Introduction to physical polymer science

In recent years, great interest has been focused on using natural antioxidants in food products, due to studies indicating possible adverse effects that may be related to the consumption of synthetic antioxidants. A variety of plant materials are known to be natural sources of antioxidants, such as herbs, spices, seeds, fruits and vegetables. The interest in these natural components is not only due to their biological value, but also to their economic impact, as most of them may be extracted from food by-products and under-exploited plant species. This article provides an overview of current knowledge on natural antioxidants: their sources, extraction methods and stabilization processes. In addition, recent studies on their applications in the food industry are also addressed; namely, as preservatives in different food products and in active films for packaging purposes and edible coatings.

https://www.mdpi.com/1420-3049/24/22/4132/pdf

Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications.

Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review

Background Spray drying is extensively used to preserve fruit and vegetable juices in powder form The major concern is to obtain high quality fruit and vegetable powders, which requires optimization of spray drying conditions High drying temperature damages sensitive bioactive compounds, carrier agent protects such compounds and other factors involved in spray drying affect physicochemical and microstructural attributes of the product Scope and approach This review summarizes current trends of spray drying of fruit and vegetable juices, covering principles of spray drying, physicochemical and microstructural effects of spray drying conditions, optimization of spray drying conditions and new developments in spray drying Several new techniques have been introduced into spray drying, helping to overcome its limitations These techniques are posted to set new standards for the production of high quality fruit and vegetable powders in industrial application Key findings and conclusions The most significant factors in spray drying are inlet temperature and carrier agent Successful spray drying enhances physical properties of powdered products, while preserving bioactive compounds with the help of carrier agents or their combinations Response surface methodology is the most suitable tool for optimization of spray drying conditions The application of ultrasound technique during atomization, vacuum drying chamber with controlled atmosphere, and supply of dehumidified air to drying chamber of basic spray dryer have distinctly improved the potential of the technology over conventional spray drying These advances will contribute to further research improvement of drying of fruit and vegetable juices by conventional approaches as well as modified spray drying techniques

Trends of spray drying: A critical review on drying of fruit and vegetable juices

Physicochemical properties of starches from diverse rice cultivars varying in apparent amylose content and gelatinisation temperature combinations

Plant extracts as natural antioxidants in meat and meat products.

Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder

https://cyberleninka.org/article/n/367448.pdf

Sowriappan John Don Bosco

Papers

Plant extracts as natural antioxidants in meat and meat products.

Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder

Effect of apple pomace on quality characteristics of brown rice based cracker

Effect of puffing on physical and antioxidant properties of brown rice

Cultivar difference in physicochemical properties of starches and flours from temperate rice of Indian Himalayas