Physical characteristics of spray-dried dairy powders containing different vegetable oils

Kelly, Grace M.; O’Mahony, James A.; Kelly, Alan L.; O’Callaghan, D. J.

doi:10.1016/j.jfoodeng.2013.08.028

Cited by 44 publications

(15 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Over a full sorption cycle (0e90% RH), MPC85 and MPC90 sorbed less water, i.e.,~24 g water 100 g À1 , compared with lower protein powders, which sorbed up to 30 g water 100 g À1 (Fig. 3); this shows the effect of protein, as the bulk mineral content was relatively similar for all powders (7.5e8.1 g 100 g À1 ) and bulk fat content was not a factor in moisture sorption, as milk fat does not significantly affect water sorption isotherms (Foster et al, 2005;Kelly, O'Mahony, Kelly, & O'Callaghan, 2014) and, in any case, was present at low levels, i.e., in the range 0.6e1.34 g 100 g À1 (Table 1). The GAB model was fitted to the experimental sorption data of MPCs (Table 3).…”

Section: Sorption Isothermsmentioning

confidence: 86%

Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders

Kelly

O’Mahony

Kelly

et al. 2015

International Dairy Journal

Self Cite

View full text Add to dashboard Cite

Section: Sorption Isothermsmentioning

confidence: 86%

Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders

Kelly

O’Mahony

Kelly

et al. 2015

International Dairy Journal

Self Cite

View full text Add to dashboard Cite

“…The smallest particles with D(4,3) at 103 μm and D(3,2) at 58.6 μm were typical of EPO-1, whereas the particles obtained by EPO-2 were characterized by D(4,3) at 165 μm and D(3,2) at 86 μm (Table 2). Kelly et al (2014), who produced spraydried powders from sunflower and palm oils using similar inlet/outlet temperatures (185/90°C) to those used in our experiment (EPO-1), obtained smaller particles with an average size expressed as D(4,3) of approx. 80 μm.…”

Section: Color Size and Morphology Of Pumpkin Seed Oil Powdersmentioning

confidence: 65%

“…They showed that at the higher inlet/outlet temperature, the amount of non-encapsulated oil was twofold higher than at the lower temperature, irrespectively of oil load. Moreover, Kelly et al (2014) obtained powders from vegetable oils with a higher free fat level when a higher outlet temperature had been used.…”

Section: Impact Of Spray-drying Inlet Temperaturementioning

confidence: 99%

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

Ogrodowska

Tańska

Brandt

2017

Food Bioprocess Technol

View full text Add to dashboard Cite

In this study, the influence of encapsulation process conditions on the physical properties and chemical composition of encapsulated pumpkin seed oil was investigated. Four variants of encapsulated oil were prepared: spray-dried nonhomogenized emulsions at the inlet temperatures of 180 and 130°C, spray-dried homogenized emulsion at the inlet temperature of 130°C, and freeze-dried homogenized emulsion. The emulsion was prepared by mixing 10.6% oil with 19.8% wall materials (15.9% maltodextrin + 0.5% guar gum + 3.9% whey protein concentrate) and 69.6% distilled water. The quality of encapsulated pumpkin seed oil was evaluated by encapsulation efficiency, surface oil, total oil and moisture contents, flowing properties, color, and size. Additionally, fatty acid composition, pigment characteristics, and the content of bioactive compounds (tocopherols, squalene, and sterols) were determined. Changes of these components after the encapsulation process in comparison to the control pumpkin seed oil were considered as stability parameters. The highest encapsulation efficiency was obtained by spray-drying at the inlet temperature of 130°C. Generally, the spray-drying process had a positive effect upon the physical parameters of encapsulated pumpkin seed oil but results were dependent on process conditions. The higher inlet temperature generated more surface oil, but capsules obtained at the lower temperature were greater in size and more deformed. Although freeze-drying proceeded at a very low temperature, the powder obtained with this technique was characterized by the highest bioactive compound losses (with the exception of sterols) and the lowest stability. The homogenization process applied before spray-drying affected greater polyunsaturated fatty acid, squalene, and pigment degradation. In conclusion, results of the study showed that the spray-drying non-homogenized emulsion was a more recommendable technique for the encapsulation of pumpkin seed oil because of smaller changes of native compounds and better oxidative stability.

show abstract

“…Pillai et al (2016) had described structure, chemical composition and physical properties of metathesized palm oil and novel polyol derivatives. Physical characteristics of spray-dried dairy powders containing different vegetable oils (sunflower oil, palm oil and its mixtures) were studied by Kelly et al (2014). Thermal properties of oils extracted from raspberry and blackberry seed using differential scanning calorimetry were studied by Micić et al (2014).…”

Section: Introductionmentioning

confidence: 99%

Comparison of selected vegetable oils rheologic properties

Hlaváč¹,

Božíková²,

Regrut³

et al. 2017

J Process Energy Agric

View full text Add to dashboard Cite

show abstract

Physical characteristics of spray-dried dairy powders containing different vegetable oils

Cited by 44 publications

References 29 publications

Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders

Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

Comparison of selected vegetable oils rheologic properties

Contact Info

Product

Resources

About