Comparison of bioactive compounds and nutrient contents in whey protein concentrate admixture of turmeric extract produced by spray drying and foam mat drying

Gomes, Jaqueline Vieira Piovezana; Oliveira, Lívya Alves; Pereira, Stephanie Michelin Santana; Conceição, Aline Rosignoli da; Anunciação, Pamella Cristine; Souza, Eliana Carla Gomes de; Perrone, Ítalo Tuler; Junqueira, Mateus da Silva; Santana, Helena; Lúcia, Ceres Mattos Della

doi:10.1016/j.foodchem.2020.128772

Cited by 10 publications

(5 citation statements)

References 18 publications

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“…But optimum results have been obtained incorporated with carboxy methyl cellulose as a foaming agent at 85°C. Gomes, de Oliveira 38 studied with whey protein concentrate and mixture of turmeric extract (TWPC). They used spray and foam‐mat drying.…”

Section: Resultsmentioning

confidence: 99%

Production of tomato powder from tomato puree with foam‐mat drying using green pea aquafaba: drying parameters and bioaccessibility of bioactive compounds

et al. 2022

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Background: The purpose of this study was to valorize green pea cooking water (aquafaba) as a foaming agent in foam-mat drying of tomato. For this aim, density of foam-mats (green pea aquafaba+tomato puree) changed between 1.06 and 0.45 g/mL depending on the aquafaba concentration. Foam-mats with 5 mm thickness were dried at 50, 60 and 70°C at 1.3 m/s air velocity.Results: The results showed that the porous structure of foams with lower densities resulted in higher drying rates and moisture diffusivities. Redness (a * ) value decreased with increasing aquafaba content (p < 0.05). Total phenolic content (TPC) and antioxidant activity (CUPRAC, DPPH and FRAP) of the resulting tomato powders were also determined. Moreover, bioaccessibility of phenolics and antioxidant activities were also determined using in vitro digestion.Conclusions: All of the bioactive parameters are positively affected by foam-mat drying process. Using aquafaba as a foaming agent accelerated the drying period and improved bioactive characteristics of the powders.

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Section: Resultsmentioning

confidence: 99%

Production of tomato powder from tomato puree with foam‐mat drying using green pea aquafaba: drying parameters and bioaccessibility of bioactive compounds

et al. 2022

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“…Vitamin C is a very important bioactive compound which is an essential nutrient for providing the acidic taste as well as health benefits to the consumers (Gomes et al, 2021). The concentration of vitamin C in fresh raw tamarillo was 18.92 mg/100 g, which on drying (Control‐P) was reduced to 12.45 mg/100 g (Table 6).…”

Section: Resultsmentioning

confidence: 99%

“…The highest retention of vitamin C activity was found by the WPC‐10P and lowest by GEL‐5P. It was found that increasing the concentration of foaming agents had positive effect on the retention of vitamin C. Whey protein concentrate has been reported to protect the bioactive compounds due to better encapsulating properties (Gomes et al 2021) Increase in protein concentration during production of foam helps in reducing the degradation of heat sensitive compounds by minimizing the drying time (Chandrasekar et al, 2015).…”

Section: Resultsmentioning

confidence: 99%

“…Our results of phenolic content and flavonoids content were reflected in the radical scavenging activity of the powders. Except for WPC, increase in concentration of the foaming agent significantly increased the antioxidant activity, Vitamin C is a very important bioactive compound which is an essential nutrient for providing the acidic taste as well as health benefits to the consumers (Gomes et al, 2021). The concentration of vitamin C in fresh raw tamarillo was 18.92 mg/100 g, which on drying (Control-P) was reduced to 12.45 mg/100 g (Table 6).…”

Section: Effect Of Foaming Agents On Tpc Tpc Total Carotenoids Vitami...mentioning

confidence: 99%

“…The concentration of vitamin C in fresh raw tamarillo was 18.92 mg/100 g, which on drying (Control-P) was reduced to 12.45 mg/100 g (Table 6). The foam dried to protect the bioactive compounds due to better encapsulating properties (Gomes et al 2021) Increase in protein concentration during production of foam helps in reducing the degradation of heat sensitive compounds by minimizing the drying time (Chandrasekar et al, 2015).…”

Section: Effect Of Foaming Agents On Tpc Tpc Total Carotenoids Vitami...mentioning

confidence: 99%

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Foam mat dried tamarillo powder: Effect of foaming agents on drying kinetics, physicochemical and phytochemical properties

Rohilla

Mahanta

2022

Food Processing Preservation

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Egg albumin (ALB), whey protein concentrate (WPC), soy protein concentrate (SPC), and gelatin (GEL) at 5% and 10% levels were used to develop foam mat dried tamarillo powder. The logarithmic model gave the best fit for drying of the foams. Powder samples with SPC and WPC as the foaming agents at 10% level possessed better powder quality, and least effective was gelatin. Increase in concentration of the four foaming agents to 10% improved the retention of phytochemical components in the powder, especially WPC. Highest concentration of gallic acid (890 μg/g), chlorogenic acid (403 μg/g), caffeic acid (85 μg/g) and p-coumaric acid (297 μg/g) among the phenolic acids, and β-cryptoxathin (27.47 μg/g) and β-carotene (19.47 μg/g) were determined in WPC-10P. Foam stability and powder properties of WPC were the best. This study will be directly helpful in the development and commercialization of novel food products using tamarillo fruit powder.Novelty impact statement: Tamarillo fruit is seasonal in nature and foam mat drying, which is a very economical and convenient way for processing of the pulp and puree into powder, can be used to process the fruit. The findings of this study revealed that foam mat dried powder of tamarillo made with 10% WPC maintains more phytochemicals and has good physicochemical properties. Tamarillo powder has high potential to be used as a reconstituted drink in instant soup or as a food additive in novel foods.

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Recent development in foam‐mat drying process: Influence of foaming agents and foam properties on powder properties

Koç

Tekgül

Yüksel

et al. 2022

J Surfact & Detergents

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Foam-mat drying is an alternative dehydration technique to tray, drum, freeze, and spray drying. Foam-mat drying can be used to obtain high-quality powders from fruit juices and other heat-sensitive food products which are difficult to dry using traditional drying techniques. In foam-mat drying, the product to be dried is first converted into a stable foam by whipping, bubbling, or shaking in the presence of a foaming agent and foam stabilizer. The foam has been significantly increased the surface area of the product and thereby decreasing the time, temperature, and cost needed for drying. The selection of a foaming agent, foam stabilizer, foaming technique, and drying method is crucial in determining the final quality of the dried product. Due to its simplicity, faster drying, cost-effectiveness, and improved product quality, foam-mat drying is getting attention from researchers and industrialists worldwide. In this context, this review aims to present an overview of the recent advances in foam-mat drying along with its cost economics and industrial potential.

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Comparison of bioactive compounds and nutrient contents in whey protein concentrate admixture of turmeric extract produced by spray drying and foam mat drying

Cited by 10 publications

References 18 publications

Production of tomato powder from tomato puree with foam‐mat drying using green pea aquafaba: drying parameters and bioaccessibility of bioactive compounds

Production of tomato powder from tomato puree with foam‐mat drying using green pea aquafaba: drying parameters and bioaccessibility of bioactive compounds

Foam mat dried tamarillo powder: Effect of foaming agents on drying kinetics, physicochemical and phytochemical properties

Recent development in foam‐mat drying process: Influence of foaming agents and foam properties on powder properties

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