Optimization for spray drying process parameters of nutritionally rich honey powder using response surface methodology

Suhag, Yogita; Nanda, Vikas

doi:10.1080/23311932.2016.1176631

Cited by 17 publications

(10 citation statements)

References 27 publications

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“…Increase in carrier concentration showed positive effect on total phenol content (Figure 3a–c). On the other hand, total phenol content and bioactive compound were less affected by temperature because of protective effect of pectin as a polymeric coat for heat‐sensitive components (Li et al., 2008; Suhag & Nanda, 2016). The double effects of air temperature and compressed airflow rate variables showed significant effects on the total phenol content ( p < .01) Table 3.…”

Section: Resultsmentioning

confidence: 99%

Process optimization of spray‐dried Moldavian balm (Dracocephalum moldavica L.) extract powder

Rahmati

Sharifian

Fattahi

2020

Food Science & Nutrition

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Section: Resultsmentioning

confidence: 99%

Process optimization of spray‐dried Moldavian balm (Dracocephalum moldavica L.) extract powder

Rahmati

Sharifian

Fattahi

2020

Food Science & Nutrition

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“…However, traditional high-temperature spray drying seems to be more intensive thermal process, despite very short drying time, because several authors reported the deterioration of AOA after such processing. According to Suhag and Nanda (2016a), honey DPPH antioxidant activity is susceptible for thermal degradation during spray drying. A significant loss of antioxidant activity was also presented in case of hightemperature spray drying of gac fruit juice (Kha et al 2010), and açai (Euterpe oleracea Mart.)…”

Section: Dpph and Cuprac Antioxidant Activitymentioning

confidence: 99%

The Effect of Low-Temperature Spray Drying with Dehumidified Air on Phenolic Compounds, Antioxidant Activity, and Aroma Compounds of Rapeseed Honey Powders

Samborska

Jedlińska

Wiktor

et al. 2019

Food Bioprocess Technol

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The influence of low-temperature spray drying (inlet/outlet air, 75/50°C) with the use of dehumidified air on rapeseed honey phenolics, antioxidant activity, and aroma compounds was investigated. Maltodextrin and NUTRIOSE® were used as carriers. Additionally, skimmed milk was tested as water substitute for feed solution preparation. Honey powders obtained by this method were characterized by high antioxidant activity and rich aroma. Changes in aroma profile during drying at low temperature were recognized as favorable and creating desirable fragrance of the product. In the case of 80% honey powders (20% of carrier), the investigated properties were not deteriorated comparing to pure honey before drying. Thus, this level of carrier addition can be treated as optimal from the point of view of bioactive properties retention during low-temperature spray drying. Such low carrier addition was not presented before in case of honey spray drying, and is favorable due to the perception of such product as natural. If used as food component, the dose of such honey-rich powder can be reduced comparing to traditional products containing higher amount of carrier (usually not lower than 50%).

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“…However, the relatively low R 2 and relatively large CV % of AOA ( Y 6 ), TPC ( Y 7 ), and total chlorophyll ( Y 8 ) suggests that the experimental data of these responses were affected by experimental error (Tonon et al, ). Despite this, the models for Y 6 , Y 7 , and Y 8 and the other responses have an adequate lack‐of‐fit (more than 10%) and a sufficient large signal‐to‐noise ratio (more than 4) to navigate the design space (Montgomery, ; Suhag & Nanda, ). The regression coefficients ( β x ) for each model are shown in Table .…”

Section: Resultsmentioning

confidence: 99%

Effects of pretreatment and spray drying on the physicochemical properties and probiotics viability of Moringa (Moringa oleiferaLam) leaf juice powder

Looi

Ong

Julkifle³

et al. 2019

J Food Process Preserv

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Spray drying was investigated in this study to produce Moringa leaf powder which was examined for its nutritional value and ability to support probiotics during storage with and without pretreatment. Response surface methodology with central composite rotatable design was performed to optimize the drying process for maximum yield based on two independent variables: inlet air temperature (116–144°C) and feed maltodextrin concentration (8.0%–22.5% w/w). The responding factors include drying characteristics (yield, color, bulk density, tapped density, water activity, and hygroscopicity) and phytochemical content (total phenolic content, total chlorophyll, and antioxidant activity). Each response was fitted to a model with goodness of fit determined using t test, coefficient of determination (R2), coefficient of variation (CV %), lack‐of‐fit, and signal‐to‐noise ratio. Pretreated and non‐pretreated leaves powder at the optimum settings demonstrated viable (more than 106 CFU/g powder) counts of both Lactobacillus acidophilus and Bifidobacterium lactis up to 28 days after inoculation. Practical applications Spray drying is a proven dehydration technique for heat‐sensitive substance in its atomized liquid form to obtain the counterpart dry powder product without substantial thermal degradation. It is a rapid, cost‐effective, and scalable process for the production of dry powders from vegetable and fruits with superior physical attributes and phytochemical properties as compared to other drying methods. Response surface methodology is a statistical tool that is very useful in the optimization and control of food processes. The information provided in this work will serve as the basis for further study on producing spray‐dried Moringa leaves powder at optimal pretreatment and spray drying conditions. The result is very valuable in considering the different processing variables and product qualities at the same time as compared with single factor experiments. This potentially leads to improved product color and phytochemicals retention while increasing production yield. Positive result shown in the probiotic compatible and viability analysis has revealed that the spray‐dried Moringa leaves powder may find its potential applications in the production of probiotic‐fortified Moringa health products (e.g., food, drink, supplements, and so on) and incorporation into existing food products as a flavoring or coloring targeted at the health food sector.

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Optimization for spray drying process parameters of nutritionally rich honey powder using response surface methodology

Cited by 17 publications

References 27 publications

Process optimization of spray‐dried Moldavian balm (Dracocephalum moldavica L.) extract powder

Process optimization of spray‐dried Moldavian balm (Dracocephalum moldavica L.) extract powder

The Effect of Low-Temperature Spray Drying with Dehumidified Air on Phenolic Compounds, Antioxidant Activity, and Aroma Compounds of Rapeseed Honey Powders

Effects of pretreatment and spray drying on the physicochemical properties and probiotics viability of Moringa (Moringa oleiferaLam) leaf juice powder

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