Comparison of spray drying, freeze drying and convective hot air drying for the production of a probiotic orange powder

Barbosa, Joana; Borges, Sandra; Amorim, Manuela; Pereira, Maria João; Oliveira, Ana; Pintado, Manuela; Teixeira, Paula

doi:10.1016/j.jff.2015.06.001

Cited by 150 publications

(100 citation statements)

References 49 publications

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“…The addition of maltodextrin from 15% up to 35% influenced the lightness described by coordinate L* of the powders obtained by selected drying methods. A similar observation was made in the case of mango [22], orange peel [34] and sumac extract [35] powders. When FD and SD were applied, the addition of more than 30% maltodextrin resulted in a decrease in coordinate L* values.…”

Section: Funtional Relationshipssupporting

confidence: 81%

The Effect of Carrier Quantity and Drying Method on the Physical Properties of Apple Juice Powders

Michalska

Lech

2018

Beverages

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Abstract:The study aimed at the evaluation of the physical properties of apple juice powders mixed with different concentration of maltodextrin obtained by freeze-, vacuum and spray drying methods. Due to the chemical composition of apple juice there was a possibility to obtain apple juice powders by freeze-, spray and vacuum drying, excluding vacuum drying at 40 • C when 15% and 20% of maltodextrin were added. The moisture content of powders was more dependent on the drying method than on the quantity of maltodextrin added. The spray drying process in the context of an increase in maltodextrin quantity resulted in a decrease in the water activity of apple powders, whereas low temperature processes increased its values. Lower values of true density were observed after spray drying in comparison to freeze-and vacuum drying processes. The application of selected drying methods resulted in the formation of different particles' size of apple powders influencing the bulk density of the products. The highest values of bulk density were indicated for powders obtained by vacuum drying due to the bigger size of the particles (crystalized structure). The porosity of apple juice powders was strictly related to the bulk density. Colour parameters of powders were more influenced by drying techniques than the quantity of maltodextrin (15% up to 35%) added.

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Section: Funtional Relationshipssupporting

confidence: 81%

The Effect of Carrier Quantity and Drying Method on the Physical Properties of Apple Juice Powders

Michalska

Lech

2018

Beverages

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“…Spray drying is commonly used as microencapsulation method; however, the high temperatures applied might cause injuries to microbial cells. Good results have been obtained with freeze drying, as stated by Vikram Simha et al [113] and Barbosa et al [116], when producing probiotic pomegranate and orange powders, respectively. Spouted bed drying has also been used in some works because lower temperatures are applied [117] when compared to spray drying.…”

Section: Dehydrated Foods With Probioticsmentioning

confidence: 83%

Functional Dehydrated Foods for Health Preservation

Morais

Dammak

et al. 2018

Journal of Food Quality

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The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.

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“…Carrier agents are essential for the spray drying of sugar‐rich materials to achieve efficient drying and a stable product (Barbosa et al, ), as sugars generally have a very low glass transition temperature. High temperatures are used for spray drying, and consequently, the sugar present in the feed solution transforms into a viscoelastic sticky state on the surface of the drying droplets, which eventually results in a problem sticking to the surface of the spraying cylinder.…”

Section: Resultsmentioning

confidence: 99%

Optimization of aqueous extraction and spray drying conditions for efficient processing of hibiscus blended rosehip tea powder

Eroğlu

Tontul

Topuz

2018

J Food Process Preserv

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The present study aimed to optimize extraction and spray‐drying conditions used to produce rosehip tea powder from a blend of rosehip fruit and hibiscus. The optimum conditions of the extraction and spray drying processes were investigated using response surface methodology. The responses of the optimization were the ascorbic acid (AA) and total monomeric anthocyanin (TMA) content of the products. Optimal parameters for the extraction process were determined to be 5.3% loading ratio for 5.4 min at 64 °C. For the spray‐drying process, an inlet air temperature of 130 °C, outlet air temperature of 85 °C, and 18.4% maltodextrin ratio was found to be optimal. The powders produced at these conditions were stored at 4 °C and ambient temperature for 90 days to test the stability of AA and TMA. The degradation rates at 4 °C and at ambient temperature were found to be 41.4 and 48.2% for AA and 23.3 and 37% for TMA, respectively. Practical applications Nowadays there is a significant increase in the use of foods that are easy to prepare for consumption or ready for direct consumption. When consumers choose these products, they consider both ease of use and product quality. Tea bag and similar products are one of the most widespread product groups in this area. However, there are some disadvantages such as the waste problem and inadequate brewing conditions in use of these products. The solution of these problems requires alternative methods to prepare the product. The transformation of rosehip tea into instant rosehip tea form at optimum conditions determined in the current study can be used as an alternative method to solve these problems.

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Comparison of spray drying, freeze drying and convective hot air drying for the production of a probiotic orange powder

Cited by 150 publications

References 49 publications

The Effect of Carrier Quantity and Drying Method on the Physical Properties of Apple Juice Powders

The Effect of Carrier Quantity and Drying Method on the Physical Properties of Apple Juice Powders

Functional Dehydrated Foods for Health Preservation

Optimization of aqueous extraction and spray drying conditions for efficient processing of hibiscus blended rosehip tea powder

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