Effect of spray freeze drying on the structural modification and rehydration characteristics of micellar casein powders

Ren, Jinbo; Liao, Minjie; Ma, Lingjun; Chen, Fang; Liao, Xiaojun; Hu, Xiaosong; Miao, Song; Fitzpatrick, John J.; Ji, Junfu

doi:10.1016/j.ifset.2022.103093

Cited by 17 publications

(7 citation statements)

References 58 publications

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“…The fluidity of a powder is its ability to flow freely in a regular and constant manner, usually expressed by the angle of repose and the Hausner ratio, which is determined by tapping density and bulk density [ 38 ]. Microcapsules with a small angle of repose have a high flowability.…”

Section: Methodsmentioning

confidence: 99%

Mannitol Is a Good Anticaking Agent for Spray-Dried Hydroxypropyl-Beta-Cyclodextrin Microcapsules

Kou

Cheng

et al. 2023

Molecules

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Agglomeration is an undesirable phenomenon that often occurs in spray-dried microcapsules powder. The objective of this work is to determine the best solution for spray-dried hydroxypropyl-β-cyclodextrin (HP-β-CD) microcapsules from four anticaking agents, namely calcium stearate (CaSt), magnesium stearate (MgSt), silicon dioxide (SiO2), and mannitol (MAN), and to explore their anticaking mechanisms. Our results showed that MAN was found to be the superior anticaking agent among those tested. When the MAN ratio is 12%, the microcapsules with a special Xanthium-type shape had higher powder flowability and lower hygroscopicity and exhibited good anticaking properties. Mechanism research revealed that CaSt, MgSt, and SiO2 reduce hygroscopicity and caking by increasing the glass transition temperature of the microcapsules, while MAN prevents the hydroxyl group of HP-β-CD from combining with water molecules in the air by a crystal outer-layer on the microcapsule surface.

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Section: Methodsmentioning

confidence: 99%

Mannitol Is a Good Anticaking Agent for Spray-Dried Hydroxypropyl-Beta-Cyclodextrin Microcapsules

Kou

Cheng

et al. 2023

Molecules

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“…The puffed and dried sample is weighed, and then placed in 300 mL distilled water at room temperature for 30 min. When taking out the sample again, filter paper is used to absorb the surface water of the sample, and the rehydrated sample is weighed to calculate the rehydration ratio, then we can be described, yields:

RR = \frac{m}{m_{0}}

where m is the mass of the sample after rehydration (g); m 0 is the mass of the sample before rehydration (g). The cell‐equivalent diameter ( d ) is the diameter of a circle that has the same area as the measured cell (Tiwari et al, 2015), which can be written as:

d = 2 \sqrt{\frac{A}{π}}

where d is the equivalent cell diameter (μm); A is the cell cross‐section area (μm 2 ). Cellular roundness ( S R ) refers to the degree to which the cross‐sectional shape of a cell approaches a perfect circle (Jinbo et al, 2022), which can be defined as:

S_{normalR} = \frac{4 πA}{P^{2}}

where p is the cell cross‐section perimeter (μm). The roughness factor ( r ) of the cell wall surface refers to the ratio between its actual perimeter and the apparent perimeter observed on a cross‐section of the cell (Yuan, Han, et al, 2022; Yuan, Zhao, et al, 2022), then we have:

r = \frac{L}{L_{D}}

where L is the actual perimeter of the cell cross‐section (μm); L D is the perimeter (μm) of a regular polygon with the same similarity to its cell. Porosity ( e ) refers to the ratio of the internal pores to the total area within a porous medium on a cross‐sectional plane (Dhalsamant et al, 2018), which can be written as follows, yields:

e = 1 - \frac{A_{c}}{A_{s}}

where A c is the cell area in the porous medium (μm 2 ); A s is the total internal area of the porous medium (μm 2 ).…”

Section: Methodsmentioning

confidence: 99%

“…Cellular roundness ( S R ) refers to the degree to which the cross‐sectional shape of a cell approaches a perfect circle (Jinbo et al, 2022), which can be defined as:

S_{normalR} = \frac{4 πA}{P^{2}}

…”

Section: Methodsmentioning

confidence: 99%

Microstructural study of apple slices during hot air‐explosion puffing drying

Yuan,

Deng,

Wang

et al. 2023

J Food Process Engineering

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In order to reveal the change laws of microstructure in apple slices during hot air‐explosion puffing drying, the microstructure images and parameters of apple slices under different drying conditions were obtained by using paraffin sectioning, microscopic observation, and image processing techniques with apples as raw material and CO2 as drying medium. Subsequently, the changes in internal cell and pore structure of dried apple slices were analyzed, as well as the relationship between micro‐parameters of apple slices and macro‐measurement indicators was further obtained. Results indicated that the overall cross‐sectional area, cross‐sectional perimeter, equivalent diameter, and porosity of cells increased by explosion puffing drying, while the cell roundness and wall roughness factors changed relatively little. Meanwhile, macro–micro parameters of expanded apples were fitted and analyzed. Then, the obtained mathematical model showed a nonlinear correlation as experimental and predicted results exhibited good agreement, with determination coefficients R2 more significant than 0.8, which could better expect the macro–microparameters to change in the drying process. The results of this research could provide an essential reference for exploring the change laws of tissue microstructure parameters in apples dried by hot air‐explosion puffing drying, with expansion and rehydration ratios under different experimental conditions, as well as optimizing the puffing drying process and designing corresponding drying equipment.Practical ApplicationsFresh apples have high moisture content and are not easy to store, so drying is usually used to reduce the moisture content to extend shelf time and increase economic benefits. For the drying process of fruit and vegetable products, scholars mainly focused on the influence of microstructure parameters on moisture migration, drying rate, heat and mass transfer and other factors, but did not give a quantitative description of how microstructure parameters affect macroscopic parameters. In this article, the relationship between microstructural changes and macroscopic indicators was investigated by taking puffed apple slices as an example. Research could provide an essential reference for exploring the change laws of tissue microstructure parameters in apples dried by hot air‐explosion puffing drying, with expansion and rehydration ratios under different experimental conditions, as well as optimizing the puffing drying process and designing corresponding drying equipment.

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“…An essential element of DHA-enriched EYP quality is its solubility, which refers to the powder's ability to rehydrate completely (Ren et al 2022). As can be seen in Fig.…”

Section: Solubility Of Dha-enriched Eypmentioning

confidence: 99%

Optimizing the encapsulation behavior of egg yolk on DHA by vacuum low-temperature spray drying to improve the hydration properties of the powder

Sun

Mourad

Chen

et al. 2023

Preprint

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A fundamental issue in the design of docosahexaenoic acid (DHA)-enriched egg yolk powder (EYP) is the enhancement of hydration properties, which is an essential criterion for the evaluation of powders with promising functional properties. In this study, the effects of vacuum low-temperature spray drying (VLTSD), high-temperature spray drying (HTSD), and freeze-drying (FD) on the hydration properties of DHA-enriched EYP were investigated. The encapsulation efficiency of DHA-enriched EYP prepared by VLTSD, HTSD and FD were 97.15%, 96.51% and 81.31%, respectively. According to the quality analysis, VLTSD had the best protection for DHA-enriched EYP in terms of chromaticity, bulk density, storage stability and sensory evaluation. The most striking finding of this study was the DHA-enriched EYP prepared by VLTSD exhibited desirable solubility, dispersibility and stability during rehydration, which was well predicted by low-field NMR. Furthermore, at the microscopic level, SEM images and FTIR spectra revealed that VLTSD enhanced the hydration properties by protecting the structural integrity and increasing the hydrogen bonding of the DHA-enriched EYP. This article provided new insights into the improvement of the properties of DHA-enriched EYP, especially the hydration properties.

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Effect of spray freeze drying on the structural modification and rehydration characteristics of micellar casein powders

Cited by 17 publications

References 58 publications

Mannitol Is a Good Anticaking Agent for Spray-Dried Hydroxypropyl-Beta-Cyclodextrin Microcapsules

Mannitol Is a Good Anticaking Agent for Spray-Dried Hydroxypropyl-Beta-Cyclodextrin Microcapsules

Microstructural study of apple slices during hot air‐explosion puffing drying

Optimizing the encapsulation behavior of egg yolk on DHA by vacuum low-temperature spray drying to improve the hydration properties of the powder

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