Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties
TL;DR: In this article, the effects of spray-drying conditions on yield and physical properties of the final product were reviewed and it was shown that milk-based protein isolates as carrier materials are more effective according to product yield in lower ratios, than carbohydrate-based carrier materials.
Abstract: Background Spray-drying is one of the highly utilized techniques to increase the shelf-life of food products. However, there are problems during spray-drying of sugar-rich fruit and vegetable juices due to the low glass transition temperature of sugars present in these products (Bhandari, Datta, & Howes, 1997). The sugars transform into a sticky form which increases the deposition at the surface of the drying chamber, which eventually decreases product yield. To achieve an effective drying and to obtain an acceptable product, drying conditions must be optimized. Scope and approach Product yield and physical properties of the final powder are affected by various factors, including carrier material and its concentration added into the feed, feed flow rate, atomization speed/pressure, and drying temperature. This paper reviews the effects of these conditions on yield and the physical properties of the final product. Key findings and conclusions Recent studies have clearly shown that milk-based protein isolates as carrier materials are more effective, according to product yield in lower ratios, than carbohydrate-based carrier materials. Physical characteristics of the final powder vary according to process parameters.
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TL;DR: The systematic approach used for the study of β-carotene microencapsulation process by spray drying using arabic gum may be easily applied for other core and wall materials.
Abstract: Carotenoids are a class of natural pigments found mainly in fruits and vegetables. Among them, β-carotene is regarded the most potent precursor of vitamin A. However, it is susceptible to oxidation upon exposure to oxygen, light, and heat, which can result in loss of colour, antioxidant activity, and vitamin activity. Thus, the objective of this work was to study the microencapsulation process of β-carotene by spray drying, using arabic gum as wall material, to protect it against adverse environmental conditions. This was carried out using the response surface methodology coupled to a central composite rotatable design, evaluating simultaneously the effect of drying air inlet temperature (110-200°C) and the wall material concentration (5-35%) on the drying yield, encapsulation efficiency, loading capacity, and antioxidant activity. In addition, morphology and particles size distribution were evaluated. Scanning electron microscopy images have shown that the particles were microcapsules with a smooth surface when produced at the higher drying temperatures tested, most of them having a diameter lower than 10 μm. The conditions that enabled obtaining simultaneously arabic gum microparticles with higher β-carotene content, higher encapsulation efficiency, and higher drying yield were a wall material concentration of 11.9% and a drying inlet temperature of 173°C. The systematic approach used for the study of β-carotene microencapsulation process by spray drying using arabic gum may be easily applied for other core and wall materials.
61 citations
Cites background from "Spray-drying of fruit and vegetable..."
...According to Tontul and Topuz [49] and Tonon, Brabet [42] the liquid droplet size during atomization varies directly with the liquid viscosity at constant atomizer speed, resulting in larger particles....
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...According to Tontul and Topuz [49] and Jayasundera, Adhikari [67], the mechanical scraping of the drying chamber wall, introduction of cold air from the bottom, and the use of low temperature low humidity air are some examples of process-based approaches that could increase drying yield....
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...According toOnwulata [48] and Tontul and Topuz [49] the stability of the functional components sensitive to environmental conditions is also affected by the particle size....
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...Drying yield of the spray drying process is directly related to the cost of production and efficiency; thus it is an important indicator that the industry considers in its production line [49, 61]....
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TL;DR: Sonication mainly enhanced the adsorption process by means of strengthening the formation of hydrogen bond on resins surface and increasing their surface roughness, indicating that ultrasound can be an effective tool to improve the purification of anthocyanins using macroporous resins.
57 citations
16 Mar 2020
TL;DR: Cellobiose might protect the carotenoids from degradation processes by light exposure, high temperature, and oxygen due to a tighter particle crust and larger particle sizes, therefore, cellobiose may be considered a potential carrier agent for the encapsulated fruit juices.
Abstract: Maltodextrin, modified starch, inulin, alginate, gum arabic, and combinations thereof were used as carrier agents for spray drying of carotenoid-rich goldenberry (Physalis peruviana L.) juice and compared to cellobiose as an alternative carrier. Powders were analyzed with respect to particle size and morphology, yield, moisture content, cold water solubility, suspension stability, hygroscopicity, carotenoid encapsulation efficiency, and carotenoid retention during storage. A high initial carotenoid concentration after spray drying, a high encapsulation efficiency of 77.2%, and a slow carotenoid degradation kinetics favored the high carotenoid content of the cellobiose powder at the end of the storage. Cellobiose might protect the carotenoids from degradation processes by light exposure, high temperature, and oxygen due to a tighter particle crust and larger particle sizes. Therefore, cellobiose may be considered a potential carrier agent for the encapsulation of carotenoid-rich fruit juices.
54 citations
Cites result from "Spray-drying of fruit and vegetable..."
...In accordance with several studies (Loksuwan, 2007; Tontul and Topuz, 2017), the present study revealed high cold water solubilities (>90%) of powders produced with maltodextrin or modified starch....
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TL;DR: In this paper, the authors evaluated the different proportions of carrier materials: Moringa oleifera gum (MG), maltodextrin (MD), and inlet temperature on the powder characteristics of encapsulated tender coconut water (TCW) by spray drying.
Abstract: The present study was aimed to evaluate the different proportions of carrier materials: Moringa oleifera gum (MG), maltodextrin (MD), and inlet temperature on the powder characteristics of encapsulated tender coconut water (TCW) by spray drying. The characterization of microparticle was studied as encapsulation efficiency, antioxidant activity, total phenolic content, moisture content, water activity, solubility, particle morphology, and encapsulation yield. The investigation was conducted using an experimental design of 22 mixes with five replicates at the center point. The encapsulation efficiency was affected by all tested variables and reached significantly (p < 0.05) higher value (94.86%) when higher MG concentration, and lower MD concentration, and inlet temperature were applied. The DPPH (53.66%) and ABTS radical scavenging activity (54.92%) was observed to be higher at the highest MG concentration (1.5%). The obtained powder retained a higher amount of phenol content (21.82 mg GAE/g) at increasing MG concentration, with decreasing MD concentration, and inlet temperature. X-ray diffraction (XRD) analysis revealed that TCW powder encapsulated with 1.5% MG exhibited higher crystalline nature as compared to microparticle encapsulated with 0.5 and 1% MG. The optimum wall material composition and inlet temperature were determined as follows: MD 30%, MG 1.5%, and 120 °C inlet temperature. Hence, our results suggest that the application of this technology could increase the use of TCW in various industrial applications and imply MG as a potent candidate for microencapsulation of food materials.
51 citations
TL;DR: In this study, spray dried inclusion complexes of β-cyclodextrin/thymol (1:1 molar ratio) was incorporated into gelatin solution to obtain active gelatin films and both inclusion complexes and active films showed sustained release of thymol.
Abstract: Essential oils such as thymol are added to food packaging film to obtain active films with antimicrobial and antioxidant properties. However, thymol is insoluble in water, and release rate of thymol is usually too fast. Therefore, a need exists to increase thymol solubility and to deliver thymol in a controlled manner from film matrix to food surface. In this study, spray dried inclusion complexes of β-cyclodextrin/thymol (1:1 molar ratio) was incorporated into gelatin solution to obtain active gelatin films. Both inclusion complexes and active films showed sustained release of thymol. Physical properties and thymol release kinetics were evaluated for active films. For gelatin films with 8.25% (mass ratio) inclusion complexes, complete thymol release took 235 h, compared with 38 h for thymol release from inclusion complexes. The diffusion coefficient reached 2.04 × 10−15 m2 s−1.
50 citations
Cites background from "Spray-drying of fruit and vegetable..."
...The addition of drying aids (silicon dioxide, sodium chloride, and gumArabic) can reduce or eliminate adhesion problems (Souza and Oliveira 2006; Tontul and Topuz 2017; Mahdavi et al. 2016)....
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References
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TL;DR: In this article, the main process engineering information that are considered useful to the success of a microencapsulation operation by spray-drying is reported, and a summary of the most commonly used wall materials and the main encapsulated food compounds are presented.
1,997 citations
TL;DR: In this paper, the authors highlight the new developments in spray drying microencapsulation of food oils and flavors with an emphasis on the encapsulation efficiency during the process and different factors which can affect the efficiency of spray drying encapsulation.
Abstract: Microencapsulation is a rapidly expanding technology which is a unique way to package materials in the form of micro- and nano-particles, and has been well developed and accepted within the pharmaceutical, chemical, food and many other industries. Spray drying is the most commonly used encapsulation technique for food products. A successful spray drying encapsulation relies on achieving high retention of the core materials especially volatiles and minimum amounts of the surface oil on the powder particles for both volatiles and non-volatiles during the process and storage. The properties of wall and core materials and the prepared emulsion along with the drying process conditions will influence the efficiency and retention of core compounds. This review highlights the new developments in spray drying microencapsulation of food oils and flavours with an emphasis on the encapsulation efficiency during the process and different factors which can affect the efficiency of spray drying encapsulation.
869 citations
Book•
01 Jan 1991
TL;DR: A survey of spray dryers can be found in this article, where the authors define spray drying fundamentals -process stages and layouts representation of sprays drying principles, heat and mass balances, thermal efficiency spray dryer components specification and design of Spray dryers.
Abstract: Part 1 Basic principles, definitions: spray drying fundamentals - process stages and layouts representation of sprays drying principles, heat and mass balances, thermal efficiency spray dryer components specification and design of spray dryers. Part 2 The process stages of spray drying: atomization spray-air contact drying of droplets separation and recovery of dried product. Part 3 Operational practice: control systems operational measurements. Part 4 Survey of auxiliary equiipment. Part 5 Applications of spray drying in industry: applications in the chemical industry the food industry pharmaceutical-biochemical industry application in industries utilizing chemicals from timber applications in the offal and fish industries Part 5 Applications in environmental control: systems for meeting particulate emission standards systems for meeting odour emission standards systems for toxic gas removal. Part 6 Appendices: unit conversion tables temperature conversion tables properties of dry air humid heat-humidity relation for air-water vapour system at atmospheric pressure latent heat of vapourization-temperature relation sieve sizes.
846 citations
TL;DR: In this paper, a review of techniques for preparation of micro-encapsulated food ingredients and choices of coating material is presented, as well as characterisation of microcapsules, mechanisms of controlled release, and efficiency of protection/stabilization of encapsulated foods.
Abstract: Microencapsulation is a relatively new technology that is used for protection, stabilization, and slow release of food ingredients. The encapsulating or wall materials used generally consist of starch, starch derivatives, proteins, gums, lipids, or any combination of them. Methods of encapsulation of food ingredients include spray-drying, freeze-drying, fluidized bed-coating, extrusion, cocrystallization, molecular inclusion, and coacervation. This paper reviews techniques for preparation of microencapsulated food ingredients and choices of coating material. Characterization of microcapsules, mechanisms of controlled release, and efficiency of protection/stabilization of encapsulated food ingredients are also presented.
795 citations
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.
738 citations