Physico-chemical properties of protein-bound polysaccharide from Agaricus blazei Murill prepared by ultrafiltration and spray drying process

2007 ◽  
Vol 42 (1) ◽  
pp. 1-8 ◽  
Author(s):  
Joo Heon Hong ◽  
Yong Hee Choi
Keyword(s):  
Spray Drying ◽  
Chemical Properties ◽  
Agaricus Blazei ◽  
Drying Process ◽  
Physico Chemical ◽  
Agaricus Blazei Murill

scholarly journals Physico-chemical properties, probiotic stability and sensory characteristics of Lactobacillus plantarum S20 – supplemented passion fruit (Passiflora edulis f. flavicarpa Deg.) juice powder

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 320-326
Author(s):  
Reifrey, A. Lascano ◽  
M.G.L.D. Gan ◽  
A.S.L. Sulabo ◽  
D.M.O. Santiago ◽  
L.B. Ancheta ◽  
...  
Keyword(s):  
Moisture Content ◽  
Lactobacillus Plantarum ◽  
Spray Drying ◽  
Fruit Juice ◽  
Chemical Properties ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Passiflora Edulis ◽  
Physico Chemical ◽  
Significant Difference

The study aimed to develop a non-dairy-based probiotic-supplemented product using an underutilized crop in the Philippines such as the yellow passion fruit (Passiflora edulis f. flavicarpa Deg.). The physico-chemical properties (moisture content, water activity, pH, and total soluble solids), probiotics stability at different storage temperatures (4°C, 25°C, and 37°C), and the sensory characteristics of Lactobacillus plantarum S20-supplemented passion fruit juice powder was evaluated. Passion fruit juice powder and L. plantarum S20 were first prepared using low-temperature spray drying utilizing maltodextrin as a carrier, with yield as 42.97% and 21.17%, respectively. Spray drying of probiotics culture also resulted in 42.68% log survivability. The formulated juice powder had a final moisture content of 1.729±0.38% and water activity of 0.398±0.0051, and with recommended dilution with water, had a final pH and total soluble solids of 3.40±0.10 and 12.00±0.00° Brix, respectively. Results also showed that storage of the formulated juice powder at 4°C yielded the highest probiotic stability, maintaining a viable log count of 4.27 per g, while storage at 37°C showed no microbial growth. Sensory evaluation of probioticsupplemented passion fruit juice against a non-probiotic-supplemented one revealed significant difference in terms of color, sweetness, and sourness, while no significant difference was observed in terms of aroma, mouthfeel, and general acceptability.

Evaluation of physico-chemical properties of tomato powder produced by an optimized freeze drying process

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Zeyu Wu ◽  
Haiyan Wang ◽  
Li Zhang ◽  
Zhaojun Xian ◽  
Honghong Li ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Freeze Drying ◽  
Binding Capacity ◽  
Chemical Properties ◽  
Soluble Solids ◽  
Drying Process ◽  
Total Acid ◽  
Physico Chemical ◽  
Freeze Dried ◽  
Tomato Powder

Abstract In this study, the physico-chemical properties of tomato powder produced by an optimized freeze drying process (FDP) were evaluated. With the lycopene content as the dependent variable, the optimum FDP conditions (i.e., thermal cracking time of 62 s, ascorbic acid addition amount [0.13%], and particle size [Dv90] of 163 μm) were obtained through response surface methodology (RSM). The results showed that the content of lycopene in the prepared tomato powder was higher than that in two commercial products. Aldehydes were the main components among 25 kinds of aromatic substances detected in tomato powder. The values of a * and a */b *, the hydration properties including water holding capacity (WHC) and oil binding capacity (OBC), and the content of total acid, ascorbic acid, and soluble solids were improved compared to commercial spray dried and freeze dried samples. All the above results suggested that FDP was an adequate procedure for the production of high-quality tomato powder.

scholarly journals Effect of Dehydration on Several Physico-Chemical Properties and the Antioxidant Activity of Leeks (Allium porrum L.)

2011 ◽  
Vol 39 (1) ◽  
pp. 144 ◽  
Author(s):  
Mehmet OZGUR ◽  
Arzu AKPINAR-BAYIZIT ◽  
Tulay OZCAN ◽  
Lutfiye YILMAZ-ERSAN
Keyword(s):  
Antioxidant Activity ◽  
Dry Matter ◽  
Chemical Properties ◽  
Effect Of Temperature ◽  
Allium Porrum ◽  
Drying Process ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Physico Chemical

This study investigated the changes in some physico-chemical properties and variations in antioxidant compounds of leeks (cv. ‘Inegol-92’) caused by the drying process. The dry matter and ash contents of the fresh leek samples were 8.06 and 0.58 g 100 g-1, respectively. The pH of the fresh leek samples was 6.02, and the titritable acidity in terms of citric acid was 0.14%. As expected, application of hot-air drying significantly increased the dry matter and ash values due to removal of water from the leek slices. The rehydration ratio of dried leeks at 45°C was 5.41, and the coefficient of rehydration was 0.47. The contents of chlorophyll a and b were higher in the dried leeks than in the fresh leeks. The dehydrated leeks showed a high total color difference (?E=12.53) mainly due to the effect of temperature on heat-sensitive compounds. As expected, both fresh and dried leek samples exhibited antioxidant activity with fresh leeks showing a higher capacity of antioxidant activity. Drying the leeks resulted in some ascorbic acid loss. Fresh leeks had much higher phenolic values (26.33 mg rutin eq 100 g DM-1) than the dehydrated samples. The antioxidant capacity of leeks was decreased by more than 50% during the drying process. Although being the most applied method of thermal dehydration, hot air drying causes the degradation of sensitive components, which results in significant losses in sensorial and physico-chemical properties of the dried products.

scholarly journals Reconstitution properties of biologically active polymersomes after cryogenic freezing and a freeze-drying process

RSC Advances ◽  
2018 ◽  
Vol 8 (45) ◽  
pp. 25436-25443 ◽  
Author(s):  
Robert Ccorahua ◽  
Silvia Moreno ◽  
Hannes Gumz ◽  
Karin Sahre ◽  
Brigitte Voit ◽  
...  
Keyword(s):  
Membrane Permeability ◽  
Freeze Drying ◽  
Chemical Properties ◽  
Biologically Active ◽  
Enzymatic Reactions ◽  
Drying Process ◽  
Physico Chemical ◽  
And Storage

Polymersomes can retain their physico-chemical properties and membrane permeability for enzymatic reactions after lyophilization or cryogenic freezing and storage.

scholarly journals The Physico-Chemical Properties of Bovine and Buffalo Whey Proteins Milk by Using Ultrafiltration Membrane Technology

2020 ◽  
Vol 33 (1) ◽  
pp. 122-134
Author(s):  
Raqad R. Al-Hatim ◽  
Ali K. Al-Rikabi ◽  
Amal K. Ghadban
Keyword(s):  
Spray Drying ◽  
Freeze Drying ◽  
Whey Proteins ◽  
Chemical Properties ◽  
Ultrafiltration Membrane ◽  
Membrane Technology ◽  
Fresh Milk ◽  
Physico Chemical ◽  
Better Than ◽  
Previous Step

The current study aims to prepare whey from bovine and buffalo fresh milk to make three types of cheese, namely: thermal, acidic and enzymatic. Afterward, whey proteins have been separated, then the concentration process of whey proteins has been conducted by using ultrafiltration membrane technology. Through the previous step, two products have been obtained; first, concentrated whey proteins which is called (Retentate), while the other is called (Permeate). Applying rotary evaporator, whey proteins are concentrated and then drying in two methods: spray-drying and freeze-drying in a form of white and soft powder. The chemical composition has been studied at each phase. The results show the separation, purification, and concentration of bovine and buffalo whey proteins by using ultrafiltration membrane technology. The results show that buffalo whey proteins produced by the method of enzymatic and dried with spray-drying are better than bovine whey protein. Finally, the results show a low ratio of lactose, salts and moisture content at the stages of filtration and concentration. The results present a high proportion of protein to 80 .and low ratio lactose and salt.

scholarly journals The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders

2020 ◽  
Vol 4 (1) ◽  
pp. 12 ◽  
Author(s):  
Anna Michalska-Ciechanowska ◽  
Joanna Majerska ◽  
Jessica Brzezowska ◽  
Aneta Wojdyło ◽  
Adam Figiel
Keyword(s):  
Moisture Content ◽  
Antioxidant Capacity ◽  
Spray Drying ◽  
Chemical Properties ◽  
Raw Material ◽  
Cranberry Juice ◽  
Physico Chemical ◽  
Freeze Dried ◽  
Health Promoting ◽  
Total Polyphenolic Content

Cranberry juice has a high content of polyphenols, which makes it a valuable raw material with health-promoting properties. On the other hand, the bitter and astringent taste of cranberry limits its consumption in fresh form (fruit, juice). For this reason, new formulations of cranberry products based on natural additives are sought, e.g., in the form of carriers, which not only allow the drying of liquids to form powders, but which can also affect the retention of bioactive compounds. This study aimed at the evaluation of the influence of different carriers and concentrations applied to cranberry juice and their influence on the physico-chemical properties of the powders obtained. Freeze-dried powders had approximately eight times higher moisture content than products gained after the spray-drying process. The bulk density of freeze-dried product was approximately 11% higher when compared to spray-drying. Freeze-drying and spray-drying had a similar influence on the total polyphenolic compound content and antioxidant capacity. When the concentration of carriers was concerned, it was indicated that a higher content of carrier resulted in a lower moisture content, water activity, CIE L*a*b* coordinates, total polyphenolic content, and antioxidant capacity of the powders obtained, pointing to a strong influence of the juice composition on the final properties of the powders.

scholarly journals Blackberry pulp microencapsulation with arrowroot starch and gum arabic mixture by spray drying and freeze drying

2018 ◽  
Author(s):  
Rafael Augustus De Oliveira ◽  
Gislaine Ferreira Nogueira ◽  
Farayde Matta Fakhouri
Keyword(s):  
Spray Drying ◽  
Freeze Drying ◽  
Average Particle Size ◽  
Research Work ◽  
Chemical Properties ◽  
Gum Arabic ◽  
Antioxidant Property ◽  
Average Particle ◽  
Anthocyanin Content ◽  
Drying Process

The objective of this research work was to obtain blackberry pulp powder (BL, without encapsulating agent) and microencapsulated blackberry pulp (ML, with encapsulating agent :mixture of starch arrowroot and gum arabic (1:1)) obtained by freeze drying and spray drying and evaluate their physico-chemical properties. The yield of blackberry freeze drying process was higher than the value found for spray drying process. The presence of encapsulating agent and drying method used for producing the powders influenced the average particle size, diameter, hygroscopicity, solubility, wettability and anthocyanin content of the powders. Keywords: process yield; average size; hygroscopicity; solubility; anthocyanin; antioxidant property 

scholarly journals Study on the optimization of spray drying process for Areca taro powder with microcystalline cellulose

2021 ◽  
Vol 6 (3(62)) ◽  
pp. 39-42
Author(s):  
Feifei Shang ◽  
Tetiana Kryzhska ◽  
Zhenhua Duan
Keyword(s):  
Spray Drying ◽  
Food Processing ◽  
Orthogonal Experiment ◽  
Chemical Properties ◽  
Extraction Rate ◽  
Raw Material ◽  
Agricultural Product ◽  
Drying Process ◽  
Food Ingredients ◽  
Taro Flour

Starch is a product of intensive processing of agricultural products. During the processing of plant starch, nutrients such as protein, dietary fiber, and minerals are removed. In addition to nutritional imbalance, rich nutrients have an impact on the environment. The object of research is Areca taro, a starch-rich agricultural product. The research aims to use spray drying technology to obtain a whole betel nut taro powder for food processing, such as sausages and noodles. The taro is used as a raw material, and the whole taro flour is obtained after peeling, cutting, crushing with water, and spray drying. Using single factor and orthogonal experiment to optimize the spray drying process parameters and embedding agent of taro powder, and then analyze its physical and chemical properties. The results show that adding 0.01 % Xanthan gum+0.12 % Microcrystalline cellulose (embedded agent) to the taro emulsion can increase the extraction rate of taro flour, speed up the drying speed, and prevent sticking to the wall. The best process of spray drying: the speed of atomizer was 16000 r/m, the wind temperature was 200 °C, the material liquid concentration was 28.00 % and the feeding rate was 75 mL/min. The taro powder produced by this process has better liquidity, light purple color, smooth texture, and strong flavor of taro. Product parameters: powder fluidity was 13.9 cm, extraction rate was 15.36 %, water activity was 0.416, chromaticity parameters were 19.73 (L* value), 2.96 (a* value) and 3.25 (b* value), bulk density was 0.44 g/mL. This technology can provide data support and reference for food processing companies. The taro whole powder would be widely used as food ingredients in future.

scholarly journals Influence of Composition and Spray-Drying Process Parameters on Carrier-Free DPI Properties and Behaviors in the Lung: A review

Pharmaceutics ◽  
2020 ◽  
Vol 12 (1) ◽  
pp. 55 ◽  
Author(s):  
Anna Lechanteur ◽  
Brigitte Evrard
Keyword(s):  
Spray Drying ◽  
Process Parameters ◽  
Chemical Properties ◽  
Lung Deposition ◽  
Drying Process ◽  
Corrugated Shell ◽  
Free Particles ◽  
Carrier Free ◽  
And Behaviors ◽  
Powder Uniformity

Although dry powder inhalers (DPIs) have attracted great interest compared to nebulizers and metered-dose inhalers (MDIs), drug deposition in the deep lung is still insufficient to enhance therapeutic activity. Indeed, it is estimated that only 10–15% of the drug reaches the deep lung while 20% of the drug is lost in the oropharyngeal sphere and 65% is not released from the carrier. The potentiality of the powders to disperse in the air during the patient’s inhalation, the aerosolization, should be optimized. To do so, new strategies, in addition to classical lactose-carrier, have emerged. The lung deposition of carrier-free particles, mainly produced by spray drying, is higher due to non-interparticulate forces between the carrier and drug, as well as better powder uniformity and aerosolization. Moreover, the association of two or three active ingredients within the same powder seems easier. This review is focused on a new type of carrier-free particles which are characterized by a sugar-based core encompassed by a corrugated shell layer produced by spray drying. All excipients used to produce such particles are dissected and their physico-chemical properties (Péclet number, glass transition temperature) are put in relation with the lung deposition ability of powders. The importance of spray-drying parameters on powders’ properties and behaviors is also evaluated. Special attention is given to the relation between the morphology (characterized by a corrugated surface) and lung deposition performance. The understanding of the closed relation between particle material composition and spray-drying process parameters, impacting the final powder properties, could help in the development of promising DPI systems suitable for local or systemic drug delivery.

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