Microencapsulation of Juçara (<i>Euterpe edulis</i>M.) Pulp by Spray Drying Using Different Carriers and Drying Temperatures

Bicudo, Milene Oliveira Pereira; Jó, Juliana; Oliveira, Gabrieli Alvès de; Chaimsohn, Francisco Paulo; Sierakowski, Maria Rita; Freitas, Rilton Alves de; Ribani, Rosemary Hoffmann

doi:10.1080/07373937.2014.937872

Cited by 95 publications

(55 citation statements)

References 37 publications

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“…It was evaluated that inlet temperature was more significant factor than outlet temperature and homogenization rate on bulk density of products (Table ; p < 0.05). Furthermore, the bulk density also affected other powder properties such as solubility and wettability (Bicudo et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Reconstitution characteristics of powder are affected from process conditions and other particle and bulk properties of powder (Bicudo et al, ). Particle size, density, porosity, and surface area of powder has a decisive influence on the solubility and wettability.…”

Section: Resultsmentioning

confidence: 99%

“…It was evaluated that inlet temperature was more significant factor than outlet temperature and homogenization rate on bulk density of products (Table 3; p < 0.05). Furthermore, the bulk density also affected other powder properties such as solubility and wettability (Bicudo et al, 2015). Reconstitution characteristics of powder are affected from process conditions and other particle and bulk properties of powder (Bicudo et al, 2015).…”

Section: Physical Propertiesmentioning

confidence: 99%

“…Furthermore, the bulk density also affected other powder properties such as solubility and wettability (Bicudo et al, 2015). Reconstitution characteristics of powder are affected from process conditions and other particle and bulk properties of powder (Bicudo et al, 2015). Particle size, density, porosity, and surface area of powder has a decisive influence on the solubility and wettability.…”

Section: Physical Propertiesmentioning

confidence: 99%

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The effect of spray drying conditions on physicochemical properties of encapsulated propolis powder

Baysan

Elmas

Koç

2019

J Food Process Engineering

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Herein we investigated the effects of homogenization rate, inlet, and outlet air temperatures on physical (moisture content, water activity, glass transition temperature, particle and bulk density, wettability, solubility, and color) and chemical (total and surface phenolic content, antioxidant activity and encapsulation efficiency) properties of spray dried encapsulated propolis. The moisture content of encapsulated propolis powder was ranged from 4.26 to 6.17% while, the water activity values of these were changed between 0.197 and 0.269. The moisture content and water activity of products was an upward tendency with increasing inlet air temperature and decreasing outlet air temperature. An increase in inlet air temperature and decrease in outlet air temperature led to an increase in the glass transition temperature which changed in range of 44.50 to 51.45°C. While the wettability time of encapsulated propolis powder was longer than 100 s, their solubility ranged from 82 to 95%. Propolis powder produced at high inlet and outlet air temperatures and low homogenization rate had higher antioxidant activity, total, and surface phenolic content. Encapsulation efficiency calculated based on total/surface phenolic content varied widely between 29.79 and 99.73%. Encapsulation efficiency results clearly demonstrated that the conditions of process variables were effective on the encapsulation process. Practical Applications Propolis is one of the valuable bee products due to its high phenolic content and antioxidant activity. In the current market, propolis is mostly presented as a food supplement in the form of liquid extract. Although the importance of propolis has been recognized by the food industry and consumers, the usage of propolis has been limited due to its bitter and unpleasant taste. Another limitation of propolis usage in food products is environmental factors and food process conditions due to easily loss of its antioxidant activity and phenolic compounds. Encapsulation technology could provide overcome these challenges and improve the usability and durability of propolis in food products as an ingredient. However, the success of an encapsulation process considerably depends on process conditions. Therefore the effects of the encapsulation process conditions of spray drying method on physicochemical properties of encapsulated propolis powder were investigated in this study.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Physical Propertiesmentioning

confidence: 99%

Section: Physical Propertiesmentioning

confidence: 99%

See 2 more Smart Citations

The effect of spray drying conditions on physicochemical properties of encapsulated propolis powder

Baysan

Elmas

Koç

2019

J Food Process Engineering

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“…In previous studies, Angel and others () evaluated AA retention and found more influence of C than T when passion fruit juice was spray‐dried. Bicudo and others () concluded both T and C (linear and quadratic terms) influenced the anthocyanins retention, while Ferrari and others () found the linear term of T and the quadratic term of C influenced the anthocyanins retention. However, Tonon and others () found that only T affected negatively the anthocyanin retention.…”

Section: Resultsmentioning

confidence: 99%

Effects of Spray‐Drying Parameters on In Vitro Functional Properties of Camu‐Camu (Myrciaria dubia Mc. Vaugh): A Typical Amazonian Fruit

Fujita

Souza

Daza

et al. 2017

Journal of Food Science

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Camu‐camu (Myrciaria dubia) fruit is a rich source of bioactive compounds but its shelf life is rather short. Therefore, this study was aimed to evaluate the effect of inlet air temperature (T) and concentration (C) of maltodextrin and arabic gum on the spray‐drying process of commercial camu‐camu pulps (São Paulo and Manaus). Moisture, solubility, total phenolics (TP), ascorbic acid (AA), and proanthocyanidins (PAC) contents, and in vitro antioxidant capacity of the powders (FRAP, DPPH, Folin–Ciocalteu's reducing capacity were measured). Arabic gum resulted in better yields (22% to 30%), powder solubility (84% to 90%), and lower losses of analyzed compounds than the powders manufactured with maltodextrin. Overall, inlet air temperature had a lower impact on the responses studied than the concentration of carrier agents. Polynomial equations were generated for AA (R2 = 0.993), TP (R2 = 0.735), PAC (R2 = 0.946), and for the antioxidant capacity assays (0.867 ≤ R2 ≤ 0.963). In addition, principal component analysis showed that the lowest concentration of carrier agents (6%) in spray drying resulted in the lowest losses of bioactive compounds and, consequently, the highest antioxidant capacity.

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Spray‐dried polymeric microparticles fabrication for improvement of Homnil rice extract stability

et al. 2021

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Background and objectives Homnil rice is a hybrid rice between Khao‐Khaow‐Dokmali 105 and Chinese black glutinous rice. It is a pigmented rice which is the rich source of anthocyanins that provides more health benefits than white rice. This research aimed to fabricate polymeric microparticles loaded Homnil rice extract to improve the stability of anthocyanins. Findings Homnil rice was extracted with various solvents and determined for antioxidant activity. The best extract was selected to develop into polymeric microparticles using spray‐drying method. The 50% ethanolic extract (50SE) showed the highest antioxidant activity which is related to its high total anthocyanin content. The best polymeric microparticles consisted of 0.05% w/w xanthan gum, 0.2% w/w carboxymethyl cellulose, and 0.3% w/w hydroxyethyl cellulose. Homnil rice extract‐loaded polymeric microparticles (HELPM) showed a spherical morphology with porous surface measured by SEM and presented a high entrapment efficiency. It could partially protect the degradation of anthocyanins. The antioxidant activity and total anthocyanin content of HELPM were significantly improved when compared with crude extract after stability study. Conclusions Our study provided alternative formulation for enhancing the stability of anthocyanins in Homnil rice extract. Significance and novelty The HELPM was a promising edible and inexpensive active ingredient which is easily prepared by spray‐drying technique that can be commercially scale‐up. In addition, the HELPM powder possessed a potential to prevent the degradation of anthocyanins that could be further used in as an active ingredient in functional food, nutraceutical, and cosmeceutical industries.

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Microencapsulation of Juçara (Euterpe edulisM.) Pulp by Spray Drying Using Different Carriers and Drying Temperatures

Cited by 95 publications

References 37 publications

The effect of spray drying conditions on physicochemical properties of encapsulated propolis powder

The effect of spray drying conditions on physicochemical properties of encapsulated propolis powder

Effects of Spray‐Drying Parameters on In Vitro Functional Properties of Camu‐Camu (Myrciaria dubia Mc. Vaugh): A Typical Amazonian Fruit

Spray‐dried polymeric microparticles fabrication for improvement of Homnil rice extract stability

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