Storage Stability of Spray Dried Nigella Sativa (Ranunculaceae Family) Instant Beverage Powder: Effect of Carrier Agents on the Physicochemical, Phenolic Compounds and Antioxidant Properties

The study assessed the effect of carrier agent’s maltodextrin and gum Arabic on the storage stability of spray dried Nigella sativa powder packed in low-density polyethylene bags and stored at maximum 4°C for up to 12 months. At 0, 3, 6, 9, and 12 months intervals the samples were assessed for changes in caffeine content, moisture content, water activity, colour, solubility capacity, bulk density, and antioxidants activity as total phenolic content (TPC) and total flavonoid content (TFC). After 12 months storage, a 61-68% loss in TPC and TFC was observed and anti-oxidant activity had reduced by 70%-72%. Overall, water activity and moisture content increased with a decrease in total antioxidant activity, accompanied by a significant decrease in caffeine content. No significant changes were observed in solubility capacity and bulk density of N. sativa powder.

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Effect of drying methods on properties of green curry powder

MATEC Web of Conferences ◽

10.1051/matecconf/201819203023 ◽

2018 ◽

Vol 192 ◽

pp. 03023

Author(s):

Natthacha Chaloeichitratham ◽

Pornkanya Mawilai ◽

Thadchapong Pongsuttiyakorn ◽

Pimpen Pornchalermpong

Keyword(s):

Moisture Content ◽

Bulk Density ◽

Water Activity ◽

Freeze Drying ◽

Total Phenolic ◽

Drying Methods ◽

Hot Air Drying ◽

Air Drying ◽

Drying Temperature ◽

Hot Air

In this study, the effects of two drying methods: hot-air and freeze drying for Thai green curry paste in a terms of drying time and qualities have been investigated. The hot-air drying was carried out in tray dryer at temperature of 50, 60 and 70 °C. The freeze drying was carried out in freeze dryer at freezing temperature of -20°C, primary drying temperature of -10°C and secondary drying temperature of 50°C. Moisture content, water activity, colour, bulk density, and total phenolic content (TPC) were determined in samples. Freeze dried sample had significantly (p<0.05) lower moisture content, water activity, bulk density, total colour difference and browning index than hot air dried samples. For antioxidant activity, the results showed hot-air drying at 70°C effected highest TPC similar to freeze drying.

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Microwave Nondestructive Sensing of Moisture Content and Water Activity of Almonds

Transactions of the ASABE ◽

10.13031/trans.14338 ◽

2021 ◽

Vol 64 (4) ◽

pp. 1373-1379

Author(s):

Samir Trabelsi

Keyword(s):

Dielectric Constant ◽

Dielectric Properties ◽

Dielectric Loss ◽

Moisture Content ◽

Bulk Density ◽

Water Activity ◽

Free Space ◽

Loss Factor ◽

Dielectric Loss Factor ◽

List Type

HighlightsMoisture and water activity were determined nondestructively and in real time from measurement of dielectric properties.Moisture and water activity calibration equations were established in terms of the dielectric properties.Situations in which bulk density was known or unknown were considered.SEC ranged from 0.41% to 0.68% for moisture and from 0.02 to 0.04 for water activity.Abstract. A method for rapid and nondestructive determination of moisture content and water activity of granular and particulate materials was developed. The method relies on measurement of the dielectric constant and dielectric loss factor at a single microwave frequency. For the purpose of illustration, the method was applied to predicting the moisture content and water activity of almond kernels. A free-space transmission technique was used for accurate measurement of the dielectric properties. Samples of Bute Padre almond kernels with moisture content ranging from 4.8% to 16.5%, wet basis (w.b.), and water activity ranging from 0.50 to 0.93 were loaded into a Styrofoam sample holder and placed between two horn-lens antennas connected to a vector network analyzer. The dielectric properties were calculated from measurement of the attenuation and phase shift at 8 GHz and 25°C. The dielectric properties increased linearly with moisture content, while they showed an exponential increase with water activity. Situations in which the bulk density was known and unknown were considered. Linear and exponential growth regressions provided equations correlating the dielectric properties with moisture content and water activity with coefficients of determination (r2) higher than 0.96. Analytical expressions of moisture content and water activity in terms of the dielectric properties measured at 8 GHz and 25°C are provided. The standard error of calibration (SEC) was calculated for each calibration equation. Results show that moisture content can be predicted with SECs ranging from 0.41% to 0.68% (w.b.) and water activity with SECs ranging from 0.02 to 0.04 for almond kernel samples with water activity ranging from 0.5 to 0.9 and moisture contents ranging from 4.8% to 16.5% (w.b.). Keywords: Bulk density, Dielectric constant, Dielectric loss factor, Free-space measurements, Loss tangent, Microwave frequencies, Moisture content, Water activity.

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Effects of Spray-Drying Temperatures and Ratios of Gum Arabic to Microcrystalline Cellulose on Antioxidant and Physical Properties of Mulberry Juice Powder

Beverages ◽

10.3390/beverages4040101 ◽

2018 ◽

Vol 4 (4) ◽

pp. 101 ◽

Cited By ~ 1

Author(s):

Hoa T.T. Do ◽

Ha V.H. Nguyen

Keyword(s):

Moisture Content ◽

Bulk Density ◽

Spray Drying ◽

Microcrystalline Cellulose ◽

Water Solubility ◽

Gum Arabic ◽

Total Phenolic ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Mulberry Juice

This study aimed to investigate the influences of inlet air temperatures (120 °C, 130 °C, 140 °C and 150 °C, 160 °C) and the ratios of gum Arabic to microcrystalline cellulose on the quality of mulberry juice powder produced by the spray drying process. Determination of moisture content, bulk density, solubility, total phenolic content (TPC), total anthocyanin content (TAC) and antioxidant capacity (AC) of the obtained powders was performed. The study on temperatures showed that all parameters studied were significantly affected by the shift in temperatures. The powder dried at 160 °C had the highest TPC (38.32 ± 0.36 mg GAE/g DW) and water solubility index (78.70 ± 0.75%); however, it had the lowest moisture content (3.90 ± 0.14%) when compared with the samples dried at other temperatures. Meanwhile, at 140 °C, powder samples with the highest TAC (4.690 ± 0.18 mg cyd-3-glu/g DW) and highest AC (648.09 ± 22.98 µmol TE/g DW), respectively, were obtained. Increasing microcrystalline cellulose and decreasing gum Arabic contents in the carrier mixtures showed significant decreases in moisture content, bulk density, solubility, TPC, TAC and AC.

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Effects of maltodextrin concentration and inlet temperature on the physicochemical properties of spray-dried kuini powder

Asia Pacific Journal of Molecular Biology and Biotechnology ◽

10.35118/apjmbb.2020.028.4.10 ◽

2020 ◽

pp. 117-131

Author(s):

Yu Von Germaine Chng ◽

Lee Sin Chang ◽

Liew Phing Pui

Keyword(s):

Spray Drying ◽

Water Activity ◽

Water Solubility ◽

Antioxidant Properties ◽

High Water ◽

Inlet Temperature ◽

Food Ingredient ◽

Carotene Content ◽

Lower Viscosity ◽

Spray Dried

Kuini (Mangifera odorata) is known for its intense flavour, attractive colour, rich fibre content and antioxidant properties. However, its short shelf life (bruise within a week) limits the availability of this fruit. Hence, spray drying was proposed to transform this fruit into powder to increase its application. The maltodextrin concentration of 5–20% (w/w) and inlet temperatures of 140–180°C were applied to produce kuini powders. The effect of maltodextrin concentrations at constant inlet temperature (160°C) showed that a higher amount of maltodextrin (20% w/w) produced powder with a low water activity (0.16 ± 0.01 Aw), moisture content (2.16 ± 0.60%) and hygroscopicity (20.45 ± 0.60 g/100g) but the orange colour of the powder turned pale. The kuini powder was further spray dried at different inlet temperatures at constant optimal maltodextrin concentration (20% w/w). The kuini powder that was spray dried at 160°C had the optimal properties: low water activity (0.17 ± 0.01 Aw) and hygroscopicity (22.12 ± 0.09 g/100g) with high water solubility index, WSI (79.90 ± 1.85%) and wettability (279 ± 8 s), indicating the powder can be applied as a food ingredient with high solubility. The optimal spray-drying condition for the production of kuini powder was 20% (w/w) maltodextrin concentration at 160°C inlet temperature to have the highest yield of 43.08 ± 2.77%. Eventhough the reconstituted kuini powder had lower viscosity, colour and β-carotene content than kuini juice, this study showed the feasibility of production of kuini powder using spray drying operation which may broaden its application in the food industry.

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Modelling and Determination of Physico-Chemical and Morphological Properties of Microencapsulated Red Amaranth Powder

The Journal of The Institution of Engineers, Malaysia ◽

10.54552/v74i2.54 ◽

2013 ◽

Vol 74 (2) ◽

Author(s):

Pik Han Chong ◽

Mohammad Gulzarul Aziz ◽

Yus Aniza Yusof ◽

Naim Mohammad Nazli ◽

Nyuk Ling Chin ◽

...

Keyword(s):

Moisture Content ◽

Water Activity ◽

Morphological Properties ◽

Process Conditions ◽

Inlet Temperature ◽

Linear Change ◽

Physico Chemical ◽

Central Composite ◽

Spray Dried

Amaranth betacyanin, responsible for a red or violet colour, is extracted from Amaranthus gangeticus by using the water extraction method and microencapsulated by spray drying. The physicochemical and morphological properties of microencapsulated betacyanins are assessed as inƀuenced by the inlet temperature and the maltodextrin concentration. The process was conducted using a mini spray dryer and maltodextrin is used as an encapsulating agent. Central composite design is applied and thirteen experiments are carried out. The responses are betacyanin retention, moisture content, water activity, particle densities, particle size, colour values and antioxidant activity. The quadratic effect of the inlet temperature is determined to be positive on betacyanin retention whereas the antioxidant is affected by the linear change of maltodextrin concentration. The moisture content and water activity of spray-dried betacyanin powders are insignißcantly affected by inlet temperature and maltodextrin concentration individually. Only the effect maltodextrin concentration is found to have a signißcant effect on colour value.Particle densities and sizes are slightly affected by the process conditions studied.

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Effect of Drying Temperatures on Chemical compounds and Antioxidant properties of Vitex negundo leaves

International Journal of PharmTech Research ◽

10.20902/ijptr.2019.130212 ◽

2020 ◽

Vol 13 (2) ◽

pp. 94-102

Author(s):

Hada Masayu I ◽

A Fauziah ◽

K Y Pin ◽

Safwan K Ihsan ◽

M Shalini ◽

...

Keyword(s):

Moisture Content ◽

Phenolic Content ◽

Antioxidant Properties ◽

Initial Moisture Content ◽

Total Phenolic ◽

Slight Reduction ◽

Vitex Negundo ◽

Drying Time ◽

Drying Temperature ◽

Time Required

The effect of drying temperature on the leaves of Vitex negundo was determined. Three levels of temperatures (40, 50 and 60°C) were used in the presented study. The initial moisture content of the leaves was 69.98%. Continuous drying at the above mentioned temperature levels was conducted to determine the drying time required to achieve equilibrium moisture content. The quality of dried leaves was evaluated based on the quantity of agnuside, a major compound in V. negundo using HPLC analysis. The fastest drying of the leaves was achieved at 60°C, followed by at 50°C, but HPLC results showed that dried V. negundo suffered at 40% reduction in agnuside content when drying at 60°C as compared to at 40°C. Slight reduction of agnuside was found in the sample dried at 50°C as compared to at 40°C. Whereas, antioxidant results showed that V. negundo leaves have significant level of phenolic content and the effect of drying at higher temperature has significantly reduce the amount of phenolics in V. negundo leaves. Total phenolic content of V. negundo leaves was highest at 50 °C drying temperature. Based on the findings of this work, the best convection oven drying condition for V. negundo leaves was at 50°C with the highest agnuside concentration of 502.224 mg/L and phenolic content of 286.7 ± 11.0 mg GAE/100g.

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Chocolate making with mint (Mentha x piperite) and blueberry (Vaccinium sp.)

Revista Perspectiva ◽

10.31512/persp.v.44.n.167.2020.35.p.35-46 ◽

2020 ◽

Vol 44 (167) ◽

pp. 35-46

Author(s):

Giulia Rodrigues Bareta ◽

Greice Kelly Alves ◽

Bruno Fischer ◽

Eunice Valduga ◽

Geciane Toniazzo Backes ◽

...

Keyword(s):

Antioxidant Activity ◽

Moisture Content ◽

Water Activity ◽

Functional Properties ◽

Bioactive Compounds ◽

Antioxidant Properties ◽

Chemical Characteristics ◽

Milk Chocolate ◽

Physical Chemical ◽

Dpph Method

Food with functional properties have sparked consumer interest due to health benefits. In this work, mint and blueberry were chosen to be added to chocolate as a source of bioactive compounds because they have functional properties. The aim of this study was to evaluate the physical-chemical characteristics (color, moisture content, water activity, acidity, viscosity and pH) and antioxidant properties by the DPPH method of bitter, white and milk chocolate, added with blueberry peel and seeds and hydro-alcoholic mint extract in concentrations of 3 and 0.3%, respectively. Regarding color parameters, the greatest differences were observed in samples containing blueberry. The moisture content and viscosity of chocolate tend to decrease with the presence of mint and blueberry, while water activity tends to increase for bitter and white chocolate. The pH of milk chocolate decreased with the addition of mint and blueberry, while the acidity of milk chocolate increased, as long as for bitter chocolate it decreased and for white chocolate it did not change. Regarding the antioxidant activity, the concentrations of blueberry and mint used were not effective in increasing this property. Therefore, higher concentrations are needed to improve chocolate functional properties.

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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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The Effects of Different Extraction Methods on Antioxidant Properties, Chemical Composition, and Thermal Behavior of Black Seed (Nigella sativaL.) Oil

Evidence-based Complementary and Alternative Medicine ◽

10.1155/2016/6273817 ◽

2016 ◽

Vol 2016 ◽

pp. 1-10 ◽

Cited By ~ 16

Author(s):

Nameer Khairullah Mohammed ◽

Mohd Yazid Abd Manap ◽

Chin Ping Tan ◽

Belal J. Muhialdin ◽

Amaal M. Alhelli ◽

...

Keyword(s):

Antioxidant Activity ◽

Thermal Behavior ◽

Nigella Sativa ◽

Antioxidant Properties ◽

Natural Antioxidants ◽

Extraction Methods ◽

Total Phenolic ◽

Antioxidant Power ◽

Black Seeds ◽

High Level

TheNigella sativaL. popularly referred to as black seeds are widely used as a form of traditional nutrition and medicine.N.sativaseeds were used for the extraction of their oil by way of supercritical fluid extraction (SFE) and cold press (CP) to determine the physicochemical properties, antioxidant activity, and thermal behavior. The GC-MS results showed the primary constituents in theNigella sativaoil (NSO) were Caryophyllene (17.47%) followed by thymoquinone (TQ) (11.80%), 1,4-Cyclohexadiene (7.17%), longifolene (3.5%), and carvacrol (1.82%). The concentration of TQ was found to be 6.63 mg/mL for oil extracted using SFE and 1.56 mg/mL for oil extracted by CP method. The antioxidant activity measured by DPPH and the IC50was 1.58 mg/mL and 2.30 mg/mL for SFE oil and cold pressed oil, respectively. The ferric reducing/antioxidant power (FRAP) activity for SFE oil and CP oil was 538.67 mmol/100 mL and 329.00 mmol/100 mL, respectively. The total phenolic content (TPC) of SFE oil was 160.51 mg/100 mL and 94.40 mg/100 mL for CP oil presented as gallic acid equivalents (GAE). This research showed that a high level of natural antioxidants could be derived from NSO extracted by SFE.

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Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion

Foods ◽

10.3390/foods9091316 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1316 ◽

Cited By ~ 1

Author(s):

Chuang Zhang ◽

Siew Lin Ada Khoo ◽

Peter Swedlund ◽

Yukiharu Ogawa ◽

Yang Shan ◽

...

Keyword(s):

Moisture Content ◽

Physicochemical Properties ◽

Water Activity ◽

Bioactive Compounds ◽

In Vitro Digestion ◽

Core Material ◽

Gum Acacia ◽

Tapped Density ◽

Spray Dried

Microencapsulation of fermented noni juice (FNJ) into powder format could protect bioactive compounds, reduce the unpleasant odour and improve the acceptability for consumers. Blends of maltodextrin (MD) and gum acacia (GA) were used to achieve spray-drying microencapsulation of noni juice at different blending ratios. The physicochemical properties including microstructure, moisture content, water activity, particle size, bulk/tapped density, dissolution rate, ATR-FTIR and the bioaccessibility of bioactive compounds in powders during in vitro digestion were examined. Results showed that blends produced with more GA produced microcapsules with lower moisture content, water activity and bulk/tapped density, but slower powder dissolution. The ATR-FTIR results suggested that there were no significant chemical interactions between the core material and carrier or between the MD and GA in the blend powders. The spray-dried noni juice powder produced using the blends with higher ratio of GA to MD showed a better protection on the bioactive compounds, resulting in a higher bioaccessibility of powders during in vitro digestion. This study provides insights into microencapsulation of noni juice using blends of MD and GA and examines the physicochemical properties and bioaccessibilities of spray-dried powders as affected by the selected carriers.

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