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 Chemical Properties and Fatty Acid Composition of Palado Seed Oil (Aglaia sp) Extracted Using Chloroform Solvent

2021 ◽  
Vol 18 (4) ◽  
Author(s):  
Syamsul RAHMAN ◽  
Salengke Salengke ◽  
Abu Bakar TAWALI ◽  
Meta MAHENDRADATTA
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Raw Material ◽  
Food Ingredients

Palado (Aglaia sp) is a plant that grows wild in the forest around Mamuju regency of West Sulawesi, Indonesia. This plant is locally known as palado. Palado seeds (Aglaia sp) can be used as a source of vegetable oil because it contains approximately 14.75 % oil, and it has the potential to be used as food ingredients or as raw material for oil production. The purpose of this study was to determine the chemical properties and the composition of fatty acids contained in palado seed oil (Aglaia sp). The employed method involved the use of palado fruit that had been processed to be palado seed and undergoing flouring process. Palado flour was produced by the extraction process by using chloroform solvent with the soxhlet method. The characteristics of the chemical properties in the oil produced were analyzed by using a standard method, including iodine, saponification, and acid values. The analysis of fatty acid composition was conducted by using gas chromatography. The results showed that palado oil extracted with hexane had an iodine value of 15.38 mg/g, saponification value of 190.01 mg KOH/g, and acids value of 1.961 mg KOH/g. The fatty acid composition of the palado seed oil consisted of saturated fatty acids (41.601 %), which included palmitic acid (41.062 %), myristic acid (0.539 %), and unsaturated fatty acids (45.949 %), which included mono-unsaturated fatty acids (MUFA) such as (22.929 %), oleic acid and poly-unsaturated fatty acids (PUFA), which was linoleic acid (23.020 %).

scholarly journals Spray Drying for the Encapsulation of Oils—A Review

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 3873 ◽  
Author(s):  
Nameer Khairullah Mohammed ◽  
Chin Ping Tan ◽  
Yazid Abd Manap ◽  
Belal J. Muhialdin ◽  
Anis Shobirin Meor Hussin
Keyword(s):  
Spray Drying ◽  
Food Industry ◽  
Functional Foods ◽  
Oxidation Stability ◽  
Drying Process ◽  
Food Ingredients ◽  
Drying Techniques ◽  
Wall Materials ◽  
Encapsulation Methods

The application of the spray drying technique in the food industry for the production of a broad range of ingredients has become highly desirable compared to other drying techniques. Recently, the spray drying technique has been applied extensively for the production of functional foods, pharmaceuticals and nutraceuticals. Encapsulation using spray drying is highly preferred due to economic advantages compared to other encapsulation methods. Encapsulation of oils using the spray drying technique is carried out in order to enhance the handling properties of the products and to improve oxidation stability by protecting the bioactive compounds. Encapsulation of oils involves several parameters—including inlet and outlet temperatures, total solids, and the type of wall materials—that significantly affect the quality of final product. Therefore, this review highlights the application and optimization of the spray drying process for the encapsulation of oils used as food ingredients.

scholarly journals Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-Drying

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 312
Author(s):  
Eduardo Morales ◽  
César Burgos-Díaz ◽  
Rommy N. Zúñiga ◽  
Johanna Jorkowski ◽  
Marcela Quilaqueo ◽  
...  
Keyword(s):  
Spray Drying ◽  
Food Processing ◽  
Physical Stability ◽  
Chemical Compounds ◽  
Protein Isolate ◽  
Drying Process ◽  
Interfacial Layers ◽  
Lupin Protein ◽  
Nacl Concentration ◽  
Multilayer Emulsions

The utilization of astaxanthin in food processing is considered to be narrow because of its substandard solubility in aqueous matrices and the instability of chemical compounds during the processing of food and the instability of chemical compounds during the processing of food. The investigation sought to evaluate multilayer emulsions stabilized by ionic interfacial layers of lupin protein isolate (LPI), ι-carrageenan (CA), and chitosan (CHI) on the physical stability of the emulsion as well as the retention of astaxanthin during the spray drying process. Primary emulsion (Pr-E) was prepared by adding LPI on oil droplet surfaces containing astaxanthin. The homogenization pressure and cycles to obtain the Pr-E were investigated. The secondary emulsion (Se-E) and tertiary emulsion (Te-E) were elaborated by mixing CA/Pr-E and CHI/Se-E, respectively. Emulsion stability was assessed under different environmental stresses (pH and NaCl). Astaxanthin retention of emulsions was determined immediately after finishing the spray-drying process. The results showed that Pr-E was stabilized with 1.0% (w/v) of LPI at 50 MPa and three cycles. Se-E and Te-E were obtained with CA/Pr-E and Se-E/CHI of 70/30 and 50/50% (w/w), respectively. The Se-E was the most stable compared to the Pr-E and Te-E when subjected to different pHs; nevertheless, once the NaCl concentration rose, no variations in the ζ-potential of all emulsions studied or destabilization were observed. The Se-E and Te-E derived provided higher astaxanthin retention (>95%) during the spray-drying process compared to Pr-E (around 88%). The results indicated that these astaxanthin multilayer emulsions show considerable potential as a functional ingredient in food products.

scholarly journals A Comprehensive Review on Infrared Heating Applications in Food Processing

Molecules ◽  
2019 ◽  
Vol 24 (22) ◽  
pp. 4125 ◽  
Author(s):  
Salam A. Aboud ◽  
Ammar B. Altemimi ◽  
Asaad R. S. Al-HiIphy ◽  
Lee Yi-Chen ◽  
Francesco Cacciola
Keyword(s):  
Food Processing ◽  
Chemical Properties ◽  
High Heat ◽  
Heating Time ◽  
Infrared Heating ◽  
Conventional Heating ◽  
Ir Radiation ◽  
Food Ingredients ◽  
High Heat Transfer ◽  
Infrared Technology

Infrared (IR) technology is highly energy-efficient, less water-consuming, and environmentally friendly compared to conventional heating. Further, it is also characterized by homogeneity of heating, high heat transfer rate, low heating time, low energy consumption, improved product quality, and food safety. Infrared technology is used in many food manufacturing processes, such as drying, boiling, heating, peeling, polyphenol recovery, freeze-drying, antioxidant recovery, microbiological inhibition, sterilization grains, bread, roasting of food, manufacture of juices, and cooking food. The energy throughput is increased using a combination of microwave heating and IR heating. This combination heats food quickly and eliminates the problem of poor quality. This review provides a theoretical basis for the infrared treatment of food and the interaction of infrared technology with food ingredients. The effect of IR on physico-chemical properties, sensory properties, and nutritional values, as well as the interaction of food components under IR radiation can be discussed as a future food processing option.

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 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.

scholarly journals Effect of Methyl–β–Cyclodextrin and Trehalose on the Freeze–Drying and Spray–Drying of Sericin for Cosmetic Purposes

2021 ◽  
Vol 14 (3) ◽  
pp. 262
Author(s):  
Lorella Giovannelli ◽  
Andrea Milanesi ◽  
Elena Ugazio ◽  
Letizia Fracchia ◽  
Lorena Segale
Keyword(s):  
Spray Drying ◽  
Textile Industry ◽  
Freeze Drying ◽  
Raw Materials ◽  
Chemical Properties ◽  
Biological Properties ◽  
Drying Process ◽  
Percentage Yield ◽  
Bombyx Mori Silk ◽  
Degumming Process

Sericin is a protein extracted from Bombyx mori silk cocoons. Over the last decade, this wastewater product of the textile industry has shown many interesting biological properties. This protein is widely used in the cosmetic and biomedical fields. In this study, sericin has been obtained via a High–Temperature High–Pressure degumming process, and was dried using the freeze–drying (fd) and spray–drying (sd) techniques. Proteins tend to collapse during drying, hence, sericin has been dried in the presence of two selected carrier agents: methyl–β–cyclodextrin and trehalose. The obtained powders have been analyzed using thermal investigation, microscopy (optical, SEM), and granulometric and spectroscopic analyses. Moreover, the percentage yield of the spray–drying process has been calculated. Both the agents were able to significantly improve the drying process, without altering the physico–chemical properties of the protein. In particular, the co–spray–drying of sericin with methyl–β–cyclodextrin and trehalose gave good process yields and furnished a powder with low moisture content and handling properties that are better than those of the other studied dried products. These characteristics seem to be appropriate and fruitful for the manufacturing of cosmetic raw materials.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

Sign in / Sign up

Export Citation Format

Share Document