Optimization of Spray Drying Conditions for Developing Nondairy Based Probiotic Sohiong Fruit Powder

Vivek, Kambhampati; Mishra, Sabyasachi; Pradhan, Rama Chandra

doi:10.1080/15538362.2020.1864567

Cited by 30 publications

(18 citation statements)

References 44 publications

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“…In spray drying, the liquid is atomized in a hot gas current to obtain a dried powder; for example, Prunus nepalensis juice (enzymatically extracted) was used for the synthesis of the probiotic product by fermenting it with Lactobacillus plantarum. 112 Algal nanotechnology is another emerging branch and, according to experts, it is considered a future food. 113 Refined sugar is ultraprocessed using hazardous chemicals, which makes it very unhealthy.…”

Section: Nanotechnology Application In Food and Nutraceuticals And Ag...mentioning

confidence: 99%

Applications of nanotechnology to combat the problems associated with modern food

Singh

Gopinath

2022

J Sci Food Agric

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Currently, modern lifestyle diseases (LSD) such as cancer, diabetes, hypertension, cardiovascular and thyroid disease are commonly seen among people of different age groups. One of the root causes of this LSD is the type of food that we are eating. Staple crops like rice, sugarcane, vegetables and wheat are grown with the application of agrochemicals (e.g., glyphosate), traces of which are found in our food; after that, it gets ultra‐processed in factories; e.g., chips and snacks are fried using saturated fats (trans fat); sugar and wheat (derivatives bread, buns, cookies) are processed using toxic chemicals (bleaching agents). As a result, the nutritional value of food is compromised due to low dietary fiber content and synthetic additives – e.g., sucralose (artificial sweetener) – which promotes inflammation and weakens our immune system, causing our body to become sensitive to microbial infection and many other LSDs. To strengthen the immune system, people start taking synthetically prepared supplements and drugs for a prolonged time, which further deteriorates the body organs and their normal function; e.g., prolonged medication for hypothyroidism poses a risk of heart attack and joint pain. Nanotechnology solves the above problems in the food, nutraceuticals and agriculture sectors. Nanotechnology‐based naturally processed products such as nano‐nutraceuticals, nanofood, nanofertilizers and nanopesticides will benefit our health. They possess desirable properties such as high bioavailability, targeted delivery, least processing and sustained release. With the help of nanotechnology, we can get nutritional and agrochemical‐free food. © 2022 Society of Chemical Industry.

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Section: Nanotechnology Application In Food and Nutraceuticals And Ag...mentioning

confidence: 99%

Applications of nanotechnology to combat the problems associated with modern food

Singh

Gopinath

2022

J Sci Food Agric

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“…Food grade gum arabic was obtained from the Indian Institute of Natural Resins and Gums, Ranchi, India. Lactose (15g, HiMedia, India) was also added to increase the solid content of the juice and lower the glass transition temperature during spray drying (Angel et al, 2009, Vivek et al, 2021. A lab-scale spray dryer (LSD-48, JISL, Mumbai, India) was used for the spray drying experiments.…”

Section: Spray Drying Of Palm Powdermentioning

confidence: 99%

“…However, the simple sugars present in the fruit juice melt at a higher temperature and make the powder sticky and hygroscopic. These problems can be addressed by adding wall-coating material that encloses the simple sugars and other nutrients present in the fruit juice (Chegini et al 2007;Gharsallaoui et al 2007;Phisut et al, 2012;Vivek et al, 2020;Vivek et al, 2021). In the present work, enzymatically extracted palm juice (Mohanty et al, 2018) was used for making powder.…”

Section: Introductionmentioning

confidence: 97%

“…Converting the palm juice to powder can be an option to address the problem. The juice can be spray-dried to fruit powder under optimized conditions (Shishir et al, 2017;Vivek et al, 2021). The juice is atomized and sprayed on to hot air that dries the moisture of the liquid feed and forms powder (Krishnaiah et al, 2014;Vivek et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…The juice can be spray-dried to fruit powder under optimized conditions (Shishir et al, 2017;Vivek et al, 2021). The juice is atomized and sprayed on to hot air that dries the moisture of the liquid feed and forms powder (Krishnaiah et al, 2014;Vivek et al, 2021). However, the simple sugars present in the fruit juice melt at a higher temperature and make the powder sticky and hygroscopic.…”

Section: Introductionmentioning

confidence: 99%

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DEVELOPMENT AND PROCESS OPTIMIZATION OF SPRAY DRIED POWDER FROM ENZYMATICALLY EXTRACTED RIPE PALM (Borassus flabellifer) JUICE

Mohanty

Mishra

Pradhan

2021

J microb biotech food sci

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Ripe Palm (Borassus flabellifer) juice contains high sugars that make it difficult to store for a longer period, which limits its use for spray drying. The present work explores the feasibility and optimization of spray drying to make powder from enzymatically extracted ripe palm juice using maltodextrin and gum Arabic as wall materials. Various parameters such as moisture, water activity, solubility, ascorbic acid, colour change, and yield were optimized using response surface method with the central composite design. A mixture of maltodextrin and gum Arabic at a ratio of 3:1(w/w) combined with lactose, and spray drying with an inlet temperature of 140⁰C resulted in the optimum powder quantity and quality. The palm powder yield was maximum (63.5±0.29 %) with acceptable solubility (31.6±0.33 secs), colour change (ΔE= 18.37±0.03), ascorbic acid content (54±0.0003 µg /ml), moisture content (3.3±0.61), and water activity (0.29±0.05). The optimized conditions can be replicated on an industrial scale for the production of palm powder.

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A comparative study of RSM and ANN models for predicting spray drying conditions for encapsulation of Lactobacillus casei

Sharma,

Nickerson,

Korber

2024

Cereal Chem

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Background and ObjectivesThe aim of this study was to develop a wall material using pea protein isolate and pectin to optimize the encapsulation of Lactobacillus casei by spray drying. Response surface methodology (RSM) and artificial neural network (ANN) were used to analyze the effect of processing parameters.FindingsThe results showed that both RSM and ANN could be used to successfully characterize the experimental data, although ANN demonstrated greater predictive accuracy than RSM due to a higher R2 and lower mean square error (MSE).ConclusionANN was observed to show more suitability than RSM. The encapsulation efficiency (90.7%), yield (45.5%), and wettability (169 s) of spray‐dried probiotic powder obtained under optimal spray drying conditions (inlet air temperature (132°C); feed flow rate (9.5 mL/min) and pea protein isolate concentration (7.1%)) were observed to be not significantly different (p < .05) from predicted values for all three parameters, demonstrating the validity of applied model.Significance and NoveltyIn this study, production technology of vegan base probiotic powder has been developed using mathematical modeling through the spray‐drying method. Therefore, this data can be useful for food processing industries to develop a high‐quality probiotic powder through spray drying.

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Optimization of Spray Drying Conditions for Developing Nondairy Based Probiotic Sohiong Fruit Powder

Cited by 30 publications

References 44 publications

Applications of nanotechnology to combat the problems associated with modern food

Applications of nanotechnology to combat the problems associated with modern food

DEVELOPMENT AND PROCESS OPTIMIZATION OF SPRAY DRIED POWDER FROM ENZYMATICALLY EXTRACTED RIPE PALM (Borassus flabellifer) JUICE

A comparative study of RSM and ANN models for predicting spray drying conditions for encapsulation of Lactobacillus casei

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