scholarly journals Investigating some physical and functional properties of peppermint powder encapsulated by spray drying: effect of different storage conditions on phenolic compounds and antioxidant activity of the obtained powder

2021 ◽  
Vol 18 (111) ◽  
pp. 55-66
Author(s):  
Razieh Nikjoo ◽  
Seyed Hadi Peighambardoust ◽  
Aref Olad Ghaffari ◽  
◽  
◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Spray Drying ◽  
Functional Properties ◽  
Storage Conditions

scholarly journals Microencapsulation of Pineapple Peel Extract by Spray Drying Using Maltodextrin, Inulin, and Arabic Gum as Wall Matrices

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 718 ◽  
Author(s):  
Sofia C. Lourenço ◽  
Margarida Moldão-Martins ◽  
Vítor D. Alves
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Spray Drying ◽  
Spherical Shape ◽  
Large Degree ◽  
Wall Material ◽  
Arabic Gum ◽  
Hausner Ratio ◽  
Pineapple Peel ◽  
Drying Technology

A pineapple peel hydroalcoholic extract rich in phenolic compounds, was stabilized by microencapsulation using spray drying technology, with maltodextrin, inulin, and arabic gum as wall materials. The influence of the type of wall material and drying temperature (150 and 190 °C) on the particles properties was studied. The particles presented a spherical shape with a diameter ranging from approximately 1.3 to 18.2 µm, the exception being the ones with inulin that showed a large degree of agglomeration. All powders produced presented an intermediate cohesiveness and a fair to good flowability according to Carr index and Hausner ratio, which envisages suitable handling properties at an industrial scale. The microencapsulation processes using maltodextrin and arabic gum at 150 °C were the ones that showed higher maintenance of the antioxidant activity of compounds present in the extract before encapsulation during spray drying. In addition, the microparticles obtained were quite efficient in stabilizing the encapsulated phenolic compounds, as their antioxidant activity did not change significantly during six months of storage at 5 °C.

scholarly journals The Effect of Low-Temperature Spray Drying with Dehumidified Air on Phenolic Compounds, Antioxidant Activity, and Aroma Compounds of Rapeseed Honey Powders

2019 ◽  
Vol 12 (6) ◽  
pp. 919-932 ◽  
Author(s):  
Katarzyna Samborska ◽  
Aleksandra Jedlińska ◽  
Artur Wiktor ◽  
Dorota Derewiaka ◽  
Rafał Wołosiak ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Low Temperature ◽  
Spray Drying ◽  
Aroma Compounds

scholarly journals Vitamin C stability in acerola and camu-camu powder obtained by spray drying

2020 ◽  
Vol 23 ◽  
Author(s):  
Vitor Augusto dos Santos Garcia ◽  
Josiane Gonçalves Borges ◽  
Fernanda Maria Vanin ◽  
Rosemary Aparecida de Carvalho
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Spray Drying ◽  
Physicochemical Characteristics ◽  
Storage Conditions ◽  
High Vitamin ◽  
Industry Applications ◽  
High Antioxidant Activity ◽  
Lower Temperature ◽  
The Stability

Abstract Acerola and camu-camu fruits possess high vitamin C content. However, since these fruits are little consumed in their fresh form, it is important to consider that vitamin C can be oxidized depending on storage conditions. Thus, this study aimed to produce acerola and camu-camu powders by spray drying to maintain the stability of their vitamin C content during storage. Acerola and camu-camu powders were characterized in relation to their physicochemical characteristics, antioxidant activity, and vitamin C concentration and stability under different storage conditions (30 °C and 40 °C, 75% relative humidity). In general, the powders were proven to be stable, with low water activity (< 0.40) and humidity (< 4.0 g/100 g powder), as well as high vitamin C concentrations (1593.2 and 6690.4 mg/100 g of powder for acerola and camu-camu, respectively). Furthermore, we observed a high antioxidant activity by ABTS●+, DPPH• and FRAP assays. The powders stored at lower temperature (30 °C) showed higher vitamin C stability. In conclusion, acerola and camu-camu powders produced by spray drying are potential sources of vitamin C and active compounds and are therefore suitable for several food industry applications.

scholarly journals Impact of Storage Controlled Atmosphere on the Apple Phenolic Acids, Flavonoids, and Anthocyanins and Antioxidant Activity In Vitro

Plants ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 201
Author(s):  
Aurita Butkeviciute ◽  
Jonas Viskelis ◽  
Mindaugas Liaudanskas ◽  
Pranas Viskelis ◽  
Valdimaras Janulis
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Storage Conditions ◽  
Quantitative Composition ◽  
Controlled Atmosphere ◽  
Antioxidants Activity ◽  
Apple Peel ◽  
Endogenous Ethylene ◽  
Apple Cultivars

Apples are seasonal fruits, and it is important to prepare them adequately for storage and ensure proper storage conditions. In this study, we used ten different apple cultivars: ‘Alva’, ‘Auksis’, ‘Connell Red’, ‘Cortland’, ‘Ligol’, ‘Lodel’, ‘Noris’, ‘Rubin’, ‘Sampion’, and ‘Spartan’. We studied the qualitative and quantitative composition of phenolic compounds in the apple and apple extracts antioxidants activity before placing them in the controlled atmosphere chambers and again at the end of the experiment, eight months later. Different concentrations of O2, CO2, and N2, constant temperature, relative humidity, and removal of endogenous ethylene were continually maintained. HPLC analysis showed that the highest amount of 2265.7 ± 152.5 µg/g of chlorogenic acid was found in apple samples of the ‘Auksis’ cultivar stored under variant IV conditions. Different concentrations of gas in the controlled atmosphere chambers caused changes in antioxidant activity in whole apple and apple peel extracts. In our study, we found that the antioxidant activity of apple extracts varied between samples of different apple cultivars and depended on the composition of the controlled atmosphere. Determining the optimal storage conditions is beneficial to providing the consumers with apples that have a known and minimally altered chemical composition of phenolic compounds and the strongest antioxidant activity, which determine the use of apples in the healthy food chain.

Effect of spray-drying and storage conditions on the physical and functional properties of standard and n−3 enriched egg yolk powders

2015 ◽  
Vol 154 ◽  
pp. 58-68 ◽  
Author(s):  
C. Rannou ◽  
D. Queveau ◽  
V. Beaumal ◽  
E. David-Briand ◽  
C. Le Borgne ◽  
...  
Keyword(s):  
Spray Drying ◽  
Functional Properties ◽  
Egg Yolk ◽  
Storage Conditions ◽  
And Storage

scholarly journals Involvement of antioxidant activity of Lactobacillus plantarum on functional properties of olive phenolic compounds

2015 ◽  
Vol 52 (12) ◽  
pp. 7924-7933 ◽  
Author(s):  
Faten Kachouri ◽  
Hamida Ksontini ◽  
Manel Kraiem ◽  
Khaoula Setti ◽  
Manel Mechmeche ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Lactobacillus Plantarum ◽  
Functional Properties

scholarly journals Effect of freeze- and spray-drying on physico-chemical characteristics, phenolic compounds and antioxidant activity of papaya pulp

2018 ◽  
Vol 55 (6) ◽  
pp. 2095-2102 ◽  
Author(s):  
Wesley Faria Gomes ◽  
Fernanda Rocha Morais França ◽  
Marina Denadai ◽  
Julianna Karla Santana Andrade ◽  
Ester Maria da Silva Oliveira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Spray Drying ◽  
Chemical Characteristics ◽  
Physico Chemical ◽  
Papaya Pulp

scholarly journals Effect of Storage Conditions on Phenolic Profiles and Antioxidant Activity of Litchi Pericarp

Molecules ◽  
2018 ◽  
Vol 23 (9) ◽  
pp. 2276 ◽  
Author(s):  
Mei Deng ◽  
Yuanyuan Deng ◽  
Lihong Dong ◽  
Yongxuan Ma ◽  
Lei Liu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Room Temperature ◽  
Storage Conditions ◽  
Oxygen Radical ◽  
Oxygen Radical Absorbance Capacity ◽  
Total Phenolic ◽  
Slowing Down ◽  
Phenolic Profiles ◽  
Litchi Pericarp

Changes of phenolic profiles and antioxidant activity of litchi pericarp during storage at 4 °C for seven days and at room temperature (RT) for 72 h were evaluated in this study. The contents of total phenolic and procyanidin decreased by 20.2% and 24.2% at 4 °C and by 37.8% and 47.8% at RT, respectively. Interestingly, the corresponding reductions of anthocyanins were 41.3% and 73%, respectively. Four phenolic compounds, including epicatechin, procyanidin A2, procyanidin B2, and quercetin-3-O-rutinoside-7-O-α-l-rhamnosidase were detected in litchi pericarp. Their contents after storage at 4 °C and at RT were decreased by 22.1–49.7% and 27.6–48.7%, respectively. The oxygen radical absorbance capacity (ORAC) and cellular antioxidant activity (CAA) of litchi pericarp decreased by 17.6% and 58.7% at 4 °C, and by 23.4% and 66.0% at RT, respectively. The results indicated that storage at 4 °C preserved more phenolics and retained higher antioxidant activity in litchi pericarp compared to storage at RT, suggesting that storage at 4 °C should be considered as a more effective method for slowing down the degradation of litchi pericarp phenolics.

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