Microencapsulation of passion fruit (Passiflora) juice with n-octenylsuccinate-derivatised starch using spray-drying

Borrmann, Daniela; Pierucci, Anna Paola Trindade Rocha; Leite, Selma Gomes Ferreira; Leão, Maria Helena Miguez da Rocha

doi:10.1016/j.fbp.2012.08.001

Cited by 72 publications

(28 citation statements)

References 16 publications

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“…As was described before, the creation of solid amorphous glassy state because of fast water evaporation during spray drying is a necessary condition for successful dehydration and free‐flowing powder production. Similar XRD profiles characteristic for amorphous material were also presented before by Caparino et al () for spray‐dried mango juice, Haque & Roos () for spray‐dried lactose, Ronkart et al () for spray‐dried inulin, Adhikari, Howes, Bhandari, and Langrish () for spray‐dried sucrose, Borrmann, Trindade, Pierucci, Leite, and Miguez da Rocha Leão () for passion fruit juice microencapsulated in n‐OSA starch.…”

Section: Resultssupporting

confidence: 78%

Characterization of membrane processed honey and the effect of ultrafiltration with diafiltration on subsequent spray drying

Samborska

Suszek

Hać‐Szymańczuk

et al. 2018

J Food Process Engineering

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Canola flower honey solution and glucose/fructose solution were subjected to ultrafiltration (UF) coupled with diafiltration (DF) with the use of 15 kDa ceramic membrane in order to partially remove sugars (with the rejection of proteins at the same time), and enhance a subsequent spray drying process. Membrane processing affected honey solution chemical composition, what was confirmed by Fourier transform infrared spectroscopy ‐ATR spectroscopy analysis. 50% of sugars was removed from honey solution, while 74% of nitrogen‐based compounds was rejected by membrane. Honey pretreatment by UF/DF enhanced the yield of subsequent spray drying process with the application of gum arabic as a drying carrier. Obtained powders, containing 60% of honey solids were fully amorphous (verified by morphology observation and X‐ray diffraction), with physical properties typical for sugar‐rich material dehydrated by spray drying. It was possible to reduce carrier content in honey powder to 40% solids, with a maintenance of drying yield above 50% at the same time. However, the flowability was not enhanced because of UF/DF pretreatment (but it was also not deteriorated). Practical applications The article presents the possibility to improve the process of honey spray drying by the application of membrane pretreatment. It was concluded that ultrafiltration with diafiltration, can be used for selective removal of sugars from honey, with simultaneous rejection of proteins important for antimicrobial properties. The obtained results can be used by food manufactures, because the difficult process of honey spray drying can be boosted by the proposed pretreatment method. The yield of membrane‐treated honey increases, and at the same time honey content in the material can be increased above typical value 50%.

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Section: Resultssupporting

confidence: 78%

Characterization of membrane processed honey and the effect of ultrafiltration with diafiltration on subsequent spray drying

Samborska

Suszek

Hać‐Szymańczuk

et al. 2018

J Food Process Engineering

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“…In fact, higher temperatures contribute to the rapid drying of droplets which leads to the formation of smaller droplets, favoring the formation of smoother surfaces. According to Carneiro et al (2013), Borrmann et al (2013), and Tonon et al (2010) the smooth surface of the microparticles are related to the drying temperature; higher temperatures cause water evaporation and quickly lead to the formation of a smoother crust. Additionally, the particle diameter of the spray dryer material employed depends on the atomization method, the properties of the wall material, the concentration and viscosity of the raw material, and the drying conditions (Fernandes et al, 2014).…”

Section: Characterization Of Microparticlesmentioning

confidence: 99%

“…In fact, according to Ballesteros et al (2017), the drying process showed to be important in the efficacy of encapsulation, being freeze-drying an excellent technique for the maintenance of phenolic compounds. The compounds degradation depends on the analyzed matrix and the processing conditions (Borrmann et al, 2013). In addition, the variation of antioxidant activity for encapsulated extracts can be related to different interactions between the sample and the carrier agent, responding in different ways and often increasing or decreasing their activity (Carneiro et al, 2013).…”

Section: Total Phenolic Compounds (Tpc) Total Anthocyanin Content (Tmentioning

confidence: 99%

Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté

Carpes

Pereira

Moura

et al. 2020

Braz. J. Food Technol.

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The aim of this study was to characterize spray-dried and lyophilized powders made from winery by-products and to evaluate their effect on the oxidative stability of chicken pâté. Phenolic profile, antioxidant activity, and microencapsulation efficiency were evaluated in the extracts. Two pâté formulations containing grape pomace lyophilized (GPWL) and grape pomace microencapsulated (GPWM) were produced. In addition, a sodium erythorbate and a control batch were used to compare the effects. The pâtés were evaluated by thiobarbituric acid reactive substances (TBARS) assay during refrigerated storage (4 °C/42 days). Although the microencapsulation efficiency was 90.03%, the GPWL was statistically more effective in the lipid oxidation inhibition in chicken pâté than GPWM. However, the addition of both natural antioxidants in chicken pâté resulted in lower TBARS values than pâté treated with synthetic antioxidant due to the presence of gallic acid, caffeic acid, vanillic acid, ferulic acid, coumaric acid and trans-resveratrol with high antioxidant activity. Thus, the bioactive compounds with antioxidant activity detected in the GPWL and GPWM opened possibilities for use as a potential ingredient in chicken pâté and other meat products.

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“…It is also possible to use it in synergy with other methods, such as HPP. | 5 of 12 Borrmann, Pierucci, Leite, and Leao (2013) used n-octenylsuccinate-derivatized starch to encapsulate passionfruit juice. The capsules were stored for 77 days at ambient (25 8C) or refrigerator (7 8C) temperatures.…”

Section: Uvc Radiationmentioning

confidence: 99%

Use of nonthermal technologies in the production of functional beverages from vegetable ingredients to preserve heat‐labile phytochemicals

Domínguez-Ávila

Medrano

Pardo

et al. 2017

J Food Process Preserv

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Functional beverages (FBs) can be made from fruits and/or vegetables, and serve as a healthier alternative to sugar‐rich beverages. Their periodic consumption can increase the daily intake of bioactive micronutrients like polyphenolic compounds or vitamins, which can be health promoting. However, some thermal processing methods can promote their degradation. Nonthermal methods can complement or substitute thermal ones, particularly, high‐intensity pulsed electric fields, high‐hydrostatic pressure, ultrasound, ultraviolet C treatment, molecular entrapment, and active packaging are promising options in this regard. These methods yield optimum results if the operational parameters are fine‐tuned, with the aid of response surface methodology or similar studies. Therefore, the object of the present work is to provide an overview on the main nonthermal methods that can be used to produce FBs of good sensorial qualities, while also preserving bioactive compounds and favoring their bioaccessibility, bioavailability, and health effects. Practical applications The use of nonthermal methods in the production of functional beverages can be used to simultaneously prevent the degradation and increase the bioaccessibility and bioavailability of health‐promoting vitamins (A, C, and E) and polyphenolic compounds present in the raw fruit/vegetable ingredients. While generally safe and effective, studies that focus on processing methods only consider in vitro data, which suggests the need for experiments that validate the effects of processing method on the consumer. Their continued use and study will permit their use in substitution of traditional thermal methods or in tandem to minimize their destructive effects on the molecules of interest.

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Microencapsulation of passion fruit (Passiflora) juice with n-octenylsuccinate-derivatised starch using spray-drying

Cited by 72 publications

References 16 publications

Characterization of membrane processed honey and the effect of ultrafiltration with diafiltration on subsequent spray drying

Characterization of membrane processed honey and the effect of ultrafiltration with diafiltration on subsequent spray drying

Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté

Use of nonthermal technologies in the production of functional beverages from vegetable ingredients to preserve heat‐labile phytochemicals

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