Isothermal study of nonenzymatic browning kinetics in spray-dried and freeze-dried systems at different relative vapor pressure environments

Miao, Song; Roos, Yrjö H.

doi:10.1016/j.ifset.2005.11.001

Cited by 25 publications

(19 citation statements)

References 53 publications

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“…Materials containing both protein and carbohydrate possess the possibility of enhanced Maillard reaction (see below) during spray-drying due to the increased temperature and low moisture content. Maillard reactions are actually limited by reduced feed moisture contents, as intermolecular reactions are slowed when approaching the glass transition (Miao and Roos 2006).…”

Section: Process Operation Methodsmentioning

confidence: 99%

Functional Biopolymer Particles: Design, Fabrication, and Applications

Jones

McClements

2010

Comp Rev Food Sci Food Safe

262

124

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Biopolymer nano-and micro-particles, fabricated from either proteins and/or polysaccharides, can be utilized as delivery systems or to modulate the physicochemical and sensory characteristics of food products. This article reviews the principles underlying the design, fabrication, and application of biopolymer particles fabricated from globular proteins, used either alone or in combination with polysaccharides, within the food industry. The properties of biopolymer particles and their impact on the physicochemical and functional properties of foods are described. The molecular characteristics and interactions of the building blocks (proteins and polysaccharides) used to assemble these particles are briefly reviewed. The major structural design principles that can be used to fabricate biopolymer particles from food-grade proteins and polysaccharides are outlined. Finally, some of the potential applications of functional biopolymer particles within foods are highlighted.

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Section: Process Operation Methodsmentioning

confidence: 99%

Functional Biopolymer Particles: Design, Fabrication, and Applications

Jones

McClements

2010

Comp Rev Food Sci Food Safe

262

124

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“…Theoretically, in the glassy state, the high viscosity of the matrix (10 12 Pa.s) does not allow the occurrence of diffusion-controlled reactions, (Schebor et al 1999;Miao and Roos 2006). Fruit juices have a low T g , due to their high content of sucrose (62°C), Fructose (5°C) and glucose (32°C).…”

Section: Introductionmentioning

confidence: 99%

Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.)

2010

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Pomegranate juice was diluted to 12°Brix and carriers (maltodextrin, gum Arabic, waxy starch) were added with varying concentrations of cellulose before being reduced to powder by spray drying. All carrier concentrations improved dryer yield, with gum Arabic being the most effective. The bulk density of the powder decreased when higher carrier concentrations were used. As cellulose concentration increased in solution, the solubility of the final product decreased. The optical properties of the powder were affected by the type and concentration of the carrier; powders produced with gum Arabic showed the greatest color change. Adding a carrier increased the Tg of the powder and its storage stability. Variation in the anthocyanin may be related to the type of carrier agent and its behavior during spray drying.

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“…When these classes of compounds are subjected to a rapid water removal such as during freeze-drying or spray drying, the resulting solid matrix may be in an amorphous metastable state that is very sensitive to changes in temperature and moisture content. This amorphous matrix is highly susceptible to water plasticization followed by glass transition-related changes, including stickiness, caking, and collapse [1][2][3][4][5] , as well as color changes [6][7][8][9] .…”

Section: Introductionmentioning

confidence: 99%

Collapse and Color Changes in Grapefruit Juice Powder as Affected by Water Activity, Glass Transition, and Addition of Carbohydrate Polymers

Telis

Martínez‐Navarrete

2009

Food Biophysics

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Physicochemical and structural properties of grapefruit juice powder were investigated as affected by the addition of maltodextrins of two dextrose equivalent (DE) and gum arabic. Freeze-dried powdered juices were equilibrated at different vapor pressure atmospheres, giving samples with water activity between zero and 0.84. The mechanical properties of the powders were assessed by confined compression, and the compressed samples were subjected to color analysis. The maximum force attained during the compression and the color coordinates were related to water activity and glass transition temperature, and a single value of ΔT=T−T g could be taken as the critical limit to the safe storage of the powders, regardless of their composition. The results indicated that from the perspective of the time at which deleterious changes would take place in powders stored at certain ambient conditions and exposed to certain rate of water uptake, the collapse of the powder would precede browning development.

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Isothermal study of nonenzymatic browning kinetics in spray-dried and freeze-dried systems at different relative vapor pressure environments

Cited by 25 publications

References 53 publications

Functional Biopolymer Particles: Design, Fabrication, and Applications

Functional Biopolymer Particles: Design, Fabrication, and Applications

Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.)

Collapse and Color Changes in Grapefruit Juice Powder as Affected by Water Activity, Glass Transition, and Addition of Carbohydrate Polymers

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