Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties

Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review

The contribution of dehydration to the growing market of food powders from slurry/liquid matrices is inevitable. To overcome the challenges posed by conventional drying technologies, several innovative approaches have emerged. However, industrial implementation is limited due to insufficient information on the best-suited drying technologies for targeted products. Therefore, this review aimed to compare various conventional and emerging dehydration technologies (such as active freeze, supercritical, agitated thin-film, and vortex chamber drying) based on their fundamental principles, potential applications, and limitations. Additionally, this article reviewed the effects of drying technologies on porosity, which greatly influence the solubility, rehydration, and stability of powder. The comparison between different drying technologies enables informed decision-making in selecting the appropriate one. It was found that active freeze drying is effective in producing free-flowing powders, unlike conventional freeze drying. Vortex chamber drying could be considered a viable alternative to spray drying, requiring a compact chamber than the large tower needed for spray drying. Freeze-dried, spray freeze-dried, and foam mat-dried powders exhibit higher porosity than spray-dried ones, whereas supercritical drying produces nano-porous interconnected powders. Notably, several factors like glass transition temperature, drying technologies, particle aggregation, agglomeration, and sintering impact powder porosity. However, some binders, such as maltodextrin, sucrose, and lactose, could be applied in controlled agglomeration to enhance powder porosity. Further investigation on the effect of emerging technologies on powder properties and their commercial feasibility is required to discover their potential in liquid drying. Moreover, utilizing clean-label drying ingredients like dietary fibers, derived from agricultural waste, presents promising opportunities.

Enzymatic hydrolysis improves the encapsulation properties of rice bran protein by increasing retention of anthocyanins in microparticles of grape juice

There is a growing demand for the food industry to find appealing matrices that display a clean and sustainable label capable of replacing animal proteins in the encapsulation market for natural pigments. Therefore, this study evaluated the impact of enzymatic hydrolysis by Flavourzyme protease on the encapsulation properties of rice bran proteins, aiming to protect anthocyanins in grape juice microparticles. To achieve this, rice bran protein hydrolysates (RPH) with low (5%, LRPH), medium (10%, MRPH), and high (15%, HRPH) degrees of hydrolysis (DH) were used combined with maltodextrin as carrier agents for the microencapsulation of grape juice by spray drying. The feed solutions contained 1 g of carrier agents (CA)/g of soluble solids from the juice (SS) and protein: a 15% CA ratio. Non-hydrolyzed rice protein was used as a carrier agent to obtain a control sample to evaluate the effect of enzymatic hydrolysis on the microencapsulation of grape juice. Protein modification increased the surface activity of the protein and its ability to migrate to the surface of the microparticles, forming a protective film, as observed by X-ray photoelectron spectroscopy. Using HRPH as a carrier agent combined with maltodextrin improved the internal and total anthocyanin retention, antioxidant capacity measured by DPPH and ABTS+ assays, and powder recovery compared to the control sample, and increased DH reduced particle size and powder stickiness. These particles were more homogeneous, rough, and without cracks. The microencapsulation efficiency was above 70%. All powders exhibited low values of hygroscopicity and degree of caking. Therefore, enzymatic hydrolysis proves to be a promising alternative for improving rice bran protein's encapsulating properties since using RPH as an encapsulating agent conferred greater protection of anthocyanins in microparticles. Moreover, the HRPH sample exhibited the most favorable outcomes overall, indicating its potential for prospective utilization in the market, supported by its elevated Tg.

Storage of spinach juice agglomerates: Physical, flow, structural, and thermal properties

The objective of this study was to investigate how the various storage temperatures affected the physical properties, flow characteristics, microstructure, and glass transition temperature of spinach juice agglomerates. For this purpose, spray-dried spinach juice powders were processed to agglomerates by using a modified fluidized bed dryer (1.6 m/s airflow rate, 60°C drying air temperature, 20 min processing time, and with different binder solutions containing agents as maltodextrin, gum Arabic, and whey powder isolate). The analyses were carried out every month throughout 6 months while the spinach juice agglomerates were stored at temperatures of 4, 20, and 35°C. The results revealed that over the storage time, the moisture content and water activity values of the agglomerates were generally under 11% and 0.6, respectively. The color values generally showed a decreasing trend depending on the storage time. The solubility times of the samples stored at 4°C were longer than those of stored at other storage temperatures. The SJA-GA had the lowest HR and CI values and thus the best flowability properties during all storage times. There was no detectable change in the structures of SJA stored at 20°C according to the storage time. Throughout the storage time, it was discovered that the glass transition temperature of all spinach juice agglomerates was remarkably similar. Overall, the investigation revealed that storage at 35°C for 6 months might be suitable because it delivered the intended outcomes such as greater flowability and cohesiveness, and shorter wettability and solubility times.

Rice bran protein increases the retention of anthocyanins by acting as an encapsulating agent in the spray drying of grape juice

Rice bran protein concentrate (RPC), an industrial by-product, may emerge as a green alternative for substituting animal proteins in microencapsulating compounds of interest. This study applied RPC, combined with maltodextrin (MD) as carrier agents, in the spray drying of grape juice, a product rich in these bioactive compounds, seeking to protect anthocyanins from degradation. The effects of carrier agent concentration [C: 0.75, 1.00, and 1.25 g of carrier agents (CA)/g of soluble solids of the juice (SS)] and RPC:CA ratio (P: 0%, as a control sample, 5%, 10%, 15%, and 20%) on anthocyanin retention and powder properties were evaluated. At 1.00 g CA/g SS, the internal and total retentions of anthocyanins improved by 2.4 and 3.2 times, respectively, when the RPC:CA ratio increased from 0% to 20%. The protein also exhibited excellent surface activity on the grape juice and positively influenced the physicochemical properties of the microparticles. There was a reduction in stickiness, degree of caking, and hygroscopicity, in addition to an increased antioxidant capacity when protein was used in combination with MD, especially at 1.00 and 1.25 g CA/g SS. Therefore, this study demonstrated that RPC could enhance the protection of anthocyanins during the spray drying of grape juice.

Evaluation of Effects of Spray Drying Conditions on Physicochemical Properties of Pomegranate Juice Powder Enriched with Pomegranate Peel Phenolic Compounds: Modeling and Optimization by RSM

In this study, the effects of pomegranate peel extract concentration (2.5-10%), drying temperature (160-190 °C), and feed flow rate (0.6-1 mL/s) on the properties of pomegranate juice powder enriched with pomegranate peel phenolic compounds and produced by spray drying were investigated. The moisture content, water activity (a_w), solubility, water absorption capacity (WAC), hygroscopicity, dissolution time, total phenolic content (TPC), Carr index (CI), Hausner ratio (HR), and brightness (L*) of the samples were evaluated, and the optimal powder production conditions were obtained using response surface methodology (RSM). The results showed that the optimal conditions were found to be the phenolic extract concentration of 10%, the drying temperature of 189.9 °C, and the feed flow rate of 0.63 mL/s, considering the minimization of the moisture content, a_w, hygroscopicity, dissolution time, CI, HR, and L*, as well as the maximization of solubility, WAC, and TPC. The effect of the phenolic extract concentration was very significant (p < 0.01) on the WAC, hygroscopicity, dissolution time, TPC, CI, HR, and L* of the powder. Moreover, the effect of the drying temperature was very significant (p < 0.01) on the a_w, hygroscopicity, dissolution time, CI, and HR of the powder and significant (p < 0.05) on its moisture content. The effect of the feed flow rate was very significant (p < 0.01) on the solubility, hygroscopicity, and dissolution time of the powder and significant (p < 0.05) on its moisture content. Therefore, we found that the spray drying conditions, such as high temperature, did not negatively affect the content of phenolic compounds in pomegranate powder, and the physical properties of the resulting powder were acceptable. Thus, pomegranate powder enriched with phenolic compounds can be used as a food additive or as a dietary supplement for medicinal use.

The Role of Maltodextrin Concentration in Maintaining Storage Stability of Dried Fruit Foams Texturized Using Plant Protein-Polysaccharide Blends

Hydrocolloids are widely used in food processing because of their texture-forming abilities, which help to preserve the quality of sensitive compounds, e.g., in dried fruit foams, which have recently emerged in healthier alternative snacks. Our aim was to investigate the protective role of maltodextrin in improving the storage stability of fruit foams. This study evaluated the effect of maltodextrin concentrations on the stability of the following quality parameters: anthocyanins, ascorbic acid, color, texture, and sensory perception of dried foamed raspberry pulp during storage. This study compared three concentrations (5%, 15%, and 30% w/w) of maltodextrin in mixtures, evaluating their effect on the stability of these parameters over a 12-week storage period. The foam samples were stored at 37 °C to accelerate chemical reactions under vacuum packaging conditions which excluded oxygen. The addition of 30% maltodextrin to the raspberry pulp blend resulted in the highest retentions in all compounds tested, i.e., 74% for ascorbic acid and 87% for anthocyanins. Color and texture were similarly preserved. Adding 30% maltodextrin to the mixture did not negatively influence the acceptability of sensory perception. Maltodextrin thus represents an effective protective agent for preserving nutritional and sensory qualities for a longer storage period. Hence, using MD together with potato protein was optimal for enhancing the storage stability of fruit foam, which is important for the food industry.

The moisture adsorption, caking, and flowability of silkworm pupae peptide powders: The impacts of anticaking agents

This study aimed to explore the impacts of different anticaking agents on the moisture adsorption, caking, and flowability of silkworm pupae peptide powders (SPPP). The characteristics of water distributions in SPPP with anticaking agents were investigated by LF NMR. The morphological observation of powders was analyzed by scanning electron microscope. Moisture sorption curves and moisture sorption isotherm curves indicated that calcium stearate, silicon dioxide and calcium silicate of 20 % reduced hygroscopicity and increased critical relative humidity. The angle of repose analysis revealed that anticaking agents could also increase flowability (45°-49°). LF NMR analysis indicated that anticaking agents reduced the moisture adsorption ability of SPPP. Scanning electron microscope observations demonstrated different shapes and surface morphology of SPPP using different anticaking agents. Notably, silicon dioxide served as the most effective anticaking agent by forming a physical barrier. Overall, anticaking agents can effectively delay moisture adsorption and deliquescence of SPPP by different anticaking fashions.

Production of encapsulated (25R)-Spirost-5-en-3β-ol powder with composite coating material and its characterization

The potential of the (25R)-Spirost-5-en-3β-ol (diosgenin) is underutilized due to its astringent mouthfeel and aftertaste. To make the consumption more, this research rivets over the use of suitable techniques for encapsulating the diosgenin to use its health benefits for preventing the health disorders. The (25R)-Spirost-5-en-3β-ol(diosgenin) is gaining popularity in the food market by proving its potential health benefits. This study rivets over the encapsulation of diosgenin due to its high bitter taste which restricts its incorporation in functional foods. Maltodextrin and whey protein concentrates were used as the carrier for encapsulating diosgenin at varying concentrations from 0.1 to 0.5 % and evaluated for powder properties. The optimal conditions were obtained based on the most suited data ranged from the selected properties for the powder. The spray dried 0.3% diosgenin powder produced most suitable properties for powder recovery, encapsulation efficiency, moisture content, water activity, hygroscopicity, and particle size as 51.69-72.18%, 54.51-83.46%, 1.86-3.73%, 0.38-0.51, 10.55-14.08% and 40.38-88.02 μm respectively. The significance of this study relies on the more and better utilization of the fenugreek diosgenin in edible form by masking the bitterness. After encapsulation the spray dried diosgenin is more accessible in powder format with edible maltodextrin and whey protein concentrate. The spray dried diosgenin powder could be a potential agent that fulfils nutritional demands along with protection from some chronic health perturb.

Study of functional, biochemical, and sensory qualities of jackfruit pulp powder produced through optimized foam-mat drying parameters

Jackfruit (Artocarpus heterophyllus) production is abundant during the summer season in Southeast Asia and is also produced throughout the year in some parts of South India. Attributed to the absence of viable process technology, the pulp is predominantly consumed fresh and has not been used effectively for other applications such as in ice cream, beverages, custard preparations, or as a flavor enhancer. The conversion of the high sugar-containing pulp to powder is difficult. Hence, the foam-mat drying of jackfruit pulp was carried out using different foaming agents and stabilizers. The effect of maltodextrin (MD; 3%, 4%, and 5% w/w), glycerol-monostearate (GMS; 2%, 3%, and 4% w/w), or soy protein (SP; 0.5%, 1%, and 1.5% w/w), and 0.5% methylcellulose added to the pulp at a concentration of 8 °Brix on foam expansion (FE; %), foam retention (FR; %), total carotenoids (TC; mg/100 g pulp), and overall acceptability (OA) were investigated, and their levels were optimized using central composite design of response surface methodology. The foam mats were dried at a drying air temperature of 70°C along with a foam thickness of 4 mm. The samples were evaluated based on drying time, foaming, functional, biochemical, and sensory qualities. The optimum levels of MD and GMS were 3.96% (4.0%) and 3.01% (3.0%), respectively, which led to the foam-mat-dried jackfruit powder with properties within the desirable range. At these optimum conditions, the predicted FE, FR, TC, and OA were 69.84%, 89.42%, 0.152 mg/100 g pulp, and 7.73, respectively. The optimum levels of MD and SP were 3.95% (4.0%) and 1.02% (1.0%), respectively, and the corresponding properties (considered as responses) of this foam-mat-dried jackfruit powder such as FE, FR, TC, and OA were 74.45%, 84.80%, 0.14 mg/100 g pulp, and 7.6, respectively. PRACTICAL APPLICATION: This study is one of the few studies that is focused on the development of a technique for the long-term preservation of jackfruit powder for further applications that will also reduce the wastage of jackfruit attributed to its fast perishability. This technology can be replicated in other parts of the world. This article has demonstrated foam-mat drying as a useful technique to achieve high-quality jackfruit pulp powders with desirable drying, foaming, functional, biochemical, and sensory qualities using different foaming agents and stabilizers.

Influence of Dehydration Temperature on Obtaining Chia and Okra Powder Mucilage

Gum and mucilage from seeds and fruits are objects of study because they have characteristics of high viscosity at low concentrations and gelling properties, which are useful characteristics for modifying the texture and stabilizing products in the food industry. Chia and okra have high concentrations of polysaccharide gums in their composition, which makes them an interesting target for use in the composition of foods that require the use of texture enhancers and stabilizers. The present study investigated the influence of dehydration temperature on the characteristics of chia and okra powder mucilage obtained at different temperatures. The mucilages were extracted using an aqueous process and dehydrated in an air circulation oven at 50, 60, and 70 °C until hydroscopic equilibrium. Then, the powdered chia mucilage (CM) and okra mucilage (OM) were analyzed for chemical and physicochemical characteristics, bioactive compounds, antioxidant activity, and physical properties. It was found that powdered mucilage had low water content and water activity, with CM standing out in terms of ash, pectin, and starch content and OM, along with higher averages of proteins, sugars, total phenolic compounds, anthocyanins, flavonoids, and antioxidant activity. As for the physical parameters, CM stood out in relation to greater solubility and lower hygroscopicity, whereas OM presented higher wettability rates. Both powdered mucilages were classified as having good fluidity and cohesiveness from low to intermediate. In relation to the dehydration temperature, the best mucilage properties were verified at 70 °C. The study revealed that mucilages have good functional properties offering great potential as raw material for industry.

Development of Powdered Mixed Green Tea and Okra Beverage Product by Spray Drying

Thai herbal juices tend to lose nutrients during heat processing. Spray-drying has been one of the most well-known methods of powder production, which involves the transformation of liquid material into dried particles. The study performed the suitable conditions of spray drying for green tea and okra powder qualities. Maltodextrin as a carrier at concentrations of 10, 20, and 30 percent were added to mixed green tea and okra powder. Three inlet and fixed outlet temperatures of 150, 160, 170 and 75C, respectively, were also analysed. Physicochemical properties such as colour, moisture, water activity, pH, yield percentage total phenolic and antioxidant inhibition percentage (DPPH, FRAP and ABTS assay) were assessed, while sensory tests were also performed. The inlet temperature of 150C, maltodextrin 10% showed the highest values of the three assays in terms of antioxidant inhibition percentage (DPPH, ABTS (VEAC), (TEAC) and FRAP assays) and total phenolic compound were 0.235%, 0.974 mM/g, 0.696 mM/g, 0.962 mM Fe+2 /g and 0.235 ppm, respectively. A sensory test of each product’s overall acceptability was performed by 30 untrained panelists using the ranking test. The results revealed that the inlet temperature of 150C, maltodextrin 30% was the most accepted (the highest yield percentage), while the inlet temperature of 170C, maltodextrin 30% was the least accepted. The information obtained describes the most exceptional advantages of the spray-drying method for the production of food particles. Further, the potential of this technique and more advanced equipment to develop processes and industrial-scale processes is essential to the bench-to-bedside translation of innovative instant powdered herbal Thai beverage products.

Impact of Electric Arcs and Pulsed Electric Fields on the Functional Properties of Beta-Lactoglobulin

Beta-lactoglobulin (β-lg) is a major whey protein with various techno-functional properties that can be improved by several treatments. Therefore, the objective of this study was to explore the impact of green high-voltage electrical treatments (HVETs)—namely, pulsed electric fields and electric arcs—on the functional properties of β-lg. Both emulsifying and foaming stability and capacity, as well as the hygroscopicity of non-treated and pretreated β-lg, were explored. The results demonstrated that the emulsifying capacity and stability of pretreated samples increased by 43% and 22% when compared to native β-lg, respectively. Likewise, the pretreated β-lg displayed better foaming stability compared to native β-lg. In addition, the HVETs significantly decreased the hygroscopicity of β-lg (by 48% on average), making it a good ingredient with reduced hygroscopicity for the food industry.

Characterization of lemon peel powder and its application as a source of pectin degrading enzyme in clarification of cloudy apple juice

The presence of pectin in the apple peel creates undesirable turbidity and sediment in the final juice and hence clarification is a necessary step for producing consumer-friendly apple juice. This study aimed at evaluating the potential of lemon peel powder as a source of reusable pectinase enzyme in the clarification of apple juice. In this study, optimization of the amount of lemon peel powder addition and incubation time was carried out to produce an apple juice of acceptable clarity. Lemon peel powder as an enzyme source having an activity of 2804.4 U/g could be successfully used up to 5 cycles of pectin hydrolysis. Pectinase enzyme in the lemon peel powder had greater stability at 4 °C with an 11.11% decrease in enzyme activity on 60th day of storage. Treatment with 0.5% w/v lemon peel powder at an incubation time of 90 min was found to be optimum as it produced a clarified apple juice with good sensory acceptability. Lemon peel powder as a naturally immobilized pectinase source was found to be effective in producing clear apple juice.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-021-05270-7.

Comparative Study on Microencapsulation of Lavender (Lavandula angustifolia Mill.) and Peppermint (Mentha piperita L.) Essential Oils via Spray-Drying Technique

Essential oils have been studied for various applications, including for therapeutic purposes. There is extensive literature regarding their properties; however, their low stability limits their application. Generally, the microencapsulation of essential oils allows enhanced stability and enables the potential incorporation in solid dosage forms. Lavender and peppermint oils were encapsulated in microparticles using a spray-drying technique under optimized conditions: 170 °C temperature, 35 m³/h aspiration volume flow, and 7.5 mL/min feed flow. Arabic gum and maltodextrin were used as coating polymers individually in varying concentrations from 5 to 20% (w/v) and in combination. The microparticles were studied for morphology, particle size, oil content, and flowability. The formulated powder particles showed a high yield of 71 to 84%, mean diameter 2.41 to 5.99 µm, and total oil content of up to 10.80%. The results showed that both the wall material type and concentration, as well as the type of essential oil, significantly affected the encapsulation process and the final particle characteristics. Our study has demonstrated that the encapsulation of lavender and peppermint oils in Arabic gum/maltodextrin microparticles by spray-drying represents a feasible approach for the conversion of liquids into solids regarding their further use in powder technology.

Encapsulation of ginger oleoresin in co-crystallized sucrose: development, characterization and storage stability

Ginger oleoresin was emulsified with gum acacia and encapsulated in a sucrose matrix by co-crystallization. The increased void space and surface area of sucrose provided a porous base for the incorporation of oleoresin. This co-crystallization led to modification from crystalline to irregular agglomerates, as evident from X-ray diffraction and differential scanning calorimetry. Hygroscopicity, water sorption isotherms and water activity demonstrated changes due to the change in crystallinity of sucrose. The active components such as [6]-, [8]- and [10]-gingerols and [6]-shogaol were quantified by HPLC. The encapsulation efficiency of [6]-gingerol was 45.59%. The storage kinetics at different relative humidity levels and temperatures indicated [6]-gingerol to be the most stable among the gingerols studied. A temperature of 25 °C and relative humidity of 33% proved to be the best storage conditions for the ginger flavoured sugar cubes. Thus, co-crystallization for the encapsulation of ginger oleoresin serves a dual purpose, i.e., protection and a mode of delivering a spicy flavour.

Physicochemical, reconstitution, and morphological properties of red pepper juice (Capsicum annuum L.) powder

ABSTRACT

The aim of this study is to investigate the influence of the encapsulating agents (maltodextrin (MD), whey protein isolate (WP), and gum arabic (GA)) and their blends (MD + WP, MD + GA, WP + GA, and MD + WP + GA) on the powder yield, drying ratio, productivity, drying rate, physicochemical, bulk, reconstitution, and morphological properties of the red pepper juice powders (RPJP) and to calculate the energy efficiency of the spray dryer. A pilot-scale spray dryer (180/80 °C inlet/outlet air temperature, 392 kPa atomization pressure, 1.54 m³/min air flow rate, and a 12.0 ± 0.2°Bx feeding concentration) was used for the drying experiments. The acceptable powder yield (52.48-94.25%) and specific energy consumption values (7.39-9.72 MJ/kg H₂O) were obtained. The RPJP presented moisture content and water activity values lower than 10% and 0.367. The red pepper juice powders were found to be highly dispersible (88.34-95.18%), soluble (solubility time and index are 9.75-77.25 s and around 99%), and easly wetted (9.75-122.00 s). The average particle sizes of the RPJPs were 14.92 μm, 19.68 μm, 19.36 μm, 17.58 μm, 19.96 μm, 19.41 μm, and 18.72 μm for RPJP + MD, RPJP + WP, RPJP + GA, RPJP + MD + WP, RPJP + MD + GA, RPJP + WP + GA, and RPJP + MD + WP + GA respectively. Despite the low powder yield and high water activity value, RPJP + MD exhibited superior (bulk density, flowability, cohesiveness, wettability and solubility times) or statistically similar (productivity, moisture content, browning index, porosity, dispersibility, and hygroscopicity) properties compared to other powders.

GRAPHIC ABSTRACT

Foam Structure Preservation during Microwave-Assisted Vacuum Drying: Significance of Interfacial and Dielectric Properties of the Bulk Phase of Foams from Polysorbate 80-Maltodextrin Dispersions

This study aimed at examining the cause of differences in the structure preservation of polysorbate 80–maltodextrin foams during microwave-assisted vacuum drying (MWVD) versus conventional vacuum drying (CVD). Aqueous dispersions of 3% polysorbate 80 and 0–40% maltodextrin were characterized for their dielectric and interfacial properties, and results were related to their drying performance in a foamed state. Surface tension and surface dilatational properties as well as dielectric properties clearly responded to the variation in the maltodextrin content. Likewise, the foam structure preservation during CVD was linked to the maltodextrin concentration. Regarding MWVD, however, foams collapsed at all conditions tested. Nevertheless, if the structure during MWVD remained stable, the drying time was significantly reduced. Eventually, this finding could be linked to the dielectric properties of polysorbate 80 rather than its adsorption kinetics and surface film viscoelasticity as its resonant frequency fell within the working frequency of the microwave drying plant.

Nutritional characterization and food value addition properties of dehydrated spinach powder

This study aimed at investigating the physicochemical and bread-making features of dehydrated spinach. Physicochemical composition of spinach powder was compared with wheat flour and the effect of spinach powder supplementation on the nutritional composition, dough rheology, and quality attributes of chapatti were assessed. The results suggested spinach powder to be holding 8.2% crude fiber, 19.2% protein, 1,304 mg/100g calcium, and 40.4 mg/100g iron. Spinach powder indicated significantly increased values for hygroscopicity, swelling power, and water solubility index values, that is, 6.4%, 7.1 g/g, and 4.2%, respectively, when compared with wheat flour. Supplementation of spinach powder in wheat flour at 20% substitution level significantly reduced dough development properties including water absorption, dough stability, and peak dough development time. Color measurements of baked chapatti indicated a significant reduction in L*, a*, and chroma values with increasing the level of spinach powder supplementation; however, sensory profiling confirmed that supplementation of spinach powder at 7.5% had an optimum effect on the overall acceptability of the baked product. The results further suggested that replacing wheat flour with spinach powder (5%-7.5%, w/w) in baked products could be a viable dietary approach to enhance the optimum supply of micronutrients and to combat micronutrient deficiencies among various population segments.

Development and Characterization of a Nutritionally Rich Spray-Dried Honey Powder

In the present study, the spray-dried honey powder enriched with aonla (Emblica officinalis Gaertn) and basil (Ocimum sanctum) extract was developed using drying aids-gum arabic (GA), maltodextrin (MD), and whey protein concentrate (WPC), and then characterized based on particle size distribution, colour, glass transition temperature (Tg), X-ray diffraction, and antioxidant and rheological properties. Results showed the highest Tg (86.13 °C) for WPC based honey powder, which, in turn, resulted in least stickiness as compared to GA and MD based honey powders with Tg 74.53 °C and 68.26 °C, respectively. The dried honey powder with all three carrier agents exhibited a metastable amorphous state as proved by the broader peaks of X-ray diffractograms due to the short drying time, whereas, a peak at 1637 cm^-1, attributed to the carbonyl (C=O) stretching, established the ascorbic acid in the studied powder on account of aonla extract. The mean particle diameter significantly (p < 0.05) increased, following the order WPC (60.45 μm) > GA (41.24 μm) > MD (20.06 μm) as carrier agents, which were related to the higher feed viscosity. The colour parameter L* (30.74-45.78) and b* (5.82-11.64) values of the nutritionally rich honey powder were higher due to presence of polyphenols in aonla and basil extracts, which resulted in the formation of dark brown complexes. The antioxidant activity of WPC based fortified honey powder was highest (82.73%), followed by GA (78.15%) and MD (74.85%) based honey powders. A significant (p < 0.05) increase was found in powder recovery, solubility, and dispersibility using the drying aids in the following order: WPC < GA < MD. Furthermore, the storage modulus (G') was higher than loss modulus (G″) in all honey powders, wherein the WPC containing powder demonstrated maximum value of G', followed by GA and MD. Finally, the three honey powders were microbiologically stable.

Preparation and Characterization of Liposomal β-Caryophyllene (Rephyll) by Nanofiber Weaving Technology and Its Effects on Delayed Onset Muscle Soreness (DOMS) in Humans: A Randomized, Double-Blinded, Crossover-Designed, and Placebo-Controlled Study

Delayed onset muscle soreness (DOMS) is a complex spreading out, which is related to swelling of muscles, tenderness, rigidity, pain, disruption of muscle fiber, alteration in the kinematics of joint, acute tissue damage, and reduction in power and strength. β-Caryophyllene (BCP), a potent phytocannabinoid, could play an important role in managing DOMS because of its wide diversity of biological activities, particularly its anti-inflammatory activity; however, its poor stability in light, temperature, high volatility, and insolubility can restrict the medical practices. In this study, liposomal β-caryophyllene (Rephyll) was designed and established in powder form constructed by the nanofiber weaving technology to improve the bioavailability of BCP with improved stability. Rephyll was characterized by Fourier transform infrared spectroscopy, transmission electron microscopy, and differential scanning calorimetry studies. Encapsulation efficiency, loading capacity, and in vitro release studies revealed that Rephyll can be an auspicious drug delivery arrangement for BCP. The effects of Rephyll were evaluated by a randomized, double-blinded, crossover-designed, placebo-controlled study. The oral consumption of Rephyll significantly reduced the pain visual assessment score, revealing that Rephyll effectively reduced DOMS with improved recovery without any side effects due to the bioavailable form of the phytocannabinoid BCP in the liposomal powder formulation.

Physicochemical and phytochemical properties of foam mat dried passion fruit (Passiflora edulis Sims) powder and comparison with fruit pulp

The aim of the present study was to develop purple passion fruit powder using the foam mat dried process. The possible effect of whipping time, methylcellulose concentration, and drying temperature on physicochemical and phytochemical properties of foam mat dried passion fruit was evaluated and compared with fruit pulp. The drying process was optimized using central composite design and optimum conditions were whipping time 2.78 min, methylcellulose 2.58%, temperature 44.05 °C. At the optimum condition vitamin C, total phenolic compound and hygroscopicity were 34.67 mg/100 g, 258.12 mg GAE/100 g, and 21.12%, respectively. The artificial neural network was applied to predict experimental outcomes. The phytochemical properties in terms of (±)-α tocopherol, D-α-tocotrienol, β-carotene, and phenolic acid were determined using RP-HPLC. The foam mate dried powder contained a higher amount of β-carotene (13.26 mg/100 g), total phenolic compound (258.12 mg/100 g) and phenolic acids than fruit pulp whereas fruit pulp was contented higher amount of (±)-α tocopherol (171.1 mg/100 g) and D-α-tocotrienol (27.19 mg/100 g). The study manifested foam mate drying as an effective way to develop passion fruit powder.

Acacia Gum as a Natural Anti-Plasticizer for the Production of Date Syrup Powder: Sorption Isotherms, Physicochemical Properties, and Data Modeling

The thermoplastic and hygroscopic behaviors of date syrup (DS) challenge the DS drying process. In this context, DS was mixed with 30%, 40%, 50%, and 60% acacia gum (AG) and subjected to a drum dryer. The chemical composition, bulk density (p_b), caking degree (CD), glass transition temperature (Tg), and color values of DS powders were studied. The sorption isotherms were also obtained and compared to that of those predicted by mathematical models. According to the results, increasing the AG concentration enhanced the moisture content, p_b, brightness, and Tg while it reduced the CD and equilibrium moisture sorption. All DS powders had type III isotherm behavior, i.e., similar to high-sugar foods. Guggenheim-Anderson-de Boer (GAB) and Peleg models were found to be suitable for fitting the experimental data and these models explained the monolayer moisture content decrease with increasing AG concentration. These results of the present study, for the first time, verified that the AG can be used as a natural anti-plasticizer agent for DS powder production.

Drum drying process of jabuticaba pulp using corn starch as an additive

Abstract Jabuticaba is a fruit native to Brazil, appreciated for its flavor and is also very nutritious, but it is a seasonal fruit and highly perishable. Therefore, drying is a good alternative for its conservation. The purpose of this work was to use drum drying to obtain jabuticaba flakes using corn starch as the main carrier agent. The sorption isotherm of the flakes at 25 °C was also studied, as well as the determination of the critical storage condition and the estimation of product shelf life through the permeability of different packages to the water vapor using mathematical models. The drum drying conditions were: temperature of 144 °C; residence time of 18 seconds; addition of 20% (dry basis) of corn starch and 0.5% (d.b.) of glyceryl monostearate. The final product was analyzed with respect to its physicochemical and technological properties. The sorption isotherm of the flakes was determined at 25 °C, using the gravimetric method with saturated solutions (0.11 ≤ aw ≤ 0.84). After the process, the flakes presented good retention of anthocyanins and total phenolic compounds, besides a high antioxidant activity. The water solubility of the product was around 70% and the hygroscopicity was approximately 24%. The equilibrium experimental points of the isotherm were better adjusted by the GAB model, with a monolayer moisture value of 12.74% (w.b) and a critical aw of 0.432.

Impact of drying methods on composition and functional properties of date powder procured from different cultivars

The present study was designed to evaluate the effect of two different drying methods, that is, spray drying and oven drying on physicochemical and nutritional attributes of date flesh powder of dhakki, aseel, and rabi varieties. Date powders were prepared using mixture of maltodextrin and acacia gum (50:50) as drying aid at the rate of 0.4 kg per 1.0 kg of date fruits (dry weight basis). The oven-drying conditions were 60°C for 48 hr, whereas in spray drying, flow rate of 30 ml/min at 150°C was maintained. Date powder was obtained in both treatments from three varieties. Nutritional profile in all six powders was explored specifically with quantification of sugars using HPLC-RI, followed by physicochemical characterization. The total phenolic compounds, color (L*a*b* values), hygroscopicity, bulk density, wettability, solubility index, and glass transition temperatures (using differential scanning calorimetry, DSC), were determined for the date powders. The nutritional profile and total phenolic contents and sugars (sucrose, fructose, and glucose) were significantly different for the varieties, while treatments showed insignificant effect. The physicochemical characteristics of date powder varied significantly with respect to the date varieties. The colored values were affected due to treatments also, and the spray-dried powders showed better color values. The drying methods also showed effects in some parameters such as wettability time. Similarly, bulk density was different in both treatments for rabi and aseel. The glass transition temperatures were significantly varied in varieties due to difference in sugar contents, but within the treatments, they remain unaffected. The highest glass transition temperature of spray-dried rabi was 53.2 ± 1.31°C.

Physical characterization of Arabica ground coffee with different roasting degrees

Roasting is a determinative operation on the final quality of coffee. Roasting process causes physical, chemical and sensory changes on coffee. In this study roasting degree effect on physical properties of Arabica fine ground coffee was examined. The bulk properties, particle property, reconstitution properties, moisture content, water activities and color properties were investigated in different roasting degrees of coffee. The results showed that the physical characteristics of coffee samples were influenced by the degree of roast. To have longer shelf life, lower cost and better physical attributes of Arabica fine ground coffee, the roasting process should be kept at a lower degree. At the same time the requests and expectations of customer should also be considered.