortions and particle morphology cracks became noticeable, along with the potential to form agglomerates (evident when the span index ranged between 5.11 and 14.51). The substitution of inulin with pectin led to higher total contents of flavonoids (from 1.31% to 49.57% before digestion, and from 18.92% to 36.48% after digestion) and anthocyanins (from 45.79% to 78.56% before digestion, and from 65.45% to 521.81% after digestion) compared to samples containing only inulin as a carrier. Bioacceptability values exceeding 100% indicated effective preservation of compounds responsible for ferric-reducing antioxidant power, as well as the inhibition of xanthine oxidase and cyclooxygenase-2 across all samples.
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Affiliation(s)
- Katarzyna Lisiecka
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna St. 8, 20-704 Lublin, Poland (U.G.-D.)
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka St. 31, 20-612 Lublin, Poland
| | - Urszula Gawlik-Dziki
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna St. 8, 20-704 Lublin, Poland (U.G.-D.)
| | - Michał Świeca
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna St. 8, 20-704 Lublin, Poland (U.G.-D.)
| | - Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka St. 28, 20-612 Lublin, Poland
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Qadri T, Naik HR, Hussain SZ, Bhat TA, Naseer B, Zargar I, Beigh MA. Impact of spray drying conditions on the reconstitution, efficiency and flow properties of spray dried apple powder-optimization, sensorial and rheological assessment. Heliyon 2023; 9:e18527. [PMID: 37520989 PMCID: PMC10374930 DOI: 10.1016/j.heliyon.2023.e18527] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 07/11/2023] [Accepted: 07/20/2023] [Indexed: 08/01/2023] Open
Abstract
Spray drying is a preferred choice for development of highly soluble, rapidly dispersible apple powder. However, adhesion during spray drying of syrups and juices is encountered which leads to product loss. The main solution to reduce adhesion is using drying aids. Besides, control of spray drying operating parameters (inlet air temperature and feed flow rate) also closely govern the powder yield, physical, functional and microstructural properties of spray dried fruit powder. Thus, the aim of the study was to evaluate the effect of inlet air temperature (IAT), carrier agent concentration (MD:GA), feed flow rate (FFR) & feed TSS (FTSS) on moisture content, hygroscopicity, dispersibility, water solubility index (WSI), bulk density (BD), porosity (Φ), flowability, lightness (L*) and radical scavenging activity (RSA). Design expert predicted IAT of 160 °C, MD and GA concentration of 14% and 6% respectively, FFR of 350 rpm & FTSS of 15oBrix as optimum condition for development of easily dispersible, highly soluble and least hygroscopic powder. The powder developed after following the optimized condition (SDAP) recorded moisture content as 2.91%, hygroscopicity as 25.29%, dispersibility as 92.50%, WSI as 94.17%, bulk density as 314.1 kg/m3, porosity as 57.19, flowability as 25.83°, L* value as 70.54 and RSA as 14.37. Among different powder reconstitution concentrations, 25% w/v concentration came out to be the best for reconstitution on the basis of sensory evaluation and rheological test. Frequency sweep test for all the reconstituted juice samples showed higher storage modulus than loss modulus for all the applied frequencies. The results of the study conferred that the developed powder could be used for commercial purpose.
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Lin CH, Huang YT, Ciou JY, Cheng CM, Wang GT, You CM, Huang PH, Hou CY. Circular Economy and Sustainable Recovery of Taiwanese Tilapia ( Oreochromis mossambicus) Byproduct-The Large-Scale Production of Umami-Rich Seasoning Material Application. Foods 2023; 12:foods12091921. [PMID: 37174458 PMCID: PMC10177915 DOI: 10.3390/foods12091921] [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: 04/07/2023] [Revised: 04/25/2023] [Accepted: 05/05/2023] [Indexed: 05/15/2023] Open
Abstract
In this study, umami-rich seasoning powder was produced from the offcuts of Taiwanese tilapia (Oreochromis mossambicus) by cooking concentration and spray drying of granules while yielding an abundance of glutamic acid (0.23 mg/100 g), glycine (0.10 mg/100 g), aspartic acid (0.11 mg/100 g), lysine (0.10 mg/100 g), and 11 other aminic acids. It exhibited water content (3.81%), water activity (0.3), powder yields (68.83%), and a good water solubility index (99.89%), while the particle microstructure was a spherical powder. Additionally, it received the highest overall preference score (7.53) in the consumer-type sensory evaluation compared to commercially available seasonings. This study proves that offcuts may be part of the human diet after proper processing and can be widely used to flavor savory food. The producers involved could increase their economic returns while meeting the environmental challenges. The practical contribution could create incremental value for products to critical stakeholders at each point in the tilapia supply chain with an operational guide for transitioning from inefficient to innovative circular practices.
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Affiliation(s)
- Chia-Hua Lin
- Ph.D. Program of Aquatic Science and Technology, College of Hydrosphere Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
| | - Ying-Tang Huang
- Department of Marine Biotechnology, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
| | - Jhih-Ying Ciou
- Department of Food Science, Tunghai University, Taichung City 407, Taiwan
| | - Chiu-Min Cheng
- Department and Graduate Institute of Aquaculture, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
| | - Guan-Ting Wang
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
| | - Chun-Mei You
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
| | - Ping-Hsiu Huang
- School of Food, Jiangsu Food and Pharmaceutical Science College, No. 4, Meicheng Road, Higher Education Park, Huai'an 223003, China
| | - Chih-Yao Hou
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
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Nani M, Krishnaswamy K. A natural whitening alternative from upcycled food waste (acid whey) and underutilized grains (millet). Sci Rep 2023; 13:6482. [PMID: 37081016 PMCID: PMC10119097 DOI: 10.1038/s41598-023-32204-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Accepted: 03/24/2023] [Indexed: 04/22/2023] Open
Abstract
The dairy industry faces a daunting challenge in managing acid whey (AW), a byproduct of Greek yogurt manufacturing that is costly to dispose of and challenging to incorporate into other food products. However, recent studies have demonstrated that AW can be transformed into a viable white powder by encapsulating it in millet flour. Recently, concerns over the safety of the commonly used food-grade whitener titanium dioxide (TiO2) have arisen, and the search for an alternative food-whitening agent has become essential. This study evaluated the color attribute, proximate composition, sugar profile, amino acid profile, total phenolic content, antioxidant activity, and antinutrient content of the novel acid whey millet (AWM) powder. The L* values of the AWM powders were significantly higher than TiO2 and the rest of the millet formulations. The crude protein content in the AWM powders was significantly (p < 0.05) lower when compared to the crude protein content in millet flours. AWM powders had higher lactose levels and retained all major amino acids after spray drying. Macrominerals (P, K, Ca, and Na) and microminerals (Zn and Cu) significantly increased in the AWM powder, while tannin content was reduced in AWM powders. These findings suggest that AWM powder is a white powder that contains a wide range of components with high nutritional value that could be readily incorporated into various applications. In summary, this study provides a valuable contribution to the dairy industry by highlighting the potential of AWM powders as a natural alternative food whitening agent to TiO2.
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Affiliation(s)
- Mercy Nani
- Division of Food, Nutrition and Exercise Science, University of Missouri, Columbia, MO, USA
| | - Kiruba Krishnaswamy
- Division of Food, Nutrition and Exercise Science, University of Missouri, Columbia, MO, USA.
- Department of Biomedical, Biological, and Chemical Engineering, University of Missouri, Columbia, MO, 65211, USA.
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Spray-and freeze-drying of microcapsules prepared by complex coacervation method: A review. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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Formulation and Evaluation of Chitosan/NaCl/Maltodextrin Microparticles as a Saltiness Enhancer: Study on the Optimization of Excipients for the Spray-Drying Process. Polymers (Basel) 2021; 13:polym13244302. [PMID: 34960854 PMCID: PMC8706731 DOI: 10.3390/polym13244302] [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: 10/29/2021] [Revised: 12/02/2021] [Accepted: 12/06/2021] [Indexed: 11/17/2022] Open
Abstract
Spray-dried chitosan/NaCl/maltodextrin microparticles have the potential to be used to enhance saltiness; however, its notable hygroscopicity results in handling and storage problems, thus limiting its application. In the present study, we attempted to introduce maltodextrin, microcrystalline cellulose (MCC), and waxy starch (WS) as excipients into the spray drying formulation of microparticles to reduce the cohesiveness and caking behavior and improve the yield simultaneously by ameliorating the moisture absorption tendency. The prepared microparticles showed a spherical appearance and had particle sizes ranging from 6.29 to 7.64 μm, while the sizes of the NaCl crystals embedded in the microparticles were 0.36 to 1.24 μm. The crystalline reflections of WS and MCC were retained in the microparticles after the spray-drying process. The handling properties were assessed to be acceptable. The formulation with only maltodextrin as the excipient showed a high moisture absorption rate of 2.83 g/100 g·h and a caking strength of 3.27 kg. The addition of MCC and WS significantly reduced the hygroscopic rate and caking strength. The spray-dried products provided better saltiness perception than native NaCl; as such, they may be promising for seasoning dry food products to achieve sodium intake reduction in the food industry.
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Łopusiewicz Ł, Bogusławska-Wąs E, Drozłowska E, Trocer P, Dłubała A, Mazurkiewicz-Zapałowicz K, Bartkowiak A. The Application of Spray-Dried and Reconstituted Flaxseed Oil Cake Extract as Encapsulating Material and Carrier for Probiotic Lacticaseibacillus rhamnosus GG. MATERIALS (BASEL, SWITZERLAND) 2021; 14:5324. [PMID: 34576543 PMCID: PMC8471581 DOI: 10.3390/ma14185324] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Revised: 09/10/2021] [Accepted: 09/10/2021] [Indexed: 12/28/2022]
Abstract
Agro-industrial by-products are promising source of biopolymers, including proteins and polysaccharides. This study was designed to evaluate the flaxseed oil cake extract (FOCE) as natural encapsulating material and carrier for probiotic Lacticaseibacillus rhamnous GG (LGG). The powders were obtained using three spray drying inlet temperatures (110 °C, 140 °C, 170 °C), and reconstituted. The influence of temperature on water activity, morphology, chemical composition, flowability and cohesiveness of the powders was estimated. For all variants, the survival of bacteria during spray drying, and simulated passage through the gastrointestinal tract was evaluated. The preservation of LGG probiotic features such as cholesterol reduction, hydrophobicity and adhesion to mucin were examined. Results revealed that all physicochemical and functional characteristics of the powders were affected by the inlet temperature. This study demonstrated that FOCE is an appropriate matrix for spray drying (due to flaxseed proteins and polysaccharides) providing high survivability of bacteria (89.41-96.32%), that passed meaningfully through the simulated gastrointestinal tract (4.39-5.97 log reduction), largely maintaining their probiotic properties, being a promising environmentally-friendly carrier for probiotic LGG.
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Affiliation(s)
- Łukasz Łopusiewicz
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland; (E.D.); (P.T.); (A.B.)
| | - Elżbieta Bogusławska-Wąs
- Department of Applied Microbiology and Human Nutrition Physiology, West Pomeranian University of Technology Szczecin, Papieża Pawła VI 3, 71-899 Szczecin, Poland; (E.B.-W.); (A.D.)
| | - Emilia Drozłowska
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland; (E.D.); (P.T.); (A.B.)
| | - Paulina Trocer
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland; (E.D.); (P.T.); (A.B.)
| | - Alicja Dłubała
- Department of Applied Microbiology and Human Nutrition Physiology, West Pomeranian University of Technology Szczecin, Papieża Pawła VI 3, 71-899 Szczecin, Poland; (E.B.-W.); (A.D.)
| | - Kinga Mazurkiewicz-Zapałowicz
- Department of Hydrobiology, Ichthyology and Biotechnology of Reproduction, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza 4, 71-899 Szczecin, Poland;
| | - Artur Bartkowiak
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland; (E.D.); (P.T.); (A.B.)
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