Study of the influence of soy lecithin addition on the wettability of buffalo milk powder obtained by spray drying

Hammes, Martim Victor; Englert, Alexandre Hahn; Noreña, Caciano Pelayo Zapata; Cardozo, Nilo Sérgio Medeiros

doi:10.1016/j.powtec.2015.02.047

Cited by 43 publications

(15 citation statements)

References 43 publications

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“…The wettability time was evaluated by static wetting test method ( Hammes et al., 2015 ). One gram of encapsulated probiotic powder was sprinkled over the surface of 100 mL distilled water at room temperature without agitation.…”

Section: Methodsmentioning

confidence: 99%

RETRACTED: Studies on survivability, storage stability of encapsulated spray dried probiotic powder

Arepally

Reddy

Goswami

2020

Current Research in Food Science

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Awareness about probiotic food and their health benefits is increasing tremendously. However, probiotics have to withstand the harsh conditions that come across during their processing, handling, storage, and gastrointestinal conditions. Encapsulating technologies can be used to protect the probiotics during their passage through the gastrointestinal system of the human gut. Probiotics as an ingredient in dry powder form can be easily handled, stored, and used in developing the probiotic functional products. In the present study, probiotic cells (Lactobacillus acidophilus) were encapsulated by spray drying technology to produce a probiotic powder using 20% of maltodextrin and varied concentrations of gum arabic. The effect of processing conditions such as inlet air temperature (130–150 °C) and gum arabic concentration (0–10%) on the encapsulation efficiency and physical properties were studied. Further, the free and encapsulated probiotic cells were exposed to the simulated-gastric intestinal (SGI) fluid conditions and different storage conditions for their viability. For all the tested formula, moisture content, water activity, encapsulation efficiency, hygroscopicity, and wettability obtained were in the range of 4.59–9.05% (w.b.), 0.33–0.52, 65–89.15%, 12–21.15 g H 2 O/100g dry weight, and 116 s–353 s, respectively. The Fourier transform infrared (FTIR) results have shown that gum arabic and maltodextrin have structural stability during spray drying. The encapsulated probiotic cells have shown a positive effect and exhibited better viability after exposure to a SGI solution at different pH levels and duration compared to free cells. The viability of encapsulated cells stored at refrigerated condition (4 °C) was found to be higher than the viability of cells stored at room temperature (25 °C).

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Section: Methodsmentioning

confidence: 99%

RETRACTED: Studies on survivability, storage stability of encapsulated spray dried probiotic powder

Arepally

Reddy

Goswami

2020

Current Research in Food Science

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“…BGNPY‐R was higher in wettability (15.70 s) compared to BGNPY‐NR (46.70 s). This may be linked to the statement reported by Hammes, Englert, Noreña, and Cardozo (), stating that the wetting of the surface of a solid food material by a liquid is assessed through contact angles and as is highly influenced by the surface composition of the food material. The authors further elucidated that hydrophobic component (e.g., lipids) at the surface produces high water contact angles, while hydrophilic components generate low contact angles with water.…”

Section: Resultsmentioning

confidence: 78%

Functional characteristics and microbiological viability of foam‐mat dried Bambara groundnut (Vigna subterranea) yogurt from reconstituted Bambara groundnut milk powder

Hardy

Jideani

2019

Food Science & Nutrition

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“…Scientific reports on the effects of storage on the fatty acids in buffalo milk powder produced by spray drying are related to the technological aspects (Hammes et al, 2015). However, the storage of dry foods such as powdered milk and infant formula, whose base is powdered milk, can change the profile of saturated and unsaturated fatty acids (Paez et al, 2006;Rodríguez-Alcalá et al, 2007).…”

Section: The Effects Of Storage Time On Fatty Acids Buffalo Milk Powdermentioning

confidence: 99%

“…The Buffaloes have a reproduction seasonality which affects the distribution of the milk during the year (Ramadan, 2017). To solve this question research has construct ways in the technological field as reproductive techniques (Frares et al, 2013) and drying (Hammes et al, 2015). These ways have sought outputs for the seasonality of milk production of buffaloes and can transfer milk production to another time of the year (Arena et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…Heat treatments (ultra-high temperature, microwave) alter the profile of fatty acids in milk, especially polyunsaturated fatty acids (Batiston et al, 2012;Rodríguez-Alcalá et al, 2014;Pestana et al, 2015). On the spray dryer high temperature are used (Kim et al, 2009a) and several studies have examined the spray dryer effects on the physical and chemical characteristics (Murtaza et al, 2015) as well as the technological characteristics (Hammes et al, 2015;Borges et al, 2017) of the powder buffalo's milk. Studies with powder milk fatty acid were from bovine (Paez et al, 2006), goat milk (Batiston et al, 2012;Davis et al, 2017), ewes (Regula et al, 2005), or camel (Habtegebriel et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Effect of spray drying on the fatty acids content and nutritional indices of buffalo powdered milk

et al. 2020

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The buffalo's reproductive seasonality determines the decrease in milk and cheese production generating economic losses on the production system. Among various food process, we find the spray-dryer as an essential tool which helps food conservation. We achieved the milk powder in three replicates and each repetition processed 10 L of buffalo milk. After obtaining the final product, three samples (200 g) were packaged for each evaluated storage time (0, 30, 60, 90, 120 and 150 days at room temperature). On this context, we assessed the effects of drying buffalo's milk by atomization (spray dryer) and storage time effects on the milk fat. We observed that the spray drying did not alter the fatty acid content and nutritional indices evaluated, except the ratio DHA / EPA. Also, the storage time did not change the lipid content (fatty acid) and nutritional indices assessed. The processing of buffalo milk by a spray dryer and the milk powder hermetically stored can be used as a strategy for mitigating the economic losses caused by reproductive seasonality.

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Study of the influence of soy lecithin addition on the wettability of buffalo milk powder obtained by spray drying

Cited by 43 publications

References 43 publications

RETRACTED: Studies on survivability, storage stability of encapsulated spray dried probiotic powder

RETRACTED: Studies on survivability, storage stability of encapsulated spray dried probiotic powder

Functional characteristics and microbiological viability of foam‐mat dried Bambara groundnut (Vigna subterranea) yogurt from reconstituted Bambara groundnut milk powder

Effect of spray drying on the fatty acids content and nutritional indices of buffalo powdered milk

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