Storage Stability of Encapsulated Black Carrot Powder Prepared Using Spray and Freeze-Drying Techniques

The present study was aimed to investigate the storage stability encapsulated black carrot powder obtained under the optimized conditions of spray drying of 150°C of inlet air temperature and freeze-drying with maltodextrin, gum arabic and tapioca starch as the combined carrier materials.Effect of two types of vial as a storing material viz., transparent and amber colored was used in this study and study was observed for the period of 90 days. Anthocyanin content, antioxidant activity, total color change and half-life period were monitored at 15 days interval throughout the storage period. The anthocyanins degradation rate followed first order kinetics. The storage half-life of spray and freeze-dried encapsulated material stored under airtight amber color vials was predicted up to 130 and 155 days with total degradation kinetics of 33% and 38%. However, the storage self-life spray and freeze-dried encapsulated material stored under airtight transparent vial was predicted up to 109 and 134 days with total antocyanin degradation of 37% and 43%, respectively.

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Convective Drying of Fresh and Frozen Raspberries and Change of Their Physical and Nutritive Properties

Foods ◽

10.3390/foods8070251 ◽

2019 ◽

Vol 8 (7) ◽

pp. 251 ◽

Cited By ~ 7

Author(s):

Zoran Stamenković ◽

Ivan Pavkov ◽

Milivoj Radojčin ◽

Aleksandra Tepić Horecki ◽

Krstan Kešelj ◽

...

Keyword(s):

Ascorbic Acid ◽

Freeze Drying ◽

Color Change ◽

Quality Criteria ◽

Ascorbic Acid Content ◽

Biologically Active ◽

Convective Drying ◽

Total Phenolic ◽

Anthocyanin Content ◽

Freeze Dried

Raspberries are one of Serbia’s best-known and most widely exported fruits. Due to market fluctuation, producers are looking for ways to preserve this fresh product. Drying is a widely accepted method for preserving berries, as is the case with freeze-drying. Hence, the aim was to evaluate convective drying as an alternative to freeze-drying due to better accessibility, simplicity, and cost-effectiveness of Polana raspberries and compare it to a freeze-drying. Three factors were in experimental design: air temperature (60, 70, and 80 °C), air velocity (0,5 and 1,5 m · s−1), and state of a product (fresh and frozen). Success of drying was evaluated with several quality criteria: shrinkage (change of volume), color change, shape, content of L-ascorbic acid, total phenolic content, flavonoid content, anthocyanin content, and antioxidant activity. A considerable influence of convective drying on color changes was not observed, as ΔE was low for all samples. It was obvious that fresh raspberries had less physical changes than frozen ones. On average, convective drying reduced L–ascorbic acid content by 80.00–99.99%, but less than 60% for other biologically active compounds as compared to fresh raspberries. Convective dried Polana raspberry may be considered as a viable replacement for freeze-dried raspberries.

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Evaluation of Freeze Drying and Electrospinning Techniques for Saffron Encapsulation and Storage Stability of Encapsulated Bioactives

Journal of Composites Science ◽

10.3390/jcs5120326 ◽

2021 ◽

Vol 5 (12) ◽

pp. 326

Author(s):

Fatemeh Golpira ◽

Neda Maftoonazad ◽

Hosahalli S. Ramaswamy

Keyword(s):

Bioactive Compounds ◽

Encapsulation Efficiency ◽

Freeze Drying ◽

Storage Stability ◽

Control Sample ◽

Storage Period ◽

Diameter Distribution ◽

Freeze Dried ◽

Drying Techniques ◽

Saffron Extract

Saffron extract was encapsulated into a gelatin matrix by means of electrospinning and freeze drying techniques and the degradation kinetics of bioactive compounds were evaluated during their storage at 4, 24, and 35 °C as compared to non-encapsulated control. The encapsulation efficiency, thermal properties, storage stability, morphology, and diameter distribution of the encapsulated saffron extract were evaluated as output parameters. In general, both encapsulation techniques demonstrated superior retention of bioactive compounds compared to samples without encapsulation during the entire storage period. Electrospinning and freeze drying techniques were able to retain at least 96.2 and 93.7% of crocin, respectively, after 42 days of storage at 35 °C with the 15% saffron extract. The half-life (t1/2) time parameter for the control sample (with 15% saffron extract without encapsulation) was 22 days at 4 °C temperature, while that encapsulated by electrospinning was 138 days and that obtained for freeze drying was 77 days, The half-lives were longer at lower temperatures. The encapsulation efficiency of crocin, picrocrocin, and safranal associated with the electro-spun gelatin fibers were 76.3, 86.0, and 74.2%, respectively, and in comparison, the freeze drying encapsulation efficiencies were relatively lower, at 69.0, 74.7, and 65.8%, respectively. Electro-spun gelatin fibers also had higher melting and denaturation temperatures of 78.3 °C and 108.1 °C, respectively, as compared to 65.4 °C and 93.2 °C, respectively, for freeze-dried samples. Thus, from all respects, it was concluded that electrospinning was a better and more effective technique than freeze drying in terms of preserving saffron bioactive compounds.

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Effect of Hot-Air and Freeze-Drying on the Quality Attributes of Dried Pomegranate (Punica granatum L.) Arils During Long-Term Cold Storage of Whole Fruit

Agriculture ◽

10.3390/agriculture10110493 ◽

2020 ◽

Vol 10 (11) ◽

pp. 493

Author(s):

Adegoke Olusesan Adetoro ◽

Umezuruike Linus Opara ◽

Olaniyi Amos Fawole

Keyword(s):

Cold Storage ◽

Freeze Drying ◽

Radical Scavenging ◽

Storage Period ◽

Total Phenolic ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Hot Air ◽

Freeze Dried

This study investigated the effect of hot-air and freeze-drying on the physicochemical, phytochemical and antioxidant capacity of dried pomegranate arils during long-term cold storage (7 ± 0.3 °C, with 92 ± 3% relative humidity) of whole fruit over a single experiment. Extracted arils were processed at monthly intervals during 12 weeks of cold storage of whole fruit. After the 12-week storage period, hot-air and freeze-dried arils showed the least (3.02) and highest (23.6) total colour difference (TCD), respectively. Hot-air dried arils also contained 46% more total soluble solids (TSS) than freeze-dried arils. During the storage of pomegranate fruit, total phenolic content (TPC) steadily increased from 20.9 to 23.9 mg GAE/100 mL and total anthocyanin content (TAC) increased from 6.91 to 8.77 mg C3gE /100 mL. Similarly, an increase in TPC and TAC were observed for hot-air (9.3%; 13%) and freeze-dried arils (5%; 5%), respectively. However, the radical scavenging activity (RSA) reduced by 8.5 and 17.4% for hot-air and freeze-dried arils, respectively, after 12 weeks of cold storage. Overall, the parameters such as colour, TPC and TAC as well as the lower degradation in RSA stability during storage showed distinct differences in quality when using the freeze-drying method, which is, therefore, recommended.

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Viability of microencapsulated Akkermansia muciniphila and Lactobacillus plantarum during freeze-drying, storage and in vitro simulated upper gastrointestinal tract passage

Food & Function ◽

10.1039/c8fo01331d ◽

2018 ◽

Vol 9 (11) ◽

pp. 5868-5879 ◽

Cited By ~ 19

Author(s):

Martín Sebastián Marcial-Coba ◽

Tomasz Cieplak ◽

Thiago Barbosa Cahú ◽

Andreas Blennow ◽

Susanne Knøchel ◽

...

Keyword(s):

Gastrointestinal Tract ◽

Lactobacillus Plantarum ◽

Freeze Drying ◽

Storage Stability ◽

Upper Gastrointestinal Tract ◽

Akkermansia Muciniphila ◽

Freeze Dried ◽

Upper Gastrointestinal

Microencapsulated and subsequently freeze-dried cells showed acceptable storage stability and enhanced survival during in vitro upper gastrointestinal tract passage.

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Storage stability of encapsulated anthocyanin-rich extract from black carrot (Daucus carota ssp. Sativus) using different coating materials

Current Agriculture Research Journal ◽

10.12944/carj.7.1.07 ◽

2019 ◽

Vol 7 (1) ◽

pp. 53-61 ◽

Cited By ~ 2

Author(s):

Brij Bhushan Mishra ◽

Avinash Singh Patel ◽

Abhijit Kar

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Soy Protein ◽

Daucus Carota ◽

Storage Stability ◽

Anthocyanin Content ◽

Spray Drier ◽

Coating Materials ◽

Black Carrot ◽

Jack Fruit Seed

The enzymatic assisted cum hydraulic pressed extract of black carrot which has high anthocyanin content were encapsulated through spray drier using a mixture of Jack fruit seed starch, Soy protein and NBRE-15 (SET -1) and in the second set of experiment using Jack fruit seed starch, Whey protein and NBRE-15 (SET-2) as coating materials. The quality attributes of the powders which were produced at an optimum mixture of SET -1 and SET-2 were characterized by anthocyanin content, antioxidant capacity and L*, a*, b*, C and Hº value. It was reported that SET-1 was found better-encapsulating material as compared to SET-2. SET-1 had higher retention of anthocyanin content, colour, antioxidant activity during storage at 25 ºC.

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Enhanced Microencapsulation of C-Phycocyanin from Arthrospira by Freeze-Drying with Different Wall Materials

Food Technology and Biotechnology ◽

10.17113/ftb.58.04.20.6622 ◽

2020 ◽

Vol 58 (4) ◽

Author(s):

Wanida Pan-utai ◽

Siriluck Iamtham

Keyword(s):

Thermal Stability ◽

Antioxidant Activity ◽

Moisture Content ◽

Water Activity ◽

Freeze Drying ◽

Antioxidant Properties ◽

Gum Arabic ◽

Water Soluble ◽

Freeze Dried ◽

Wall Materials

Research background. C-phycocyanin (C-PC) as a water-soluble blue pigment was extracted from microalga Arthrospira. C-PC could be a good substitute for synthetic pigments with high antioxidant activity. However, C-PC is unstable due to sensitivity to temperature, light, pH, and oxygen; therefore applications of C-PC in food and other products are limited. Microencapsulation of C-PC using freeze-drying is a solution to this problem and is considered a suitable method for drying heat-sensitive pigment. Experimental approach. C-phycocyanin was extracted from Arthrospira platensis. C-phycocyanin microcapsules were modified by freeze-drying, with different ratios at 0-100 % of maltodextrin (MD) and gum Arabic (GA) used as microencapsulation wall materials. The powders produced were evaluated for physical properties including moisture content and water activity, solubility, hygroscopicity, bulk density, colour appearance, particle morphology and size distribution. Thermal stability and antioxidant activity of freeze-dried C-PC microencapsulated powders were also assessed. Results and conclusions. Freeze-dried C-PC microencapsulated powders with maltodextrin and gum Arabic as wall materials gave high encapsulation efficiency of around 99 %. At higher gum Arabic percentage, moisture content decreased and water activity improved. Maltodextrin gave higher solubility of C-PC powders whereas gum Arabic led to a similar colour of C-PC without microencapsulation. Freeze-dried C-PC microencapsulated powders were composed of different sized microparticles regardless of the combination of wall materials with amorphous glassy shapes. Thermal stability of encapsulated C-PC increased and also showed high antioxidant properties. Novelty and scientific contribution. C-PC microcapsules that maintain colourant stability with high antioxidant levels and resistance to high temperatures can be applied in a wide variety of products and also in the food industry.

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Microwave-Assisted Freeze-Drying of Monoclonal Antibodies: Product Quality Aspects and Storage Stability

Pharmaceutics ◽

10.3390/pharmaceutics11120674 ◽

2019 ◽

Vol 11 (12) ◽

pp. 674

Author(s):

Julian Hendryk Gitter ◽

Raimund Geidobler ◽

Ingo Presser ◽

Gerhard Winter

Keyword(s):

Monoclonal Antibodies ◽

Freeze Drying ◽

Storage Stability ◽

Moisture Distribution ◽

General Applicability ◽

Residual Moisture ◽

Microwave Assisted ◽

Freeze Dried ◽

Quality Aspects ◽

Related Quality

In order to overcome the downside of long conventional freeze-drying (CFD) process times for monoclonal antibody formulations, microwave-assisted freeze-drying (MFD) was introduced. Recently, the general applicability and potential shortening of drying times were shown. However, little is known about the storage stability of MFD products compared to CFD references. Additionally, batch homogeneity issues were seen within MFD in the past. In this study, we examined four different formulations of two different monoclonal antibodies using three different glass-forming excipients: sucrose, trehalose, and arginine phosphate. These formulations were freeze-dried with two different drying protocols (CFD and MFD), stored for 24 weeks, and analyzed for solid-state and protein-related quality attributes. Moreover, a new microwave generator setup was investigated for its potential to improve batch homogeneity. In all investigated formulations, comparable stability profiles were found, although the classical magnetron generator led to inferior batch homogeneity with respect to residual moisture distribution. In contrast, the new MFD setup indicated the potential to approximate batch homogeneity to the level of CFD. However, for future applications, there is an unabated need for new machine designs to comply with pharmaceutical manufacturing requirements.

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Novel Ingredients Based on Grapefruit Freeze-Dried Formulations: Nutritional and Bioactive Value

Foods ◽

10.3390/foods8100506 ◽

2019 ◽

Vol 8 (10) ◽

pp. 506 ◽

Cited By ~ 2

Author(s):

Marta Igual ◽

Laura Cebadera ◽

Rosa Mᵃ Cámara ◽

Claudia Agudelo ◽

Nuria Martínez-Navarrete ◽

...

Keyword(s):

Molecular Weight ◽

Antioxidant Capacity ◽

High Molecular Weight ◽

Freeze Drying ◽

Natural Fibers ◽

Gum Arabic ◽

Bamboo Fiber ◽

Microwave Drying ◽

Food Ingredients ◽

Freeze Dried

Grapefruit is a fruit with interesting nutritional value and functional properties, but a short life. Freeze-drying (FD) is a valuable technique as it produces high-quality dehydrated products. This study is aimed to obtain new food ingredients based on freeze-dried grapefruit formulated with high molecular weight solutes (gum arabic and bamboo fiber) in three different proportions (F1, F2, and F3). To improve the FD, a mild microwave drying pre-treatment was applied. Influence of the water content and the presence of high molecular weight solutes on freeze-drying kinetics was tested by Midilli-Kucuk and Page models. The best FD kinetic model fit on grapefruit powders were Midilli-Kucuk for F2 and F3, and Page for F1, and the adequate freeze-drying times for F1, F2, and F3 were 24, 16, and 18 h, respectively. Final samples were evaluated for nutritional and antioxidant capacity. Gum arabic and bamboo fiber present a protector effect, which results in a significant antioxidant capacity due to the protection of flavonoids and antioxidant vitamins. These novel food ingredients could be of great interest for the food industry in order to develop foods with improved antioxidant capacity as well as enriched in natural fibers and/or micronutrients.

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Effects of Drying Techniques on Murtilla Fruit Polyphenols and Antioxidant Activity

Journal of Food Research ◽

10.5539/jfr.v3n5p73 ◽

2014 ◽

Vol 3 (5) ◽

pp. 73 ◽

Cited By ~ 20

Author(s):

Susana Alfaro ◽

Ana Mutis ◽

Andres Quiroz ◽

Ivette Seguel ◽

Erick Scheuermann

Keyword(s):

Antioxidant Activity ◽

Freeze Drying ◽

Anthocyanin Content ◽

Hot Air Drying ◽

Air Drying ◽

Total Anthocyanin ◽

Hot Air ◽

Freeze Dried ◽

Dried Fruit ◽

Fruit Preservation

<p>‘Murtilla’ (<em>Ugni molinae</em> Turcz) is a native Chilean species that belongs to the Myrtaceae family. It produces a small, globular fruit with pleasant flavor and recognized antioxidant activity. Convective hot-air and freeze drying are important techniques for fruit preservation, but their effect on murtilla fruit polyphenols and antioxidant activity has not yet been studied simultaneously. The objective of this study was to compare the effect of convective hot-air drying at 65 and 80 ºC and freeze drying on total polyphenol content (TPC), total anthocyanin content (TAC), polyphenols and anthocyanins of the Red Pearl-INIA variety of fresh murtilla fruits as measured by HPLC and antioxidant activity (DPPH and ABTS). The freeze dried fruit retained higher values for TPC (2192.4 mg/100 g d.w.), TAC (13.4 mg/100 g d.w.), polyphenols (79.02 mg/100 g d.w. by HPLC) and anthocyanins (0.188 mg/100 g d.w. by HPLC) than the murtilla dried by convective hot-air at both 65 and 80 ºC. The application of all treatments showed a positive increase in the DPPH (2945.4 to 3677.6 ?mol TE/100 g d.w.) and ABTS (2664.8 to 3397.2 ?mol TE/100 g d.w.) antioxidant activity of the dried murtilla compared to the DPPH (2111.1 ?mol TE/100 g d.w.) and ABTS (2247.8 ?mol TE/100 g d.w.) of the fresh fruit. Freeze drying was the best technique for the retention of polyphenols and antioxidant activity from the fresh murtilla fruit. Therefore, freeze drying is recommended over convective hot-air drying at 65 and 80 ºC when these bioactive compounds need to be preserved.</p>

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Effect of Carrier Agents on the Physicochemical and Technofunctional Properties and Antioxidant Capacity of Freeze-Dried Pomegranate Juice (Punica granatum) Powder

Foods ◽

10.3390/foods9101388 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1388

Author(s):

Adegoke Olusesan Adetoro ◽

Umezuruike Linus Opara ◽

Olaniyi Amos Fawole

Keyword(s):

Antioxidant Capacity ◽

Radical Scavenging ◽

Particle Diameter ◽

Gum Arabic ◽

Soluble Solids ◽

Pomegranate Juice ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Freeze Dried ◽

Waxy Starch

The physicochemical and technofunctional properties and antioxidant capacity of freeze-dried “Wonderful” pomegranate juice powder (PJP), produced with different carrier agents, were investigated. Powders were produced using maltodextrin, gum Arabic, and waxy starch as carrier agents and characterised by scanning electron microscopy (SEM) and particle size distribution. Results showed that PJP produced with maltodextrin had the highest yield (46.6%), followed by gum arabic (40.6%), while waxy starch had the least yield (35.4%). Powders produced with maltodextrin (96.5%) and gum arabic (96.1%) were highly soluble, which indicates better reconstitution properties. Waxy starch-added PJP had the lowest hygroscopicity (4.7%), which offers good stability during storage and a lower degree of caking compared to maltodextrin (10.2%) and gum arabic (12.6%) powders. Powders obtained from maltodextrin and gum arabic exhibited larger particle diameters ranging between 12 to 120 µm while the lowest particle diameter range was with powders formed from waxy starch (8–40 µm). Freeze-dried pomegranate powder produced with maltodextrin retained more redness (a*) by approximately 44%, compared to gum arabic. Similarly, PJP with maltodextrin and gum arabic had higher total soluble solids (10.3 and 10.4 °Brix), respectively. Total anthocyanin content was 54% more in PJP with maltodextrin than waxy starch PJP. Similarly, the powder produced with maltodextrin had higher radical scavenging activity (33.19 mM TE/g dry matter; DM) compared to gum arabic (28.45 mM TE/g DM) and waxy starch (26.96 mM TE/g DM). Overall, maltodextrin reflected the most suitable carrier agent to produce PJP.

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