Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders

Franceschinis, Lorena Edith; Salvatori, Daniela; Sosa, Natalia; Schebor, Carolina

doi:10.1080/07373937.2013.814664

Cited by 113 publications

(103 citation statements)

References 55 publications

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“…The increased activity of enzymes upon thawing might have resulted in degradation of phenolic compounds (Shofian et al, ). The same result was obtained in various studies in which the effect of freeze drying on TPC was investigated (Franceschinis, Salvatori, Sosa, & Schebor, ).…”

Section: Resultssupporting

confidence: 83%

Microencapsulation of phenolic compounds extracted from onion (Allium cepa ) skin

Akdeniz

Şumnu

Şahin

2018

J Food Process Preserv

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The objective of this study was to investigate the effect of different coating materials for encapsulation of phenolic compounds extracted from onion skin. As coating material, maltodextrin (MD) was combined with gum Arabic (GA), casein, or whey protein concentrate (WPC) at different ratios (8:2 and 6:4). Encapsulation efficiency, antioxidant activity, particle size distribution, and heat stability were analyzed in freeze dried microcapsules. The encapsulation efficiency values were found to be highest with MD–casein combination coating material (84.39–89.15%). There was no significant difference between coating material types in terms of antioxidant activity (p > .05). Capsules with MD–protein combination coating material had the smallest Sauter mean diameter values. Usage of MD–casein combination as a coating material increased heat stability of capsules. Practical applications Onion skin contains phenolic compounds which are important in terms of their health promoting effects. However, phenolic compounds are susceptible to external factors like light, heat, or pH changes. Encapsulation is a good method to protect these unstable compounds and to mask their undesired taste. Usage of different novel coating materials are important for encapsulation of phenolic compounds from onion skin to preserve these compounds against environmental stresses. The phenolic containing capsules obtained in this study could be incorporated to different food matrices. Since capsules obtained in this study were found to be stable against heat, they could be recommended to be used in especially thermal processed foods such as baked and fried foods.

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Section: Resultssupporting

confidence: 83%

Microencapsulation of phenolic compounds extracted from onion (Allium cepa ) skin

Akdeniz

Şumnu

Şahin

2018

J Food Process Preserv

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“…). Franceschinis, Daniela, Salvatori, Sosa and Schebor () reported the similar results with spray dried blackberry juice.…”

Section: Resultssupporting

confidence: 53%

Comparative analysis of bio-polymers addition on structural and physical properties of spray dried beetroot juice concentrate

Bazaria

Kumar

2017

J Food Process Preserv

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Present work investigated the comparative effect of adding biopolymers [maltodextrin (MD), gum Arabic (GA), and whey protein concentrate (WPC)] as drying carriers on physical and structural properties of spray dried beetroot juice concentrate (BJC). Powder yield, hygroscopicity, bulk density, a* value, morphology, crystallography, and glass transition temperature (Tg) were studied as responses. The highest product yield of 77.46% was obtained from whey protein concentrate. The bulk density of the powders were decreased significantly (p ˂.05) with WPC < GA < MD as drying carrier. A higher value of betalain content was obtained with WPC (249.41 mg/100 g d.m) as compared to the MD and GA as the drying carrier. Powder sample with WPC as drying carrier possessed a higher value of hygroscopicity. Inversely, WPC kept better retention of redness (47.32) during drying of BJC concerning its encapsulation of pigments. The morphological analysis displayed the formation of spherical powder particles with MD and GA whereas and irregular structure (without cracks or disruptions) was seen with the addition of WPC. Practical applications Characterization of engineered powders after optimization is essential to select appropriate method and machine, optimize processes, functionality, and the formulation. Hence, characterized powders articulated with beetroot (Beta vulgaris) juice concentrate will be helpful in the attainment of a product, which will be containing all functional health benefits that are associated with this vegetable. In addition, studied physical parameters of powders will help in preserving the powder particle state during transportation. Additionally, among drying carrier viz. MD, GA, and WPC, microencapsulation with WPC comes out with better values for product recovery, which will prove its commercial viability in industrial space. Moreover, apart from using traditional drying carrier i.e. MD and GA, using WPC as drying carrier may exploit cause fully the dairy waste‐whey.

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“…Increasing inlet air temperature and decreasing ultrasonic power caused a reduction in antioxidant power of blueberry powders and microcapsules. During spray‐drying, the exposure to high temperature could cause an important loss of antioxidant power and at higher ultrasonic power the nozzle rapidly atomises the liquid on the surface without excessively reducing the antioxidant power. However, it is not desirable to operate at high power conditions, as bounce back of droplets after hitting a surface may cause irregularities to form on the surface leading to a non‐uniform coating …”

Section: Resultsmentioning

confidence: 99%

Influence of an ultrasonic nozzle in spray-drying and storage on the properties of blueberry powder and microcapsules

Turan

Cengiz

Sandıkçı

et al. 2016

J. Sci. Food Agric.

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Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders

Cited by 113 publications

References 55 publications

Microencapsulation of phenolic compounds extracted from onion (Allium cepa ) skin

Microencapsulation of phenolic compounds extracted from onion (Allium cepa ) skin

Comparative analysis of bio-polymers addition on structural and physical properties of spray dried beetroot juice concentrate

Influence of an ultrasonic nozzle in spray-drying and storage on the properties of blueberry powder and microcapsules

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