Determination of the structural stability of a premix powder through the critical water activity

García-Tejeda, Yunia Verónica; García‐Armenta, Evangelina; Martínez-Audelo, Juan Martín; Barrera-Figueroa, V.

doi:10.1007/s11694-019-00047-1

Cited by 4 publications

(10 citation statements)

References 31 publications

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“…Those molecules contain carboxylate anion groups and confer a negative

-potential value of −28.97 mV, thus chemical structure could contribute to the electrostatic interaction between the microparticles and adhesiveness between them. Fusion of microparticles have been reported by [ 39 , 45 ] to be related to glass transition and crystallization of amorphous polymer matrix of wall materials during spray drying, however in the present study this phenomenon is not observed. Then, the agglomeration of the microparticles can be due to electrostatic interactions.…”

Section: Resultscontrasting

confidence: 68%

“…The

is an important parameter to predict powder stability against caking, which is a phenomenon caused by the adsorption of water from powders, and often causes loss of fluidity of the powder due to agglomeration of particles [ 45 ]. As

value indicates the transition from the vitreous state into the rubber state, thus the

of the mixed particulate emulsifiers should be above room temperature to promote greater stability during storage.…”

Section: Resultsmentioning

confidence: 99%

“…In LSF-polynomials (Least squares fitting-polynomials), the sum of the squares of the vertical offsets between the data points and the polynomial is minimized [ 45 ]. The coefficients of an LSF-polynomial were determined by the instruction of Wolfram Mathematica ® (Champaign, IL, USA).…”

Section: Methodsmentioning

confidence: 99%

“…In contrast to the use of polynomials as interpolating functions, where the degree of the interpolating polynomial depends on the number of data points, LSF-polynomials do not necessarily pass through the data points as interpolating polynomials do. As a result, the degree of a LSF-polynomial can be much lower than the number of data points [ 45 ].…”

Section: Methodsmentioning

confidence: 99%

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Effect of Mixed Particulate Emulsifiers on Spray-Dried Avocado Oil-in-Water Pickering Emulsions

et al. 2022

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Avocado oil is a very valuable agro-industrial product which can be perishable in a short time if it is not stored in the right conditions. The encapsulation of the oils through the spray drying technique protects them from oxidation and facilitates their incorporation into different pharmaceutical products and food matrices; however, the selection of environmentally friendly emulsifiers is a great challenge. Four formulations of the following solid particles: Gum Arabic, HI-CAP®100 starch, and phosphorylated waxy maize starch, were selected to prepare avocado oil Pickering emulsions. Two of the formulations have the same composition, but one of them was emulsified by rotor-stator homogenization. The rest of the emulsions were emulsified by combining rotor-stator plus ultrasound methods. The protective effect of mixed particle emulsifiers in avocado oil encapsulated by spray drying was based on the efficiency of encapsulation. The best results were achieved when avocado oil was emulsified with a mixture of phosphorylated starch/HI-CAP®100, where it presented the highest encapsulation efficiency.

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“…Those molecules contain carboxylate anion groups and confer a negative

Section: Resultscontrasting

confidence: 68%

“…The

value indicates the transition from the vitreous state into the rubber state, thus the

of the mixed particulate emulsifiers should be above room temperature to promote greater stability during storage.…”

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Mixed Particulate Emulsifiers on Spray-Dried Avocado Oil-in-Water Pickering Emulsions

et al. 2022

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“…It is important parameter that affects various food properties such as texture, color, and microbial growth. Generally, powders stored at low aw values and low temperatures retain their free-flowing properties, while stickiness and caking may occur at high aw and temperature values (García-Tejeda et al 2019).…”

Section: Powder Propertiesmentioning

confidence: 99%

Physical Properties of Protein Extract Powder From Stale Bread and Evaluation of Its Use in Wheat Bread Containing Chickpea Flour

ŞİŞMAN

YAĞCI

Ermiş

2021

Gıda

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In this study, it was aimed to investigate the physical properties of protein extract powder from stale bread and its potential use in chickpea flour added wheat bread formulations. Chickpea flour was added into wheat flour at a 2:3 ratio, and the protein extract at 6.5 % and 13 % of total flour mix (w/w). The moisture content and water activity of the powdered protein extract were 5.55% and 0.58, respectively. The bulk density and tapped density were 830 kg.m -3 and 910 kg.m -3 , respectively. Hausner ratio was measured as 1.10, which indicates free-flowing property. Increasing the addition of protein extract from 6.5% to 13% resulted in increased loaf volume from around 283 mL to 307 mL per loaf.

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Development and characterization of cracker fillings with natural antioxidants

2019

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The addition of herbs to cracker fillings was evaluated. Oregano and basil showed a high content of phenolic compounds and a high antioxidant capacity, so these herbs were used in the fillings. All the products developed presented a desirable low water activity (< 0.75), but the addition of oregano or basil significantly decreased the luminosity of the products and increased their adhesiveness. Nevertheless, the addition of herbs positively increased the proportion of bioaccessible antioxidant compounds in the filling matrix. The highest bioaccessible antioxidant content was found in oregano fillings (10.80 ± 0.2; 15.80 ± 0.5 and 14.00 ± 0.10 µmol Trolox/g by DPPH, ABTS and FRAP assays respectively). Besides, sensory analysis showed that the oregano fillings developed in the present work presented excellent sensory characteristics and a high purchase intention. The results revealed that a well-accepted healthy filling with a high antioxidant capacity can be developed by the addition of herbs.

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Determination of the structural stability of a premix powder through the critical water activity

Cited by 4 publications

References 31 publications

Effect of Mixed Particulate Emulsifiers on Spray-Dried Avocado Oil-in-Water Pickering Emulsions

Effect of Mixed Particulate Emulsifiers on Spray-Dried Avocado Oil-in-Water Pickering Emulsions

Physical Properties of Protein Extract Powder From Stale Bread and Evaluation of Its Use in Wheat Bread Containing Chickpea Flour

Development and characterization of cracker fillings with natural antioxidants

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