Insights into the development of grapefruit nutraceutical powder by spray drying: physical characterization, chemical composition and 3D intestinal permeability

Abstract

BACKGROUND The development of functional and nutraceutical foods comes from a greater awareness of the relationship between food and health by consumers. In recent years, the idea of purifying and encapsulating bioactive compounds through techniques such as spray drying has been well received by the food industry. The development and characterization of a grapefruit (Citrus paradisi) nutraceutical powder obtained by spray drying is of great interest owing to the different bioactive compounds and the potential health effects. RESULTS The grapefruit powder was characterized by a low water amount (1.5 g water per 100 g powder) and a high porosity (75%). The color parameters were L* = 80.0 ± 1.8, hab* = 61.7 ± 0.4 and Cab* = 11.4 ± 0.6. The IC50 values determined for the freeze‐dried oxalic acid extract (FDOA) and the freeze‐dried methanol–water extract (FDMW) were 0.48 and 0.72 mg mL−1 respectively, while the total phenolic content (TPC) ranged between 1274 and 1294 mg gallic acid equivalent (GAE) per 100 g dry basis (d.b.). Regarding total flavonoid content (TFC), FDOA presented the highest amount (6592 mg quercetin equivalent (QE) per 100 g d.b.). For both extracts, the cell viability in Caco‐2 and HT29‐MTX was above 90% at 100 μg mL−1. The bioavailability of the bioactive compounds was analyzed through a 3D intestinal model. Delphenidin‐3‐glucoside and hesperitin‐7‐O‐glucoside presented a permeation higher than 50%, followed by hesperidin which was close to 30%. CONCLUSION This work allows to establish that the formulation of grapefruit powder has great potential as a nutraceutical food, with spray drying being a good alternative technique in the food industry. © 2019 Society of Chemical Industry

Spray drying and storage of probiotic‐enriched almond milk: probiotic survival and physicochemical properties

“…The present yield values were similar to the previous specification limit, ranging from 73% to 77%. These results were higher than those reported by other authors using multiple carriers, including maltodextrin, when spray drying soy milk (18%–50%), camel milk (20%–36%), babassu coconut milk (21%–30%), avocado (22%–44%), pequi (30%–56%), açai (34%–56%), oregano essential oil (60%), or strawberry flower (60%–66%); but they were lower than those reported in milk (69%–85%), grapefruit (85%), and camel milk (88%) . The differences in yield might be due to two main factors: (i) the initial properties of the raw materials and (ii) the spray‐drying conditions .…”

“…The moisture content is another critical quality attribute that can influence not only flowability, porosity, and compaction but also the biochemical characteristics. A low moisture content will lead to a prolonged shelf life, reducing microbial growth and chemical degradation . The present results were below 4%, which is required for storage stability .…”

“…Porosity plays an essential role in the reconstitution of the almond milk powder and control of the rehydration . This is related to the free‐flowing characteristics of the powder; the greater the porosity, the better the flowability (low CI) . As observed, an increase in inlet air temperature decreased the powder moisture content and increased the porosity.…”

“…Particle density and porosity were the only parameters significantly affected by the spray‐drying temperatures. Both particle density (0.96–1.16 g mL −1 ) and porosity (43.3%–51.5%) values increased with the spray drier temperature and were similar to those of milk powder, higher than those of spray‐dried oregano and lower than those of spray‐dried coconut, soy milk, pequi, grapefruit, and rosemary . Porosity plays an essential role in the reconstitution of the almond milk powder and control of the rehydration .…”

“…These results were higher than those reported by other authors using multiple carriers, including maltodextrin, when spray drying soy milk (18%-50%), camel milk (20%-36%), babassu coconut milk (21%-30%), avocado (22%-44%), pequi (30%-56%), açai (34%-56%), oregano essential oil (60%), or strawberry flower (60%-66%); 21,28-34 but they were lower than those reported in milk (69%-85%), grapefruit (85%), and camel milk (88%). 35,36 The differences in yield might be due to two main factors: (i) the initial properties of the raw materials and (ii) the spray-drying conditions. 30 For instance, a low inlet air temperature will maintain significant amounts of water in the powder and wet powders tend to adhere to the chamber wall, decreasing the drying yield.…”