scholarly journals Effect of spray drying and freeze drying on the immunomodulatory activity, bitter taste and hygroscopicity of hydrolysate derived from whey protein concentrate

LWT ◽  
2014 ◽  
Vol 56 (2) ◽  
pp. 296-302 ◽  
Author(s):  
Jing-Jiao Ma ◽  
Xue-Ying Mao ◽  
Qian Wang ◽  
Shu Yang ◽  
Dan Zhang ◽  
...  
Keyword(s):  
Whey Protein ◽  
Spray Drying ◽  
Freeze Drying ◽  
Bitter Taste ◽  
Whey Protein Concentrate ◽  
Immunomodulatory Activity ◽  
Protein Concentrate

Effects of spray drying conditions and the addition of surfactants on the foaming properties of a whey protein concentrate

LWT ◽  
2014 ◽  
Vol 58 (1) ◽  
pp. 109-115 ◽  
Author(s):  
J. Osorio ◽  
J. Monjes ◽  
M. Pinto ◽  
C. Ramírez ◽  
R. Simpson ◽  
...  
Keyword(s):  
Whey Protein ◽  
Spray Drying ◽  
Whey Protein Concentrate ◽  
Foaming Properties ◽  
Protein Concentrate ◽  
Drying Conditions

scholarly journals Technical Parameters Affecting the Spray Drying of Roselle (Hibiscus Sabdariffa) Powder

2020 ◽  
Vol 14 (4) ◽  
pp. 2407-2416
Author(s):  
Nguyen Phuoc Minh
Keyword(s):  
Whey Protein ◽  
Spray Drying ◽  
Air Temperature ◽  
Feed Rate ◽  
Gum Arabic ◽  
Whey Protein Concentrate ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Hibiscus Sabdariffa ◽  
Protein Concentrate

Roselle (Hibiscus sabdariffa) was a member of Malvaceae family. Its calyxes had bright red color due to presence of anthocyanin with an excellent antioxidant property. Raw roselle (Hibiscus sabdariffa L.) calyx was highly perishable due to its high moisture content. In order to diversify products from this plant, this research evaluated the possibility of spray drying for roselle extract into dried powder for long-term consumption. We focused on the effect of sugar alcohols (mannitol, sorbitol, isomalt, xylitol, erythritol) at 8%, carrier agents (maltodextrin, gum arabic, glutinous starch, whey protein concentrate, carboxymethyl cellulose) at 12%, operating parameters of spray dryer (inlet/outlet air temperature, feed rate) on physicochemical quality (bulk density, solubility, total phenolic content, total flavonoid content, anthocyanin content) of rosselle powder. Results showed that the optimal spray drying variables for rosselle powder should be 8% isomalt, 12% whey protein concentrate, inlet/ outlet air temperature 140/85oC/oC, feed rate 12 ml/min. Based on these optimal conditions, the highest physicochemical attributes of the dried roselle calyx powder would be obtained.

Comparison of bioactive compounds and nutrient contents in whey protein concentrate admixture of turmeric extract produced by spray drying and foam mat drying

2021 ◽  
Vol 345 ◽  
pp. 128772
Author(s):  
Jaqueline Vieira Piovezana Gomes ◽  
Lívya Alves de Oliveira ◽  
Stephanie Michelin Santana Pereira ◽  
Aline Rosignoli da Conceição ◽  
Pamella Cristine Anunciação ◽  
...  
Keyword(s):  
Whey Protein ◽  
Spray Drying ◽  
Bioactive Compounds ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Nutrient Contents ◽  
Turmeric Extract

scholarly journals Spray-drying of grape skin-whey protein concentrate mixture

2018 ◽  
Vol 55 (9) ◽  
pp. 3693-3702 ◽  
Author(s):  
Beatriz E. Oliveira ◽  
Paulo C.G. Junior ◽  
Lilian P. Cilli ◽  
Luana R. F. Contini ◽  
Anna C. Venturini ◽  
...  
Keyword(s):  
Whey Protein ◽  
Spray Drying ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Grape Skin ◽  
Concentrate Mixture

scholarly journals Spray-Dried Whey Protein Concentrate-Iron Complex

2019 ◽  
Vol 57 (3) ◽  
pp. 331-340 ◽  
Author(s):  
Indrajeet Singh Banjare ◽  
Kamal Gandhi ◽  
Khushbu Sao ◽  
Rajan Sharma
Keyword(s):  
Whey Protein ◽  
Spray Drying ◽  
Chemical Reactivity ◽  
Oral Iron ◽  
Whey Protein Concentrate ◽  
Inlet Temperature ◽  
High Dose ◽  
Protein Concentrate ◽  
Fe Complex

Poor absorption of iron from food and oral iron formulations results in extensive use of high-dose oral iron, which is not tolerated. Disposal of whey, a byproduct of the cheese industry, causes environmental pollution. Whey proteins have the ability to bind significant amount of iron, thereby reducing its chemical reactivity and incompatibility with other components in foods. To make iron compatible with food, it was complexed with whey protein concentrate (WPC). After complexation, centrifugation and ultrafiltration techniques were utilised to eliminate the insoluble and free iron from the solution. To enable the availability of whey protein concentrate–iron (WPC–Fe) complex in the powder form, spray drying technique was used. Optimized spray drying conditions used for the preparation were: inlet temperature 180 °C, flow rate 2.66 mL/min and solution of total solids 15 %. The complex was observed to be stable under different processing conditions. The in vitro bioaccessibility (iron uptake) of the bound iron from the WPC–Fe complex was significantly higher (p<0.05) than that from iron(II) sulphate under simulated gastrointestinal conditions. WPC–Fe complex with improved iron bioaccessibility could safely substitute iron fortificants in different functional food preparations.

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