Effect of carriers on physicochemical properties, antioxidant activities and biological components of spray-dried purple sweet potato flours

Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stability

“…Table 3 indicated that the spray drying yield of phenolic extract significantly increased after microencapsulation, and the moisture content and water activity of the product obviously decreased, which showed that the coating agents improved the yield and quality of the spray dried powder from plum extracts. Similar results were also reported by Peng et al (2013).…”

“…An increase in L* value was as a result of the addition of the coating agents. This observation was similar to that made by Peng et al (2013). a* values and b* values of microparticles with coating agents were significantly lower than those of the powder without coating agents, thus decreasing the redness and yellowness of powder because of the addition of the coating agents.…”

“…Similar trend was found by Carvalho et al (2016). The changes in color parameters were attributed to the addition of coating agents and were associated with variation in phenols and anthocyanins (Peng et al, 2013). Table 3 showed that both spray-dried powders were rich sources of phenolic compounds.…”

Emprego de Spray Dryer na indústria de alimentos: uma breve revisão

“…Muitos trabalhos vêm sendo realizados buscando condições ideais e específicas para a secagem de grãos, a produção de pó de frutas e produtos vegetais (SOUZA, 2014;TONON, BRADET;HUBINGER, 2013;PENG et al, 2013;SILVA et al, 2015). Também se destaca o uso do Spray Dryer para a indústria de lacticínios (PERRONE, PEREIRA, CARVALHO, 2011;TRIBOLI et.…”

Obtenção de extratos secos de cagaita (Eugenia dysenterica DC) pelo método de atomização: avaliação das propriedades físicas e potencial funcional in vitro

“…(Peng, Li, Guan, & Zhao, 2013) obtained higher retention of anthocyanins, flavonoids and total phenolics, and a protective effect for these compounds using maltodextrin as a carrier agent in spray drying of purple sweet potato flours. Anthocyanin degradation in the spray dried açai juice obtained using different carrier agents was reported by (Tonon, Brabet, & Hubinger, 2010), who observed that the temperature influenced negatively the stability of these compounds, due to high sensitivity of the pigments to heat, and that maltodextrin 10DE and gum arabic were the carrier agents that produced particles with the better half-lives of anthocyanins.…”