Microencapsulation of fermented noni juice via micro-fluidic-jet spray drying: Evaluation of powder properties and functionalities

Zhang, Chuang; Khoo, Siew Lin Ada; Chen, Xiao; Quek, Siew Young

doi:10.1016/j.powtec.2019.10.098

Cited by 33 publications

(32 citation statements)

References 52 publications

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“…On the other hand, the smaller particle size of FNJ microcapsules produced with more MD may lead to a larger surface area to volume ratio exposed to the water, which would contribute to the faster dissolution rate and affect the reconstitution properties of powder. In addition, comparing the dissolution time (257 s) of spray-dried FNJ powder produced with GA only [ 5 ], the FNJ powder with MD to GA ratio of 5:5 obviously had a reduced dissolution time. This means the presence of MD as a carrier used in spray-drying microencapsulation of FNJ could effectively enhance the sensory evaluation of reconstituted powders.…”

Section: Resultsmentioning

confidence: 99%

“…Dehydration would enhance the use of noni fruit as a functional ingredient in the formulation of a variety of health products and novel nutritional supplements. In addition, spray-drying microencapsulation of fruit juice is an efficient method used in preserving and delivering sensitive materials [ 4 ], and its application on noni juice has been studied [ 5 , 6 ]. These studies have examined the physicochemical properties (moisture content, particle size, tapped bulk density and hygroscopicity, etc.)…”

Section: Introductionmentioning

confidence: 99%

“…Many studies have shown that both MD and GA have their own particular advantages and disadvantages in terms of cost, process efficiency and effect on the properties of spray-dried products [ 7 , 8 ]. For example, MD is a widely used carrier in industry due to its low cost and good solubility [ 5 , 9 ]. GA is considered to be an outstanding carrier for spray-drying microencapsulation, however, the high cost and limited supply are a disadvantage in the food industry [ 5 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

“…For example, MD is a widely used carrier in industry due to its low cost and good solubility [ 5 , 9 ]. GA is considered to be an outstanding carrier for spray-drying microencapsulation, however, the high cost and limited supply are a disadvantage in the food industry [ 5 , 10 ]. Therefore, partial substitution of GA has been encouraged.…”

Section: Introductionmentioning

confidence: 99%

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Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion

Zhang

Khoo

Swedlund

et al. 2020

Foods

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Microencapsulation of fermented noni juice (FNJ) into powder format could protect bioactive compounds, reduce the unpleasant odour and improve the acceptability for consumers. Blends of maltodextrin (MD) and gum acacia (GA) were used to achieve spray-drying microencapsulation of noni juice at different blending ratios. The physicochemical properties including microstructure, moisture content, water activity, particle size, bulk/tapped density, dissolution rate, ATR-FTIR and the bioaccessibility of bioactive compounds in powders during in vitro digestion were examined. Results showed that blends produced with more GA produced microcapsules with lower moisture content, water activity and bulk/tapped density, but slower powder dissolution. The ATR-FTIR results suggested that there were no significant chemical interactions between the core material and carrier or between the MD and GA in the blend powders. The spray-dried noni juice powder produced using the blends with higher ratio of GA to MD showed a better protection on the bioactive compounds, resulting in a higher bioaccessibility of powders during in vitro digestion. This study provides insights into microencapsulation of noni juice using blends of MD and GA and examines the physicochemical properties and bioaccessibilities of spray-dried powders as affected by the selected carriers.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion

Zhang

Khoo

Swedlund

et al. 2020

Foods

Self Cite

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“…Spray drying was performed using a MFJ spray dryer (Dong-Concept New Material Technology Co., Ltd., Nantong, China), as presented in Figure 1 . The feed solution was placed into a stainless steel reservoir and then atomized into the spray dryer by a microfluidic nozzle (Φ 75 µm), as described in our previous studies [ 15 , 21 ]. The drying conditions were optimized, as follows: cooling air flow rate at 250 L/min., inlet air temperature of 200 °C, outlet air temperature of 88 °C, nozzle driver frequency being 10 kHz, and the compressed air pressure being set as 0.5 kg/cm 2 .…”

Section: Methodsmentioning

confidence: 99%

Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling

Xiao

Ting

Peng

et al. 2021

Foods

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This study aimed to offer an alternative way for delivering the benefits of the mandarin fruit juice to consumers via spray drying microencapsulation. Two mandarin cultivars, Afourer (A) and Richard Special (RS), were studied. Three types of juice sample were prepared, i.e., the whole fruit juice (A3 & RS3), the flavedo-removed fruit juice (A2 & RS2), and the peel-removed fruit juice (A1 & RS1) samples. Gum Acacia and maltodextrin (ratio of 1:1, w/w) were chosen as wall matrices for aiding the drying of the juice samples while using a microfluidic-jet spray dryer. The properties of the fruit powder (colour, water activity, bulk/trapped density, solubility, hygroscopicity, morphology) and the retention of major phytochemicals (i.e., phenolic and volatile compounds) were examined. The results showed that the powders produced from the whole fruit juices (A3 and RS3) gave higher yellow colour with a regular winkled surface than other powders (A1 & RS1, and A2 & RS2). The water activity of mandarin powders was in a range of 0.14 to 0.25, and the solubility was around 74% with no significant difference among all of the powders. The whole fruit powders had a significantly higher concentration of phenolic compounds (A3, 1023 µg/100 mg vs. A2, 809 µg/100 mg vs. A1, 653 µg/100 mg) and aroma compounds (A3, 775,558 µg/L vs. A2, 125,617 µg/L vs. A1, 12,590 µg/L). This study contributed to the delivery of phenolic and flavour compounds of the mandarin fruits, at the same time minimising waste generation during processing. It also gave insight into the production of spray-dried powders from the whole mandarin fruits.

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Fabrication and characterization of gum arabic‐ and maltodextrin‐based microcapsules containing polyunsaturated oils

et al. 2021

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BACKGROUND: Polyunsaturated oils have various health-promoting effects, however, they are highly prone to oxidation. Encapsulation using biopolymers is one of the most effective strategies to enhance oil stability. This research examined the potential of gum arabic and maltodextrin for microencapsulation of omega-3 rich oils, aiming to enhance encapsulation efficiency and stability of encapsulated oil. RESULTS:We encapsulated fish and flaxseed oils by emulsification-spray drying. Spray-dried microcapsules were prepared by oil-in-water emulsions consisting of 10 wt% oil and 30 wt% biopolymer (gum arabic, maltodextrin, or their mixture). Results showed that both microcapsules were spherical in shape with surface shrinkage, and exhibited amorphous structures. Gum arabic-based microcapsules had higher encapsulation efficiency as well as better storage stability for both types of oil. Flaxseed oil microcapsules generally had higher oxidative stability regardless of the type of wall material.CONCLUSIONS: Through a comprehensive characterization of the physical and chemical properties of the emulsions and resulting microcapsules, we proved gum arabic to be a more effective wall material for polyunsaturated oil microencapsulation, especially flaxseed oil. This study provides a promising approach to stabilize oils which are susceptible to deterioration, and facilitates their wider uses as food and nutraceutical products.

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Microencapsulation of fermented noni juice via micro-fluidic-jet spray drying: Evaluation of powder properties and functionalities

Cited by 33 publications

References 52 publications

Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion

Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion

Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling

Fabrication and characterization of gum arabic‐ and maltodextrin‐based microcapsules containing polyunsaturated oils

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