Agglomeration during spray drying: Physical and rehydration properties of whole milk/sugar mixture powders

Chever, Sophie; Méjean, Serge; Dolivet, Anne; Mei, Fangsheng; Boer, C.M. Den; Barzic, G. Le; Jeantet, Romain; Schuck, Pierre

doi:10.1016/j.lwt.2017.05.002

Cited by 54 publications

(34 citation statements)

References 22 publications

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“…The IA was highest (P < 0.05) for the spray-dried powder 2 (with the addition of inulin), and the values were lower and without statistical differences (P > 0.05) for both spray-dried powders 1 and 3. As observed in the work of Chever et al (2017), IA values tend to decrease proportionally with the increase in the agglomeration of a powder.…”

Section: Spray-dried Powder Propertiessupporting

confidence: 61%

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Lactose‐free skim milk and prebiotics as carrier agents of Bifidobacterium BB‐12 microencapsulation: physicochemical properties, survival during storage and in vitro gastrointestinal condition behaviour

Dantas

Verruck

Liz

et al. 2020

Int J of Food Sci Tech

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Bifidobacterium BB-12 was microencapsulated by spray drying using lactose-free milk, lactose-free milk and inulin, and lactose-free milk and oligofructose, resulting in powders 1, 2 and 3, respectively. The highest encapsulation yield (88.01%) and the highest bifidobacteria viability during 120 days of storage were noted for spray-dried powder 2. Spray-dried powders 1 and 3 show a higher tendency to yellow colour. After being submitted to in vitro-simulated gastrointestinal conditions, the best probiotic survival rate result was found for spray-dried powder 3 (87.59%). Therefore, spray-dried powders containing prebiotics were the most appropriate combinations for microencapsulation of Bifidobacterium BB-12 and maintenance of cell viability during storage and gastrointestinal system, showing great potential to be used in lactose-free dairy products.

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Section: Spray-dried Powder Propertiessupporting

confidence: 61%

“…Loose and tapped bulk density values were used to determine the interstitial air value, as proposed by Chever et al (2017), as follows:…”

Section: Bulk Density and Interstitial Airmentioning

confidence: 99%

Lactose‐free skim milk and prebiotics as carrier agents of Bifidobacterium BB‐12 microencapsulation: physicochemical properties, survival during storage and in vitro gastrointestinal condition behaviour

Dantas

Verruck

Liz

et al. 2020

Int J of Food Sci Tech

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“…Fluid-bed agglomeration is a technique that binds primary particles together to form aggregates with larger particle size. It can be applied to improve the physical properties of powders such as flowability and rehydration ability (Chever et al, 2017), and is used widely in the food industry. MPI (milk protein isolate) powder is an important product produced by the dairy industry, and is used as a milk protein ingredient in many food products.…”

Section: Introductionmentioning

confidence: 99%

Application of broadband acoustic resonance dissolution spectroscopy (BARDS) to the gas release behaviour during rehydration of milk protein isolate agglomerates

Fitzpatrick

Cronin

et al. 2019

Journal of Food Engineering

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“…Flowability was determined using the Carr index (CI), calculated from Equation 2 (Turchiuli et al, 2005), which relates to the values of specific bulk (ρ bulk ) and tapped (ρ tapped ) masses. Specific bulk mass was obtained by weighing Bacaba powder equivalent to a volume of 10 mL in a beaker, and compacted specific mass was measured by lightly tapping 180 times the beaker containing the same sample amount for determining specific bulk mass (Chever et al, 2017).…”

Section: Morphology Flowability and Powder Solubilitymentioning

confidence: 99%

Bacaba powder produced in spouted bed: an alternative source of bioactive compounds and energy food product

Nascimento

Andrade

Santana

et al. 2019

Braz. J. Food Technol.

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This study evaluated Bacaba powder produced in a spouted bed as a source of bioactive compounds and high energy value. The conditions influencing the drying process parameters (yield, moisture level, phenolic and anthocyanin retention) as well as simultaneous optimization (optimal conditions) of production were also considered. Drying was most efficient at 75 °C using maltodextrin concentrations above 20.0% (w/w). Higher anthocyanin retention (92.52%) at 65 °C (p = 0.0003), and a maltodextrin concentration of 20.0% (w/w) resulted in high retention of phenolics (95.38%). Accordingly, the operations tested under the desirability function (68 °C, maltodextrin concentration of 21.7% w/w, and air velocity of 1.3 × minimum spouting velocity (Vjm) m s-1) resulted in a process yield of 55.04% and the dry basis (d.b.) composition results were: total phenolics (376.43 mg GAE 100 g-1), energetic value (612.64 kcal 100 g-1), lipids (47.74 g 100 g-1), carbohydrates (27.79 g 100 g-1), protein (15.10 g 100 g-1), and dietetic fiber (8.45 g 100 g-1). The high solubility (92%), flowability (14%), energy, and bioactive characteristics of Bacaba powder suggest the potential for many applications, such as development of dietary supplements, high-energy drinks, milk-based and instant products, and bakery products.

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Agglomeration during spray drying: Physical and rehydration properties of whole milk/sugar mixture powders

Cited by 54 publications

References 22 publications

Lactose‐free skim milk and prebiotics as carrier agents of Bifidobacterium BB‐12 microencapsulation: physicochemical properties, survival during storage and in vitro gastrointestinal condition behaviour

Lactose‐free skim milk and prebiotics as carrier agents of Bifidobacterium BB‐12 microencapsulation: physicochemical properties, survival during storage and in vitro gastrointestinal condition behaviour

Application of broadband acoustic resonance dissolution spectroscopy (BARDS) to the gas release behaviour during rehydration of milk protein isolate agglomerates

Bacaba powder produced in spouted bed: an alternative source of bioactive compounds and energy food product

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