Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein

Effects of Maltodextrin and Gum Arabic Composition on the Physical and Antioxidant Activities of Dewaxed Stingless Bee Cerumen

BACKGROUND

Cerumen is a mixture of beeswax and plant resin made by stingless bees. It has antimicrobial and antioxidant properties and is often used in biological and therapeutic treatments. However, its adhesive characteristic makes cerumen challenging to process into powder.

METHODS

This study investigated the physical characteristics and antioxidant activity of the encapsulated freeze-dried dewaxed cerumen of Tetragonula laevicpes. The combination of coating materials at concentrations of 20%, 30% and 40% and carrier ratios of maltodextrin to gum arabic of 9:1, 5:5 and 3:7 were used to encapsulate dewaxed cerumen when freeze-dried; the control was maltodextrin at a concentration of 31.25%.

RESULTS

All carrier matrices showed high yields of >80% and similar powder characteristics of low moisture content, low water activity, high glass transition temperature and water dispersibility. Overall, antioxidant activities ranged from 69-80%, while the encapsulation efficiency of total phenolic content ranged from 46-68%. All carrier matrices show higher antioxidant activities than 31.25% maltodextrin, with the lowest antioxidant at 57%.

CONCLUSIONS

The carrier ratio of 5:5 resulted in better physical properties and retained 68% of polyphenolic activity in powders.

Physicochemical characteristics and antioxidant stability of spray-dried soy peptide fractions

The direct addition of health-promoting peptides to food products is limited due to their physicochemical instability and bitter taste as well as their bio-functionality may be influenced by M_W. In this study, SPI hydrolysate (SPIH) was Alcalase-prepared, size-fractionated (<10, 10-30, and 30-100 kD), and the amino acid composition of peptide fractions determined. The physicochemical properties, morphology, and antioxidant stability of the fractions were also investigated after spray-drying encapsulation in maltodextrin-WPC carrier. The two low M_W peptide fractions (especially, PF < 10) were more active than intact SPI, SPIH, and high M_W peptide fraction in scavenging free radicals and chelating transition metal ions. As compared to the particles containing SPIH, those containing the smallest peptide fraction (PF < 10) had higher solubility and hygroscopicity, lower production yield and wettability, and more wrinkles, indentations and surface roughness. The highest antioxidant stability during spray-drying was observed for the two low M_W peptide fractions, which examined by scavenging of free radicals of DPPH (88%), ABTS (97%), OH (93%) and NO (80%), chelating of iron (88%) and copper (87-90%) ions, reducing power (93%), and total antioxidant activity (90%). This finding reflects more structural and biological stability of the low M_W fractions to shear stress and dehydration during spray-drying, as compared with SPIH. The spray-drying encapsulated soy peptide fractions may be used as nutraceuticals for the development of functional foods.

Nanoencapsulation of Phenolic Extracts from Native Potato Clones (Solanum tuberosum spp. andigena) by Spray Drying

Native potato clones grown in Peru contain bioactive compounds beneficial to human health. This study aimed to optimize the spray-drying nanoencapsulation of native potato phenolic extracts utilizing a central composite design and response surface methodology, obtaining the optimal treatment to an inlet temperature of 120 °C and an airflow of 141 L/h in the nano spray dryer B-90, which allowed maximizing the yield of encapsulation, antioxidant capacity (DPPH), encapsulation efficiency (EE), total phenolic compounds, and total flavonoids; on the other hand, it allowed minimizing hygroscopicity, water activity (Aw), and moisture. Instrumental characterization of the nanocapsules was also carried out, observing a gain in lightness, reddening of the color, and spherical nanoparticles of heterogeneous size (133.09-165.13 nm) with a negative ζ potential. Thermal, infrared, and morphological analyses confirmed the encapsulation of the core in the wall materials. Furthermore, an in vitro release study of phenolic compounds in an aqueous solution achieved a maximum value of 9.86 mg GAE/g after 12 h. Finally, the obtained nanocapsules could be used in the food and pharmaceutical industry.

Encapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability

Anthocyanins are polyphenolic plant pigments associated with antioxidant and health-promoting properties. However, their application in the food industry is limited due to their poor stability. The purpose of this study was to encapsulate anthocyanin-rich bilberry (Vaccinium myrtillus L.) extract by freeze-drying and to investigate the effects of different wall materials and extract contents on the physicochemical and bioactive properties of the obtained encapsulates. Ethanolic bilberry extract was encapsulated with the use of maltodextrin (16.5–19.5 DE) (MD), gum Arabic (GA), and their combination in a 1:1 w/w ratio (MIX). Bilberry solids to wall material ratios were examined at 20:80, 30:70, and 40:60. All encapsulates showed an attractive red colour and low water activity values (aw ≤ 0.3) that indicated a low risk of microbial spoilage. In general, the biggest losses of total phenolic compounds and anthocyanins during three-week storage in the dark and at room temperature (20 ± 2 °C) were detected in the case of encapsulates with a higher content of bilberry extract (MIX30 and MIX40, and GA30 and GA40, respectively). The use of maltodextrin provided the best protection to bilberry anthocyanins during forced storage. Overall, the obtained encapsulates show suitable potential for the development of food products with added nutritional benefits.

Application of infrared and microwave heating prior to freezing of pork: Effect on frozen meat quality

The effect of thermal treatment using infrared and microwave fields on freezing of pork loin was investigated. Several infrared and microwave treatment protocols were designed and tested to determine the thawing losses is each case to identify the most suitable one which yielded the best quality. In addition, the state of moisture in the meat, cooking loss, texture, color, pH, Thiobarbituric acid-reactive substances (TBARS), and other indicators were also evaluated. The results show that both microwave and infrared pre-dehydration can reduce the thawing loss of pork loin; the minimum loss is only about 1.7% using microwave 50 W intensity of 1.92 W/g of wet pork. Pre-dehydration also reduced the hardness of all samples and increased springiness, cohesiveness, and resilience. It is noteworthy that pretreatment did not damage the color. Based on the results of this study it is concluded that thermal pretreatment using microwave or infrared fields of appropriate strength prior to freezing can yield good quality frozen pork meat.

Desorption isotherms and isosteric heat of protein hydrolysate from tilapia slaughtering by-product

Abstract Due to the by-products generated during the processing of meat, biomolecules derived from these by-products, in the form of protein hydrolysates, have been studied for being used as raw materials to produce food. In the present study, the tilapia slaughtering by-products were hydrolyzed, under 60 oC for 2 hours, and spray-dried under 130 oC. After the drying process, equilibrium isotherms of the by-products were obtained through the dynamic method, under temperatures of 20 oC, 35 oC, and 50 oC. All the equilibrium curves presented type III behavior and in the adjustment of the empirical models, the White and Eyring model represented more properly the experimental data of equilibrium. This model presented the highest value of the determination coefficient and lower values of the Sum of the Squares of Residuals (SSR), Relative Mean Error (RME), and Akaike Information Criteria (AIC). The isosteric desorption heat, calculated by the Othmer method, varied from 2395 to 5682 kJ/kg, for equilibrium moisture contents between 0.09 and 0.30 kg/kg. The equation obtained for the calculation of the isosteric desorption heat of the tilapia by-product hydrolysate can be employed in calculations related to the modeling, simulation, optimization, and control of industrial-scale drying processes.

Physical aspects of orange essential oil-contaning particles after vacuum spray drying processing

Vaccum spray drying has been shown as an alternative for drying sensitive compounds at lower temperatures than the conventional spray drying. Here, powders produced by both processes are compared considering their physical aspects and storage conditions. Orange essential oil-containing particles were produced by spray drying (190 °C/90 °C) and by vacuum spray drying (30 °C). The particles produced by vacuum spray dryer presented lower porosity and lower water adsorption than spray dried particles. Particles produced by both processes presented amorphous characteristics and no interaction between the wall material and encapsulated oil was observed. However, a lower oxidative stability during accelerated shelf life tests, in a period of 48 h, which can be related to the enhancement of oil retention. This study has significance for understanding the effect of the pressure and temperature over sensitive compounds and structural changes in the particles.

Formulation and Evaluation of Chitosan/NaCl/Maltodextrin Microparticles as a Saltiness Enhancer: Study on the Optimization of Excipients for the Spray-Drying Process

Spray-dried chitosan/NaCl/maltodextrin microparticles have the potential to be used to enhance saltiness; however, its notable hygroscopicity results in handling and storage problems, thus limiting its application. In the present study, we attempted to introduce maltodextrin, microcrystalline cellulose (MCC), and waxy starch (WS) as excipients into the spray drying formulation of microparticles to reduce the cohesiveness and caking behavior and improve the yield simultaneously by ameliorating the moisture absorption tendency. The prepared microparticles showed a spherical appearance and had particle sizes ranging from 6.29 to 7.64 μm, while the sizes of the NaCl crystals embedded in the microparticles were 0.36 to 1.24 μm. The crystalline reflections of WS and MCC were retained in the microparticles after the spray-drying process. The handling properties were assessed to be acceptable. The formulation with only maltodextrin as the excipient showed a high moisture absorption rate of 2.83 g/100 g·h and a caking strength of 3.27 kg. The addition of MCC and WS significantly reduced the hygroscopic rate and caking strength. The spray-dried products provided better saltiness perception than native NaCl; as such, they may be promising for seasoning dry food products to achieve sodium intake reduction in the food industry.

Influence of Commercial Protease and Drying Process on Antioxidant and Physicochemical Properties of Chicken Breast Protein Hydrolysates

Different proteases can be applied to produce certain bioactive peptides. This study focused on the effects of some commercial proteases and drying processes on the physical, chemical, and biological properties of chicken breast hydrolysates (CBH). Chicken breast hydrolyzed with Alcalase® presented a higher degree of hydrolysis (DH) than papain. Moreover, the treatment with Alcalase®, followed by papain (A-P), was more proficient in producing antioxidant activities than a single enzyme treatment. Conditions comprising 0.63% Alcalase® (w/w) at pH 8.0 and 52.5 °C for 3 h, followed by 0.13% papain (w/w) at pH 6.0 and 37 °C for 3 h, resulted in the highest yields of DH and peptide contents. The spray-dried microencapsulated powder improved the physicochemical properties including moisture content, color measurement, solubility, and particle morphology. In summary, the dual enzyme application involving the hydrolysis of Alcalase® and papain, coupled with the spray-drying process, could be used to produced antioxidant CBH.

Optimization and Encapsulation of Phenolic Compounds Extracted from Maize Waste by Freeze-Drying, Spray-Drying, and Microwave-Drying Using Maltodextrin

Cornsilk is maize waste containing phenolic compounds. In this study, freeze-drying, spray-drying, and microwave-drying techniques were evaluated for the encapsulation of cornsilk's phenolic compounds using maltodextrin as wall material. The results of antioxidant properties showed that freeze-drying was more efficient than microwave-drying and spray-drying techniques. The highest recovery of phenolic compounds was obtained with freeze-drying. The microstructure, DSC, and FTIR data showed that the encapsulation process was effective, and freeze-drying was the best drying technique. The physical properties of the microparticles greatly changed with the drying techniques. This study revealed that the phenolic compounds of the cornsilk extract can be successfully encapsulated and valorized.

Chemical composition, bioactive compounds extraction, and observed biological activities from jussara (Euterpe edulis): The exotic and endangered Brazilian superfruit

In this article, we reviewed studies on the fruits of the jussara palm (Euterpe edulis Martius), an endangered Brazilian Atlantic Forest palm tree, also coined as "Superfruit." We summarized the chemical components of the pulp and observed biological activities in murine and humans, as well as the best practices involving the extraction of its target compounds, bioavailability, and stability of extracts. Jussara has shown a rich phenolic profile that justifies its antioxidant properties, in addition to a considerable lipidic and energetic value. As the main feature, the fruit possesses large amounts of anthocyanins that can be commercially explored as a food additive or cosmetic colorants. Recent studies emphasized jussara's antioxidant, anti-inflammatory, and cardioprotective capabilities via reshaping of the gut microbiota. Further knowledge is needed to establish bioavailability and optimal serving size, as many of its antioxidant compounds go under chemical bioconversion in the intestinal tract. While extraction of phenolic compounds, anthocyanins, and oils have interesting results, more studies are required in order to reduce the use of conventional organic solvents and improve their stability and shelf life when added to food products, an area in which nanotechnology seems promising.

Stability of jabuticaba flakes obtained by drum drying with cassava starch as additive

Abstract The stability of jabuticaba flakes produced by drum drying using cassava starch as additive was evaluated. Sorption isotherms at 25 ºC were determined. Samples were stored under controlled conditions (relative humidity = 60%, temperature = 20, 25 and 35 ºC) for until 235 days. The anthocyanin content and color parameters (L*, a* and b*) were monitored. GAB model led to the best adjustment of sorption isotherm, with a monolayer moisture value of 0.1596 g water/g dry basis. The visual observations did not point out agglomerations and darkening at aw values higher than 0.33 at 25 ºC, which can be considered the critical point. The degradation of anthocyanin and color parameters followed first and zero-order kinetic model, respectively. The half-life times (630 to 1450 days) showed good stability at 25 ºC, while the temperature acceleration coefficient (2.2 ≤ Q10 ≤ 3.2) and activation energy (15 ≤ Ea ≤ 19 kcal/mol) values demonstrated a high-temperature sensitivity.

The Roles of Vitrification of Stabilizers/Matrix Formers for the Redispersibility of Drug Nanocrystals After Solidification: a Case Study

To elucidate the roles of vitrification of stabilizers/matrix formers for the redispersibility of drug nanocrystal powder after solidification at storage stress, the influence of different drying methods and storage stresses on stability of drug nanocrystals was systemically investigated. A poorly soluble drug, baicalin, used as model drug was converted into baicalin nanocrystals (BCN-NC). The residual moisture contents of BCN-NC were applied at two different stress conditions defined as "conservative" (<1%) and "aggressive" (>1%), respectively. The influence of different stabilizers, matrix formers, and storage stresses on the redispersibility of BCN-NC powder was systemically investigated, respectively. The results showed that storage stresses had significantly influence the redispersibility of BCN-NC. Aggressive storage temperature and residual moisture could be unfavorable factors for stability of drug nanocrystals, due to the exacerbation of aggregation of BCN-NC induced by vitrification. It was demonstrated that vitrification of spray-dried BCN-NC was dependent on temperature and time. The polymeric stabilizers hydroxypropylmethylcellulose (HPMC) and sodium carboxymethyl starch (CMS-Na) with high glass transition temperature (T _g) played more important role in protecting the BCN-NC from breakage during storage, compared to the surfactants Tween 80, D-α-tocopherol acid polyethylene glycol 1000 succinate (TPGS), or RH 40. Besides, the polyvinylpyrrolidone K30 (PVP K30) and lactose with high T _g were effective matrix formers for preserving the redispersibility of BCN-NC. It was concluded that the vitrification transition of stabilizers/matrix formers could be responsible for aggregation of drug nanocrystals during storage, which was a time-dependent process. The suitable residual moisture contents (RMC) and T _g were very important for preserving the stability of drug nanocrystals during storage.

Thermodynamic sorption of red cabbage extract (Brassica oleracea L. var. capitata L. f. rubra) encapsulated by spray drying

Red cabbage aqueous extract acidified with 2 % citric acid was spray-dried using gum Arabic as encapsulating agent. The concentration of anthocyanin in the powder was 253.45 ± 10.82 mg/100 g of dry basis and antioxidant activity of 4.6 ± 0.2 mmol trolox/kg of dry basis. The sorption isotherms were determined at 15, 25 and 35 °C, and the GAB model was the one that best adjusted to the experimental data. The differential enthalpy and entropy for moisture levels up to 2 g of water/g of dry basis decreased to a minimum value of -4.36 kJ/mol and -0.019 kJ/molK respectively, and then increased in magnitude with the rise in moisture content to levels close to the free moisture with a spontaneous process, governed by the entropy. The spreading pressure increased with the rise in water activity for all temperatures, while net integral enthalpy and entropy decreased with the rise in moisture content reaching levels close to 10 kJ/mol and 0.025 kJ/molK, respectively.

Effects of Spray Drying Conditions on the Stability and Antioxidant Properties of Spray-Dried Soluble Maté

The aim of this research was to evaluate the stability of spray-dried soluble maté (Ilex paraguariensis) and its total polyphenol content determined with the Folin–Ciocalteu assay, after it was elaborated with three different maltodextrin concentrations (0, 7.05 and 14.10% w/v) using experimental data of water activities and glass transition temperatures. Adsorption isotherms were determined for these three materials at 25°C between water activity values (aw) of 0.1 and 0.85 (resulting in values of water content between 0.04 and 0.33 g of water/g of dried solid). Glass transition temperatures varied from 15 to 52°C. At room temperature powder containing 14.10% of maltodextrin at aw=0.55 was below the glass transition temperature, while the two other compositions were below their Tg and stable at aw=0.40. In the spray drying conditions analyzed, the loss of polyphenolic compounds is negligible. The total polyphenol content varied between 28 and 45 chlorogenic acid equivalents (g % dry powder).

Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier

This study was aimed at spray drying hydrolysed casein using gum Arabic as the carrier agent, in order to decrease the bitter taste. Three formulations with differing proportions of hydrolysed casein: gum Arabic (10:90, 20:80 and 30:70) were prepared and characterized. They were evaluated for their moisture content, water activity, hygroscopicity, dispersibility in water and in oil, particle size and distribution, particle morphology, thermal behaviour (DSC) and bitter taste by a trained sensory panel using a paired-comparison test (free samples vs. spray dried samples). The proportion of hydrolysed casein did not affect the morphology of the microspheres. The spray drying process increased product stability and modified the dissolution time, but had no effect on the ability of the material to dissolve in either water or oil. The sensory tests showed that the spray drying process using gum Arabic as the carrier was efficient in attenuating or masking the bitter taste of the hydrolysed casein.