Characterization of membrane processed honey and the effect of ultrafiltration with diafiltration on subsequent spray drying

Application of purple basil leaf anthocyanins-loaded alginate-carrageenan emulgel beads in gelatin-based jelly candies

Jelly candies could be considered promising food matrices for the delivery of bioactive compounds such as anthocyanins (ACNs). In this study, gelatin-based jelly candies were fortified with free ACNs-rich purple basil leaf extract (PBLE) and PBLE-loaded emulgel beads. The interaction between free ACNs and gelatin in the jelly matrix resulted in a lower release of ACNs in the mouth (8.27 %) and gastric stage (74.44 %) compared to those of free extract (24.92 and 86.13 %), as well as some protection in the intestinal stage. The release of ACNs from the jellies enriched with PBLE-loaded emulgel beads only began in the intestinal stage and reached 66.34-70.75 % of the initial load. Compared to those of PBLE-loaded emulgel beads, the introduction of beads within the jelly matrix increased the in vitro release of ACNs. The jelly samples enriched with PBLE-loaded emulgel beads yielded higher hardness, adhesiveness, flexibility, and chewiness compared to samples with free PBLE. While the color and appearance of jellies fortified with encapsulated PBLE were impaired, they got the highest sensory acceptance scores due to the masking of the bitter taste of the free extract. ACNs-loaded emulgel beads could be a viable method for fortifying jelly candies.

Carriers based on dairy by-products and dehumidified-air spray drying as a novel multiple approach towards improved retention of phenolics in powders: sour cherry juice concentrate case study

BACKGROUND

Sour cherry juice concentrate powder can serve as a modern, easy-to-handle, phenolics-rich merchandise; however, its transformation into powdered form requires the addition of carriers. In line with the latest trends in food technology, this study valorizes the use of dairy by-products (whey protein concentrate, whey, buttermilk, and mixes with maltodextrin) as carriers. A new multiple approach for higher drying yield, phenolics retention (phenolic acids, flavonols and anthocyanins) and antioxidant capacity of powders were tested as an effect of simultaneous decrease of drying temperature due to the drying air dehumidification and lower carrier content.

RESULTS

Dairy-based carriers were effective for spray drying of sour cherry-juice concentrate. The drying yield was increased and retention of phenolics was higher when compared with maltodextrin. The application of dehumidified air, which enabled the drying temperature to be reduced, affected drying yield positively, and also affected particle morphology and retention of phenolics (the phenolic content was approximately 30% higher than with spray drying).

CONCLUSIONS

The study proved that it is possible to apply dairy-based by-products to produce sour cherry juice concentrate powders profitably, lowering the spray-drying temperature and changing the carrier content. Dehumidified air spray drying can be recommended for the production of fruit juice concentrate powders with improved physicochemical properties. © 2023 Society of Chemical Industry.

Natural sweeteners: Sources, extraction and current uses in foods and food industries

Food producers have leaned towards alternative natural and synthetic sweeteners in food formulations to satisfy market demands. Even so, several synthetic sweeteners (e.g., aspartame, saccharin, sucralose) are becoming less popular due to health-related concerns, lower nutritional values, and controversies around their safety. Conversely, natural sweeteners confer favourable customer perceptions due to their association to a healthier lifestyle and higher nutritional values. This article discusses the evidence of natural sweeteners in the available commercial products. A comprehensive review of natural sweeteners is presented, which includes their resources, properties and extraction methods, as well as a discussion on several emerging technologies that offer improvements to the traditional extraction methods. Finally, the progress of natural sweeteners in the food industry is assessed, and the commercial food products containing these natural sweeteners are mentioned.

Quality Assessment of Honey Powders Obtained by High- and Low-Temperature Spray Drying

The paper aimed to compare the quality of rapeseed and honeydew honey powders, obtained by two methods of spray drying—traditional at a high temperature (inlet air 180 °C) and innovative low-temperature spray drying with the use of dehumidified air as a drying medium (inlet air 75 °C). Total polyphenol content, antioxidant activity, and the content and types of aromatic compounds were determined. In addition, Fourier-transform infrared spectroscopy (FTIR) coupled with chemometrics analyses was done. Powders obtained by the low-temperature spray drying method (with dehumidified air) were characterized by a higher content of polyphenols, antioxidant activity, and aromatic compounds, compared to powders obtained by the traditional method. Honeydew honey compared to rapeseed honey was characterized by a higher content of polyphenols, antioxidant activity, and composition of aromatic compounds. The results proved that the production method had a higher impact on the final properties of powders than the type of honey.

Reformulation of spray-dried apple concentrate and honey for the enhancement of drying process performance and the physicochemical properties of powders

BACKGROUND

Apple concentrate and honey were spray-dried with traditional carriers (maltodextrin, Nutriose®, Kleptose®) and with skimmed milk powder as a carrier substitute offering added value for the final product.

RESULTS

Skimmed milk powder, although having the lowest glass transition temperature, was the best carrier in terms of the highest powder recovery (higher than 80% was achieved) and with powder physical properties comparable to those obtained with other carriers. Thus, skimmed milk powder was used to produce honey powder of reduced carrier content (to 25% solids). The physical properties of the powders obtained and lower powder recovery indicated more problematic drying of AC. Powders produced with skimmed milk were characterized by enhanced nutritional value compared with variants with traditional carriers.

CONCLUSION

Thus, skimmed milk is proposed as a natural carrier for spray-drying, offering high processing yield, the possibility to reduce carrier content in honey powder, and to create products of nutritional added value. © 2020 Society of Chemical Industry.