Assessment of production efficiency, physicochemical properties and storage stability of spray‐dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate‐based carrier systems

Comunian, Talita Aline; Monterrey-Quintero, Ednelí Soraya; Thomazini, Marcelo; Balieiro, J. C. C.; Piccone, P.; Pittia, Paola; Favaro-Trindade, Carmen Sílvia

doi:10.1111/j.1365-2621.2011.02617.x

Cited by 79 publications

(56 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The results for SPI also proved that it is a good drying aid for spray drying process in this regard. Our results are in consistent with the findings of Comunian et al [20] observed during spray drying of chlorophyllide.…”

Section: Hygroscopicity and Water Solubilitysupporting

confidence: 96%

Comparative efficiency of maltodextrin and protein in the production of spray-dried tamarind pulp powder

Muzaffar

Kumar

2016

Drying Technology

View full text Add to dashboard Cite

The potential of maltodextrin (DE 20) and soya protein isolate (SPI) in spray drying of tamarind pulp was compared. Powder recovery was zero when the tamarind pulp was spray dried alone. A higher amount of maltodextrin (55%) was required for successful spray drying of tamarind pulp, while small amount of SPI (20%) was needed for the same purpose. The study revealed that mechanism for increase in product recovery with the addition of maltodextrin is due to the increase in overall glass transition temperature of tamarind pulp powder. However using SPI, preferential migration of the protein to the surface of droplets/particles resulting in formation of a glassy skin was responsible for reduction of stickiness between the particles and dryer wall and hence increased the powder recovery. Potential of SPI in reducing powder hygroscopicity was almost comparable to that of maltodextrin, confirming its efficiency as a drying aid. Tamarind pulp powders produced with SPI showed larger particle size with wrinkled particle surface morphology and high flowability than powders produced with maltodextrin. The study showed excellent potential of SPI as a drying aid in production of quality tamarind pulp powder.

show abstract

Section: Hygroscopicity and Water Solubilitysupporting

confidence: 96%

Comparative efficiency of maltodextrin and protein in the production of spray-dried tamarind pulp powder

Muzaffar

Kumar

2016

Drying Technology

View full text Add to dashboard Cite

show abstract

“…1.73 ± 0.01 The highest moisture content in the molecular monolayer (X m ) of the GAB model was obtained at the temperature of 20 ºC, indicating that under this condition the sample has stability in a wider range of moisture content, since at moisture contents lower than Xm the deterioration reactions are minimal, because the water is strongly bound to the powder. According to Comunian et al (2011), this content corresponds to the amount of water strongly adsorbed to specific sites on the surface of the foods, considering a critical value above which the rates of some degradation reactions increase and the stability of the food matrix decreases.…”

Section: Resultsmentioning

confidence: 99%

Adsorption isotherms of the red mombin powder produced in spouted bed dryer

Lins

Rocha

Gomes

et al. 2017

Rev. bras. eng. agríc. ambient.

View full text Add to dashboard Cite

A B S T R A C TRed mombin is a seasonal fruit and susceptible to degradation reactions due to its high water content. This highlights the need to use processes that prolong its life and make it available all year round, including to markets away from the production sites. Thus, the objective of this study was to produce red mombin pulp powder in spouted bed dryer, evaluate it regarding physical and chemical parameters and assess its hygroscopic behavior at temperatures of 20, 30 and 40 °C, fitting the models of the GAB, Oswin and Peleg to the experimental data , solubility higher than 60% and mean flowability with Hausner ratio and Carr index of 1.26-1.34 and 0.21-0.25, respectively. The powder particles exhibited spherical shape, smooth surface and some irregularities, with tendency to form agglomerates. The isotherms had a type-II sigmoidal behavior, and the Peleg model, at all temperatures, showed the best fits to the experimental data with determination coefficients above 0.99 and mean percentage deviations lower than 2.0%.Isotermas de adsorção do pó de seriguela produzido em secador de leito de jorro R E S U M OA seriguela é um fruto sazonal e susceptível a reações de deterioração devido ao seu elevado teor de água, o que evidencia a necessidade de utilização de processos que prolonguem sua vida útil e a disponibilize durante todo o ano, inclusive a mercados distantes dos locais de produção. Assim, objetivou-se produzir a polpa de seriguela em pó em secador de leito de jorro, analisá-la quanto aos parâmetros físicos e químicos e avaliar seu comportamento higroscópico nas temperaturas de 20, 30 e 40 °C, com ajustes dos modelos de GAB, Oswin e Peleg aos dados experimentais. Os resultados das análises físicas e químicas evidenciaram tempo de molhagem intermediário, de 0,39 g min -1, solubilidade superior a 60% e média fluidez com fator de Hausner e índice de Carr compreendido entre 1,26-1,34 e 0,21-0,25, respectivamente. As partículas de pó se apresentaram com formato esférico, superfície lisa e algumas irregularidades, com tendência de formação de aglomerados. As isotermas tiveram comportamento sigmoidal do tipo II, com o modelo de Peleg detendo, em todas as temperaturas, os melhores ajustes aos dados experimentais com coeficientes de determinação superiores a 0,99 e desvios percentuais médios inferiores a 2,0%.

show abstract

“…O conteúdo de umidade na monocamada (X m ) corresponde à quantidade de água fortemente adsorvida a sítios específicos na superfície dos alimentos e é considerado um valor crítico, acima do qual as taxas de algumas reações de degradação aumentam e a estabilidade da matriz alimentar diminui (Comunian et al, 2011). Os resultados do conteúdo de umidade na monocamada (X m ) apresentados na Tabela 4 demonstram que a amostra contendo maltodextrina apresentou maiores valores em comparação com a amostra contendo apenas polpa de cajá.…”

Section: Resultsunclassified

Caracterização e comportamento higroscópico do pó da polpa de cajá liofilizada

Oliveira¹,

Costa

Afonso

2014

Rev. bras. eng. agríc. ambient.

View full text Add to dashboard Cite

R E S U M OA higroscopicidade de um alimento desidratado está ligada à sua estabilidade física, química e microbiológica. Este trabalho teve como objetivos a caracterização físico-química e o comportamento higroscópico dos pós da polpa de cajá liofilizada contendo maltodextrina (DE20). Foram feitas as análises de umidade, pH, sólidos solúveis, acidez total titulável, ácido ascórbico, açúcares, cor, higroscopicidade e o grau de caking. Para obtenção das isotermas os modelos de BET, GAB, Henderson e Oswin na temperatura de 25 ºC foram ajustados e avaliados. A adição de maltodextrina à polpa de cajá resultou em um pó com menor higroscopicidade e grau de caking. Além disto, os resultados demonstraram que a adição da maltodextrina confere um pó estatisticamente diferente (p < 0,05) do pó sem adição de maltodextrina com relação ao teor de umidade, sólidos solúveis, acidez total titulável, ácido ascórbico, açúcares e cor. As isotermas dos pós apresentaram comportamento do tipo III, característico de materiais ricos em carboidratos. Os resultados mostraram que os melhores ajustes para as isotermas foram os modelos de BET e Henderson para o pó da polpa de cajá integral e o pó adicionado de maltodextrina, respectivamente. Characterization and hygroscopic behavior of lyophilized yellow mombin in pulp powder A B S T R A C TThe hygroscopicity of the dehydrated food is related to its physical, chemical and microbiological stability. This study aimed to characterize the physico-chemical and hygroscopic behavior of freeze dried yellow mombin pulp powder with maltodextrin (DE20). Analysis of moisture, pH, soluble solids, titratable acidity, ascorbic acid, sugars, color, hygroscopicity and caking degree were performed. To obtain the isotherm, BET, GAB, Henderson and Oswin models were fitted and evaluated at 25 °C. The addition of maltodextrin to yellow mombin pulp resulted in a powder with a lower hygroscopicity and degree of caking. In addition, the results showed that the addition of maltodextrin provides a powder statistically different (p < 0.05) than the powder without maltodextrin with respect to moisture content, soluble solids, titratable acidity, ascorbic acid, sugars and color. The isotherms of the powders were classified as type III, characteristic of materials rich in carbohydrates. The results showed that the best fit of the isotherms were BET and Henderson models for the yellow mombin pulp powder and the yellow mombin pulp powder with maltodextrin, respectively. Palavras-chave:alimentos em pó isotermas desidratação Spondias mombin L. Key words:food powder isotherms dehydration Spondias mombin L. Revista Brasileira de Engenharia Agrícola e Ambiental IntroduçãoO cajá (Spondias mombin L.) é um fruto bastante apreciado em diversas regiões do País devido ao seu aroma e seu sabor agradável e exótico, aliados às boas características para a industrialização. No Brasil, a cajazeira é encontrada principalmente nos Estados do Norte e Nordeste cujos frutos recebem diferentes denominações, tais como, cajá, cajá verdadeiro, cajá...

show abstract

Assessment of production efficiency, physicochemical properties and storage stability of spray‐dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate‐based carrier systems

Cited by 79 publications

References 24 publications

Comparative efficiency of maltodextrin and protein in the production of spray-dried tamarind pulp powder

Comparative efficiency of maltodextrin and protein in the production of spray-dried tamarind pulp powder

Adsorption isotherms of the red mombin powder produced in spouted bed dryer

Caracterização e comportamento higroscópico do pó da polpa de cajá liofilizada

Contact Info

Product

Resources

About