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 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 Microencapsulation of essential thyme oil by spray drying and its antimicrobial evaluation against Vibrio alginolyticus and Vibrio parahaemolyticus

2017 ◽  
Vol 78 (2) ◽  
pp. 311-317 ◽  
Author(s):  
O. Tomazelli Júnior ◽  
F. Kuhn ◽  
P. J. M. Padilha ◽  
L. R. M. Vicente ◽  
S. W. Costa ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Spray Drying ◽  
Vibrio Parahaemolyticus ◽  
Chemical Compounds ◽  
Wall Material ◽  
Drying Process ◽  
Thyme Oil ◽  
Oil In Water ◽  
Antimicrobial Evaluation ◽  
Antibacterial Potential

Abstract The aims of this research were first, to evaluate the antibacterial potential of commercial thyme essential oil against V. alginolyticus and V. parahaemolyticys and second, using the spray drying technique to produce microcapsules. chemical compounds of thyme oil and microcapsules were identified and quantified being thymol the chemical component present at the highest concentration. Oil-in-water (O/W) emulsions were prepared and the microcapsules were obtained with a spray dryer using maltodextrin as wall material (ratio 1:4). Thyme oil and the microcapsules exhibited antimicrobial activity against V. parahaemolyticus and V. alginolyticus. The spray drying process did not affect the antimicrobial activity of thyme essentialoil.

scholarly journals Mechanistic modeling expedites the development of spray dried biologics

2018 ◽  
Author(s):  
Nicholas B. Carrigy ◽  
Lu Liang ◽  
Hui Wang ◽  
Sam Kariuki ◽  
Tobi E. Nagel ◽  
...  
Keyword(s):  
Ambient Temperature ◽  
Spray Drying ◽  
Physical Stability ◽  
Statistical Design ◽  
Mechanistic Modeling ◽  
Mechanistic Models ◽  
Drying Process ◽  
Statistical Design Of Experiments ◽  
Alternative Approach

Spray drying can be used to extend the shelf life of biologics stored at ambient temperature. Empirical and statistical design of experiments approaches typically require a relatively large number of experiments to determine suitable formulation and spray drying process parameters. An alternative approach, which may require fewer experiments, is to use mechanistic models to select these parameters. In this paper, mechanistic models are applied to develop a bacteriophage powder expected to have long-term physical stability at ambient temperature. The developed powder may be useful for decreasing incidences of foodborne illness in Kenya.Keywords: bacteriophage powder; glass transition temperature; supplemented phase diagram; spray drying; stability.  

Fate of Salmonella and Enterococcus faecium During Pilot-Scale Spray Drying of Soy Protein Isolate

2020 ◽  
Author(s):  
Philip Steinbrunner ◽  
Bradley P. Marks ◽  
Elliot T. Ryser ◽  
Quincy J. Suehr ◽  
Sanghyup Jeong
Keyword(s):  
Spray Drying ◽  
Soy Protein ◽  
Enterococcus Faecium ◽  
Phage Type ◽  
Soy Protein Isolate ◽  
Pilot Scale ◽  
Protein Isolate ◽  
Spray Dryer ◽  
Drying Process ◽  
Powder Product

Outbreaks and recalls associated with microbial contamination of powdered foods have raised concern for the safety of the spray drying process and its products. However, little research on the fate of bacteria during the spray drying process has been done, leaving much unknown about the risks of contamination in spray dryers. Therefore, quantifying the contamination levels of  Salmonella  and  Enterococcus faecium  (as a surrogate) in various locations within a pilot scale spray dryer can help illustrate the distribution of bacterial contamination, including the final product. A 10% w/w dispersion of water and soy protein isolate was mixed with tryptic soy broth containing yeast extract inoculated with  Salmonella  Enteritidis phage type 30 ( S.  Enteritidis PT30) or  E. faecium  NRRL B-2354. This dispersion was spray dried using a pilot scale tall-form co-current spray dryer at inlet air temperatures of 180, 200, or 220°C. After drying, samples of powder from 8 locations within the system were collected/surface swabbed, plated, and enumerated. Spray drying achieved 2.40-4.15 and 2.33-2.83 log reductions in concentration of  Salmonella  and  E. faecium,  respectively in the final powder product accumulated in the dryer’s collectors.  Salmonella  and  E. faecium  were found in varying concentrations in all locations within the spray dryer after a complete drying cycle. Differences in inlet air temperature between 180-220°C had no significant effect on the inactivation levels. As a surrogate,  E. faecium  was more resistant to spray drying than  Salmonella . Overall, spray drying is capable of significant bacterial reduction in the final powder product, which can be combined with other hurdle technologies. However, adequate cleaning and sanitization procedures must be taken into considerations to prevent cross-contamination.

scholarly journals Optimization of inulin production process parameters using response surface methodology

2020 ◽  
Vol 6 (1) ◽  
Author(s):  
Wasim Akram ◽  
Navneet Garud
Keyword(s):  
Response Surface ◽  
Spray Drying ◽  
Product Yield ◽  
Drying Methods ◽  
Process Variables ◽  
Drying Process ◽  
Uniform Size ◽  
Drying Temperature ◽  
Yield Value ◽  
Internal Configuration

Abstract Background Chicory is one of the major source of inulin. In our study, Box–Behnken model/response surface analysis (RSM) was used for the optimization of spray drying process variables to get the maximum inulin yield from chicory (Cichorium intybus L.). For this investigation, the investigational plan utilized three process variables drying temperature (115–125 °C), creep speed (20–24 rpm), and pressure (0.02–0.04 MPa). Result The optimal variables established by applying the Box–Behnken model were as follows: drying temperature 119.20 °C, creep speed 21.64 rpm, and pressure 0.03 MPa. The obtained powdered inulin by spray drying was investigated for the yield value, identification, size, and surface morphology of the particle. The inulin obtained from the spray drying process consists of a fine molecule-sized white powder. Instead, the drying methods shows a significant effect on the morphology and internal configuration of the powdered inulin, as the inulin obtained from spray drying was of a widespread and uniform size and shape, with a rough surface on increase in temperature and smoother surface while increasing the creep speed. The findings indicate that the spray drying with optimum parameters resulted in maximum product yield. Conclusion The outcomes of the study concluded that the product yield through spray drying technique under optimized condition is optimal as compared to other drying technique. Hence, this technique may be applied at commercial scale for the production of inulin.

scholarly journals Whey Protein Isolate Microgel Properties Tuned by Crosslinking with Organic Acids to Achieve Stabilization of Pickering Emulsions

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1296
Author(s):  
Jéssica Thaís do Prado Silva ◽  
João Vitor Munari Benetti ◽  
Taís Téo de Barros Alexandrino ◽  
Odilio Benedito Garrido Assis ◽  
Jolet de Ruiter ◽  
...  
Keyword(s):  
Contact Angle ◽  
Organic Acids ◽  
Whey Protein ◽  
Physical Stability ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Pickering Emulsions ◽  
Food Grade ◽  
Oil Water ◽  
Coffee Oil

Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is proposed to improve their functionality in emulsions containing roasted coffee oil. It was demonstrated that crosslinking of WPI by organic acids reduces the microgels’ size from ≈1850 nm to 185 nm and increases their contact angle compared to conventional WPI microgels, achieving values as high as 60°. This led to the higher physical stability of Pickering emulsions: the higher contact angle and smaller particle size of acid-crosslinked microgels contribute to the formation of a thinner layer of particles on the oil/water (O/W) interface that is located mostly in the water phase, thus forming an effective barrier against droplet coalescence. Particularly, emulsions stabilized by tannic acid-crosslinked WPI microgels presented neither creaming nor sedimentation up to 7 days of storage. The present work demonstrates that the functionality of these crosslinked WPI microgels can be tweaked considerably, which is an asset compared to other food-grade particles that mostly need to be used as such to comply with the clean-label policy. In addition, the applications of these particles for an emulsion are much more diverse as of the starting material.

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