scholarly journals Application of Spray-dried Microcapsules of Purslane (Portulaca oleracea L.) Seed Oil Enhances Quality of Mango Juice

2021 ◽  
Vol 15 (1) ◽  
pp. 1-9
Author(s):  
Safaa S. Abozed ◽  
Ghada M. Elaraby ◽  
Hamdy A. Zahran
Keyword(s):  
Spray Drying ◽  
Seed Oil ◽  
Gum Arabic ◽  
Titratable Acidity ◽  
Portulaca Oleracea ◽  
Soluble Solids ◽  
Omega 3 ◽  
Alpha Linolenic Acid ◽  
Mango Juice ◽  
Spray Dried

Introduction: Purslane (Portulaca oleracea L.) seeds oil are a non-traditional alpha-linolenic acid source (ALA), which is an omega-3 fatty acid. This study aimed to evaluate the physicochemical and sensory properties of mango juice fortified with purslane seed oil (PSO) microcapsules. Materials and Methods: Gum Arabic (GA) and maltodextrin, as wall-materials, were used in the microencapsulation of PSO by spray drying technique. The spray-dried microcapsules were added to the mango juice (200 mL) at the levels of 0.5, 1 and 1.5 g, ALA. Physicochemical properties such as viscosity, total soluble solids (TSS), pH and titratable acidity were measured, as well as sensory evaluation, during 28 days' storage at 4.0 ±0.5°C. Results: Our study indicated that the microencapsulation of PSO by spray drying resulted in the best microencapsulation yield (85.17%) as well as the microencapsulation efficiency (77.40%). The pH and TSS of four juice samples ranged from 3.0 to 3.6 and from 18.8 to 19.1 Brix°, respectively. In addition to that, storage periods had no significant effect on them. Conclusion: According to the findings presented in this paper, it has been concluded that the nutritional value of mango juices was enhanced by the addition of microencapsulated PSO as a source of ω-3 fatty acids.

scholarly journals PHYSICOCHEMICAL AND SENSORY EVALUATION OF YELLOW MOMBIN ( Spondias mombin L. ) ATOMIZED POWDER

2015 ◽  
Vol 28 (4) ◽  
pp. 244-252 ◽  
Author(s):  
LUÍS GOMES DE MOURA NETO ◽  
ÉRICA MILO DE FREITAS FELIPE ROCHA ◽  
MARCOS RODRIGUES AMORIM AFONSO ◽  
SUELI RODRIGUES ◽  
JOSÉ MARIA CORREIRA DA COSTA
Keyword(s):  
Ascorbic Acid ◽  
Spray Drying ◽  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Titratable Acidity ◽  
Color Appearance ◽  
Soluble Solids ◽  
Tropical Fruits ◽  
Physicochemical Composition ◽  
Sensory Acceptance

ABSTRACT: Dehydration is an important alternative to making the most of the use the surplus of production and take advantage of the seasonality of tropical fruits. Thus, this study aimed to evaluate the physicochemical composition of the yellow mombin pulp (Spondia mombin L.) powder, obtained by spray drying, and evaluate its sensory acceptance in the form of reconstituted juice. The physicochemical analyzes of the yellow mombin powder were: pH, soluble solids, titratable acidity, ascorbic acid and moisture, with all results in accordance with the current legislation. The addition of maltodextrin in the process reduced the sensory analysis values (color, appearance, and taste). The tested formulations, (powders with 25 and 27.05% maltodextrin) preserved, and even favored the aroma. These formulations had the following values (7.66 and 7.68) higher than the values found for integral juice (6.60).

scholarly journals Development and Evaluation of Nipa (Nypa Fruticans) Vinegar Powder

2018 ◽  
Vol 32 (1) ◽  
pp. 110
Author(s):  
Mario A. De Castro Jr.
Keyword(s):  
Spray Drying ◽  
Ph Value ◽  
New Technology ◽  
Production Quality ◽  
Soluble Solids ◽  
Organoleptic Evaluation ◽  
Nypa Fruticans ◽  
Three Samples ◽  
Recovery Percentage ◽  
Spray Dried

Due to emerging technologies, the improvization of products is a new trend. Spray drying is a new technology that transforms a product in liquid phase into a dry particulate powder. This study investigated the possibility of developing powder out of nipa vinegar with ideal physicochemical properties and high recovery percentage. A single process schedule design was applied in the nipa vinegar during spray drying. Three formulations of the added carrier were applied (F1- 50%, F2- 25% and F3-12.50%). The sensory characteristics of the spray-dried nipa vinegar in three formulations were analyzed and compared using organoleptic evaluation score card utilized by food experts. The pH level, total soluble solids (TSS) and solubility test of the three samples were also measured. Results showed that nipa vinegar with 12.50% of the added carrier is the preferred sample by the respondents and has the fastest solubility rate. However, it has the lowest recovery percentage. On the other hand, the nipa vinegar with 50% added carrier has the highest recovery percentage. The three samples have consistent pH value and changes were only observed in Nipa Vinegar with 50% added carrier. Further studies should be conducted to optimize the production quality of spray-dried nipa vinegar.

Encapsulation of black pepper seed oil using maltodextrin and pea protein

2019 ◽  
Vol 26 (5) ◽  
pp. 369-378
Author(s):  
Asli Can Karaca
Keyword(s):  
Droplet Size ◽  
Seed Oil ◽  
Gum Arabic ◽  
Black Pepper ◽  
Pea Protein ◽  
Carrier Materials ◽  
Creaming Stability ◽  
Oil Emulsions ◽  
Pepper Seed ◽  
Spray Dried

The goal of this research was to determine the physicochemical and emulsifying properties of pea protein, gum arabic, and maltodextrin and to investigate their potential for stabilizing black pepper seed oil emulsions and acting as carrier materials for spray dried microcapsules. The moisture content and water activity of pea protein and maltodextrin (∼5.5 g/100 g and ∼0.22) were found to be significantly lower than that of gum arabic (11.5 g/100 g and 0.46) whereas the glass transition temperatures of pea protein and maltodextrin (∼99.4 ℃) was significantly higher than that of gum arabic (72 ℃). Pea protein showed the highest viscosity (53.8 mPa s), the lowest surface tension (42.5 mN/m), and interfacial tension (10.5 mN/m) among the biopolymer materials studied. A mixture design was employed to investigate the effect of biopolymer formulation on droplet size and creaming stability of black pepper seed oil emulsions. Stable emulsions with relatively smaller droplet size were spray dried to produce microcapsules. Spray dried black pepper seed oil microcapsules produced with 1% pea protein and 39% maltodextrin had low surface oil (∼0.8%) and high encapsulation efficiency (95%). The results of this study suggest that pea protein in combination with maltodextrin can be used as carrier materials in encapsulation of black pepper seed oil.

scholarly journals The Effect of Pharmaceutical Excipients for Applying to Spray-Dried Omega-3 Powder

2019 ◽  
Vol 9 (6) ◽  
pp. 1177 ◽  
Author(s):  
◽  
◽  
◽  
◽  
◽  
...  
Keyword(s):  
Fatty Acid ◽  
Solid State ◽  
Spray Drying ◽  
Human Body ◽  
Blood Clotting ◽  
Acid Oxidation ◽  
Omega 3 ◽  
Drying Method ◽  
Omega 3 Fatty Acid ◽  
Spray Dried

Omega-3 fatty acid plays a role in protecting cells in the human body, maintaining the structure of the cell, and helping smooth metabolism. Also, it inhibits the formation of blood clotting and is effective in enhancing the formation of bone. However, the instability due to fatty acid oxidation and a fishy smell are the reasons it is avoided by people. In this study, we tried to obtain the omega-3 powder through spray-drying method using a variety of binders and surfactants for improving the limit of omega-3 fatty acid. First of all, an olive oil was used instead of omega-3 for optimization of the preparation of spray-dried omega-3 powder. Through the screening of binders and surfactants, γ-cyclodextrin and hydrogenated lecithin were chosen as a binder and a surfactant, respectively. Omega-3-loaded spray-dried powder was obtained, eventually. The morphology of omega-3-loaded spray-dried powder was spherical of 310 nm and the DHA amount was 98%. This study suggested that the transformation of omega-3 fatty acid into solid state by spray-drying using a binder and a surfactant was successively performed.

scholarly journals Nutraceutical coating composition for postharvest conservation of 'Paluma' guava

2020 ◽  
pp. 649-653
Author(s):  
Kalinny de Araújo Alves ◽  
Railene Hérica Carlos Rocha de Araújo ◽  
Agda Malany Forte de Oliveira ◽  
Fabricio Alves de Morais ◽  
Elny Alves Onias ◽  
...  
Keyword(s):  
Seed Oil ◽  
Titratable Acidity ◽  
Edible Coating ◽  
Soluble Solids ◽  
Pomegranate Seed Oil ◽  
Post Harvest ◽  
Randomized Design ◽  
Peel Color ◽  
Pomegranate Seed ◽  
Preserved Fruit

This work assesses the influence of edible coating with nutraceutical properties on post-harvest conservation of guavas 'Paluma'. The experiment comprised of a completely randomized design with four replicates and three fruits per plot. Six treatments were applied combining different concentrations of agar and pomegranate seed oil (PS): T1: 1% agar and 0.1 mL/L PS oil; T2: 2% agar and 0.2 mL L-1 PS oil; T3: 3% agar and 0.3 mL L-1 PS oil; T4: 4% agar and 0.4 mL L-1 oil; T5: 5% agar and 0.5 mL L-1 oil; and T6: control (fruits without coating). After the immersion in treatment solutions, the guavas remained stored in an air-conditioned room for ten days at 10 °C and 40% RH. Fruits without coating (control) ripened faster than coated ones, so the treatments preserved fruit coloration. The treatments T4 and T5 provided the best preservation of peel color, suggesting slower ripening and maintenance of fruit quality, as their colors tended to green and opaque. The firmness of fruits without coating was decreased by 35.15% concerning the coated ones. Treatments T4 and T5 had the lowest loss of fresh mass. On the other hand, T5 showed the lowest soluble solids contents (SS)(13.46%). Titratable acidity (TA), SS/TA ratio, total sugars, and carotenoids were not affected by treatments. The edible coating with 4% of agar plus 0.4 mL L-1 of pomegranate seed oil promoted the best quality traits for the post-harvest preservation of the guavas 'Paluma'.

scholarly journals Totipotency of Daucus carota L. Somatic Cells Microencapsulated Using Spray Drying Technology

Plants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2491
Author(s):  
José Alfredo Santiz-Gómez ◽  
Miguel Abud-Archila ◽  
Víctor Manuel Ruíz-Valdiviezo ◽  
Yazmin Sánchez-Roque ◽  
Federico Antonio Gutiérrez-Miceli
Keyword(s):  
Spray Drying ◽  
Somatic Cells ◽  
Germplasm Conservation ◽  
Gum Arabic ◽  
Stem Explants ◽  
Daucus Carota L ◽  
Carrot Cells ◽  
Air Temperatures ◽  
2,4 Dichlorophenoxyacetic Acid ◽  
Spray Dried

The carrot is considered a model system in plant cell culture. Spray drying represents a widely used technology to preserve microorganisms, such as bacteria and yeasts. In germplasm conservation, the most used methods are freeze drying and cryopreservation. Therefore, the aim of this work was to evaluate the effect of spray drying on the viability and totipotency of somatic carrot cells. Leaf, root and stem explants were evaluated to induce callus with 2 mg/L of 2,4-dichlorophenoxyacetic acid (2,4-D). Calli obtained from the stem were cultivated in a liquid medium with 1 mg/L of 2,4-D. Cell suspensions were spray dried with maltodextrin-gum Arabic and maltodextrin-xanthan gum mixtures, two outlet air temperatures (50 and 60 °C) and 120 °C inlet air temperature. Results showed that carrot cells were viable after spray drying, and this viability remained for six months at 8 °C. The totipotency of the microencapsulated cells was proven. Cells that were not spray dried regenerated 24.6 plantlets, while the spray dried cells regenerated 19 plantlets for each gram of rehydrated powder. Thus, spray drying allowed researchers to obtain viable and totipotent cells. This work is the first manuscript that reported the spray drying of plant somatic cells.

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