Study of spray drying of the Aloe vera mucilage (Aloe vera barbadensis Miller) as a function of its rheological properties

Cervantes-Martínez, C.V.; Medina‐Torres, Luis; González‐Laredo, Rubén Francisco; Calderas, Fausto; Sánchez-Olivares, Guadalupe; Herrera‐Valencia, E. E.; Gallegos‐Infante, José Alberto; Rocha-Guzmán, N. E.; Rodríguez‐Ramírez, Juan

doi:10.1016/j.lwt.2013.09.026

Cited by 63 publications

(38 citation statements)

References 22 publications

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“…Samples presented spherical particles with irregular size distribution. Organic materials, such as instant drinks, coffee, eggs, fruit juice, dairy products including yogurt, show these morphological characteristics (Cervantes-Martínez et al, 2014), which are typical of materials produced by a spray dryer (Ferrari et al, 2013).…”

Section: Powder Morphologymentioning

confidence: 99%

Effect of drying technique and feed flow rate on bacterial survival and physicochemical properties of a non-dairy fermented probiotic juice powder

Alves

Messaoud

Desobry

et al. 2016

Journal of Food Engineering

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Drying of probiotic fruit juice can be a good alternative for new probiotic foodstuff production since most probiotic foods are dairy-based products, which are not suitable for people with galactosemia, lactose intolerance or allergy to milk protein. Thus, the aim of this study was to evaluate the influence of spray and spouted bed drying and feed flow rate on the microorganism survival and physicochemical properties of probiotic orange juice powder. Fermented probiotic orange juice containing Lactobacillus casei NRRL B-442 was spraydried at 140 °C and spouted bed dried at 60 °C, respectively. Three different feed flow rates were studied for each equipment. Maltodextrin and gum Arabic were used as drying agents at 15% (w/w). The low temperature used in the spouted bed drying resulted in better probiotic bacteria viability compared to the product obtained by spray drying. Moisture and glass transition temperature were improved at the lowest feed flow rate (0.2 L/h), and faster rehydration time was achieved using maltodextrin. Thus, the spouted bed drying at low feed flow rates using maltodextrin as drying agent were the best parameters to produce powder fermented probiotic orange juice with high viability levels after drying and with good physicochemical parameters.

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Section: Powder Morphologymentioning

confidence: 99%

Effect of drying technique and feed flow rate on bacterial survival and physicochemical properties of a non-dairy fermented probiotic juice powder

Alves

Messaoud

Desobry

et al. 2016

Journal of Food Engineering

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“…Spray drying is often carried out at a high temperature (>98 °C) to reduce or eliminate non-desired aloin content [50]. Recently, Medina-Torres et al [51] and Cervantes-Martinez et al [52] have investigated the optimum spray drying conditions by using a parallel-flow spray-dryer equipped with a rotary atomizer. The results revealed that inlet flow of 1.5 L/h, temperature of 150 °C, and atomization rate of 27,500 rpm are the spray drying conditions to obtain aloe vera powder with optimum properties.…”

Section: Extraction and Processing Of Aloe Vera Gel And Powdermentioning

confidence: 99%

Aloe Vera for Tissue Engineering Applications

Rahman

Carter

Bhattarai

2017

JFB

158

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Aloe vera, also referred as Aloe barbadensis Miller, is a succulent plant widely used for biomedical, pharmaceutical and cosmetic applications. Aloe vera has been used for thousands of years. However, recent significant advances have been made in the development of aloe vera for tissue engineering applications. Aloe vera has received considerable attention in tissue engineering due to its biodegradability, biocompatibility, and low toxicity properties. Aloe vera has been reported to have many biologically active components. The bioactive components of aloe vera have effective antibacterial, anti-inflammatory, antioxidant, and immune-modulatory effects that promote both tissue regeneration and growth. The aloe vera plant, its bioactive components, extraction and processing, and tissue engineering prospects are reviewed in this article. The use of aloe vera as tissue engineering scaffolds, gels, and films is discussed, with a special focus on electrospun nanofibers.

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“…To preserve the gel from microbial spoilage, and to ensure minimum heat damage, an appropriate economic drying method needs to be developed (Pisalkar, Jain, & Jain, ; Prosapio & Norton, ). Numerous drying techniques are introduced in the literature, including air drying (Vega, Uribe, Lemus, & Miranda, ), infrared assisted freeze drying (Chakraborty, Bera, Mukhopadhyay, & Bhattacharya, ), spray drying (Cervantes‐Martínez et al, ), microwave‐assisted dehydration (Das, Das, & Golder, ), and osmo‐convective drying (Pisalkar et al, ). Among them, the osmo‐convective drying can be considered as a suitable technique as it yields dried sheets or powder with good physicochemical characteristics (Allahdad, Nasiri, Varidi, & Varidi, ; Yadav & Singh, ).…”

Section: Introductionmentioning

confidence: 99%

“…Uribe, Lemus, & Miranda, 2007), infrared assisted freeze drying (Chakraborty, Bera, Mukhopadhyay, & Bhattacharya, 2011), spray drying (Cervantes-Martínez et al, 2014), microwave-assisted dehydration (Das, Das, & Golder, 2016), and osmo-convective drying (Pisalkar et al, 2011).…”

mentioning

confidence: 99%

Kinetics and mathematical modeling of thin layer drying of osmo‐treated Aloe vera (Aloe barbadensis) gel slices

Moradi

Niakousari

Khaneghah

2019

J Food Process Engineering

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In the present work, the drying kinetics of osmo‐pretreated Aloe vera gel slices (AVGS) was investigated. AVGS with an initial moisture content of 98.29% (wet basis) were subjected to 5 hr of osmosis process (10% NaCl solution, at 40°C, NaCl solution to A. vera ratio = 5:1), prior to atmospheric thin layer drying at air temperatures of 55, 70, and 85°C and air volumetric air flow rates of 0.015, 0.036, and 0.054 m3/s for the duration of 160 min. Results showed the mean values of the moisture ratio in air temperatures of 55, 70, and 85°C were categorized into three levels (p < .01) of 0.551, 0.429, and 0.336, respectively, while the corresponding values for the osmo‐convective method were 0.561, 0.418, and 0.321, respectively. Similarly, the mean values of the moisture ratio in air flow rates of 0.015, 0.036, and 0.054 m3/s for the convective and osmo‐convective method assigned to different levels (p < .01) of 0.511, 0.417, 0.385 and 0.510, 0.416, 0.372, respectively. Superposition technique was utilized to propose a new model for each drying method. The predicted moisture ratios evaluated by the superposition technique were in a good agreement with experimental values of moisture ratio. Practical Applications In the current investigation, a superposition technique was utilized to propose a new model for two drying methods (osmo‐convective and convective). Subsequently, an equation describing the drying process for each method was derived. This technique while being a simple model, delivers high accuracy data for all influencing parameters in the drying process.

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Study of spray drying of the Aloe vera mucilage (Aloe vera barbadensis Miller) as a function of its rheological properties

Cited by 63 publications

References 22 publications

Effect of drying technique and feed flow rate on bacterial survival and physicochemical properties of a non-dairy fermented probiotic juice powder

Effect of drying technique and feed flow rate on bacterial survival and physicochemical properties of a non-dairy fermented probiotic juice powder

Aloe Vera for Tissue Engineering Applications

Kinetics and mathematical modeling of thin layer drying of osmo‐treated Aloe vera (Aloe barbadensis) gel slices

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