Optimization of process parameters for foam mat drying of black rice bran anthocyanin and comparison with spray- and freeze-dried powders

Kanha, Nattapong; Regenstein, Joe M.; Laokuldilok, Thunnop

doi:10.1080/07373937.2020.1819824

Cited by 20 publications

(25 citation statements)

References 51 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Determining the water present in dehydrated foods is an extremely important parameter, as it influences the shelf life and some reconstitution properties of these foods. Biochemical reactions and microbiological stability of foods are influenced by available water, denominated a w (Kanha et al., 2020; Li et al., 2021). Values of a w between 0.2 and 0.3 limit the growth of most microorganisms and the occurrence of chemical and enzymatic reactions, contributing to higher stability during the storage of powders (Franco et al., 2016).…”

Section: Resultsmentioning

confidence: 99%

“…The solubility was determined according to Kanha et al. (2020), with a slight modification. Briefly, the sample (0.5 g) was mixed with distilled water (10 ml) and stirred for 30 min.…”

Section: Methodsmentioning

confidence: 99%

“…The encapsulation efficiency (EE) was determined according to Kanha et al. (2020), with some modifications. Samples (0.1 g) were placed in tubes and 10 ml of deionized water were added.…”

Section: Methodsmentioning

confidence: 99%

“…Several methods can be applied for the encapsulation of bioactive compounds, with spray drying (SD) and freeze‐drying (FD) being the most used methods (Araújo et al., 2022; Ballesteros et al., 2017). On the other hand, the evaluation of new encapsulation methods to overcome the limitations of existing methods, such as the high costs of equipment and processes, are always desirable (Araújo et al., 2022; Kanha et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Foam mat drying (FMD) arises as a potential alternative to SD and FD, as it has lower cost and ease of operation, in addition to providing high powder quality and process efficiency (Kanha et al., 2020; Sangamithra et al., 2015). This method consists of transforming solid–liquid food into a stable foam by mixing it with foaming agents and/or stabilizers, drying temperatures ranging from 40 to 90°C being commonly used to obtain the powder.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Encapsulation of coffee silverskin extracts by foam mat drying and comparison with powders obtained by spray drying and freeze‐drying

Vimercati

Araújo

Macedo

et al. 2022

Journal of Food Science

View full text Add to dashboard Cite

Coffee silverskin is a coproduct that has a rich composition in bioactive compounds. However, most of these compounds are susceptible to the conditions used during food processing and storage. Encapsulation is a process of great interest to increase the stability of these bioactive compounds, and different methods can influence the final characteristics of the product. Therefore, this study aimed to evaluate the encapsulation methods by foam mat drying, spray drying and freeze‐drying for producing powder from coffee silverskin extracts. Density, porosity, overrun, and stability foam were evaluated and the physicochemical properties of powders, such as water activity, moisture, wettability, hygroscopicity, solubility, color, antioxidant activity, and total phenolic were determined. The optimal condition required for the feed mixture for foam formation was 7.6% gum arabic, 2% maltodextrin, and 10.4% egg albumin. All methods presented powders with desirable values of water activity, moisture content, and hygroscopicity, being considered stable for storage, and high content of bioactive compounds. Higher temperatures for foam mat drying produced powders with higher encapsulation efficiency (>77%) and longer wettability than lower temperatures (50 and 60°C). Therefore, this study verified that foam mat drying can be considered an efficient and promising method for encapsulating bioactive compounds from coffee silverskin extract. Practical Application Foam mat drying can be considered an alternative method to conventional encapsulation by spray drying and freeze‐drying. This method is simple, inexpensive, and generates high‐quality products. Optimization of foam properties is necessary to ensure successful drying.

show abstract

Section: Resultsmentioning

confidence: 99%

“…The solubility was determined according to Kanha et al. (2020), with a slight modification. Briefly, the sample (0.5 g) was mixed with distilled water (10 ml) and stirred for 30 min.…”

Section: Methodsmentioning

confidence: 99%

“…The encapsulation efficiency (EE) was determined according to Kanha et al. (2020), with some modifications. Samples (0.1 g) were placed in tubes and 10 ml of deionized water were added.…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Encapsulation of coffee silverskin extracts by foam mat drying and comparison with powders obtained by spray drying and freeze‐drying

Vimercati

Araújo

Macedo

et al. 2022

Journal of Food Science

View full text Add to dashboard Cite

show abstract

Impact of hydrocolloid and foaming agent on the physicochemical, microstructural and bioactive characteristics of foam‐mat freeze‐dried tapai (fermented black glutinous rice) powder

Fauziyah

Ifie

Syarief

et al. 2022

Food Science & Nutrition

View full text Add to dashboard Cite

The aim of this study was to obtain fermented black glutinous rice (FBGR) powder using the foam‐mat freeze‐drying method and to evaluate the physicochemical, microstructural, and bioactive characteristics of FBGR powder. To obtain FBGR foams, maltodextrin (MD; 0%–40% w/w) and whey protein isolate (WPI; 7.5% w/w) were used. The results showed that MD concentration had a significant effect (p ≤ .05) on powder recovery and bulk density which increased from 68.9% to 80.5% and 0.46% to 0.63 g/ml, respectively. The lowest moisture content (2.17%) and water activity (0.48) were found in powders produced with 20% MD. The solubility of FBGR powders ranged from 74% to 75% and increasing MD concentration gave higher lightness (L*) and yellowness (b*) readings in color properties of powders. Although the addition of the carrier agent caused reductions in total phenolic content and anthocyanins, the retention of these bioactive compounds rose with increasing MD content from 67% to 76% and 78% to 84%, respectively. FBGR produced with 40% MD had the most superior physical and technological properties, and foam‐mat freeze‐drying is a promising technology for retaining the bioactive compounds in FBGR.

show abstract

Preserving nutrient content in red cabbage juice powder via foam‐mat hybrid microwave drying: Application in fortified functional pancakes

Ozcelik,

Aydin,

Aydin

et al. 2023

Food Science & Nutrition

View full text Add to dashboard Cite

Red cabbage, a highly nutritious cool‐season cruciferous vegetable, is rich in anthocyanins; however, the instability of anthocyanins during processing and storage poses challenges. This study aimed to optimize the foam‐mat drying process of red cabbage juice (RCJ) with a high anthocyanin content using a hybrid microwave hot air‐drying system (MW‐HAD) as a dehydration method compared to conventional techniques (HAD) using response surface methodology (RSM). Additionally, the produced red cabbage juice powder (RCJP) was used to enrich the pancake formulation. The developed model exhibited a high degree of reliability with optimal conditions and was determined for microwave power, temperature, foaming agent carboxymethylcellulose (CMC), and egg white protein (EWP) as 360 W, 60°C, 0.3%, and 1.2%, respectively. Moisture content (%) was decreased from 93.47 to 8.62 at optimum process conditions. In comparison to the control (60°C), foam mat drying with the MW‐HAD hybrid system reduced the drying time (DT) by more than 90.9% due to the higher drying rate, while many physicochemical properties, especially total anthocyanin content (TAC), were better preserved. Utilization of RCJP in the production of anthocyanin‐rich functional pancakes resulted in enhanced nutritional qualities compared to control pancakes with increased protein (35.07%), total phenolic (75.8%), dietary fiber (82.9%), and anthocyanin content (100%). In conclusion, MW‐HAD demonstrates significant potential as a promising drying method to reduce the DT and preserve the physicochemical properties of RCJP. Furthermore, the application of the optimized RCJP in anthocyanin‐rich functional pancakes highlights improved nutritional qualities, making a substantial contribution to the advancement of functional foods.

show abstract

Optimization of process parameters for foam mat drying of black rice bran anthocyanin and comparison with spray- and freeze-dried powders

Cited by 20 publications

References 51 publications

Encapsulation of coffee silverskin extracts by foam mat drying and comparison with powders obtained by spray drying and freeze‐drying

Encapsulation of coffee silverskin extracts by foam mat drying and comparison with powders obtained by spray drying and freeze‐drying

Impact of hydrocolloid and foaming agent on the physicochemical, microstructural and bioactive characteristics of foam‐mat freeze‐dried tapai (fermented black glutinous rice) powder

Preserving nutrient content in red cabbage juice powder via foam‐mat hybrid microwave drying: Application in fortified functional pancakes

Contact Info

Product

Resources

About