Evaluation of ultrasonic nozzle with spray-drying as a novel method for the microencapsulation of blueberry's bioactive compounds

Turan, Feyza Tatar; Cengiz, Alime; Kahyaoğlu, Talip

doi:10.1016/j.ifset.2015.09.011

Cited by 67 publications

(17 citation statements)

References 35 publications

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“…As understood by these results, the ultrasonic nozzle samples had higher anthocyanin content than conventional samples, namely, the ultrasonic nozzle provides more sensitive drying . We previously reported that the ultrasonic nozzle showed better anthocyanin content than conventional nozzle as well as antioxidant power and total phenolic content …”

Section: Resultsmentioning

confidence: 55%

“…38 We previously reported that the ultrasonic nozzle showed better anthocyanin content than conventional nozzle as well as antioxidant power and total phenolic content. 27 Table 4 shows that the inlet air temperature and the ultrasonic power significantly influenced the anthocyanin content of powders. Otherwise, all the independent variables were significant (P < 0.05) for blueberry microcapsules ( Table 5).…”

Section: Anthocyanin Contentmentioning

confidence: 99%

“…These studies showed some advantages of using an ultrasonic nozzle. Previously, we investigated the ultrasonic nozzle in the production of blueberry microspheres by comparing it with a conventional nozzle and the freeze‐drying method . On the other hand, there is no study regarding the optimisation of ultrasonic nozzle parameters for spray‐drying of bioactive compounds.…”

Section: Introductionmentioning

confidence: 99%

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Influence of an ultrasonic nozzle in spray-drying and storage on the properties of blueberry powder and microcapsules

Turan

Cengiz

Sandıkçı

et al. 2016

J. Sci. Food Agric.

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Section: Resultsmentioning

confidence: 55%

Section: Anthocyanin Contentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Influence of an ultrasonic nozzle in spray-drying and storage on the properties of blueberry powder and microcapsules

Turan

Cengiz

Sandıkçı

et al. 2016

J. Sci. Food Agric.

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“…We previously evaluated the optimum ultrasonic nozzle parameters 26 and compared the physicochemical properties of microspheres produced by different methods (conventional nozzle, ultrasonic nozzle and freeze‐drying method) 27 . The results showed that blueberry powders and microcapsules were successfully prepared with maltodextrin (10 dextrose equivalent (DE)) and maltodextrin / gum arabic blend by using an ultrasonic spray nozzle drying technology.…”

Section: Introductionmentioning

confidence: 99%

The effect of an ultrasonic spray nozzle on carbohydrate and protein‐based coating materials for blueberry extract microencapsulation

Turan

Kahyaoğlu²

2020

J Sci Food Agric

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BACKGROUND An ultrasonic spray nozzle was evaluated for the production of powders and microcapsules, using blueberry extract, modified starch (HI‐CAP 100), and whey protein isolate (WPI). The effects of ultrasonic power and the concentration of coating materials on the characteristics of the resulting samples – such as viscosity, particle size, microencapsulation efficiency, color, glass transition temperature, Fourier‐transform infrared spectroscopy (FTIR), X‐ray powder diffraction (XRD), and morphology – were also studied. RESULTS The apparent viscosity was primarily affected by the self‐heating of the ultrasonic nozzle as the power increased. The largest mean particle size of samples was observed under conditions of 30% coating concentration at 10 W. Glass transition temperatures (Tg) of the samples were affected by all atomization parameters significantly (P < 0.05) and the highest Tg values of all samples were determined when the coating concentration was maximum (30%) and power level was minimum (5 W). The FTIR and XRD results indicate that the power of the ultrasonic nozzle did not cause any change in WPI structure and led to only a small change in the structure of HI‐CAP 100 at 10 W. The short atomization time preserved, to some extent, the properties of the coating materials and the blueberry extract. With regard to the morphological properties, it was observed that the samples obtained with WPI showed less shrinkage than HI‐CAP 100. CONCLUSION The results indicated that an ultrasonic nozzle could be used successfully to prepare the blueberry microcapsule with HI‐CAP 100 and WPI as coating materials. This study may contribute to the development of ultrasonic nozzle applications using different coatings for the microencapsulation of high‐quality functional materials. © 2020 Society of Chemical Industry

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“…Shimojo et al employed a 2 2 full factorial experimental design for evaluating the process parameters on the properties of resveratrol loaded in nanostructured lipid carriers [27]. Additionally, other works have also studied the drying processing conditions of alternative drying methodologies [28,29,30].…”

Section: Introductionmentioning

confidence: 99%

Spray Drying of Blueberry Juice-Maltodextrin Mixtures: Evaluation of Processing Conditions on Content of Resveratrol

et al. 2019

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Resveratrol is an antioxidant abundant in red fruits, and one of the most powerful inhibiting reactive oxygen species (ROS) and oxidative stress (OS) produced by human metabolism. The effect of the spray drying processing conditions of blueberry juice (BJ) and maltodextrin (MX) mixtures was studied on content and retention of resveratrol. Quantitatively, analysis of variance (ANOVA) showed that concentration of MX was the main variable influencing content of resveratrol. Response surface plots (RSP) confirmed the application limits of maltodextrins based on their molecular weight, where low molecular weight MXs showed a better performance as carrying agents. After qualitatively comparing results for resveratrol against those reported for a larger antioxidant molecule (quercetin 3-D-galactoside), it was observed a higher influence of the number of active sites available for the chemical interactions, instead of stearic hindrance effects.

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Evaluation of ultrasonic nozzle with spray-drying as a novel method for the microencapsulation of blueberry's bioactive compounds

Cited by 67 publications

References 35 publications

Influence of an ultrasonic nozzle in spray-drying and storage on the properties of blueberry powder and microcapsules

Influence of an ultrasonic nozzle in spray-drying and storage on the properties of blueberry powder and microcapsules

The effect of an ultrasonic spray nozzle on carbohydrate and protein‐based coating materials for blueberry extract microencapsulation

Spray Drying of Blueberry Juice-Maltodextrin Mixtures: Evaluation of Processing Conditions on Content of Resveratrol

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