Anti-caking Agent Effects on the Properties of Spray-dried ‘Cempedak’ Fruit Powder

‘Cempedak’ fruit, an aromatic fruit that has a short shelf life can be converted into powder through spray-drying process. However, the spray-dried powder that was obtained had a high tendency to cake. Hence, three different anti-caking agents (calcium silicate, silicon dioxide, and calcium phosphate) were added separately at a concentration of 1.5% (w/w). It was found that calcium phosphate (1.5% w/w) yielded ‘cempedak’ fruit powder with lowest moisture content, water activity, hygroscopicity, and caking (change in cake height ratio), with minimal color changes in its reconstituted form and low viscosity. Different calcium phosphate concentration (0-2.00% w/w) was then applied in the production of ‘spray-dried’ powder. With increase of calcium phosphate addition from 0 to 0.66%, the moisture content, water activity, hygroscopicity, cake height ratio of ‘cempedak’ powder decreased, with no significant decrease with further addition. Calcium phosphate (0.66 % w/w) yielded powder with the best properties: lowest moisture content (4.65%), water activity (0.18), hygroscopicity (22.0), and change in cake height ratio (0.17). In addition, there was a minimal change in color of its reconstituted powder, with a slight change in viscosity.

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Modelling and Determination of Physico-Chemical and Morphological Properties of Microencapsulated Red Amaranth Powder

The Journal of The Institution of Engineers, Malaysia ◽

10.54552/v74i2.54 ◽

2013 ◽

Vol 74 (2) ◽

Author(s):

Pik Han Chong ◽

Mohammad Gulzarul Aziz ◽

Yus Aniza Yusof ◽

Naim Mohammad Nazli ◽

Nyuk Ling Chin ◽

...

Keyword(s):

Moisture Content ◽

Water Activity ◽

Morphological Properties ◽

Process Conditions ◽

Inlet Temperature ◽

Linear Change ◽

Physico Chemical ◽

Central Composite ◽

Spray Dried

Amaranth betacyanin, responsible for a red or violet colour, is extracted from Amaranthus gangeticus by using the water extraction method and microencapsulated by spray drying. The physicochemical and morphological properties of microencapsulated betacyanins are assessed as inƀuenced by the inlet temperature and the maltodextrin concentration. The process was conducted using a mini spray dryer and maltodextrin is used as an encapsulating agent. Central composite design is applied and thirteen experiments are carried out. The responses are betacyanin retention, moisture content, water activity, particle densities, particle size, colour values and antioxidant activity. The quadratic effect of the inlet temperature is determined to be positive on betacyanin retention whereas the antioxidant is affected by the linear change of maltodextrin concentration. The moisture content and water activity of spray-dried betacyanin powders are insignißcantly affected by inlet temperature and maltodextrin concentration individually. Only the effect maltodextrin concentration is found to have a signißcant effect on colour value.Particle densities and sizes are slightly affected by the process conditions studied.

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Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion

Foods ◽

10.3390/foods9091316 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1316 ◽

Cited By ~ 1

Author(s):

Chuang Zhang ◽

Siew Lin Ada Khoo ◽

Peter Swedlund ◽

Yukiharu Ogawa ◽

Yang Shan ◽

...

Keyword(s):

Moisture Content ◽

Physicochemical Properties ◽

Water Activity ◽

Bioactive Compounds ◽

In Vitro Digestion ◽

Core Material ◽

Gum Acacia ◽

Tapped Density ◽

Spray Dried

Microencapsulation of fermented noni juice (FNJ) into powder format could protect bioactive compounds, reduce the unpleasant odour and improve the acceptability for consumers. Blends of maltodextrin (MD) and gum acacia (GA) were used to achieve spray-drying microencapsulation of noni juice at different blending ratios. The physicochemical properties including microstructure, moisture content, water activity, particle size, bulk/tapped density, dissolution rate, ATR-FTIR and the bioaccessibility of bioactive compounds in powders during in vitro digestion were examined. Results showed that blends produced with more GA produced microcapsules with lower moisture content, water activity and bulk/tapped density, but slower powder dissolution. The ATR-FTIR results suggested that there were no significant chemical interactions between the core material and carrier or between the MD and GA in the blend powders. The spray-dried noni juice powder produced using the blends with higher ratio of GA to MD showed a better protection on the bioactive compounds, resulting in a higher bioaccessibility of powders during in vitro digestion. This study provides insights into microencapsulation of noni juice using blends of MD and GA and examines the physicochemical properties and bioaccessibilities of spray-dried powders as affected by the selected carriers.

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Impact of temperature and relative humidity on physicochemical properties of the spray dried red flesh dragon fruit powder during storage

The Journal of Agriculture and Development ◽

10.52997/jad.5.04.2021 ◽

2021 ◽

Vol 20 (04) ◽

pp. 34-42

Author(s):

Diep T. N. Duong

Keyword(s):

Relative Humidity ◽

Water Activity ◽

Storage Temperature ◽

Total Phenolic ◽

Antioxidant Compounds ◽

Dragon Fruit ◽

Fruit Powder ◽

The Stability ◽

Spray Dried ◽

Better Than

This study was carried out to evaluate the effects of storage temperature (5 - 7oC, 29 - 31oC, and 50oC) and relative humidity (RH 10 - 84%) on the stability of antioxidant compounds such as betacyanin, polyphenols. The changes in color, moisture content, the water activity of spray-dried red flesh dragon fruit powder during storage were also observed. The results showed that after 40 days of storage at 5 - 7oC, the samples got betacyanin content of 3.76 mg/100 g dw and a total phenolic of 28.31 mg/100 g dw. These values were higher than those of samples stored at ambient temperature (29 - 31oC) and 50oC. Besides, this study also recorded that the low relative humidity of the environment at 10 - 23% maintained the product's betacyanin (4.16 - 3.61 mg/100 g dw) and polyphenol content (27.29 - 25.66 mg/100 g dw) as well as a desirable water activity, which was better than the zone from 57% to 84% (0.28 - 0.3).

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Effect of drying air condition and feed composition on the properties of orange juice spray dried powder

MATEC Web of Conferences ◽

10.1051/matecconf/201819203013 ◽

2018 ◽

Vol 192 ◽

pp. 03013 ◽

Cited By ~ 1

Author(s):

Kankanit Khwanpruk ◽

Chanida Akkaraphenphan ◽

Patipan Wattananukit ◽

Worakarn Kaewket ◽

Suttiphat Chusai

Keyword(s):

Ascorbic Acid ◽

Moisture Content ◽

Water Activity ◽

Acid Content ◽

Orange Juice ◽

Ascorbic Acid Content ◽

Product Yield ◽

Feed Composition ◽

Dry Air ◽

Spray Dried

This research aims to investigate the effect of inlet air humidity, drying temperature and feed composition on the properties of orange juice spray dried powder. Maltodextrin (DE10-12) was used as carrier material. Full factorial design was applied to this research. Inlet air with humidity of 10 g/kg dry air and 20 g/kg dry air, inlet drying air temperature of 140°C 160°C and 180°C and feed concentration of 40°Brix which varied the weight ratio of orange juice solid content to maltodextrin of 1:3 and 1:4.5 were examined. All spray drying conditions were performed in replicate. Ascorbic acid, moisture content water activity, pH and product yield were analysed. Analysis of variance revealed that humidity of inlet air influenced significantly on product yield, moisture content, water activity. Besides, the quality of product in term of ascorbic acid content was affected significantly by drying temperature and fraction of maltodextrin. Higher drying temperatures lead to lesser of ascorbic acid content and the more fraction of maltodextrin used in feed, the more ascorbic acid content retained in product.

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Optimization of Spray Drying Parameters for White Dragon Fruit (Hylocereus undatus) Juice Powder using Response Surface Methodology (RSM)

Malaysian Journal of Applied Sciences ◽

10.37231/myjas.2020.5.2.262 ◽

2020 ◽

Vol 5 (2) ◽

pp. 45-56

Author(s):

Norzaida

Keyword(s):

Moisture Content ◽

Bulk Density ◽

Water Activity ◽

Inlet Temperature ◽

Outlet Temperature ◽

Process Yield ◽

Dragon Fruit ◽

Resistant Maltodextrin ◽

Hylocereus Undatus ◽

Fruit Powder

This study was conducted to optimize the production of spray-dried white dragon fruit (Hylocereus undatus) powder using resistant maltodextrin as wall material. The inlet air temperature (140 °C, 150 °C and 160 °C), outlet temperature (75 °C, 80 °C and 85 °C) and resistant maltodextrin concentrations (20%, 25% and 30%) were tested as independent variables. Process yield, moisture content, water activity, solubility, hygroscopicity and bulk density of the powders were analysed as responses. Process yield significantly (p<0.05) increased with increasing inlet temperature and decreasing resistant maltodextrin concentration. Outlet temperature and resistant maltodextrin concentration significantly (p<0.05) reduced the moisture content and water activity of the white dragon fruit powder. Powder solubility and hygroscopicity significantly (p<0.05) increased as inlet and outlet temperature increased. Bulk density values decreased as inlet and outlet temperature increased. An optimum conditions for spray dried white dragon fruit powder that would produce high in yield, low moisture content, low water activity, high solubility, low hygroscopicity and high bulk density were found at 153 °C inlet temperature, 82 °C outlet temperature and 20% concentration.

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Storage Stability of Spray Dried Nigella Sativa (Ranunculaceae Family) Instant Beverage Powder: Effect of Carrier Agents on the Physicochemical, Phenolic Compounds and Antioxidant Properties

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.7.3.05 ◽

2019 ◽

Vol 7 (3) ◽

pp. 648-661

Author(s):

Boshra Varastegani ◽

Muhammad Lubowa ◽

José António Teixeira ◽

Azhar Mat Easa

Keyword(s):

Moisture Content ◽

Bulk Density ◽

Water Activity ◽

Storage Stability ◽

Nigella Sativa ◽

Antioxidant Properties ◽

Total Phenolic ◽

Antioxidants Activity ◽

Caffeine Content ◽

Spray Dried

The study assessed the effect of carrier agent’s maltodextrin and gum Arabic on the storage stability of spray dried Nigella sativa powder packed in low-density polyethylene bags and stored at maximum 4°C for up to 12 months. At 0, 3, 6, 9, and 12 months intervals the samples were assessed for changes in caffeine content, moisture content, water activity, colour, solubility capacity, bulk density, and antioxidants activity as total phenolic content (TPC) and total flavonoid content (TFC). After 12 months storage, a 61-68% loss in TPC and TFC was observed and anti-oxidant activity had reduced by 70%-72%. Overall, water activity and moisture content increased with a decrease in total antioxidant activity, accompanied by a significant decrease in caffeine content. No significant changes were observed in solubility capacity and bulk density of N. sativa powder.

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Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling

Foods ◽

10.3390/foods10010123 ◽

2021 ◽

Vol 10 (1) ◽

pp. 123

Author(s):

Xiao Chen ◽

Joanna Le Hoong Ting ◽

Yaoyao Peng ◽

Pipat Tangjaidee ◽

Yongchao Zhu ◽

...

Keyword(s):

Spray Drying ◽

Water Activity ◽

Fruit Juice ◽

Waste Generation ◽

Yellow Colour ◽

Gum Acacia ◽

Significant Difference ◽

Fruit Powder ◽

Insight Into ◽

Spray Dried

This study aimed to offer an alternative way for delivering the benefits of the mandarin fruit juice to consumers via spray drying microencapsulation. Two mandarin cultivars, Afourer (A) and Richard Special (RS), were studied. Three types of juice sample were prepared, i.e., the whole fruit juice (A3 & RS3), the flavedo-removed fruit juice (A2 & RS2), and the peel-removed fruit juice (A1 & RS1) samples. Gum Acacia and maltodextrin (ratio of 1:1, w/w) were chosen as wall matrices for aiding the drying of the juice samples while using a microfluidic-jet spray dryer. The properties of the fruit powder (colour, water activity, bulk/trapped density, solubility, hygroscopicity, morphology) and the retention of major phytochemicals (i.e., phenolic and volatile compounds) were examined. The results showed that the powders produced from the whole fruit juices (A3 and RS3) gave higher yellow colour with a regular winkled surface than other powders (A1 & RS1, and A2 & RS2). The water activity of mandarin powders was in a range of 0.14 to 0.25, and the solubility was around 74% with no significant difference among all of the powders. The whole fruit powders had a significantly higher concentration of phenolic compounds (A3, 1023 µg/100 mg vs. A2, 809 µg/100 mg vs. A1, 653 µg/100 mg) and aroma compounds (A3, 775,558 µg/L vs. A2, 125,617 µg/L vs. A1, 12,590 µg/L). This study contributed to the delivery of phenolic and flavour compounds of the mandarin fruits, at the same time minimising waste generation during processing. It also gave insight into the production of spray-dried powders from the whole mandarin fruits.

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Decontamination of Powdery Foods Using an Intense Pulsed Light (IPL) Device for Practical Application

Applied Sciences ◽

10.3390/app11041518 ◽

2021 ◽

Vol 11 (4) ◽

pp. 1518

Author(s):

Hee-Jeong Hwang ◽

So-Yoon Yee ◽

Myong-Soo Chung

Keyword(s):

Total Energy ◽

Water Activity ◽

Treatment Time ◽

Sesame Seed ◽

Pilot Scale ◽

Black Pepper ◽

Intense Pulsed Light ◽

Pulsed Light ◽

Energy Fluence ◽

Color Changes

Controlling microbial problems when processing seeds and powdered foods is difficult due to their low water activity, irregular surfaces, and opaqueness. Moreover, existing thermal processing can readily cause various undesirable changes in sensory properties. Intense pulsed light (IPL) can be effective in nonthermal processing, and so two xenon lamps were attached to the sides of a self-designed cyclone type of pilot-scale IPL device. Each lamp was connected to its own power supply, and the following treatment conditions were applied to four sample types: lamp DC voltage of 1800–4200 V, pulse width of 0.5–1.0 ms, frequency of 2 Hz, and treatment time of 1–5 min. This device achieved reductions of 0.45, 0.66, and 0.88 log CFU/mL for ground black pepper, red pepper, and embryo buds of rice, respectively, under a total energy fluence of 12.31 J/cm2. Meanwhile, >3-log reductions were achieved for sesame seed samples under a total energy fluence of 11.26 J/cm2. In addition, analyses of color changes, water activity, and moisture content revealed no significant differences between the control and IPL-treated samples. These findings indicate that IPL treatment may be considered a feasible sterilization method for seeds and powdered foods.

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The Influence of Flaxseed Oil Cake Extract on Oxidative Stability of Microencapsulated Flaxseed Oil in Spray-Dried Powders

Antioxidants ◽

10.3390/antiox10020211 ◽

2021 ◽

Vol 10 (2) ◽

pp. 211

Author(s):

Emilia Drozłowska ◽

Artur Bartkowiak ◽

Paulina Trocer ◽

Mateusz Kostek ◽

Alicja Tarnowiecka-Kuca ◽

...

Keyword(s):

Oxidative Stability ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Thiobarbituric Acid ◽

Flaxseed Oil ◽

Wall Material ◽

Oxidative Stabilization ◽

Color Changes ◽

Antioxidant Agents ◽

Spray Dried

The objective of the study was to investigate the application of flaxseed oil cake extract (FOCE) for oxidative stabilization of flaxseed oil in spray-dried emulsions. Two variants of powders with 10% and 20% of flaxseed oil (FO), FOCE, and wall material (maltodextrin and starch Capsul®) were produced by spray-drying process at 180 °C. The oxidative stability of FO was monitored during four weeks of storage at 4 °C by peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) measurements. Additionally, the fatty acids content (especially changes in α-linolenic acid content), radical scavenging activity, total polyphenolics content, color changes and free amino acids content were evaluated. Obtained results indicated that FOCE could be an adequate antioxidant dedicated for spray-dried emulsions, especially with a high content of FO (20%). These results have important implications for the flaxseed oil encapsulation with natural antioxidant agents obtained from plant-based agro-industrial by product, meeting the goals of circular economy and the idea of zero waste.

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A bone replacement-type calcium phosphate cement that becomes more porous in vivo by incorporating a degradable polymer

Journal of Materials Science Materials in Medicine ◽

10.1007/s10856-021-06555-1 ◽

2021 ◽

Vol 32 (7) ◽

Author(s):

Akiyoshi Shimatani ◽

Hiromitsu Toyoda ◽

Kumi Orita ◽

Yuta Ibara ◽

Yoshiyuki Yokogawa ◽

...

Keyword(s):

Calcium Phosphate ◽

Calcium Phosphate Cement ◽

Alginic Acid ◽

Setting Time ◽

Zealand White Rabbit ◽

Control Group ◽

Degradable Polymer ◽

Low Viscosity ◽

Bone Replacement

AbstractThis study investigated whether mixing low viscosity alginic acid with calcium phosphate cement (CPC) causes interconnected porosity in the CPC and enhances bone replacement by improving the biological interactions. Furthermore, we hypothesized that low viscosity alginic acid would shorten the setting time of CPC and improve its strength. CPC samples were prepared with 0, 5, 10, and 20% low viscosity alginic acid. After immersion in acetate buffer, possible porosification in CPC was monitored in vitro using scanning electron microscopy (SEM), and the setting times and compressive strengths were measured. In vivo study was conducted by placing CPC in a hole created on the femur of New Zealand white rabbit. Microcomputed tomography and histological examination were performed 6 weeks after implantation. SEM images confirmed that alginic acid enhanced the porosity of CPC compared to the control, and the setting time and compressive strength also improved. When incorporating a maximum amount of alginic acid, the new bone mass was significantly higher than the control group (P = 0.0153). These biological responses are promising for the translation of these biomaterials and their commercialization for clinic applications.

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