scholarly journals Spray drying microencapsulation of purple cactus pear (Opuntia ficus indica) peel extract and storage stability of bioactive compounds

2020 ◽  
pp. 958 ◽  
Author(s):  
Toledo-Madrid Keren Ileana ◽  
Gallardo-Velázquez Tzayhrí Guadalupe ◽  
Terrazas-Valencia Francisco ◽  
Osorio-Revilla Guillermo Ismael
Keyword(s):  
Spray Drying ◽  
Bioactive Compounds ◽  
Storage Stability ◽  
Waste Product ◽  
Outlet Temperature ◽  
Cactus Pear ◽  
Opuntia Ficus Indica ◽  
Weight Percentage ◽  
Drying Conditions ◽  
Peel Extract

Purple cactus pear (Opuntia ficus indica) is a fruit found in Mexico that is mainly consumed fresh. The fruit has a peel, which is a non-usable by-product that can represent up to 52% of the fruit´s total weight. This peel is rich in phenolic compounds (PC) and betalain pigments (betacyanins (BC) and betaxanthins (BX)), with important antioxidant capacity (AC), making this waste product an interesting source to obtain extracts rich in bioactive compounds that can be utilized by food industry. Since extracts are liable to degradation, they require protection through techniques such as spray drying microencapsulation. Therefore, this study evaluated the retention of bioactive compounds during spray drying microencapsulation of purple cactus pear peel extract using 10, 15, and 20%w (weight percentage) of maltodextrin (MDX) and Gum Arabic (GA) solutions as encapsulating agents, under different drying conditions. Storage stability during 90 days was also studied for powders obtained at the best drying conditions with both encapsulating agents. The best drying conditions were 170-80 °C (inlet-outlet temperature), in which retention efficiencies for MDX were: 95.5 % (PC), 100.5% (BC), 103.5% (BX) using 20%w MDX, and 117.9% (AC) using 15%w MDX; for GA retentions were 92.4% (PC) and 107% (AC) with 20%w GA and 103.4% (BC) and 93.4% (BX) with 10%w GA. Under storage for 90 days at 22-25 °C, 10%w of encapsulating agent protected microcapsules in presence or absence of light, having the advantage of containing higher concentration of bioactive compounds per gram of dry solid.

scholarly journals Microencapsulation of Purple Cactus Pear Fruit (Opuntia ficus indica) Extract by the Combined Method W/O/W Double Emulsion-Spray Drying and Conventional Spray Drying: A Comparative Study

Processes ◽  
2018 ◽  
Vol 6 (10) ◽  
pp. 189 ◽  
Author(s):  
Keren Toledo-Madrid ◽  
Tzayhrí Gallardo-Velázquez ◽  
Guillermo Osorio-Revilla
Keyword(s):  
Spray Drying ◽  
Desirability Function ◽  
Double Emulsion ◽  
Dry Weight ◽  
Antioxidant Compounds ◽  
Pear Fruit ◽  
Cactus Pear ◽  
Opuntia Ficus Indica ◽  
Globule Size ◽  
Oil In Water

The aim of this study was to microencapsulate an optimized extract of purple cactus pear fruit (Opuntia ficus indica), rich in phenolic compounds (PC), betacyanins (BC), and betaxanthins (BX), with antioxidant capacity (AC), by two methodologies: combined water-in-oil-in water double emulsions-spray drying (W/O/W-SP) and conventional spray drying, studying the effect of spray drying (SP) on PC and AC. Optimal extraction conditions for bioactive compounds were: 52 °C, for 30 min, using aqueous ethanol (40%) as the solvent, with a 0.85 desirability function, obtaining 17.39 ± 0.11 mg GAE/gdw (gallic acid equivalents per gram of dry weight) for PC, 0.35 mg BE/gdw (betanin equivalents per gram of dry weight) for BC, and 0.26 mg IE/gdw (indicaxanthin equivalents per gram of dry weight) for BX. The best combination of temperatures for conventional SP and W/O/W-SP was 160–80 °C obtaining the highest retention and encapsulation efficiencies for PC. For conventional SP, results were: 107% and 100% PC and AC retention efficiencies (RE-PC and RE-AC), respectively, with 97% of PC encapsulation efficiency (EE-PC), meanwhile for the W/O/W-SP results were: 78% and 103% RE-PC and RE-AC, respectively, with 70% of EE-PC. Microcapsules obtained with W/O/W-SP maintained their structure and integrity and showed a considerable reduction in globule size in the reconstituted W/O/W emulsions due to the spray drying stress. Despite having lower EE-PC than conventional SP, spray dried W/O/W emulsions seems to be a promising controlled-delivery vehicle for antioxidant compounds.

Effect of soluble fiber on the physicochemical properties of cactus pear (Opuntia ficus indica) encapsulated using spray drying

2014 ◽  
Vol 23 (3) ◽  
pp. 755-763 ◽  
Author(s):  
Martha Graciela Ruiz-Gutiérrez ◽  
Carlos Abel Amaya-Guerra ◽  
Armando Quintero-Ramos ◽  
Teresita de Jesús Ruiz-Anchondo ◽  
Janeth Alejandra Gutiérrez-Uribe ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Spray Drying ◽  
Soluble Fiber ◽  
Cactus Pear ◽  
Opuntia Ficus Indica

scholarly journals Strawberry Juice Powders: Effect of Spray-Drying Conditions on the Microencapsulation of Bioactive Components and Physicochemical Properties

Molecules ◽  
2021 ◽  
Vol 26 (18) ◽  
pp. 5466
Author(s):  
César Leyva-Porras ◽  
María Zenaida Saavedra-Leos ◽  
Laura Araceli López-Martinez ◽  
Vicente Espinosa-Solis ◽  
Yolanda Terán-Figueroa ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Spray Drying ◽  
Bioactive Compounds ◽  
Microstructural Analysis ◽  
Amorphous State ◽  
Thermal Characterization ◽  
Low Concentrations ◽  
High Concentrations ◽  
Drying Conditions ◽  
Strawberry Juice

The drying of fruit juices has advantages such as easy handling of powders, reduction in volume, and preservation of the characteristics of the fruit. Thus, in this work, the effect of the spray drying conditions of strawberry juice (SJ) with maltodextrin (MX) as a carrying agent on the microencapsulation of bioactive compounds and physicochemical properties was studied. The content of phenolic compounds and antioxidant activity showed higher values at low concentrations of MX, while the effect of drying temperature was negligible. The thermal characterization showed that the low molecular weight sugars in the juice decreased the glass transition temperature (Tg). The morphological analysis by scanning electron microscopy (SEM) indicated that at low concentrations of MX, the particles agglomerated, while at intermediate and high concentrations, the particles were observed as well separated. Through microstructural analysis by X-ray diffraction (XRD), the presence of amorphous state was confirmed in all the samples, which is beneficial for preventing chemical and biochemical reactions, and promoting the conservation of the microencapsulated bioactive compounds.

scholarly journals Physicochemical properties and storage stability of margarine containing Opuntia ficus-indica peel extract as antioxidant

2015 ◽  
Vol 173 ◽  
pp. 382-390 ◽  
Author(s):  
Nadia Chougui ◽  
Naima Djerroud ◽  
Fatima Naraoui ◽  
Samir Hadjal ◽  
Khellaf Aliane ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Storage Stability ◽  
Opuntia Ficus Indica ◽  
And Storage ◽  
Peel Extract

Survival of Pantoea agglomerans Strain CPA-2 in a Spray-Drying Process

2002 ◽  
Vol 65 (1) ◽  
pp. 185-191 ◽  
Author(s):  
E. COSTA ◽  
N. TEIXIDÓ ◽  
J. USALL ◽  
E. FONS ◽  
V. GIMENO ◽  
...  
Keyword(s):  
Spray Drying ◽  
Dairy Products ◽  
Biocontrol Agent ◽  
Low Cost ◽  
Pantoea Agglomerans ◽  
Penicillium Expansum ◽  
Inlet Temperature ◽  
Outlet Temperature ◽  
Drying Process ◽  
Drying Conditions

Spray drying could be a suitable method for preserving microorganisms, as it allows large quantities of cultures to be dried at low cost. The aims of this paper were to evaluate the effects of spray-drying conditions on survival of the biocontrol agent Pantoea agglomerans CPA-2, which has shown antifungal activity against Penicillium expansum and Penicillium digitatum on citrus fruits. Various compounds cited in the bibliography as carriers were tested in our spray drying, and some salts (MgSO4, K2SO4, and Na2CO3) and dairy products (lactoserum or nonfat skimmed milk [NFSM]) showed the best results in terms of recovered powder. Outlet temperature had more influence on the death of bacteria than inlet temperature. P. agglomerans was heat sensitive, and the activation energy was around 6 kcal/mol K when MgSO4 (10%) or NFSM (10%) were used as carriers and only 3 kcal/mol K when the combination of MgSO4 (10%) and NFSM (10%) was used. The highest powder recovery was obtained when NFSM was used as the rehydration medium. Although the percentage of powder recovery was not high (around 50%) and viability was low, the results suggest that with bigger spray dryers, we could expect a lower outlet temperature and probably an increased viability. Further research into spray-dryer design is needed in order to demonstrate this.

scholarly journals Microencapsulation of Rambutan Peel Extract by Spray Drying

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 899 ◽  
Author(s):  
Luis Boyano-Orozco ◽  
Tzayhrí Gallardo-Velázquez ◽  
Ofelia Gabriela Meza-Márquez ◽  
Guillermo Osorio-Revilla
Keyword(s):  
Moisture Content ◽  
Spray Drying ◽  
Aqueous Ethanol ◽  
Morphological Properties ◽  
Inlet Temperature ◽  
Outlet Temperature ◽  
Optimal Conditions ◽  
Good Solubility ◽  
Ethanolic Extraction ◽  
Peel Extract

Microencapsulation of bioactive compounds (BC) from rambutan peel by spray drying using DE10 maltodextrin as encapsulating agent was performed. The optimal conditions for the ethanolic extraction of BC were 60 °C, with a time of 1 h, 55% aqueous ethanol and three extraction cycles. The best spray drying encapsulating conditions for BC and antioxidant capacity (AC) were: inlet temperature 160 °C, outlet temperature 80 °C, and 10% encapsulating agent concentration in the feeding solution (core:encapsulating agent ratio of 1:4). With these conditions, retention and encapsulation efficiencies obtained were higher than 85%, the water activity value, moisture content and Hausner Index were of 0.25 ± 0.01, 3.95 ± 0.10%, and 1.42 ± 0.00, respectively. The optimized powder presented good solubility and morphological properties, showing microcapsules without ruptures. Based on these results, microencapsulation by spray drying is a viable technique which protects BC of rambutan peel, facilitating its application in the food, pharmaceutical, and cosmetic industries.

Destruction de Microbacterium lacticum, Escherichia coli et Staphylococcus aureus au cours du séchage du lait par atomisation. II. Influence des conditions de séchage

1977 ◽  
Vol 23 (6) ◽  
pp. 755-762 ◽  
Author(s):  
A. Chopin ◽  
G. Mocquot ◽  
Y. Le Graet
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Spray Drying ◽  
Survival Rates ◽  
Skim Milk ◽  
Outlet Temperature ◽  
Mathematical Equation ◽  
Spray Drier ◽  
Death Rates ◽  
Drying Conditions

Bacterial death during spray drying of skim milk is essentially related to the outlet temperature of the spray drier and the type of bacteria. Under industrial spray drying conditions, survival rates of Microbacterium lacticum, Staphylococcus aureus and Escherichia coli were 50, 2, and 0.002%, respectively. These rates may vary by a 104 factor for outlet temperatures between 65 and 105 °C. No simple mathematical equation could be derived to describe the relation between bacterial death rates and outlet temperature. Our results suggest that bacterial death is due in most cases to a heating effect during the last stages of drying when the temperature of the powder particle approaches that of the air at the outlet. [Traduit par le journal]

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