Development of carrier material for food applications in spray drying technology: An overview

Azhar, Mohammad Danial; Hashib, Syafiza Abd; Ibrahim, Ummi Kalthum; Rahman, Norazah Abd

doi:10.1016/j.matpr.2021.04.140

Cited by 15 publications

(10 citation statements)

References 43 publications

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“…In the present study, the hygroscopic rates were significantly reduced along with the addition of crystalline carbohydrates. MCC was reported as a good carrier material to reduce the hygroscopicity of maltodextrin, which would overcome the stickiness and stability problem to a certain degree during storage [39]. In this study, the combination of the carrier materials resulted in a partial crystalline structure remaining in the spray-dried chitosan/NaCl/maltodextrin powder, therefore resulting in a less sticky product.…”

Section: Discussionmentioning

confidence: 92%

Formulation and Evaluation of Chitosan/NaCl/Maltodextrin Microparticles as a Saltiness Enhancer: Study on the Optimization of Excipients for the Spray-Drying Process

Wang

Tsai

2021

Polymers

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Spray-dried chitosan/NaCl/maltodextrin microparticles have the potential to be used to enhance saltiness; however, its notable hygroscopicity results in handling and storage problems, thus limiting its application. In the present study, we attempted to introduce maltodextrin, microcrystalline cellulose (MCC), and waxy starch (WS) as excipients into the spray drying formulation of microparticles to reduce the cohesiveness and caking behavior and improve the yield simultaneously by ameliorating the moisture absorption tendency. The prepared microparticles showed a spherical appearance and had particle sizes ranging from 6.29 to 7.64 μm, while the sizes of the NaCl crystals embedded in the microparticles were 0.36 to 1.24 μm. The crystalline reflections of WS and MCC were retained in the microparticles after the spray-drying process. The handling properties were assessed to be acceptable. The formulation with only maltodextrin as the excipient showed a high moisture absorption rate of 2.83 g/100 g·h and a caking strength of 3.27 kg. The addition of MCC and WS significantly reduced the hygroscopic rate and caking strength. The spray-dried products provided better saltiness perception than native NaCl; as such, they may be promising for seasoning dry food products to achieve sodium intake reduction in the food industry.

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Section: Discussionmentioning

confidence: 92%

Formulation and Evaluation of Chitosan/NaCl/Maltodextrin Microparticles as a Saltiness Enhancer: Study on the Optimization of Excipients for the Spray-Drying Process

Wang

Tsai

2021

Polymers

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“…Spray drying typically requires protective carrier materials to improve the process efficiency, deliver final products with preserved or enhanced properties, and prevent the deterioration of valuable compounds. Carriers, or wall materials, create protective structures that preserve core phytochemicals from surrounding media by forming thin outer wall layers that modulate physicochemical attributes and phytochemical release (Azhar et al., 2021). Plant proteins have proven to be efficient encapsulation agents to produce a wide array of food ingredients.…”

Section: Introductionmentioning

confidence: 99%

Spray‐drying microencapsulation of blackcurrant and cocoa polyphenols using underexplored plant‐based protein sources

Hoskin

Grace

Xiong

et al. 2023

Journal of Food Science

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The performance of buckwheat protein (BK) and chia seed protein (CP) as drying carriers for the microencapsulation of polyphenols extracted from blackcurrant pomace and cocoa powder was investigated. Four experimental groups were evaluated (BK–BC: blackcurrant pomace extract with buckwheat protein; CP–BC: blackcurrant pomace extract with chia:pea protein blend; BK–CC: cocoa extract with buckwheat protein; and CP–CC: cocoa extract with chia:pea protein blend) to determine physicochemical attributes, phytochemical content, antioxidant activity, and polyphenol in vitro bioaccessibility. Nonconventional, underexploited protein sources such as chia/pea protein blend and buckwheat protein efficiently produced functional microparticles with attractive color and texture, low hygroscopicity (<20% increase in moisture content when exposed to 86% relative humidity for 1 week), solubility above 50% at pH 7 and 10, and uniform particle size (29 < D4,3 < 56 µm). Besides this, the protein–polyphenol microparticles concentrated and protected health‐relevant polyphenol content. Anthocyanins were detected in blackcurrant treatments (around 20 mg cyanidin‐3‐O‐glucoside equivalents/g), while proanthocyanidins (PAC) were the most prevalent polyphenols in cocoa treatments (>100 mg PAC B2/g). Monomers were the main class of PAC in both BK–CC and CP–CC treatments. All protein–polyphenol treatments reduced both reactive oxygen species and nitric oxide production in lipopolysaccharide‐activated cells (p < 0.05). The polyphenol recovery index was high (>70%) for both oral and gastric phases, and BK‐derived groups had better bioaccessibility index compared to BC or CC alone (noncomplexed). This research provided a framework for delivery of high‐value ingredients to attend to an emerging market centered on protein‐rich, clean label plant‐based food products. Practical Application Practical Application: The protein–polyphenol complexation is a robust method to produce phytochemical‐rich food ingredients for the food industry with enhanced physicochemical, sensory, and bioaccessibility performance. In this study, we investigated practical aspects regarding the production and quality of protein–polyphenol particles, such as the spray‐drying efficiency, phytochemical content, physicochemical attributes, antioxidant activity, and polyphenol bioaccessibility. This study unveils the potential of underexplored buckwheat and chia seeds (alone or combined with pea protein) as encapsulation carriers for fruit polyphenols to diversify the protein options available for products directed to the wellness market.

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“…Polysaccharides and proteins are widely used to prepare carriers/delivery systems, playing a pivotal role in their structure and stability [16][17][18]. Many natural-based wall/carrier materials have been proposed for improving LAB (including probiotic strains) survivability during spray drying and passage through the GIT [18][19][20]. Various carriers such as skim milk and calcium-fortified skim milk [11,21], whey proteins [22], maltodextrin [1], native rice starch and inulin [23], fructooligosaccharides [14], agava fructans and buttermilk proteins [24], trehalose [25], polysaccharides (alginate, carrageenan, pectin, xantan, gellan) [1], vegetable juices [26] as well as almond milk [10] can be considered a promising strategy to improve stability and viability of probiotics.…”

Section: Introductionmentioning

confidence: 99%

“…Several authors reported the application of flaxseed mucilage as encapsulating material for LAB and their good survivability after spray drying and during incubation in simulated gastrointestinal conditions [42,48,49]. There are some reports indicating that the high efficiency of microencapsulation could be achieved by synergistic effect of the wall polymers (charged polysaccharides and amphiphilic proteins) through electrostatic interactions [15,17,20,21,41]. Therefore, FOCE presumably could act as an effective encapsulating agent and carrier for LAB, due to its biopolymers (proteins and polysaccharides) content.…”

Section: Introductionmentioning

confidence: 99%

The Application of Spray-Dried and Reconstituted Flaxseed Oil Cake Extract as Encapsulating Material and Carrier for Probiotic Lacticaseibacillus rhamnosus GG

et al. 2021

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Agro-industrial by-products are promising source of biopolymers, including proteins and polysaccharides. This study was designed to evaluate the flaxseed oil cake extract (FOCE) as natural encapsulating material and carrier for probiotic Lacticaseibacillus rhamnous GG (LGG). The powders were obtained using three spray drying inlet temperatures (110 °C, 140 °C, 170 °C), and reconstituted. The influence of temperature on water activity, morphology, chemical composition, flowability and cohesiveness of the powders was estimated. For all variants, the survival of bacteria during spray drying, and simulated passage through the gastrointestinal tract was evaluated. The preservation of LGG probiotic features such as cholesterol reduction, hydrophobicity and adhesion to mucin were examined. Results revealed that all physicochemical and functional characteristics of the powders were affected by the inlet temperature. This study demonstrated that FOCE is an appropriate matrix for spray drying (due to flaxseed proteins and polysaccharides) providing high survivability of bacteria (89.41–96.32%), that passed meaningfully through the simulated gastrointestinal tract (4.39–5.97 log reduction), largely maintaining their probiotic properties, being a promising environmentally-friendly carrier for probiotic LGG.

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Development of carrier material for food applications in spray drying technology: An overview

Cited by 15 publications

References 43 publications

Formulation and Evaluation of Chitosan/NaCl/Maltodextrin Microparticles as a Saltiness Enhancer: Study on the Optimization of Excipients for the Spray-Drying Process

Formulation and Evaluation of Chitosan/NaCl/Maltodextrin Microparticles as a Saltiness Enhancer: Study on the Optimization of Excipients for the Spray-Drying Process

Spray‐drying microencapsulation of blackcurrant and cocoa polyphenols using underexplored plant‐based protein sources

The Application of Spray-Dried and Reconstituted Flaxseed Oil Cake Extract as Encapsulating Material and Carrier for Probiotic Lacticaseibacillus rhamnosus GG

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