Impact of powder particle structure on the oxidation stability and color of encapsulated crystalline and emulsified carotenoids in carrot concentrate powders

Haas, Klara; Obernberger, Johanna; Zehetner, Egon; Kiesslich, Anke; Volkert, Marcus; Jaeger, Henry

doi:10.1016/j.jfoodeng.2019.07.025

Cited by 50 publications

(22 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Studies suggest that, first and foremost, oxygen availability influences the color exhibited by carotenoids, as well as its stability. Another important aspect is the physical state of the carotenoids themselves [32]. This might explain the higher stability at 4 • C. A future experiment should necessarily include the assessment of oxygen availability in stored tested solutions.…”

Section: Cielab Parameters Of the Rowan Berry Extract In Different Ph Ionic Strength Temperature Conditionsmentioning

confidence: 99%

The Influence of Temperature, Storage Conditions, pH, and Ionic Strength on the Antioxidant Activity and Color Parameters of Rowan Berry Extracts

et al. 2021

View full text Add to dashboard Cite

Recent trends in the food industry combined with novel methods in agriculture could transform rowan into a valuable raw material with potential technological applications. Thus, the aim of this research was to investigate the content of bioactive compounds in its fruits and to assess the color and antioxidant stability of the extracts prepared from such fruits during various thermal treatments and at different pH and ionic strength values. Various spectrophotometric methods, HPLC, and capillary electrophoresis were used to quantify the concentrations of bioactive compounds—polyphenols, carotenoids, organic acids, and to assess antioxidant activity and color. The results show that rowan berries contain circa 1.34–1.47 g/100 g of polyphenols among which include catechin, epicatechin, ferulic acid methyl ester, procyanidin B1, etc.; ca 21.65 mg/100 g of carotenoids including zeaxanthin, β-cryptoxanthin, all-trans-β-carotene, and various organic acids such as malic, citric, and succinic, which result in a high antioxidant activity of 5.8 mmol TE/100 g. Results also showed that antioxidant activity exhibited high stability when the extract was subjected to various thermal treatments, pHs, and ionic strengths, while color was mainly impacted negatively when a temperature of 100 °C was employed. This data confirms the technological potential of this traditional, yet often overlooked species.

show abstract

Section: Cielab Parameters Of the Rowan Berry Extract In Different Ph Ionic Strength Temperature Conditionsmentioning

confidence: 99%

The Influence of Temperature, Storage Conditions, pH, and Ionic Strength on the Antioxidant Activity and Color Parameters of Rowan Berry Extracts

et al. 2021

View full text Add to dashboard Cite

show abstract

“…For example, the release and bioavailability of active compounds are directly related to the oil droplet size (McClements & Li, 2010). In addition, the oil droplet size determines the color impression of food coloring powders (Haas et al, 2019). Furthermore, oil droplet breakup during atomization has been correlated to a reduced encapsulation efficiency in the powder (Jafari et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Oil droplet breakup during pressure swirl atomization of food emulsions: Influence of atomization pressure and initial oil droplet size

Taboada

Schäfer

Karbstein

et al. 2020

J Food Process Engineering

View full text Add to dashboard Cite

Atomization of emulsions with pressure swirl atomizers is a common task in food process engineering. Especially in spray drying processes for food materials like dairy products, it is the technology of choice. During atomization, emulsions are subjected to high stresses, which can lead to deformation and breakup of the dispersed droplets. In this study, the influence of atomization pressure (5–20 MPa) and initial oil droplet size (0.26, 3.1, and 20.8 μm) on the oil droplet breakup during atomization of food based oil‐in‐water emulsions with pressure swirl atomizers was investigated. It was shown that a significant oil droplet breakup takes place upon atomization. The size of oil droplets with an initial value of 3.1 and 20 μm was reduced up to 0.36 μm. No breakup of oil droplets with an initial value of 0.26 μm was observed. The breakup was highly dependent on the atomization pressure. The results were analyzed based on existing knowledge on droplet breakup in laminar flow. A concept to estimate capillary numbers during atomization was developed based on common models from different applications. The results of this study can be used to control the resulting oil droplet size after atomization with pressure swirl atomizers.Practical applicationSpray drying of emulsions is a widely used process in the food industry to produce products with encapsulated oily components. Product examples include infant formula, milk powder, and the encapsulation of aroma and coloring compounds. Breakup of the oil droplets during the atomization step of spray drying can change a previously adjusted and desired oil droplet size. As the oil droplet size in the final product can be responsible for several properties like sensorial aspects and stability, a control of oil droplet breakup is essential. Pressure swirl atomizers are widely used in industrial applications as atomization devices. In this study, oil droplet breakup during atomization with these atomizers was investigated. The findings in this study allow a better control of the oil droplet size during atomization in practical applications.

show abstract

“…The measurements were carried out with a ColorQuest XE (HunterLab, U.S.A). The results were expressed in accordance with the CIELAB system with reference to illuminant C and a visual angle of 10° 32 . The colorimeter was calibrated with a black and white standard patterns.…”

Section: Methodsmentioning

confidence: 99%

The effect of process variables on the physical properties and microstructure of HOPO nanoemulsion flakes obtained by refractance window

Hernández-Carrión

Moyano-Molano

Ricaurte

et al. 2021

Sci Rep

View full text Add to dashboard Cite

Refractance window (RW) drying is considered an emerging technique in the food field due to its scalability, energy efficiency, cost and end-product quality. It can be used for obtaining flakes from high-oleic palm oil (HOPO) nanoemulsions containing a high concentration of temperature-sensitive active compounds. This work was thus aimed at studying the effect of temperature, thickness of the film drying, nanoemulsion process conditions, and emulsion formulation on the flakes’ physical properties and microstructure. The results showed that HOPO flakes had good physical characteristics: 1.4% to 5.6% moisture content and 0.26 to 0.58 aw. Regarding microstructure, lower fractal dimension (FDt) was obtained when RW drying temperature increased, which is related to more regular surfaces. The results indicated that flakes with optimal physical properties can be obtained by RW drying of HOPO nanoemulsions.

show abstract

Impact of powder particle structure on the oxidation stability and color of encapsulated crystalline and emulsified carotenoids in carrot concentrate powders

Cited by 50 publications

References 28 publications

The Influence of Temperature, Storage Conditions, pH, and Ionic Strength on the Antioxidant Activity and Color Parameters of Rowan Berry Extracts

The Influence of Temperature, Storage Conditions, pH, and Ionic Strength on the Antioxidant Activity and Color Parameters of Rowan Berry Extracts

Oil droplet breakup during pressure swirl atomization of food emulsions: Influence of atomization pressure and initial oil droplet size

The effect of process variables on the physical properties and microstructure of HOPO nanoemulsion flakes obtained by refractance window

Contact Info

Product

Resources

About