Enzyme inactivation in a droplet forming a bubble during drying

Etzel, Mark R.; Suen, Shing‐Yi; Halverson, Steve; Budijono, S.

doi:10.1016/0260-8774(94)00078-n

Cited by 28 publications

(16 citation statements)

References 16 publications

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“…During the falling rate period, a permeable crust was formed and the droplet temperature rose towards the drybulb temperature of the air. If the partial pressure of moisture vapour at the droplet centre exceeded ambient pressure and thus resulted in a bubble formation and increase in the temperature of droplet inflated to an outer radius and finally yields in irregular random shaped particle (Etzel et al 1996). In the case of stem, the strong crust restricted the water vapour diffusion as well as bubble inflated thus, resulted in high moisture content.…”

Section: Resultsmentioning

confidence: 99%

Spray drying of Tinospora cordifolia leaf and stem extract and evaluation of antioxidant activity

et al. 2011

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Tinospora cordifolia (Guduchi) is widely used in folk medicine/ ayurvedic system of medicine, also in ayurvedic 'Rasayanas' to improve the immune system and used as general tonic, anti-periodic, anti-spasmodic, antiinflammatory, anti-arthritic and anti-diabetic agent. Numerous studies have been reported on the health benefits of individual parts or whole Guduchi plant. However, most of the work has focused on the extracts of T. cordifolia. In this study, T. cordifolia leaf and stem extract powders were prepared using spray drying at 90°C outlet temperature of the spray dryer. The powder morphology has also been studied by scanning electron microscopy. The antioxidant activity was followed by DPPH method. The leaf extract powder showed higher retention of antioxidant activity than stem extract powder.

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Section: Resultsmentioning

confidence: 99%

Spray drying of Tinospora cordifolia leaf and stem extract and evaluation of antioxidant activity

et al. 2011

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“…Majority of the work was carried out using various enzymes by Wijlhuizen, Kerkhof, and Bruin (1979), Liou, Luyben, and Bruin (1985), Yamamoto and Sano (1982), Meerdink and Van't Riet (1995) and Etzel, Suen, Halverson, and Budijono (1996). Several publications were also reported for inactivation of micro-organisms (Elizondo & Labuza, 1974;Fu & Etzel, 1995;Johnson & Etzel, 1993;Lievense et al, 1992) in the context of drying processes.…”

Section: A Critical Reviewmentioning

confidence: 94%

“…The fundamental structure of microorganisms and enzymes are somewhat different and hence they may have different responses and stability against drying-induced stresses during processing. In the literature, inactivation for enzymes and micro-organisms has been mathematically worked out using the same approach considering the first-order reaction kinetics (Etzel et al, 1996;Li et al, 2006;Meerdink & Van't Riet, 1995). In fact, inactivation kinetics models have been interchangeably used for enzymes and micro-organisms and also for protein denaturation.…”

Section: Further Remarksmentioning

confidence: 99%

Micro-organism inactivation during drying of small droplets or thin-layer slabs – A critical review of existing kinetics models and an appraisal of the drying rate dependent model

Chen

Patel

2007

Journal of Food Engineering

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“…A strategy that might be followed to retain maximum enzyme activity is to minimize the presence of enzyme in the centre of the droplet. This can for example be achieved by drying the enzyme in a droplet that forms a hollow sphere upon drying (Etzel et al 1996) or by applying a coating of a concentrated enzyme solution on pre-dried particles.…”

Section: Predicting the Residual Enzyme Activity After Dryingmentioning

confidence: 99%

Mimicking Spray Drying by Drying of Single Droplets Deposited on a Flat Surface

Perdana

Fox

Schutyser

et al. 2012

Food Bioprocess Technol

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The inactivation of bioactive ingredients during spray drying is often matrix specific. Therefore, the design of new processes or the optimisation of existing spray drying processes is usually highly product specific and requires numerous experiments. Rapid experimentation methods that facilitate fast data generation are therefore desired. A novel method for drying single droplets to mimic spray drying is proposed. The approach involves droplet deposition on a hydrophobic flat surface followed by controlled drying. A heat and mass transfer model is applied to predict the drying history of the single droplets. The approach is successfully evaluated through studying the inactivation of β-galactosidase during drying. The heat and mass transfer model supplemented with inactivation kinetics provided reasonable prediction of the residual enzyme activity after drying. In addition, the inactivation kinetics could be directly extracted from single droplet experiments rather than using the kinetics from separate heating experiments. Finally, it was demonstrated that the inactivation kinetics found with the single-drop experiments could satisfactorily predict the residual activity of β-galactosidase dried with a laboratory-scale spray dryer.

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Enzyme inactivation in a droplet forming a bubble during drying

Cited by 28 publications

References 16 publications

Spray drying of Tinospora cordifolia leaf and stem extract and evaluation of antioxidant activity

Spray drying of Tinospora cordifolia leaf and stem extract and evaluation of antioxidant activity

Micro-organism inactivation during drying of small droplets or thin-layer slabs – A critical review of existing kinetics models and an appraisal of the drying rate dependent model

Mimicking Spray Drying by Drying of Single Droplets Deposited on a Flat Surface

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