The enhancement and encapsulation of Agaricus bisporus flavor

Liu, Zhiqiang; Zhou, Jianhong; Zeng, Yanwei; Ouyang, Xu-long

doi:10.1016/j.jfoodeng.2004.01.038

Cited by 50 publications

(34 citation statements)

References 10 publications

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“…The main factors in spray-drying that must be optimized are feed temperature, air inlet temperature, and air outlet temperature (Liu, Zhou, Zeng, & Ouyang, 2004). In fact, feed temperature modifies the viscosity of the emulsion, its fluidity and thus, its capacity to be homogenously sprayed.…”

Section: Operating Conditionsmentioning

confidence: 99%

Applications of spray-drying in microencapsulation of food ingredients: An overview

Gharsallaoui

Roudaut

Chambin

et al. 2007

Food Research International

1,970

1,087

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Section: Operating Conditionsmentioning

confidence: 99%

Applications of spray-drying in microencapsulation of food ingredients: An overview

Gharsallaoui

Roudaut

Chambin

et al. 2007

Food Research International

1,970

1,087

View full text Add to dashboard Cite

“…Studying the effect of operating parameters on the physical properties of powder helps to identify the optimum operating conditions of spray dryers and their effect on powder characteristics (Chegini & Ghobadian, 2007;Wang, Lu, Lv, & Bie, 2009). The main factors in spray drying that must be optimized are feed temperature, air inlet temperature, and air outlet temperature (Liu, Zhou, Zeng, & Ouyang, 2004;Wang et al, 2009). Feed temperature modifies the viscosity of the emulsion and thus, its capacity to be homogenously sprayed.…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation by spray drying of gallic acid with nopal mucilage (Opuntia ficus indica)

Medina‐Torres

García-Cruz

Calderas

et al. 2013

LWT - Food Science and Technology

110

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“…[6] A great deal of research has been developed to study the effects of operating conditions during spray drying to improve encapsulation efficiency. [7,8] The inlet and outlet air temperature, feed temperature, solid matter concentration, etc., affect product quality with respect to density, water content, fluidity, and stickiness of the dried materials. A challenge for drying engineers is to design a process that attains desired product qualities without damage and loss to sensitive ingredients.…”

Section: Introductionmentioning

confidence: 99%

Spray Drying of Casein Aggregates Loaded with β-Carotene: Influences of Acidic Conditions and Storage Time on Surface Structure and Encapsulation Efficiencies

Jarunglumlert

Nakagawa

2013

Drying Technology

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Spray-dried casein-encapsulated b-carotene powders were prepared for encapsulation efficiency studies with respect to structural changes in casein aggregates prior to drying. The use of casein aggregates as shell matrix materials for encapsulation is of interest in encapsulation research; however, the relationship between process conditions and casein aggregation is not completely understood. Here, we report the investigation of the influence of solution pH and storage time on casein aggregate structural changes, in addition to encapsulation efficiency after spray drying. Total b-carotene loading quantities observed were higher when a solution with lower pH was employed in the dried powder preparation. Specimens obtained from a solution with pH 5.5 gave the highest total loading efficiency. Loading efficiencies were largely improved when the solutions were stored for 5 days prior to spray drying. Small-angle X-ray scattering analysis confirmed that surface structures and particle sizes were correlated to the solution pH used, as well as to storage time. At lower pH conditions (pH 5.5), particle sizes greatly increased over the entire storage duration, with a rough surface formed in the first 6 h, followed by a gradual surface smoothing. At higher pH conditions (pH 6.0-7.0), a rough surface formed accompanied by an increase in the particle size in the first 24 h, after which the size gradually decreased with the smoothed surface formation. The encapsulation efficiencies could be correlated with these structural changes during storage. The results obtained provide important insights into the encapsulation process and are expected to improve applications involving casein aggregation.

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The enhancement and encapsulation of Agaricus bisporus flavor

Cited by 50 publications

References 10 publications

Applications of spray-drying in microencapsulation of food ingredients: An overview

Applications of spray-drying in microencapsulation of food ingredients: An overview

Microencapsulation by spray drying of gallic acid with nopal mucilage (Opuntia ficus indica)

Spray Drying of Casein Aggregates Loaded with β-Carotene: Influences of Acidic Conditions and Storage Time on Surface Structure and Encapsulation Efficiencies

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