Obtaining functional powder tea from Brazilian ginseng roots: Effects of freeze and spray drying processes on chemical and nutritional quality, morphological and redispersion properties

Vardanega, Renata; Muzio, Aline Ferreira Velho; Silva, Eric Keven; Prata, Ana Silvia; Meireles, M. Angela A.

doi:10.1016/j.foodres.2018.09.030

Cited by 41 publications

(14 citation statements)

References 59 publications

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“…A content of 0.032 ± 0.001 mg/mL of beta-ecdysone was determined in all samples. Vardanega et al [ 15 ] evaluated the chemical stability of beta-ecdysone extracted from Pfaffia glomerata roots after stabilization techniques to produce a functional powder tea from the aqueous extract. They studied the effects of freeze-drying at −40 °C for 60 h and spray-drying technique with the inlet and outlet temperatures of 180 and 120 °C, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…Furthermore, Pfaffia glomerata roots are rich in beta-ecdysone, containing up to 0.7/100 g. This ecdysteroid is used in folk medicine due to its analgesic and anti-inflammatory activity. Furthermore, it is recommended to treat memory diseases as well as a tonic [ 15 ]. In this sense, the formulation of a novel beverage based on the addition of Pfaffia glomerata root extracts to a fruit or vegetable juices as a carrier liquid medium would be a promising health-promoting food product.…”

Section: Introductionmentioning

confidence: 99%

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Supercritical CO2 Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of Pfaffia glomerata Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments

et al. 2020

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The effects of supercritical CO2 processing on the chemical stability of fructooligosaccharides (FOS) and other functional and nutritional compounds were evaluated employing non-thermal and thermal approaches. Apple juice was enriched with Pfaffia glomerata roots aqueous extract due to its high content of short-chain FOS and then subjected to different levels of temperature (40 and 60 °C), pressure (8 and 21 MPa), and CO2 volume ratio (20 and 50%). The percentage of CO2 volume was evaluated concerning the total volume of the high-pressure reactor. Also, the functional beverage was thermally treated at 105 °C for 10 min. Physicochemical properties (pH and soluble solid content), beta-ecdysone, sugars (glucose, fructose, and sucrose), and FOS (1-kestose, nystose, and fructofuranosylnystose) content were determined. The pH and soluble solid content did not modify after all treatments. The pressure and CO2 volume ratio did not influence the FOS content and their chemical profile, however, the temperature increase from 40 to 60 °C increased the nystose and fructofuranosylnystose content. High-temperature thermal processing favored the hydrolysis of 1-kestose and reduced the sucrose content. Regarding beta-ecdysone, its content remained constant after all stabilization treatments demonstrating thus its high chemical stability. Our results demonstrated that supercritical CO2 technology is a promising technique for the stabilization of FOS-rich beverages since the molecular structures of these fructans were preserved, thus maintaining their prebiotic functionality.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Supercritical CO2 Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of Pfaffia glomerata Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments

et al. 2020

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“…The other drying conditions led to reductions in b-ecdysone content. Vardanega et al (2019) found b-ecdysonecontents of 9-11 mg g À1 db in lyophilised aqueous extract of P. glomerata. In the roots, Rostagno et al (2014) detected b-ecdysone at 4.7-6.0 mg g À1 db.…”

Section: Effect Of Drying Conditions On P Glomerata By-product Charac...mentioning

confidence: 98%

Pfaffia glomerata by‐product: drying, characterisation and utilisation in cereal bars

Alves,

Micheletti,

de Oliveira

et al. 2023

Int J of Food Sci Tech

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SummaryThis study aimed to evaluate the convective drying of a by‐product obtained by hydrodistillation of Pfaffia glomerata roots (PGB) and investigate the utilisation of the resulting powder in the preparation of cereal bars. Drying at 80 °C for 120 min was the selected condition for PGB due to the higher levels of phenolic acids (gallic, coumaric and ferulic) catechin and higher antioxidant activity than drying at 60 °C for 180 min, and, better technological properties and higher β‐ecdysone content than drying at 100 °C for 100 min. There was an increase in fibre content (110%), antioxidant compounds (97%) and compressive strength (377%) and a decrease in lipid content (31%) when the PGB content of cereal bars was increased from 0% to 9%. Colour parameters, purchase intention and most sensory parameters were similar among cereal bar formulations, indicating that PGB is a promising ingredient for the nutritional enrichment of cereal bars.

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“…The most common techniques for PP production are freeze‐drying, spray drying, spray‐freeze drying, and oven drying. Among these techniques, spray drying is regarded as an economical technique that provides quality with rapid dehydration and low operational costs at a large scale (Özdemir et al, 2022; Vardanega et al, 2019). Freeze‐drying is mainly used to characterize protein functionality.…”

Section: Sources Of Proteinsmentioning

confidence: 99%

An overview of protein powders and their use in food formulations

Ermiş

Tekiner

Lee

et al. 2023

J Food Process Engineering

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Protein quality, as well as quantity, must be taken into account when designing healthy and sustainable diets and food systems. This is particularly crucial for protein powders since there is a wide range of sources and production methods affecting powder and particle properties, and protein functionality and quality. Proteins can be derived from numerous raw materials and converted into powder or particulate form for several reasons, such as ease of transportation and storage stability. Therefore, it is key to understanding the sources, processing methods, powder, and particle properties of protein powders to provide high-quality products. This study reviews the origins of proteins, extraction techniques, and drying methods employed to produce protein powders. In addition, functional and powder properties, their use in foods, and regulatory issues are highlighted. Practical applicationsProteins are found in different foods and in food processing side streams such as deoiled oilseed meals. Most seeds are typically discarded as food waste worldwide, even though they have high protein content. This review provides an insight into protein sources, extraction methods, powder production techniques, and use in food formulations. It also assessed the effect of powder properties on the functional properties of proteins. To our knowledge, no reviews have been conducted on protein powders. By providing information and insights, this article should contribute to better understanding the protein powders and their use in the production of functional foods.

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Obtaining functional powder tea from Brazilian ginseng roots: Effects of freeze and spray drying processes on chemical and nutritional quality, morphological and redispersion properties

Cited by 41 publications

References 59 publications

Supercritical CO2 Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of Pfaffia glomerata Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments

Supercritical CO2 Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of Pfaffia glomerata Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments

Pfaffia glomerata by‐product: drying, characterisation and utilisation in cereal bars

An overview of protein powders and their use in food formulations

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