Physicochemical Characterization of Whole Egg Powder Microencapsulated by Spray Drying

Koç, Mehmet; Koç, Banu; Yılmazer, Melike Sakin; Kaymak‐Ertekin, Figen; Susyal, Gonca; Bağdatlıoğlu, Neriman

doi:10.1080/07373937.2010.538820

Cited by 57 publications

(27 citation statements)

References 28 publications

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“…The bulk properties of powder are an important criterion for storage and packaging. Products with low bulk density more prone to oxidation and have low storage stability because of have more air between their cavities (Koç et al, ). The bulk density values of encapsulated propolis by spray drying method were shown in Table .…”

Section: Resultsmentioning

confidence: 99%

The effect of spray drying conditions on physicochemical properties of encapsulated propolis powder

Baysan

Elmas

Koç

2019

J Food Process Engineering

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Herein we investigated the effects of homogenization rate, inlet, and outlet air temperatures on physical (moisture content, water activity, glass transition temperature, particle and bulk density, wettability, solubility, and color) and chemical (total and surface phenolic content, antioxidant activity and encapsulation efficiency) properties of spray dried encapsulated propolis. The moisture content of encapsulated propolis powder was ranged from 4.26 to 6.17% while, the water activity values of these were changed between 0.197 and 0.269. The moisture content and water activity of products was an upward tendency with increasing inlet air temperature and decreasing outlet air temperature. An increase in inlet air temperature and decrease in outlet air temperature led to an increase in the glass transition temperature which changed in range of 44.50 to 51.45°C. While the wettability time of encapsulated propolis powder was longer than 100 s, their solubility ranged from 82 to 95%. Propolis powder produced at high inlet and outlet air temperatures and low homogenization rate had higher antioxidant activity, total, and surface phenolic content. Encapsulation efficiency calculated based on total/surface phenolic content varied widely between 29.79 and 99.73%. Encapsulation efficiency results clearly demonstrated that the conditions of process variables were effective on the encapsulation process. Practical Applications Propolis is one of the valuable bee products due to its high phenolic content and antioxidant activity. In the current market, propolis is mostly presented as a food supplement in the form of liquid extract. Although the importance of propolis has been recognized by the food industry and consumers, the usage of propolis has been limited due to its bitter and unpleasant taste. Another limitation of propolis usage in food products is environmental factors and food process conditions due to easily loss of its antioxidant activity and phenolic compounds. Encapsulation technology could provide overcome these challenges and improve the usability and durability of propolis in food products as an ingredient. However, the success of an encapsulation process considerably depends on process conditions. Therefore the effects of the encapsulation process conditions of spray drying method on physicochemical properties of encapsulated propolis powder were investigated in this study.

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Section: Resultsmentioning

confidence: 99%

The effect of spray drying conditions on physicochemical properties of encapsulated propolis powder

Baysan

Elmas

Koç

2019

J Food Process Engineering

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“…Powders with higher bulk density show a smooth, uniform surface and are spherical in shape. Moreover, higher bulk density implies filling the inter-particle voids with smaller particles, consequently decreasing the volume of trapped air within the powders and reducing the possibility for product oxidation [51,52]. Bulk density of CBS powder with MD showed denser particles (421.58 mg/mL) in comparison to WP (302.42 mg/mL) ( Table 1) probably due to more compact physical structure and hydrophilic wall matrix of MD.…”

Section: Bulk Densitymentioning

confidence: 99%

An Approach to Value Cocoa Bean By-Product Based on Subcritical Water Extraction and Spray Drying Using Different Carriers

et al. 2020

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The aim of this study was to establish an efficient, sustainable technological procedure for valorization of food by-product, that is, cocoa bean shells (CBSs). The properties and stability of CBS extracts obtained by spray drying process with maltodextrin (MD) and whey protein (WP) as carrier agents were evaluated. For this purpose, phytochemicals of CBSs were extracted by subcritical water extraction. Physico-chemical properties, total phenolic (TP) and total flavonoid (TF) contents of the encapsulated extracts were determined in order to verify the efficiency of spray drying. Additional analyses for phytochemical characterization of the obtained powders were also performed. The efficiency of microencapsulation process was characterized by product recoveries higher than 58%. Both coating materials significantly influenced the encapsulation of phytochemicals in terms of rehydration, water solubility index and water absorption index, with WP being at an advantage. The best results for TP and TF contents were achieved when CBSs were encapsulated using WP (37.68 mg GAE/g and 7.66 mg CE/g, respectively). Microencapsulation using WP yielded higher content of gallic acid, caffeine, and theobromine than those with MD. According to the results, the formulation using 50% WP provided a better preservation of polyphenols compared to 50% MD. Therefore, spray drying with WP can be used as a method of choice for obtaining high quality CBS powders.

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“…The poor flowability of MSM powder could also be explained by a small particle size. Koç et al (2011) reported that, the fine particle size of food powders led to worst flow properties.…”

Section: Resultsmentioning

confidence: 98%

Spray dried melon seed milk powder: physical, rheological and sensory properties

et al. 2016

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Melon seed milk (MSM) powder was produced by aiming to get alternative vegetable milk from crushed Kırkağaç (Cucumis melo subsp. melo cv. Kırkağaç) and Çeşme (C. melo subsp. melo cv. Çeşme) type melon seeds. MSM was converted to powder form via spray dryer at inlet air temperature of 150 °C, air flow rate of 473 l · h(-1), aspiration ratio of 24 m(3) · h(-1)and feed flow rate of 8 ml · min(-1) in order to extend the shelf life and usage area. The moisture content and water activity of samples changed in range of 2.1 to 2.4 % and 0.260 to 0.310, respectively. Bulk densities and the tapped densities of powders were ranged from 340 to 360 kg · m(-3) and 730 and 740 kg · m(-3). MSM powders showed poor flow behavior as determined from Carr Index. The particle densities of powders ranged between and 1069 kg · m(-3). Wettability time of powders was found as 7 s. The Bingham model was the best model fitted to rheological data of MSM beverages. Sensory evaluation test results showed that, the beverage obtained from reconstituted Kırkağaç powder achieved the highest score by panelists.

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Physicochemical Characterization of Whole Egg Powder Microencapsulated by Spray Drying

Cited by 57 publications

References 28 publications

The effect of spray drying conditions on physicochemical properties of encapsulated propolis powder

The effect of spray drying conditions on physicochemical properties of encapsulated propolis powder

An Approach to Value Cocoa Bean By-Product Based on Subcritical Water Extraction and Spray Drying Using Different Carriers

Spray dried melon seed milk powder: physical, rheological and sensory properties

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