Microencapsulation of okara protein hydrolysate by spray drying: physicochemical and nutritive properties, sorption isotherm, and glass transition temperature

Justus, Ariana; Ida, Elza Iouko; Kurozawa, Louise Emy

doi:10.1080/07373937.2021.1920031

Cited by 5 publications

(4 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Our findings were similar to those found in previous work for tilapia viscera (Camaño Echavarria et al, 2021) and other protein hydrolysates, for instance from okara (Justus et al, 2021), mussel meat (Silva et al, 2012), and chicken meat (Kurozawa et al, 2009). Nevertheless, different results were reported when testing hen egg white powder (Rao & Labuza, 2012), whey powder (Zhou et al, 2014), and rice (Gomes & Kurozawa, 2021) protein hydrolysates.…”

Section: Resultssupporting

confidence: 90%

Desorption isotherms and isosteric heat of protein hydrolysate from tilapia slaughtering by-product

Haab

Johann

Silva

et al. 2022

Braz. J. Food Technol.

View full text Add to dashboard Cite

Due to the by-products generated during the processing of meat, biomolecules derived from these by-products, in the form of protein hydrolysates, have been studied for being used as raw materials to produce food. In the present study, the tilapia slaughtering by-products were hydrolyzed, under 60 oC for 2 hours, and spray-dried under 130 oC. After the drying process, equilibrium isotherms of the by-products were obtained through the dynamic method, under temperatures of 20 oC, 35 oC, and 50 oC. All the equilibrium curves presented type III behavior and in the adjustment of the empirical models, the White and Eyring model represented more properly the experimental data of equilibrium. This model presented the highest value of the determination coefficient and lower values of the Sum of the Squares of Residuals (SSR), Relative Mean Error (RME), and Akaike Information Criteria (AIC). The isosteric desorption heat, calculated by the Othmer method, varied from 2395 to 5682 kJ/kg, for equilibrium moisture contents between 0.09 and 0.30 kg/kg. The equation obtained for the calculation of the isosteric desorption heat of the tilapia by-product hydrolysate can be employed in calculations related to the modeling, simulation, optimization, and control of industrial-scale drying processes.

show abstract

Section: Resultssupporting

confidence: 90%

Desorption isotherms and isosteric heat of protein hydrolysate from tilapia slaughtering by-product

Haab

Johann

Silva

et al. 2022

Braz. J. Food Technol.

View full text Add to dashboard Cite

show abstract

“…In addition, water activity (aw) and pH values were determined according to AOAC (2012) (n = 9). Sugars of honey samples determined according to Justus, Ida and Kurozawa (2021) with modifications. The sugars were quantified in an HPAEC-PAD chromatography (ICS 5000, Dionex Canada Ltd., Oakville, Canada), equipped with a CarboPac PA-10 analytical column (250 mm × 4 mm, id, Dionex, Oakville, Canada).…”

Section: Methodsmentioning

confidence: 99%

Maturation of honey from Uruçú-Amarela (Melipona mondury): Metagenomics, metabolomics by NMR 1H, physicochemical and antioxidant properties

Silva

Henrique-Bana

Villas-Bôas³

et al. 2023

Food Chemistry: Molecular Sciences

View full text Add to dashboard Cite

“…They increased the antioxidant capacity of the hydrolysates (Justus et al, 2022). Additionally, spray-dried casein hydrolysate with maltodextrin and gum arabic combination carrier preserved the antioxidant activity and masked the bitter taste of bioactive peptides (Rao et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…In another study, spray‐dried Okara protein hydrolysate powder with maltodextrin carrier and modified starch improved the stability of the powders (at high critical RH). They increased the antioxidant capacity of the hydrolysates (Justus et al., 2022 ). Additionally, spray‐dried casein hydrolysate with maltodextrin and gum arabic combination carrier preserved the antioxidant activity and masked the bitter taste of bioactive peptides (Rao et al., 2016 ).…”

Section: Introductionmentioning

confidence: 99%

Incorporation of spray‐dried encapsulated bioactive peptides from coconut (Cocos nucifera L.) meal by‐product in bread formulation

Sarabandi,

Dashipour,

Akbarbaglu

et al. 2024

Food Science & Nutrition

View full text Add to dashboard Cite

This study aimed to stabilize and mask the bitterness of peptides obtained from the enzymatic hydrolysis of coconut‐meal protein with maltodextrin (MD) and maltodextrin‐pectin (MD‐P) as carriers via spray‐drying. Essential (~35%), hydrophobic (~32%), antioxidant (~15%), and bitter (~45%) amino acids comprised a significant fraction of the peptide composition (with a degree of hydrolysis of 33%). The results indicated that the peptide's production efficiency, physical and functional properties, and hygroscopicity improved after spray‐drying. Morphological features of free peptides (fragile and porous structures), spray‐dried with MD (wrinkled with indented structures), and MD‐P combination (relatively spherical particles with smooth surfaces) were influenced by the process type and feed composition. Adding free and microencapsulated peptides to the bread formula (2% W/W) caused changes in moisture content (35%–43%), water activity (0.89–0.94), textural properties (1–1.6 N), specific volume (5.5–6 cm3/g), porosity (18%–27%), and color indices of the fortified product. MD‐P encapsulated peptides in bread fortification resulted in thermal stability and increased antioxidant activity (DPPH and ABTS+ radical scavenging: 4.5%–39.4% and 31.6%–46.8%, respectively). MD‐P (as a carrier) could maintain sensory characteristics and mask the bitterness of peptides in the fortified bread. The results of this research can be used to produce functional food and diet formulations.

show abstract

Microencapsulation of okara protein hydrolysate by spray drying: physicochemical and nutritive properties, sorption isotherm, and glass transition temperature

Cited by 5 publications

References 43 publications

Desorption isotherms and isosteric heat of protein hydrolysate from tilapia slaughtering by-product

Desorption isotherms and isosteric heat of protein hydrolysate from tilapia slaughtering by-product

Maturation of honey from Uruçú-Amarela (Melipona mondury): Metagenomics, metabolomics by NMR 1H, physicochemical and antioxidant properties

Incorporation of spray‐dried encapsulated bioactive peptides from coconut (Cocos nucifera L.) meal by‐product in bread formulation

Contact Info

Product

Resources

About