scholarly journals Engineering of Liposome Structure to Enhance Physicochemical Properties of Spirulina plantensis Protein Hydrolysate: Stability during Spray-Drying

Antioxidants ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 1953
Author(s):  
Maryam Mohammadi ◽  
Hamed Hamishehkar ◽  
Marjan Ghorbani ◽  
Rahim Shahvalizadeh ◽  
Mirian Pateiro ◽  
...  
Keyword(s):  
Spray Drying ◽  
Functional Food ◽  
Encapsulation Efficiency ◽  
Protein Hydrolysate ◽  
Physical Stability ◽  
Food Ingredient ◽  
Human Diet ◽  
Chitosan Biopolymer ◽  
Spray Dried ◽  
Over Time

Encapsulating hydrolysates in liposomes can be an effective way to improve their stability and bioactivity. In this study, Spirulina hydrolysate was successfully encapsulated into nanoliposomes composed of different stabilizers (cholesterol or γ-oryzanol), and the synthesized liposomes were finally coated with chitosan biopolymer. The synthesized formulations were fully characterized and their antioxidant activity evaluated using different methods. Then, stabilization of coated nanoliposomes (chitosomes) by spray-drying within the maltodextrin matrix was investigated. A small mean diameter and homogeneous size distribution with high encapsulation efficiency were found in all the formulations, while liposomes stabilized with γ-oryzanol and coated with chitosan showed the highest physical stability over time and preserved approximately 90% of their initial antioxidant capacity. Spray-dried powder could preserve all characteristics of peptide-loaded chitosomes. Thus, spray-dried hydrolysate-containing chitosomes could be considered as a functional food ingredient for the human diet.

scholarly journals Preparation of Spray-Dried Functional Food: Effect of Adding Bacillus clausii Bacteria as a Co-Microencapsulating Agent on the Conservation of Resveratrol

Processes ◽  
2020 ◽  
Vol 8 (7) ◽  
pp. 849
Author(s):  
Daniel Vázquez-Maldonado ◽  
Vicente Espinosa-Solis ◽  
César Leyva-Porras ◽  
Patricia Aguirre-Bañuelos ◽  
Fidel Martinez-Gutierrez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Spray Drying ◽  
Functional Food ◽  
Food Effect ◽  
Antioxidant Properties ◽  
Sem Micrographs ◽  
Spherical Morphology ◽  
Bacillus Clausii ◽  
Spray Dried

The effect of bacteria (Bacillus clausii) addition on the culturability and antioxidant activity of resveratrol prepared by spray drying was studied in this work. Inulin and lactose were employed as carrying agents and their performance compared. Resveratrol microencapsulated in inulin showed the highest antioxidant activity (26%) against free radicals. The co-encapsulated materials (bacteria and resveratrol) in inulin and lactose showed similar activities (21%, and 23%, respectively) suggesting that part of resveratrol was absorbed by the bacteria. Particles showed a regular spherical morphology with smooth surfaces, and size in the micrometer range (2–25 μm). The absence of bacteria in the SEM micrographs and the culturability activity suggested the preservation of the organisms within the micro and co-microencapsulated particles. The present work proposes the preparation of a functional food with probiotic and antioxidant properties.

scholarly journals Effects of maltodextrin concentration and inlet temperature on the physicochemical properties of spray-dried kuini powder

2020 ◽  
pp. 117-131
Author(s):  
Yu Von Germaine Chng ◽  
Lee Sin Chang ◽  
Liew Phing Pui
Keyword(s):  
Spray Drying ◽  
Water Activity ◽  
Water Solubility ◽  
Antioxidant Properties ◽  
High Water ◽  
Inlet Temperature ◽  
Food Ingredient ◽  
Carotene Content ◽  
Lower Viscosity ◽  
Spray Dried

Kuini (Mangifera odorata) is known for its intense flavour, attractive colour, rich fibre content and antioxidant properties. However, its short shelf life (bruise within a week) limits the availability of this fruit. Hence, spray drying was proposed to transform this fruit into powder to increase its application. The maltodextrin concentration of 5–20% (w/w) and inlet temperatures of 140–180°C were applied to produce kuini powders. The effect of maltodextrin concentrations at constant inlet temperature (160°C) showed that a higher amount of maltodextrin (20% w/w) produced powder with a low water activity (0.16 ± 0.01 Aw), moisture content (2.16 ± 0.60%) and hygroscopicity (20.45 ± 0.60 g/100g) but the orange colour of the powder turned pale. The kuini powder was further spray dried at different inlet temperatures at constant optimal maltodextrin concentration (20% w/w). The kuini powder that was spray dried at 160°C had the optimal properties: low water activity (0.17 ± 0.01 Aw) and hygroscopicity (22.12 ± 0.09 g/100g) with high water solubility index, WSI (79.90 ± 1.85%) and wettability (279 ± 8 s), indicating the powder can be applied as a food ingredient with high solubility. The optimal spray-drying condition for the production of kuini powder was 20% (w/w) maltodextrin concentration at 160°C inlet temperature to have the highest yield of 43.08 ± 2.77%. Eventhough the reconstituted kuini powder had lower viscosity, colour and β-carotene content than kuini juice, this study showed the feasibility of production of kuini powder using spray drying operation which may broaden its application in the food industry.

scholarly journals Effect of Inlet Air Temperature on the Properties of Spray Dried San-sakng (Albertisia papuana Becc.) Leaf

2020 ◽  
Vol 8 (6) ◽  
pp. 1245-1249
Author(s):  
Eva Mayasari ◽  
Satrijo Saloko ◽  
Oke Anandika Lestari ◽  
Maria Ulfa
Keyword(s):  
Particle Size ◽  
Bulk Density ◽  
Spray Drying ◽  
Air Temperature ◽  
Encapsulation Efficiency ◽  
Raw Material ◽  
West Kalimantan ◽  
Umami Taste ◽  
Randomized Design ◽  
Spray Dried

Free glutamic acid is a flavor enhancer compound that provided umami taste. San-sakng (Albertisia papuana Becc.) leaf has been used as a seasoning in the Dayaks tribe, West Kalimantan, Indonesia. The aim of this study was evaluated the effect of different drying inlet air temperature on physico-chemical of the spray dried san-sakng leaf. San-sakng leaf powders was produced using spray drying and maltodextrin as raw material. Completely randomized design was used with one factor, namely drying inlet air temperature on the spray drying process (130°C, 140°C, and 150°C). The results showed that moisture, solubility, bulk density, particle size, and encapsulation efficiency on the San-sakng leaf powders presented significantly affected by the drying inlet air temperature. Increasing inlet air temperature led to reduced moisture, bulk density, and particle size, whereas enhancing the solubility and encapsulation efficiency.

scholarly journals Characterization of spray-dried Gac aril extract and estimated shelf life of β-carotene and lycopene

PeerJ ◽  
2021 ◽  
Vol 9 ◽  
pp. e11134
Author(s):  
Benjawan Thumthanaruk ◽  
Natta Laohakunjit ◽  
Grady W. Chism
Keyword(s):  
Shelf Life ◽  
Spray Drying ◽  
High Speed ◽  
Inlet Temperature ◽  
Food Ingredient ◽  
Momordica Cochinchinensis ◽  
Lycopene Content ◽  
Β Carotene ◽  
Spray Dried

Background Fresh Gac (Momordica cochinchinensis) fruit is rich in carotenoids, mainly β-carotene and lycopene, but these compounds are sensitive to degradation. Spray drying is used to encapsulate the sensitive β-carotene and lycopene with different materials. Only a few reports of using highly branched cyclodextrin (HBCD) have been published. Additionally, studies of β-carotene and lycopene losses in Gac powders during storage are limited. Therefore, the encapsulation of β-carotene and lycopene of Gac aril with HBCD by spray drying at different inlet temperatures were compared. The shelf life of β-carotene and lycopene during storage was also calculated. Methods The fresh Gac aril was separated and kept frozen before the experiment. Gac aril and water (1:5 w/v) were centrifuged at 8,000 g at 20 °C for 15 min using a high-speed centrifuge (Sorval; Dupont, Wilmington, DE, USA). The supernatant was filtered twice and concentrated until 15° Brix using a rotary evaporator (R-200; Buchi, Flawil, Switzerland). The mixture of concentrated aril extract and highly branched cyclodextrin at 5% (w/v) was dried at three inlet temperatures by a spray dryer (B-290; Buchi, Flawil, Switzerland) with drying air flow rate, compressor air pressure, and feed rate set at 473 L/h, 40 m3/h, and 3 mL/min, respectively . The physicochemical qualities, particle image morphology, and estimated storage time of β-carotene and lycopene were determined. Results Increased inlet temperatures of spray drying decreased the bulk density, β-carotene, and lycopene content of spray-dried powders significantly. The color values of dried powders had significant differences in yellowness (b*) and chroma, but not lightness (L*), redness (a*), and hue when the inlet temperature increased from 160 °C to 180 °C. The maximum reduction of β-carotene and lycopene observed during storage at 55 °C was 90.88% and 91.11% for 33 and 18 days. For β-carotene, the estimated shelf-life (retention of 50% of β-carotene) was 9.9, 48.4, and 91.6 days at 25 °C, 10 °C, and 4 °C. The shelf-life of lycopene was 26, 176, and 357 days at 25 °C, 10 °C, and 4 °C, respectively. HBCD could be potentially used as an encapsulating agent in spray-dried Gac aril, but the shelf-life of β-carotene and lycopene needs to be improved to be useful as a food ingredient.

Foaming and Emulsifying Properties of Porcine Red Cell Protein Concentrate

2010 ◽  
Vol 16 (4) ◽  
pp. 289-296 ◽  
Author(s):  
P. Salvador ◽  
E. Saguer ◽  
D. Parés ◽  
C. Carretero ◽  
M. Toldrà
Keyword(s):  
Protein Content ◽  
Spray Drying ◽  
Protein Concentration ◽  
Cell Protein ◽  
Blood Protein ◽  
Red Cell ◽  
Emulsifying Properties ◽  
Food Ingredient ◽  
Foaming Capacity ◽  
Spray Dried

This work focuses on studying the effects of pH (7.0 and 4.5) and protein concentration on the foaming and emulsifying properties of fresh (F) and spray-dried (SD) porcine red cell protein (RCP) concentrates in order to evaluate the proper use of this blood protein as a functional food ingredient. Also, protein solubility is measured through the pH range from 3.0 to 8.0. In each case, all concentrates show a high solubility, although this is significantly affected by pH. Spray drying slightly reduces the solubility at mild acid and neutral conditions. The foaming capacity is found to be dependent on pH as well as on the drying treatment. SD-RCP concentrates show better foaming capacity than F-RCP. The minimum protein concentration required to attain the highest foaming capacity is found under acid pH for the spray-dried concentrates. Although F-RCP shows low foam stability at acid and neutral pH, spray drying and protein content enhance the stability of foams. Emulsifying properties show dependence on pH as well as on protein content. Furthermore, spray drying affects the emulsifying properties but in different ways, depending on pH and protein concentration.

Microencapsulation of probiotics in finger millet milk complex to improve encapsulation efficiency and viability

2021 ◽  
pp. 108201322110037
Author(s):  
D Priscilla Mercy Anitha ◽  
Periyar Selvam Sellamuthu
Keyword(s):  
Spray Drying ◽  
Smooth Surface ◽  
Encapsulation Efficiency ◽  
Finger Millet ◽  
Phenolic Content ◽  
Viable Count ◽  
Low Ph ◽  
Total Phenol Content ◽  
Inlet Temperature ◽  
Spray Dried

This study aimed to assess the effectiveness of finger millet milk complex (almond gum with maltodextrin) to encapsulate the isolated Lactobacillus strains. The wall materials were optimized based on its encapsulation efficiency, antioxidant activity, total phenol content and encapsulation yield. The strains were spray-dried at the optimized condition: 120 °C inlet temperature, maltodextrin 30% and almond gum 1.5%. Survival count of microencapsulated Lactobacillus plantarum RS09 and RS23 strains were 7.91 and 7.83 CFU/g respectively. Viability of microencapsulated strains and free cells under low pH, bile salt, simulated gastric juice and intestinal juice were assessed. Strain RS09 exhibited the highest viable count. Addition of almond gum and finger millet milk increased the phenolic content and offered a protective effect to the strains during spray drying. Results also showed that the powders were amorphous with partial irregularities and a smooth surface with less dents. Hence, they could be used as potential encapsulating agents during spray drying.

scholarly journals MICROENCAPSULATION OF SHARK LIVER OIL POOL BY SPRAY DRYING

2018 ◽  
Vol 48 (2) ◽  
pp. 89-93
Author(s):  
C. M. GARCIA ◽  
M. FERNANDEZ ◽  
O. D. LOPEZ ◽  
M. CASTIÑEIRA ◽  
B. MARTINEZ ◽  
...  
Keyword(s):  
Vitamin A ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Gum Arabic ◽  
Reversed Phase ◽  
Mix Design ◽  
Reversed Phase Hplc ◽  
Shark Liver Oil ◽  
Spray Dried ◽  
Main Factor

The aim of this paper is to study the spray-dried microencapsulation of shark liver oil using gum arabic and maltodextrin as encapsulating agents. A mix design, was developed where the main factor was the ratio between gum arabic and maltodextrin. Vitamin A content in microencapsulated and non-microencapsulated oil was determined by reversed-phase HPLC analysis, as well as the release of vitamin A from the dried product. The following parameters were also evaluated: encapsulation efficiency, loss on drying, surface morphology and particle size. The encapsulation efficiency of microencapsulated oil increased slightly as the concentration of gum increased. To reach higher encapsulation efficiency and lower moisture content of microencapsulated oil, the combination of gum arabic and maltodextrin should be maintained at 47% and 23%, respectively, according to established manufacturing conditions. The microencapsulation of oil by spray drying has no statistically significant effect on the vitamin A content response, or on its release rate.

scholarly journals Effect of Storage Humidity on Physical Stability of Spray-Dried Naproxen Amorphous Solid Dispersions with Polyvinylpyrrolidone: Two Fluid Nozzle vs. Three Fluid Nozzle

Pharmaceutics ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 1074
Author(s):  
Sonal V. Bhujbal ◽  
Yongchao Su ◽  
Vaibhav Pathak ◽  
Dmitry Y. Zemlyanov ◽  
Alex-Anthony Cavallaro ◽  
...  
Keyword(s):  
Spray Drying ◽  
Single Channel ◽  
Solid Dispersions ◽  
Physical Stability ◽  
Volume Ratio ◽  
Amorphous Solid ◽  
Drug Dissolution ◽  
Amorphous Solid Dispersions ◽  
Two Fluid ◽  
Spray Dried

In a spray drying operation, a two-fluid nozzle (2FN) with a single channel is commonly used for atomizing the feed solution. However, the less commonly used three-fluid nozzle (3FN) has two separate channels, which allow spray drying of materials in two incompatible solution systems. Although amorphous solid dispersions (ASDs) prepared using a 3FN have been reported to deliver comparable drug dissolution performance relative to those prepared using a 2FN, few studies have systematically examined the effect of 3FN on the physical stability. Therefore, the goal of this work is to systematically study the physical stability of ASDs that are spray-dried using a 3FN compared to those prepared using the traditional 2FN. For the 2FN, a single solution of naproxen and polyvinylpyrrolidone (PVP) was prepared in a mixture of acetone and water at a 1:1 volume ratio because 2FN allows for only one solution inlet. For the 3FN, naproxen and PVP were dissolved individually in acetone and water, respectively, because 3FN allows simultaneous entry of two solutions. Upon storage of the formulated ASDs at different humidity levels (25%, 55% and 75% RH), naproxen crystallized more quickly from the 3FN ASDs as compared with the 2FN ASDs. 3FN ASDs crystallized after 5 days of storage at all conditions, whereas 2FN ASDs did not crystallize even at 55% RH for two months. This relatively higher crystallization tendency of 3FN ASDs was attributed to the inhomogeneity of drug and polymers as identified by the solid-state Nuclear Magnetic Resonance findings, specifically due to poor mixing of water- and acetone-based solutions at the 3FN nozzle. When only acetone was used as a solvent to prepare drug-polymer solutions for 3FN, the formulated ASD was found to be stable for >3 months of storage (at 75% RH), which suggests that instability of the 3FN ASD was due to the insufficient mixing of water and acetone solutions. This study provides insights into the effects of solvent and nozzle choices on the physical stability of spray-dried ASDs.

Optimization of Microcrystalline Cellulose PH 101, Lactose, and Kollidon® K 30 To Obtain Co-Processed Excipient Through Spray Drying

2017 ◽  
Vol 7 (2) ◽  
Author(s):  
Kusuma P. ◽  
Syukri Y ◽  
Sholehuddin F. ◽  
Fazzri N. ◽  
Romdhonah . ◽  
...  
Keyword(s):  
Spray Drying ◽  
Microcrystalline Cellulose ◽  
Chemical Change ◽  
Direct Compression ◽  
Flow Properties ◽  
Scanning Calorimetry ◽  
Compression Process ◽  
Infrared Spectrophotometer ◽  
Physical Mixtures ◽  
Spray Dried

The most efficient tablet processing method is direct compression. For this method, the filler-binder can be made by coprocessing via spray drying method. The purpose of this study was to investigate the effect of spray dried co-processing on microcrystalline cellulose (MCC) PH 101, lactose and Kollidon® K 30 as well as to define the optimum proportions. Spray dried MCC PH 101, lactose, and Kollidon® K 30 were varied in 13 different mixture design proportions to obtain compact, free-flowing filler-binder co-processed excipients (CPE). Compactibility and flow properties became the key parameters to determine the optimum proportions of CPE that would be compared to their physical mixtures. The result showed that the optimum proportion of CPE had better compactibility and flow properties than the physical mixtures. The optimum CPE, consisting of only MCC PH 101 and Kollidon® K 30 without lactose, that were characterized using infrared spectrophotometer, differential scanning calorimetry (DSC), X-ray diffraction (XRD), and scanning electron microscope (SEM) indicated no chemical change therein. Therefore, this study showed that spray dried MCC PH 101, lactose and Kollidon® K 30 could be one of the filler-binder alternatives for direct compression process.

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