Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization
TL;DR: In this paper, the microstructure, stickiness, hygroscopicity and solubility of powder mango juice were analyzed using a mini-spray dryer of laboratorial scale.
Abstract: This work aimed the induction of crystallization on powder mango juice during the process of spray drying and the correlation of the microstructure of the powder obtained with the functional properties of stickiness and solubility. To perform this work, we used mango juice with 12 °Brix. Before being dehydrated, the juice undertook addition from the following carriers: maltodextrin, gum arabic and starch waxy in the concentration of 12%. The solution also received addition of crystalline cellulose in the concentrations of 0, 3, 6 and 9%. The powder was obtained through the use of a mini-spray dryer of laboratorial scale. Analyses of microstructure, stickiness, hygroscopicity and solubility were performed on the obtained powder. The microstructure analyses showed that the powders of the mango juices obtained through spray drying using the carriers maltodextrin, gum arabic, starch waxy without the addition of cellulose presented surfaces of amorphous particles. The analysis XRD showed that when 3, 6 and 9% of cellulose were added, the particles showed half-crystalline surfaces. The value of stickiness decreased in terms of the concentration of cellulose reaching values of 0.15, 0.22 and 0.11 Kg-f for maltodextrin, gum arabic and starch waxy, respectively. The functional property of solubility is affected when 9% of cellulose is added reaching the values of 72, 71 and 31% for the carriers maltodextrin, gum arabic and starch wax, respectively.
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TL;DR: In this paper, the influence of spray drying conditions on physicochemical properties of acai powder was studied, including moisture content, hygroscopicity, process yield, and anthocyanin retention.
724 citations
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TL;DR: In this article, the authors used Refractance Window® (RW) drying, freeze drying (FD), drum drying (DD), and spray drying (SD) to obtain mango powders.
488 citations
Cites methods from "Effect of the carriers on the micro..."
...Solubility of mango powder was determined using the procedure developed by Eastman and Moore (1984) as adopted by Cano-Chauca et al. (2005)....
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TL;DR: In this paper, the effect of temperature and water activity on anthocyanin stability and antioxidant activity of powdered acai juice was evaluated throughout 120 days, using spray drying using four types of carrier agents (maltodextrin 10DE, maltodesxtrin 20DE, gum Arabic and tapioca starch).
462 citations
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TL;DR: The effects of the partial or total replacement of gum arabic by modified starch, maltodextrin and inulin on the characteristics of rosemary essential oil microencapsulated by spray drying were evaluated.
430 citations
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TL;DR: In this paper, the effects of some processing parameters on moisture content, water activity, drying yield, bulk density, solubility, glass transition temperature (T g ), and microstructure of spray dried black mulberry (Morus nigra ) juice powders were investigated.
388 citations
References
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TL;DR: Current research in the stabilization of amorphous solids focuses on the stabilize of labile substances during processing and storage using additives, the prevention of crystallization of the excipients that must remainAmorphous for their intended functions, and the selection of appropriate storage conditions under which amorphously solids are stable.
1,367 citations
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TL;DR: In this paper, the authors highlight the major research works that deal with the stickiness property of sugar-rich foods and apply various manawm that have been applied to spray dry such products.
Abstract: Stickiness is a major reason that limits the spray drying of various sugar-rich food products.Higher hygrmopicity of amorphous powder, increase in solubility of sugars with temperature, and lower melting point and glass transition temperature, contribute to the aickiness problem. So far, the glass transition temperature has been widely accepted as a ben indicator for stickiness. There are various manawm that have been applied to spray dry such product. Some of them are the addition of drying aids, modilication of drier design and use of mild drying temperature conditions. This review paper highlights the major research works that deal with the stickiness property of sugar-rich foods.
539 citations
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TL;DR: In this article, the effects of water, freeze-concentration and effective molecular weight on glass transition (T) of maltose and maltodextrins were studied, and methods to predict Tg were used to establish state diagrams.
Abstract: The effects of water, freeze-concentration and effective molecular weight (M,) on glass transition (T,) of maltose and maltodextrins were studied, and methods to predict Tg were used to establish state diagrams. Tg of maximally freeze-concentrated solutes (Tg and onset of ice melting (TJ increased with M,, and for high molecular weight polysaccharides TL and TA were predicted to have the same temperature value. Ice formation at TL
384 citations
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TL;DR: In this article, a comprehensive assessment of such disorder has been carried out on predetermined mixtures of crystalline and amorphous samples, as well as on crystalline samples mechanically milled for various periods of time.
320 citations
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24 Mar 1995
TL;DR: A review of available technology focusing on Hydrocolloids Modified Starch, Maltodextrin, and Corn Syrup Solids as wall materials for food encapsulation can be found in this article.
Abstract: Encapsulation: Overview of Uses and Techniques Controlled Release Techniques in the Food Industry Encapsulation of Food Ingredients: A Review of Available Technology, Focusing on Hydrocolloids Modified Starch, Maltodextrin, and Corn Syrup Solids as Wall Materials for Food Encapsulation Acacia Gums: Natural Encapsulation Agent for Food Ingredients Use of Cyclodextrins for Encapsulation in the Use and Treatment of Food Products Food Ingredient Encapsulation: An Overview Centrifugal Suspension-Separation for Coating Food Ingredients Centrifugal Extrusion Encapsulation Utilization of Coacervated Flavors Liposomes for Controlled Release in the Food Industry Factors Influencing Volatile Release from Encapsulation Matrices Evaluation of the Mechanisms Associated with the Release of Encapsulated Flavor Materials from Maltodextrin Matrices Developments in Gum Acacias for the Encapsulation of Flavors Flavor Encapsulation: Influence of Encapsulation Media on Aroma Retention During Drying Protection of Artificial Blueberry Flavor in Microwave Frozen Pancakes by Spray Drying and Secondary Fat Coating Processes Vitamin A Fortification in a High Stress Environment Review of Patents for Encapsulation and Controlled Release of Food Ingredients
310 citations