New functional non-dairy mixed tropical fruit juice microencapsulated by spray drying: Physicochemical characterization, bioaccessibility, genetic identification and stability

Souza, Michelle Maria Barreto de; Mesquita, Amanda Rafaela Carneiro de; Souza, Paulo Henrique Machado de; Borges, Gina; Silva, Túlio; Converti, Attílio; Maciel, Maria Inês Sucupira

doi:10.1016/j.lwt.2021.112271

Cited by 12 publications

(6 citation statements)

References 46 publications

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“…In contrast, hot air drying and spray drying led to the thermal decomposition of volatiles due to higher temperatures involved. The high content of low molecular sugars and organic acids can pose difficulties during drying, such as sticky wall problems, which can lead to reduced yields and handling issues [ 34 ]. Thus, to overcome these issues, a carrier material was added to the process, with C. reticulata Blanco cv.…”

Section: Discussionmentioning

confidence: 99%

“…Nevertheless, all three drying methods produced fruit powders with a moisture content greater than 7%, which does not meet the requirements for moisture content of solid beverages in the national standard GB/T 29602-2013 Solid Beverages. The solution state of the fruit powders obtained from all three drying methods was turbid after brewing, but this is desirable in fruit juices like citrus, white grape juice, and apple juice that require clarification through filtration and centrifugation [ 34 ]. While freeze drying retains aroma and flavor better, resulting in the best sensory evaluation of fruit powders [ 33 ], hot air drying preserves amino acid content and other beneficial properties of fruit powders while maintaining their quality.…”

Section: Discussionmentioning

confidence: 99%

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Comparative Analysis of the Impact of Three Drying Methods on the Properties of Citrus reticulata Blanco cv. Dahongpao Powder and Solid Drinks

Mao

Guo

et al. 2023

Foods

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Citrus reticulata Blanco cv. Dahongpao is a traditional Chinese citrus variety. Due to the high investment in storage and transport of Citrus reticulata Blanco cv. Dahongpao and the lack of market demand, the fresh fruit is wasted. The processing of fresh fruit into fruit drinks can solve the problem of storage and transport difficulties and open up new markets. Investigating the effects of different drying processes (hot air, freeze, and spray drying) on fruit powders is a crucial step in identifying a suitable production process. The experiment measured the effects of different drying methods (hot air drying, freeze drying, and spray drying) on the nutrient, bioactive substance, and physical characteristics of fruit powder. This study measured the influence of three different drying methods (hot air, freeze, and spray drying) on the nutritional, bioactive substance, and physical characteristics of fruit powder. The results showed that compared to vacuum freeze-drying at low temperature (−60 °C) and spray-drying at high temperatures (150 °C), hot air drying at 50 °C produced fruit powder with superior nutritional quality, higher levels of active substances, and better physical properties. Hot air drying produced fruit powder that had the highest content of amino acids (11.48 ± 0.08 mg/g DW), vitamin C (112.09 ± 2.86 μg/g DW), total phenols (14.78 ± 0.30 mg/g GAE DW), total flavonoids (6.45 ± 0.11 mg/g RE DW), organic acids, and antioxidant activity capacity. Additionally, this method yielded the highest amounts of zinc (8.88 ± 0.03 mg/Kg DW) and soluble sugars, low water content, high solubility, and brown coloration of the fruit powder and juice. Therefore, hot air drying is one of the best production methods for producing high-quality fruit powder in factory production.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Comparative Analysis of the Impact of Three Drying Methods on the Properties of Citrus reticulata Blanco cv. Dahongpao Powder and Solid Drinks

Mao

Guo

et al. 2023

Foods

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“…In work [14] it is proposed to enrich the juice from tropical fruits with probiotics Lactobacillus rhamnosus LPAA 01, Lactobacillus casei LPAA 02 and strains of Lactobacillus plantarum LPAA 03. After that, they dry the obtained fortified product by spraying with an inlet air temperature of 140 °C and a feed flow rate of 0.6 l/h.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

“…It should be noted that despite the probiotic effect of the fruit juices obtained by researchers in [13,14], the problem of enriching this product segment with proteins and vitamin C remains. In addition, the rate of juice yield is of great importance for this industry, especially from raw materials rich in pectin substances, which reduce juice yield because pectin substances cause turbidity and high viscosity of fruit juices.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Improving the jelly plum juice technology by using secondary products of oil production

Lapytska,

Syza,

Gorodyska

et al. 2023

EEJET

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A significant issue related to using pectin-containing raw materials in the production of juices is the reduced yield of the finished product and the formation of a significant amount of waste. It is proposed to consider the possibility of using wheat germ meal and rosehip fruit meal to increase the yield of jelly plum juice by treating with pomace additives. The rich chemical composition of the proposed additives will enrich the juice with essential substances. It has been experimentally established that in order to increase the yield of jelly plum juice fortified with meal, it is advisable to ferment the pomace for 60 and 90 minutes, followed by pressing. This technological method will make it possible to increase the output of the finished product by adding wheat germ meal, by 11.4–36.1 % and 29.2–45.2 %, respectively; when fortified with rosehip fruit meal, by 15.3–35.0 and 28.8–46.9 %, respectively. In both cases, this occurs due to the hydrolysis of substances in fruit cells: for a first meal – due to its significant enzymatic activity, for a second meal – due to its high acidity. It has been proven that the high content of nutrients in the meal contributes to the enrichment of jelly plum juice with proteins, non-starch polysaccharides, and vitamin C. It was established that in order to achieve high product quality, it is advisable to use wheat germ meal in the amount of 5 %, and rosehip fruit meal – 5–7 % in addition to the total weight of plums. The data reported in this work could be of practical importance at canning industry enterprises. Owing to the proposed technological solutions, manufacturers will be able to increase the profitability of production, reduce the amount of waste that pollutes the environment, and obtain jelly plum juice of enhanced nutritional value with competitive quality indicators

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“…Probiotics exert beneficial effects on host health through various mechanisms such as immune response modulation, production of organic acids and antimicrobial compounds, interaction with resident microbiota, and interface with the host, thereby improving intestinal barrier integrity and enzyme production (Sanders et al, 2019). Studies on the inoculation of probiotic microorganisms in fruit and vegetable juice have shown promise and have been gaining ground as an option for developing new products (Jeon et al, 2022;Lascano et al, 2020;Santos Filho et al, 2019;Souza et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

A functional and probiotic approach: mixed fruit juice powder with addition of lactobacilli

RIVEROS,

SOUZA,

VIEIRA

et al. 2024

Food Sci. Technol (Campinas)

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The aim of this study was to evaluate changes in a mixture of acerola and ciriguela juice (40/60%, respectively) and the juice mixture supplemented with Lactobacillus rhamnosus LPAA 01, L. casei LPAA 02, and L. plantarum LPAA 03, ratio 1:1, both powders obtained by spray drying, during storage. The stability of acerola and ciriguela mixed powder without the addition of microorganisms was evaluated for 90 days at 25°C in different water activities (Aws) (0.11, 0.23, and 0.34). Aw that most effectively maintained the stability of mixed powdered juice was used for the evaluation of the fermented mixed juice powder containing probiotics for 45 days at 5 and 25°C, respectively. Samples were characterized by physicochemical properties, bioactive compounds, and cell viability. The physicochemical properties of the powdered mixed juice without the addition of probiotics remained stable when stored at 25°C at an Aw of 0.11 for 60 days. Ascorbic acid, carotenoids, and total phenolics showed favorable characteristics for the commercialization and bioactive properties of the powders, with potential use as functional ingredients in food. Probiotic powders showed viable cell counts above 6.0 log colony-forming units (CFU)/g after storage for up to 20 days at 5°C and up to 14 days at 25°C.

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New functional non-dairy mixed tropical fruit juice microencapsulated by spray drying: Physicochemical characterization, bioaccessibility, genetic identification and stability

Cited by 12 publications

References 46 publications

Comparative Analysis of the Impact of Three Drying Methods on the Properties of Citrus reticulata Blanco cv. Dahongpao Powder and Solid Drinks

Comparative Analysis of the Impact of Three Drying Methods on the Properties of Citrus reticulata Blanco cv. Dahongpao Powder and Solid Drinks

Improving the jelly plum juice technology by using secondary products of oil production

A functional and probiotic approach: mixed fruit juice powder with addition of lactobacilli

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