Optimization of the encapsulation of the mixture made from flesh and peel pitaya  extract by spray drying

In this study, the optimal conditions for spray drying of the extract made from flesh and peel of red pitaya were tested using the central composite design (CCD). The response surface methodology was used to evaluate the effect of inlet air drying temperature (145 – 155°C) and concentration of maltodextrin (13-17% w/w) on the physicochemical properties of the powder. The regression models accurately predicted the retention of betacyanin (R2=0.94) and total phenolic (R2=0.95). The optimal conditions for spray drying were determined as inlet air drying temperature at 148 and 14.62% maltodextrin. Under these conditions, the spray-dried powder achieved retention of betacyanin of 68.04% and retention of total phenolic of 84.17%. The optimized sample achieved a moisture content of 4.41%, the water activity of 0.39, and the water solubility index of 97.41%.

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OPTIMIZATION OF SPRAY DRYING CONDITION FROM TRAMETES VERSICOLOR MUSHROOM EXTRACT

Journal of Science and Technology - IUH ◽

10.46242/jst-iuh.v39i03.274 ◽

2020 ◽

Vol 39 (03) ◽

Author(s):

NGUYEN NGOC TUAN ◽

NGUYEN THI NGAN ◽

NGUYEN NGOC THUAN ◽

NGUYEN TRAN NGOC MAI ◽

NGUYEN DUC VUONG ◽

...

Keyword(s):

Spray Drying ◽

Flow Rate ◽

Trametes Versicolor ◽

Total Solid ◽

Total Phenolic ◽

Feed Flow Rate ◽

Optimal Conditions ◽

Drying Temperature ◽

Surface Method ◽

Experimental Values

In this study, the optimal conditions for the spray drying from Trametes versicolor (V.C.) extracts were determined using response surface method/technique (RSM). One kilogram of material was extracted with 30L ethanol 65% of 70oC for 7 hours. Solids were filtered off, extract was concentrated to obtain solution containing about 20% total solid using a vacuum evaporator. Study on the effects of three independent variables, namely maltodextrin ratio (% w/v), feed flow rate (ml/min) and inlet drying temperature (oC) on the responses; total phenolic content (TPC) and moisture content (MC). The optimal conditions for spray drying process from T. versicolor extracts were found to be maltodextrin ratio of 5%w/v, inlet drying temperature of 160oC and feed flow rate of 26.05ml/min. The experimental values of TPC and MC were 35.76±0.04mg GAE/g, 4.43±0.02%

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Optimization of maltodextrin and carrageenan gum concentration added in spray drying process of Pouzolzia zeylanica extract by response surface methodology

The Journal of Agriculture and Development ◽

10.52997/jad.11.03.2018 ◽

2018 ◽

Vol 17 (03) ◽

pp. 77-85

Author(s):

Tan D. Nguyen

Keyword(s):

Particle Size ◽

Response Surface Methodology ◽

Moisture Content ◽

Response Surface ◽

Spray Drying ◽

Bioactive Compounds ◽

Mekong Delta ◽

Physicochemical Characteristics ◽

Central Composite ◽

Spray Dried

Pouzolzia zeylanica is a kind of medicinal plant which is generally cultivated in Mekong Delta region. It owns many bioactive compounds that are known to possess antioxidant, antimicrobial and anticarcinogenic properties. This study aimed to optimize additional carrier concentration for spray drying of Pouzolzia zeylanica extract. Response Surface Methodology (RSM) with central composite design (CCD) was applied for optimization and investigation of the influence of maltodextrin (5÷15%, w/v) and carrageenan gum (0.06÷1.0%, w/v) concentration on the physicochemical characteristics of spray dried powder (bioactive compounds, moisture content as well as particle size distribution). The results showed that the optimum concentrations of maltodextrin and carrageenan gum were 8.8% w/v and 0.082% w/v, respectively. At these optimal conditions, the anthocyanin, flavonoid, polyphenol, tannin, moisture content and particle size of obtained spray dried powder were 5.77 mg cyanidin-3-glycoside equivalents (CE)/100 g; 29.49 mg quercetin equivalents (QE)/g; 28.35mg gallic acid equivalents (GAE)/g; 27.44 mg tannic acid equivalents (TAE)/g, 6.55% and 6.09 μm, respectively

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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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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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Optimization of nitrogen source for Bifidobacterium bifidum using response surface methodology

Acta Universitatis Cibiniensis Series E Food Technology ◽

10.1515/aucft-2016-0004 ◽

2016 ◽

Vol 20 (1) ◽

pp. 53-64 ◽

Cited By ~ 2

Author(s):

He Chen ◽

Jianbo Kou ◽

Man Hu ◽

Guowei Shu

Keyword(s):

Response Surface Methodology ◽

Carbon Source ◽

Central Composite Design ◽

Liquid Medium ◽

Nitrogen Source ◽

Bifidobacterium Bifidum ◽

Optimal Conditions ◽

Medium Carbon ◽

Central Composite ◽

Mrs Medium

Abstract In order to improve the viable counts of Bifidobacterium bifidum BB01 in the liquid medium, the Central Composite Design (CCD) was used to optimize the nitrogen source in the medium of B. bifidum BB01. The results showed that the nitrogen source composition of B. bifidum BB01 was: peptone 0.9%, yeast extracts 0.3%, beef paste 0.7%. Under the optimal conditions, the viable counts of B. bifidum BB01 reached (2.49±0.06)×109CFU/mL after cultured at 18h, which was 42.97% higher than MRS (lactose), and 12.85% higher than the optimized MRS medium (carbon source and prebiotics were optimized). Therefore, the CCD used in this study is workable for promoting the growth of B. bifidum BB01.

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The Brazilian Way to Consume acai: Do guarana Extract and Sugar Concentrations Influence on Acceptance?

Journal of Food Research ◽

10.5539/jfr.v3n1p39 ◽

2013 ◽

Vol 3 (1) ◽

pp. 39

Author(s):

Gabriela Montenegro ◽

Karen S. Pereira ◽

Lauro Melo

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Critical Value ◽

Consumer Acceptance ◽

Central Composite Rotatable Design ◽

Optimal Conditions ◽

F Test ◽

Sensory Acceptance ◽

Amazon Estuary ◽

Central Composite

Acai is a palm widely distributed in the Amazon estuary floodplains. The edible pulp of acai fruits is commonly macerated with water to produce a thick, purple beverage of creamy texture, oily appearance, and characteristic flavor. Depending on the Brazilian region, the acai based-product is prepared adding sugar and guarana extract, but their ideal proportions have never been determined in order to optimize consumers’ sensory acceptance. This research investigated these concentrations using response surface methodology (RSM) based on a five-level, two variable central composite rotatable design (CCRD). Dependent variable was consumer acceptance (flavor, texture and overall liking) and results were analyzed by multivariate regressions. Analyses of Variance (ANOVAs) showed significant models – F-test values (29.3 for flavor, for texture 37.8 and 30.4 for overall liking) higher than the critical value of 4.35 (d.f. = 3; p < 0.05; R2 of 0.926 for flavor, 0.942 for texture and 0.929 for overall liking). Acceptance models are presented (significant parameters). Results showed that guarana extract has a stronger influence (negative) on acceptance compared to sugar (positive), both not on optimal conditions yet. Therefore, more studies are needed in order to optimize acai acceptance.

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Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears

Food and Bioproducts Processing ◽

10.1016/j.fbp.2011.11.009 ◽

2012 ◽

Vol 90 (3) ◽

pp. 433-441 ◽

Cited By ~ 122

Author(s):

Nadia Djendoubi Mrad ◽

Nourhène Boudhrioua ◽

Nabil Kechaou ◽

Francis Courtois ◽

Catherine Bonazzi

Keyword(s):

Ascorbic Acid ◽

Physicochemical Properties ◽

Total Phenolic Content ◽

Phenolic Content ◽

Total Phenolic ◽

Air Drying ◽

Drying Temperature

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Application of the central composite design to optimize the calcium carbonate-HPMC co-processed excipient prepared by co-spray drying

RSC Advances ◽

10.1039/c5ra15941e ◽

2015 ◽

Vol 5 (114) ◽

pp. 94105-94114 ◽

Cited By ~ 14

Author(s):

JinZhi Li ◽

Xiao Lin ◽

Fei Wu ◽

Lan Shen ◽

YouJie Wang ◽

...

Keyword(s):

Response Surface Methodology ◽

Calcium Carbonate ◽

Central Composite Design ◽

Response Surface ◽

Spray Drying ◽

Central Composite

The central composite design-response surface methodology provided theoretical guidance for development of co-processed excipients based on calcium carbonate and HPMC.

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Modelling and Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Black Quinoa by Response Surface Methodology

Molecules ◽

10.3390/molecules26123616 ◽

2021 ◽

Vol 26 (12) ◽

pp. 3616

Author(s):

Valentina Melini ◽

Francesca Melini

Keyword(s):

Response Surface Methodology ◽

Phenolic Compounds ◽

Response Surface ◽

Total Phenolic ◽

Solvent Ratio ◽

Optimal Conditions ◽

Ultrasound Assisted Extraction ◽

Assisted Extraction ◽

Ultrasound Assisted ◽

Functional Components

Phenolic compounds are currently the most investigated class of functional components in quinoa. However, great variability in their content emerged, because of differences in sample intrinsic and extrinsic characteristics; processing-induced factors; as well as extraction procedures applied. This study aimed to optimize phenolic compound extraction conditions in black quinoa seeds by Response Surface Methodology. An ultrasound-assisted extraction was performed with two different mixtures; and the effect of time; temperature; and sample-to-solvent ratio on total phenolic content (TPC) was investigated. Data were fitted to a second-order polynomial model. Multiple regression analysis and analysis of variance were used to determine the fitness of the model and optimal conditions for TPC. Three-dimensional surface plots were generated from the mathematical models. TPC at optimal conditions was 280.25 ± 3.94 mg of Gallic Acid Equivalent (GAE) 100 g−1 dm upon extraction with aqueous methanol/acetone, and 236.37 ± 5.26 mg GAE 100 g−1 dm with aqueous ethanol mixture. The phenolic profile of extracts obtained at optimal conditions was also investigated by HPLC. The two extracting procedures did not show different specificities for phenolic compounds but differed in the extraction yield.

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Effect of Spray Drying on the Microencapsulation of Blueberry Natural Antioxidants

Proceedings ◽

10.3390/foods_2020-07683 ◽

2020 ◽

Vol 70 (1) ◽

pp. 26

Author(s):

Mariana S. Lingua ◽

Virginia Salomón ◽

María V. Baroni ◽

Jesica E. Blajman ◽

Luis María Maldonado ◽

...

Keyword(s):

Phenolic Compounds ◽

Moisture Content ◽

Spray Drying ◽

Encapsulation Efficiency ◽

Water Solubility ◽

Phenolic Content ◽

Natural Antioxidants ◽

Total Phenolic ◽

Inlet Temperature ◽

Food Ingredients

Phenolic compounds obtained from blueberries have gained great attention due to their more effective bioactive roles in human health than those of whole berries. However, they are sensitive to environmental conditions and are therefore susceptible to degradation affecting their effectiveness. The microencapsulation of these compounds by spray drying provides a solution to these problems. This work aimed to study the effect of spray drying on the microencapsulation of the blueberry phenolic compounds to optimize the production of a powder rich in stable polyphenols. The phenolic extract from blueberries was spray dried under different conditions of inlet air temperatures (140 and 160 °C) and encapsulating agent concentrations (20 and 30% w/v), using maltodextrin (14.7 dextrose equivalent). The drying yield, moisture content, water-solubility, total and surface phenolic content, and encapsulation efficiency of total phenolic were investigated. The results obtained showed that the different conditions evaluated influenced the drying yield, moisture content, surface phenolic content, and encapsulation efficiency of phenolic compounds. In this sense, the powders with the best characteristics were obtained with 30% w/v of maltodextrin at 160 °C inlet temperature. These powders, rich in blueberry polyphenols stabilized by microencapsulation, are easier to handle for application, so they could be used as functional food ingredients.

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