Spray drying of liquorice (Glycyrrhiza glabra) extract

Abstract

The objective of this work was to study the influence of spray drying conditions on the physicochemical properties of liquorice (Glycyrrhiza glabra) extract. The stickiness and hydroscopicity problems in the power were overcome by use of dextrose equivalent (DE12) and DE19 maltodextrins as drying agents. The inlet air temperatures of 110°C, 120°C, and 130°C and maltodextrin concentrations of 10 %, 15 %, and 20 % (maltodextrin dry solids/100 g feed mixture dry solids) were the independent variables. Moisture content, bulk density, color change, hygroscopicity, acidity & pH, solubility were analyzed to determine the effects of spray drying conditions. Increases in inlet air temperature were caused an increase in yield, pH, solubility and a decrease in moisture content, bulk density, hygroscopicity, L*, a*, b*, acidity. Increases in maltodextrin concentrations were caused an increase in yield, L*, b*, acidity and a decrease in moisture content, bulk density, hygroscopicity, a*, pH, solubility. Increases in DE maltodextrins were caused an increase in bulk density, hygroscopicity, L*, pH and a decrease in yield, moisture content, a*, b*, acidity, solubility.

Obtaining orange juice–maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization

“…These features allow that the heat-sensible food products can be dehydrated at relatively high temperatures while retaining most of the properties, such as flavor, color, odor and nutrients (Castro, Barragán, & Yáñez, 2015;Paini et al, 2015). However, the drying of sugar-rich food products such as fruit juices is not a trivial task because of the high water content, low molecular weight species and the low glass transition temperatures of the individual components of juice (Jakubczyk, Ostrowska, & Gondek, 2010;Karaaslan & Dalgıç, 2014). The glass transition temperature (T g ) is a transition dependent on time and comprises the change in any direction from the vitreous state into the rubbery state of a substance subjected to changes in temperature or humidity (Saavedra-Leos et al, 2012;Van Sleeuwen, Zhang, & Normand, 2012).…”

Rheological Behavior of Glycyrrhiza glabra (Licorice) Extract as a Function of Concentration and Temperature: A Critical Reappraisal

“…However, relatively high concentrations of valuable bioactive components, including flavonoids (e.g., 0.2–2.5% Liquiritin), triterpenoid saponins (e.g., glycyrrhizin), coumarins, phenols, and polysaccharides (e.g., glycyrrhiza polysaccharides), are among the reasons for considering licorice extracts as “essential herbal medicine” [ 10 ]. Generally, the commercial extracts of this herb are found in liquid, concentrate, or powder forms [ 11 ]. The typical process of licorice extract production consists of four consecutive unit operations including grinding the herb roots, mixing with water (often at a ratio of one-to-five), extracting licorice solution usually in an extraction unit, such as hot stirred tank and finally concentration to a about 45 °Bx.…”

“…The typical process of licorice extract production consists of four consecutive unit operations including grinding the herb roots, mixing with water (often at a ratio of one-to-five), extracting licorice solution usually in an extraction unit, such as hot stirred tank and finally concentration to a about 45 °Bx. [ 11 ]. The concentrate may be later converted to powder or be diluted with water before using as food ingredients.…”

Licorice-Yuanhua Herbal Pair Induces Ileum Injuries Through Weakening Epithelial and Mucous Barrier Functions: Saponins, Flavonoids, and Di-Terpenes All Involved

“…TCM doctors believe that licorice has many benefits, including tonifying digestive systems and moderating the properties of different herbs, as well as detoxifying poisonous herbs. Licorice is commonly known as being very safe to the body, and it is widely used in food industries as a sweetener in cookies and other daily foods ( Karaaslan and Dalgıç, 2014 ). However, when licorice is used jointly with yuanhua, the incompatible licorice-yuanhua herbal pair is believed to induce exacerbated toxic effects ( Guo et al, 2014 ).…”