Influence of agglomeration on physical characteristics and oxidative stability of spray-dried oil powder with milk protein and trehalose wall material

Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose

“…The powders with silica were characterized by very good or good flowability, because HR100, HR500, and HR1250 values ranged from 1.08 to 1.30. The effect of reducing flowability of material along with an increasing degree of bed packing in fine powders obtained in this study was consistent with findings of other authors (Domian and Cenkier 2013, Domian et al 2014, Samborska et al 2015, Szulc and Lenart 2016. Drusch et al (2006) applied various flowability-improving preparations in powders of fish oil and determined their optimal addition at the level of 1%.…”

“…Crystallization of amorphous trehalose in PT and ST powders containing this saccharide, clearly indicated by a significant decrease in water content, occurred at relative humidity (RH) of 65% after 7-11 h and at RH of 75% after 5-6 h of storage, depending on the sample type. The sufficient level of adsorbed water that determined the phase transition of trehalose and release of The effect of crystallization of amorphous trehalose at RH higher than 40% obtained in this study was consistent with the findings of other authors (Drusch et al 2006, Schebor et al 2010, and Domian et al 2014, 2015b. For instance, Cerdeira et al (2005) and Vega et al (2007) observed trehalose crystallization in oil microcapsules at RH >50%.…”

“…They are able to inflate or expand and solidify with fewer indents on the surface. Similar spherical microcapsules of oil were produced in the following systems: OSA starch and trehalose or glucose syrup (Drusch et al 2006;Serfert et al 2009, Domian et al, 2015a, sodium caseinate or whey protein isolate with trehalose (Domian et al 2014), combinations of gelatin, xanthan, sucrose and trehalose (Huang et al 2014), and combinations of gum Arabic, maltodextrin DE 10, and whey protein isolate (Gallardo et al 2013). The structure of microcapsules presenting a rounded external surface with characteristic concavities may point to high viscoelasticity of the matrix, which was collapsing during drying.…”

“…Flowability of powders was evaluated based on the Hausner ratio HR, which was calculated from the loose and tapped bulk densities, as follows: HR100 = ρ t100 /ρ L , HR500 = ρ t500 /ρ L and HR1250 = ρ t1250 /ρ L (Domian et al 2014(Domian et al , 2015b.…”

“…The sorption capacity and the level of powder caking were determined based on the kinetics of water vapor adsorption at a temperature of 25°C (Domian et al 2014). Samples of powders with various initial water contents (1.5-2.3%) were re-dried and exposed to the effect of relative air humidity, i.e., RH 44, 65, and 75%, keeping them above saturated salt solutions for up to 48 h.…”