Descriptive modelling of food powders reconstitution kinetics followed by laser granulometry

Fournaise, Tristan; Gaïani, Claire; Petit, Jérémy

doi:10.1016/j.ces.2022.117440

Cited by 6 publications

(7 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The short wetting time of date powders is due to their richness in carbohydrates that are hydrophilic molecules able to enhance wetting in contrast to hydrophobicity caused by lipids located at the particle surface of whole milk powder. Inversely to wetting, smaller particles, due to their high specific surface area, resulting in longer swelling duration as reported by M’be et al and Fournaise et al [ 10 , 121 ].…”

Section: Stabilizing Processes and Impact On Productsmentioning

confidence: 91%

“…It is the phenomenon during which the liquid gradually replaces the gas phase at the particle surface after that the liquid was put into contact with the particle surface [ 116 , 118 , 119 ]. Sinking is the phenomenon during which water diffuses into the particle, increasing its density, which enables the particle to overcome the surface tension at the particle-liquid interface [ 120 , 121 , 122 ]. Simultaneously, the liquid penetrates the particles and results in an increase in particle size; it is the swelling step.…”

Section: Stabilizing Processes and Impact On Productsmentioning

confidence: 99%

“…Simultaneously, the liquid penetrates the particles and results in an increase in particle size; it is the swelling step. Swelling is also marked by a local increase in liquid viscosity around the particle which would indicate a softening of particle surfaces [ 121 , 123 , 124 , 125 , 126 ]. The third step is the dispersion, which is marked by a division of parent particles (agglomerated or not) into several daughter particles [ 116 ] when the interparticle forces (liquid and solid bridges, hydrogen or intraparticle bonds, van der Waals interactions) are broken [ 121 , 127 ].…”

Section: Stabilizing Processes and Impact On Productsmentioning

confidence: 99%

“…Swelling is also marked by a local increase in liquid viscosity around the particle which would indicate a softening of particle surfaces [ 121 , 123 , 124 , 125 , 126 ]. The third step is the dispersion, which is marked by a division of parent particles (agglomerated or not) into several daughter particles [ 116 ] when the interparticle forces (liquid and solid bridges, hydrogen or intraparticle bonds, van der Waals interactions) are broken [ 121 , 127 ]. The final solubilization step corresponds to the disappearance of particle granular structure after the complete solubilization of powder [ 121 , 128 ].…”

Section: Stabilizing Processes and Impact On Productsmentioning

confidence: 99%

“…The third step is the dispersion, which is marked by a division of parent particles (agglomerated or not) into several daughter particles [ 116 ] when the interparticle forces (liquid and solid bridges, hydrogen or intraparticle bonds, van der Waals interactions) are broken [ 121 , 127 ]. The final solubilization step corresponds to the disappearance of particle granular structure after the complete solubilization of powder [ 121 , 128 ]. To the best of our knowledge, M’be et al [ 10 ] proposed for the first time a reconstitution mechanism of grinding-induced hibiscus powder.…”

Section: Stabilizing Processes and Impact On Productsmentioning

confidence: 99%

See 4 more Smart Citations

Impact of Processing and Physicochemical Parameter on Hibiscus sabdariffa Calyxes Biomolecules and Antioxidant Activity: From Powder Production to Reconstitution

M’be

Scher

Gaiani

et al. 2023

Foods

Self Cite

View full text Add to dashboard Cite

Hibiscus sabdariffa is a tropical plant with red calyxes whose anthocyanins, phenols, and antioxidant activity make it attractive to consumers both from a nutritional and medicinal standpoint. Its seasonality, perishability, and anthocyanin instability, led to the setup of stabilization methods comprising drying and powdering. However, its properties can often be altered during these stabilization processes. Treatments such as dehumidified-air-drying, infrared drying, and oven-drying, and their combination showed better quality preservation. Moreover, powder production enables superior biomolecule extractability which can be linked to a higher bioaccessibility. However, the required temperatures for powder production increase the bioactive molecules degradation leading to their antioxidant activity loss. To overcome this issue, ambient or cryogenic grinding could be an excellent method to improve the biomolecule bioavailability and accessibility if the processing steps are well mastered. To be sure to benefit from the final nutritional quality of the powder, such as the antioxidant activity of biomolecules, powders have to offer excellent reconstitutability which is linked to powder physicochemical properties and the reconstitution media. Typically, the finest powder granulometry and using an agitated low-temperature reconstitution media allow for improving anthocyanin extractability and stability. In this review, the relevant physicochemical and processing parameters influencing plant powder features from processing transformation to reconstitution will be presented with a focus on bioactive molecules and antioxidant activity preservation.

show abstract

Section: Stabilizing Processes and Impact On Productsmentioning

confidence: 91%