Incorporation of spray dried and freeze dried blackberry particles in edible films: Morphology, stability to pH, sterilization and biodegradation

2019 ◽  
Vol 20 ◽  
pp. 100313 ◽  
Author(s):  
Gislaine Ferreira Nogueira ◽  
Farayde Matta Fakhouri ◽  
Rafael Augustus de Oliveira
Keyword(s):  
Edible Films ◽  
Freeze Dried ◽  
Spray Dried

Storage stability of freeze-dried, spray-dried and drum-dried skim milk powders evaluated by available lysine

LWT ◽  
2016 ◽  
Vol 73 ◽  
pp. 675-682 ◽  
Author(s):  
Kataneh Aalaei ◽  
Marilyn Rayner ◽  
Ingegerd Sjöholm
Keyword(s):  
Storage Stability ◽  
Skim Milk ◽  
Freeze Dried ◽  
Available Lysine ◽  
Spray Dried

scholarly journals Freeze versus Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material

2021 ◽  
Author(s):  
Aleksandra A. Jovanović ◽  
Steva M. Lević ◽  
Vladimir B. Pavlovic ◽  
Smilja B. Markovic ◽  
Rada V. Pjanovic ◽  
...  
Keyword(s):  
Spray Drying ◽  
Dry Weight ◽  
Drying Process ◽  
Scanning Calorimetry ◽  
Coating Agent ◽  
Microwave Assisted ◽  
Freeze Dried ◽  
Wild Thyme ◽  
The Impact ◽  
Spray Dried

Freeze drying was compared with spray drying regarding feasibility to process wild thyme drug in order to obtain dry formulations at laboratory scale starting from liquid extracts produced by different extraction methods: maceration, heat-, ultrasound-, and microwave-assisted extractions. Higher powder yield (based on the dry weight prior to extraction) was achieved by freeze than spray drying and lower loss of total polyphenol content (TPC) and total flavonoid content (TFC) due to the drying process. Gelatin as a coating agent (5% w/w) provided better TPC recovery by 70% in case of lyophilization and higher powder yield in case of spray drying by diminishing material deposition on the wall of the drying chamber. The resulting gelatin-free and gelatin-containing powders carried polyphenols in amount ~190 and 53-75 mg gallic acid equivalents GAE/g of powder, respectively. Microwave-assisted extract formulation distinguished from others by higher content of polyphenols, proteins and sugars, higher bulk density and lower solubility. The type of the drying process affected mainly position of the gelatin-derived -OH and amide bands in FTIR spectra. Spray dried formulations compared to freeze dried expressed higher thermal stability as confirmed by differential scanning calorimetry analysis and higher diffusion coefficient; the last feature can be associated with the lower specific surface area of irregularly shaped freeze-dried particles (151-223 µm) compared to small microspheres (~8 µm) in spray-dried powder.

Comparison of the Thermal Transitions of Spray-Dried and Freeze-Dried Egg Whites by Differential Scanning Calorimetry

2020 ◽  
Vol 13 (8) ◽  
pp. 1329-1343
Author(s):  
Jin-Hong Zhao ◽  
Li-Sha Liu ◽  
Shyam S. Sablani ◽  
Yi-Jiao Peng ◽  
Hong-Wei Xiao ◽  
...  
Keyword(s):  
Differential Scanning Calorimetry ◽  
Thermal Transitions ◽  
Scanning Calorimetry ◽  
Freeze Dried ◽  
Spray Dried

Crystallization behavior of spray-dried and freeze-dried graphene oxide/poly(trimethylene terephthalate) composites

2014 ◽  
Vol 131 (11) ◽  
pp. n/a-n/a ◽  
Author(s):  
Chengxin Guo ◽  
Liangliang Ji ◽  
Yaowen Li ◽  
Xiaoming Yang ◽  
Yingfeng Tu
Keyword(s):  
Graphene Oxide ◽  
Crystallization Behavior ◽  
Freeze Dried ◽  
Trimethylene Terephthalate ◽  
Spray Dried

scholarly journals Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation

Antioxidants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 667
Author(s):  
Sofia C. Lourenço ◽  
Maria João Fraqueza ◽  
Maria Helena Fernandes ◽  
Margarida Moldão-Martins ◽  
Vítor D. Alves
Keyword(s):  
Lipid Oxidation ◽  
Natural Antioxidants ◽  
Inhibitory Effect ◽  
Edible Films ◽  
Active Compounds ◽  
Beef Meat ◽  
Freeze Dried ◽  
Pineapple Peel ◽  
Beef Steaks ◽  
Meat Samples

Alginate-based edible films containing natural antioxidants from pineapple peel were applied in the microbial spoilage control, color preservation, and barrier to lipid oxidation of beef steaks under storage at 4 °C for five days. Different stabilization methods of pineapple peel compounds were used before incorporation into alginate films, including extracted compounds with an hydroalcoholic solvent encapsulated in microparticles, microparticles produced by spray-drying pineapple peel juice, and particles obtained by milling freeze dried pineapple peel. Bioactive films exhibited higher antioxidant activity (between 0.15 µmol to 0.35 µmol FeSO4.7H2O/g dried film) than the alginate film without these compounds (0.02 µmol FeSO4.7H2O/g dried film). Results showed that control films without active compounds had no significant effect on decreasing the microbial load of aerobic mesophilic and Pseudomonas spp., while the films containing encapsulated hydroalcoholic extract showed a significant inhibitory effect on microbial growth of meat at two days of storage. Alginate films containing peel encapsulated extract were effective for maintaining the color hue and intensity of red beef meat samples. Pineapple peel antioxidants have the potential to retard lipid oxidation in meat samples, and the possibility of incorporation of a higher amount of pineapple peel bioactive compounds in the films should be investigated.

scholarly journals Eating Habits and Sustainable Food Production in the Development of Innovative “Healthy” Snacks

2019 ◽  
Vol 11 (10) ◽  
pp. 2800 ◽  
Author(s):  
Agnieszka Ciurzyńska ◽  
Piotr Cieśluk ◽  
Magdalena Barwińska ◽  
Weronika Marczak ◽  
Agnieszka Ordyniak ◽  
...  
Keyword(s):  
New Technologies ◽  
Eating Habits ◽  
Edible Films ◽  
Sustainable Food ◽  
Daily Diet ◽  
Freeze Dried ◽  
Innovative Products ◽  
Minimum Number ◽  
Dried Fruit ◽  
The Impact

In recent years, science about nutrition and food technology has grown enormously. These advances have provided information about the human body’s need for certain nutrients and the impact of human nutrition on quality of life and health. New technologies enable the production of many new products that meet the expectations of food consumers. To meet the challenges posed by consumers, food producers are developing new food products that are included in the next generation food. Changing nutritional trends force the food industry and technologists to look for innovative products that are not only ready for immediate consumption, but are also unique in terms of nutritional value and contain a minimum number of additives. Existing research trends are intended to develop innovative products, which can be considered a healthy snack that can help in the fight against obesity, especially among children. Such products are freeze-dried fruit or vegetable gels, fruit skins or edible films. The aim of the work is to present a review of the problem of increasing childhood obesity, the place of snacks in the daily diet and the possibility of replacing unhealthy, high-calorie snacks with alternative products with beneficial properties, in which balanced production is used. For example, the use of freeze-drying and the addition of only natural hydrocolloids provides an “clean label” healthy snack that is appreciated by conscious consumers.

Stabilizing and destabilizing effects of drug-excipient interactions in spray-dried, freeze-dried, and granulated Sennae fructus extracts

2019 ◽  
Vol 38 (14) ◽  
pp. 1882-1890
Author(s):  
Kira-Isabel Zier ◽  
Wulf Schultze ◽  
Uta Sazama ◽  
Michael Fröba ◽  
Claudia S. Leopold
Keyword(s):  
Freeze Dried ◽  
Spray Dried ◽  
Excipient Interactions

Properties and Stability of Spray-Dried and Freeze-Dried Microcapsules Co-Encapsulated with Fish Oil, Phytosterol Esters, and Limonene

2013 ◽  
Vol 31 (6) ◽  
pp. 707-716 ◽  
Author(s):  
Qiong Chen ◽  
Fang Zhong ◽  
Jingyuan Wen ◽  
Duncan McGillivray ◽  
Siew Young Quek
Keyword(s):  
Fish Oil ◽  
Phytosterol Esters ◽  
Freeze Dried ◽  
Spray Dried
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