Breakage behaviour and functionality of spray-dried agglomerated model infant milk formula: Effect of proteins and carbohydrates content

Han, Jie; Fitzpatrick, John J.; Cronin, Kevin; Maidannyk, Valentyn; Miao, Song

doi:10.1016/j.foodchem.2022.133179

Cited by 9 publications

(3 citation statements)

References 37 publications

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“…Also, it could be due to the evaporation of the solvent during atomization [ 75 ], which would have produced a shrinkage and loss of sphericity in the particles [ 76 ]. The increase in temperature caused an increase in the drying rate and, therefore, the formation of holes in the particle [ 55 , 77 ]; on the contrary, lower temperatures would originate more consistent particles [ 78 ]. Nevertheless, the presence of amorphous structures in the encapsulates would be because of the use of native gum as a matrix [ 66 , 79 ].…”

Section: Resultsmentioning

confidence: 99%

Microencapsulation of Erythrocytes Extracted from Cavia porcellus Blood in Matrices of Tara Gum and Native Potato Starch

Ligarda-Samanez

Moscoso-Moscoso

Choque-Quispe

et al. 2022

Foods

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Ferropenic anemy is the leading iron deficiency disease in the world. The aim was to encapsulate erythrocytes extracted from the blood of Cavia porcellus, in matrices of tara gum and native potato starch. For microencapsulation, solutions were prepared with 20% erythrocytes; and encapsulants at 5, 10, and 20%. The mixtures were spray-dried at 120 and 140 °C. The iron content in the erythrocytes was 3.30 mg/g and between 2.32 and 2.05 mg/g for the encapsulates (p < 0.05). The yield of the treatments varied between 47.84 and 58.73%. The moisture, water activity, and bulk density were influenced by the temperature and proportion of encapsulants. The total organic carbon in the atomized samples was around 14%. The particles had diverse reddish tonalities, which were heterogeneous in their form and size; openings on their surface were also observed by SEM. The particle size was at the nanometer level, and the zeta potential (ζ) indicated a tendency to agglomerate and precipitation the solutions. The presence of iron was observed on the surface of the atomized by SEM-EDX, and FTIR confirmed the encapsulation due to the presence of the chemical groups OH, C-O, C-H, and N-H in the atomized. On the other hand, high percentages of iron release in vitro were obtained between 88.45 and 94.71%. The treatment with the lowest proportion of encapsulants performed at 140 °C obtained the best results and could potentially be used to fortify different functional foods.

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Section: Resultsmentioning

confidence: 99%

Microencapsulation of Erythrocytes Extracted from Cavia porcellus Blood in Matrices of Tara Gum and Native Potato Starch

Ligarda-Samanez

Moscoso-Moscoso

Choque-Quispe

et al. 2022

Foods

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“…This can be seen from the symbols of the analysis results that there are the same letters, meaning that the treatment carried out in this study affects the protein content of cookies but is not significant. In the show that the addition of cashew nut flour has a significant effect on increasing the protein content of cashew nut waste cookies [34,35]. This is due to the addition of cashew nut waste flour in the dough so that the protein content in cookies is high due to the protein and acid content of cashew nuts which are higher than wheat [44].…”

Section: Resultsmentioning

confidence: 97%

“…After cooling, the solution is diluted with aquadest in a volumetric flask of 100 ml, aquadest is added to the mark and homogenized. Pipette the resulting 10 ml dilution and put it in a Kjeldahl flask for distillation process [34].…”

Section: Determination Of Protein Contentmentioning

confidence: 99%

Optimization of Oven Temperature on the Chemical Quality of Cookies Made from Cashew Nut Waste Flour

Arifan,

Hidayah,

Susanti

et al. 2024

E3S Web Conf.

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Cashew nuts are the seeds at the very end of the fruit of the cashew plant (Anacardium occidentale Linn). The cashew plant produces fruit consisting of two parts, namely pseudo-fruit and true fruit. Pseudo-fruit is a fruit stalk (penduculus) that is fleshy and contains elements of protein, sugar, fat, carbohydrates, minerals and vitamins (A, B and C). The part of the fruit that produces cashews is a true fruit shaped like a kidney embedded at the end of a pseudo-fruit, green to brown, consisting of three layers, namely the hard skin layer (pericarp) consisting of epicarp, mesocarp and endocarp, epidermis layer (teste), and cashew seed layer (kernel). Cookies are a form of food that is easy to carry and is generally preferred by all circles of society. Cashew nut pulp has not been processed properly even though it can be used as a processed food ingredient that has many benefits. This research method uses factorial design 32 with data analysis using ANOVA. The novelty of this study is the use of cashew pulp flour with bleach modification as an ingredient in making cookies. This study aims to test the chemical quality of cookies from cashew nut pulp flour with oven temperature optimization. The chemical quality analyzed is in the form of protein content. It was found that the addition of cashew pulp flour had a significant effect on the protein content of cashew pulp cookies.

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Insight into the Effect of Extraction and Spray Drying Conditions on the Nutritional and Techno-Functional Properties of Legume Protein Powder: A Review

Muhoza,

Harimana,

Kayitesi

et al. 2024

Food Bioprocess Technol

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Breakage behaviour and functionality of spray-dried agglomerated model infant milk formula: Effect of proteins and carbohydrates content

Cited by 9 publications

References 37 publications

Microencapsulation of Erythrocytes Extracted from Cavia porcellus Blood in Matrices of Tara Gum and Native Potato Starch

Microencapsulation of Erythrocytes Extracted from Cavia porcellus Blood in Matrices of Tara Gum and Native Potato Starch

Optimization of Oven Temperature on the Chemical Quality of Cookies Made from Cashew Nut Waste Flour

Insight into the Effect of Extraction and Spray Drying Conditions on the Nutritional and Techno-Functional Properties of Legume Protein Powder: A Review

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