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Berraquero-García C, Martínez-Sánchez L, Guadix EM, García-Moreno PJ. Encapsulation of Tenebrio molitor Hydrolysate with DPP-IV Inhibitory Activity by Electrospraying and Spray-Drying. NANOMATERIALS (BASEL, SWITZERLAND) 2024; 14:840. [PMID: 38786796 PMCID: PMC11123797 DOI: 10.3390/nano14100840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 05/07/2024] [Accepted: 05/08/2024] [Indexed: 05/25/2024]
Abstract
This study investigates the encapsulation of Tenebrio molitor hydrolysate exhibiting DPP-IV inhibitory activity by spray-drying and electrospraying techniques. First, we optimized the feed formulation and processing conditions required to obtain nano-microcapsules by electrospraying when using Arabic gum as an encapsulating agent and pullulan and Tween 20 as additives. The optimum formulation was also dried by spray-drying, where the removal of the additives was also assayed. Morphology analysis reveals that electrosprayed capsules have a smaller size (1.2 ± 0.5 µm vs. 12.4 ± 8.7 µm) and greater uniformity compared to those obtained by spray-drying. Regarding the surface nitrogen content and DPP-IV inhibitory activity, our results show no significant difference between the electrosprayed capsules and spray-dried capsules containing additives (IC50 of ~1.5 mg protein/mL). Therefore, it was concluded that adding additives during spray-drying allows for a similar encapsulation efficiency and reduced degradation during processing, as achieved by electrospraying technique but providing higher productivity. On the other hand, spray-dried capsules without additives displayed a higher surface nitrogen content percentage, which was mainly due to the absence of Tween 20 in the feed formulation. Consequently, these capsules presented a higher IC50 value (IC50 of 1.99 ± 0.03 mg protein/mL) due to the potential degradation of surface-exposed peptides.
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Affiliation(s)
| | | | | | - Pedro J. García-Moreno
- Department of Chemical Engineering, Faculty of Sciences, University of Granada, 18071 Granada, Spain; (L.M.-S.); (E.M.G.)
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2
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Rodríguez-Cortina A, Hernández-Carrión M. Microcapsules of Sacha Inchi seed oil (Plukenetia volubilis L.) obtained by spray drying as a potential ingredient to formulate functional foods. Food Res Int 2023; 170:113014. [PMID: 37316081 DOI: 10.1016/j.foodres.2023.113014] [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: 02/28/2023] [Revised: 05/18/2023] [Accepted: 05/19/2023] [Indexed: 06/16/2023]
Abstract
Sacha Inchi seed oil (SIO) is rich in omega 3, 6, and 9 fatty acids with important health benefits, but is temperature sensitive. Spray drying is a technology that improves the long-term stability of bioactive compounds. This work aimed to study the effect of three different homogenization techniques on some physical properties and bioavailability of microcapsules of Sacha Inchi seed oil (SIO) emulsions obtained by spray drying. Emulsions were formulated with SIO (5%, w/w), maltodextrin:sodium caseinate as wall material (10%, w/w; 85:15), Tween 20 (1%, w/w) and Span 80 (0.5%, w/w) as surfactants and water up to 100% (w/w). Emulsions were prepared using high-speed (Dispermat D-51580, 18,000 rpm, 10 min), conventional (Mixer K-MLIM50N01, Turbo speed, 5 min), and ultrasound probe (Sonics Materials VCX 750, 35% amplitude, 750 W, 30 min) homogenization. SIO microcapsules were obtained in a Mini Spray B-290 (Büchi) using two inlet temperatures of the drying air (150 and 170 °C). Moisture, density, dissolution rate, hygroscopicity, drying efficiency (EY), encapsulation efficiency (EE), loading capacity, and oil release in digestive fluids in vitro were studied. Results showed that the microcapsules obtained by spray-drying had low moisture values and high encapsulation yield and efficiency values (greater than 50% and 70%, respectively). The thermogravimetric analysis indicates that heat protection was assured, enhancing the shelf life and the ability to withstand thermal food processing. Results suggest that spray-drying encapsulation could be a suitable technology to successfully microencapsulate SIO and enhance the absorption of bioactive compounds in the intestine. This work highlights the use of Latin American biodiversity and spray drying technology to ensure the encapsulation of bioactive compounds. This technology represents an opportunity for the development of new functional foods, improving the safety and quality of conventional foods.
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Affiliation(s)
- A Rodríguez-Cortina
- Universidad de los Andes, Department of Chemical and Food Engineering. Grupo de Diseño de Productos y Procesos (GDPP). Bogotá, Colombia
| | - M Hernández-Carrión
- Universidad de los Andes, Department of Chemical and Food Engineering. Grupo de Diseño de Productos y Procesos (GDPP). Bogotá, Colombia.
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3
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Moradi Maryamnegari S, Ashrafizadeh A, Baake E, Guglielmi M. Effects of thermal boundary conditions on the performance of spray dryers. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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4
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Rodríguez-Cortina A, Rodríguez-Cortina J, Hernández-Carrión M. Obtention of Sacha Inchi ( Plukenetia volubilis Linneo) Seed Oil Microcapsules as a Strategy for the Valorization of Amazonian Fruits: Physicochemical, Morphological, and Controlled Release Characterization. Foods 2022; 11:foods11243950. [PMID: 36553691 PMCID: PMC9777982 DOI: 10.3390/foods11243950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 11/30/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022] Open
Abstract
Sacha inchi seed oil (SIO) is a promising ingredient for the development of functional foods due to its large amount of high-value compounds; however, it is prone to oxidation. This work aimed to obtain SIO microcapsules using conventional and ultrasound probe homogenization and using spray- and freeze-drying technologies as effective approaches to improve the long-term stability of functional compounds. The application of ultrasound probe homogenization improved the rheological and emulsifying properties and decreased the droplet size and interfacial tension of emulsions. The microcapsules obtained by both drying technologies had low moisture (1.64-1.76) and water activity (0.03-0.11) values. Spray-dried microcapsules showed higher encapsulation efficiency (69.90-70.18%) compared to freeze-dried ones (60.02-60.16%). Thermogravimetric analysis indicated that heat protection was assured, enhancing the shelf-life. Results suggest that both drying technologies are considered effective tools to produce stable microcapsules. However, spray-drying technology is positioned as a more economical alternative to freeze-drying.
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Affiliation(s)
- Aureliano Rodríguez-Cortina
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia
| | - Jader Rodríguez-Cortina
- Centro de Investigación Tibaitatá, Corporación Colombiana de Investigación Agropecuaria—Agrosavia, Mosquera 250047, Colombia
| | - María Hernández-Carrión
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia
- Correspondence: ; Tel.: +57-1339-49-49 (ext. 1802)
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Ganie TA, Wani SA, Rather SA, Masoodi FA, Siddiqui SA, Ibrahim SA. Development of novel functional foods using Himalayan honey having enhanced nutraceutical and nutritional potential. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.1006528] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022] Open
Abstract
This study was carried out to conduct the geographical discrimination of various types of honey, and their utilization in development of novel functional foods where in honey could be substituted in place of white sugar. Honey based apple spread and marmalade products were developed and evaluated for quality analysis. The results showed higher water activity (aw) and moisture content in Plectranthus rugosus (PR) honey based apple spread and marmalade while, TSS was highest (p < 0.05) in Multifloral (MF) honey based apple spread and marmalade. Hydroxymethylfurfural was found to be in the ranged of 6.77–7.05 (mg/kg) for honey based apple spread products and 3.09–3.46 (mg/kg) for honey based apple marmalade products. The lightness (L*) value was significantly highest in MF honey based apple spread and marmalades (p < 0.05). Redness (a*) and yellowness (b*) values were significantly highest in PR honey based apple spreads and marmalades and lowest in Robinia pseudo acacia (RSA) honey based apple spread and marmalades. In general, all MF honey based apple spreads and marmalades has the highest score for overall acceptability in comparison to RSA and PR honey based apple spreads. The values of gel strength (Fe), rupture force (FR), energy of penetration (E) and adhesiveness (A) in the given spread products were in the range of 1.50–1.54 N, 1.70–1.73 N, 17.00–17.05 Ns and −1.11–−1.08 Ns, respectively. The values of gel strength (Fe), rupture force (FR), energy of penetration (E) and adhesiveness (A) in the investigated marmalade products were in the range of 1.65–1.69 N, 2.08–2.13 N, 16.05–16.10 Ns and −1.14–−1.10 Ns, respectively.
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Encapsulation for efficient spray drying of fruit juices with bioactive retention. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01481-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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7
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Liu T, Wang Y, Yu X, Li H, Ji L, Sun Y, Jiang X, Li X, Liu H. Effects of freeze-drying and spray-drying on the physical and chemical properties of Perinereis aibuhitensis hydrolysates: Sensory characteristics and antioxidant activities. Food Chem 2022; 382:132317. [PMID: 35149461 DOI: 10.1016/j.foodchem.2022.132317] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 01/04/2022] [Accepted: 01/30/2022] [Indexed: 01/05/2023]
Abstract
This work was to investigate the impact of drying on the physical, chemical stability and character properties of P. aibuhitensis hydrolysate. Properties including amino acid composition, color stability, molecular weight distribution, powder morphology, etc. were compared between the freeze drying powder (FD) and spray drying powder (SD). They were fractionated with ultra filtration in antioxidant activities test. FD and SD contained amounts of amino acids and umami amino acids. SD exhibited the higher lightness and whiteness. SD had more compounds between 451 Da and 6511 Da. The surface morphology of FD was porous and flaky while SD was microsphere. SD had more volatile flavor substances and higher antioxidant activities on DPPH, hydroxyl, and superoxide radical-scavenging. In summary, results demonstrated that drying methods indeed affected the characteristics of hydrolysate, and the one prepared by spray drying method had the potential to be utilized for antioxidant food development and seafood seasoning.
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Affiliation(s)
- Tianhong Liu
- Marine Science Research Institute of Shandong Province, Qingdao, PR China; Municipal Engineering Research Center of Aquatic Biological Quality Evaluation and Application, Qingdao, PR China
| | - Ying Wang
- Marine Science Research Institute of Shandong Province, Qingdao, PR China; Municipal Engineering Research Center of Aquatic Biological Quality Evaluation and Application, Qingdao, PR China.
| | - Xiaoqing Yu
- Marine Science Research Institute of Shandong Province, Qingdao, PR China; Shandong Key Laboratory of Disease Control in Mariculture, Qingdao, PR China
| | - Hongyan Li
- Marine Science Research Institute of Shandong Province, Qingdao, PR China; Municipal Engineering Research Center of Aquatic Biological Quality Evaluation and Application, Qingdao, PR China
| | - Lei Ji
- Marine Science Research Institute of Shandong Province, Qingdao, PR China; Municipal Engineering Research Center of Aquatic Biological Quality Evaluation and Application, Qingdao, PR China
| | - Yuanqin Sun
- Marine Science Research Institute of Shandong Province, Qingdao, PR China; Municipal Engineering Research Center of Aquatic Biological Quality Evaluation and Application, Qingdao, PR China
| | - Xiaodong Jiang
- Marine Science Research Institute of Shandong Province, Qingdao, PR China; Municipal Engineering Research Center of Aquatic Biological Quality Evaluation and Application, Qingdao, PR China
| | - Xiao Li
- Marine Science Research Institute of Shandong Province, Qingdao, PR China; Municipal Engineering Research Center of Aquatic Biological Quality Evaluation and Application, Qingdao, PR China
| | - Hongjun Liu
- Marine Science Research Institute of Shandong Province, Qingdao, PR China; Shandong Key Laboratory of Disease Control in Mariculture, Qingdao, PR China
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Yan S, Xu J, Zhang S, Zhu H, Qi B, Li Y. Effects of different surfactants on the conjugates of soybean protein-polyphenols for the preparation of β-carotene microcapsules. Food Funct 2022; 13:1989-2002. [PMID: 35089301 DOI: 10.1039/d1fo03382d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In this study, we investigated the spray-drying microencapsulation of β-carotene in oil co-stabilized by soy protein isolate-epigallocatechin-3-gallate conjugate (SPE) and small molecule surfactants [sodium dodecyl sulfate (SDS), hexadecyl trimethyl ammonium bromide (CTAB), and tea saponin (TS)] of different concentrations [0.1, 0.5, and 1.0% (w/v)], as a prospective approach to stabilize β-carotene. The results show that different surfactant types and concentrations significantly affect the encapsulation efficiency, water dispersibility, microstructure, and digestion of the microcapsules. Interactions between the surfactants and the SPE at the interface were found to include both synergistic and competitive effects, and they depended on the surfactant type and concentration. Moreover, the addition of SDS and TS before spray drying significantly improved the microencapsulation performance of the microcapsules and the water dispersion behavior of the corresponding spray-dried powders. The highest encapsulation efficiency was achieved for the SPE-0.1TS-encapsulated β-carotene microcapsules. In contrast, the addition of CTAB was not conducive to microcapsule formation, resulting in poor encapsulation efficiency, water dispersibility, thermal stability, β-carotene retention rate, and oxidation stability. In vitro gastrointestinal digestion results revealed that the addition of CTAB promotes the release of β-carotene and improves the bioaccessibility of β-carotene. In contrast, except for SPE-1.0SDS, the addition of SDS and TS inhibited β-carotene release and reduced β-carotene bioaccessibility. This study demonstrated that this novel β-carotene encapsulation formulation can overcome stability limitations for the development of β-carotene supplements with a high bioaccessibility.
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Affiliation(s)
- Shizhang Yan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Jingwen Xu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Huaping Zhu
- China Rural Technology Development Center, Beijing 100045, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. .,National Research Center of Soybean Engineering and Technology, Harbin, Heilongjiang 150030, China
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9
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Cheng H, Lu C, Xu G, Zhao L, Lu M, Wang Y. Optimization of Spray-Drying Process Parameters to Study Anti-Sticking Effect of Hydroxypropyl Methyl Cellulose-VLV on Corni fructus Extracts. AAPS PharmSciTech 2022; 23:58. [PMID: 35059874 DOI: 10.1208/s12249-022-02215-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Accepted: 01/07/2022] [Indexed: 11/30/2022] Open
Abstract
To prevent the sticking of Corni fructus extract (CFE) during spray drying, the anti-sticking effects of different excipients were compared. Hydroxypropyl methylcellulose (HPMC)-VLV showed a higher powder yield at a lower dosage (8% of total solids), and a lower solution viscosity, compared with HPMC-E5. Therefore, HPMC-VLV is a more effective excipient for reducing CFE sticking during spray drying. The spray-drying process parameters were optimized by central composite rotatable design/response surface methodology, and spray drying was conducted under the following conditions: Inlet air temperature, 126 °C; atomization pressure, 1.05 bar; pump speed, 7.7 mL/min. Scanning electron microscopy showed that the powder comprised shrunken spherical particles with particle sizes in the range of 2-30 μm. Analysis of dynamic surface tension and chemical elements on the powder surface showed that HPMC-VLV rapidly moved to the droplet surface owing to its surface activity. HPMC covered the droplet surface and reduced surface tension, achieving an anti-sticking effect. In conclusion, HPMC-VLV at a solid content of 8% significantly improved the spray drying and reduced sticking of CFE. The spray-drying process parameters were nonlinearly related to the dry product yield. Graphical Abstract.
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10
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Saavedra-Leos MZ, Román-Aguirre M, Toxqui-Terán A, Espinosa-Solís V, Franco-Vega A, Leyva-Porras C. Blends of Carbohydrate Polymers for the Co-Microencapsulation of Bacillus clausii and Quercetin as Active Ingredients of a Functional Food. Polymers (Basel) 2022; 14:236. [PMID: 35054642 PMCID: PMC8779310 DOI: 10.3390/polym14020236] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 01/01/2022] [Accepted: 01/02/2022] [Indexed: 12/31/2022] Open
Abstract
A functional food based on blends of carbohydrate polymers and active ingredients was prepared by spray drying. Inulin (IN) and maltodextrin (MX) were used as carrying agents to co-microencapsulate quercetin as an antioxidant and Bacillus clausii (Bc) as a probiotic. Through a reduced design of experiments, eleven runs were conducted and characterized by scanning electron microscopy (SEM), X-ray diffraction (XRD), and modulated differential scanning calorimetry (MDSC). The physical characterizations showed fine and non-aggregated powders, composed of pseudo-spherical particles with micrometric sizes. The observation of rod-like particles suggested that microorganisms were microencapsulated in these particles. The microstructure of the powders was amorphous, observing diffraction peaks attributed to the crystallization of the antioxidant. The glass transition temperature (Tg) of the blends was above the room temperature, which may promote a higher stability during storage. The antioxidant activity (AA) values increased for the IN-MX blends, while the viability of the microorganisms increased with the addition of MX. By a surface response plot (SRP) the yield showed a major dependency with the drying temperature and then with the concentration of IN. The work contributes to the use of carbohydrate polymers blends, and to the co-microencapsulation of active ingredients.
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Affiliation(s)
- María Z. Saavedra-Leos
- Coordinación Académica Región Altiplano (COARA), Universidad Autónoma de San Luis Potosí, Matehuala, San Luis Potosi 78700, Mexico;
| | - Manuel Román-Aguirre
- Centro de Investigación en Materiales Avanzados S.C., CIMAV, Miguel de Cervantes No. 120, Complejo Industrial Chihuahua, Chihuahua 31136, Mexico;
| | - Alberto Toxqui-Terán
- Centro de Investigación en Materiales Avanzados S.C., Unidad Monterrey, Alianza Norte No. 202, Parque de Investigación e Innovación Tecnológica, Apodaca 66600, Mexico;
| | - Vicente Espinosa-Solís
- Coordinación Académica Región Huasteca Sur, Universidad Autónoma de San Luis Potosí, Carretera Tamazunchale-San Martin Km. 5. Tamazunchale, San Luis Potosi 79960, Mexico;
| | - Avelina Franco-Vega
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosi 78210, Mexico;
| | - César Leyva-Porras
- Centro de Investigación en Materiales Avanzados S.C., CIMAV, Miguel de Cervantes No. 120, Complejo Industrial Chihuahua, Chihuahua 31136, Mexico;
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Carullo D, Bosi M, Dermiki M, Bassani A, Jauregi P, Spigno G. Exploring different strategies of separation of antioxidant compounds from winery by-products via surfactant-assisted processes for process intensification and integration. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2021.11.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Emerging Technologies and Coating Materials for Improved Probiotication in Food Products: a Review. FOOD BIOPROCESS TECH 2022; 15:998-1039. [PMID: 35126801 PMCID: PMC8800850 DOI: 10.1007/s11947-021-02753-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Accepted: 12/16/2021] [Indexed: 12/29/2022]
Abstract
From the past few decades, consumers' demand for probiotic-based functional and healthy food products is rising exponentially. Encapsulation is an emerging field to protect probiotics from unfavorable conditions and to deliver probiotics at the target place while maintaining the controlled release in the colon. Probiotics have been encapsulated for decades using different encapsulation methods to maintain their viability during processing, storage, and digestion and to give health benefits. This review focuses on novel microencapsulation techniques of probiotic bacteria including vacuum drying, microwave drying, spray freeze drying, fluidized bed drying, impinging aerosol technology, hybridization system, ultrasonication with their recent advancement, and characteristics of the commonly used polymers have been briefly discussed. Other than novel techniques, characterization of microcapsules along with their mechanism of release and stability have shown great interest recently in developing novel functional food products with synergetic effects, especially in COVID-19 outbreak. A thorough discussion of novel processing technologies and applications in food products with the incorporation of recent research works is the novelty and highlight of this review paper.
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13
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Current knowledge about physical properties of innovative probiotic spray-dried powders produced with lactose-free milk and prebiotics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112175] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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14
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Paulo BB, Alvim ID, Reineccius G, Prata AS. Barrier properties of spray-dried emulsions containing flavorings or unsaturated triglycerides. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111040] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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15
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Abstract
For many years, food engineers have attempted to describe physical phenomena such as heat and mass transfer in food via mathematical models. Still, the impact and benefits of computer-aided engineering are less established in food than in most other industries today. Complexity in the structure and composition of food matrices are largely responsible for this gap. During processing of food, its temperature, moisture, and structure can change continuously, along with its physical properties. We summarize the knowledge foundation, recent progress, and remaining limitations in modeling food particle systems in four relevant areas: flowability, size reduction, drying, and granulation and agglomeration. Our goal is to enable researchers in academia and industry dealing with food powders to identify approaches to address their challenges with adequate model systems or through structural and compositional simplifications. With advances in computer simulation capacity, detailed particle-scale models are now available for many applications. Here, we discuss aspects that require further attention, especially related to physics-based contact models for discrete-element models of food particle systems.
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Affiliation(s)
- Lennart Fries
- Nestlé Research Lausanne, Vers-Chez-les-Blanc, 1000 Lausanne 26, Switzerland;
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16
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Sarabandi K, Jafari SM. Improving the antioxidant stability of flaxseed peptide fractions during spray drying encapsulation by surfactants: Physicochemical and morphological features. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110131] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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17
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Ren W, Tian G, Zhao S, Yang Y, Gao W, Zhao C, Zhang H, Lian Y, Wang F, Du H, Xiao H, Zheng J. Effects of spray-drying temperature on the physicochemical properties and polymethoxyflavone loading efficiency of citrus oil microcapsules. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109954] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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18
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Wu S, Fitzpatrick J, Cronin K, Maidannyk V, Miao S. Effects of spraying surfactants in a fluidised bed on the rehydration behaviour of milk protein isolate powder. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109694] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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19
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Effect of carrier types on the physicochemical and antioxidant properties of spray-dried black mulberry juice powders. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00369-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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20
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Li X, Murray BS, Yang Y, Sarkar A. Egg white protein microgels as aqueous Pickering foam stabilizers: Bubble stability and interfacial properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105292] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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21
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Moser P, Gallo TCB, Zuanon LAC, Pereira GE, Nicoletti VR. Water sorption and stickiness of spray‐dried grape juice and anthocyanins stability. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13830] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Poliana Moser
- Food Engineering and Technology Department São Paulo State University (UNESP) São José do Rio Preto Brazil
| | | | | | - Giuliano Elias Pereira
- Brazilian Agricultural Research Corporation Embrapa Grape and Wine/Tropical Semi‐arid Petrolina Brazil
| | - Vânia Regina Nicoletti
- Food Engineering and Technology Department São Paulo State University (UNESP) São José do Rio Preto Brazil
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22
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Chang LS, Karim R, Abdulkarim SM, Yusof YA, Ghazali HM. Storage stability, color kinetics and morphology of spray-dried soursop (Annona muricata L.) powder: effect of anticaking agents. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1510836] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Lee Sin Chang
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Sabo Mohammed Abdulkarim
- Department of Microbiology and Biotechnology, Faculty of Science, Federal University Dutse, Dutse, Nigeria
| | - Yus Aniza Yusof
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Malaysia
| | - Hasanah Mohd Ghazali
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
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24
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Kalita D, Saikia S, Gautam G, Mukhopadhyay R, Mahanta CL. Characteristics of synbiotic spray dried powder of litchi juice with Lactobacillus plantarum and different carrier materials. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.092] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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25
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Moayyedi M, Eskandari MH, Rad AHE, Ziaee E, Khodaparast MHH, Golmakani MT. Effect of drying methods (electrospraying, freeze drying and spray drying) on survival and viability of microencapsulated Lactobacillus rhamnosus ATCC 7469. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.11.016] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
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26
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Di Battista CA, Constenla D, Ramírez Rigo MV, Piña J. Process analysis and global optimization for the microencapsulation of phytosterols by spray drying. POWDER TECHNOL 2017. [DOI: 10.1016/j.powtec.2017.08.008] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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27
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Drapala KP, Auty MA, Mulvihill DM, O’Mahony JA. Influence of emulsifier type on the spray-drying properties of model infant formula emulsions. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.024] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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28
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Tontul I, Topuz A. Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.03.009] [Citation(s) in RCA: 100] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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29
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The graphene oxide and chitosan biopolymer loads TiO2 for antibacterial and preservative research. Food Chem 2017; 221:267-277. [DOI: 10.1016/j.foodchem.2016.10.054] [Citation(s) in RCA: 84] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2016] [Revised: 10/10/2016] [Accepted: 10/12/2016] [Indexed: 12/15/2022]
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30
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Putranto A, Foerster M, Woo MW, Selomulya C, Chen XD. A continuum‐approach modeling of surface composition and ternary component distribution inside low fat milk emulsions during single droplet drying. AIChE J 2017. [DOI: 10.1002/aic.15657] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Aditya Putranto
- Dept. of Chemical EngineeringMonash UniversityClayton Victoria3800 Australia
| | - Martin Foerster
- Dept. of Chemical EngineeringMonash UniversityClayton Victoria3800 Australia
| | - Meng Wai Woo
- Dept. of Chemical EngineeringMonash UniversityClayton Victoria3800 Australia
| | - Cordelia Selomulya
- Dept. of Chemical EngineeringMonash UniversityClayton Victoria3800 Australia
| | - Xiao Dong Chen
- School of Chemical and Environmental Engineering, College of Chemical Engineering, Chemistry and Materials ScienceSoochow UniversitySuzhou Jiangsu P.R. China
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31
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Moghaddam AD, Pero M, Askari GR. Optimizing spray drying conditions of sour cherry juice based on physicochemical properties, using response surface methodology (RSM). Journal of Food Science and Technology 2017; 54:174-184. [PMID: 28242915 DOI: 10.1007/s13197-016-2449-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/11/2016] [Accepted: 12/16/2016] [Indexed: 11/28/2022]
Abstract
In this study, the effects of main spray drying conditions such as inlet air temperature (100-140 °C), maltodextrin concentration (MDC: 30-60%), and aspiration rate (AR) (30-50%) on the physicochemical properties of sour cherry powder such as moisture content (MC), hygroscopicity, water solubility index (WSI), and bulk density were investigated. This investigation was carried out by employing response surface methodology and the process conditions were optimized by using this technique. The MC of the powder was negatively related to the linear effect of the MDC and inlet air temperature (IT) and directly related to the AR. Hygroscopicity of the powder was significantly influenced by the MDC. By increasing MDC in the juice, the hygroscopicity of the powder was decreased. MDC and inlet temperature had a positive effect, but the AR had a negative effect on the WSI of powder. MDC and inlet temperature negatively affected the bulk density of powder. By increasing these two variables, the bulk density of powder was decreased. The optimization procedure revealed that the following conditions resulted in a powder with the maximum solubility and minimum hygroscopicity: MDC = 60%, IT = 134 °C, and AR = 30% with a desirability of 0.875.
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Affiliation(s)
- Arasb Dabbagh Moghaddam
- Department of Health, Science and Research Branch, AJA University of Medical Sciences, Tehran, Iran
| | - Milad Pero
- Department of Health, Science and Research Branch, AJA University of Medical Sciences, Tehran, Iran.,Department of Food Science, Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Gholam Reza Askari
- Transfer Phenomena Laboratory (TPL), Department of Food Science, Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
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Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends. Food Chem 2017; 214:308-318. [DOI: 10.1016/j.foodchem.2016.07.081] [Citation(s) in RCA: 96] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2016] [Revised: 06/18/2016] [Accepted: 07/11/2016] [Indexed: 01/25/2023]
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33
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Santana AA, Cano-Higuita DM, de Oliveira RA, Telis VR. Influence of different combinations of wall materials on the microencapsulation of jussara pulp (Euterpe edulis) by spray drying. Food Chem 2016; 212:1-9. [DOI: 10.1016/j.foodchem.2016.05.148] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2015] [Revised: 05/19/2016] [Accepted: 05/23/2016] [Indexed: 11/16/2022]
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34
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Effect of dextrose equivalency of maltodextrin together with Arabic gum on properties of encapsulated beetroot juice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9382-4] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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35
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Moser P, Souza RTD, Nicoletti Telis VR. Spray Drying of Grape Juice From Hybrid CV. BRS Violeta: Microencapsulation of Anthocyanins Using Protein/Maltodextrin Blends as Drying Aids. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12852] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Poliana Moser
- Food Engineering and Technology Department; São Paulo State University; São José do Rio Preto Brazil
| | - Reginaldo Teodoro De Souza
- Brazilian Agriculture Research Company, Grape and Wine National Research Center, Tropical Viticulture Experimental Station; Jales Brazil
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36
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Porowska A, Dosta M, Fries L, Gianfrancesco A, Heinrich S, Palzer S. Predicting the surface composition of a spray-dried particle by modelling component reorganization in a drying droplet. Chem Eng Res Des 2016. [DOI: 10.1016/j.cherd.2016.03.007] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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37
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Suhag Y, Nanda V. Evaluation of Different Carrier Agents with Respect to Physico-Chemical, Functional and Morphological Characteristics of Spray Dried Nutritionally Rich Honey Powder. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12728] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Yogita Suhag
- Department of Food Engineering and Technology; Sant Longowal Institute of Engineering & Technology (Deemed University); Longowal, Distt. Sangrur Punjab 148106 India
| | - Vikas Nanda
- Department of Food Engineering and Technology; Sant Longowal Institute of Engineering & Technology (Deemed University); Longowal, Distt. Sangrur Punjab 148106 India
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38
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Novo O, Balcells M, Canela-Garayoa R, Eras J. Combining a flow reactor with spray dryer to allow the preparation of food-grade quality sodium 2-polyhydroxyalkyl-1,3-thiazolidine-4-carboxylates with a low environmental impact. RSC Adv 2016. [DOI: 10.1039/c5ra19880a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The 1,3-thiazolidine-4-carboxylic acid (TCA) and 2-substituted 1,3-thiazolidine-4-carboxylic acids (2S-TCAs) are used as additive prodrugs of cysteine and glutathione in agronomy and in the food and pharmaceutical industries.
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Affiliation(s)
- Olalla Novo
- Departament of Chemistry
- University of Lleida-Agrotecnio Center
- Lleida
- Spain
| | - Mercè Balcells
- Departament of Chemistry
- University of Lleida-Agrotecnio Center
- Lleida
- Spain
- DBA R+D Tecnio Center
| | - Ramon Canela-Garayoa
- Departament of Chemistry
- University of Lleida-Agrotecnio Center
- Lleida
- Spain
- DBA R+D Tecnio Center
| | - Jordi Eras
- Departament of Chemistry
- University of Lleida-Agrotecnio Center
- Lleida
- Spain
- DBA R+D Tecnio Center
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39
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Di Battista CA, Constenla D, Ramírez-Rigo MV, Piña J. The use of arabic gum, maltodextrin and surfactants in the microencapsulation of phytosterols by spray drying. POWDER TECHNOL 2015. [DOI: 10.1016/j.powtec.2015.08.016] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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40
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Suhag Y, Nanda V. Optimisation of process parameters to develop nutritionally rich spray-dried honey powder with vitamin C content and antioxidant properties. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12841] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Yogita Suhag
- Department of Food Engineering and Technology; Sant Longowal Institute of Engineering & Technology (Deemed University); Longowal 148106 Sangrur Punjab India
| | - Vikas Nanda
- Department of Food Engineering and Technology; Sant Longowal Institute of Engineering & Technology (Deemed University); Longowal 148106 Sangrur Punjab India
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41
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Porras-Saavedra J, Palacios-González E, Lartundo-Rojas L, Garibay-Febles V, Yáñez-Fernández J, Hernández-Sánchez H, Gutiérrez-López G, Alamilla-Beltrán L. Microstructural properties and distribution of components in microparticles obtained by spray-drying. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.11.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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42
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Wang W, Dufour C, Zhou W. Impacts of spray-drying conditions on the physicochemical properties of soy sauce powders using maltodextrin as auxiliary drying carrier. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1014430] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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43
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Rajam R, Anandharamakrishnan C. Microencapsulation of Lactobacillus plantarum (MTCC 5422) with fructooligosaccharide as wall material by spray drying. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.09.062] [Citation(s) in RCA: 142] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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44
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Characterisation of spray dried soy sauce powders made by adding crystalline carbohydrates to drying carrier. Food Chem 2015; 168:417-22. [DOI: 10.1016/j.foodchem.2014.07.065] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2014] [Revised: 05/31/2014] [Accepted: 07/10/2014] [Indexed: 11/19/2022]
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45
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Keshani S, Daud WRW, Nourouzi M, Namvar F, Ghasemi M. Spray drying: An overview on wall deposition, process and modeling. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.09.004] [Citation(s) in RCA: 83] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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46
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Lallbeeharry P, Tian Y, Fu N, Wu W, Woo M, Selomulya C, Chen X. Effects of ionic and nonionic surfactants on milk shell wettability during co-spray-drying of whole milk particles. J Dairy Sci 2014; 97:5303-14. [DOI: 10.3168/jds.2013-7772] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2013] [Accepted: 06/01/2014] [Indexed: 11/19/2022]
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47
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A micro- and nano-structured drug carrier based on biocompatible, hybrid polymeric nanoparticles for potential application in dry powder inhalation therapy. POLYMER 2014. [DOI: 10.1016/j.polymer.2014.06.046] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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48
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49
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Towards spray drying of high solids dairy liquid: Effects of feed solid content on particle structure and functionality. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.05.013] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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50
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Wang W, Jiang Y, Zhou W. Characteristics of soy sauce powders spray-dried using dairy whey proteins and maltodextrins as drying aids. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.06.047] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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