A protein powder agglomeration process using açaí pulp as the binder: An analysis of the process parameters

Custodio, Giovanna Rodrigues; Souza, Luciane Franquelin Gomes de; Nitz, Marcello; Andreola, Kaciane

doi:10.1016/j.apt.2020.07.001

Cited by 10 publications

(6 citation statements)

References 49 publications

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“…This improved wettability can be explained by the large particle size and the porous structure of agglomerated particles. As previously described, the large porous structure can allow water to easily penetrate into the void spaces of agglomerated particles, facilitating the wetting of powders ( Custodio et al, 2020 ; Wu et al, 2020 ). Although wetting time of agglomerated WPI-fortified SMP particles increased from 4.67 s to 14.3 s with increasing WPI ratio, they showed the faster wetting time than the instant criterion (<20 s) described by Chever et al.…”

Section: Resultsmentioning

confidence: 93%

Improved Flowability and Wettability of Whey Protein-Fortified Skim Milk Powder via Fluidized Bed Agglomeration

Seo¹

2022

Food Sci Anim Resour

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Section: Resultsmentioning

confidence: 93%

Improved Flowability and Wettability of Whey Protein-Fortified Skim Milk Powder via Fluidized Bed Agglomeration

Seo¹

2022

Food Sci Anim Resour

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“…This improved wettability can be attributed to the porous structure of the agglomerated powder. The large porous structure allows water to easily penetrate into the void spaces of the agglomerated particles, facilitating the wetting of the powders [6,8]. These results suggest that the physical properties, such as flowability and wettability, of the MPI/SMP mixtures can be effectively improved to obtain increased particle size and porous structure via the fluidized bed agglomeration process.…”

Section: Discussionmentioning

confidence: 94%

“…Fluidized bed agglomeration can be defined as the size enlargement process from small fine particles to agglomerated large particles that is mainly used to improve the physical properties, such as flowability and wettability, of spray-dried powders with fine particles [7,8]. Currently, high-protein dairy powders are consumed in Korea to promote muscle synthesis and prevent muscle loss, and are generally manufactured by blending spray-dried protein and dairy-based powders with some nutritional ingredients, such as vitamins and minerals [9,10].…”

Section: Introductionmentioning

confidence: 99%

Improvements in the Physical Properties of Agglomerated Milk Protein Isolate/Skim Milk Powder Mixtures Via Fluidized Bed Agglomeration

Seo¹

2022

J. Dairy Sci. Biotechnol.

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Protein-enriched dairy powder is widely consumed to promote muscle synthesis. Recently, in Korea, elderly people have also begun consuming protein powder products to prevent muscle loss. However, these protein-enriched powders have poor flowability and hydration properties because of the fine particles of spray-dried milk protein powder. Therefore, in this study, the fluidized bed agglomeration process was used to solve these problems. The rheological and physical properties of milk protein isolate (MPI)/skim milk powder (SMP) mixtures were effectively improved via fluidized bed agglomeration. The particle size of the MPI/SMP mixtures significantly increased from 35.7-58 µm to 118-136 µm, the flowability level improved from fair (21.4-26.3) to good (15.7-16.3), and the cohesiveness level changed from intermediate (1.27-1.36) to low (1.18-1.19) after fluidized bed agglomeration. In addition, the wetting time of the agglomerated MPI/SMP mixtures was effectively reduced to 4.67-58.3 s by fluidized bed agglomeration. These findings may be useful for manufacturing protein-enriched dairy powders with good instant properties.

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“…Wetting time ( t ) is employed to analyze the instant properties of powdered food products (Custodio et al, 2020). As can be seen, the wetting time differs significantly between the powder produced with the addition of 10% of modified starch and powders produced with the addition of higher values of adjuvant content.…”

Section: Resultsmentioning

confidence: 99%

Jaboticaba powders production by freeze‐drying: Influence of octenyl succinic anhydride‐modified starch concentrations over anthocyanins and physical properties

Moura

Costa

Giaconia

et al. 2022

J Food Process Engineering

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This research aimed to evaluate the influence of the modified starch with octenyl succinic anhydride (MS) on anthocyanins content and the physical properties of the jaboticaba peel freeze-dried powders. The formulations were obtained by mixtures of jaboticaba peel pulp and different MS content (10%, 15%, 20%, and 25%, w/w).The powders were characterized by physical properties, differential scanning calorimetry (DSC), infrared spectroscopy using the Fourier transform (FTIR), and anthocyanins content and retention by HPLC-DAD. DSC analysis showed an increase in the glass transition temperature of the powders with an increase in the MS content (from À10.26 C to 53.40 C). Three anthocyanins were identified and quantified: delphinidin-3-O-glucoside, cyanidin-3-O-glucoside (main anthocyanin present in the samples), and peonidin-3-O-glucoside. The retention of anthocyanins increased significantly with increasing MS content (from 18.0% to 58.0%). Overall, a positive effect of the MS content in the physical and physical-chemical characteristics of jaboticaba peel pulp powders could be observed.

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A protein powder agglomeration process using açaí pulp as the binder: An analysis of the process parameters

Cited by 10 publications

References 49 publications

Improved Flowability and Wettability of Whey Protein-Fortified Skim Milk Powder via Fluidized Bed Agglomeration

Improved Flowability and Wettability of Whey Protein-Fortified Skim Milk Powder via Fluidized Bed Agglomeration

Improvements in the Physical Properties of Agglomerated Milk Protein Isolate/Skim Milk Powder Mixtures Via Fluidized Bed Agglomeration

Jaboticaba powders production by freeze‐drying: Influence of octenyl succinic anhydride‐modified starch concentrations over anthocyanins and physical properties

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