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Mohammed NK, Ahmad NH, Muhialdin BJ, Meor Hussin AS. Modulating of microencapsulated virgin coconut oil-based creamer. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:528-538. [PMID: 38327854 PMCID: PMC10844180 DOI: 10.1007/s13197-023-05860-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/18/2023] [Accepted: 09/29/2023] [Indexed: 02/09/2024]
Abstract
This work aims to produce a virgin coconut oil (VCO) creamer through two drying stages; spray drying followed by fluidised bed drying, and to examine its antioxidant properties and oxidative stability during different storage conditions. Evaluation of the physicochemical properties of spray dry VCO and oxidative stability of the VCO creamer were performed using peroxide value (PV), antioxidant activity (DPPH), and total phenolic content (TPC) at 25, 4, and 25 °C, respectively, for 8 weeks. Agglomeration process has improved the agglomerated VCO creamer's properties in terms of moisture content (4.34%), solubility (85.2%), water activity (0.32%), and bulk density (0.36 g/cm3). The morphology of agglomerated VCO creamer showed cluster and irregular shapes with enlargement in the particle size, (d32) 395 µm and (d43) 426 µm. The overall oxidative results showed stability for the agglomerated VCO creamer stored at 4 °C in terms of TPC, DPPH and PV over 8 weeks followed by creamer stored at 25 °C which had similar stability with slight differences. The creamer stored at 38 °C showed rapid degradation for all oxidation tests from week 2 onwards. Agglomeration technology has indicated to be effective in the stabilization of virgin coconut oil against lipid oxidation and prolonging its shelf-life. Graphical abstract
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Affiliation(s)
| | - Nurul Hawa Ahmad
- Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang,, Selangor Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Malaysia
| | - Belal J. Muhialdin
- Nutrition and Food Science Department, California State Polytechnic University, Pomona, CA 91768 USA
| | - Anis Shobirin Meor Hussin
- Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang,, Selangor Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Malaysia
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Investigating the Effects of Various Surfactants on the Emulsion and Powder of Hazelnut Oil. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03031-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
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Zhao M, Cao W, Li L, Ren A, Ang Y, Chen J, Bhandari B, Wang Z, Ren X, Ren G, Duan X. Effects of different proteins and maltodextrin combinations as wall material on the characteristics of Cornus officinalis flavonoids microcapsules. Front Nutr 2022; 9:1007863. [PMID: 36185648 PMCID: PMC9515985 DOI: 10.3389/fnut.2022.1007863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Accepted: 08/23/2022] [Indexed: 11/13/2022] Open
Abstract
The flavonoids in Cornus officinalis (CO) have various pharmacological activities, however, the flavonoid instability limits its application in food and pharmaceutical industries. In this study, Cornus officinalis flavonoid (COF) microcapsules were prepared by using a combination of whey isolate protein (WPI), soy isolate protein (SPI), gelatin (GE), and maltodextrin (MD) as wall materials, respectively. Meanwhile, the encapsulation efficiency, solubility, color, particle size, thermal stability and microstructure as well as the antioxidant capacity of microcapsules were assessed. When the protein/MD ratio was 3:7, three kinds of combined wall materials realized high encapsulation efficiency (96.32–98.24%) and water solubility index (89.20–90.10%). Compared with other wall material combinations, the microcapsules with WPI-MD wall ratio at 3:7 had lower particle size (7.17 μm), lower moisture content (6.13%), higher encapsulation efficiency (98.24%), better water solubility index (90.1%), higher thermal stability (86.00°C), brightness L* (67.84) and higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging capacity (6.98 mgVc/g), and better flowability. Results suggested that WPI and MD could be better wall materials applied in encapsulating COF.
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Affiliation(s)
- Mengyue Zhao
- Department of Food Sciences and Engineering, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Weiwei Cao
- Department of Food Sciences and Engineering, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- *Correspondence: Weiwei Cao
| | - Linlin Li
- Department of Food Sciences and Engineering, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Aiqing Ren
- Department of Food Science, Institute of Food Research, Hezhou University, Hezhou, China
- Aiqing Ren
| | - Yuan Ang
- Department of Food Sciences and Engineering, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Junliang Chen
- Department of Food Sciences and Engineering, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Bhesh Bhandari
- Department of ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, Australia
| | - Zhe Wang
- Department of Food Sciences and Engineering, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Xing Ren
- Department of Food Sciences and Engineering, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Guangyue Ren
- Department of Food Sciences and Engineering, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
| | - Xu Duan
- Department of Food Sciences and Engineering, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
- Xu Duan
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Ali Mahdi A, Mohammed JK, Al‐Ansi W, Al‐Maqtari QA, Al‐Adeeb A, Cui H, Lin L. Stabilization of the water‐in‐oil emulsions of
Citrus reticulata
essential oil by different combinations of gum arabic/maltodextrin/whey protein. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Amer Ali Mahdi
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
- Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Sana'a University Sana'a Yemen
| | | | - Waleed Al‐Ansi
- Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Sana'a University Sana'a Yemen
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu China
| | - Qais Ali Al‐Maqtari
- Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Sana'a University Sana'a Yemen
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu China
| | | | - Haiying Cui
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Lin Lin
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
- State Key Laboratory of Utilization of Woody Oil Resource Hunan Academy of Forestry Changsha China
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Lima ACDS, Afonso MRA, Rodrigues S, Aquino ACD. Flowability of spray‐dried sapodilla pulp powder. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
| | | | - Sueli Rodrigues
- Department of Food Engineering Federal University of Ceará Fortaleza CE Brazil
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