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Results of physicochemical parameters of sour cherry Marasca juice powder produced with the addition of 20, 30 and 40 % of maltodextrin (MD) with 4-7 and 13-17 dextrose equivalent (DE) and gum arabic (GA) at diff erent drying temperatures
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Response surface methodology was applied for optimization of the sour cherry Marasca juice spray drying process with 20, 30 and 40 % of carriers maltodextrin with dextrose equivalent (DE) value of 4-7 and 13-17 and gum arabic, at three drying temperatures: 150, 175 and 200 °C. Increase in carrier mass per volume ratio resulted in lower moisture con...
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Context 1
... experimental design and statistical analysis were done using STATISTICA v. 10 Experimental design (DOE) soft ware (StatSoft Inc., Tulsa, OK, USA). A full factorial design comprising nine experimental trials for each carri- er material used was chosen to evaluate the combined ef- fect of two factors, carrier mass per volume ratio and dry- ing temperature, termed X 1 and X 2 , respectively (Table 1), giving in total 27 experimental runs. Experiments were performed in duplicate, starting with the lowest carrier mass per volume ratio and the lowest temperature. ...
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The optimization of beetroot juice powder was devised using Box-Behnken design to optimize the spray drying parameters of inlet air temperature (IAT) (160–180 °C), maltodextrin (MD) addition rate (5–15%) and feed flow rate (FFR) (400–600 ml/h). The experimental results were ( p p p > 0.05 except hygroscopicity. The optimum conditions were found as...
Citations
... Results revealed that spray drying at 1:1 drug to carrier ratio produced much lower yield than the 1:5 ratio which could be attributed to sticking the drug to the inner cylinder of the drying chamber as a result of the insufficient amount of carrier to protect the drug at such low ratio. It is worthy to note that particle loss from the spray-drying process can occur because of several factors including deposition on the drying chamber wall, escape of fine particles from the outlet of air filter and powder loss during powder collection [51]. Therefore, carrier ratio to drug is considered a critical factor in the spray-drying process as it significantly impacts the % yield [52][53][54]. ...
The objective of the current study was to create an efficient, minimally invasive combined system comprising in situ forming hydrogel loaded with both spray-dried polymeric nanoparticles encapsulating linezolid and nanohydroxyapatite for local injection to bones or their close vicinity. The developed system was designed for a dual function namely releasing the drug in a sustained manner for long-term treatment of bone infections and supporting bone proliferation and new tissues generation. To achieve these objectives, two release sustainment systems for linezolid were optimized namely a composite in situ forming chitosan hydrogel and spray-dried PLGA/PLA solid nanoparticles. The composite, in situ forming hydrogel of chitosan was prepared using two different gelling agents namely glycerophosphate (GP) and sodium bicarbonate (NaHCO 3 ) at 3 different concentrations each. The spray-dried linezolid-loaded PLGA/PLA nanoparticles were developed using a water-soluble carrier (PVP K30) and a lipid soluble one (cetyl alcohol) along with 3 types of dl -lactide and/or dl -lactide-co-glycolide copolymer using nano-spray-drying technique. Finally, the optimized spray-dried linezolid nanoparticles were incorporated into the optimized composite hydrogel containing nanohydroxy apatite (nHA). The combined hydrogel/nanoparticle systems displayed reasonable injectability with excellent gelation time at 37 °C. The optimum formulae sustained the release of linezolid for 7–10 days, which reveals its ability to reduce the frequency of injection during the course of treatment of bones infections and increase the patients’ compliance. They succeeded to alleviate the bone infections and the associated clinical, biochemical, radiological, and histopathological changes within 2–4 weeks of injection. As to the state of art in this study and to the best of our knowledge, no such complete and systematic study on this type of combined in situ forming hydrogel loaded with spray-dried nanoparticles of linezolid is available yet in literatures.
Graphical Abstract
... Drying efficiency, moisture content, solubility index, flowability, and density of the powders were determined in this section. Drying efficiency of the powders was determined as the ratio of the dry matter content in juice powder to the dry matter content of the feed by the following equation [21]: ...
... where m p and m f are the total solid mass in the juice powder and feed (g), respectively. The moisture content of the juice powder was calculated through a vacuum oven (NUVE, model EV018, London, UK) at 85°C, until the weight reached the constant value and presented in %w/w [10,21]. ...
... Solubility of the spray-dried was significantly higher than that of the freeze-dried powders (P < 0:05), which can be attributed to the time required for drying. In this way, it was found that rapid drying increases the number of pores in the powder particles and reduces the contact angle between the powder surface and the rehydration medium, thus facilitating and accelerating the rehydration [21]. It has been understood that the solubility of freeze-dried black mulberry powder was lower than that of spray-dried ones [1]. ...
The physicochemical properties and the survival of Lactiplantibacillus plantarum mixed with blend of fruit juice powders dried by spray and freeze drying methods were investigated. A formula containing maltodextrin 14% and malt extract 6% as a carrier and juices of red grape 20.4%, mulberry 75.6%, and strawberry 4.0% along with the bacterium (Lpb. plantarum) with 3 × 10 9 CFU/mL were dried by spray drying and freeze drying methods, separately. The physicochemical properties including color attribute, nutritional properties of the powders such as antioxidant, and phenolic content were measured. Drying efficiency of freeze-dried was 80.48%, which was higher than the spray-dried powders (50.84%). The higher antioxidant (87.95) and total phenolic content (3032.6 mg GAE/L) was achieved by freeze drying technique; however, lower moisture content and flowability as well as higher solubility and bulk density were obtained for spray-dried powders. The survival of probiotics in freeze-dried powders was higher than the spray-dried powders which can be related to mild conditions. The study indicated that the juice powders are suitable carriers for Lpb. plantarum and constitute good alternatives to highly acidic fruit juices.
... In addition, it is important to produce powders with desirable physical properties (moisture content, hygroscopicity, bulk density, solubility, etc.), as this affects their storage, packaging, and behavior in food formulations. Among the encapsulation methods, spray drying (SD) of vegetable and essential oils, fats, flavors, and colorants has attracted attention due to its low operating cost, easy production scale-up, high production yield, and resultant powders with good reconstitution characteristics, low water activity, and Thus, optimization of the SD conditions is recommended for the production of stable and high-quality powders with good physicochemical properties, rehydration capacity, and characteristic sensory attributes [18]. For stability and storage of powder, properties such as moisture content, water activity, and hygroscopicity are crucial, while bulk density is important for packaging [15]. ...
... Regarding the drying temperature, the powders produced with GA had higher solubility when dried at higher temperatures, while the powders produced with β-CD and GA:β-CD had higher solubility at lower temperatures. In the study of Elez Garofulić et al. (2016) [18], maltodextrin at 13-17 DE also showed the opposite behavior under the influence of different temperatures when compared to maltodextrin at 4-7 DE and GA, and its solubility decreased at higher drying temperatures. ...
The aim of this study was to evaluate the effect of spray-drying parameters on the physicochemical properties of encapsulated sea buckthorn berry oil. Different carriers (gum arabic, β-cyclodextrin, and their mixture (1:1, w/w)), inlet air temperatures (120, 150, and 180 °C), and carrier-to-oil ratios (2, 3, and 4, w/w) were evaluated. The obtained powders were characterized in terms of the product yield (36.79–64.60%), encapsulation efficiency (73.08–93.18%), moisture content (0.23–3.70%), hygroscopicity (1.5–7.06 g/100 g), solubility (19.55–74.70%), bulk density (0.25–0.44 g/L), total carotenoid content (mg/100 g dm), and antioxidant capacity (871.83–1454.39 μmol TE/100 g dm). All physicochemical properties were significantly affected by the carrier-to-oil ratio and inlet air temperature. Higher carrier-to-oil ratios increased the product yield, encapsulation efficiency, solubility, and bulk density and decreased the powder hygroscopicity. Elevating the drying temperatures during spray drying also increased the product yield, encapsulation efficiency, and solubility, while it decreased the powder moisture content, total carotenoid content, and antioxidant capacity. Based on the physicochemical properties, the use of β-cyclodextrin as a carrier, a drying temperature of 120 °C, and a carrier-to-oil ratio of 4 were selected as optimal conditions for the production of sea buckthorn berry oil powder. The obtained powder is a valuable material for a wide range of applications in the food and nutraceutical industries.
... Powder Yield. Based on dry matter measurements, the process yield of powder was calculated by Equation 1 (Garofulić et al., 2016). ...
The study aims to obtain spray-dried tomato powders with a high and effective product yield and enhanced powder quality. The experiment for this investigation entailed the use of several carrier agents, which were maltodextrin (MD) of 4-7 dextrose equivalents (DE), MD of 10-12 DE, and gum Arabic (GA), each in varied concentrations of 5% and 10% with spray drying inlet temperatures of 140°C, 150°C, and 160°C. Powder yield, bulk density, hygroscopicity, moisture content, water solubility, water absorption, color properties, particle size, and powder morphology were all evaluated in spray-dried tomato powders. The results revealed that the stability of the tomato powder is considerably better at high temperatures and concentrations (at 10%, 160oC), with MD 4-7 DE being the best carrier agent among the three tested carrier agents. According to the powder analysis, the product has a moisture content of 3.17 ± 0.29%, the highest yield percentage of 32.1%, a low bulk density of 0.2943 ± 0.01 g/cm3, the lowest hygroscopicity at 5.67± 0.58 %, a high water solubility index (WSI) at 89.98 ± 1.25%, a low water absorption index (WAI) at 6.22 ± 0.22%, an intermediate particle size of 24.73 µm, and color L*, a*,b* values at 31.59 ± 0.03, 11.62 ± 0.08 and 13.32 ± 0.12. The result showed that at higher temperatures and higher concentrations, the powder characteristics are more likely to have a higher yield, WSI, and larger particle size, as well as lower bulk density, hygroscopicity, moisture content, WAI, and color index.
... The fruits and juice of 'Marasca' are the raw material for the most famous delicacy, liqueur Maraschino, known since the XVI th century and produced in Zadar until now. The different range of products is also produced from 'Maraska' sour cherry, like non-alcoholic beverages, marmalades, canned and bottled fruits (compotes), but also some novel products like spray-dried cherry powder or freeze-dried cherry fruits that might be utilized in conditory and food industry for the development of functional food products (Pedisić et al., 2010;Garofulić et al., 2016), thanks to their suitability for processing and high content of bioactive compounds (Pedisić et al., 2007). ...
The production of sour and sweet cherries is increasing thanks to the recognition of the nutritional and commercial value these fruit species have. Sour cherry has high levels of antioxidants and bioactive components, and it is technologically suitable for numerous ways of processing. There are plenty of novel food products that may be made from sour cherry fruits. Sweet cherry is, behind its nutritional value, recognized as a high-income crop mainly used for consuming in fresh condition. Among plenty of known cultivars spread internationally over the majority of production areas, there is also growing interest in local cultivars as a part of new and unique offers especially demanded by some categories of consumers. These cultivars are not spread widely but may be of interest for producers that are searching for a specific market niche, as well as consumers demanding something unique. We give a review of native cultivars of sour and sweet cherries grown in Croatia. Among sour cherries, the most important is ‘Maraska’ and ‘Oblačinska’, the first one by its unique aromas, high content of TSS, and adaptability to grow in marginal growing areas, while the other one by its high yield that does not have negative influence on the quality of fruits for juice and jam production and other processing purposes. These cultivars grow as populations with a high amount of accumulated variability and may be a source for clonal selection. We also give a review of internationally less known local cultivars of sweet cherries grown in Croatia (‘Tugarka’, ‘Creska’, ‘Okićka’, ‘Gomilička’, etc.) grown within certain areas of production, providing their pomological and technological description, pointing out their adaptability to certain marginal producing conditions and other traits that may attract the interest of growers internationally.
... The ratio of the dry content of the barberry powder to the dry content of the feeding solution was used to calculate product yield (Eq. 1) [32]: ...
Background
Barberry fruit is a good source of natural antioxidants and various functional compounds. Different concentrations of maltodextrin (10, 13, and 16% w/w) were used to produce spray-dried barberry juice powder and the powders (50, 60, and 70%) were applied to create effervescent tablets.
Results
The results showed that by increasing the amount of maltodextrin concentration, moisture, and water activity decreased ( p < 0.05), but antioxidant activity increased. The barberry powder prepared with 13% (w/w) maltodextrin showed appropriate flowability, color, high antioxidant activity, and phenol content. The presence of high amounts of barberry powder in the tablet increased the disintegration time (1.02–4.03 min).
Conclusions
The tablet containing 60% barberry powder was selected as the best sample. Based on the results, barberry tablets with good color, high antioxidant activity, and phenolic compounds can be used as a ‘ready-to-drink’ product.
... where M a is the mass of the beaker plus sample after drying at 105 • C; and, M b is the initial mass of the beaker The hygroscopicity of powder samples was conducted according to literature with slight modification [25]. Briefly, 1 g of spray-dried sample was accurately weighted into an aluminium cap. ...
... The current results showed that the hygroscopicity ranged between 17.45 and 18.53 g/100 g ( Table 2) for different juice powders. The values were similar to those that were reported on spray-dried blackberry [24], and sour cherry juice [25], but slightly higher than the values that were reported for pineapple and carambola powders [20]. Figure 2 shows the microstructure of the spray-dried powders, as observed using SEM. ...
This study aimed to offer an alternative way for delivering the benefits of the mandarin fruit juice to consumers via spray drying microencapsulation. Two mandarin cultivars, Afourer (A) and Richard Special (RS), were studied. Three types of juice sample were prepared, i.e., the whole fruit juice (A3 & RS3), the flavedo-removed fruit juice (A2 & RS2), and the peel-removed fruit juice (A1 & RS1) samples. Gum Acacia and maltodextrin (ratio of 1:1, w/w) were chosen as wall matrices for aiding the drying of the juice samples while using a microfluidic-jet spray dryer. The properties of the fruit powder (colour, water activity, bulk/trapped density, solubility, hygroscopicity, morphology) and the retention of major phytochemicals (i.e., phenolic and volatile compounds) were examined. The results showed that the powders produced from the whole fruit juices (A3 and RS3) gave higher yellow colour with a regular winkled surface than other powders (A1 & RS1, and A2 & RS2). The water activity of mandarin powders was in a range of 0.14 to 0.25, and the solubility was around 74% with no significant difference among all of the powders. The whole fruit powders had a significantly higher concentration of phenolic compounds (A3, 1023 µg/100 mg vs. A2, 809 µg/100 mg vs. A1, 653 µg/100 mg) and aroma compounds (A3, 775,558 µg/L vs. A2, 125,617 µg/L vs. A1, 12,590 µg/L). This study contributed to the delivery of phenolic and flavour compounds of the mandarin fruits, at the same time minimising waste generation during processing. It also gave insight into the production of spray-dried powders from the whole mandarin fruits.
... Drying yield was calculated as the ratio of the dry matter content in final juice powder to the dry matter content of the feed (Elez Garofulić et al., 2016). It is given as ...
... The moisture content (%) of the powder was calculated as per the standard oven dry method by measuring the mass before and after drying the powder in an oven at 105°C until it reached constant weight (Elez Garofulić et al., 2016). ...
The interest in nondairy-based probiotic foods has significantly increased due to lactose intolerance, casein allergy, and associated cholesterol risks. Fruit-based products could be an excellent alternative option. In the present work, Sohiong (Prunus nepalensis) juice has been used for the development of a possible probiotic product. Sohiong juice was enzymatically extracted and fermented with probiotic Lactobacillus plantarum subsp. plantarum. The fermented juice was then spray dried to make a probiotic powder. The spray-drying process conditions including maltodextrin concentration (12–25% w/w), inlet temperature (120–140°C), and inlet feed rate (120–240 ml/h) were optimized using response surface methodology. The responses evaluated were drying yield, moisture content, encapsulation efficiency, and color difference. The results showed that the optimum conditions for the production of Sohiong juice powder with acceptable quality were 120°C inlet temperature, 12% w/w maltodextrin concentration, and 201 ml/h feed rate. A powder yield of 57.68% at a moisture content of 3.95% could be achieved with an encapsulation efficiency of 85.75%. The viable probiotic cell count in the Sohiong powder was more than the recommended value of 6.0 log CFU/g up to 36 days when stored at ambient condition and up to 104 days under refrigerated condition suggesting the feasibility of developing spray-dried nondairy probiotic powder from Sohiong juice.
... However, the powder yields from this research were low, ranging from 18.6% to 32%, because the process was not optimised and no carriers were used. Researchers have found that products with certain sugars or high fat content could result in low powder yield during spray drying due to stickiness from sugar with low T g (glass transition temperatures) or low melting point triglycerides [15][16][17]. To overcome this, gum, protein, or carbohydrate-based carriers can be added to encapsulate and form a barrier around freely dispersed active material. ...
... To overcome this, gum, protein, or carbohydrate-based carriers can be added to encapsulate and form a barrier around freely dispersed active material. Microencapsulation through spray drying has proven to be efficient and practical, favouring product quality, increasing shelf life of fruit powders, maintaining stability of bioactive compounds, and increasing powder yield [16,18]. ...
Avocado wastewater (AWW) is the largest by-product of cold pressed avocado oil. The aim of this study was to valorise AWW by converting it into spray dried powder for use as a lipid peroxidation inhibiting food preservative. To increase the powder yield of AWW, addition of carriers and spray drying parameters (temperature and feed flow rate) were optimised. The highest AWW powder yield was 49%, and was obtained using 5% whey protein concentrate (WPC), with a feed flow rate of 5.8 g/min and an inlet drying temperature of 160 °C. The liquid chromatography mass spectrophotometry (LC-MS) analysis showed that AWW encapsulated with WPC had the highest retention of α-tocopherol (181.6 mg/kg powder). AWW with 5% WPC was tested as a preservative in pork fat cooked at 180 °C for 15 min. Thiobarbaturic acid reactive substances (TBARS) assay showed that the effectiveness of AWW powder was comparable to commercial additives such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and sodium erythorbate (E316).
... Solubility of WPC-Fe complex was determined by following the method of Elez Garofulić et al. (19) with modifications in the speed of centrifugation. Powder (1 g) was placed in a glass centrifuge tube with 10 mL distilled water and stirred vigorously for 1 min on a vortex vibrator (Spinix vortex shaker 3020; Tarsons Products Pvt. ...
Poor absorption of iron from food and oral iron formulations results in extensive use of high-dose oral iron, which is not tolerated. Disposal of whey, a byproduct of the cheese industry, causes environmental pollution. Whey proteins have the ability to bind significant amount of iron, thereby reducing its chemical reactivity and incompatibility with other components in foods. To make iron compatible with food, it was complexed with whey protein concentrate (WPC). After complexation, centrifugation and ultrafiltration techniques were utilised to eliminate the insoluble and free iron from the solution. To enable the availability of whey protein concentrate-iron (WPC-Fe) complex in the powder form, spray drying technique was used. Optimized spray drying conditions used for the preparation were: inlet temperature 180 °C, flow rate 2.66 mL/min and solution of total solids 15 %. The complex was observed to be stable under different processing conditions. The in vitro bioaccessibility (iron uptake) of the bound iron from the WPC-Fe complex was significantly higher (p<0.05) than that from iron(II) sulphate under simulated gastrointes-tinal conditions. WPC-Fe complex with improved iron bioaccessibility could safely substitute iron fortificants in different functional food preparations.
