Spray drying of sumac flavour using sodium chloride, sucrose, glucose and starch as carriers

Bayram, Özgür Arslan; Bayram, Mustafa; Tekin, Ali

doi:10.1016/j.jfoodeng.2004.08.012

Cited by 57 publications

(30 citation statements)

References 7 publications

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“…Sucrose, glucose and starch were reported to be not suitable for spray-drying of sumac flavor due to their caramelization properties, adherence to the surface of the spray-dryer, and heterogeneous form that caused the clogging of the nozzle (Bayram, Bayram, & Tekin, 2005). As for trehalose, in its glassy state this disaccharide decreases lipid oxidation and is therefore a suitable wall material for microencapsulation purposes.…”

Section: Carbohydratesmentioning

confidence: 99%

Applications of spray-drying in microencapsulation of food ingredients: An overview

Gharsallaoui

Roudaut

Chambin

et al. 2007

Food Research International

2,007

1,087

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Section: Carbohydratesmentioning

confidence: 99%

Applications of spray-drying in microencapsulation of food ingredients: An overview

Gharsallaoui

Roudaut

Chambin

et al. 2007

Food Research International

2,007

1,087

View full text Add to dashboard Cite

“…Sumac extract was prepared as in the study of Bayram et al 30 About 500 g of fresh sumac berries were soaked in 500 mL of water for 24 h at 25 • C and then filtered. The soluble solids content of the filtrate was found to be 53 g L −1 and it was concentrated to about 580 g L −1 soluble solids by using a rotary vacuum evaporator (RE 100, Bibby, Stone, Staffordshire, UK).…”

Section: Extraction Of Sumac (Rhus Coriaria L)mentioning

confidence: 99%

Investigation of the effect of sumac extract and BHT addition on the quality of sucuk (Turkish dry‐fermented sausage)

Bozkurt

2006

J Sci Food Agric

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The effect of sumac extract and BHT (butylated hydroxytoluene) addition on the quality (pH, colour, biogenic amine, TBARS values and sensory attributes) of sucuk (Turkish dry-fermented sausage) were investigated during the ripening period. Addition of BHT decreased the TBARS value by about 23.7%, whereas sumac extract decreased it by 42.0%. Sumac extract decreased (P < 0.05) putrescine formation more than BHT addition. However, no significant difference (P > 0.05) was observed in histamine formation for both the sumac extract and BHT-added recipe. The highest tyramine concentration was observed in a control recipe (R1) prepared without any antioxidants, and the lowest was in the sumac extract-added recipe (R3) with mean values of about 96.62 and 63.17 mg kg −1 , respectively. The control recipe (R1) was found to be the worst (P < 0.05) sample with respect to overall sensory quality and addition of either sumac extract or BHT increased (P < 0.05) the overall sensory quality of sucuk. The pH and colour attributes of sucuk were not significantly different (P > 0.05) between the addition of sumac extract and BHT. This study demonstrated that sumac extract had more effect on the quality of sucuk during the ripening period, hence it could be easily utilised in sucuk to enhance quality.

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“…The SF/chitosan blended microparticles have been prepared by the coacervation/cross-linking method [14]. Starch is a non-toxic, biodegradable, biocompatible, edible and relative inexpensive material that has been widely studied in the entrapment of food ingredients [15,16] and drugs [17][18][19]. Almost all starch microparticles have been prepared by an emulsification-cross-linking reaction [17][18][19][20].…”

Section: Introductionmentioning

confidence: 99%

Morphology and thermal stability of silk fibroin/starch blended microparticles

Baimark¹,

Srisa-ard²,

Srihanam³

2010

Express Polym. Lett.

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Abstract. In the present study biodegradable microparticles of silk fibroin (SF)/starch blends were prepared by a simple water-in-oil emulsion solvent diffusion technique. SF/starch blended solution and ethyl acetate were used as water and oil phases, respectively. The influence of SF/starch ratios on characteristics of the blended microparticles was investigated. The SF conformation of microparticle matrices from FTIR analysis was changed from random coil to β-sheet form by blending with starch. The blended microparticles had lower dissolution in water than those of SF and starch microparticles. The 1/3 (w/w) SF/starch blended microparticles exhibited the lowest dissolution. The SF and starch microparticles showed irregular and deflated shapes, respectively. The blended microparticles were nearly spherical in shapes and smaller sizes. Thermal stability of the blended microparticles slightly increased with the starch blended ratio. The results suggested that SF conformational transition, thermal stability, morphology and dissolution of the blended microparticles can be adjusted by varying the blended ratio.

show abstract

Spray drying of sumac flavour using sodium chloride, sucrose, glucose and starch as carriers

Cited by 57 publications

References 7 publications

Applications of spray-drying in microencapsulation of food ingredients: An overview

Applications of spray-drying in microencapsulation of food ingredients: An overview

Investigation of the effect of sumac extract and BHT addition on the quality of sucuk (Turkish dry‐fermented sausage)

Morphology and thermal stability of silk fibroin/starch blended microparticles

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