scholarly journals Optimization of Spray-Drying Process of Jerusalem artichoke Extract for Inulin Production

Molecules ◽  
2019 ◽  
Vol 24 (9) ◽  
pp. 1674
Author(s):  
Zhenzhou Zhu ◽  
Mailing Wu ◽  
Jie Cai ◽  
Shuyi Li ◽  
Krystian Marszałek ◽  
...  
Keyword(s):  
Particle Size ◽  
Water Content ◽  
Spray Drying ◽  
Freeze Drying ◽  
Heating Temperature ◽  
Great Influence ◽  
Jerusalem Artichoke ◽  
Drying Methods ◽  
Freeze Dried ◽  
Spray Dried

Jerusalem artichoke is an important natural matrix for inulin production. In this experiment, response surface methodology (RSM) was employed to optimize the spray-drying parameters in order to determine the maximal inulin yield. For this study, three independent variables (heating temperature (Tª, 110–120 °C), creep speed (V, 18–22 rpm) and pressure (P, 0.02–0.04 MPa)) were used in the experimental design. Using the Box–Behnken design, the optimal parameters obtained were: drying temperature 114.6 °C, creep speed 20.02 rpm, and pressure: 0.03 MPa. The inulin yield, water content and particle size of inulin obtained by spray-drying and freeze-drying were compared. In this regard, the spray-dried inulin consisted of a white powder having a fine particle size, and the freeze-dried inulin had a pale-yellow fluffy floc. On the other hand, the drying methods had a great influence on the appearance and internal structure of inulin powder, since the spray-dried inulin had a complete and uniform shape and size, whereas the freeze-dried inulin had a flocculated sheet structure. The analysis showed that the spray-drying led to a higher inulin yield, lower water content and better surface structure than freeze-drying.

scholarly journals Effects of Vacuum Freeze-Drying and Vacuum Spray-Drying on Biochemical Properties and Functionalities of Myofibrillar Proteins from Silver Carp

2019 ◽  
Vol 2019 ◽  
pp. 1-8
Author(s):  
Jianzhen Niu ◽  
Binfan Zhao ◽  
Xiujin Guo ◽  
Tao Yin
Keyword(s):  
Spray Drying ◽  
Freeze Drying ◽  
Silver Carp ◽  
Biochemical Properties ◽  
Molecular Structures ◽  
Drying Methods ◽  
Myofibrillar Proteins ◽  
Fish Protein ◽  
Freeze Dried ◽  
Spray Dried

Fish protein powders were produced from silver carp myofibrillar proteins using vacuum freeze-drying and vacuum spray-drying. Biochemical properties and functionalities of freeze-dried and spray-dried powders were determined. The myofibrillar proteins were partially denatured under both the drying methods which were evidenced by the increase of free sulfhydryl content, surface hydrophobicity, and intrinsic fluorescence while the decrease of the Ca2+-ATPase activity and percentage of the α-helical structure. With respect to vacuum freeze-drying, the proteins were denatured to a higher degree by vacuum spray-drying. The spray-dried fish protein powder showed a higher water retention capacity and emulsifying stability index, but the same solubility and emulsifying activity index. The micrographs indicate that vacuum freeze-dried powder formed a spongy structure, while the powder under vacuum spray-drying mostly appeared spherical in shape with hollow inside. Thus, the two drying methods can be used to manufacture fish protein powders with varied molecular structures and functionalities.

A Comparison of Spray-Drying and Freeze-Drying for the Production of Stable Silybin Nanosuspensions

2020 ◽  
Vol 20 (6) ◽  
pp. 3598-3603 ◽  
Author(s):  
Yingying Ma ◽  
Jin Gao ◽  
Wankui Jia ◽  
Yangyang Liu ◽  
Lanying Zhang ◽  
...  
Keyword(s):  
Spray Drying ◽  
Freeze Drying ◽  
Drying Methods ◽  
Dry Powders ◽  
Term Stability ◽  
Long Term Stability ◽  
Freeze Dried ◽  
Spray Dried

Spray-drying and freeze-drying are effective approaches to improve the long-term stability of nanosuspensions. This research explored the effect of spray-drying and freeze-drying techniques on PVP K30-stabilized silybin nanosuspensions. The morphology was observed by scanning electron microscopy (SEM): The spray-dried sample was spherical, and the freeze-dried samples were rodlike with smooth surfaces. The redispersibility was studied via dynamic light scattering (DLS): The size, PDI, and zeta of the spray-dried sample were 133.27 nm, 0.214, and 24.37 mV, respectively; the size, PDI, and zeta of the freeze-dried sample were 298.70 nm, 0.114, and 20.98 mV, respectively. The in vitro dissolution was studied, and the two dry powders showed a significant increase compared to silybin. The two dried powders had better long-term stability than the liquid starting material. Overall, spray-drying and freeze-drying are appropriate drying methods for the preparation of silybin nanosuspensions with better stability and dissolution velocity.

Preparation and characterization of dried cellulose nanofibrils

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Jianping Ni ◽  
Chen Gong ◽  
Zhenghua Su ◽  
Chao Tian
Keyword(s):  
Spray Drying ◽  
Freeze Drying ◽  
Cellulose Nanofibrils ◽  
Time Dependent ◽  
X Ray ◽  
Original State ◽  
Final Mass ◽  
Freeze Dried ◽  
Spray Dried

Abstract One of the main manufacturing challenges is to obtain dried cellulose nanofibrils (CNFs) so that they can be cost effectively transported to customers. This work presents a study on using two methods of drying: freeze drying and spray drying; these dried CNFs were then characterized. The dried CNFs from either freeze drying or spray drying could not recover their original state after simple re-dispersion in water. Compared to spray dried CNFs, the microstructure of the freeze dried CNFs remained in a better shape. This was because the packing of nanofibrils as a result of freeze drying was not as tight as that from spray drying. It was demonstrated by the lower final mass residue and crystallinity of the freeze-dried CNFs, which led to better re-dispersion in water. X-ray diffractometry proved the occurrence of aggregation/hornification of the dried CNFs with increased crystallinity. Time-dependent sedimentation confirmed that the dried CNFs were incapable of forming stable water-re-dispersible suspensions.

scholarly journals α-amylase activity in freeze-dried and spray-dried honey

2020 ◽  
Author(s):  
Anete Keke ◽  
◽  
Ingmars Cinkmanis ◽  
Keyword(s):  
High Performance ◽  
Freeze Drying ◽  
Negative Impact ◽  
Amylase Activity ◽  
Drying Methods ◽  
Sugar Solution ◽  
Powder Concentration ◽  
Freeze Dried ◽  
Spray Dried

Honey is a naturally supersaturated sugar solution, which tends to crystallize. The crystallization of honey can lead to unwanted fermentation that can have a negative impact to honey quality. The production of honey powder could be an alternative method to prevent honey from fermentation. Honey powder could be used as alternative substitute to liquid honey that would allow to use this product more widely in the food industry. α-amylase activity is one of the most important parameters to evaluate the quality of honey. The aim of this study was to investigate the effect of freeze-drying and spray-drying on honey α-amylase activity. Detection of α-amylase activity was carried out by spectrophotometric method. High-performance liquid chromatography was used to determine the content of hydroxymethylfurfural in the powders. The obtained results showed that both drying methods had a negative impact to the enzyme activity in the samples. The lowest activity of α-amylase (8.3 DN) was measured in the spray-dried honey powder. Concentration of hydroxymethylfurfural (HMF) in the powders did not exceed required concentration 40 mg kg-1.

Precipitation of PZT and PLZT Powders Using a Continuous Reactor

1986 ◽  
Vol 73 ◽  
Author(s):  
R. W. Schwartz ◽  
D. J. Eichorst ◽  
D. A. Payne
Keyword(s):  
Particle Size ◽  
Liquid Nitrogen ◽  
Spray Drying ◽  
Growth Rates ◽  
Freeze Drying ◽  
Balance Model ◽  
Continuous Reactor ◽  
Population Balance Model ◽  
Population Densities ◽  
Freeze Dried

ABSTRACTPZT and PLZT powders were prepared from nitrate and chloride precursors in a continuous constant volume precipitator. After precipitation, the powders were dried by a variety of methods, including: spray-drying, freeze-drying (in liquid nitrogen), and centrifugal freeze-drying. Spraydried powders were found to have a spherical morphology, and to be solid. The particle size was in the micron range. Powders dried by nitrogen freezedrying were characterized by an open morphology of agglomerated platelets. For centrifugally freeze-dried powders, particle size analyses were found to fit a population balance model, giving crystallite, cluster, and agglomerate population densities and growth rates.

scholarly journals Flow behavior of cocoa pulp powder containing maltodextrin

2020 ◽  
Vol 23 ◽  
Author(s):  
Luciana Carneiro Ribeiro ◽  
José Maria Correia da Costa ◽  
Marcos Rodrigues Amorim Afonso
Keyword(s):  
Spray Drying ◽  
Powder Particle ◽  
Freeze Drying ◽  
Particle Surface ◽  
Wall Friction ◽  
Powder Flow ◽  
Flow Index ◽  
Drying Methods ◽  
Powder Particle Size ◽  
Freeze Dried

Abstract This study aimed to evaluate the influence of maltodextrin addition on the flow properties of cocoa pulp powder obtained by spray and freeze drying. Cocoa pulp samples received 15% and 30% (m m-1) maltodextrin DE20. Two drying methods were used, spray and freeze drying. Powder morphology was evaluated through scanning electron microscopy (SEM). Wall friction angle, bulk density and tapped density were determined. Carr index (CI), Hausner ratio (HR) and flow index (FI) were used to evaluate powder flow. The particles powders obtained by spray drying showed rounded shapes, whereas the freeze dried powder showed irregular shapes. Increased maltodextrin concentration in the samples altered the powder particle size by spray drying and powder particle surface by freeze drying. The powder by spray drying of the sample with 30% of maltodextrin showed smallest wall friction angles, 13.4 to 14.9. The powder by freeze drying of the samples with 15% and 30% of maltodextrin showed wall friction angles between 14.0 and 20.6. Regarding flow, the powders by spray drying containing 30% of maltodextrin showed the best CI, HR and FI, 24.88, 1.33 and 4.88, respectively, being considered an acceptable flow. According to CI, HR and FI values, samples with 15% of maltodextrin produced powder classified as difficult flow in both methods applied. The higher maltodextrin concentration in cocoa pulp, the lower agglomeration in the powder by spray drying and the smoother particles surfaces in the powder by freeze drying. The addition of maltodextrin to the samples, for both drying methods, improve the powder flow and decrease the powder cohesion.

scholarly journals A Comparison of Microfluidic-Jet Spray Drying, Two-Fluid Nozzle Spray Drying, and Freeze-Drying for Co-Encapsulating β-Carotene, Lutein, Zeaxanthin, and Fish Oil

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1522
Author(s):  
Yongchao Zhu ◽  
Yaoyao Peng ◽  
Jingyuan Wen ◽  
Siew Young Quek
Keyword(s):  
Particle Size ◽  
Fish Oil ◽  
Spray Drying ◽  
Freeze Drying ◽  
Morphological Characteristics ◽  
In Vitro Digestion ◽  
Drying Methods ◽  
Two Fluid ◽  
Β Carotene

Various microencapsulation techniques can result in significant differences in the properties of dried microcapsules. Microencapsulation is an effective approach to improve fish oil properties, including oxidisability and unpleasant flavour. In this study, β-carotene, lutein, zeaxanthin, and fish oil were co-encapsulated by microfluidic-jet spray drying (MFJSD), two-fluid nozzle spray drying (SD), and freeze-drying (FD), respectively. The aim of the current study is to understand the effect of different drying techniques on microcapsule properties. Whey protein isolate (WPI) and octenylsuccinic anhydride (OSA) modified starch were used as wall matrices in this study for encapsulating carotenoids and fish oil due to their strong emulsifying properties. Results showed the MFJSD microcapsules presented uniform particle size and regular morphological characteristics, while the SD and FD microcapsules presented a large distribution of particle size and irregular morphological characteristics. Compared to the SD and FD microcapsules, the MFJSD microcapsules possessed higher microencapsulation efficiency (94.0–95.1%), higher tapped density (0.373–0.652 g/cm3), and higher flowability (the Carr index of 16.0–30.0%). After a 4-week storage, the SD microcapsules showed the lower retention of carotenoids, as well as ω-3 LC-PUFAs than the FD and MFJSD microcapsules. After in vitro digestion trial, the differences in the digestion behaviours of the microcapsules mainly resulted from the different wall materials, but independent of drying methods. This study has provided an alternative way of delivering visual-beneficial compounds via a novel drying method, which is fundamentally essential in both areas of microencapsulation application and functional food development.

scholarly journals Standardization of Aquafaba Production and Application in Vegan Mayonnaise Analogs

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1978 ◽  
Author(s):  
Yue He ◽  
Sarah K. Purdy ◽  
Timothy J. Tse ◽  
Bunyamin Tar’an ◽  
Venkatesh Meda ◽  
...  
Keyword(s):  
Spray Drying ◽  
Reference Sample ◽  
Egg Yolk ◽  
Physicochemical Characteristics ◽  
Drying Methods ◽  
Food Emulsions ◽  
Freeze Dried ◽  
Wide Range ◽  
Product Solution ◽  
Spray Dried

Canning or boiling pulse seeds in water produces a by-product solution, called “aquafaba”, that can be used as a plant-based emulsifier. One of the major problems facing the commercialization of aquafaba is inconsistency in quality and functionality. In this study, chickpea aquafaba production and drying methods were optimized to produce standardized aquafaba powder. Aquafaba samples, both freeze-dried and spray-dried, were used to make egg-free, vegan mayonnaise. Mayonnaise and analog physicochemical characteristics, microstructure, and stability were tested and compared to mayonnaise prepared using egg yolk. Chickpeas steeped in water at 4 °C for 16 h, followed by cooking at 75 kPa for 30 min at 116 °C, yielded aquafaba that produced the best emulsion qualities. Both lyophilization and spray drying to dehydrate aquafaba resulted in powders that retained their functionality following rehydration. Mayonnaise analogs made with aquafaba powder remained stable for 28 days of storage at 4 °C, although their droplet size was significantly higher than the reference sample made with egg yolk. These results show that aquafaba production can be standardized for optimal emulsion qualities, and dried aquafaba can mimic egg functions in food emulsions and has the potential to produce a wide range of eggless food products.

Microencapsulation of Bioactive Compounds from Hibiscus Calyces Using Different Encapsulating Materials

2018 ◽  
Vol 14 (1) ◽  
Author(s):  
Alessandra Piovesana ◽  
Caciano Pelayo Zapata Noreña
Keyword(s):  
Spray Drying ◽  
Freeze Drying ◽  
Guar Gum ◽  
Gum Arabic ◽  
Spherical Shape ◽  
Freeze Dried ◽  
Microscopy Analysis ◽  
Powder Properties ◽  
Partially Hydrolyzed Guar Gum ◽  
Spray Dried

Abstract:Hibiscus calyces extract was microencapsulated by freeze drying and spray drying using partially hydrolyzed guar gum (PHGG), polydextrose (PD) or gum Arabic (GA) at 10 % as encapsulating agents. The retention of anthocyanins ranged from 59.8 to 64.6 % and from 66.4 to 74.3 %, and for antioxidant activity from 66.54 to 71.71 and 69.90 to 73.26 %, for spray-dried and for freeze-dried powders, respectively. The best result obtained, for the anthocyanins content, reducing capacity and ABTS, was for the powder produced by freeze drying using GA. Regarding physical powder properties, samples produced by spray drying using GA, followed by PHGG had the best results, with values of 95.80 and 95.20 %, 31.33 and 28.87 %, 17.43 and 10.96°C for solubility, hygroscopicity and Tg, respectively. Microscopy analysis also indicated that powders produced by spray drying using GA and PHGG had the best structures, showing particles of spherical shape and without agglomeration.

scholarly journals Evaluation of Innovative Dried Purée from Jerusalem Artichoke—In Vitro Studies of Its Physicochemical and Health-Promoting Properties

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2644
Author(s):  
Jan Oszmiański ◽  
Sabina Lachowicz ◽  
Paulina Nowicka ◽  
Paweł Rubiński ◽  
Tomasz Cebulak
Keyword(s):  
Freeze Drying ◽  
Jerusalem Artichoke ◽  
Polyphenolic Compounds ◽  
Raw Material ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Activity Inhibition ◽  
Health Promoting

The present study aimed to evaluate the effect of Jerusalem artichoke processing methods and drying methods (freeze drying, sublimation drying, vacuum drying) on the basic physicochemical parameters, profiles and contents of sugars and polyphenolic compounds, and health-promoting properties (antioxidant activity, inhibition of the activities of α-amylase, α-glucosidase, and pancreatic lipase) of the produced purée. A total of 25 polyphenolic compounds belonging to hydroxycinnamic phenolic acids (LC-PDA-MS-QTof) were detected in Jerusalem artichoke purée. Their average content in the raw material was at 820 mg/100 g dm (UPLC-PDA-FL) and was 2.7 times higher than in the cooked material. The chemical composition and the health-promoting value of the purées were affected by the drying method, with the most beneficial values of the evaluated parameters obtained upon freeze drying. Vacuum drying could offer an alternative to freeze drying, as both methods ensured relatively comparable values of the assessed parameters.

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