Effect of spray drying on physical properties of sugarcane juice powder (Saccharum officinarum L.)

Nishad, Jyoti; Selvan, Cynthia J.; Mir, Shabir Ahmad; Bosco, Sowriappan John Don

doi:10.1007/s13197-017-2507-x

Cited by 62 publications

(52 citation statements)

References 32 publications

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“…[ 41 ] However, some spray‐dried powders can have a collapsed structure due to differential shrinkage rate caused by uneven drying at surface and core. [ 42 ] Therefore, the wall materials play a major role in maintaining the spherical shape of powder particles. [ 35 ] In case of freeze‐dried powder, the irregular shape was mediated by low temperature and vacuum that pressed the particles together making them layered or flake‐like.…”

Section: Resultsmentioning

confidence: 99%

Nanoliposome Powder Containing Shrimp Oil Increases Free Flowing Behavior and Storage Stability

Gulzar

Benjakul

2020

Euro J Lipid Sci & Tech

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Shrimp oil nanoliposomes dried by freeze-drying and spray-drying are characterized, in which carboxy methyl cellulose and fumed silica (SiO 2 ) at various proportions are used as wall material and anti-caking agent. Spray-dried powder (SDP) is spherical in shape with average particle size of 5.33 ± 2.55 µm, while the freeze-dried powder (FDP) having average size of 240.8 ± 237.4 µm is irregular. SDP shows better flowability than FDP, which is more porous with much lower bulk density. Encapsulation efficiency (68.52 ± 1.85%) and solubility (85.22 ± 1.4) of SDP are greater than FDP (51.18 ± 3.81% and 71.25 ± 1.3, respectively) (p < 0.05). However, the wettability of FDP is higher with shorter reconstitution time. FDP exhibits lower oxidation of total encapsulated oil and better retention of n-3 fatty acids (p < 0.05). Overall, both FDP and SDP are thermodynamically stable and the aforementioned powders have the prolonged storage time of six weeks. Practical Applications: Oil from shrimp cephalothorax, a byproduct from shrimp processing industries, is one of the rich sources of omega-3 fatty acids and astaxanthin. Encapsulation of shrimp oil in nanoliposomes is a promising technology, which can be utilized to protect the oil against oxidation and mask the off-odors. Shrimp oil nanoliposome powder prepared using spray-drying and freeze-drying processes and added with the anticaking agents offers numerous advantages such as good flowability, better solubility, and enhanced encapsulation efficiency in addition to the improved oxidative stability and no significant loss of bioactive PUFAs. The shrimp oil nanoliposome powder could be used in the fortification of number of food products, particularly beverages. Moreover, due to the powdered form, the shelf stability is increased, handling and transportation becomes easier, and the cost is significantly reduced.

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Section: Resultsmentioning

confidence: 99%

Nanoliposome Powder Containing Shrimp Oil Increases Free Flowing Behavior and Storage Stability

Gulzar

Benjakul

2020

Euro J Lipid Sci & Tech

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“…It is evident that, a higher inlet temperature and lower vacuum pressure attribute to large particle formation. Hence, it increases particle size and lower the clumping incidence, by allowing particles or agglomerates to interact with water, and thus lowers the wetting angle and increases wettability (Depalo & Santomaso, ; Seth, Mishra, & Deka, ; Fitzpatrick et al, ; Nishad, Selvan, Ahmad Mir, & Don Bosco, ). An increase in the MD concentration is accompanied by an increase in wetting angle.…”

Section: Resultsmentioning

confidence: 99%

“…An increase in the MD concentration is accompanied by an increase in wetting angle. An explanation for this phenomenon is that due to the high wettability of maltodextrin in water, when the MD concentration is increased, the wettability increased as well (Khuenpet, Charoenjarasrerk, Jaijit, Arayapoonpong, & Jittanit, ; Mishraa, Mishrab, & Mahantaa, ; Nishad, Selvan, Ahmad Mir, & Don Bosco, ). As shown in Figure a,b, a wetting angle of 40° was achieved at a vacuum pressure of 20 kPa, inlet temperatures of 80 °C, and concentration of 6% while a wetting angle of 62° was obtained at a vacuum pressure of 50 kPa, inlet temperatures of 50 °C, and concentration of 4%.…”

Section: Resultsmentioning

confidence: 99%

Experimental optimization of chicory root (Cichorium intybus L.) aqueous extracts formulation by novel approach of ongoing ultrasonic vacuum spray drying using response surface methodology

Namavar

Chayjan

Parian

et al. 2018

J Food Process Engineering

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In the present study, we performed a simultaneous optimization of various inlet temperatures, vacuum pressures, and maltodextrin concentrations to produce chicory root inulin extract powder by the novel approach of ongoing ultrasonic vacuum spray drying. To obtain the optimum conditions, we used a central composite face‐centered design of response surface methodology (RSM). Performing this drying approach in a vacuumed drying chamber required lower temperatures compared to the conventional dryers. We used 4–6% (wt/vol) maltodextrin concentrations at inlet temperatures of 50, 65, and 80 °C and vacuum pressures of 20, 35, and 50 kPa and evaluated the following responses: total phenolic content (TPC), total flavonoids concentration (TFC), DPPH radical scavenging capacity, moisture content, bulk density, wettability, and solubility. We found that the highest desirability (0.646) was achieved at an inlet temperature, vacuum pressure, and maltodextrin concentration of 50 °C, 20 kPa, and 4.7%, respectively. Practical applications In this research, we developed an ultrasonic vacuum spray dryer (UVSD) that performs spray drying in a vacuum chamber at lower temperatures than the conventional spray drying. This procedure can be considered as a novel technique to produce powder from the Chicory Root (Cichorium intybus L.) Aqueous Extract. Minimization of the oxidative and thermal stresses during the drying is the main advantage of this process. Drying conditions were optimized by using a central composite face‐centered design of response surface methodology (RSM) to improve the chemical and physical properties of the produced powder. Nutritional and pharmaceutical properties of the chicory root are associated with their special chemical composition such as high levels of polyphenolic compounds. Drying temperature was reduced via controlling the vacuum condition in the drying chamber of the UVSD such that to continuously obtain a powder rich in heat‐sensitive ingredients.

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“…Based on the Carr Index powders flowability might be classified as very good (< 15), good (15)(16)(17)(18)(19)(20), fair (20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34)(35), bad (35)(36)(37)(38)(39)(40)(41)(42)(43)(44)(45), and very bad (>45). [60] According to Hausner ratio powder cohesiveness may be classified as low (high flowability) for HR <1.2, medium 1.2-1.4 and high for HR >1.4 (low flowability). [60] The Hausner Ratio is determined as ratio of tapped density to bulk density.…”

Section: Quality Parameters Of Honey and Fruit Juice Powdersmentioning

confidence: 99%

Advances in spray drying of sugar-rich products

Sobulska

Zbiciński

2020

Drying Technology

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Recent developments in the spray drying of sugar-rich products such as fruit juices, pulp and honey with and without the application of carriers, e.g., carbohydrate carriers (maltodextrin, gum arabic), prebiotic dietary fibers, proteins and natural carriers have been presented in this paper. The effect of the carrier type, carrier concentration and the spray drying process parameters on the product yield and selected final product properties are analyzed and discussed. Recent studies have proved that prebiotic dietary fibers and proteins may substitute conventional carriers, i.e., refined carbohydrates, providing high product yield and additional nutritional value at lower carrier concentration in the final product.

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Effect of spray drying on physical properties of sugarcane juice powder (Saccharum officinarum L.)

Cited by 62 publications

References 32 publications

Nanoliposome Powder Containing Shrimp Oil Increases Free Flowing Behavior and Storage Stability

Nanoliposome Powder Containing Shrimp Oil Increases Free Flowing Behavior and Storage Stability

Experimental optimization of chicory root (Cichorium intybus L.) aqueous extracts formulation by novel approach of ongoing ultrasonic vacuum spray drying using response surface methodology

Advances in spray drying of sugar-rich products

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