Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying

Abstract The objective of this work was to optimize the spray drying of jussara pulp using mixtures of modified starch (MS) with whey protein concentrate (WPC) or soy protein isolate (SPI) as the carrier agents. Two central composite rotatable designs were used to evaluate the effect of the independent variables of inlet air temperature (140 °C to 200 °C), carrier agent concentration - CAC (0.5 to 2 g carrier agent/g jussara pulp solids) and the proportions of MS:WPC or MS:SPI (5 to 30 g WPC or SPI/100 g carrier agent) on the following responses for powders formulated with MS:WPC and MS:SPI, respectively: moisture content (0.3% to 1.4% and 0.6% to 1.2%), solubility (78.0% to 92.9% and 78.9% to 83.8%), retention of total anthocyanins (49.2% to 82.9% and 34.1% to 96.9%), encapsulation efficiency (98.5% to 99.7% and 98.5% to 99.5%), hue angle (9.1 to 44.0 and 3.7 to 42.6), chroma (10.0 to 15.3 and 9.2 to 14.3) and process yield (33.2% to 55.5% and 49.9% to 78.5%). The inlet air temperature 170 °C, CAC of 1.25 and 2 g/g jussara pulp solids and proportion of MS:WPC or MS:SPI of 17.5 and 30 g/100 g were recommended as the selected conditions.

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Physicochemical and nutritional properties of jussara pulp powder (Euterpe edulis M.) by spray-drying

Research Society and Development ◽

10.33448/rsd-v10i1.11256 ◽

2021 ◽

Vol 10 (1) ◽

pp. e44110111256

Author(s):

Linda Mariana Oliveira da Silva ◽

Gustavo Augusto Silva Santos ◽

Adones Almeida Rocha ◽

Ana Karoliny da Silva Raposo ◽

Louryval Coelho Paixão ◽

...

Keyword(s):

Spray Drying ◽

Phenolic Content ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Whey Protein Concentrate ◽

Total Phenolic ◽

Anthocyanin Content ◽

Nutritional Properties ◽

Euterpe Edulis ◽

Palm Heart

The jussara palm (Euterpe edulis) is well known for its great presence in several Brazilian states and produces an edible palm heart and spherical fruits popularly known as jussara. Due to their high anthocyanin content, these fruits contain only one light brown seed that is covered by thin and dark purple skin. This study was carried out to evaluate the effects of different mixtures of carrier agents (CA) (modified starch-MS plus whey protein concentrate-WPC or soy protein isolate-SPI) on the characteristics of microcapsules containing spray-dried jussara pulp powder. Four treatments, 30%CAC+17.5%MS:WPC, 17.5%CAC+30%MS:WPC, 30%CAC+17.5%MS:SPI and 17.5%CAC+30%MS:SPI, were evaluated, where CAC=carrier agent concentration (g carrier/g jussara pulp solids) and the proportions MS:WPC and MS:SPI indicate the grams of protein (WPC or SPI) per 100g of carrier. The concentration of 30%CAC+17.5%MS:WPC improved the wettability, anthocyanin content, total phenolic content and encapsulation efficiency. The particles presented smoother surfaces with a reduced number of folds when WPC was present. The usage of WPC or SPI mutually with MS was shown as a valid option in the spray drying of jussara pulp.

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Influence of Maltodextrin and Spray Drying Process Conditions on Sugarcane Juice Powder Quality

Revista Facultad Nacional de Agronomía Medellín ◽

10.15446/rfnam.v68n1.47839 ◽

2015 ◽

Vol 68 (1) ◽

pp. 7509-7520 ◽

Cited By ~ 19

Author(s):

Esteban Largo Ávila ◽

Misael Cortés Rodríguez ◽

Héctor José Ciro Velásquez

Keyword(s):

Spray Drying ◽

Air Temperature ◽

Fruits And Vegetables ◽

Industrial Sector ◽

Sugarcane Juice ◽

Operating Conditions ◽

Process Conditions ◽

Drying Process ◽

Food Powder ◽

Central Composite

Food powder liquid extracts obtained from fruits and vegetables can be manufactured using spray drying technologies while maintaining the quality attributes that are required by the industrial sector. The aim of this study was to evaluate the effect of maltodextrin and spray drying process conditions on sugarcane juice powder. A central composite design was used with a response surface analysis of four factors: (A) maltodextrin (10-20%), (B) inlet air temperature (130-150 °C), (C) outlet air temperature (75-85 °C) and (D) atomization speed (22,000-26,000 rpm). Moisture, hygroscopicity, solubility, effective recovery and formation of deposits on the walls presented significant differences (P<0.05) with respect to all factors, while, for water activity, no statistical differences were observed. The optimization of the factors found for the drying operating conditions were: (A) 20%, (B) 130 °C, (C) 75 °C and (D) 22,000 rpm, respectively.

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Gel properties and structural characteristics of soy protein isolate treated with different salt ions before spray drying combined with dynamic high-pressure micro-fluidization

Food and Bioproducts Processing ◽

10.1016/j.fbp.2020.10.016 ◽

2021 ◽

Vol 125 ◽

pp. 68-78

Author(s):

Li Zheng ◽

Mingyu He ◽

Xuena Zhang ◽

Joe M. Regenstein ◽

Zhongjiang Wang ◽

...

Keyword(s):

High Pressure ◽

Spray Drying ◽

Soy Protein ◽

Structural Characteristics ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Gel Properties ◽

Salt Ions ◽

Dynamic High Pressure

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Microencapsulation of Chia Seed Oil (Salvia hispanica L.) in Spray and Freeze-Dried Whey Protein Concentrate/Soy Protein Isolate/Gum Arabic (WPC/SPI/GA) Matrices

Proceedings ◽

10.3390/proceedings2020053022 ◽

2020 ◽

Vol 53 (1) ◽

pp. 22

Author(s):

María Gabriela Bordón ◽

Gabriela Noel Barrera ◽

Maria C. Penci ◽

Andrea Bori ◽

Victoria Caballero ◽

...

Keyword(s):

Soy Protein ◽

Seed Oil ◽

Soy Protein Isolate ◽

Gum Arabic ◽

Protein Isolate ◽

Whey Protein Concentrate ◽

Drying Methods ◽

Protein Concentrate ◽

Chia Seed ◽

Chia Seed Oil

Microencapsulation by different drying methods protects chia seed oil (CSO) against oxidative degradation, and ultimately facilitates its incorporation in certain foods. The aim of this work was to analyze the influence of freeze or spray drying, as well as of the coacervation phenomena in a ternary wall material blend—whey protein concentrate/soy protein isolate/gum arabic (WPC/SPI/GA)—on the physico–chemical properties of microencapsulated CSO. Differential scanning calorimetry studies indicated that the onset, peak, and end set temperatures for denaturation events shifted from 72.59, 77.96, and 78.02 to 81.34, 86.01, and 92.58 °C, respectively, in the ternary blend after coacervation. Oxidative stability indexes (OSI) of powders were significantly higher (p < 0.05) for both drying methods after inducing coacervation—from 6.45 to 12.04 h (freeze-drying) and 12.05 to 15.31 h (spray drying)—which was possibly due to the shifted denaturation temperatures after biopolymer interaction. It can be concluded that the ternary WPC/SPI/GA blend constitutes an adequate matrix to encapsulate CSO.

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Microencapsulation of GuaLou Seed Oil by Spray Drying

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.554-556.934 ◽

2012 ◽

Vol 554-556 ◽

pp. 934-937

Author(s):

Jian Yu ◽

Xiang Hong Li ◽

Yong Le Liu ◽

Chi Ling Li

Keyword(s):

Spray Drying ◽

Air Temperature ◽

Seed Oil ◽

Core Material ◽

Wall Material ◽

Process Conditions ◽

Arabic Gum ◽

Solids Content ◽

Drying Conditions ◽

Best Parameters

The objective of this work was to study the influence of some process conditions on the microencapsulation of Gualou seed oil by spray drying. The results showed that the best parameters of microencapsulation were as follows: the ratio of arabic gum to maltodextrin was 1:1, and that of core material to wall material was 2:3; and the total solids content was 25%. The optimum spray drying conditions were that the air temperature of inlet was 180 °C, and that of outlet was 80 °C; the homogenizing pressure was 35MPa. The maximum microencapsulation efficiency was 86±0.95%.

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Determination of Nitrite in Milk- and Soy-Based Nutritional Ingredients by Derivatization with 2,3-Diaminonaphthalene and Fluorescence Spectrometry

Journal of AOAC International ◽

10.5740/jaoacint.17-0118 ◽

2017 ◽

Vol 100 (6) ◽

pp. 1831-1835

Author(s):

Stefan Ehling ◽

Todime M Reddy

Keyword(s):

Soy Protein Isolate ◽

Milk Powder ◽

Sodium Caseinate ◽

Protein Isolate ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Intermediate Precision ◽

Powdered Milk ◽

Reliable Determination

Abstract Nitrite (NO2–) is an inorganic anion that can be found in various powdered milk- and soy-based nutritional ingredients as an incidental contaminant. Reliable determination of NO2– in nutritional ingredients is of paramount importance to ensure the safety of finished products. The derivatization reaction of NO2– with 2,3-diaminonaphthalene with the formation of fluorescent 2,3-naphtotriazole has been adapted to milk- and soy-based nutritional ingredients. The sample preparation consisted of protein precipitation with Carrez solution, simple pass-through cleanup of extracts utilizing a carbon black-based cartridge and derivatization, followed by batch fluorometry. The method was validated in six representative ingredient matrixes—i.e., whole-milk powder, nonfat dry milk, milk protein concentrate, whey protein concentrate, sodium caseinate, and soy protein isolate. Recovery values were 82–109%, whereas within-day and intermediate precision were 0.6–5.2 and 3.6–11% (RSDs), respectively. The method LOQ was 0.1 or 0.2 µg/g sodium nitrite (NaNO2), depending on the ingredient matrix. Surveyed NO2– concentration levels in 25 lots of 10 types of nutritional ingredients ranged from between less than 0.1 to 29 µg/g NaNO2. This method is proposed as a more sensitive and rugged alternative to the widely used ion chromatographic and colorimetric approaches.

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

Journal of Pure and Applied Microbiology ◽

10.22207/jpam.14.4.18 ◽

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.

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Addition of Salt Ions before Spraying Improves Heat- and Cold-Induced Gel Properties of Soy Protein Isolate (SPI)

Applied Sciences ◽

10.3390/app9061076 ◽

2019 ◽

Vol 9 (6) ◽

pp. 1076 ◽

Cited By ~ 7

Author(s):

Li Zheng ◽

Fei Teng ◽

Na Wang ◽

Xue-Na Zhang ◽

Joe Regenstein ◽

...

Keyword(s):

Spray Drying ◽

Soy Protein ◽

Soy Protein Isolate ◽

Three Dimensional ◽

Meat Products ◽

Protein Isolate ◽

Dimensional Structure ◽

Gel Properties ◽

Dry Powders ◽

Salt Ions

Spray drying is used in the food industry to convert liquids into dry powders. The effect of the addition of salt ions before spray drying to improve the heat- and cold-induced gel properties of soy protein isolate (SPI) was investigated. Certain concentrations of Na+ (0.005–0.01 M), Mg2+ (0.005 M), and Ca2+ (0.005 M) significantly increased the hardness, springiness, cohesiveness, chewiness, gumminess, resilience, and water holding capacity of the heat- and cold-induced gels. This effect arises predominantly due to the functional groups buried in the protein matrix that are partially exposed to improve the interactions between the protein molecules. The main interactions that promoted gel formation and maintained the three-dimensional structure of the heat- and cold-induced gels were hydrophobic and disulfide interactions. Analysis using scanning electron microscopy showed that the heat- and cold-induced gels were uniform, had smooth surfaces, and had smaller pores with added Na+ (0.01 M), Mg2+ (0.005 M), and Ca2+ (0.005 M). The results indicate that we might broaden the applications of SPI by simulating the industrial gel manufacturing process for products such as fish balls and chiba tofu. Overall, adding salt ions before spray drying could offer great potential for the development of SPI with enhanced functionality suitable for comminuted meat products.

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