Production of blueberry pulp powder by microwave-assisted foam-mat drying: Effects of formulations of foaming agents on drying characteristics and physicochemical properties

Gao, Ruili; Xue, Liangliang; Zhang, Yuhan; Liu, Yicheng; Shen, Liuyang; Zheng, Xianzhe

doi:10.1016/j.lwt.2021.112811

Cited by 29 publications

(28 citation statements)

References 41 publications

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“…Increasing MWP may induce disruption of the structure of foamed RCJ, resulting in the development of a brownish appearance in the RCJP. Similar results were also shown in the literature (Gao et al, 2022;Marzuki et al, 2021). This The amount of anthocyanins as the third dependent variable was significantly influenced by various drying and foaming methods, similar to the other two dependent variables.…”

Section: Determination Of Physicochemical and Functional Properties O...supporting

confidence: 90%

Preserving nutrient content in red cabbage juice powder via foam‐mat hybrid microwave drying: Application in fortified functional pancakes

Ozcelik,

Aydin,

Aydin

et al. 2023

Food Science & Nutrition

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Red cabbage, a highly nutritious cool‐season cruciferous vegetable, is rich in anthocyanins; however, the instability of anthocyanins during processing and storage poses challenges. This study aimed to optimize the foam‐mat drying process of red cabbage juice (RCJ) with a high anthocyanin content using a hybrid microwave hot air‐drying system (MW‐HAD) as a dehydration method compared to conventional techniques (HAD) using response surface methodology (RSM). Additionally, the produced red cabbage juice powder (RCJP) was used to enrich the pancake formulation. The developed model exhibited a high degree of reliability with optimal conditions and was determined for microwave power, temperature, foaming agent carboxymethylcellulose (CMC), and egg white protein (EWP) as 360 W, 60°C, 0.3%, and 1.2%, respectively. Moisture content (%) was decreased from 93.47 to 8.62 at optimum process conditions. In comparison to the control (60°C), foam mat drying with the MW‐HAD hybrid system reduced the drying time (DT) by more than 90.9% due to the higher drying rate, while many physicochemical properties, especially total anthocyanin content (TAC), were better preserved. Utilization of RCJP in the production of anthocyanin‐rich functional pancakes resulted in enhanced nutritional qualities compared to control pancakes with increased protein (35.07%), total phenolic (75.8%), dietary fiber (82.9%), and anthocyanin content (100%). In conclusion, MW‐HAD demonstrates significant potential as a promising drying method to reduce the DT and preserve the physicochemical properties of RCJP. Furthermore, the application of the optimized RCJP in anthocyanin‐rich functional pancakes highlights improved nutritional qualities, making a substantial contribution to the advancement of functional foods.

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Section: Determination Of Physicochemical and Functional Properties O...supporting

confidence: 90%

Preserving nutrient content in red cabbage juice powder via foam‐mat hybrid microwave drying: Application in fortified functional pancakes

Ozcelik,

Aydin,

Aydin

et al. 2023

Food Science & Nutrition

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“…Similarly, Gupta et al (2021) determined that the lightness of powders increased with the increase of egg albumin concentration. Gao et al (2022) used three different foaming agents (egg albumin, maltodextrin, and carboxymethyl cellulose) in their study and found that for all foaming agent types, increasing concentration increased the solubility and porosity of the powders. In another study, which aimed to reveal the effects of interactions between sugars, proteins, and surfactants on foam stability, the addition of saccharides to β-lactoglobulin solutions caused an improvement in the surface properties (Kubbutat et al, 2021).…”

Section: Drying Processmentioning

confidence: 99%

“…In the literature, egg white (albumin) is mostly used as a foaming agent, and methylcellulose is used as a foam stabilizer (Djaeni et al, 2015; Tekgül, 2021; Varhan et al, 2019). The final drying process of the foam layer can be accomplished by several drying methods, such as hot air drying (Çalışkan Koç, 2020; Osama et al, 2022; Tekgül, 2021; Varhan et al, 2019; Watharkar et al, 2021), microwave drying (Çalışkan Koç et al, 2020; Gao et al, 2022; Qadri & Srivastava, 2017; Varhan et al, 2019; Yüksel, 2021), freeze‐drying (Muthukumaran et al, 2008a, 2008b), microwave‐supported vacuum drying (Kubbutat et al, 2021), combined drying techniques (convective hot air drying + microwave drying (Çalışkan Koç et al, 2020), etc.…”

Section: Introductionmentioning

confidence: 99%

Recent development in foam‐mat drying process: Influence of foaming agents and foam properties on powder properties

Koç

Tekgül

Yüksel

et al. 2022

J Surfact & Detergents

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Foam-mat drying is an alternative dehydration technique to tray, drum, freeze, and spray drying. Foam-mat drying can be used to obtain high-quality powders from fruit juices and other heat-sensitive food products which are difficult to dry using traditional drying techniques. In foam-mat drying, the product to be dried is first converted into a stable foam by whipping, bubbling, or shaking in the presence of a foaming agent and foam stabilizer. The foam has been significantly increased the surface area of the product and thereby decreasing the time, temperature, and cost needed for drying. The selection of a foaming agent, foam stabilizer, foaming technique, and drying method is crucial in determining the final quality of the dried product. Due to its simplicity, faster drying, cost-effectiveness, and improved product quality, foam-mat drying is getting attention from researchers and industrialists worldwide. In this context, this review aims to present an overview of the recent advances in foam-mat drying along with its cost economics and industrial potential.

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“…Fruit powders remain one of the essential products in the food industry because they are relatively easy to store for long periods, are transported locally and for export and can be used in innovative and nutritional formulations (Rajkumar & Ganesan, 2021; Gao et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

“…Dehydration processes such as spray‐drying, freeze‐drying, foam‐mat drying and refractance window drying are generally used to produce powder from fruit juices in which amorphous or semi‐amorphous forms are usually obtained (Asiimwe et al ., 2022; Gao et al ., 2022). Amorphous materials exhibit higher free volume, entropy and energy levels than their crystalline counterparts and therefore have higher apparent solubility and faster dissolution rates (Gaudel et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

Effect of maltodextrin weight fraction on the amorphous state and critical storage conditions of freeze‐dried juices

Flores‐Ramírez¹,

Grajales‐Lagunes²,

Abud‐Archila

et al. 2022

Int J of Food Sci Tech

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Summary Diagrams relating to water activity (aw), equilibrium moisture content (Xw) and glass transition temperature (Tg) are valuable tools for predicting amorphous fruit powders' storage procedure and stability. Thus, Tg–aw–Xw diagrams were constructed to characterise the amorphous state and define the critical values of water content (Xwc) and water activity (awc) of freeze‐dried juices of strawberry, pineapple, kiwi and prickly pear prepared with maltodextrin at the dry mass fraction (WMD) of 0, 0.4 and 0.8. The Tg and sorption data were fitted with a polynomial equation and the Guggenheim–Anderson–de Boer (GAB) model respectively. A Tukey test was performed to evaluate the difference between critical values of the powders (P < 0.05). The awc and Xwc increase with WMD and depend on the chemical composition of the powders. The highest critical values were found in pineapple powders, ranging from 0.174 to 0.632 and 0.029 to 0.142 dry basis (d.b.), and the lowest ones in kiwi juice powders ranging from 0.029 to 0.550 and 0.013 to 0.129 (d.b.). For WMD of 0.8, however, regardless of juice composition, stable powders in an amorphous state were obtained up to an aw of 0.52 at 25°C.

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Production of blueberry pulp powder by microwave-assisted foam-mat drying: Effects of formulations of foaming agents on drying characteristics and physicochemical properties

Cited by 29 publications

References 41 publications

Preserving nutrient content in red cabbage juice powder via foam‐mat hybrid microwave drying: Application in fortified functional pancakes

Preserving nutrient content in red cabbage juice powder via foam‐mat hybrid microwave drying: Application in fortified functional pancakes

Recent development in foam‐mat drying process: Influence of foaming agents and foam properties on powder properties

Effect of maltodextrin weight fraction on the amorphous state and critical storage conditions of freeze‐dried juices

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