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Li H, Peng F, Lin JX, Xiong T, Huang T. Preparation of probiotic microcapsules using gelatin-xylooligosaccharides conjugates by spray drying: Physicochemical properties, survival, digestion resistance and colonization. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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2
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Effect of Maltodextrin, Arabic Gum, and Beetroot Juice Concentration on the Powder Properties of Spray-Dried Beetroot-Skim Milk Mixtures. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2022. [DOI: 10.2478/aucft-2022-0017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Abstract
Milk products are widely consumed as a beverage and used as the main ingredient in many food applications. Beetroot is suitable as an ingredient for the natural red color in food products. Color stability of natural colorants is mainly affected by mixtures of materials and temperatures. The effect of beetroot juice concentration and types of carrier agents on the physical properties of the red-colored skim-milk powder and rehydrated powder at different temperatures were studied. Beet juice concentration significantly affects the redness (a*) and lightness (L*) of skim milk in both powders and reconstituted forms. Powder with mixtures of maltodextrin and Arabic gum showed better retention of redness, high solubility, low moisture content, water activity, and less hygroscopic. The finding from this study may benefit food product development, beverage, and confectionery in the food industry.
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George S, Thomas A, Kumar MVP, Kamdod AS, Rajput A, T JJ, Abdullah S. Impact of processing parameters on the quality attributes of spray-dried powders: a review. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04170-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Ming JLK, Anuar MS, How MS, Noor SBM, Abdullah Z, Taip FS. Development of an Artificial Neural Network Utilizing Particle Swarm Optimization for Modeling the Spray Drying of Coconut Milk. Foods 2021; 10:2708. [PMID: 34828988 PMCID: PMC8623481 DOI: 10.3390/foods10112708] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 10/31/2021] [Accepted: 11/01/2021] [Indexed: 11/16/2022] Open
Abstract
Spray drying techniques are one of the methods to preserve and extend the shelf-life of coconut milk. The objective of this research was to create a particle swarm optimization-enhanced artificial neural network (PSO-ANN) that could predict the coconut milk spray drying process. The parameters for PSO tuning were selected as the number of particles and acceleration constant, respectively, for both global and personal best using a 2k factorial design. The optimal PSO settings were recorded as global best, C1 = 4.0; personal best, C2 = 0; and number of particles = 100. When comparing different types of spray drying models, PSO-ANN had an MSE value of 0.077, GA-ANN had an MSE of 0.033, while ANN had an MSE of 0.082. Sensitivity analysis was conducted on all three models to evaluate the significance level of each parameter on the model, and it was discovered that inlet temperature had the most significant influence on the model performance. In conclusion, the PSO-ANN was found to be more effective than ANN but less effective than GA-ANN in predicting the quality of coconut milk powder.
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Affiliation(s)
- Jesse Lee Kar Ming
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia; (J.L.K.M.); (M.S.A.); (M.S.H.)
| | - Mohd Shamsul Anuar
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia; (J.L.K.M.); (M.S.A.); (M.S.H.)
| | - Muhammad Syahmeer How
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia; (J.L.K.M.); (M.S.A.); (M.S.H.)
| | - Samsul Bahari Mohd Noor
- Department of Electrical and Electronic Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia;
| | - Zalizawati Abdullah
- School of Chemical Engineering, College of Engineering, Universiti Teknologi MARA, Shah Alam 40450, Malaysia;
| | - Farah Saleena Taip
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Malaysia; (J.L.K.M.); (M.S.A.); (M.S.H.)
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Böger B, Acre L, Viegas M, Kurozawa L, Benassi M. Roasted coffee oil microencapsulation by spray drying and complex coacervation techniques: Characteristics of the particles and sensory effect. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102739] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Hudson da Silva Souza I, Nogueira JP, Rajan M, Santos Leite Neta MT, Narain N. Babassu Oil (
Orbynia phalerata
), an Artisanal Product: Process Optimization of Seed Roasting on Yield, Phenolic Compounds, and Antioxidant Capacity. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000163] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Iago Hudson da Silva Souza
- Laboratory of Flavor and Chromatographic Analysis PROCTA Federal University of Sergipe São Cristóvão SE 49100‐000 Brazil
| | - Juliete Pedreira Nogueira
- Laboratory of Flavor and Chromatographic Analysis PROCTA Federal University of Sergipe São Cristóvão SE 49100‐000 Brazil
| | - Murugan Rajan
- Laboratory of Flavor and Chromatographic Analysis PROCTA Federal University of Sergipe São Cristóvão SE 49100‐000 Brazil
| | | | - Narendra Narain
- Laboratory of Flavor and Chromatographic Analysis PROCTA Federal University of Sergipe São Cristóvão SE 49100‐000 Brazil
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Burgut A. Growth inhibition of foodborne pathogens by co‐microencapsulation of lactobacilli cell free and propolis extracts. J Food Saf 2020. [DOI: 10.1111/jfs.12863] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Aykut Burgut
- Department of Animal Science, Faculty of Agriculture University of Cukurova Adana Turkey
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Lipan L, Rusu B, Sendra E, Hernández F, Vázquez-Araújo L, Vodnar DC, Carbonell-Barrachina ÁA. Spray drying and storage of probiotic-enriched almond milk: probiotic survival and physicochemical properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3697-3708. [PMID: 32248520 DOI: 10.1002/jsfa.10409] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2019] [Revised: 02/11/2020] [Accepted: 04/05/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The combination of the nutritional profile of almond milk with the benefits of probiotic bacteria is an interesting development to meet the demand for sustainable and health-promoting food. Almond milk inoculated with probiotic Lactobacillus plantarum (ATCC8014) was spray dried and the almond, its milk, and powders were characterized physicochemically. Samples were characterized in terms of bacterial survival before and after atomization. Bacterial viability and total fatty acid changes were studied during 8 months' storage at 4 and 22 °C. RESULTS Results showed adequate physicochemical properties and an optimal bacterial survival rate, maintaining almost the same values before and after the spray-drying operation. A decrease was observed in the cell viability for samples stored at 4 °C. However, the cell count was maintained above the minimum level suggested (107 living cells) to allow potential probiotic functionality for 8 months. On the other hand, the count cell of powders stored at 22 °C was below the minimum level required after 6 months. The fatty acids profile was not significantly (P > 0.05) affected by storage time and temperature. CONCLUSION A new almond-based-product with probiotics was developed to meet consumer demands. Almond nutrients were recovered from almond milk powder and were found to be a good source of K and high in Mg and in monounsaturated fat. The viability of bacteria was assured during 8 months of storage at 4 °C and up to 6 months for samples stored at 22 °C. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Leontina Lipan
- Department of Agro-Food Technology, Research Group "Food Quality and Safety", Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Alicante, Spain
| | - Bogdan Rusu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Esther Sendra
- Department of Agro-Food Technology, Research Group "Food Quality and Safety", Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Alicante, Spain
| | - Francisca Hernández
- Department of Plant Science and Microbiology, Research Group "Plant Production and Technology", Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Alicante, Spain
| | - Laura Vázquez-Araújo
- BCCInnovation, Technological Center in Gastronomy, Donostia-San Sebastián, Spain
- Basque Culinary Center, Mondragon Unibersitatea, Donostia-San Sebastián, Spain
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Ángel A Carbonell-Barrachina
- Department of Agro-Food Technology, Research Group "Food Quality and Safety", Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Alicante, Spain
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Silva Faria WC, da Conceição EC, Moura WDM, Barros WMD, Converti A, Bragagnolo N. Design and evaluation of microencapsulated systems containing extract of whole green coffee fruit rich in phenolic acids. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105437] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Santos FHD, Silveira BMPE, Souza LLD, Duarte AKC, Ribeiro MC, Pereira KC, Costa JMGD. Influence of wall materials on the microencapsulation of pequi oil by spray drying. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.13219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The aim of this study was to assess the influence of the wall materials on the microencapsulation of pequi oil. An emulsion containing pequi oil in the oil phase was microencapsulated by spray drying process at 120 °C using gum Arabic, maltodextrin, or a 25:75 (w/w) mixture of gum Arabic and maltodextrin as wall material. The emulsions were characterized for droplet size, Polydispersity Index (PDI), and zeta potential. Pequi oil microparticles were analyzed for moisture content, water activity, wettability, encapsulation efficiency, antioxidant capacity, and color. Ultrastructural examination was performed by Scanning Electron Microscopy (SEM). The Droplet Size Distribution (DSD) of the emulsions exhibited a relatively wide size distribution (2.67 to 8.96 μm) and high PDI (> 0.3). Smooth microparticles with high encapsulation efficiency (79.17% to 84.20%), and good antioxidant capacity (28.20 to 28.71 μmol Trolox equivalents/g dry extract) were obtained. Microparticles prepared using gum Arabic as wall material had higher antioxidant capacity than that prepared with maltodextrin. All microparticles had satisfactory encapsulation efficiency, water activity, moisture content, and wettability. These results indicate that pequi oil microparticles have characteristics that can contribute to good stability during storage and handling of encapsulated oil. Therefore, pequi oil can be successfully encapsulated by spray drying using gum Arabic, maltodextrin, or 25:75 (w/w) mixture of gum Arabic and maltodextrin as wall materials, but the physicochemical properties of microparticles vary with wall material composition.
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BÖGER BR, GEORGETTI SR, KUROZAWA LE. Microencapsulation of grape seed oil by spray drying. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.04417] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Koç GÇ, Dirim SN. Spray dried spinach juice: powder properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9781-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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LI Y, TANG B, CHEN J, LAI P. Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stability. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.09817] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Yibin LI
- Fujian Academy of Agricultural Sciences, China; Fujian Agriculture and Forestry University, China
| | - Baosha TANG
- Fujian Academy of Agricultural Sciences, China
| | | | - Pufu LAI
- Fujian Academy of Agricultural Sciences, China
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Rodríguez-Restrepo YA, Giraldo GI, Rodríguez-Barona S. Solubility as a fundamental variable in the characterization of wall material by spray drying of food components: Application to microencapsulation ofBifidobacterium animalissubsp. lactis. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12557] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Yeimy A. Rodríguez-Restrepo
- Departamento de Ingeniería Química; Universidad Nacional de Colombia Sede Manizales, Campus la Nubia Km 4 Vía al Magdalena; AA 127 Manizales Colombia
| | - Gloria I. Giraldo
- Departamento de Física y Química; Universidad Nacional de Colombia Sede Manizales, Campus la Nubia Km 4 Vía al Magdalena; AA 127 Manizales Colombia
| | - Sneyder Rodríguez-Barona
- Departamento de Ingeniería Química; Universidad Nacional de Colombia Sede Manizales, Campus la Nubia Km 4 Vía al Magdalena; AA 127 Manizales Colombia
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Samakradhamrongthai R, Thakeow P, Kopermsub P, Utama-ang N. Microencapsulation of white champaca (Michelia albaD.C.) extract using octenyl succinic anhydride (OSA) starch for controlled release aroma. J Microencapsul 2016; 33:773-784. [DOI: 10.1080/02652048.2016.1264493] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | - Prodpran Thakeow
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Phikunthong Kopermsub
- Thailand Science Park, National Science and Technology Development Agency, Pathumthani, Thailand
| | - Niramon Utama-ang
- Lanna Rice Research Center, Chiang Mai University, Chiang Mai, Thailand
- Rice Product Research Unit, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
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