Modeling and stability of polyphenol in spray-dried and freeze-dried fruit encapsulates

Ramı́rez, Mónica; Giraldo, Gloria I.; Orrego, Carlos E.

doi:10.1016/j.powtec.2015.02.060

Cited by 90 publications

(55 citation statements)

References 28 publications

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“…The stability of the present powders was reduced with increasing moisture contents. In agreement, increased moisture contents reportedly reduced glass transition temperatures, leading to the increased rates of physicochemical change, such as oxidation, in dried products [19].…”

Section: Moisture Contentssupporting

confidence: 65%

“…Cracks in particle surfaces were likely caused by high evaporation rates, which can interfere with the formation of films on particles [18]. In general, cracks that form during the encapsulation process can lead to increased contact of encapsulated bioactive compounds with air, thus increasing the chances of oxidation and degradation [19].…”

Section: Surface Morphology Of Particlesmentioning

confidence: 99%

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Stability of Microsphere of Sargassum Plagyophyllum (Mertens) J. G. Agardh Extract Produced by Spray Drying Using Maltodextrin

2018

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Objective: This study aimed to determine the stability of microspheres of Sargassum plagyophyllum (brown seaweed) after preparation using spray drying with maltodextrin DE 10-15 and during drying and storage.Methods: Aqueous extracts of brown seaweed were formulated into microspheres using maltodextrin DE 10-15 as a coating agent. For increasing the stability of polyphenol compounds, spray drying was performed with an inlet temperature of 110°C. Four microsphere formulations were produced using maltodextrin DE 10-15 at concentrations of 0%, 5%, 10%, and 15%. The resulting microspheres were then characterized in the assessments of moisture contents, particle size distributions, pH, total phlorotannin contents, and antioxidant activity, and surface morphology was analyzed using scanning electron microscope analyses. Results:Powders that were produced with 0% and 15% maltodextrin were more stable at 4°C±2°C than at 28°C±2°C and 40°C±2°C. At the lowest temperature, phlorotannin contents were maintained in powders that were prepared with 15% maltodextrin but were decreased by 10% in powders that were prepared without maltodextrin. Conclusion:Maltodextrin DE 10-15 is a suitable coating agent for dry formulations of S. plagyophyllum powder and maintained stability during spray drying at 110°C and during storage for 2 months at 4°C±2°C. InstrumentsBrookfield viscometer (Brookfield, USA), sputter coating instrument (Quorum Q150R ES), scanning electron microscope (SEM) (Carl Zeiss EVO MA 10), Mastersizer 2000 (Malvern Instruments Ltd., Worcestershire, UK), pH meter (Eutech Instruments pH 510, Singapore), and moisture tester (AMB 50) wer used. Seaweed materialsThe brown seaweed S. plagyophyllum was collected from Pantai Binuangeun, Lebak, Banten, Indonesia. The species was identification by an algae researcher from Oseanografi Research Laboratory Center, LIPI Jakarta. The collected seaweed was thoroughly washed in water to remove salts, epiphytes, and sand and was then air-dried in the shade for 3-4 days [10]. Preparation of seaweed extractsA dried seaweed (600 g) was extracted using a maceration method for 24 h with stirring in 6 L of demineralized water at room temperature in the dark [10,11]. Macerates were then filtered to produce the aqueous extracts of S. plagyophyllum, which were then characterized for pH, total phlorotannin contents, and antioxidant activity. Determinations of total phlorotannin contentsTotal phlorotannin contents of S. plagyophyllum extracts were determined using the Folin-Ciocalteu method with phloroglucinol as a standard [11]. Briefly, aqueous extracts (5 g) were dissolved in 10 mL of demineralized water with shaking, and the resulting mixtures

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Section: Moisture Contentssupporting

confidence: 65%

Section: Surface Morphology Of Particlesmentioning

confidence: 99%

Stability of Microsphere of Sargassum Plagyophyllum (Mertens) J. G. Agardh Extract Produced by Spray Drying Using Maltodextrin

2018

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“…The observed polyphenol retention values in relation to the initial values (prior to drying) were higher than those presented by Ramírez et al . () for passion fruit (85.8–92.1%), blackberry (75.7–91.4%) and mango (85.7–92.1%), which were dried in a laboratory dryer in lower temperatures (100, 120 °C).…”

Section: Resultsmentioning

confidence: 99%

Effects of the spray drying conditions of chokeberry (Aronia melanocarpa L.) juice concentrate on the physicochemical properties of powders

Gawałek

Domian

Ryniecki

et al. 2017

Int J of Food Sci Tech

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Summary A semi‐industrial spray drying process of chokeberry juice concentrate using maltodextrin was analysed. The influence of the content and dextrose equivalent (DE) of maltodextrin, inlet air temperature and rotary disc atomiser speed was studied on the physicochemical properties of the obtained powders. The size and structure of the powder particles, bulk density, moisture content, flowability, yield and total polyphenol content were analysed. An increase in carrier content from 50% to 70% caused a 4.9% increase in total polyphenol retention, better flowability (Hausner ratio decrease of 0.17) and greater yield of the powder (60%). An increase in the drying temperature (150–170 °C) caused larger particle size and improved powder flowability but also resulted in greater loss of total polyphenols. A decrease in rotary atomiser speed (11 000–15 000 rpm) had a moderate influence on particle size and improvement in flowability but had no effect on polyphenol retention. Changes in the DE (8–22) of maltodextrin as a carrier indicated a moderate growing dependence on particle size and worse flowability.

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“…To further verify the accuracy of the selected model, absolute average deviation (AAD) analysis was performed on the data. The AAD was calculated by the Equation 2 (Ramírez, Giraldo, & Orrego, ):

normalA normalA normalD = 100 ([]|, {false\sum}_{i = 1}^{P} \frac{(||, (||, Y_{i . normale normalx normalp} - Y_{i . normalc normala normall normalc}) / Y_{i . normale normalx normalp})}{p})

where Y i. exp and Y i. calc are the experimental and calculated responses, respectively, and p is the number of experimental runs.…”

Section: Methodsmentioning

confidence: 99%

Section: Experimental Design and Statistical Optimizationmentioning

confidence: 99%

Optimization of convective drying assisted by ultrasound for Mango Tommy (Mangifera indica L.)

Méndez-Calderón

Ocampo-Castaño

Orrego

2017

J Food Process Engineering

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Convective drying is a conventional method to prolong the shelf‐life of foods that could negatively affect the product quality due to the long exposure time to high temperature. Ultrasound (US) has been used for reducing the drying time while maintaining the product quality. In this study a Box‐Behnken design of Response Surface Methodology (RSM) was used to evaluate the effects of US time‐frequency (t), US power level (Pot), and hot air temperature (T) on the drying process time (DPT), apparent density (AD), and color difference (ΔE) of the dried mango slices (10.0 ± 1.0% wet basis). Fisher's statistical testing was performed for the analysis of variance (ANOVA) for quadratic regression equations. The optimization goals were to minimize the responses. Modeled optimized conditions were 52–55 °C, 45–60 W, and 3 min/30 min for T, Pot, and t, respectively. Energy consumption and carbon footprint were also estimated during the validation of the optimal drying conditions. Practical applications This research explored the use of response surface methodology polynomial models fitted to the experimental data of US assisted drying assays to find the best values of air temperature, time‐frequency, and power of sonication for minimization of the drying process time (DPT) apparent density, and color difference of mango slices. The results specified ranges for the input‐variables where lower DPT and properly dried mango quality parameters co‐exist with important reductions in operational costs and carbon foot‐print compared with those estimated for conventional dehydration process. These findings are of interest toward the development of greener and more sustainable food drying processes.

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Modeling and stability of polyphenol in spray-dried and freeze-dried fruit encapsulates

Cited by 90 publications

References 28 publications

Stability of Microsphere of Sargassum Plagyophyllum (Mertens) J. G. Agardh Extract Produced by Spray Drying Using Maltodextrin

Stability of Microsphere of Sargassum Plagyophyllum (Mertens) J. G. Agardh Extract Produced by Spray Drying Using Maltodextrin

Effects of the spray drying conditions of chokeberry (Aronia melanocarpa L.) juice concentrate on the physicochemical properties of powders

Optimization of convective drying assisted by ultrasound for Mango Tommy (Mangifera indica L.)

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