Effects of processing conditions on powder properties of black glutinous rice (Oryza sativa L.) bran anthocyanins produced by spray drying and freeze drying

Laokuldilok, Thunnop; Kanha, Nattapong

doi:10.1016/j.lwt.2015.05.015

Cited by 117 publications

(63 citation statements)

References 20 publications

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“…The addition of carrier agents seemed to improve the solubility of the powder which might be attributed to the fact that carrier agent had superior water solubility (Goula and Adampoulos, 2008). Similar results were observed in freeze dried anthocyanin powder (laokuldilok and Kanha, 2015).…”

Section: Water Solubility Index / Solubility Indexsupporting

confidence: 86%

Effect of Whey Protein Isolate on the Properties of Freeze Dried aloe vera (Aloe barbadensis Mill) Powder

Dayal¹,

Bhat²,

Rashid³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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Section: Water Solubility Index / Solubility Indexsupporting

confidence: 86%

Effect of Whey Protein Isolate on the Properties of Freeze Dried aloe vera (Aloe barbadensis Mill) Powder

Dayal¹,

Bhat²,

Rashid³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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“…Moreover, the higher concentration of maltodextrin, that is, above 15%, the stronger the influence of the drying processes and parameters applied on the bulk density of apple powders. A similar observation was made during freeze-and spray drying of black glutinous rice bran and maltodextrin composition [33]. In the following study, the spray drying process performed at 180 °C resulted in a decrease in bulk density, whereas the application of the freeze-drying process caused an increase in bulk density values.…”

Section: Funtional Relationshipssupporting

confidence: 74%

The Effect of Carrier Quantity and Drying Method on the Physical Properties of Apple Juice Powders

Michalska

Lech

2018

Beverages

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Abstract:The study aimed at the evaluation of the physical properties of apple juice powders mixed with different concentration of maltodextrin obtained by freeze-, vacuum and spray drying methods. Due to the chemical composition of apple juice there was a possibility to obtain apple juice powders by freeze-, spray and vacuum drying, excluding vacuum drying at 40 • C when 15% and 20% of maltodextrin were added. The moisture content of powders was more dependent on the drying method than on the quantity of maltodextrin added. The spray drying process in the context of an increase in maltodextrin quantity resulted in a decrease in the water activity of apple powders, whereas low temperature processes increased its values. Lower values of true density were observed after spray drying in comparison to freeze-and vacuum drying processes. The application of selected drying methods resulted in the formation of different particles' size of apple powders influencing the bulk density of the products. The highest values of bulk density were indicated for powders obtained by vacuum drying due to the bigger size of the particles (crystalized structure). The porosity of apple juice powders was strictly related to the bulk density. Colour parameters of powders were more influenced by drying techniques than the quantity of maltodextrin (15% up to 35%) added.

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“…However, a w is a useful indicator to determine the shelf life of food products. In this study, the a w of NPPP and MPPP microcapsules with W:C ratios of 4:1 and 3:1 were in the range 0.38–0.43, which was <0.6 which would prevent the growth of most microorganisms (Laokuldilok & Kanha, ). Therefore, the low a w values delay the deterioration of microcapsules and finally provide a good quality to use as food additives.…”

Section: Resultsmentioning

confidence: 80%

Native and modified porcine plasma protein as wall materials for microencapsulation of natural essential oils

Samsalee

Sothornvit

2019

Int J of Food Sci Tech

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Porcine plasma protein (PPP) is of interest as a wall material to encapsulate lemongrass oil, turmeric oil and eucalyptus oil using emulsion technique and freeze drying. The properties of microcapsules were used to evaluate two types of wall material (native porcine plasma protein; NPPP and modified porcine plasma protein; MPPP) at two different ratios of wall material (W) and core material (C) (W:C; 4:1 and 3:1). All NPPP and MPPP emulsions showed Bingham plastic fluid flow behaviours. Moreover, MPPP microcapsules showed lower free oil content on their surface (0.10-0.50%) with higher encapsulation efficiency (91-98%). Fourier-transform infrared spectroscopy showed the outstanding chemical structure of microcapsules. Furthermore, scanning electron microscopy indicated holes on the surface of microcapsules encapsulated with essential oils. Both PPPs can be used as encapsulation material for natural extract and food additives to improve the food texture and as a biopolymer film to maintain the quality of food products.

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Effects of processing conditions on powder properties of black glutinous rice (Oryza sativa L.) bran anthocyanins produced by spray drying and freeze drying

Cited by 117 publications

References 20 publications

Effect of Whey Protein Isolate on the Properties of Freeze Dried aloe vera (Aloe barbadensis Mill) Powder

Effect of Whey Protein Isolate on the Properties of Freeze Dried aloe vera (Aloe barbadensis Mill) Powder

The Effect of Carrier Quantity and Drying Method on the Physical Properties of Apple Juice Powders

Native and modified porcine plasma protein as wall materials for microencapsulation of natural essential oils

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