Study of the influence of soy lecithin addition on the wettability of buffalo milk powder obtained by spray drying

Study on functional improvement of freeze-thaw egg yolk pellet by enzymatic hydrolysis

Freeze-thaw egg yolk pellet (FYP) could be produced as a by-product in the process of egg yolk immunoglobulin (IgY) extraction. The FYP contained many superior nutritional components like fresh egg yolk, but it has poor functionalities because of protein denaturation resulted from freezing treatment during IgY extraction. For the purpose of comprehensive utilization of egg yolk resources, FYP was subjected to enzymatic hydrolysis with alcalase to produce FYP hydrolysates (FYPh) with four enzyme concentrations of 250, 500, 1000 and 2000 U/g for improved functional properties. And then FYPh was spray dried to obtain hydrolyzed egg yolk pellet powder (HYP). Solubility, emulsifying property and surface hydrophobicity of HYP were investigated. The results showed that enzymatic hydrolysis could lead to noticeable changes in surface hydrophobicity, microstructure, solubility and emulsifying properties of HYP compared with the control group without enzymatic hydrolysis treatment. Solubility and emulsification stability index generally increased from 19 g/100 g, 12.33 to 87 g/100 g, 76.63 with increasing degree of hydrolyze, respectively. This study demonstrated that the functional properties of FYP could be effectively improved when the enzyme addition amount reached 1000 U/g. HYP prepared under this condition owes desirable solubility and emulsification, and has the potential of application in food industry.

Milk Oral Lyophilizates with Loratadine: Screening for New Excipients for Pediatric Use

The development of suitable formulations for the pediatric population remains a challenging field with great advances reported every year in terms of excipients and technology. When developing pediatric formulations, the acceptability of medicines represents a key element to consider. For this reason, milk can be a widely accepted excipient with taste-masking properties and supplementary advantages for drug solubility. In recent years, the orodispersible dosage forms have come onto the market as child-friendly formulations. The current study aimed to develop freeze-dried orodispersible dosage forms containing bovine milk or infant formulae as the main component. In the first stage, an exploratory study evaluated the mechanical properties of placebo milk formulations and the suitability of milk as a matrix-forming agent. As the appropriate mechanical strength to withstand manipulation was demonstrated, milk oral lyophilizates were loaded with a poorly soluble model API, loratadine. Hence, a D-optimal design was conducted to prepare milk lyophilizates with loratadine and to evaluate the effects of three factors (dose of loratadine, the lyophilizate size, and the type of milk) and their interactions. Finally, three formulations were prepared to confront the predictions of the DoE and further studied to thoroughly understand the observed effects. The experimental results showed the potential of milk in the development of oral lyophilizates loaded with different doses of suspended API.

Microstructural and rheological behavior of buffalo milk chocolates

The development of products with buffalo milk has increased due to its peculiar characteristics, such as taste and high content of total solids, which has attracted consumers and the food industry.In this context, the objective was to develop and evaluate the microstructural properties of chocolates with different concentrations of buffalo milk powder (0%, 5%, 10%, 15% and 20%) through polymorphism, microscopy and rheological studies. For the polymorphism, the X-ray diffraction technique (XRD) was performed, while the crystal morphology was observed by scanning electron microscopy (SEM). The addition of levels of more than 10% buffalo milk caused notable changes in XRD diffractograms, demonstrating the appearance of different polymorphic forms. Microscopy analysis revealed changes in the structure of the matrix with an increase in the concentration of buffalo milk, presenting more continuous surfaces, associated with milk proteins, which have emulsifying capacity. The Herschel-Bulkley model adequately described the flow behavior of the formulations. There was an increase in all rheological properties (yield stress, viscosity, thixotropy and loss tangent (tang δ)) in chocolates with higher concentrations of milk. For that, the composition of the milk influences the degree of structuring of the chocolate. Considering this technological information, it is important to highlight that the production of buffalo milk chocolates shows potential for technological innovation.

Preparing spray-dried cholesterol free salad dressing emulsified with enzymatically synthesized mixed mono- and diglycerides from rice bran oil and glycerol

A spray-dried cholesterol free salad dressing powder was developed using mixed mono- and diglycerides (MG-DG) as emulsifier. The optimum conditions for enzymatic synthesis of the MG-DG from rice bran oil (RBO) and glycerol (Gly) using Candida antarctica lipase was investigated. The synthesis was done by glycerolysis of refined RBO and Gly at molar ratios of 2:1, 2.5:1 and 3:1 (Gly to RBO) and enzyme concentrations of 2% and 5%. Highest MG and DG yield (0.54 ± 0.01 and 0.49.03 ± 0.0 mg/mL) was obtained in sample prepared using 2:1 molar ratio and 5% enzyme concentration and this sample is considered optimum. Salad dressings prepared using 0.5, 1.0, and 1.5% MG-DG concentration (of optimum MG-DG) were spray dried at inlet temperatures of 150, 160 and 170 °C to find the best conditions. Salad dressing of 0.5% MG-DG spray-dried at 170 °C had the highest powder yield (42.70%), solubility (98.04%) and stability (100%). After reconstitution, this optimum sample was compared well next to a control salad dressing prepared using commercial distilled monoglycerides. These findings demonstrate the feasibility of preparing a spray dried salad dressing powder with the synthesized MG-DG as an emulsifier.

Studies on survivability, storage stability of encapsulated spray dried probiotic powder

Awareness about probiotic food and their health benefits is increasing tremendously. However, probiotics have to withstand the harsh conditions that come across during their processing, handling, storage, and gastrointestinal conditions. Encapsulating technologies can be used to protect the probiotics during their passage through the gastrointestinal system of the human gut. Probiotics as an ingredient in dry powder form can be easily handled, stored, and used in developing the probiotic functional products. In the present study, probiotic cells (Lactobacillus acidophilus) were encapsulated by spray drying technology to produce a probiotic powder using 20% of maltodextrin and varied concentrations of gum arabic. The effect of processing conditions such as inlet air temperature (130-150 °C) and gum arabic concentration (0-10%) on the encapsulation efficiency and physical properties were studied. Further, the free and encapsulated probiotic cells were exposed to the simulated-gastric intestinal (SGI) fluid conditions and different storage conditions for their viability. For all the tested formula, moisture content, water activity, encapsulation efficiency, hygroscopicity, and wettability obtained were in the range of 4.59-9.05% (w.b.), 0.33-0.52, 65-89.15%, 12-21.15 g H2O/100g dry weight, and 116 s-353 s, respectively. The Fourier transform infrared (FTIR) results have shown that gum arabic and maltodextrin have structural stability during spray drying. The encapsulated probiotic cells have shown a positive effect and exhibited better viability after exposure to a SGI solution at different pH levels and duration compared to free cells. The viability of encapsulated cells stored at refrigerated condition (4 °C) was found to be higher than the viability of cells stored at room temperature (25 °C).

Encapsulation of Lactobacillus acidophilus NCDC 016 cells by spray drying: characterization, survival after in vitro digestion, and storage stability

In the present study, probiotic cells (Lactobacillus acidophilus) were encapsulated by spray drying technology to produce a probiotic powder using 20% maltodextrin and varied concentrations of gum arabic. The effects of processing conditions such as inlet air temperature (130-150 °C) and gum arabic concentration (0-10%) on the encapsulation efficiency, physical properties, and morphology were studied. For all the tested formulae, the moisture content, water activity, encapsulation efficiency, hygroscopicity, and wettability obtained were in the range of 4.59-9.05% (w.b.), 0.33-0.52, 65-89.15%, 12 to 21.15 g H2O per 100 g dry weight, and 116 s to 353 s, respectively. The Fourier transform infrared (FTIR) results have shown that gum arabic and maltodextrin show structural stability during spray drying. The encapsulated probiotic cells exhibited better viability of 4.03, 4.68, and 5.34 log CFU g-1 after 3 h of exposure to a simulated gastric fluid (SGF) solution at pH levels of 1, 1.5, and 2, respectively, compared to free cells. The viability of encapsulated cells stored for 12 weeks under refrigerated conditions (4 °C) and at room temperature (25 °C) was found to be 6.05 log CFU g-1 and 1.24 log CFU g-1, respectively.

Functional characteristics and microbiological viability of foam-mat dried Bambara groundnut (Vigna subterranea) yogurt from reconstituted Bambara groundnut milk powder

The functional, nutritional, and physical characteristics of foam-mat dried Bambara groundnut (Vigna subterranea) yogurt were investigated. Bambara groundnut powdered yogurt (BGNPY) was produced using Bambara groundnut milk powder (BGNMP) and Bambara groundnut milk (BGNM). BGNMP was reconstituted with water (1:5). The reconstituted BGN milk (BGNM-R) and original nonreconstituted BGNM (BGNM-NR) were inoculated with normal yogurt culture while held at a temperature of 45°C and incubated for 24 hr at 35°C. The BGN yogurts were dried employing the foam-mat drying process with gum arabic (6%) and methylcellulose (0.5%) as foaming agents and dried at 50°C for 24 hr. The BGN powdered yogurt from reconstituted milk (BGNPY-RM) and BGN powdered yogurt from nonreconstituted milk (BGNPY-NRM) were evaluated for functional, nutritional, thermal, and physical characteristics. Water absorption (1.27 and 1.31 g/g) and water solubility (73.3. and 71.22 100/g) index of the powdered yogurts did not differ significantly, while a significant (p < 0.05) difference was observed for the Tg of BGNPY-R and BGNPY-NR. Nutrient composition of BGNPY-R and BGNPY-NR had no significant (p > 0.05) difference, while ash differed significantly (p < 0.05). Particle size and particle size distribution of BGNPY-R and BGNPY-NR had no significant (p > 0.05) difference. Probiotic viability of BGNPY-R (7.2 log cfu/ml) remained above the minimum recommended dosage (6 log cfu/ml).

Characterization of Hazelnut Milk Powders: A Comparison of Spray-Drying and Freeze-Drying

Production of hazelnut milk powder (HMP) was investigated using maltodextrin (MD) as supporting material. Spray-drying and freeze-drying techniques were used to obtain the powder material. MD was added at concentrations of 5%, 10% and 15% (w/w) prior to drying. The powder properties were evaluated by determining flowing properties (Hausner ratio and angle of repose), thermal behaviour using DSC, molecular properties using FTIR, solubility and zeta potential. Hausner Ratio for both spray dried (SDHMP) and freze-dried (FDHMP) samples varied from 1.30 to 1.64 corresponding to very poor flow. The FDHM powder samples exhibited slightly lower Hausner Ratio values than SDHM powders. FTIR spectras showed that both SDHM and FDHM exhibited similar absorbance characteristics with slight differences. Lower endothermic transition temperatures were recorded from FDHMP when compared to SDHMP. The solubility in water for both powder samples ranged from 20 to 65 % depending on the drying method and MD content. Based on the residual moisture content, water activity, solubility and flowability, spray drying process was found to produce better quality powders compared to freeze drying process.