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Hoang NTN, Nguyen NNK, Nguyen LTK, Le ATH, Dong DTA. Research on optimization of spray drying conditions, characteristics of anthocyanins extracted from Hibiscus sabdariffa L. flower, and application to marshmallows. Food Sci Nutr 2024; 12:2003-2015. [PMID: 38455187 PMCID: PMC10916676 DOI: 10.1002/fsn3.3898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 11/07/2023] [Accepted: 11/29/2023] [Indexed: 03/09/2024] Open
Abstract
Anthocyanin, a main-colored bioactive compound found in Hibiscus sabdariffa L., is well-known for a varied range of applications as food additives in foodstuff, and natural colorants in food, pharmaceutical, and printing industries. The study aimed to find out the suitable conditions for the spray-drying process to obtain anthocyanin powder from the extract as well as characterized the powder. In addition, the obtained powder was applied to marshmallows and determined the acceptability of appearance, quality, and scavenging capacity of the candy. The carrier of maltodextrin and gum arabic was selected for spray-drying, which had optimal conditions at 144°C and 7 mL/min, resulting in 100.22 mg/g anthocyanin content with an encapsulation efficiency of 93.87%. The obtained anthocyanin has appropriate moisture of 5.14%, quite appropriate bulk density, and tapped density, it also was high solubility, and poor flowability but easy compression. The shape of the particle by SEM analysis was low particle size (2-10 μm), wrinkled, unequal spherical size, rough surfaces with indentations, and slight cracks. The X-ray diffraction (XRD) spectrum of the sample had very low crystallinity and diffuse wide peaks revealing that anthocyanin still exists inside maltodextrin particles. The FT-IR spectrum had oscillations of characteristic groups of anthocyanin structure. Marshmallow samples added 5% anthocyanin powder gained high acceptability of appearance and maintained the scavenging capacity (DPPH) with an IC50 value of 7368.31 ppm after a month of storage.
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Affiliation(s)
- Nhon Thi Ngoc Hoang
- Faculty of Food Science and TechnologyHo Chi Minh City University of Industry and Trade (HUIT)Ho Chi Minh CityVietnam
| | - Nga Ngoc Kieu Nguyen
- Faculty of Food Science and TechnologyHo Chi Minh City University of Industry and Trade (HUIT)Ho Chi Minh CityVietnam
| | - Ly Thi Kim Nguyen
- Faculty of Food Science and TechnologyHo Chi Minh City University of Industry and Trade (HUIT)Ho Chi Minh CityVietnam
| | - Anh Thi Hong Le
- Faculty of Food Science and TechnologyHo Chi Minh City University of Industry and Trade (HUIT)Ho Chi Minh CityVietnam
| | - Dao Thi Anh Dong
- Department of Food Technology, Faculty of Chemical EngineeringHo Chi Minh City University of Technology (HCMUT)Ho Chi Minh CityVietnam
- Vietnam National University Ho Chi Minh City (VNU‐HCM)Ho Chi Minh CityVietnam
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Przybył K, Walkowiak K, Kowalczewski PŁ. Efficiency of Identification of Blackcurrant Powders Using Classifier Ensembles. Foods 2024; 13:697. [PMID: 38472810 DOI: 10.3390/foods13050697] [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: 02/05/2024] [Revised: 02/14/2024] [Accepted: 02/23/2024] [Indexed: 03/14/2024] Open
Abstract
In the modern times of technological development, it is important to select adequate methods to support various food and industrial problems, including innovative techniques with the help of artificial intelligence (AI). Effective analysis and the speed of algorithm implementation are key points in assessing the quality of food products. Non-invasive solutions are being sought to achieve high accuracy in the classification and evaluation of various food products. This paper presents various machine learning algorithm architectures to evaluate the efficiency of identifying blackcurrant powders (i.e., blackcurrant concentrate with a density of 67 °Brix and a color coefficient of 2.352 (E520/E420) in combination with the selected carrier) based on information encoded in microscopic images acquired via scanning electron microscopy (SEM). Recognition of blackcurrant powders was performed using texture feature extraction from images aided by the gray-level co-occurrence matrix (GLCM). It was evaluated for quality using individual single classifiers and a metaclassifier based on metrics such as accuracy, precision, recall, and F1-score. The research showed that the metaclassifier, as well as a single random forest (RF) classifier most effectively identified blackcurrant powders based on image texture features. This indicates that ensembles of classifiers in machine learning is an alternative approach to demonstrate better performance than the existing traditional solutions with single neural models. In the future, such solutions could be an important tool to support the assessment of the quality of food products in real time. Moreover, ensembles of classifiers can be used for faster analysis to determine the selection of an adequate machine learning algorithm for a given problem.
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Affiliation(s)
- Krzysztof Przybył
- Department of Dairy and Process Engineering, Faculty Food Sciences and Nutrition, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
| | - Katarzyna Walkowiak
- Department of Physics and Biophysics, Faculty Food Sciences and Nutrition, Poznań University of Life Sciences, 28 Wojska Polskiego St., 60-637 Poznań, Poland
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Faculty Food Sciences and Nutrition, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
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Bahriye G, Dadashi S, Dehghannya J, Ghaffari H. Influence of processing temperature on production of red beetroot powder as a natural red colorant using foam-mat drying: Experimental and modeling study. Food Sci Nutr 2023; 11:6955-6973. [PMID: 37970407 PMCID: PMC10630850 DOI: 10.1002/fsn3.3621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 07/29/2023] [Accepted: 08/03/2023] [Indexed: 11/17/2023] Open
Abstract
With high medicinal and nutritional value, red beetroot powder is utilized as a natural pigment and functional additive in various food industries. In this investigation, red beetroot powder was produced using foam-mat drying, and the effect of drying temperature on quality attributes was evaluated. Computer simulation was also performed to assess the impact of temperature on uniformity of moisture loss and temperature during drying. Temperature variations did not exert a significant impact on water solubility and total color difference of the powders. Images obtained from field emission scanning electron microscopy illustrated that with increasing temperature, wrinkling, cracking, and roughness of the powder particles reduced because of the formation of smooth and hard crusts on the particles' surface. Predicted moisture content values were in good agreement with measured data. The results of this study could be used to optimize foam-mat drying of red beetroot to produce functional powders with suitable physicochemical and microstructural characteristics.
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Affiliation(s)
- Golnaz Bahriye
- Department of Food Science and TechnologyUniversity of TabrizTabrizIran
| | - Saeed Dadashi
- Department of Food Science and TechnologyUniversity of TabrizTabrizIran
| | - Jalal Dehghannya
- Department of Food Science and TechnologyUniversity of TabrizTabrizIran
| | - Hossein Ghaffari
- Department of Biosystems EngineeringUniversity of TabrizTabrizIran
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Cruz-Padilla J, Reyes V, Cavender G, Chotiko A, Gratzek J, Mis Solval K. Comparative Analysis of Concurrent (CC), Mixed Flow (MX), and Combined Spray Drying Configurations on the Physicochemical Characteristics of Satsuma Mandarin ( Citrus unshiu) Juice Powders. Foods 2023; 12:3514. [PMID: 37761223 PMCID: PMC10530200 DOI: 10.3390/foods12183514] [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: 08/23/2023] [Revised: 09/14/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
Satsuma mandarins are good sources of vitamin C and can be used as raw materials to produce novel plant-based food ingredients including satsuma mandarin juice powders (SJP). Food powders produced via spray drying often show thermal degradation due to the drying conditions and high drying air temperatures. The aim of this study was to evaluate the effect of using different spray drying configurations, including concurrent (CC), mixed flow (MX), and combined (CC + MX), at two inlet air temperatures (160 and 180 °C) on the physicochemical properties of SJP. Remarkably, SJP produced using the CC spray drying configuration exhibited a higher vitamin C content (3.56-4.01 mg/g) and lower moisture levels (15.18-16.35 g/100 g) than powders produced via MX or CC + MX. The vitamin C content of MX and CC + MX powders ranged from 2.88 to 3.33 mg/g. Meanwhile, all SJP had water activity values below 0.19. Furthermore, MX powders displayed the largest mean particle sizes (D50) (8.69-8.83 µm), higher agglomeration, and a rapid dissolution. Despite these differences, all SJP variants exhibited consistent color, surface area, and pore volumes. Notably, powders dried at higher inlet air temperatures (180 °C) showed less vitamin C content and increased thermal damage when compared with powders dried at 160 °C inlet air temperature. This study demonstrated the feasibility of producing high-quality SJP with an extended shelf life. SJP can be used as a novel plant-based ingredient in different food applications.
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Affiliation(s)
- Javier Cruz-Padilla
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA; (J.C.-P.); (V.R.); (J.G.)
| | - Vondel Reyes
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA; (J.C.-P.); (V.R.); (J.G.)
| | - George Cavender
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, SC 29634, USA;
| | - Arranee Chotiko
- Division of Food Science and Technology Management, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Bangkok 12110, Thailand;
| | - James Gratzek
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA; (J.C.-P.); (V.R.); (J.G.)
| | - Kevin Mis Solval
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA; (J.C.-P.); (V.R.); (J.G.)
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Ershadfarkar M, Dadashi S, Dehghannya J, Khakbaz Heshmati M. Effect of combined convective hot air and far-infrared radiation on physic-chemical aspects of black raspberry powder produced by foam mat method. Heliyon 2023; 9:e19166. [PMID: 37654449 PMCID: PMC10466927 DOI: 10.1016/j.heliyon.2023.e19166] [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: 03/25/2023] [Revised: 08/08/2023] [Accepted: 08/15/2023] [Indexed: 09/02/2023] Open
Abstract
In recent years the use of hybrid drying methods has been noticed because of the improvement of the dried products quality. The effect of infrared (IR) power (0, 400, 600, and 800 W) in combination with convective hot air (60 °C, 3 m/s) on the quality properties of black raspberry pulp during foam mat drying was investigated in this study. According to the findings, increasing the IR power, (IR-CHA) had no effect on the moisture content, moisture ratio, or drying rate of the product; however, the effective moisture diffusion coefficient (Deff) was significantly increased. The effect of IR power on the physicochemical properties of black raspberry powder revealed that combining infrared with convective hot air (IR-CHA) improved the powder's flowability and total polyphenol content while decreasing its moisture content (p < 0.05). Furthermore, FESEM images revealed that the increase in IR power resulted in particles with smooth surfaces.
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Affiliation(s)
- Mahsa Ershadfarkar
- Department of Food Science and Technology, University of Tabriz, Tabriz, 51666-16471, Iran
| | - Saeed Dadashi
- Department of Food Science and Technology, University of Tabriz, Tabriz, 51666-16471, Iran
| | - Jalal Dehghannya
- Department of Food Science and Technology, University of Tabriz, Tabriz, 51666-16471, Iran
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Salem Y, Rajha HN, Sunoqrot S, Hammad AM, Castangia I, Manconi M, Manca ML, Al Lababidi D, Touma JA, Maroun RG, Louka N. Exhausted Grape Seed Residues as a Valuable Source of Antioxidant Molecules for the Formulation of Biocompatible Cosmetic Scrubs. Molecules 2023; 28:5049. [PMID: 37446711 DOI: 10.3390/molecules28135049] [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: 06/01/2023] [Revised: 06/23/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
Grape seed of Obeidi, a white Lebanese autochthonous variety, was previously tested in different studies as a valuable source of bioactive molecules such as polyphenols, oils, and proteins by means of extraction procedures for the development of cosmetic and therapeutic products. However, an un-valorized, exhausted grape seed residue remains as "secondary waste" after the extraction processes. In this study, the exhausted seeds have been further exploited to produce cosmetic scrubs capable of releasing antioxidant molecules during the exfoliation process, in accordance with the principles of the circular economy and going toward a zero-waste process. The deep characterization of the exhausted seeds confirmed the presence of antioxidant phenolic molecules including gallic acid, catechins and protocatechuic acid (0.13, 0.126, and 0.089 mg/g of dry matter DM), and a high phenolic content (11.85 mg gallic acid equivalents (GAE)/g of dry matter (DM)). Moreover, these residues were shown to possess a sandy texture (Hausner ratio (HR): 1.154, Carr index (CI): 0.133, and angle of repose: 31.62 (°) degrees), similar to commercial natural exfoliants. In this respect, exhausted Obeidi grape seed residues were incorporated at increasing concentrations (0.5, 1, 1.5, and 2% w/w) in a cosmetic scrub, and stored for 5 weeks at 4, 25, and 50 °C for stability testing. All tested scrub formulations exhibited good spreadability with a spread diameter of 3.6-4.7 cm and excellent physical stability, as no phase separation or color change were observed after four cycles of heat shock at 4 and 50 °C. Finally, an in vivo skin irritation test showed that the scrub enriched with 1.5% of exhausted Obeidi grape seed residues was the most promising formulation, as it possessed a high amount of phenolic molecules (0.042 ± 0.001 mg GAE/mL of scrub) and good stability and could be safely applied to the skin with no irritation phenomena. Overall results underlined that exhausted grape seed residues can be transformed into promising systems for both physical and chemical exfoliation, thus confirming the importance of the effective exploitation of agro-industrial by-products for the development of high value cosmeceutics towards a more sustainable and zero-waste approach.
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Affiliation(s)
- Yara Salem
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, Riad El Solh, P.O. Box 17-5208, Beirut 1104 2020, Lebanon
| | - Hiba N Rajha
- Département de Génie Chimique et Pétrochimique, Faculté d'Ingénierie, Ecole Supérieure d'Ingénieurs de Beyrouth (ESIB), Université Saint-Joseph de Beyrouth, CST Mkalles Mar Roukos, Riad El Solh, Beirut 1107 2050, Lebanon
| | - Suhair Sunoqrot
- Department of Pharmacy, Faculty of Pharmacy, Al-Zaytoonah University of Jordan, P.O. Box 130, Amman 11733, Jordan
| | - Alaa M Hammad
- Department of Pharmacy, Faculty of Pharmacy, Al-Zaytoonah University of Jordan, P.O. Box 130, Amman 11733, Jordan
| | - Ines Castangia
- Department of Life and Environmental Sciences, University of Cagliari, University Campus, S.P. Monserrato-Sestu Km 0.700, 09042 Monserrato, CA, Italy
| | - Maria Manconi
- Department of Life and Environmental Sciences, University of Cagliari, University Campus, S.P. Monserrato-Sestu Km 0.700, 09042 Monserrato, CA, Italy
| | - Maria Letizia Manca
- Department of Life and Environmental Sciences, University of Cagliari, University Campus, S.P. Monserrato-Sestu Km 0.700, 09042 Monserrato, CA, Italy
| | - Dana Al Lababidi
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, Riad El Solh, P.O. Box 17-5208, Beirut 1104 2020, Lebanon
| | - Joe A Touma
- Château Saint Thomas, Bekaa Valley, Kab Elias, Lebanon
| | - Richard G Maroun
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, Riad El Solh, P.O. Box 17-5208, Beirut 1104 2020, Lebanon
| | - Nicolas Louka
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, Riad El Solh, P.O. Box 17-5208, Beirut 1104 2020, Lebanon
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Hadree J, Shahidi F, Mohebbi M, Abbaspour M. Evaluation of Effects of Spray Drying Conditions on Physicochemical Properties of Pomegranate Juice Powder Enriched with Pomegranate Peel Phenolic Compounds: Modeling and Optimization by RSM. Foods 2023; 12:foods12102066. [PMID: 37238883 DOI: 10.3390/foods12102066] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 03/11/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
In this study, the effects of pomegranate peel extract concentration (2.5-10%), drying temperature (160-190 °C), and feed flow rate (0.6-1 mL/s) on the properties of pomegranate juice powder enriched with pomegranate peel phenolic compounds and produced by spray drying were investigated. The moisture content, water activity (aw), solubility, water absorption capacity (WAC), hygroscopicity, dissolution time, total phenolic content (TPC), Carr index (CI), Hausner ratio (HR), and brightness (L*) of the samples were evaluated, and the optimal powder production conditions were obtained using response surface methodology (RSM). The results showed that the optimal conditions were found to be the phenolic extract concentration of 10%, the drying temperature of 189.9 °C, and the feed flow rate of 0.63 mL/s, considering the minimization of the moisture content, aw, hygroscopicity, dissolution time, CI, HR, and L*, as well as the maximization of solubility, WAC, and TPC. The effect of the phenolic extract concentration was very significant (p < 0.01) on the WAC, hygroscopicity, dissolution time, TPC, CI, HR, and L* of the powder. Moreover, the effect of the drying temperature was very significant (p < 0.01) on the aw, hygroscopicity, dissolution time, CI, and HR of the powder and significant (p < 0.05) on its moisture content. The effect of the feed flow rate was very significant (p < 0.01) on the solubility, hygroscopicity, and dissolution time of the powder and significant (p < 0.05) on its moisture content. Therefore, we found that the spray drying conditions, such as high temperature, did not negatively affect the content of phenolic compounds in pomegranate powder, and the physical properties of the resulting powder were acceptable. Thus, pomegranate powder enriched with phenolic compounds can be used as a food additive or as a dietary supplement for medicinal use.
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Affiliation(s)
- Jouhaina Hadree
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran
- Department of Food Science, Faculty of Agriculture, University of Aleppo, Aleppo 12212, Syria
| | - Fakhri Shahidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran
| | - Mohebbat Mohebbi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran
| | - Mohammadreza Abbaspour
- Targeted Drug Delivery Research Center, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad 91388-13944, Iran
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Iwansyah AC, Fauzi H, Cahyadi W, Hariadi H, Indriati A, Wardhani R, Abd Hamid H. Development, physiochemical and sensory evaluation of a new effervescent tablet formulation based on Moringa oleifera leaves extract. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2023. [DOI: 10.1515/ijfe-2022-0170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
Abstract
Abstract
New product development of Moringa oleifera effervescent tablet was optimization of the acid-base in the formula by using the D-optimal mix design. Chemical profiling and antioxidant activity of Moringa oleifera extract was evaluated. The physicochemical and sensory characteristics of Moringa oleifera effervescent tablet was measured. The results shows that chemical compounds of aqueous and ethanol extracts of Moringa oleifera extracts were hydrocarbons, esters, alcohols, and fatty acids. Both extracts exhibited high antioxidant by the IC50 value at 240.27 μg/mL and 301.21 μg/mL respectively. The quadratic model was found to be the best fitted for evaluating the solubility time, colour, taste and aroma; meanwhile, the special cubic model appeared to be the best fitting model for assessing the hardness response. The optimization process suggested that citric acid (22.19% w/w), tartaric acid (11.17% w/w), and sodium bicarbonate (33.64% w/w) was the best solution for this combination of variables, with a desirability value of 0.798.
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Influence of Drying Methods on Jackfruit Drying Behavior and Dried Products Physical Characteristics. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:8432478. [PMID: 36105546 PMCID: PMC9467759 DOI: 10.1155/2022/8432478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Accepted: 08/07/2022] [Indexed: 12/04/2022]
Abstract
Drying processes including solar, oven, and refractance window were studied to determine their influence on the drying behavior of jackfruit slices and properties of resultant jackfruit powders. The loss of sample mass, converted to the ratio between the water content at time t and the initial water content (moisture ratio), was used as the experimental parameter for modelling drying processes. Fifteen thin layer drying models were fitted to the experimental data using nonlinear regression analysis. Based on the highest R2 and lowest SEE values, the models that best fit the observed data were Modified Henderson and Pabis, Verma et al., and Hii et al. for RWD, oven, and solar drying, respectively. The effective moisture diffusivity coefficients were 5.11 × 10−9, 3.28 × 10−10, and 2.55 × 10−10 for RWD, oven and, solar drying, respectively. The solubility of freeze-dried jackfruit powder (75.7%) was not significantly different from the refractance window dried powder (73.2%) and was higher than oven-dried jackfruit powder (66.1%). Oven-dried jackfruit powder had a lower rehydration ratio and porosity. Differences in rehydration ratio and porosity under different drying methods could be explained by the microstructure. Fractal dimension (FD) and lacunarity were applied to study the structure and irregularities of jackfruit dried with the different methods. FD was significantly (P < 0.05) affected by the drying method. FD ranged from 1.809 to 1.837, while lacunarity ranged between 0.258 and 0.404.
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Kobo GK, Kaseke T, Fawole OA. Micro-Encapsulation of Phytochemicals in Passion Fruit Peel Waste Generated on an Organic Farm: Effect of Carriers on the Quality of Encapsulated Powders and Potential for Value-Addition. Antioxidants (Basel) 2022; 11:antiox11081579. [PMID: 36009296 PMCID: PMC9404774 DOI: 10.3390/antiox11081579] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 08/09/2022] [Accepted: 08/12/2022] [Indexed: 11/16/2022] Open
Abstract
The passion (Passiflora edulis Sims) fruit peel is rich in phenolics and other bioactive compounds and has great potential as a natural food preservative. The present study investigated the value-adding potential of passion fruit peel waste generated on an organic farm. The effect of carriers in encapsulating the peel extract to develop a polyphenolic-rich powder was investigated. The passion fruit peel extracts were prepared using 70% ethanol (1:10 w/v), and encapsulated using waxy starch (WS), gum arabic (GA), and maltodextrin (MT) before freeze-drying. The effects of carriers on the passion fruit peel powder (PFPP) production yield, physicochemical, rheological, phytochemical, and antioxidant properties were investigated. GA-and MT-encapsulated powders had better physical, phytochemical, and antioxidant properties, including yield, total soluble solids, solubility, bulk density, total phenolic content, and ferric reducing antioxidant powder. A total of 18 metabolites, including phenolic acids (10), flavonoids (6), and stilbenes (2), were tentatively identified in all the PFPP samples, with WS exhibiting a higher concentration of the compounds compared to GA and MT. Our results indicated that no single carrier was associated with all the quality attributes; therefore, better results could be produced by compositing these carriers. Nonetheless, our results highlight the potential of passion fruit peels as a source of polyphenols and functional ingredient in formulating natural food additives.
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Affiliation(s)
- Gift Kabelo Kobo
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, Faculty of Science, University of Johannesburg, Johannesburg 2006, South Africa
| | - Tafadzwa Kaseke
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, Faculty of Science, University of Johannesburg, Johannesburg 2006, South Africa
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, Faculty of Science, University of Johannesburg, Johannesburg 2006, South Africa
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7600, South Africa
- Correspondence:
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He Q, Chen L, Snyder AB. The physicochemical properties of fruit powders and their residence time on stainless steel surfaces are associated with their ease of removal by brushing. Food Res Int 2022; 158:111569. [DOI: 10.1016/j.foodres.2022.111569] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 06/06/2022] [Accepted: 06/23/2022] [Indexed: 11/26/2022]
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Nansereko S, Muyonga J, Byaruhanga YB. Optimization of drying conditions for Jackfruit pulp using Refractance Window Drying technology. Food Sci Nutr 2022; 10:1333-1343. [PMID: 35592274 PMCID: PMC9094487 DOI: 10.1002/fsn3.2694] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 11/03/2021] [Accepted: 12/07/2021] [Indexed: 11/11/2022] Open
Abstract
Refractance window drying is a novel technology with high operational efficiency and high product quality retention compared with conventional drying methods. This study assessed the effect of refractance window dryer water temperature and pulp thickness on nutrient content and the antioxidant activity of jackfruit. Response surface methodology (RSM) was used to optimize the drying temperature and fruit pulp thickness. Optimal drying temperature and pulp thickness were found to be 93.4°C and 2.56 mm, respectively. The respective values for the response variables drying time (min), ascorbic acid (mg/100 g), antioxidant activity (mg/100 g AA equiv) and total carotenoid content (μg/g) were 60.47, 17.97, 82.34, and 13.34, respectively. Models for prediction of these values had R 2 values of .964, .980, .994, and .994, respectively, and nonsignificant lack of fit (p < .05). This indicates the suitability of the model in predicting the RWD operating conditions to produce quality dried jackfruit.
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Affiliation(s)
- Sophie Nansereko
- Department of Food Technology and Nutrition Makerere University Kampala Uganda
| | - John Muyonga
- Department of Food Technology and Nutrition Makerere University Kampala Uganda
| | - Yusuf B Byaruhanga
- Department of Food Technology and Nutrition Makerere University Kampala Uganda
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Identification of volatile compounds, physicochemical and techno-functional properties of pineapple processing waste (PPW). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01243-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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14
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Dehydration of date fruit (Pheonix dactylifera L.) for the production of natural sweet powder. NFS JOURNAL 2022. [DOI: 10.1016/j.nfs.2022.02.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Arias-Ramos D, Chil-Núñez I, Morris HJ, Camacho-Pozo M, Lebeque-Pérez Y, Llauradó-Maury G, Cos P, Vervaet C. Technological, Biochemical and Microbiological Evaluation of Dehydrated Pleurotus ostreatus Powder for Nutraceutical Applications. CURRENT NUTRITION & FOOD SCIENCE 2022. [DOI: 10.2174/1573401318666220211101143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract:
Background: Mushroom-based products can serve as superior nutraceuticals in both preventing and alleviati human diseases. Dehydrated powder of Pleurotus ostreatus grown in Cuba has a rich nutritional composition and a large number of therapeutic properties. However, technological parameters (e.g. rheological), as well as biochemical and microbiological quality control standards for its use as a raw material in the manufacture of solid dosage forms with nutraceutical and biopharmaceutical applications have not been established yet.
Objective:
The study aims to determine the technological, biochemical and microbiological quality parameters of dehydrated Pleurotus ostreatus powder.
Method:
Rheological ngproperties (Carr´s index, Hausner´s ratio, angle of repose and flow rate) were determined in seven batches of mushroom powder. Biochemical and microbiological analyses were performed using standard methods. Other physicochemical properties (mean particle size, pH and moisture) were also determined.
Results:
Technical parameters showed a mean particle size of 224.08±7.96 µm, Carr´s compressibility index (23.08-26.58%), Hausner´s ratio (1.30-1.36), angle of repose (36.6-41.90°) and flow rate (3.69-6.93 g cm-2 s-1), typical of materials with poor flowability. Biochemical analyses indicated significant nutraceutical composition: protein (25.0-30.4%), carbohydrate (45-60%), ash (6.1-9.8%), fiber (5-9%), -D-Glucans (1.47-1.61%), iron (21-50 mg/100 g), zinc (3.8-8.0 mg/100 g), and polyphenols (123-160 mg/100 g). Moisture content was ≤3.50% and microbiological analyses were in agreement with ISO standards.
Conclusion:
Dehydrated P. ostreatus powder exhibits good nutraceutical composition and microbiological quality. Technological parameters evidenced poor flow properties, suggesting the need to include excipients to improve the rheological properties for applications as an active ingredient in solid dosage forms for health benefits.
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Affiliation(s)
- Daily Arias-Ramos
- Pharmacy Department, Faculty of Natural and Exact Sciences, Universidad de Oriente, Santiago de Cuba, Cuba
| | - Idelsy Chil-Núñez
- Pharmacy Department, Faculty of Natural and Exact Sciences, Universidad de Oriente, Santiago de Cuba, Cuba
| | - Humberto J. Morris
- Center for Studies on Industrial Biotechnology (CEBI), Universidad de Oriente, Santiago de Cuba, Cuba
| | - Miladis Camacho-Pozo
- Center for Studies on Industrial Biotechnology (CEBI), Universidad de Oriente, Santiago de Cuba, Cuba
| | - Yamila Lebeque-Pérez
- Center for Studies on Industrial Biotechnology (CEBI), Universidad de Oriente, Santiago de Cuba, Cuba
| | - Gabriel Llauradó-Maury
- Center for Studies on Industrial Biotechnology (CEBI), Universidad de Oriente, Santiago de Cuba, Cuba
| | - Paul Cos
- Department of Pharmaceutical Sciences, Faculty of Pharmaceutical, Biomedical and Veterinary Sciences, University of Antwerp, Belgium
| | - Chris Vervaet
- Department of Pharmaceutics, University of Ghent, Ghent, Belgium
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16
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Queiroz MB, Sousa FR, Silva LBD, Alves RMV, Alvim ID. Co-crystallized sucrose-soluble fiber matrix: Physicochemical and structural characterization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112685] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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17
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Zhu J, Li X, Liu L, Li Y, Qi B, Jiang L. Preparation of spray-dried soybean oil body microcapsules using maltodextrin: Effects of dextrose equivalence. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112874] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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18
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Mahdi AA, Al-Maqtari QA, Mohammed JK, Al-Ansi W, Aqeel SM, Cui H, Lin L. Nanoencapsulation of Mandarin Essential Oil: Fabrication, Characterization, and Storage Stability. Foods 2021; 11:54. [PMID: 35010180 PMCID: PMC8750011 DOI: 10.3390/foods11010054] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/16/2021] [Accepted: 12/23/2021] [Indexed: 01/08/2023] Open
Abstract
This study evaluates the combined efficiency of whey protein isolate (WPI) with maltodextrin (MD) and gum arabic (GA), as a delivery system for encapsulating Citrus reticulata essential oil (CEO). The wall materials blended at different rates were produced to obtain seven formulations of nanocapsules (NCEO), namely NCEO-GA, NCEO-MD, NCEO-WPI, NCEO-GA/MD, NCEO-GA/WPI, NCEO-MD/WPI, and NCEO-GA/MD/WPI. The interaction between CEO and WPI was simulated by molecular docking. Findings showed that the physicochemical characteristics and storage stability of formulations containing WPI were considerably improved. The NCEO-GA/MD/WPI formulation demonstrated the optimum values of encapsulation efficiency (92.08%), highest glass transition temperature (79.11 °C), high crystallinity (45.58%), high thermal stability (mass loss at 100 °C < 5%), and also had the highest antioxidant activity and lowest peroxide value after storage. This study demonstrated that combining WPI with MD and GA, as wall material encapsulation, can produce nanocapsules with superior properties to those created using polysaccharides individually.
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Affiliation(s)
- Amer Ali Mahdi
- Department of Food Quality and Safety, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (A.A.M.); (L.L.)
- Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Sana’a University, Sana’a 12544, Yemen; (Q.A.A.-M.); (W.A.-A.)
| | - Qais Ali Al-Maqtari
- Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Sana’a University, Sana’a 12544, Yemen; (Q.A.A.-M.); (W.A.-A.)
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
| | - Jalaleldeen Khaleel Mohammed
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
| | - Waleed Al-Ansi
- Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Sana’a University, Sana’a 12544, Yemen; (Q.A.A.-M.); (W.A.-A.)
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
| | | | - Haiying Cui
- Department of Food Quality and Safety, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (A.A.M.); (L.L.)
| | - Lin Lin
- Department of Food Quality and Safety, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (A.A.M.); (L.L.)
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
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19
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Physicochemical characterization and biological potential of Japanese quince polyphenol extract treated by different drying techniques. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112247] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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20
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Karim N, Shishir MRI, Bao T, Chen W. Effect of cold plasma pretreated hot-air drying on the physicochemical characteristics, nutritional values and antioxidant activity of shiitake mushroom. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6271-6280. [PMID: 33949697 DOI: 10.1002/jsfa.11296] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 04/19/2021] [Accepted: 05/05/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Shiitake mushroom is one of the most popular delicious vegetables, although fresh shiitake mushroom has short shelf life as a result of biochemical degradation. Drying can prolong the shelf life of mushroom. Additionally, application of cold plasma pretreatments (CPT) before drying can preserve the product quality, processing costs and nutritional values. Therefore, we aimed to explore the effect of cold plasma pretreated hot-air drying at 50, 60 and 70 °C on the physicochemical characteristics, nutritional values and antioxidant activity of shiitake mushroom. RESULTS Scanning electron microscopy micrographs showed that CPT induced the surface modification of fresh shiitake (such as cellular disarrangement, cellular shrinkages, disruption or break down of cell walls, and intracellular spaces and cavities) and facilitate the rapid drying than control samples. Furthermore, CPT improved the powder qualities (bulk density, water retention and swelling index) and preserved higher nutritional attributes (sugars, vitamins, phenolic acids contents and antioxidant activity) compared to the control groups. CONCLUSION Conclusively, CPT could be a suitable alternative technique for improving drying characteristics and preserving nutritional attributes of agro-based products. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Naymul Karim
- Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | | | - Tao Bao
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Wei Chen
- Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
- Ningbo Research Institute, Zhejiang University, Ningbo, China
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21
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Klimaszewska E, Zieba M, Gregorczyk K, Markuszewski L. Application of Blue Honeysuckle Powder Obtained by an Innovative Method of Low-Temperature Drying in Skincare Face Masks. Molecules 2021; 26:molecules26237184. [PMID: 34885765 PMCID: PMC8658987 DOI: 10.3390/molecules26237184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/21/2021] [Accepted: 11/22/2021] [Indexed: 11/16/2022] Open
Abstract
Traditional technologies applied for obtaining plant raw materials for cosmetic production are based primarily on high-level processing, which is reflected in the qualitative composition of the resulting materials. By using low-temperature drying, it is possible to retain in the raw materials a range of valuable ingredients. In this study, blue honeysuckle powder was used as an ingredient of cosmetic face masks. The stability of the masks was evaluated. Dynamic viscosity, yield point and texture analysis of the cosmetics was performed. The color of the emulsions and the level of skin hydration after face mask application was determined. Emulsions were found to be stable. A decrease in dynamic viscosity of the emulsions as a function of increasing concentrations of the additive and under the conditions of rising rotational speed were observed. Similarly, an increase in the concentration of blue honeysuckle in the emulsions resulted in a decrease in the value of the yield point. Based on the results, it can be stated that the addition of blue honeysuckle caused a decrease in hardness of the masks, while the opposite trend was observed for adhesive force. It was found that an increase in the concentration of blue honeysuckle gave a reddish-yellow color to the samples. Corneometric assessment confirmed proper skin hydration after the application of the emulsions.
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Affiliation(s)
- Emilia Klimaszewska
- Department of Cosmetology, Faculty of Medical Sciences and Health Sciences, Kazimierz Pulaski University of Technology and Humanities in Radom, Chrobrego 27, 26-600 Radom, Poland; (E.K.); (K.G.)
| | - Malgorzata Zieba
- Department of Industrial Chemistry, Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities in Radom, Chrobrego 27, 26-600 Radom, Poland
- Correspondence:
| | - Klaudia Gregorczyk
- Department of Cosmetology, Faculty of Medical Sciences and Health Sciences, Kazimierz Pulaski University of Technology and Humanities in Radom, Chrobrego 27, 26-600 Radom, Poland; (E.K.); (K.G.)
| | - Leszek Markuszewski
- Department of Medicine, Faculty of Medical Sciences and Health Science, Kazimierz Pulaski University of Technology and Humanities in Radom, Chrobrego 27, 26-600 Radom, Poland;
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22
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Dumitrașcu L, Stănciuc N, Aprodu I. Encapsulation of Anthocyanins from Cornelian Cherry Fruits Using Heated or Non-Heated Soy Proteins. Foods 2021; 10:1342. [PMID: 34200745 PMCID: PMC8230403 DOI: 10.3390/foods10061342] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 05/30/2021] [Accepted: 06/08/2021] [Indexed: 11/18/2022] Open
Abstract
In the current study, the effect of temperature on the potential of soy proteins to ensure the encapsulation and gastric stability of bioactives, such as anthocyanins from cornelian cherry fruits, was investigated. The powders obtained after freeze-drying were analyzed in relation to flow properties, encapsulation retention and efficiency, stability in simulated gastrointestinal medium, color, and morphology. Preheating the soy proteins generated a powder with low density. Powders obtained with native soy proteins allowed the highest encapsulation efficiency and the lowest was obtained when using preheated soy proteins. The heat treatment of the mixture of soy proteins and cornelian cherry fruits prior to encapsulation generated powders with the highest lightness and the lowest intensity of red shades among all samples. The in vitro experiments revealed that the highest protection in simulated gastric environment was provided when protein was heat treated either alone or in combination with bioactives to be encapsulated. The morphological analysis highlighted that powders consisted of large and rigid structures.
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Affiliation(s)
| | | | - Iuliana Aprodu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 800201 Galati, Romania; (L.D.); (N.S.)
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23
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Dumitraşcu L, Stănciuc N, Borda D, Neagu C, Enachi E, Barbu V, Aprodu I. Microencapsulation of bioactive compounds from cornelian cherry fruits using different biopolymers with soy proteins. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101032] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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24
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Using Peptidomics and Machine Learning to Assess Effects of Drying Processes on the Peptide Profile within a Functional Ingredient. Processes (Basel) 2021. [DOI: 10.3390/pr9030425] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
Bioactive peptides are known to have many health benefits beyond nutrition; yet the peptide profile of high protein ingredients has been largely overlooked when considering the effects of different processing techniques. Therefore, to investigate whether drying conditions could affect the peptide profile and bioactivity within a functional ingredient, we examined the effects of spray (SD) and freeze (FD) drying on rice natural peptide network (NPN), a characterised functional ingredient sourced from the Oryza sativa proteome, which has previously been shown to effectively modulate circulating cytokines and improve physical performance in humans. In the manufacturing process, rice NPN was either FD or SD. Employing a peptidomic approach, we investigated the physicochemical characteristics of peptides common and unique to FD and SD preparations. We observed similar peptide profiles regarding peptide count, amino acid distribution, weight, charge, and hydrophobicity in each sample. Additionally, to evaluate the effects of drying processes on functionality, using machine learning, we examined constituent peptides with predicted anti-inflammatory activity within both groups and identified that the majority of anti-inflammatory peptides were common to both. Of note, key bioactive peptides validated within rice NPN were recorded in both SD and FD samples. The present study provides an important insight into the overall stability of the peptide profile and the use of machine learning in assessing predicted retention of bioactive peptides contributing to functionality during different types of processing.
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25
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Physico‐chemical properties of powder and compressed tablets based on barberry fruit pulp. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00834-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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26
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Saifullah M, McCullum R, McCluskey A, Van Vuong Q. Effect of drying techniques and operating conditions on the retention of color, phenolics, and antioxidant properties in dried lemon scented tea tree (
Leptospermum petersonii
) leaves. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15257] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Md Saifullah
- Applied Sciences School of Environmental and Life Sciences Faculty of Science The University of Newcastle Ourimbah NSW Australia
- Department of Agro Product Processing Technology Faculty of Applied Science and Technology Jashore University of Science and Technology Jashore Bangladesh
| | - Rebecca McCullum
- Applied Sciences School of Environmental and Life Sciences Faculty of Science The University of Newcastle Ourimbah NSW Australia
| | - Adam McCluskey
- Chemistry School of Environmental & Life Sciences The University of Newcastle Callaghan NSW Australia
| | - Quan Van Vuong
- Applied Sciences School of Environmental and Life Sciences Faculty of Science The University of Newcastle Ourimbah NSW Australia
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27
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Vinitha K, Leena MM, Moses J, Anandharamakrishnan C. Size-dependent enhancement in salt perception: Spraying approaches to reduce sodium content in foods. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2020.09.079] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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28
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Karrar E, Mahdi AA, Sheth S, Mohamed Ahmed IA, Manzoor MF, Wei W, Wang X. Effect of maltodextrin combination with gum arabic and whey protein isolate on the microencapsulation of gurum seed oil using a spray-drying method. Int J Biol Macromol 2020; 171:208-216. [PMID: 33310099 DOI: 10.1016/j.ijbiomac.2020.12.045] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 11/24/2020] [Accepted: 12/06/2020] [Indexed: 02/08/2023]
Abstract
This study aimed to evaluate the potential of maltodextrin (MD) combination with gum arabic (GA), and whey protein isolate (WPI) on the microencapsulation of gurum seeds oil by a spray-drying method. Three formulations of protein-based (PB) (WPI: MD, 2:1), carbohydrate-based (CHOB) (GA: MD, 2:1), and mixed (MIX) (WPI: GA: MD, 1:1:1) wall materials were designed. The moisture content and water activity were in the range of 1.65-3.67% and 0.17-0.31, respectively, which is suitable for long-term storage. The best results were achieved when gurum seed oil was microencapsulated with carbohydrate-based, where it had the highest microencapsulation yield (92.80%) and microencapsulation efficiency (97.38%). Carbohydrate-based showed the highest relative crystallinity (32.25%) and the temperature of the glass transition (58.20 °C). FT-IR revealed that the oil was well encapsulated in the microcapsules. SEM of microcapsules showed spherical shapes without any apparent cracking on the surfaces. During the oxidative stability study, carbohydrate-based microencapsulation was the wall material that best protected the active materials against lipid oxidation.
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Affiliation(s)
- Emad Karrar
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China; Department of Food Engineering, Faculty of Engineering, University of Gezira, Wad Medani, Sudan
| | - Amer Ali Mahdi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen
| | - Sujitraj Sheth
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi, China
| | - Isam A Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Muhammad Faisal Manzoor
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Wei Wei
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
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29
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Influence of sucrose reduction and starch type on bulk and powder properties of ready-to-use powdered dessert. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03638-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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30
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Application of argun fruit polysaccharide in microencapsulation of Citrus aurantium L. essential oil: preparation, characterization, and evaluating the storage stability and antioxidant activity. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00629-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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31
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Mahdi AA, Mohammed JK, Al-Ansi W, Ghaleb AD, Al-Maqtari QA, Ma M, Ahmed MI, Wang H. Microencapsulation of fingered citron extract with gum arabic, modified starch, whey protein, and maltodextrin using spray drying. Int J Biol Macromol 2020; 152:1125-1134. [DOI: 10.1016/j.ijbiomac.2019.10.201] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2019] [Revised: 10/22/2019] [Accepted: 10/23/2019] [Indexed: 12/25/2022]
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32
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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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Abstract
The use of enzyme-assisted aqueous extraction to extract soybean oil will produce soy protein hydrolysates (SPH) that have good antioxidant properties but are bitter and hygroscopic. To microencapsulate these hydrolysates, soy protein isolate/maltodextrin mixtures were used as the carrier. The effects of spray-drying and freeze-drying on the bitterness, hygroscopicity, and antioxidant properties were compared. The properties of different dried samples were compared using solubility, hygroscopicity, moisture content, water activity, flowability, and glass transition temperature (Tg). The results showed that the spray-drying was more effective than freeze-drying. Hygroscopicity was reduced to 18.2 g/100 g, and the Tg value was raised to 80.8°C. The morphology was analyzed using scanning electron microscopy, and the antioxidant properties of the samples were measured using the ABTS˙+ radical scavenging activity. The results showed that spray-dried SPH had more carrier masking, which weakened bitterness, reduced moisture absorption, and had no significant negative impact on its oxidation resistance, solubility, and flowability, and spray-drying after carrier encapsulation of SPH improved the recovery rate.
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34
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Ribeiro LC, Costa JMCD, Afonso MRA. Flow behavior of cocoa pulp powder containing maltodextrin. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.03420] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract This study aimed to evaluate the influence of maltodextrin addition on the flow properties of cocoa pulp powder obtained by spray and freeze drying. Cocoa pulp samples received 15% and 30% (m m-1) maltodextrin DE20. Two drying methods were used, spray and freeze drying. Powder morphology was evaluated through scanning electron microscopy (SEM). Wall friction angle, bulk density and tapped density were determined. Carr index (CI), Hausner ratio (HR) and flow index (FI) were used to evaluate powder flow. The particles powders obtained by spray drying showed rounded shapes, whereas the freeze dried powder showed irregular shapes. Increased maltodextrin concentration in the samples altered the powder particle size by spray drying and powder particle surface by freeze drying. The powder by spray drying of the sample with 30% of maltodextrin showed smallest wall friction angles, 13.4 to 14.9. The powder by freeze drying of the samples with 15% and 30% of maltodextrin showed wall friction angles between 14.0 and 20.6. Regarding flow, the powders by spray drying containing 30% of maltodextrin showed the best CI, HR and FI, 24.88, 1.33 and 4.88, respectively, being considered an acceptable flow. According to CI, HR and FI values, samples with 15% of maltodextrin produced powder classified as difficult flow in both methods applied. The higher maltodextrin concentration in cocoa pulp, the lower agglomeration in the powder by spray drying and the smoother particles surfaces in the powder by freeze drying. The addition of maltodextrin to the samples, for both drying methods, improve the powder flow and decrease the powder cohesion.
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35
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Nunes LP, Ferrari CC, Ito D, Souza EDCG, Germer SPM. Drum drying process of jabuticaba pulp using corn starch as an additive. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.16619] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Jabuticaba is a fruit native to Brazil, appreciated for its flavor and is also very nutritious, but it is a seasonal fruit and highly perishable. Therefore, drying is a good alternative for its conservation. The purpose of this work was to use drum drying to obtain jabuticaba flakes using corn starch as the main carrier agent. The sorption isotherm of the flakes at 25 °C was also studied, as well as the determination of the critical storage condition and the estimation of product shelf life through the permeability of different packages to the water vapor using mathematical models. The drum drying conditions were: temperature of 144 °C; residence time of 18 seconds; addition of 20% (dry basis) of corn starch and 0.5% (d.b.) of glyceryl monostearate. The final product was analyzed with respect to its physicochemical and technological properties. The sorption isotherm of the flakes was determined at 25 °C, using the gravimetric method with saturated solutions (0.11 ≤ aw ≤ 0.84). After the process, the flakes presented good retention of anthocyanins and total phenolic compounds, besides a high antioxidant activity. The water solubility of the product was around 70% and the hygroscopicity was approximately 24%. The equilibrium experimental points of the isotherm were better adjusted by the GAB model, with a monolayer moisture value of 12.74% (w.b) and a critical aw of 0.432.
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Sun H, Wang X, Wang J, Shi G, Chen L. Influence of the formula on the properties of a fast dispersible fruit tablet made from mango, Chlorella, and cactus powder. Food Sci Nutr 2020; 8:479-488. [PMID: 31993172 PMCID: PMC6977490 DOI: 10.1002/fsn3.1330] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 11/01/2019] [Accepted: 11/18/2019] [Indexed: 01/04/2023] Open
Abstract
Tableting of fruit powders is gaining popularity because of the advantages it brings in, such as ease of storage, transportation, and use, and effervescent tablets could be a good alternative to accomplish fast dissolving. The present study provides a specific effervescent tablet formulation that is appropriate for the delivery of mango, cactus, and Chlorella fruit powder. The direct compression method was employed. A series of disintegration time, tensile strength, and moisture content tests were performed on the different formulations at each stage. The effects of effervescent agents' ratio, fruit powder proportion, acid and alkali content, and mannitol and lactose content on tablet properties were investigated. The results indicated that the tablet properties were highly influenced by formulation, especially the ratios of effervescent agents, fruit powders, acid to alkali ratio, as well as mannitol to lactose ratio. The best performing formulation was as follows, 45% effervescent agents (citric acid monohydrate:sodium bicarbonate = 1.3:1), 35% adhesives (mannitol:lactose = 1:8), and 20% mixed fruit powders (mango:cactus:Chlorella fruit powders = 14:5:1). With this formula, the moisture content was 3.62% and the disintegration time was 154 s, as well as a sufficient tensile strength of 2.32 MPa. Our study presented useful findings regarding the specific effects of changing ingredient ratios on tablet strength and other properties and provided a basis for the potential of using mango, cactus and microalgae powders as novel functional ingredients for fruit powder effervescent tablets. This may be used as a basis for further research on tableting.
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Affiliation(s)
- Hanying Sun
- Institute of Food Safety and QualityUniversity of Shanghai for Science and TechnologyShanghaiChina
| | - Xin Wang
- Institute of Food Safety and QualityUniversity of Shanghai for Science and TechnologyShanghaiChina
| | - Jiangyu Wang
- Institute of Food Safety and QualityUniversity of Shanghai for Science and TechnologyShanghaiChina
| | - Gengqiang Shi
- Institute of Food Safety and QualityUniversity of Shanghai for Science and TechnologyShanghaiChina
| | - Lan Chen
- Institute of Food Safety and QualityUniversity of Shanghai for Science and TechnologyShanghaiChina
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Saifullah M, McCullum R, McCluskey A, Vuong Q. Effects of different drying methods on extractable phenolic compounds and antioxidant properties from lemon myrtle dried leaves. Heliyon 2019; 5:e03044. [PMID: 31890968 PMCID: PMC6928250 DOI: 10.1016/j.heliyon.2019.e03044] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 09/24/2019] [Accepted: 12/11/2019] [Indexed: 12/02/2022] Open
Abstract
Lemon myrtle (Backhousia citriodora) is one of the most commercially grown native herbs in Australia. This study aimed to evaluate the effects of different drying methods on phenolic compounds and antioxidant properties of lemon myrtle leaves to identify the most suitable drying conditions. The drying methods include hot air drying, vacuum drying, microwave drying, sun drying, shade drying and freeze drying. The results showed that drying conditions significantly (p < 0.05) affected the retention of total phenolic content (TPC), total flavonoids (TFC), proanthocyanidins, gallic acid, hesperetin, and antioxidant properties of lemon myrtle leaves. The optimal conditions for hot air drying and vacuum drying are 90 °C for 75 min and 90 °C for 120 min, respectively; whereas optimal drying conditions for microwave drying are 960 W for 7 min, and the time required for sun drying and shade drying are 2 days and 12 days, respectively. The freeze dried leaves contained the highest level of TPC, TFC, proanthocyanidins, gallic acid and hesperetin (74.11 ± 2.87 mg GAE/g dw, 87.15 ± 2.70 mg CE/g dw, 123.49 ± 6.12 mg CE/g dw, 53.77 ± 0.22 mg/g dw and 38.99 ± 0.26 mg/g dw, respectively). The freeze dried leaves also contained higher antioxidant capacity as compared to other samples. No significant difference in phenolic compounds and antioxidant capacity was observed between tested other drying methods. Therefore, any of these methods can be selected for dehydration of lemon myrtle leaves for industrial purposes. However, microwave drying can be selected for drying of lemon myrtle leaves for an industrial scale as it was the most time and/or energy efficient technique.
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Affiliation(s)
- Md Saifullah
- Applied Sciences, School of Environmental and Life Sciences, Faculty of Science, The University of Newcastle, Ourimbah, New South Wales, 2258, Australia.,Department of Agro Product Processing Technology, Faculty of Applied Science and Technology, Jashore University of Science and Technology, Jashore, 7408, Bangladesh
| | - Rebecca McCullum
- Applied Sciences, School of Environmental and Life Sciences, Faculty of Science, The University of Newcastle, Ourimbah, New South Wales, 2258, Australia
| | - Adam McCluskey
- Chemistry, School of Environmental & Life Sciences, The University of Newcastle, Callaghan, New South Wales, 2308, Australia
| | - Quan Vuong
- Applied Sciences, School of Environmental and Life Sciences, Faculty of Science, The University of Newcastle, Ourimbah, New South Wales, 2258, Australia
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Valente MDCDC, Nascimento RA, Santana EB, Ribeiro NFDP, Costa CML, Faria LJG. Spray drying of extract from
Euterpe oleracea
Mart.: Optimization of process and characterization of the açaí powder. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13253] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
| | - Rafael A. Nascimento
- Natural Resources Engineering PRODERNA/ITEC/UFPAFederal University of Para Belém Brazil
| | - Elza B. Santana
- Post‐graduation of Chemical Engineering PPGEQ/ITEC/UFPAFederal University of Para Belém Brazil
| | | | - Cristiane M. L. Costa
- Faculty of Chemical Engineering FEQ/ITEC/UFPAFederal University of Para Belém Brazil
| | - Lênio J. G. Faria
- Faculty of Chemical Engineering FEQ/ITEC/UFPAFederal University of Para Belém Brazil
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Henao-Ardila A, Quintanilla-Carvajal MX, Moreno FL. Combination of freeze concentration and spray drying for the production of feijoa (Acca sellowiana b.) pulp powder. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2018.12.015] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Jahurul M, Zaidul I, Beh L, Sharifudin M, Siddiquee S, Hasmadi M, Sahena F, Mansoor A, Lee J, Jinap S. Valuable components of bambangan fruit (Mangifera pajang) and its co-products: A review. Food Res Int 2019; 115:105-115. [DOI: 10.1016/j.foodres.2018.08.017] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 07/30/2018] [Accepted: 08/03/2018] [Indexed: 02/03/2023]
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Malik N, Gouseti O, Bakalis S. Effect of freezing on microstructure and reconstitution of freeze-dried high solid hydrocolloid-based systems. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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Majid I, Nanda V. Effect of sprouting on the physical properties, morphology and flowability of onion powder. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9586-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Correia R, Grace MH, Esposito D, Lila MA. Wild blueberry polyphenol-protein food ingredients produced by three drying methods: Comparative physico-chemical properties, phytochemical content, and stability during storage. Food Chem 2017; 235:76-85. [PMID: 28554650 DOI: 10.1016/j.foodchem.2017.05.042] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2017] [Revised: 05/04/2017] [Accepted: 05/09/2017] [Indexed: 02/07/2023]
Abstract
Particulate colloidal aggregate food ingredients were prepared by complexing wheat flour, chickpea flour, coconut flour and soy protein isolate with aqueous wild blueberry pomace extracts, then spray drying, freeze drying, or vacuum oven drying to prepare dry, flour-like matrices. Physico-chemical attributes, phytochemical content and stability during storage were compared. Eighteen anthocyanins peaks were identified for samples. Spray dried matrices produced with soy protein isolate had the highest concentration of polyphenols (156.2mg GAE/g) and anthocyanins (13.4mg/g) and the most potent DPPH scavenging activity (714.1μmolesTE/g). Spray dried blueberry polyphenols complexed with protein were protected from degradation during 16weeks at 4°C and 20°C. Soy protein isolate more efficiently captured and stabilized wild blueberry pomace phytochemicals than other protein sources. Overall, spray drying the blueberry extracts complexed with protein proved to be an environment-friendly strategy to produce stable functional ingredients with multiple applications for the food industry.
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Affiliation(s)
- Roberta Correia
- Laboratory of Food Bioactive Compounds, Chemical Engineering Department, Federal University of Rio Grande do Norte (UFRN), Campus Central, s/n, Natal, RN 59078-970, Brazil; Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, United States
| | - Mary H Grace
- Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, United States
| | - Debora Esposito
- Plants for Human Health Institute, Department of Animal Science, NC State University, 120 Broughton Drive, Raleigh, NC 27695, United States
| | - Mary Ann Lila
- Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, United States.
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