Spray-drying of grape skin-whey protein concentrate mixture

Oliveira, Beatriz Ewert de; Paulo, C G; Cilli, Lilian Pinheiro de Lima; Contini, Luana Roland Ferreira; Venturini, Anna Cecília; Yoshida, Cristiana Maria Pedroso; Braga, Matheus Boeira

doi:10.1007/s13197-018-3299-3

Cited by 20 publications

(15 citation statements)

References 38 publications

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“…Nevertheless, the bulk density for all drying conditions was around 0.22 g/mL. Factors like the distribution and particle size affect bulk density, since smaller particles could occupy the space among the largest, generating an increase in density [ 47 ].…”

Section: Resultsmentioning

confidence: 99%

Microencapsulation of Rambutan Peel Extract by Spray Drying

Boyano-Orozco

Gallardo-Velázquez

Meza-Márquez

et al. 2020

Foods

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Microencapsulation of bioactive compounds (BC) from rambutan peel by spray drying using DE10 maltodextrin as encapsulating agent was performed. The optimal conditions for the ethanolic extraction of BC were 60 °C, with a time of 1 h, 55% aqueous ethanol and three extraction cycles. The best spray drying encapsulating conditions for BC and antioxidant capacity (AC) were: inlet temperature 160 °C, outlet temperature 80 °C, and 10% encapsulating agent concentration in the feeding solution (core:encapsulating agent ratio of 1:4). With these conditions, retention and encapsulation efficiencies obtained were higher than 85%, the water activity value, moisture content and Hausner Index were of 0.25 ± 0.01, 3.95 ± 0.10%, and 1.42 ± 0.00, respectively. The optimized powder presented good solubility and morphological properties, showing microcapsules without ruptures. Based on these results, microencapsulation by spray drying is a viable technique which protects BC of rambutan peel, facilitating its application in the food, pharmaceutical, and cosmetic industries.

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Section: Resultsmentioning

confidence: 99%

Microencapsulation of Rambutan Peel Extract by Spray Drying

Boyano-Orozco

Gallardo-Velázquez

Meza-Márquez

et al. 2020

Foods

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“…The moisture content and a w are in agreement with the values reported by some authors for food powders (Bazaria & Kumar, 2016; Felix da Silva, Ahrné, Larsen, Hougaard, & Ipsen, 2018; Nishanthi, Chandrapala, & Vasiljevic, 2017; Osorio et al, 2014). The values for moisture content and a w make the 10‐SCG/CW a microbiologically stable product, due to the low availability of free water, preventing the growth of microorganisms and chemical reactions (Oliveira et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

Nutritional and functional properties of spent coffee ground‐cheese whey powder

Osorio-Arias

Contreras‐Calderón

Martínez‐Monteagudo

et al. 2020

J Food Process Engineering

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A novel food ingredient with desirable nutritional properties was developed from two by-product streams, cheese whey (CW) and spent coffee ground (SCG). The CW was concentrated up to 39% total solids and combined with different quantities of SCG (4, 10, and 16%, w/w). The mixtures were spray-dried on a pilot scale unit and analyzed using a battery of tests including concentration of chlorogenic acids (CGAs), hydroxymethylfurfural (HMF), furfural, and available lysine. The seven major species of CGAs were detected in all samples, ranging from 210 to 810 μg/g of dry matter.Interestingly, the values of HMF and furfural were 0.13-0.65 and 0.08-0.44 mg/100 g protein, respectively, whereas the values of available lysine were 2.23-4.07 g/100 g protein. The developed ingredient showed high content of available lysine as well as high concentration of CGAs. The outcomes derived from this investigation can be used for fortification of food formulations.

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“…Gagneten et al ( 2019) obtained an anthocyanin concentration in a spray-dried blackcurrant extract that was similar to that found in the present study. However, decreased concentrations were obtained by Oliveira et al (2018) when grape skin extract encapsulated by spray drying was analyzed.…”

Section: Anthocyanin Contentmentioning

confidence: 99%

Co‐encapsulation of anthocyanins extracted from grape skins ( Vitis vinifera var. Syrah) and α‐tocopherol via spray drying

Carmo

Teixeira

Souza

et al. 2021

J. Food Process. Preserv.

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Color is one of the most important characteristics of food. Moreover, color is considered as an indicator of product quality and plays a crucial role in food acceptance (Syamila et al., 2019). Many products are colored using synthetic food dyes (Guneser, 2016). However, the use of natural dyes is trending in the current market because of consumer concerns regarding the safety of artificial dyes, which is reinforced by the potential health benefits of natural pigments (Rodriguez-Amaya, 2016). Thus, anthocyanins have attracted increasing interest from food-processing industries as an alternative for synthetic dyes (Shaddel et al., 2018;Zhang et al., 2020).Anthocyanins are widely distributed in nature, namely in plant seeds, barks, and fruits (Shaddel et al., 2018). Although the general purpose of food colorants is to provide color, anthocyanins are considered to be value-added colorants as they are potent antioxidants

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Spray-drying of grape skin-whey protein concentrate mixture

Cited by 20 publications

References 38 publications

Microencapsulation of Rambutan Peel Extract by Spray Drying

Microencapsulation of Rambutan Peel Extract by Spray Drying

Nutritional and functional properties of spent coffee ground‐cheese whey powder

Co‐encapsulation of anthocyanins extracted from grape skins ( Vitis vinifera var. Syrah) and α‐tocopherol via spray drying

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