Spray Drying for the Production of Nutraceutical Ingredients—A Review

Murugesan, Ramesh; Orsat, Valérie

doi:10.1007/s11947-011-0638-z

Cited by 201 publications

(97 citation statements)

References 79 publications

(92 reference statements)

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“…Spray drying is one of the best drying methods to convert, in a single step, fluid materials into solid or semi-solid particles and it's widely used in food, pharmaceutical and chemical industries [7,8]. Freeze-drying is based on the dehydration by sublimation of a frozen product.…”

Section: Introductionmentioning

confidence: 99%

Comparisons of Processing Stability and Antioxidant Activity of the Silkworm Pupae Protein Hydrolysates by Spray-dry and Freeze-dry

Shi

Lin

Xiao

et al. 2017

International Journal of Food Engineering

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Abstract:Silkworm pupae protein (SPP) was pretreated by different processing (heat/alkali/pepsin) and then hydrolyzed by five proteases (trypsin/flavorzyme/papain/protamex/alcalase), respectively. It was found that the combination of heat pretreatment and alkali pretreatment followed by enzymatic hydrolysis with trypsin and flavorzyme could remarkably improve the protein recovery. The hydrolysates obtained from silkworm pupae protein hydrolyzed with trypsin and flavorzyme were stable at the pH range of 4.0-8.0, remaining 95 % of its original reducing power and 90 % of its OH• scavenging activity. However, they were susceptible to alkaline treatments (pH > 10.0) and lost >30 % of their antioxidant activities. Pasteurization (65 °C × 30 min) or autoclaving sterilization (121 °C × 20 min) did not show notable effects on the antioxidant activities. It was concluded that silkworm pupae protein hydrolysates (SPPH) were better to be applied in either neutral or acidic food system rather than in alkaline conditions.

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Section: Introductionmentioning

confidence: 99%

Comparisons of Processing Stability and Antioxidant Activity of the Silkworm Pupae Protein Hydrolysates by Spray-dry and Freeze-dry

Shi

Lin

Xiao

et al. 2017

International Journal of Food Engineering

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“…The product obtained from the different encapsulation technologies can be classified according to the final product size; they are called capsules or macrocapsules when these are bigger than 5,000 µm, microcapsules when the size is between 0.1 and 5,000 µm and nanocapsules when these are smaller than 0.1 µm (Baker, 1987;Murugesan & Orsat, 2012). particular, probiotic microencapsulation advances has also been focused in evaluating different coating materials to enhance the viability of probiotics during processing of food, storage until its consumption and passage through the gastrointestinal tract, and arrive to the colon at an adequate microbial population concentration (10 6 -10 7 cfu/g) (Rokka & Rantamäki, 2010;FAO/WHO, 2006).…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation Quality and Efficiency of Lactobacillus casei by Spray Drying Using Maltodextrin and Vegetable Extracts

Hernández‐Carranza¹,

López‐Malo²,

Jiménez-Munguía³

2013

JFR

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Survival and quality efficiency of Lactobacillus casei microencapsulated by spray drying using different vegetable extracts (asparagus, artichoke, orange or grapefruit peel) were evaluated. Aqueous suspensions of the vegetable extracts with or without maltodextrin (adjusting to 25% w/w) were prepared for the microencapsulation of L. casei. The evaluated spray drying conditions were at a fixed air inlet temperature (Tin) of 145 °C and varying the aqueous suspensions flux (Q) of 10 or 15 g/min. Survival of L. casei was evaluated after the spray drying process and after 60 days of storage at 25 °C. The quality efficiency of the microencapsulated L. casei was evaluated by measuring in the product, physicochemical properties (moisture content, a w ), determining moisture gain and modeling adsorption isotherms, besides analyzing micrographs. Results demonstrated that moisture content of the different spray drying powders was less than 2% wb and less than 0.30 of a w . It was evidently that the use of maltodextrin reduced 50% the powders moisture gain (hygroscopicity) therefore reducing stickiness problems during storage. The Scanning Electron Microscopy (SEM) confirmed individual particles formation with a homogeneous coat when using vegetable extracts+maltodextrin and hence better powder quality than without it. The microbial reduction of L. casei after the spray drying process was of one log cycle and significantly different (p < 0.05) with the presence of maltodextrin when using orange or grapefruit peel. A microbial population over 10 7 cfu/g of L. casei microencapsulated was maintained after 60 days of storage which guarantees its use to develop functional food.

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“…Production of honey dry powder is difficult mainly because of the high content of sugars and organic acids (Truong et al, 2005;RodriguezHernandez et al, 2005;Zareifard et al, 2012;Murugesan and Orsat, 2012;Samborska et al, 2015). Dried honey, like the powders can be used for direct consumption, applied as an additive to a range of food products such as beverages, yogurts, snacks, sauces, edible coatings, as well as dietary supplements.…”

Section: Introductionmentioning

confidence: 99%

The Facilities of Spray Dried Honey Powder Use as a Substitute for Sugar in Cookie Production

Kılınç¹

2017

J Food Health Sci

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Abstract:The cookie stands out as a high sugar content product. Recently, with the discussion of the adverse effects of sugar on health, a high number of food materials have been used as a sugar substitute. One of these is honey which was also used as sweeteners in the past. Honey might be regarded as a good alternative due to its natural origin, and its high content of vitamins, minerals and antioxidants. In this study, the mixture of honey maltodextrin (60/40%) resulting from spray-drying was incorporated in different proportions (0, 20, 40, 60, 80, 100%) instead of sugar, so the target was both to minimize the negative effect of sugar on health and to create a functional food product, enriched by nutrients. In the cookies produced, some physical, sensory, chemical and nutritional properties were investigated. With the substitution of honey powder, the diameter of the cookies and spread ratio decreased, it was found that the thickness values did not change. In addition, the hardness and a* values have increased and L* and b* values have decreased. In terms of chemical properties; moisture, ash, mineral, total phenolic contents increased with the increasing amount of honey powder but there were not significant changes in water activity, crude protein, crude fat values of cookie samples. Thus, energy values were decreased. Consequently, it was found that substitution of sugar with 100% honey powder is suitable to improve cookies chemical and nutritional characteristics and up to 60% is suitable to protect sensory and physical properties.

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Spray Drying for the Production of Nutraceutical Ingredients—A Review

Cited by 201 publications

References 79 publications

Comparisons of Processing Stability and Antioxidant Activity of the Silkworm Pupae Protein Hydrolysates by Spray-dry and Freeze-dry

Comparisons of Processing Stability and Antioxidant Activity of the Silkworm Pupae Protein Hydrolysates by Spray-dry and Freeze-dry

Microencapsulation Quality and Efficiency of Lactobacillus casei by Spray Drying Using Maltodextrin and Vegetable Extracts

The Facilities of Spray Dried Honey Powder Use as a Substitute for Sugar in Cookie Production

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