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Younesi M, Peighambardoust SH, Sarabandi K, Akbarmehr A, Ahaninjan M, Soltanzadeh M. Application of structurally modified WPC in combination with maltodextrin for microencapsulation of Roselle (Hibiscus sabdariffa) extract as a natural colorant source for gummy candy. Int J Biol Macromol 2023:124903. [PMID: 37220850 DOI: 10.1016/j.ijbiomac.2023.124903] [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: 02/01/2023] [Revised: 05/11/2023] [Accepted: 05/13/2023] [Indexed: 05/25/2023]
Abstract
The aim of this work was to improve the stability of Roselle extract (RE) by spray-drying using maltodextrin (MD) alone, and in combination with WPC in the forms of unmodified and modified (via ultrasonication, UWPC, or enzymatic hydrolysis, HWPC). Enzymatic hydrolysis by improving the surface activity of WPC increased spray-drying yield (75.1 %), and improved physical (flow) and functional (solubility, and emulsifying) properties of obtained microparticles. Degree of hydrolysis of the primary WPC (2.6 %) was increased to 6.1 % and 24.6 % after ultrasonication and hydrolysis, respectively. Both modifications caused a significant increase in the solubility of WPC, in a way that initial solubility (10.6 %, at pH = 5) was significantly increased to 25.5 % in UWPC, and to 87.3 % in HWPC (P < 0.05). Furthermore, emulsifying activity (20.6 m2/g) and emulsifying stability (17 %) indices of primary WPC (at pH = 5) were significantly increased to 32 m2/g and 30 % in UWPC, and to 92.4 m2/g and 69.0 % in HWPC, respectively (P < 0.05). FT-IR analysis indicated successful encapsulation of RE within carriers' matrix. According to FE-SEM study, the surface morphology of microparticles was improved when modified HWPC was used as a carrier. Microencapsulation of RE with HWPC showed the highest contents of total phenolic compounds (13.3 mg GAE/mL), total anthocyanins (9.1 mg C3G/L) as well as a higher retention of antioxidant activity according to ABTS+ (85.0 %) and DPPH (79.5 %) radicals scavenging assays. Considering all properties of microparticles obtained by HWPC next to their color attributes, it can be concluded that HWPC-RE powders could be used as natural colorant and antioxidant source for the fortification of gummy candy. Gummy candy obtained using 6 % concentration of the above powder gave the highest overall sensory scores.
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Affiliation(s)
- Mohsen Younesi
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | | | - Khashayar Sarabandi
- Department of Food Science & Technology, School of Medicine, Zahedan University of Medical Sciences, Zahedan, Iran
| | - Amir Akbarmehr
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | - Mehdi Ahaninjan
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | - Maral Soltanzadeh
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
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2
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Effects of Spray Drying, Freeze Drying and Gamma Irradiation on the Antioxidant Activities of Camel and Cow Milk Fractions. Processes (Basel) 2023. [DOI: 10.3390/pr11030897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023] Open
Abstract
This work aimed to establish an integrated approach to investigate the total phenolic content and antioxidant activities of dried skim camel and cow milk and their fractions. The milk fractions were obtained by acid or enzymatic coagulation followed by spray drying (inlet temperature/outlet temperature: 125 ± 2 °C/90 ± 2 °C) or freeze drying (−50 °C, 0.05 mbar) coupled or not to gamma irradiation (at 5, 11, 22 kGy). The results showed that the total phenolic content (measured in gallic acid equivalent, GAE) varied depending on the drying technique. The freeze-drying process corresponded to the highest values of total phenolic compounds, with 247.23 ± 2.08 mg GAE/100 g powder for the β-casein fraction of camel milk (βC CaM) and 621.13 ± 4.16 mg GAE/100 g powder for the β-casein fraction of cow milk (βC CoM). Compared to spray-dried fractions, freeze-dried fractions showed generally higher ferric reducing antioxidant power for both camel milk and cow milk. The highest values of free radical scavenging activity were seen in the spray-dried β-casein fractions of camel milk (βC CaM) and cow milk (βC CoM) and in the freeze-dried acid whey of cow and camel milk (AW CaM and AW CaM). Freeze-dried acid whey (AW CaM and AW CoM) appeared to be less sensitive to gamma irradiation at 5 and 11 kGy.
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3
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Effects of supplementing sodium caseinate on rehydration properties of spray-dried milk protein isolates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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4
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Han J, Fitzpatrick J, Cronin K, Maidannyk V, Miao S. Investigation of breakage behavior and its effects on spray-dried agglomerated whey protein-lactose powders: Effect of protein and lactose contents. J Dairy Sci 2022; 105:8750-8764. [PMID: 36153160 DOI: 10.3168/jds.2021-21452] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Accepted: 06/10/2022] [Indexed: 11/19/2022]
Abstract
Particle breakage of dairy powders occurs easily during many processes, reducing the powder functionality. The characteristics of particles and the applied stress from processing conditions on the particles are 2 main factors that can be manipulated to reduce breakage. In this study, we explored the effect of whey protein and lactose contents on dynamic breakage in agglomerated whey protein-lactose powders to provide useful information, in terms of particle characteristics, for controlling unwanted dairy powder breakage. A series of model agglomerates with different whey protein:lactose ratios were produced under the same spray-drying conditions, through a pilot plant trial. We evaluated physical characteristics, composition, and structure of samples; analyzed dynamic breakage under different mechanical stresses; and investigated the rehydration and water adsorption properties of model powders before and after breakage. The particle size and irregularity of agglomerates with more lactose was significantly higher than of samples that contained more protein. This resulted in higher particle breakage during dynamic breakage for samples with more lactose. The breakage of agglomerates was affected by the moisture content of powders and fatigue, where particle breakage happens when mechanical loads, lower than the strength of particles, occur multiple times. Breakage changed the morphology and surface composition of particles and decreased particle size. It also decreased the dispersibility of powders and increased the wetting time of wettable samples but decreased the wetting time of powders with poor wettability. Breakage accelerated time-dependent crystallization and decreased the crystallization temperature but did not affect the glass transition temperature of samples. Thus, under the same drying conditions, composition of powders significantly affected breakage, mainly by altering the physical properties of their particles, which resulted in deteriorated functionality.
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Affiliation(s)
- Jie Han
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996; Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland T12 CY82
| | - John Fitzpatrick
- Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland T12 CY82
| | - Kevin Cronin
- Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland T12 CY82
| | - Valentyn Maidannyk
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996.
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Zhang Y, Pandiselvam R, Liu Y. Understanding the factors affecting the surface chemical composition of dairy powders: a systematic review. Crit Rev Food Sci Nutr 2022; 64:241-255. [PMID: 35916834 DOI: 10.1080/10408398.2022.2105803] [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] [Indexed: 11/03/2022]
Abstract
Dairy powder, with abundant chemical components such as protein, fat, and lactose possessing diverse physical and chemical structures, can exhibit a surface composition distinct from its bulk content during the conversion of liquid milk into dry powder. Surface chemical composition is a significant parameter in the dairy industry, as it is directly associated with the techno-functional properties of dairy powder products. The current work provides an overview of the factors influencing the surface composition of dairy powders such as the bulk composition of raw milk (animal source and formulation), liquid dairy processing (homogenization, thermal treatment, and evaporation), the drying process (drying methods as well as operating conditions during the most commonly used spray drying), and storage conditions (temperature, relative humidity, and duration). The underlying mechanisms involved in the variations of particle surface composition include the mechanical properties of emulsion, milk fat globules redistribution caused by mechanical forces, adsorption competition and interactions of ingredients at the water/air interface, dehydration-induced alterations in particle structure, corresponding solid/solutes segregation differentiation during spray drying, and lactose crystallization-induced increase in surface fat during storage. Additionally, future research is suggested to explore the effects of emerging processing technologies on the surface composition modification of dairy powders.
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Affiliation(s)
- Yue Zhang
- College of Engineering, China Agricultural University, Beijing, China
| | - R Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Yanhong Liu
- College of Engineering, China Agricultural University, Beijing, China
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6
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Gawande H, Arora S, Sharma V, Meena GS, Singh AK. Functional characterisation of buffalo milk protein co‐precipitate. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12899] [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)
- Hemant Gawande
- Dairy Chemistry Division ICAR‐National Dairy Research Institute Karnal Haryana 132001 India
| | - Sumit Arora
- Dairy Chemistry Division ICAR‐National Dairy Research Institute Karnal Haryana 132001 India
| | - Vivek Sharma
- Dairy Chemistry Division ICAR‐National Dairy Research Institute Karnal Haryana 132001 India
| | - Ganga S Meena
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal Haryana 132001 India
| | - Ashish K Singh
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal Haryana 132001 India
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Drying Microalgae Using an Industrial Solar Dryer: A Biomass Quality Assessment. Foods 2022; 11:foods11131873. [PMID: 35804687 PMCID: PMC9265921 DOI: 10.3390/foods11131873] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 06/20/2022] [Accepted: 06/22/2022] [Indexed: 02/06/2023] Open
Abstract
Microalgae are considered a promising resource of proteins, lipids, carbohydrates, and other functional biomolecules for food and feed markets. Competitive drying solutions are required to meet future demands for high-quality algal biomass while ensuring proper preservation at reduced costs. Since often used drying methods, such as freeze or spray drying, are energy and time consuming, more sustainable processes remain to be developed. This study tested an indirect and hybrid solar dryer as an alternative to conventional freeze drying of industrially produced Tetraselmis chui and Nannochloropsis oceanica wet paste. The effects of the drying method on biomass quality parameters, including biochemical profiles, functional properties, and microbial safety, were assessed. No significant differences were found between the applied drying technologies for total proteins, carbohydrates, lipids, and fatty acid profiles. On the other hand, some pigments showed significant differences, displaying up to 44.5% higher contents in freeze-dried samples. Minor differences were also registered in the mineral profiles (<10%). Analyses of microbial safety and functional properties of the solar-dried biomass appear adequate for food and feed products. In conclusion, industrial solar drying is a sustainable technology with a high potential to preserve high-quality microalgal biomass for various markets at expected lower costs.
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Huang C, Chen L, Franzen L, Anderski J, Qian F. Spray-Dried Monoclonal Antibody Suspension for High-Concentration and Low-Viscosity Subcutaneous Injection. Mol Pharm 2022; 19:1505-1514. [PMID: 35417176 DOI: 10.1021/acs.molpharmaceut.2c00039] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Administration of highly concentrated monoclonal antibodies (mAbs) through injection is often not possible as the viscosity can be readily above 50 mPa·s when the concentration exceeds 150 mg/mL. Besides, highly concentrated mAb solutions always exhibit increased aggregation propensity and lower stability, which raise the difficulty for the successful development of highly concentrated mAb formulations. We hereby explored the possibility of suspension as another formulation form for high-concentration proteins to reduce viscosity and maintain stability. Specifically, we demonstrated that spray drying can serve as a process to prepare particles for suspension. Particles prepared from formulations with different mAb/trehalose mass ratios displayed good physical stability and antibody binding affinity, as indicated by circular dichroism, fluorescence spectroscopy, and surface plasmon resonance (SPR)-based bioassay analyses. During spray drying, a surface tension-dominated enrichment of mAb on the particle surface was observed, but this did not show a significant negative impact on mAb stability. Spray-dried particles were subsequently suspended into benzyl benzoate, and the resulting suspension showed good stability and a lower viscosity when compared to its counterpart solution. Furthermore, mAbs recovered from the suspension maintained their conformational structure. Our study demonstrated that the suspension displayed low viscosity and good physical stability, so it may offer novel opportunities for the preparation of highly concentrated protein formulations.
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Affiliation(s)
- Chengnan Huang
- School of Pharmaceutical Sciences, Beijing Advanced Innovation Center for Structural Biology, and Key Laboratory of Bioorganic Phosphorus Chemistry & Chemical Biology (Ministry of Education), Tsinghua University, Beijing, 100084, P. R. China
| | - Linc Chen
- Bayer Healthcare Co. Ltd., Beijing, 100020, P. R. China
| | - Lutz Franzen
- Research & Development, Pharmaceuticals, Bayer AG, Wuppertal, 42096, Germany
| | - Juliane Anderski
- Research & Development, Pharmaceuticals, Bayer AG, Wuppertal, 42096, Germany
| | - Feng Qian
- School of Pharmaceutical Sciences, Beijing Advanced Innovation Center for Structural Biology, and Key Laboratory of Bioorganic Phosphorus Chemistry & Chemical Biology (Ministry of Education), Tsinghua University, Beijing, 100084, P. R. China
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9
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Khalesi M, FitzGerald RJ. Impact of total calcium in milk protein concentrate on its interaction with the aqueous phase. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2021.128068] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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10
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Han J, Fitzpatrick J, Cronin K, Miao S. Investigation of the influence of powder characteristics on the breakage of dairy powders. Food Res Int 2021; 150:110775. [PMID: 34865790 DOI: 10.1016/j.foodres.2021.110775] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 10/08/2021] [Accepted: 10/18/2021] [Indexed: 11/27/2022]
Abstract
Dairy powder breakage occurs in many processes and deteriorates powder properties and functionalities. This study investigated the influence of powder and particle characteristics on the dynamic breakage of dairy powders during the dispersion and conveying in a powder venturi feeder to provide information on assessing and reducing powder breakage during production and transportation. Four kinds of dairy powders (fifteen samples) were analysed: lactose crystals, agglomerates, commercial and lab-scale non-agglomerates. During the dispersion and conveying, breakage degree increased with increasing particle size and decreasing particle structural strength. Considering particle structure, the strength of crystals was the highest, followed by the continuum solids, followed by particles with numerous small holes throughout the particle, followed by particles with a small number of randomly distributed internal holes, followed by the hollow sphere particle with a very thin shell. The breakage behaviour of crystals during conveying was different from the other powders due to the difference in particle structures. Besides, the fat in particles might decrease the breakage of powders.
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Affiliation(s)
- Jie Han
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland
| | - John Fitzpatrick
- Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland
| | - Kevin Cronin
- Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
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11
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Manufacturing natural blue colorant from genipin-crosslinked milk proteins: Does the heat treatment applied to raw milk influence the production of blue compounds? FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100059] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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12
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Khalesi M, FitzGerald RJ. Physicochemical properties and water interactions of milk protein concentrate with two different levels of undenatured whey protein. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.127516] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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13
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Rehydration Properties of Whey Protein Isolate Powders Containing Nanoparticulated Proteins. DAIRY 2021. [DOI: 10.3390/dairy2040047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The rehydration properties of original whey protein isolate (WPIC) powder and spray-dried WPI prepared from either unheated (WPIUH) or nanoparticulated WPI solutions were investigated. Nanoparticulation of whey proteins was achieved by subjecting reconstituted WPIC solutions (10% protein, w/w, pH 7.0) to heat treatment at 90 °C for 30 s with no added calcium (WPIH) or with 2.5 mM added calcium (WPIHCa). Powder surface nanostructure and elemental composition were investigated using atomic force microscopy and X-ray photoelectron spectroscopy, followed by dynamic visualisation of wetting and dissolution characteristics using environmental scanning electron microscopy. The surface of powder particles for both WPIUH and WPIC samples generally appeared smooth, while WPIH and WPIHCa displayed micro-wrinkles with more significant deposition of nitrogen and calcium elements. WPIH and WPIHCa exhibited lower wettability and solubility performance than WPIUH and WPIC during microscopic observation. This study demonstrated that heat-induced aggregation of whey proteins, in the presence or absence of added calcium, before drying increases aggregate size, alters the powder surface properties, consequently impairing their wetting characteristics. This study also developed a fundamental understanding of WPI powder obtained from nanoparticulated whey proteins, which could be applied for the development of functional whey-based ingredients in food formulations, such as nanospacers to modulate protein–protein interactions in dairy concentrates.
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14
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Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.05.093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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15
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Villalobos-Castillejos F, Lartundo-Rojas L, Leyva-Daniel D, Porras-Saavedra J, Pereyra-Castro S, Gutiérrez-López G, Alamilla-Beltrán L. Effect of emulsification techniques on the distribution of components on the surface of microparticles obtained by spray drying. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.07.009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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16
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Spouted bed drying of skimmed milk: Multivariable optimization of the conditions to improve physicochemical properties of the dried milk. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111448] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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17
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Guralnick JR, Panthi RR, Bot F, Cenini VL, O’Hagan BMG, Crowley SV, O’Mahony JA. Pilot‐scale production and physicochemical characterisation of spray‐dried nanoparticulated whey protein powders. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12797] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jacob R Guralnick
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - Ram R Panthi
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - Francesca Bot
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - Valeria L Cenini
- Bioimaging Core Facility Unit Biomedical Science Research Institute Ulster University Coleraine Northern Ireland UK
| | - Barry MG O’Hagan
- Bioimaging Core Facility Unit Biomedical Science Research Institute Ulster University Coleraine Northern Ireland UK
| | - Shane V Crowley
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - James A O’Mahony
- School of Food and Nutritional Sciences University College Cork Cork Ireland
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18
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Felfoul I, Burgain J, Perroud C, Gaiani C, Scher J, Attia H, Petit J. Impact of spray‐drying conditions on flow properties of skim dromedary and cow's milk powders using the FT4 powder rheometer. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15566] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Imène Felfoul
- Laboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA) Ecole Nationale d'Ingénieurs de Sfax Université de Sfax Sfax Tunisia
| | - Jennifer Burgain
- LIBio (Laboratoire d'Ingénierie des Biomolécules) Université de Lorraine Nancy France
| | - Carole Perroud
- LIBio (Laboratoire d'Ingénierie des Biomolécules) Université de Lorraine Nancy France
| | - Claire Gaiani
- LIBio (Laboratoire d'Ingénierie des Biomolécules) Université de Lorraine Nancy France
| | - Joël Scher
- LIBio (Laboratoire d'Ingénierie des Biomolécules) Université de Lorraine Nancy France
| | - Hamadi Attia
- Laboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA) Ecole Nationale d'Ingénieurs de Sfax Université de Sfax Sfax Tunisia
| | - Jérémy Petit
- LIBio (Laboratoire d'Ingénierie des Biomolécules) Université de Lorraine Nancy France
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19
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Saxena J, Adhikari B, Brkljaca R, Huppertz T, Zisu B, Chandrapala J. Influence of Lactose on the Physicochemical Properties and Stability of Infant Formula Powders: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1928182] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Juhi Saxena
- School of Science, RMIT University, Bundoora, Melbourne, Australia
| | - Benu Adhikari
- School of Science, RMIT University, Bundoora, Melbourne, Australia
| | - Robert Brkljaca
- Monash Biomedical Imaging, Monash University, Clayton, Australia
| | - Thom Huppertz
- FrieslandCampina, Amersfoort, The Netherlands
- Wageningen University and Research, Wageningen, The Netherlands
| | - Bogdan Zisu
- Spraying Systems, Fluid Air, Melbourne, Australia
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20
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Wu S, Cronin K, Fitzpatrick J, Miao S. Updating insights into the rehydration of dairy-based powder and the achievement of functionality. Crit Rev Food Sci Nutr 2021; 62:6664-6681. [PMID: 33792423 DOI: 10.1080/10408398.2021.1904203] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Dairy-based powder had considerable development in the recent decade. Meanwhile, the increased variety of dairy-based powder led to the complex difficulties of rehydrating dairy-based powder, which could be the poor wetting or dissolution of powder. To solve these various difficulties, previous studies investigated the rehydration of powder by mechanical and chemical methods on facilitating rehydration, while strategies were designed to improve the rate-limiting rehydration steps of different powder. In this review, special emphasis is paid to the surface and structure of the dairy-based powder, which was accountable for understanding rehydration and the rate-limiting step. Besides, the advantage and disadvantage of methods employed in rehydration were described and compared. The achievement of the powder functionality was finally discussed and correlated with the rehydration methods. It was found that the surface and structure of dairy-based powder were decided by the components and production of powder. Post-drying methods like agglomeration and coating can tailor the surface and structure of powder afterwards to obtain better rehydration. The merit of the mechanical method is that it can be applied to rehydrate dairy-based powder without any addition of chemicals. Regarding chemical methods, calcium chelation is proved to be an effective chemical in rehydration casein-based powder.
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Affiliation(s)
- Shaozong Wu
- Teagasc Food Research Centre, Moorepark, Co. Cork, Ireland.,Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland
| | - Kevin Cronin
- Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland
| | - John Fitzpatrick
- Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Co. Cork, Ireland
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21
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Particle morphology and rehydration properties of spray-dried microgels and fractal aggregates with varying fractions of native milk serum proteins. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104862] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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22
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Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2020.10.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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23
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Andersson I, Bergenståhl B, Alexander M, Paulsson M, Glantz M. Effects of feed composition, protein denaturation and storage of milk serum protein/lactose powders on rehydration properties. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104763] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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24
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Cenini V, Gallagher L, McKerr G, McCarthy N, McSweeney D, Auty M, O'Hagan B. A novel approach for dynamic in-situ surface characterisation of milk protein concentrate hydration and reconstitution using an environmental scanning electron microscope. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105881] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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25
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Huang S, Strobel SA, Rai R, Jeoh T, Nitin N. Multiscale imaging approaches for simultaneously mapping distribution of multiple components in infant formula powders. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109999] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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26
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Glover ZJ, Francis MJ, Fiutowski J, Sun Q, Yu Q, Andersen U, Brewer JR, Simonsen AC, Povey MJ, Holmes MJ. Acoustic attenuation spectroscopy and helium ion microscopy study of rehydration of dairy powder. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124795] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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27
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Phosanam A, Chandrapala J, Huppertz T, Adhikari B, Zisu B. Effect of storage conditions on physicochemical and microstructural properties of skim and whole milk powders. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.06.020] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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28
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Masum A, Chandrapala J, Huppertz T, Adhikari B, Zisu B. Influence of drying temperatures and storage parameters on the physicochemical properties of spray-dried infant milk formula powders. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104696] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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29
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Zouari A, Schuck P, Gaucheron F, Triki M, Delaplace G, Gauzelin-Gaiani C, Lopez C, Attia H, Ayadi MA. Microstructure and chemical composition of camel and cow milk powders’ surface. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108693] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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30
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Synergistic effects of whey protein isolate and amorphous sucrose on improving the viability and stability of powdered Lactobacillus salivarius NRRL B-30514. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108722] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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31
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Dynamic wetting of multicomponent particle systems. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2019.08.073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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32
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Saxena J, Adhikari B, Brkljaca R, Huppertz T, Chandrapala J, Zisu B. Physicochemical properties and surface composition of infant formula powders. Food Chem 2019; 297:124967. [PMID: 31253317 DOI: 10.1016/j.foodchem.2019.124967] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 05/06/2019] [Accepted: 06/08/2019] [Indexed: 11/28/2022]
Abstract
Compositional difference in infant formula (IF) tends to influence its functionality and storage behaviour. The aim was to study the composition and physico-chemical properties of different stages of two commercial IF (A and B). Lactose crystallization measured by X-ray diffraction ranged between 2 and 32 % and was observed to decrease with increasing IF stages, which directly correlates with their composition. Scanning electron microscopy confirmed the presence of crystalline lactose which significantly (p < 0.05) increased the powder particle size. On the contrary, a negative correlation was observed between surface fat and lactose crystallization in all samples. Bulk and surface-free fat composition was significantly (p < 0.05) different for all samples. Surface free-fat analysis showed restricted presence (5-10% of surface fat) of unsaturated fatty acids (C18:1 and C18:2) in IF with higher crystalline lactose as opposed to >40% in others, suggesting a possible role of lactose crystallization in preferential migration of triglycerides to particle surface.
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Affiliation(s)
- Juhi Saxena
- School of Science, RMIT University, Bundoora, Melbourne, VIC 3083, Australia.
| | - Benu Adhikari
- School of Science, RMIT University, Bundoora, Melbourne, VIC 3083, Australia
| | - Robert Brkljaca
- School of Science (Applied Chemistry and Environmental Science), RMIT University, Melbourne, VIC 3001, Australia
| | | | - Jayani Chandrapala
- School of Science, RMIT University, Bundoora, Melbourne, VIC 3083, Australia
| | - Bogdan Zisu
- School of Science, RMIT University, Bundoora, Melbourne, VIC 3083, Australia
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33
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Joseph C, Savoire R, Harscoat-Schiavo C, Pintori D, Monteil J, Faure C, Leal-Calderon F. Redispersible dry emulsions stabilized by plant material: Rapeseed press-cake or cocoa powder. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108311] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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34
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Barone G, O'Regan J, O'Mahony JA. Influence of composition and microstructure on bulk handling and rehydration properties of whey protein concentrate powder ingredients enriched in α-lactalbumin. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.022] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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35
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Kowalczewski PŁ, Olejnik A, Białas W, Kubiak P, Siger A, Nowicki M, Lewandowicz G. Effect of Thermal Processing on Antioxidant Activity and Cytotoxicity of Waste Potato Juice. Open Life Sci 2019; 14:150-157. [PMID: 33817147 PMCID: PMC7874775 DOI: 10.1515/biol-2019-0017] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2018] [Accepted: 03/14/2019] [Indexed: 12/25/2022] Open
Abstract
Potato juice (PJ), commonly considered a burdensome waste, is rich in various compounds with bioactive properties. It has long been considered a remedy for gastric problems in traditional folk medicine. If valorization of PJ through implementation in the production of functional foods is to be considered, stabilization methods must be developed to allow long-term storage of this seasonal product. It is important that such methods are chosen with regard to their effect on the bioactive value of the obtained product. In this study, the impact of four stabilization methods on the antioxidant and cytotoxic activities of PJ was investigated. Elevated temperatures were used in thermal deproteinization used to obtain DPJW (deproteinated potato juice water) and spray-drying of FPJ (fresh potato juice) that resulted in SDPJ. Freeze drying and cryoconcentration were the low temperature processing methods that yielded PJL (potato juice lyophilisate) and CPJ (cryocorncentrated potato juice), respectively. All processed materials were characterized chemically and compared with raw materials in terms of phenolic compounds content, antioxidant activity as well as cytotoxicity to human tumor cells isolated from the gastric mucosa (Hs476T cell line), colon (Caco-2 and HT-29 cell lines), and normal cells isolated from the small intestine and colon epithelium (IEC-6 and NCM460 cell lines). It was stated that high-temperature processes – thermal deproteinization and spray-drying – yielded products with increased antioxidant potential (TEAC) that also showed increased cytotoxic activity towards intestinal cancer cells. At the same time the cytotoxicity towards normal cells remained on par with that of fresh PJ (IEC-6 cells) or decreased (NCM460 cells). Thermal deproteinization significantly decreased the content of glycoalcaloids in the juice, while spray drying did not have such an effect. The two low-temperature processes investigated – cryoconcentration and freeze drying – did not affect the PJ cytotoxic activity towards any of the cell lines used in the tests, whereas they did affect the antioxidant properties and glycoalcaloids content of PJ.
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Affiliation(s)
- Przemysław Łukasz Kowalczewski
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego Str., 60-624 Poznań, Poland
| | - Anna Olejnik
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 48 Wojska Polskiego Str., 60-627 Poznań, Poland
| | - Wojciech Białas
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 48 Wojska Polskiego Str., 60-627 Poznań, Poland
| | - Piotr Kubiak
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 48 Wojska Polskiego Str., 60-627 Poznań, Poland
| | - Aleksander Siger
- Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, 48 Mazowiecka Str., 60-623 Poznań, Poland
| | - Marcin Nowicki
- Department of Entomology and Plant Pathology, Institute of Agriculture, University of Tennessee, 363 Plant Biotechnology Building, 2505 EJ Chapman Drive, Knoxville, TN 37996-4560, USA
| | - Grażyna Lewandowicz
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 48 Wojska Polskiego Str., 60-627 Poznań, Poland
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36
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O'Neill GJ, Hollingsworth A, Harbourne N, O'Riordan ED. Reducing stickiness in spray dried dairy emulsions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.033] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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37
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Power OM, Fenelon MA, O'Mahony JA, McCarthy NA. Dephosphorylation of caseins in milk protein concentrate alters their interactions with sodium hexametaphosphate. Food Chem 2019; 271:136-141. [DOI: 10.1016/j.foodchem.2018.07.086] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2018] [Revised: 07/10/2018] [Accepted: 07/12/2018] [Indexed: 11/26/2022]
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38
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Impact of protein surface coverage and layer thickness on rehydration characteristics of milk serum protein/lactose powder particles. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2018.10.073] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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39
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Influence of spray drying conditions on the properties of avocado powder drink. Food Chem 2018; 266:284-291. [DOI: 10.1016/j.foodchem.2018.06.016] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2018] [Revised: 06/01/2018] [Accepted: 06/04/2018] [Indexed: 01/20/2023]
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40
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Rupp L, Molitor M, Lucey J. Effect of processing methods and protein content of the concentrate on the properties of milk protein concentrate with 80% protein. J Dairy Sci 2018; 101:7702-7713. [DOI: 10.3168/jds.2018-14383] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Accepted: 05/05/2018] [Indexed: 11/19/2022]
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41
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Ruano Uscategui DC, Ciro Velásquez HJ, Sepúlveda Valencia JU. Concentrates of sugarcane juice and whey protein: Study of a new powder product obtained by spray drying of their combinations. POWDER TECHNOL 2018. [DOI: 10.1016/j.powtec.2018.04.025] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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42
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Carter B, Patel H, Barbano DM, Drake M. The effect of spray drying on the difference in flavor and functional properties of liquid and dried whey proteins, milk proteins, and micellar casein concentrates. J Dairy Sci 2018; 101:3900-3909. [DOI: 10.3168/jds.2017-13780] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2017] [Accepted: 11/16/2017] [Indexed: 11/19/2022]
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43
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Atomization of denatured whey proteins as a novel and simple way to improve oral drug delivery system properties. Int J Biol Macromol 2017; 105:801-809. [PMID: 28732731 DOI: 10.1016/j.ijbiomac.2017.07.114] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 06/14/2017] [Accepted: 07/17/2017] [Indexed: 01/17/2023]
Abstract
In the sphere of drug delivery, denatured whey protein (DWP) has in recent times gained press. However, to date, no scalable and affordable dosage form has been developed. The objective of our study was to evaluate the potential use of spray-dried DWP as a ready to use excipient for oral drug delivery. Therefore, solid state, FTIR spectra and wettability were studied. Dissolution, mucoadhesion and the effect on paracellular permeability were also evaluated. The spray-dried DWP particles were spherical with 4μm mean diameter. Further, relative to native WP, the spray-dried DWP particles bore reduced wettability, and their structure was characterized by the exposure of a high amount of free thiol and by the formation of intermolecular β-sheets. The DWP powders were mucoadhesive, enzymatic inhibitors, biocompatible and they induced the opening of tight junctions. Our study shows great potential for the use of spray-drying as a technique to modify the dissolution rate of drugs and enhance the oral bioavailability of molecules. That is, the use of spray drying as a single step ready to use DWP excipient.
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McCarthy NA, Power O, Wijayanti HB, Kelly PM, Mao L, Fenelon MA. Effects of calcium chelating agents on the solubility of milk protein concentrate. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12408] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Noel A McCarthy
- Food Chemistry & Technology Department; Teagasc Food Research Centre; Moorepark, Fermoy, Co. Cork; Cork Ireland
| | - Orla Power
- Food Chemistry & Technology Department; Teagasc Food Research Centre; Moorepark, Fermoy, Co. Cork; Cork Ireland
| | - Heni B Wijayanti
- Food Chemistry & Technology Department; Teagasc Food Research Centre; Moorepark, Fermoy, Co. Cork; Cork Ireland
| | - Philip M Kelly
- Food Chemistry & Technology Department; Teagasc Food Research Centre; Moorepark, Fermoy, Co. Cork; Cork Ireland
| | - Like Mao
- Food Chemistry & Technology Department; Teagasc Food Research Centre; Moorepark, Fermoy, Co. Cork; Cork Ireland
| | - Mark A Fenelon
- Food Chemistry & Technology Department; Teagasc Food Research Centre; Moorepark, Fermoy, Co. Cork; Cork Ireland
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45
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Affiliation(s)
- Z. Hardy
- Department of Food Technology, Cape Peninsula University of Technology, Bellville, South Africa
| | - V. A. Jideani
- Department of Food Technology, Cape Peninsula University of Technology, Bellville, South Africa
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46
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Shamaei S, Seiiedlou SS, Aghbashlo M, Tsotsas E, Kharaghani A. Microencapsulation of walnut oil by spray drying: Effects of wall material and drying conditions on physicochemical properties of microcapsules. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.11.011] [Citation(s) in RCA: 127] [Impact Index Per Article: 18.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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47
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Silva JVC, O'Mahony JA. Flowability and wetting behaviour of milk protein ingredients as influenced by powder composition, particle size and microstructure. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12368] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Juliana V C Silva
- School of Food and Nutritional Sciences; University College Cork; Cork Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences; University College Cork; Cork Ireland
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48
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Triboli EPDR, Gut JAW. Study of Spray-dried Yoghurt Production in a Pilot-scale Equipment Using Drying Agents to Reduce Wall Deposition. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2016. [DOI: 10.1515/ijfe-2015-0355] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The objective of this study was to determine suitable conditions for yoghurt spray drying in a pilot-scale equipment with a rotary atomizer using drying auxiliary agents to reduce wall deposition in the drying chamber. First, the effects of the main process variables (disk rotation speed: 25,000–30,000 rpm; inlet air temperature: 160–180 °C; feed flow rate: 5.2–8.7 kg/h) were studied with a 23 central composite experimental design. Following, six different drying agents (maltodextrins 5 dextrose equivalent [DE] and 10 DE, EmCap®, acacia gum, skimmed milk and fumed silica) were tested to identify the most promising additive to improve process yield. Excellent results on wall deposition, product recovery, product color and particle size distribution span were achieved with fumed silica Aerosil® at 3 %, 26,000-rpm atomizer speed, 160 °C inlet air temperature and 8.7 kg/h yoghurt feed flow rate. The action of the fumed silica on particle agglomerates produced a free-flowing powder with good homogeneity.
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49
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Development and evaluation of a spray drying microencapsulation process for water-insoluble milk protein capsules. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.05.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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50
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Fitzpatrick JJ, van Lauwe A, Coursol M, O'Brien A, Fitzpatrick KL, Ji J, Miao S. Investigation of the rehydration behaviour of food powders by comparing the behaviour of twelve powders with different properties. POWDER TECHNOL 2016. [DOI: 10.1016/j.powtec.2016.04.036] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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