Comparison of Spray‐drying, Drum‐drying and Freeze‐drying for β‐Carotene Encapsulation and Preservation

Desobry, Stéphane; Netto, Flávia Maria; Labuza, Theodore P.

doi:10.1111/j.1365-2621.1997.tb12235.x

Cited by 396 publications

(246 citation statements)

References 13 publications

(16 reference statements)

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“…Pode ter ocorrido também oxidação de ácido ascórbico, e em menor extensão, escurecimento não enzimático devido hidrólise de sacarose comercial, conforme previamente observado e discutido por AMMU et al 3 em estudo similar com manga liofilizada. A oxidação de pigmentos afetando a cor durante o armazenamento tem sido investigada por outros autores 12,14,16 , por ser um atributo sensorial de muita importância para a aceitabilidade do produto pelo consumidor, e que muitas vezes está relacionada com a degradação de constituintes que têm valor nutricional e que podem promover gosto desagradável no produto. Em relação ao tamanho de partícula, os resultados obtidos indicaram que os tratamentos diferiram significativamente (p < 0,05), cujas médias encontram-se expostas na Tabela 5.…”

Section: Resultsunclassified

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Avaliação da vida de prateleira do suco de maracujá (Passiflora edullis f. flavicarpa) desidratado

Endo¹,

Borges²,

Daiuto³

et al. 2007

Ciênc. Tecnol. Aliment.

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ResumoSuco de maracujá desidratado por spray-drying, natural e adicionado de açúcar, foi embalado em embalagens laminadas e armazenado em ambientes de 30 e 40 °C e 84% de umidade relativa. Os sucos embalados tiveram sua vida útil avaliada por determinações físicas e microbiológicas. A adição de açúcar aumentou a solubilidade, a molhabilidade, o tamanho da partícula e os valores de L* luminosidade do produto, e diminuiu os parâmetros de cor a* (intensidade da cor vermelha) e b* (intensidade da cor amarela) do produto. Durante o armazenamento, os produtos se mantiveram microbiologicamente estáveis, mas fisicamente foram alterados em relação aos parâmetros de cor e tamanho da partícula, tornando-se escuros e aglomerados, notadamente aqueles adicionados de açúcar e expostos a 40 °C, não sendo recomendada esta adição. Do ponto de vista físico, o período seguro para armazenamento de suco de maracujá natural desidratado foi de 120 dias a 30 °C e 60 dias a 40 °C. Palavras-chave: secagem; armazenamento; suco de frutas. AbstractPassion fruit juice dehydrated by spray-drying, with and without commercial sugar addition, was wrapped in laminated packing. The packaged juice powder was stored and the shelf life was analyzed by physical and microbiology determinations, at room temperature of 30 and 40 °C and 84% of relative humidity. Adding sugar increased the solubility, wetability, particle size and luminosity L* value and decreased a* (red colour intensity) and b* (yellow colour intensity) colour parameters. During storage the dehydrated juice was microbiologically stable but, physically it was altered in relation to the colour and particle size of the parameters, becoming dark and agglomerated, especially for the added sugar exposed to 40 °C. Therefore this added sugar was not recommended. From the physical standpoint, the safe dehydrated natural passion fruit juice shelf life was estimated at 120 days at 30 °C, and 60 days at 40 °C.

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Section: Resultsunclassified

“…A secagem por spray drying tem sido aplicada a vários alimentos líquidos e pastosos, devido ao rápido contato dos mesmos com altas temperaturas, minimizando danos térmicos, além da alta produção e baixo custo em comparação com a liofilização 1,5,14,15,21,27,34 .…”

Section: Introductionunclassified

Avaliação da vida de prateleira do suco de maracujá (Passiflora edullis f. flavicarpa) desidratado

Endo¹,

Borges²,

Daiuto³

et al. 2007

Ciênc. Tecnol. Aliment.

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“…Carotenoids determination Total amounts of carotenoids in the sample powders were determined according to a method described by Desobry et al (1997). Fifty mg of powder were dispersed in 2.5 mL water in a test tube, and then 25 mL hexane was added.…”

Section: Preparation Of Emulsions and Microencapsulated Powdersmentioning

confidence: 99%

“…Modified and hydrolyzed starch, maltodextrin (MD), and gum acacia (GA) are common wall materials for use in spray drying encapsulation of food ingredients (Desai and Park 2005). The shelf lives of α and β-carotene were reportedly increased by spray drying using MD with different dextrose equivalent values (Wagner and Warthesen 1995;Desobry et al 1997). Loksuwan (2007) used modified/native tapioca starch and MD to increase the stability of microencapsulated β-carotene.…”

Section: Introductionmentioning

confidence: 99%

Stabilization of canthaxanthin produced by Dietzia natronolimnaea HS-1 with spray drying microencapsulation

et al. 2012

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The strain bacterium Dietzia natronolimnaea has propounded as a source for biological production of canthaxanthin. Because of sensitivity of this pigment, examine on its stability is important. In this study, stability of encapsulated canthaxanthin from D. natronolimnaea HS-1 using soluble soybean polysaccharide (SSPS), gum acacia (GA), and maltodextrin (MD) as wall materials was investigated at 4, 25, and 45°C in light and dark conditions during 4 months of storage. It was shown that the type of walls influenced the size of emulsion droplets; spray dried particles, microencapsulation efficiency (ME), and retention of canthaxanthin in microcapsules. SSPS and MD produced the smallest and the biggest emulsion droplets and spray dried particles, respectively. Microcapsules made with SSPS resulted in better ME and higher stability for canthaxanthin. Samples were degraded in all conditions, especially in light and 45°C. Degradation of microencapsulated canthaxanthin with SSPS and GA proceeded more slowly than did with MD. Regardless of the type of wall materials, total canthaxanthin contents of the microencapsulated products decreased by an increase in time or temperature. Also, samples exposed to light indicated less stability at 4 and 25°C when compared to the storage at dark conditions. According to the results of this study, SSPS can be considered as potential wall material for the encapsulation of carotenoids.

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“…Encapsulation of β-carotene with maltodextrin is another means to protect carotenoids from oxidation (Wagner and Warthesen, 1995;Desobry et al, 1997). Studies indicated that the higher dextrose equivalent (DE) starch forms a tighter and more gas impermeable matrix and provides a greater carotenoid stability.…”

Section: Blanching Effect On Carotenoid Contentmentioning

confidence: 99%

Rate of Carotenoid Degradation in Dehydrated Carrots

Lavelli

Zanoni

Zaniboni

2006

13th World Congress of Food Science &Amp; Technology

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This work was focused on dehydrated carrots with the aim to study: a) the water sorption properties, and b) the rate of carotenoid degradation as a function of water activity.Freeze-dried carrots from blanched and not blanched batches were placed in air-tight glass jars containing saturated salt solutions with water activity ranging from 0.052 to 0.75, at 40°C. The equilibrium moisture, water activity, and carotenoid content were analysed at different storage times.Results showed that the adsorption isotherm fitted the Guggenheim-Andersonde-Boer (GAB) equation (R 2 = 99.65%). Estimated monolayer water activity was 0.33 (confidential limits at 95%: 0.26 and 0.38).α-and β-Carotene contents decreased in all dehydrated carrots following pseudo-first-order kinetics, with rate constants ranging from 0.031 to 0.374 days -1 . Similar rate constants were found between α-and β-carotene.In all carrot batches the rate of carotenoid degradation was at a minimum within the water activity range 0.31 -0.54. Below and above this range the rate of carotenoid degradation increased significantly.Blanching resulted in a higher initial carotenoid content, but it accelerated carotenoid decrease during storage of dehydrated carrots.Based on these results we concluded that two strategies could be useful to increase carotenoid stability during storage: a) the development of intermediate moisture carrots (water activity in the range 0.31 -0.54); b) the identification of protective factors that can increase carotenoid stability at water activity above 0.54. Both criteria should be combined with optimised packaging conditions, which reduce exposure of product to air and light during storage.

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Comparison of Spray‐drying, Drum‐drying and Freeze‐drying for β‐Carotene Encapsulation and Preservation

Cited by 396 publications

References 13 publications

Avaliação da vida de prateleira do suco de maracujá (Passiflora edullis f. flavicarpa) desidratado

Avaliação da vida de prateleira do suco de maracujá (Passiflora edullis f. flavicarpa) desidratado

Stabilization of canthaxanthin produced by Dietzia natronolimnaea HS-1 with spray drying microencapsulation

Rate of Carotenoid Degradation in Dehydrated Carrots

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