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Jonkers N, van Dijk W, Vonk N, van Dommelen J, Geers M. Anisotropic mechanical properties of Selective Laser Sintered starch-based food. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110890] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Moisture sorption behaviors, water activity-temperature relationships, and physical stability traits of spices, herbs, and seasoning blends containing crystalline and amorphous ingredients. Food Res Int 2020; 136:109608. [PMID: 32846628 DOI: 10.1016/j.foodres.2020.109608] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 07/24/2020] [Accepted: 07/26/2020] [Indexed: 11/21/2022]
Abstract
Spices, herbs, and seasoning blends containing both crystalline and amorphous ingredients are common throughout the food industry but may exhibit unwanted clumping or caking during storage. Crystalline and amorphous ingredients are known to respond differently to increases in relative humidity (RH) and temperature. The aim of this study was to better characterize what happens to moisture sorption behaviors, water-solid interactions, and physical stability when crystalline and amorphous ingredients are co-formulated in seasoning blends. Spices, herbs, and seasoning blends, 25 in total, were studied individually and in blends of increasing complexity (binary, ternary, and quaternary) with sucrose, salt, and maltodextrin. The effects of increasing temperature and RH on moisture content, moisture sorption profiles, water activity (aw), glass transition temperature (Tg), including Gordon-Taylor modeling, physical appearance, and degree of clumping were measured. Crossover points, the temperature at which the aw of the amorphous ingredient(s) and the deliquescence RH of the crystalline ingredient(s) in a blend intersect, were also calculated. Caking was observed when storage conditions (RH and/or temperature) exceeded the Tg of a blend or the deliquescence RH of a crystalline ingredient in the blend. When amorphous and crystalline ingredients were blended, synergistic moisture sorption and increased caking was observed. When multiple crystalline ingredients were present, mutual deliquescence further increased the sensitivity of the blend to moisture. When environmental conditions exceeded the crossover temperature, degree of caking increased, and physical appearance was altered due to the induced deliquescence of the crystalline ingredient(s) by the aw of the amorphous ingredient(s). In general, as complexity of blends increased, sensitivity to moisture also increased, and physical stability of the blends decreased. The results of this study provide valuable information for increasing the physical stability of complex seasoning blends based on moisture sorption behaviors.
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Nnaedozie CC, Sanders C, Montes EC, Forny L, Niederreiter G, Palzer S, Salman AD. Investigation of rehydration of food powder mixtures. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2019.05.043] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Influence of spray drying on the stability of food-grade solid lipid nanoparticles. Food Res Int 2019; 119:741-750. [DOI: 10.1016/j.foodres.2018.10.056] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Revised: 10/09/2018] [Accepted: 10/21/2018] [Indexed: 01/23/2023]
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Mauer LJ, Forny L, Meunier VDM, Taylor LS. Optimizing the Quality of Food Powder Products: The Challenges of Moisture-Mediated Phase Transformations. Annu Rev Food Sci Technol 2019; 10:457-478. [PMID: 30633567 DOI: 10.1146/annurev-food-032818-121224] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Water is ubiquitous in the environment and is present to varying degrees even within dry powder products and most ingredients. Water migration between the environment and a solid, or between different components of a product, may lead to detrimental physical and chemical changes. In efforts to optimize the quality of dry products, as well as the efficiency of production practices, it is crucial to understand the cause-effect relationships of water interactions with different solids. Therefore, this review addresses the basis of moisture migration in dry products, and the modes of water vapor interactions with crystalline and amorphous solids (e.g., adsorption, capillary condensation, deliquescence, crystal hydrate formation, absorption into amorphous solids) and related moisture-induced phase and state changes, and provides examples of how these moisture-induced changes affect the quality of the dry products.
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Affiliation(s)
- Lisa J Mauer
- Department of Food Science, Purdue University, West Lafayette, Indiana 47907, USA;
| | | | | | - Lynne S Taylor
- Department of Industrial and Physical Pharmacy, Purdue University, West Lafayette, Indiana 47907, USA
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de Beer D, Pauck CE, Aucamp M, Liebenberg W, Stieger N, van der Rijst M, Joubert E. Phenolic and physicochemical stability of a functional beverage powder mixture during storage: effect of the microencapsulant inulin and food ingredients. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2925-2934. [PMID: 29168179 DOI: 10.1002/jsfa.8787] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2017] [Revised: 11/06/2017] [Accepted: 11/18/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The need for a convenience herbal iced tea product with reduced kilojoules merited investigation of the shelf-life of powder mixtures containing a green Cyclopia subternata Vogel (honeybush) extract with proven blood glucose-lowering activity and alternative sweetener mixture. RESULTS Prior to long-term storage testing, the wettability of powder mixtures containing food ingredients and the compatibility of their components were confirmed using the static sessile drop method and isothermal microcalorimetry, respectively. The powders packed in semi-sealed containers remained stable during storage at 25 °C/60% relative humidity (RH) for 6 months, except for small losses of specific phenolic compounds, namely mangiferin, isomangiferin, 3-β-d-glucopyranosyliriflophenone, vicenin-2 and 3',5'-di-β-d-glucopyranosylphloretin, especially when both citric acid and ascorbic acid were present. These acids drastically increased the degradation of phenolic compounds under accelerated storage conditions (40 °C/75% RH). Accelerated storage also caused changes in the appearance of powders and the colour of the reconstituted beverage solutions. Increased moisture content and aw of the powders, as well as moisture released due to dehydration of citric acid monohydrate, contributed to these changes. CONCLUSION A low-kilojoule honeybush iced tea powder mixture will retain its functional phenolic compounds and physicochemical properties during shelf-life storage at 25 °C for 6 months. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Dalene de Beer
- Plant Bioactives Group, Post-Harvest and Agro-processing Technologies, Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Stellenbosch, South Africa
- Department of Food Science, Stellenbosch University, Matieland, Stellenbosch, South Africa
| | - Claire E Pauck
- Department of Food Science, Stellenbosch University, Matieland, Stellenbosch, South Africa
| | - Marique Aucamp
- Centre of Excellence for Pharmaceutical Sciences, North-West University, Potchefstroom, South Africa
| | - Wilna Liebenberg
- Centre of Excellence for Pharmaceutical Sciences, North-West University, Potchefstroom, South Africa
| | - Nicole Stieger
- Centre of Excellence for Pharmaceutical Sciences, North-West University, Potchefstroom, South Africa
| | - Marieta van der Rijst
- Biometry Unit, Agricultural Research Council (ARC), Infruitec-Nietvoorbij, Stellenbosch, South Africa
| | - Elizabeth Joubert
- Plant Bioactives Group, Post-Harvest and Agro-processing Technologies, Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Stellenbosch, South Africa
- Department of Food Science, Stellenbosch University, Matieland, Stellenbosch, South Africa
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Silva FDO, Miranda TG, Justo T, Frasão BDS, Conte-Junior CA, Monteiro M, Perrone D. Soybean meal and fermented soybean meal as functional ingredients for the production of low-carb, high-protein, high-fiber and high isoflavones biscuits. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.035] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Thorat A, Marrs KN, Ghorab MK, Meunier V, Forny L, Taylor LS, Mauer LJ. Moisture-Mediated Interactions Between Amorphous Maltodextrins and Crystalline Fructose. J Food Sci 2017; 82:1142-1156. [PMID: 28319658 DOI: 10.1111/1750-3841.13676] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2016] [Revised: 02/02/2017] [Accepted: 02/03/2017] [Indexed: 10/19/2022]
Affiliation(s)
- Alpana Thorat
- Dept. of Food Science; Purdue Univ.; 745 Agriculture Mall Drive West Lafayette IN 47907 U.S.A
- Dept. of Industrial and Physical Pharmacy; Purdue Univ.; 575 Stadium Mall Drive West Lafayette IN 47907 U.S.A
| | - Krystin N. Marrs
- Dept. of Food Science; Purdue Univ.; 745 Agriculture Mall Drive West Lafayette IN 47907 U.S.A
| | - Mohamed K. Ghorab
- Dept. of Food Science; Purdue Univ.; 745 Agriculture Mall Drive West Lafayette IN 47907 U.S.A
- Dept. of Industrial and Physical Pharmacy; Purdue Univ.; 575 Stadium Mall Drive West Lafayette IN 47907 U.S.A
| | - Vincent Meunier
- Nestlé Research Center; Vers-chez-les-Blanc; Route du Jorat 1005 Lausanne Switzerland
| | - Laurent Forny
- Nestlé Research Center; Vers-chez-les-Blanc; Route du Jorat 1005 Lausanne Switzerland
| | - Lynne S. Taylor
- Dept. of Industrial and Physical Pharmacy; Purdue Univ.; 575 Stadium Mall Drive West Lafayette IN 47907 U.S.A
| | - Lisa J. Mauer
- Dept. of Food Science; Purdue Univ.; 745 Agriculture Mall Drive West Lafayette IN 47907 U.S.A
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Carpin M, Bertelsen H, Bech J, Jeantet R, Risbo J, Schuck P. Caking of lactose: A critical review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.04.002] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Tackenberg MW, Krauss R, Schuchmann HP, Kleinebudde P. Encapsulation of orange terpenes investigating a plasticisation extrusion process. J Microencapsul 2015; 32:408-17. [PMID: 26052721 DOI: 10.3109/02652048.2015.1035686] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Extrusion is widely used for flavour encapsulation. However, there is a lack of process understanding. This study is aimed at improving the understanding of a counter rotating twin screw extrusion process. Orange terpenes as model flavour, maltodextrin and sucrose as matrix materials, and a water feed rate between 4.0% and 5.7% were applied. Product temperatures < 80 °C and specific mechanical energy inputs <260 Wh/kg resulted. Amorphous and partly crystalline samples were obtained. The loss of crystalline sucrose was linked to a dissolution process of the sugar in the available water amount. Melting of the excipients did not arise, resulting in a plasticisation extrusion process. Maximally 67% of the flavour was retained (corresponding to a 4.1% product flavour load). The flavour loss correlated with insufficient mixing during the process and flavour evaporation after extrusion. Based on these results, recommendations for an improved encapsulation process are given.
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Affiliation(s)
- Markus W Tackenberg
- Institute of Pharmaceutics and Biopharmaceutics, Heinrich-Heine-University , Duesseldorf , Germany
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Allan M, Mauer LJ. Comparison of methods for determining the deliquescence points of single crystalline ingredients and blends. Food Chem 2015; 195:29-38. [PMID: 26575709 DOI: 10.1016/j.foodchem.2015.05.042] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2014] [Revised: 05/02/2015] [Accepted: 05/05/2015] [Indexed: 10/23/2022]
Abstract
Many crystalline food ingredients undergo dissolution at a critical relative humidity known as the deliquescence point (RH0). Blends of crystalline ingredients exhibit deliquescence lowering, resulting in a deliquescence point (RH0mix) lower than the individual ingredient RH0s. To determine the effects of method type and data collection parameters, these deliquescence measurement methods were compared: saturated solution water activity, dynamic vapor sorption profiles (DVS), and dynamic dewpoint sorption profiles (DDI). Water activity measurements were broadly applicable for measuring deliquescence points when 1-4 g sample, 50-125 μL/g water:solid ratio, and 24-48 h equilibration were used. DVS and DDI techniques should be limited to samples containing 1-2 ingredients due to crystal contact point effects on RH0mix measurement. Recommended DVS parameters are: 1% RH step, 0.01% equilibrium criteria, and 3h maximum time. DDI profiles were consistent with 50-150 mL/min vapor flow rates. Ingredient mutarotation, solute interactions in solution, and contact point limitations affect the determination of deliquescence points.
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Affiliation(s)
- Matthew Allan
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, W. Lafayette, IN 47907, USA
| | - Lisa J Mauer
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, W. Lafayette, IN 47907, USA.
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