The effects of proteins and low molecular weight surfactants on spray drying of model sugar-rich foods: Powder production and characterisation

Jayasundera, Mithila; Adhikari, Benu; Adhikari, Raju; Aldred, Peter

doi:10.1016/j.jfoodeng.2010.12.017

Cited by 56 publications

(33 citation statements)

References 39 publications

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“…However, when at least 30% of the honey TSS was replaced by WPI, a successful spray drying could be obtained with the R P of 63.5 AE 2.4%. A similar result was also reported by Jayasundera et al, [13] who found that when 30% fructose was replaced by sodium caseinate (NaCas), the total (cyclone þ sweep) recovery rose to 81.5 AE 2.0%. However, different results were reported by Fang and Bhandari, [15] who reported that a small amount of protein (1%) was efficient to spray-dry bayberry juice.…”

Section: Powder Recoverysupporting

confidence: 88%

“…[5,13,14] However, these approaches also have limitations in practice. For example, process-based modifications are not easy and can be economically infeasible.…”

Section: Introductionmentioning

confidence: 99%

“…For example, process-based modifications are not easy and can be economically infeasible. [13] The material-science-based approach also has its own drawbacks. Large amounts of drying aids such as maltodextrins (>35%) are required to convert sugar-rich fruit juices into powder form.…”

Section: Introductionmentioning

confidence: 99%

“…[16,17] The surface-active property of proteins (i.e., preferential migration to the surface of droplets=particles) coupled with their film-forming ability upon drying can overcome the stickiness of sugar-protein solutions. [17] The effect of the addition of proteins on spray-drying efficiency has been reported for model sugar-rich foods [5,13,14,[16][17][18][19] and real sugar-rich food [15,20] However, based on the authors' knowledge, little information is available for spray drying of honey using proteins alone or in combination with maltodextrins as drying carrier agents. Therefore, the objectives of the present study were: (1) to assess the effectiveness of different drying carriers consisting of whey protein isolate (WPI) alone or in combination with maltodextrin (MD) at various ratios during spray drying of honey; (2) to reveal the mechanism of WPI on spray drying of honey by analysis of the surface tension of feed solution, surface protein concentration, and T g of honey powders; and (3) to characterize the physicochemical properties (powder recovery, moisture content, a w , bulk density, particle size and hygroscopicity) of spray-dried honey powder.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Addition of Whey Protein Isolate on Spray-Drying Behavior of Honey with Maltodextrin as a Carrier Material

2013

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The efficiency of two drying carriers, namely whey protein isolate (WPI) and maltodextrin (MD), alone or in combination, was evaluated during spray-drying of honey. No powder was recovered when pure honey was spray-dried. Honey powders were successfully obtained (powder recovery >50%) by adding MD and WPI alone at a Honey: MD ratio of 40:60 or at a Honey:WPI ratio of 70:30. The addition of a small amount of WPI (as low as 0.5% w/w) to MD reduced the amount of carriers required to spray-dry honey. Powder recovery increased from 0 (Honey:MD:WPI ¼ 60:40:0) to 57.4 AE 4.7% when MD was replaced by 0.5% WPI (Honey: MD:WPI ¼ 60:39.5:0.5). The surface tension of feed solutions, surface elemental composition, and glass transition temperature of spray-dried honey powders was analyzed. The mechanisms of such a significant effect of WPI on spray-drying of honey are attributed to the preferential migration of protein to the droplet/air interface and the limited inward movement of protein during moisture evaporation, in conjunction with excellent skin-forming properties of protein upon drying. Powders' moisture content, water activity, and hygroscopicity were negligibly influenced by different carriers. Bulk density and particle size were positively affected by MD concentration, which might be related to agglomeration process of particles.

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Section: Powder Recoverysupporting

confidence: 88%

“…[5,13,14] However, these approaches also have limitations in practice. For example, process-based modifications are not easy and can be economically infeasible.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Addition of Whey Protein Isolate on Spray-Drying Behavior of Honey with Maltodextrin as a Carrier Material

2013

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“…Furthermore, their morphologies are clearly different from those corresponding to the pure materials. As expected, the process yield is significantly affected by the addition of surfactants [33,46], diminishing from 58.24% (in absence of surfactant) to less than 50% when the surfactants are in low proportions. After reaching a minimum value for 0.1% w/v of surfactant, the PY increases with the surfactant concentration (p b 0.05).…”

Section: Particle Size Distribution Of the Feed Suspensions And Spraysupporting

confidence: 74%

The use of arabic gum, maltodextrin and surfactants in the microencapsulation of phytosterols by spray drying

et al. 2015

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Preparation and release mechanism of lavender oil microcapsules with different combinations of coating materials

Zhang

Huang

Xiong

et al. 2019

Flavour & Fragrance J

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The aim of the work was to control morphology and release of lavender oil (LO) microcapsules produced using spray drying through different combination of coating materials (gum acacia, sodium caseinate, gelatin, chitosan, β‐cyclodextrin and polyvinyl alcohol). In addition, the properties of LO microcapsules including encapsulating efficiency (EE), loading capacity, mean particle size and morphology were characterized. Results displayed that the ternary formulations showed higher EE than the pure and binary mixtures; meantime, employment of pure gum acacia indicated the worse encapsulation efficiency. Images from scanning electron microscopy (SEM) showed that morphology of microcapsules has better sphericity because of the presence of polyvinyl alcohol, which illustrated that polyvinyl alcohol might be contributed to surface modification of particles. Furthermore, the release mechanism was described as two stages: burst release and diffusion. And four release models were mainly used to reveal the release mechanism of microcapsules in diffusion process. In most cases, the release of LO microcapsules was dominant by Fickian diffusion except particles prepared from gum acacia—polyvinyl alcohol and gum acacia—sodium caseinate—polyvinyl alcohol.

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The effects of proteins and low molecular weight surfactants on spray drying of model sugar-rich foods: Powder production and characterisation

Cited by 56 publications

References 39 publications

Effect of Addition of Whey Protein Isolate on Spray-Drying Behavior of Honey with Maltodextrin as a Carrier Material

Effect of Addition of Whey Protein Isolate on Spray-Drying Behavior of Honey with Maltodextrin as a Carrier Material

The use of arabic gum, maltodextrin and surfactants in the microencapsulation of phytosterols by spray drying

Preparation and release mechanism of lavender oil microcapsules with different combinations of coating materials

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