Effect of spray-drying and storage conditions on the physical and functional properties of standard and n−3 enriched egg yolk powders

To investigate the effect of superfine grinding technology on functionalities of hawthorn products, a study on physicochemical property differentials between superfine hawthorn powder (SFHP) and fine hawthorn powder (FHP) was carried out. Specific surface area of SFHP was 2.5 times greater than that of FHP. Most microstructures of SFHP were broken and bioactive substances were released. The water and oil holding capacities of SFHP decreased, but the water solubility index of SFHP increased. Zeta‐potential results showed that SFHP had higher dispersion stability in aqueous solution than that of FHP. Although total flavonoid content of SFHP was lower, its antioxidant ability was higher. Results of in vitro digestion indicated that antioxidant components contained in flavonoids extract of SFHP had higher antioxidant ability and most of them were utilized better than those of FHP in simulated gastro‐intestinal conditions. This study may help for hawthorn in deep processing. Practical Applications Hawthorn enriched in flavonoids exhibits potent antioxidant activity which makes it a better candidate as a health food or medicine. With the development of food processing technology, foods and herbs can be processed into superfine powders. It can effectively improve surface functionalities of their superfine products and facilitate absorption and bioavailability of their nutritional constituents. The objective of this study on the property differentials (such as surface physicochemical property, water holding capacity, oil holding capacity, water solubility index, dispersion stability and antioxidant ability, etc.) between hawthorn superfine powder and hawthorn fine powder is to obtain enough experiment data and provide theoretical foundations in diet and medical treatments for the deep processing application of hawthorn.

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“…; Rannou et al . ). As shown in Table , the span values of SFHP and FHP were 2.01 and 2.12, respectively.…”

Section: Resultsmentioning

confidence: 97%

“…When span value is greater than 1, it indicates that the bigger particles account for a larger proportion, vice versa. And the span values more than 2 characterize a larger particle size distribution (Adi et al 2007;Rannou et al 2015). As shown in Table 1, the span values of SFHP and FHP were 2.01 and 2.12, respectively.…”

Section: Psd Of Hawthorn Powdersmentioning

confidence: 95%

Comparing Physicochemical Properties of Hawthorn Superfine and Fine Powders

Zhao

Wang

et al. 2016

Journal of Food Processing and Preservation

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“…A densidade aparente das amostras de pó integral e do albúmen diferiram estatisticamente quanto ao processo de desidratação, enquanto na gema em pó as médias são estatisticamente iguais para os dois processos. Rannou et al (2015) relataram em seu trabalho que a densidade da gema de ovo de galinha em pó foi maior para a liofilização do que na atomização, constatando que tal resultado se deve à irregularidade das partículas (tamanho e forma) obtidas da liofilização, um comportamento que também se observa na densidade dos pós de albúmen obtidos neste trabalho. No entanto, o inverso ocorreu nas amostras de pó integral, o que pode evidenciar as diferentes granulometrias dos pós gerados por trituração pós processo de liofilização.…”

Section: Coordenada De Cromaticidadeunclassified

Influência Do Processo De Desidratação Nas Propriedades Físicas De Ovo De Codorna Em Pó

Bertolani¹,

Lima²,

Araujo³

2019

Blucher Chemical Engineering Proceedings

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“…However, a big challenge of spray drying is wall sticking, which greatly reduces productivity and product quality. The major factors influencing stickiness of sugar-rich material are hygroscopicity, solubility, melting point and glass transition temperature [8][9][10][11] .…”

Section: Introductionmentioning

confidence: 99%

Optimization of drying conditions and components to reduce wall sticking during spray drying of infant formula milk

Lin¹,

Liu²,

Wang³

et al. 2018

International Journal of Agricultural and Biological Engineering

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Abstract:Wall sticking, which greatly reduces productivity and product quality, has been a big challenge of spray drying. Structure of drying tower and atomizer, as well as drying conditions are the main influencing factors. This research explored the possibility to reduce wall sticking by optimizing drying conditions and components to obtain higher recovery rate of powdered infant formula milk (PIFM). Response surface experimental results indicated that inlet air temperature (T), feed concentration (C), feeding speed (S), as well as interaction term of TC and quadratic terms of C 2 and S 2 had significant influences on recovery rate for determined milk formula. According to mixture experiments at optimized drying conditions, whey protein (P), fat (F) and lactose (L) contents, as well as interaction term FL had significant effects on recovery rate. Positive effects were observed for F and L contents on recovery rate, while negative effects were observed for P and FL. Under the optimized drying condition of 136°C, 19.80% and 4.07 mL/min, respectively, for T, C and S, the maximum recovery rate of 58.98% was obtained for PIFM with P, F and L content of 18%, 31% and 51%, respectively. Wall sticking phenomena could be reduced by optimizing drying conditions and mildly adjusting components of infant formula milk.

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Effect of spray-drying and storage conditions on the physical and functional properties of standard and n−3 enriched egg yolk powders

Cited by 36 publications

References 25 publications

Comparing Physicochemical Properties of Hawthorn Superfine and Fine Powders

Comparing Physicochemical Properties of Hawthorn Superfine and Fine Powders

Influência Do Processo De Desidratação Nas Propriedades Físicas De Ovo De Codorna Em Pó

Optimization of drying conditions and components to reduce wall sticking during spray drying of infant formula milk

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