Spray-Dried Whey Protein Concentrate-Iron Complex

Poor absorption of iron from food and oral iron formulations results in extensive use of high-dose oral iron, which is not tolerated. Disposal of whey, a byproduct of the cheese industry, causes environmental pollution. Whey proteins have the ability to bind significant amount of iron, thereby reducing its chemical reactivity and incompatibility with other components in foods. To make iron compatible with food, it was complexed with whey protein concentrate (WPC). After complexation, centrifugation and ultrafiltration techniques were utilised to eliminate the insoluble and free iron from the solution. To enable the availability of whey protein concentrate–iron (WPC–Fe) complex in the powder form, spray drying technique was used. Optimized spray drying conditions used for the preparation were: inlet temperature 180 °C, flow rate 2.66 mL/min and solution of total solids 15 %. The complex was observed to be stable under different processing conditions. The in vitro bioaccessibility (iron uptake) of the bound iron from the WPC–Fe complex was significantly higher (p<0.05) than that from iron(II) sulphate under simulated gastrointestinal conditions. WPC–Fe complex with improved iron bioaccessibility could safely substitute iron fortificants in different functional food preparations.

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Physicochemical Properties and Oxidative Stability of Milk Fortified with Spray-Dried Whey Protein Concentrate–Iron Complex and In Vitro Bioaccessibility of the Added Iron

Food Technology and Biotechnology ◽

10.17113/ftb.57.01.19.5945 ◽

2019 ◽

Vol 57 (1) ◽

pp. 48-58 ◽

Cited By ~ 1

Author(s):

Indrajeet Singh Banjare ◽

Kamal Gandhi ◽

Khushbu Sao ◽

Sumit Arora ◽

Vanita Pandey

Keyword(s):

Physicochemical Properties ◽

Whey Protein ◽

Whey Protein Concentrate ◽

Inlet Temperature ◽

Protein Concentrate ◽

Significant Difference ◽

In Vitro Bioaccessibility ◽

Fe Complex ◽

Spray Dried

In the present study, spray-dried whey protein concentrate–iron (WPC–Fe) complex was prepared using a laboratory-scale spray drier under the optimized conditions of inlet temperature 180 °C, flow rate 2.66 mL/min and total solids 15 % with the objective to make iron compatible with food products. In order to remove the free iron from the bound iron, standardised method involving centrifugation and ultrafiltration was employed. Further, the retentate was subjected to spray drying to produce WPC–Fe complex. Milk fortified with WPC–Fe complex (γ(iron)=15 mg/L) showed non-significant difference in heat stability, rennet coagulation time, colour estimation, curd tension, viscosity and sensory attributes as compared to control milk. In vitro bioaccessibility of iron and induction period of the fat from milk fortified with WPC–Fe complex were found to be slightly higher (p<0.05) than that of milk fortified with iron alone. Therefore, milk can be fortified with up to 15 mg/L iron in the form of WPC–Fe complex without significantly affecting its physicochemical properties.

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Microencapsulation of ghee flavourants with whey protein concentrate and guar gum using spray drying

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15537 ◽

2021 ◽

Author(s):

Neha Duhan ◽

Jatindra K Sahu ◽

Asutosh Mohapatra ◽

SN Naik

Keyword(s):

Whey Protein ◽

Spray Drying ◽

Guar Gum ◽

Whey Protein Concentrate ◽

Protein Concentrate

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Whey Protein Concentrate, Pullulan, and Trehalose as Thermal Protective Agents for Increasing Viability of Lactobacillus plantarum Starter by Spray Drying

Food Science of Animal Resources ◽

10.5851/kosfa.2019.e94 ◽

2020 ◽

Vol 40 (1) ◽

pp. 118-131 ◽

Cited By ~ 1

Author(s):

Haiyue Sun ◽

Xiaoman Hua ◽

Minghao Zhang ◽

Yu Wang ◽

Yiying Chen ◽

...

Keyword(s):

Whey Protein ◽

Lactobacillus Plantarum ◽

Spray Drying ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Protective Agents

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Optimization of spray-drying conditions for the preparation of whey protein concentrate–iron complex using response surface methodology

International Journal of Food Properties ◽

10.1080/10942912.2019.1651735 ◽

2019 ◽

Vol 22 (1) ◽

pp. 1411-1424 ◽

Cited By ~ 1

Author(s):

Indrajeet Singh Banjare ◽

Kamal Gandhi ◽

Khushbu Sao ◽

Rajan Sharma

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Whey Protein ◽

Spray Drying ◽

Iron Complex ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Drying Conditions

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Effects of spray drying conditions and the addition of surfactants on the foaming properties of a whey protein concentrate

LWT ◽

10.1016/j.lwt.2014.02.016 ◽

2014 ◽

Vol 58 (1) ◽

pp. 109-115 ◽

Cited By ~ 12

Author(s):

J. Osorio ◽

J. Monjes ◽

M. Pinto ◽

C. Ramírez ◽

R. Simpson ◽

...

Keyword(s):

Whey Protein ◽

Spray Drying ◽

Whey Protein Concentrate ◽

Foaming Properties ◽

Protein Concentrate ◽

Drying Conditions

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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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Comparison of bioactive compounds and nutrient contents in whey protein concentrate admixture of turmeric extract produced by spray drying and foam mat drying

Food Chemistry ◽

10.1016/j.foodchem.2020.128772 ◽

2021 ◽

Vol 345 ◽

pp. 128772

Author(s):

Jaqueline Vieira Piovezana Gomes ◽

Lívya Alves de Oliveira ◽

Stephanie Michelin Santana Pereira ◽

Aline Rosignoli da Conceição ◽

Pamella Cristine Anunciação ◽

...

Keyword(s):

Whey Protein ◽

Spray Drying ◽

Bioactive Compounds ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Nutrient Contents ◽

Turmeric Extract

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Physico-Chemical, Textural and Sensory Characteristics of Wheat Flour Biscuits Supplemented with Different Levels of Whey Protein Concentrate

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.7.3.15 ◽

2019 ◽

Vol 7 (3) ◽

pp. 761-771 ◽

Cited By ~ 1

Author(s):

Hiba Ahmed Mohammed Ahmed ◽

Syed Amir Ashraf ◽

Amir Mahgoub Awadelkareem ◽

Jahoor Alam ◽

Abdelmoniem Ibrahim Mustafa

Keyword(s):

Whey Protein ◽

Wheat Flour ◽

Crude Protein ◽

Significant Rise ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Physico Chemical ◽

Significant Difference ◽

Different Levels

The objective of this study was to evaluate the nutritional, non-nutritional as well as physico-chemical characteristics of biscuits developed from the supplementation of wheat flour with different levels of whey protein concentrate (WPC). The biscuits were prepared by using composite blends of wheat flour (WF) and WPC in different combination such as 100:0 (WF), 95:5 (WWP 5%), 90:10 (WWP 10%) and 85:15 (WWP 15). Proximate analysis of control as well as treated sample showed significant rise in crude protein content, with increase in WPC supplementation. Moreover, Non-nutritional factor such as tannin content and polyphenols was found to be highest in WF sample followed by WWP (5%), WWP (10%) and WWP (15%). In addition to that, in-vitro protein digestibility (IVPD) was found to be highest in WPC and when IVPD was compared with the crude protein, a significant difference was observed. Additionally, with the increase in WPC ratio the concentration of lysine, aspartic acid and glutamic acid was improved. Moreover mineral analysis revealed that, WF had highest amount of iron 0.66 mg/100g followed by WWP (5%), WWP (10%), WWP (15%) and WPC. Moreover, spread ratio of cookies found to be significant with the increase in the levels of WPC. Sensory evaluation of the samples revealed that, WWP (15%) had highest acceptance rating followed by WWP (10%). Based upon our investigation, we found that WPC could be a good source of supplementation for the development of protein enriched biscuits to combat the problem of malnutrition.

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