Effect of the Spray Drying Process on the Quality of Coconut Powder Fortified with Calcium and Vitamins C, D&lt;sub&gt;3&lt;/sub&gt; and E

Carlos, Lucas Aguirre Juan; Antonio, Giraldo Giraldo German; Misael, Cortés Rodríguez

doi:10.19026/ajfst.16.5943

Cited by 9 publications

(3 citation statements)

References 110 publications

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“…The study used the Malayan dwarf coconut variety from the Colombian Pacific coast, and the CP+FAC was obtained through SD according to the methodology described in Lucas et al, [17]. The product was packaged with N2 and atmospheric air, using multilayered bags (Alico S.A.), laminated film (PET) thickness: 12 µm, aluminum foil: 8 µm, polyethylene sealant layer: 100 µm, grammage of 136.4 g/m2, water vapor barrier (<5 cc/m 2 x 24 h x atm) and O2 (<5 cc/m 2 x 24 h x atm).…”

Section: Methodsmentioning

confidence: 99%

Degradation kinetics during storage of vitamins and antioxidants in coconut powder

Aguirre

Giraldo

Cortés

2020

DYNA

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Degradation kinetic parameters in vitamins and antioxidants in coconut powder fortified with functionally active compounds (CP+FAC) during storage represents a valuable tool to predict the product’s shelf life. The aim of this research was to evaluate the degradation kinetics during storage of vitamins (C, D3, and E), total phenols, and properties associated to antioxidant activity. Vitamins were quantified via high-resolution liquid chromatography and the antioxidant activity through DPPH and ABTS free radical scavenging activity. An experimental design was used with two-factor factorial design: 1) storage time (tS) and 2) treatment: temperature (TA) - type of packaging (N2 and atmospheric air), where the dependent variables were adjusted to zero-, first-, and second-order kinetic models. In general, losses of FAC were significant with respect to the factors evaluated and their interactions, with minor changes at lower TA and packaged with N2, indicating that the degradation kinetics of the FAC is slower under these storage conditions. Increased storage temperature reduced FACstability, where the Arrhenius equation was able to quantify the effect of temperature of the rate of deterioration reactions of the FAC.

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Section: Methodsmentioning

confidence: 99%

Degradation kinetics during storage of vitamins and antioxidants in coconut powder

Aguirre

Giraldo

Cortés

2020

DYNA

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“…The CP þ FAC was obtained through the spray dried (SD) technique, following the methodology applied by Lucas et al (2018b), a spray drier flow pilot was used in cocurrent (Vibrasec, model PASLAB 1.5, Medell ın, Colombia). The evaluation of the spray drying process was conducted through the response surface methodology with a composite central design throwing 26 experiments, considering the independent variables: Maltodextrin (MD) (5-15%), Inlet Air Temperature (IAT) (150-170 8C), Outlet Air Temperature (OAT) (80-90 8C), Atomizing Disc Velocity (ADV) (24,000-28,000 rpm) and Vacuum Pressure in the Chamber (DCVP) (1.0-1.88" H 2 O, where the optimal operating conditions of the equipment and product were: MD: 9.64; IAT: 160.12 8C; OAT: 84.76 8C; ADV: 25,998.6 rpm; DCVP: 1.064" H 2 O.…”

Section: Obtaining Fortified Coconut Powder (Cp þ Fac)mentioning

confidence: 99%

Modeling of moisture sorption isotherm and evaluation of net isosteric heat for spray-dried fortified coconut (Cocos nucifera L.) powder

Aguirre¹,

Giraldo²,

Rodríguez³

2021

BFJ

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PurposeIn order to understand interactions aw vs equilibrium moisture content (EMC) in fortified coconut powder, moisture sorption isotherms were constructed under different storage conditions in order to predict the changes in their physical, chemical and microbiological properties that occur during storage and processing, which are unique to each food.Design/methodology/approachFor which the moisture sorption isotherms were determined at three different temperatures (15, 25 and 35 °C), in a range of water activity from 0.1 to 0.90. Nine models, namely, the GAB, BET, Oswin, Smith, Halsey, Henderson, Chung and Pfost, Peleg and Caurie equations, were fitted to the sorption data. Various statistical tests were adopted as criteria to evaluate the fit performance of the models.FindingsOf the models tested, the Peleg model gave the best fit to experimental data (R2 = 0.997; RMSE = 0.276), across the full range of water activities and at different temperatures. Humidity of the monolayer (mo) was found between 2.54 and 2.34%, a fundamental parameter to define the storage and control conditions, given that it is considered the value at which the product is more stable. The net sorption isosteric heat (Qst) increased to maximum and then diminished with increased moisture content (Xw); maximum values were obtained in the Xw interval between 0.48 and 2.87% (db), being between 35.72 and 99.26 kJ/mol, where the maximum value indicates coverage of the strongest bond sites and higher adsorbate-adsorbent interaction.Originality/valueThese results provide reliable experimental data on water absorption isotherms of the CP + FAC important to determine optimal processing, storing and packaging conditions.

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“…Although the integration of the SD and agglomeration processes allows high preservation of the functional properties of strawberries and improvement of the flowability and instantaneousness properties of the strawberry powder mixture, the physicochemical properties of the fruit powders during storage change due to the hygroscopicity (H) and stickiness characteristics of the particles, in response to the food-environment interaction ( Robaina et al, 2019 ; Samborska et al, 2022 ), there is evidence of many studies evaluating the storage stability of fruit powder blends: bael (Aegle marmelos) ( Sornsomboonsuk et al, 2019 ), papaya ( Gomes et al, 2018 ), coconut ( Carlos et al, 2018 ), soursop ( Chang et al, 2018 ) and blackberry. However, no reported studies evaluate the stability of fruit powder blends, especially strawberries.…”

Section: Introductionmentioning

confidence: 99%

Storage stability of a fluidized-bed agglomerated spray-dried strawberry powder mixture

Castaño Peláez,

Cortés-Rodríguez,

Ortega-Toro

2023

F1000Res

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Background: Strawberry is a fruit with a high antioxidant capacity due to its richness in phenolic compounds that suffer a rapid post-harvest deterioration. Spray drying is an alternative to reduce losses; however, these powders present problems of instantanisation, making it necessary to implement agglomeration processes. During storage, powdered food products can undergo a series of changes in their amorphous state from a product initially in a vitreous state to a gummy state, where all properties are substantially modified due to the increased mobility of water in the matrix. Methods: The research objective was to evaluate the storage stability (6 months) of a fluidized bed agglomerated strawberry powder mixture at three temperatures (15, 25 and 25°C), a controlled environment at 65% relative moisture, and PET foil laminated film bags as packaging. Moisture, water activity, bulk and compacted density, Carr and Hausner indices, solubility, hygroscopicity, wettability, angle of repose, antioxidant capacities, total phenols, anthocyanins, vitamin C, color (CIE-Lab) and particle size were monitored. Results: ANOVA showed statistically significant differences (p<0.05) for all dependent variables concerning storage time; storage temperature had no significant effect on S, ABTS, DPPH and Hu. The time-temperature interaction during storage had no significant effect (p>0.05) on S, ABTS, DPPH, Hu and L. The agglomerate showed moisture and aw values that confer excellent stability against deterioration reactions; it retained good fluidity, low cohesiveness, and retentions above 50% for antioxidant capacity, 76% for total phenols, 39% for anthocyanins, and 40% for vitamin C; particle size was retained during the evaluation. The color was only affected in the 35°C treatment from the fifth month onwards. Conclusions: The study will serve as a tool for the determination of the shelf life of the chipboard once the critical values of the attributes selected as predictors of shelf life are defined.

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Effect of the Spray Drying Process on the Quality of Coconut Powder Fortified with Calcium and Vitamins C, D<sub>3</sub> and E

Cited by 9 publications

References 110 publications

Degradation kinetics during storage of vitamins and antioxidants in coconut powder

Degradation kinetics during storage of vitamins and antioxidants in coconut powder

Modeling of moisture sorption isotherm and evaluation of net isosteric heat for spray-dried fortified coconut (Cocos nucifera L.) powder

Storage stability of a fluidized-bed agglomerated spray-dried strawberry powder mixture

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