Spray-drying microencapsulation of β-carotene by soy protein isolate and/or OSA-modified starch

2014 ◽  
Vol 131 (12) ◽  
pp. n/a-n/a ◽  
Author(s):  
Xi-Xiang Deng ◽  
Zhong Chen ◽  
Qiang Huang ◽  
Xiong Fu ◽  
Chuan-He Tang
Keyword(s):  
Spray Drying ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Modified Starch ◽  
Β Carotene

scholarly journals Addition of Salt Ions before Spraying Improves Heat- and Cold-Induced Gel Properties of Soy Protein Isolate (SPI)

2019 ◽  
Vol 9 (6) ◽  
pp. 1076 ◽  
Author(s):  
Li Zheng ◽  
Fei Teng ◽  
Na Wang ◽  
Xue-Na Zhang ◽  
Joe Regenstein ◽  
...  
Keyword(s):  
Spray Drying ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Three Dimensional ◽  
Meat Products ◽  
Protein Isolate ◽  
Dimensional Structure ◽  
Gel Properties ◽  
Dry Powders ◽  
Salt Ions

Spray drying is used in the food industry to convert liquids into dry powders. The effect of the addition of salt ions before spray drying to improve the heat- and cold-induced gel properties of soy protein isolate (SPI) was investigated. Certain concentrations of Na+ (0.005–0.01 M), Mg2+ (0.005 M), and Ca2+ (0.005 M) significantly increased the hardness, springiness, cohesiveness, chewiness, gumminess, resilience, and water holding capacity of the heat- and cold-induced gels. This effect arises predominantly due to the functional groups buried in the protein matrix that are partially exposed to improve the interactions between the protein molecules. The main interactions that promoted gel formation and maintained the three-dimensional structure of the heat- and cold-induced gels were hydrophobic and disulfide interactions. Analysis using scanning electron microscopy showed that the heat- and cold-induced gels were uniform, had smooth surfaces, and had smaller pores with added Na+ (0.01 M), Mg2+ (0.005 M), and Ca2+ (0.005 M). The results indicate that we might broaden the applications of SPI by simulating the industrial gel manufacturing process for products such as fish balls and chiba tofu. Overall, adding salt ions before spray drying could offer great potential for the development of SPI with enhanced functionality suitable for comminuted meat products.

Development of a soy protein isolate–carrageenan–quercetagetin non-covalent complex for the stabilization of β-carotene emulsions

2017 ◽  
Vol 8 (12) ◽  
pp. 4356-4363 ◽  
Author(s):  
Like Mao ◽  
Weiyou Wang ◽  
Kedong Tai ◽  
Fang Yuan ◽  
Yanxiang Gao
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Covalent Complex ◽  
Β Carotene

The current study investigated the application of a soy protein isolate (SPI), κ-carrageenan (CG) and quercetagetin (Qut) non-covalent complex in stabilizing β-carotene emulsions.

scholarly journals Extraction and Microencapsulation of Bioactive Compounds from Muicle (Justicia spicigera) and Their Use in the Formulation of Functional Foods

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1747
Author(s):  
Norma Cristina Castro-Alatorre ◽  
Tzayhrí Gallardo-Velázquez ◽  
Luis Carlos Boyano-Orozco ◽  
Darío Iker Téllez-Medina ◽  
Ofelia Gabriela Meza-Márquez ◽  
...  
Keyword(s):  
Spray Drying ◽  
Sensory Evaluation ◽  
Bioactive Compounds ◽  
Soy Protein ◽  
Functional Foods ◽  
Aqueous Ethanol ◽  
Soy Protein Isolate ◽  
Storage Period ◽  
Protein Isolate ◽  
Ethanolic Extraction

Bioactive compounds (BC) present in muicle leaves were extracted using the best extraction conditions obtained with a Box–Behnken experimental design, extracting 95% of BC. Microencapsulation of muicle BC was carried out by spray drying using DE10 maltodextrin (MD) and soy protein isolate (SPI) as encapsulating agents. The best conditions for the ethanolic extraction of BC from muicle were 30 °C, 40% aqueous ethanol, and one extraction for 1 h. The best spray drying encapsulating conditions for BC and antioxidant capacity (AC) using MD as an encapsulating agent were: 160–80 °C and 10% MD in the feeding solution, and for SPI: 180–70 °C and 5% SPI in the feeding solution. Microcapsules were added to yogurt and a sensory evaluation and retention of BC during 15-day storage at 4 °C was performed. Sensory evaluation showed that yogurt with added MD microcapsules had better acceptance than that with SPI microcapsules. Based on this, a jelly with added muicle MD microcapsules was also prepared which obtained better acceptance by the judges. At the end of the storage period, yogurt with SPI microcapsules showed better retention of BC and AC than yogurts with MD microcapsules; however, products with MD microcapsules had better acceptance.

Antimicrobial Paper Based on a Soy Protein Isolate or Modified Starch Coating Including Carvacrol and Cinnamaldehyde

2007 ◽  
Vol 55 (6) ◽  
pp. 2155-2162 ◽  
Author(s):  
Afef Ben Arfa ◽  
Laurence Preziosi-Belloy ◽  
Pascale Chalier ◽  
Nathalie Gontard
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Modified Starch

Microencapsulation of vanillin by spray drying using soy protein isolate-maltodextrin as wall material

2015 ◽  
Vol 30 (5) ◽  
pp. 387-391 ◽  
Author(s):  
Mohammad Noshad ◽  
Mohebbat Mohebbi ◽  
Arash Koocheki ◽  
Fakhri Shahidi
Keyword(s):  
Spray Drying ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Wall Material
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