Leaf protein concentrate prepared by spray-drying

Hartman, G.H.; Akeson, W. R.; Stahmann, Mark A.

doi:10.1021/jf60149a012

Cited by 41 publications

(18 citation statements)

References 17 publications

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“…This result was interpreted by the highly branched structure of the gum arabic that is a film-forming and acts as an excellent emulsifier for non-polar substances (Dickinson, 2003). Spray-drying has been considered as an excellent means of preservation of nutritive value of vitamins (Hartman, Akeson, & Stahmann, 1967) and this technique could consequently be suitable to encapsulate all vitamin groups.…”

Section: Other Food Ingredientsmentioning

confidence: 99%

Applications of spray-drying in microencapsulation of food ingredients: An overview

Gharsallaoui

Roudaut

Chambin

et al. 2007

Food Research International

2,008

1,087

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Section: Other Food Ingredientsmentioning

confidence: 99%

Applications of spray-drying in microencapsulation of food ingredients: An overview

Gharsallaoui

Roudaut

Chambin

et al. 2007

Food Research International

2,008

1,087

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“…Pirie's method consists basically of pulping the green material, expressing the juice, and precipitating the protein by heat. However, Hartman et al (1967) thought that good amounts of nutrients were lost in the whey after precipitating the protein and suggested spray-drying the expressed juice.…”

mentioning

confidence: 99%

Potential for protein concentrates from alfalfa and waste; green plant material

Oelshlegel¹,

Schroeder²,

Stahmann³

1969

J. Agric. Food Chem.

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Leaf protein concentrates were extracted from green plant wastes (beet tops, potato vines, lima bean vines, carrot tops, and lakeweeds). Yields of solids, nitrogen, and proximate analyses are given for all fractions of the extraction process. The amino acid composition indicated that the patterns of essential amino acids compared well with rec-ommended patterns except for methionine. Green plants are the largest unexploited source of protein and large scale protein production from forage species such as alfalfa and from plant wastes could supply the protein requirements of increasing world populations.Malnutrition is a major international problem. Estimates are that one third to one half of the world's population suffers from nutritional deficiencies caused mostly by lack of adequate good quality protein. Altschul (1967) has estimated that the world will be 10,000,000 tons short of its protein needs by 1970. Disastrous famines have been predicted by 1975 (Paddock andPaddock, 1967).

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“…SD has been used as a technique that permits encapsulating and preserving the nutritional value of some vitamin groups (Hartman et al, 1967;Gharsallaoui et al, 2007;Ray et al, 2016); however, the properties of the powder matrix and of its PAC present, depend on the combination of multiple factors, highlighting IAT, the total content of FE solids and additives used and the degree of protection provided to the nucleus material, pulverization and drying, among others (Bimbenet et al, 2002;Pérez-Alonso et al, 2003). The greatest protection effect of the MD as an encapsulating agent of vitamin C in CP+PAC was observed when its content ranged between 10 and 12%.…”

Section: Resultsmentioning

confidence: 99%

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

Carlos¹,

Antonio²,

Misael³

2018

AJFST

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The objective of this study was to optimize the process of Spray Drying (SD) for the obtaining of coconut powder fortified with Physiologically Active Compounds (PAC), according to the dryer's operating characteristics and the product, being (SD) is one of the most used technologies in the powder industry, guaranteeing good quality attributes for various applications in the food sector; it was used a response surface design based on five independent variables:: Maltodextrin (MD), Inlet Air Temperature (IAT), Outlet Air Temperature (OAT), Atomizing Disk Velocity (ADV) and drying Chamber Vacuum Pressure (VPC) and the dependent variables: yield (*R), Deposit Formation (DF) in the drying chamber, humidity (Xw), water activity (aw), Hygroscopicity (H), Solubility (S), wettability (Hu), color (L*, a* y b*), recovery of PAC (Ca, vitamins C, D3 and E), Peroxide Index (PI) and particle size (D10, D50 y D90). The results were analyzed statistically from the Statgraphics XVI.I software and through analysis of variance with 5% level of significance. In general, response variables were affected by all independent variables. The experimental optimization defined the CP+PAC process conditions as follows:

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Leaf protein concentrate prepared by spray-drying

Abstract: Leaf protein concentrates were prepared by spray-drying the juice expressed from fresh alfalfa and pea vines. The concentrate was a

Cited by 41 publications

References 17 publications

Applications of spray-drying in microencapsulation of food ingredients: An overview

Applications of spray-drying in microencapsulation of food ingredients: An overview

Potential for protein concentrates from alfalfa and waste; green plant material

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

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