Diafiltration and agglomeration as methods to improve the properties of honey powder obtained by spray drying

Samborska, Katarzyna; Sokołowska, Paulina; Szulc, Karolina

doi:10.1016/j.ifset.2016.10.002

Cited by 25 publications

(28 citation statements)

References 41 publications

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“…It reached the level similar to the drying of carrier solution without honey addition (GA ‐ 53.2 ± 3.0%). Samborska et al () also observed a positive effect of honey pretreatment by DF on spray drying yield, but in the current work the improvement was higher, probably because of higher degree of sugars removal during DF.…”

Section: Resultscontrasting

confidence: 53%

“…Those results suggest that honey components other than glucose and fructose influenced the course of DF. Samborska et al () presented similar results of stable P flux during DF of canola flower honey solution. However, the amount of P obtained during the same time was smaller (2,500ml), what could be caused by lower transmembrane pressure…”

Section: Resultsmentioning

confidence: 64%

“…The adherence of particles of smaller magnitude to the surfaces of bigger particles could be observed, what is characteristic for spray‐dried sugar‐rich materials. This type of morphology was presented by Cano‐Chauca, Stringheta, Ramos, and Cal‐Vidal () for mango powder with maltodextrin and cellulose, Haque and Roos () for spray‐dried amorphous lactose, Yousefi, Emam‐Djomeh, and Mousavi () for pomegranate juice powder with GA. Samborska et al () presented the morphology of spray‐dried canola flower honey with GA. The powder containing 50% of honey solids had a morphology similar to GA powder form the current work, while the particles of powder containing 75% of honey solids were even more packed together than GAH powder from the current work.…”

Section: Resultsmentioning

confidence: 99%

“…The rejection R and transmission T of extract, glucose, fructose, and nitrogen‐based compounds was calculated as: R = 1–( C P / C ), T = C P /C, where C P and C are concentrations of the component in P and F, respectively (Darnon, Lafitte, Belleville, & Rios, ). From the mass balance of extract (ext), glucose (g), fructose (f), and nitrogen‐based compounds (nbc) the amounts of components provided in F, retained in R, and transmitted to P after DF were calculated: m ext,g,f,nbc = M F, P, R · C ext,g,f,nbc, where m is mass of solute [g], M is mass of F, R, or P [g], C is the concentration of solute in F, R, or P [g⋅100g −1 ].The difference between the total mass of compound in F and the sum of mass in R and P was treated as the amount which was blocked by the membrane or dynamic layer (Samborska et al, ).…”

Section: Methodsmentioning

confidence: 99%

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Characterization of membrane processed honey and the effect of ultrafiltration with diafiltration on subsequent spray drying

Samborska

Suszek

Hać‐Szymańczuk

et al. 2018

J Food Process Engineering

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Canola flower honey solution and glucose/fructose solution were subjected to ultrafiltration (UF) coupled with diafiltration (DF) with the use of 15 kDa ceramic membrane in order to partially remove sugars (with the rejection of proteins at the same time), and enhance a subsequent spray drying process. Membrane processing affected honey solution chemical composition, what was confirmed by Fourier transform infrared spectroscopy ‐ATR spectroscopy analysis. 50% of sugars was removed from honey solution, while 74% of nitrogen‐based compounds was rejected by membrane. Honey pretreatment by UF/DF enhanced the yield of subsequent spray drying process with the application of gum arabic as a drying carrier. Obtained powders, containing 60% of honey solids were fully amorphous (verified by morphology observation and X‐ray diffraction), with physical properties typical for sugar‐rich material dehydrated by spray drying. It was possible to reduce carrier content in honey powder to 40% solids, with a maintenance of drying yield above 50% at the same time. However, the flowability was not enhanced because of UF/DF pretreatment (but it was also not deteriorated). Practical applications The article presents the possibility to improve the process of honey spray drying by the application of membrane pretreatment. It was concluded that ultrafiltration with diafiltration, can be used for selective removal of sugars from honey, with simultaneous rejection of proteins important for antimicrobial properties. The obtained results can be used by food manufactures, because the difficult process of honey spray drying can be boosted by the proposed pretreatment method. The yield of membrane‐treated honey increases, and at the same time honey content in the material can be increased above typical value 50%.

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Section: Resultscontrasting

confidence: 53%

Section: Resultsmentioning

confidence: 64%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Characterization of membrane processed honey and the effect of ultrafiltration with diafiltration on subsequent spray drying

Samborska

Suszek

Hać‐Szymańczuk

et al. 2018

J Food Process Engineering

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“…Similar values were reported by Bringas‐Lantihua et al . (1.20–1.47) and by Samborska et al . (1.27–1.36).…”

Section: Resluts and Discussionmentioning

confidence: 85%

Reformulation of spray‐dried apple concentrate and honey for the enhancement of drying process performance and the physicochemical properties of powders

et al. 2020

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BACKGROUND Apple concentrate and honey were spray‐dried with traditional carriers (maltodextrin, Nutriose®, Kleptose®) and with skimmed milk powder as a carrier substitute offering added value for the final product. RESULTS Skimmed milk powder, although having the lowest glass transition temperature, was the best carrier in terms of the highest powder recovery (higher than 80% was achieved) and with powder physical properties comparable to those obtained with other carriers. Thus, skimmed milk powder was used to produce honey powder of reduced carrier content (to 25% solids). The physical properties of the powders obtained and lower powder recovery indicated more problematic drying of AC. Powders produced with skimmed milk were characterized by enhanced nutritional value compared with variants with traditional carriers. CONCLUSION Thus, skimmed milk is proposed as a natural carrier for spray‐drying, offering high processing yield, the possibility to reduce carrier content in honey powder, and to create products of nutritional added value. © 2020 Society of Chemical Industry

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Application of Dehumidified Air During Spray Drying for the Production of Food Powders

Barańska

Jedlińska

Samborska

2019

Advances in Intelligent Systems and Computing

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Diafiltration and agglomeration as methods to improve the properties of honey powder obtained by spray drying

Cited by 25 publications

References 41 publications

Characterization of membrane processed honey and the effect of ultrafiltration with diafiltration on subsequent spray drying

Characterization of membrane processed honey and the effect of ultrafiltration with diafiltration on subsequent spray drying

Reformulation of spray‐dried apple concentrate and honey for the enhancement of drying process performance and the physicochemical properties of powders

Application of Dehumidified Air During Spray Drying for the Production of Food Powders

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