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Galus S, Karwacka M, Ciurzyńska A, Janowicz M. Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films. Gels 2024; 10:340. [PMID: 38786257 PMCID: PMC11121610 DOI: 10.3390/gels10050340] [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: 04/16/2024] [Revised: 05/11/2024] [Accepted: 05/14/2024] [Indexed: 05/25/2024] Open
Abstract
Edible hydrogel coatings or films in comparison to conventional food packaging materials are characterized as thin layers obtained from biopolymers that can be applied or enveloped onto the surface of food products. The use of lipid-containing hydrogel packaging materials, primarily as edible protective coatings for food applications, is recognized for their excellent barrier capacity against water vapor during storage. With the high brittleness of waxes and the oxidation of different fats or oils, highly stable agents are desirable. Jojoba oil obtained from the jojoba shrub is an ester of long-chain fatty acids and monovalent, long-chain alcohols, which contains natural oxidants α, β, and δ tocopherols; therefore, it is resistant to oxidation and shows high thermal stability. The production of hydrogel films and coatings involves solvent evaporation, which may occur in ambient or controlled drying conditions. The study aimed to determine the effect of drying conditions (temperature from 20 to 70 °C and relative humidity from 30 to 70%) and jojoba oil addition at the concentrations of 0, 0.5, 1.0, 1.5, and 2.0% on the selected physical properties of hydrogel edible films based on whey protein isolate. Homogenization resulted in stable, film-forming emulsions with bimodal lipid droplet distribution and a particle size close to 3 and 45 µm. When higher drying temperatures were used, the drying time was much shorter (minimum 2 h for temperature of 70 °C and relative humidity of 30%) and a more compact structure, lower water content (12.00-13.68%), and better mechanical resistance (3.48-3.93 MPa) of hydrogel whey protein films were observed. The optimal conditions for drying hydrogel whey protein films are a temperature of 50 °C and an air humidity of 30% over 3 h. Increasing the content of jojoba oil caused noticeable color changes (total color difference increased from 2.00 to 2.43 at 20 °C and from 2.58 to 3.04 at 70 °C), improved mechanical elasticity (the highest at 60 °C from 48.4 to 101.1%), and reduced water vapor permeability (the highest at 70 °C from 9.00·10-10 to 6.35·10-10 g/m·s·Pa) of the analyzed films. The observations of scanning electron micrographs showed the heterogeneity of the film surface and irregular distribution of lipid droplets in the film matrix.
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Affiliation(s)
- Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland; (A.C.); (M.J.)
| | - Magdalena Karwacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland; (A.C.); (M.J.)
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Xiang F, Liu Z, Hu H, Mitra P, Ma X, Zhu J, Shi A, Wang Q. Advances of blend films based on natural food soft matter: Multi-scale structural analysis. Int J Biol Macromol 2024; 258:128770. [PMID: 38104689 DOI: 10.1016/j.ijbiomac.2023.128770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 11/17/2023] [Accepted: 12/11/2023] [Indexed: 12/19/2023]
Abstract
The blend films made of food soft matter are of growing interest to the food packaging industries as a pro-environment packaging option. The blend films have become a novel pattern to replace traditional plastics gradually due to their characteristics of biodegradability, sustainability, and environmental friendliness. This review discussed the whole process of the manufacturing of food soft matter blend films from the raw material to the application due to multi-scale structural analysis. There are 3 stages and 12 critical analysis points of the entire process. The raw material, molecular self-assembly, film-forming mechanism and performance test of blend films are investigated. In addition, 11 kinds of blend films with different functional properties by casting are also preliminarily described. The industrialization progress of blend films can be extended or facilitated by analysis of the 12 critical analysis points and classification of the food soft matter blend films which has a great potential in protecting environment by developing sustainable packaging solutions.
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Affiliation(s)
- Fei Xiang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhe Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Hui Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Pranabendu Mitra
- Department of Kinesiology, Health, Food, and Nutritional Sciences, University of Wisconsin-Stout, Menomonie, WI 54751, USA
| | - Xiaojie Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinjin Zhu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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He C, Yang Y, Zhang M, Zhou K, Huang Y, Zhang N, Ye J, Arowo M, Zheng B, Zhang X, Xu H, Xiao M. Drying Process of HPMC-Based Hard Capsules: Visual Experiment and Mathematical Modeling. Gels 2023; 9:463. [PMID: 37367134 DOI: 10.3390/gels9060463] [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: 04/06/2023] [Revised: 05/31/2023] [Accepted: 06/01/2023] [Indexed: 06/28/2023] Open
Abstract
Using plant-based polysaccharide gels to produce hard capsules is a novel application of this technology in the medicinal field, which has garnered significant attention. However, the current manufacturing technology, particularly the drying process, limits its industrialization. The work herein employed an advanced measuring technique and a modified mathematical model to get more insight into the drying process of the capsule. Low field magnetic resonance imaging (LF-MRI) technique is adopted to reveal the distribution of moisture content in the capsule during drying. Furthermore, a modified mathematical model is developed by considering the dynamic variation of the effective moisture diffusivity (Deff) according to Fick's second law, which enables accurate prediction of the moisture content of the capsule with a prediction accuracy of ±15%. The predicted Deff ranges from 3 × 10-10 to 7 × 10-10 m2·s-1, which has an irregular variation with a time extension. Moreover, as temperature increases or relative humidity decreases, there is an increased acceleration of moisture diffusion. The work provides a fundamental understanding of the drying process of the plant-based polysaccharide gel, which is crucial for enhancing the industrial preparation of the HPMC-based hard capsules.
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Affiliation(s)
- Chuqi He
- Department of Chemical and Pharmaceutical Engineering, School of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Yucheng Yang
- Department of Chemical and Pharmaceutical Engineering, School of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
- Department of Chemical Engineering and Chemistry, Eindhoven University of Technology, Het Kranenveld, 5600 MB Eindhoven, The Netherlands
| | - Mi Zhang
- Department of Chemical and Pharmaceutical Engineering, School of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Kecheng Zhou
- Department of Chemical and Pharmaceutical Engineering, School of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Yayan Huang
- Department of Chemical and Pharmaceutical Engineering, School of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Na Zhang
- Department of Chemical and Pharmaceutical Engineering, School of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Jing Ye
- Department of Chemical and Pharmaceutical Engineering, School of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Moses Arowo
- Department of Chemical & Process Engineering, Moi University, Nairobi 3900-30100, Kenya
| | - Bingde Zheng
- Department of Chemical and Pharmaceutical Engineering, School of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Xueqin Zhang
- Department of Chemical and Pharmaceutical Engineering, School of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Honghui Xu
- Zhejiang Honghui Capsule Co., Ltd., Shaoxing 312500, China
| | - Meitian Xiao
- Department of Chemical and Pharmaceutical Engineering, School of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
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Beuter DA, Meza BE, Brumovsky LA, Peralta JM. Effect of yerba mate (
Ilex paraguariensis
St. Hil.) extract on the drying behaviour of cassava starch films enriched with rebaudioside A. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Daiana A. Beuter
- Facultad de Ciencias Exactas, Químicas y Naturales, Universidad Nacional de Misiones (UNaM). Félix de Azara 1552. (N3300LQH). Posadas Misiones Argentina
| | - Bárbara E. Meza
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), Universidad Nacional del Litoral (UNL) ‐ Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Predio CONICET Santa Fe, Colectora Ruta Nacional 168, Km 0, Paraje El Pozo S/N. (3000). Santa Fe Santa Fe Argentina
| | - Luis A. Brumovsky
- Facultad de Ciencias Exactas, Químicas y Naturales, Universidad Nacional de Misiones (UNaM). Félix de Azara 1552. (N3300LQH). Posadas Misiones Argentina
| | - Juan Manuel Peralta
- Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), Universidad Nacional del Litoral (UNL) ‐ Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Predio CONICET Santa Fe, Colectora Ruta Nacional 168, Km 0, Paraje El Pozo S/N. (3000). Santa Fe Santa Fe Argentina
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He C, Wang H, Yang Y, Huang Y, Zhang X, Arowo M, Ye J, Zhang N, Xiao M. Drying Behavior and Kinetics of Drying Process of Plant-Based Enteric Hard Capsules. Pharmaceutics 2021; 13:pharmaceutics13030335. [PMID: 33807531 PMCID: PMC7998449 DOI: 10.3390/pharmaceutics13030335] [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: 02/03/2021] [Revised: 02/24/2021] [Accepted: 02/26/2021] [Indexed: 11/16/2022] Open
Abstract
The drying process is a significant step in the manufacturing process of enteric hard capsules, which affects the physical and chemical properties of the capsules. Thus, the drying characteristics of plant-based enteric hard capsules were investigated at a constant air velocity of 2 m/s in a bench scale hot-air dryer under a temperature range of 25 to 45 °C and relative humidity of 40 to 80%. Results indicate that the drying process of the capsules mainly occur in a falling-rate period, implying that moisture transfer in the capsules is governed by internal moisture diffusion rate. High temperature and low relative humidity reduce drying time but increase the drying rate of the capsules. Investigation results of the mechanical properties and storage stability of the capsules, however, reveal that a fast drying rate leads to plant-based enteric hard capsules of low quality. Scanning electron microscopy further demonstrates that more layered cracks appear in capsules produced under a faster drying rate. The Page model yielded the best fit for describing thin-layer drying of the capsules based on the coefficient of determination and reduced chi-square. Moreover, it was established that the effective moisture diffusivity of the capsules increases with an increase in drying temperature or reduction in relative humidity.
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Affiliation(s)
- Chuqi He
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; (C.H.); (H.W.); (Y.Y.); (Y.H.); (X.Z.); (J.Y.)
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Haodong Wang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; (C.H.); (H.W.); (Y.Y.); (Y.H.); (X.Z.); (J.Y.)
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Yucheng Yang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; (C.H.); (H.W.); (Y.Y.); (Y.H.); (X.Z.); (J.Y.)
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Yayan Huang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; (C.H.); (H.W.); (Y.Y.); (Y.H.); (X.Z.); (J.Y.)
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Xueqin Zhang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; (C.H.); (H.W.); (Y.Y.); (Y.H.); (X.Z.); (J.Y.)
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Moses Arowo
- Department of Chemical & Process Engineering, Moi University, 3900-30100 Eldoret, Kenya;
| | - Jing Ye
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; (C.H.); (H.W.); (Y.Y.); (Y.H.); (X.Z.); (J.Y.)
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Na Zhang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; (C.H.); (H.W.); (Y.Y.); (Y.H.); (X.Z.); (J.Y.)
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
- Correspondence: (N.Z.); (M.X.)
| | - Meitian Xiao
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; (C.H.); (H.W.); (Y.Y.); (Y.H.); (X.Z.); (J.Y.)
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
- Correspondence: (N.Z.); (M.X.)
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Cortes L, Pérez‐Won M, Lemus‐Mondaca R, Giovagnoli‐Vicuna C, Uribe E. Quality properties and mathematical modeling of vinasse films obtained under different conditions. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14477] [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)
- Lionel Cortes
- Departamento de Ingeniería en Alimentos Universidad de La Serena La Serena Chile
| | - Mario Pérez‐Won
- Departamento de Ingeniería en Alimentos Universidad del Bío‐Bío Chillán Chile
| | - Roberto Lemus‐Mondaca
- Departamento de Ciencia de los Alimentos y Tecnología Química Facultad de Ciencias Químicas y Farmacéuticas Universidad de Chile IndependenciaSantiago Chile
| | | | - Elsa Uribe
- Departamento de Ingeniería en Alimentos Universidad de La Serena La Serena Chile
- Instituto de Investigación Multidisciplinario en Ciencia y TecnologíaUniversidad de La Serena La Serena Chile
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Li C, Wu K, Su Y, Riffat SB, Ni X, Jiang F. Effect of drying temperature on structural and thermomechanical properties of konjac glucomannan-zein blend films. Int J Biol Macromol 2019; 138:135-143. [DOI: 10.1016/j.ijbiomac.2019.07.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Revised: 06/25/2019] [Accepted: 07/01/2019] [Indexed: 11/25/2022]
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