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

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.

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 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.

Fate of Salmonella and Enterococcus faecium During Pilot-Scale Spray Drying of Soy Protein Isolate

2020 ◽  
Author(s):  
Philip Steinbrunner ◽  
Bradley P. Marks ◽  
Elliot T. Ryser ◽  
Quincy J. Suehr ◽  
Sanghyup Jeong
Keyword(s):  
Spray Drying ◽  
Soy Protein ◽  
Enterococcus Faecium ◽  
Phage Type ◽  
Soy Protein Isolate ◽  
Pilot Scale ◽  
Protein Isolate ◽  
Spray Dryer ◽  
Drying Process ◽  
Powder Product

Outbreaks and recalls associated with microbial contamination of powdered foods have raised concern for the safety of the spray drying process and its products. However, little research on the fate of bacteria during the spray drying process has been done, leaving much unknown about the risks of contamination in spray dryers. Therefore, quantifying the contamination levels of  Salmonella  and  Enterococcus faecium  (as a surrogate) in various locations within a pilot scale spray dryer can help illustrate the distribution of bacterial contamination, including the final product. A 10% w/w dispersion of water and soy protein isolate was mixed with tryptic soy broth containing yeast extract inoculated with  Salmonella  Enteritidis phage type 30 ( S.  Enteritidis PT30) or  E. faecium  NRRL B-2354. This dispersion was spray dried using a pilot scale tall-form co-current spray dryer at inlet air temperatures of 180, 200, or 220°C. After drying, samples of powder from 8 locations within the system were collected/surface swabbed, plated, and enumerated. Spray drying achieved 2.40-4.15 and 2.33-2.83 log reductions in concentration of  Salmonella  and  E. faecium,  respectively in the final powder product accumulated in the dryer’s collectors.  Salmonella  and  E. faecium  were found in varying concentrations in all locations within the spray dryer after a complete drying cycle. Differences in inlet air temperature between 180-220°C had no significant effect on the inactivation levels. As a surrogate,  E. faecium  was more resistant to spray drying than  Salmonella . Overall, spray drying is capable of significant bacterial reduction in the final powder product, which can be combined with other hurdle technologies. However, adequate cleaning and sanitization procedures must be taken into considerations to prevent cross-contamination.

scholarly journals Effect of Spray-Drying and Freeze-Drying on the Properties of Soybean Hydrolysates

2020 ◽  
Vol 2020 ◽  
pp. 1-8 ◽  
Author(s):  
Huan Wang ◽  
Xiaohong Tong ◽  
Yue Yuan ◽  
Xinhui Peng ◽  
Qiaozhi Zhang ◽  
...  
Keyword(s):  
Spray Drying ◽  
Soy Protein ◽  
Freeze Drying ◽  
Moisture Absorption ◽  
Negative Impact ◽  
Radical Scavenging Activity ◽  
Soy Protein Isolate ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Protein Isolate

The use of enzyme-assisted aqueous extraction to extract soybean oil will produce soy protein hydrolysates (SPH) that have good antioxidant properties but are bitter and hygroscopic. To microencapsulate these hydrolysates, soy protein isolate/maltodextrin mixtures were used as the carrier. The effects of spray-drying and freeze-drying on the bitterness, hygroscopicity, and antioxidant properties were compared. The properties of different dried samples were compared using solubility, hygroscopicity, moisture content, water activity, flowability, and glass transition temperature (Tg). The results showed that the spray-drying was more effective than freeze-drying. Hygroscopicity was reduced to 18.2 g/100 g, and the Tg value was raised to 80.8°C. The morphology was analyzed using scanning electron microscopy, and the antioxidant properties of the samples were measured using the ABTS˙+ radical scavenging activity. The results showed that spray-dried SPH had more carrier masking, which weakened bitterness, reduced moisture absorption, and had no significant negative impact on its oxidation resistance, solubility, and flowability, and spray-drying after carrier encapsulation of SPH improved the recovery rate.

Sign in / Sign up

Export Citation Format

Share Document