Article
Engineering, Chemical
Alberto Baldelli, Hale Oguzlu, Diana Yumeng Liang, Alison Subiantoro, Meng Wai Woo, Anubhav Pratap-Singh
Summary: This study proposes the use of spray freeze drying technology to improve the re-dispersibility of milk powders in aqueous systems. The formulation of the dairy products was found to influence their re-dispersibility, with higher fat percentages and the presence of maltodextrin additive decreasing the re-dispersibility.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Engineering, Chemical
Aijun Di, Shengyu Zhang, Xuan Liu, Zhenbo Tong, Siping Sun, Zengchao Tang, Xiao Dong Chen, Winston Duo Wu
Summary: This study developed microparticles with improved solubility and antioxidant activity using resveratrol as a model drug. Chitosan played a key role in adjusting drug release behavior and enhancing mucoadhesion properties.
Article
Food Science & Technology
Sandra Maria Oses, Leire Cantero, Miranda Crespo, Guillermo Puertas, Lara Gonzalez-Ceballos, Saul Vallejos, Miguel Angel Fernandez-Muino, Maria Teresa Sancho
Summary: This study evaluated the effects of three dehydration methods and three carrier agents on the preparation of ling-heather honey powder. Results showed that using maltodextrin as the carrier agent, vacuum drying and freeze drying yielded the best honey powder.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Sandra Maria Oses, Leire Cantero, Guillermo Puertas, Miguel Angel Fernandez-Muino, Maria Teresa Sancho
Summary: Honey powder is widely used in food, cosmetic and pharmaceutical industries. This study evaluated the effects of different drying methods and carriers on the quality of honey powder and found that the drying procedures and carriers had minimal impact on the parameters and properties of honey powder.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Pharmacology & Pharmacy
Anna Lechanteur, Erwan Plougonven, Luisa Orozco, Geoffroy Lumay, Nicolas Vandewalle, Angelique Leonard, Brigitte Evrard
Summary: In this study, engineered inhalation powders were developed using the spray-drying technique, combining multiple carbohydrates excipients with two active pharmaceutical ingredients for asthma therapy. By adjusting the excipients, the morphology of inhalable powders could be finely tuned, leading to stable inhalation powders that induced high fine particle fractions for two drugs. The stability of these powders has been evaluated for up to 2 months at room temperature.
INTERNATIONAL JOURNAL OF PHARMACEUTICS
(2022)
Article
Chemistry, Applied
Yuan-yuan Liu, Wei-hong Sun, Bing-zheng Li, Nan Shang, Yong Wang, Wei-qiao Lv, Dong Li, Li-jun Wang
Summary: Platycodon grandiflorus roots were extracted and dried to produce four different powders, with the ultrasound-assisted extraction and freeze drying process leading to the highest nutritional value and antioxidant activity among the powders.
Article
Engineering, Chemical
Annika Rautenberg, Alf Lamprecht
Summary: In this study, spray-freeze-dried (SFD) particles were analyzed for their flowability, mechanical stability, product properties, and physicochemical properties of the spraying solution. The results showed that SFD is a suitable method to produce freeze-dried flowable products that maintain their mechanical stability. Manipulating the nozzle diameter and solid content of the solution allows for control over particle size and the production of free-flowable powder.
Article
Engineering, Chemical
Katarzyna Samborska, Sadegh Poozesh, Alicja Baranska, Mariia Sobulska, Aleksandra Jedlinska, Cordin Arpagaus, Narjes Malekjani, Seid Mahdi Jafari
Summary: This article provides a literature review on modifications and recent achievements in the field of spray drying. It discusses the search for new design and technological solutions to improve energy efficiency and product properties. The paper highlights the potential of innovative approaches to overcome the drawbacks of conventional spray drying systems.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Engineering, Chemical
Grace Lewis Voronin, Charith A. Hettiarachchi, Federico M. Harte
Summary: Condensed skim milk processed through a custom-made high pressure jet spray drying system at 100-500 MPa resulted in skim milk powders with varying particle density, size, solubility, viscosity, foam stability, and emulsification ability. The higher pressure (500 MPa) led to differences in these properties compared to the lower pressure (100 MPa) treatment, showing potential for applications in ice cream or specialty beverages.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Engineering, Chemical
Firuze Ergin
Summary: The effects of freeze drying, spray drying, and electrospraying on the properties of powders containing phage Felix O1 were investigated. Powders produced by spray drying and electrospraying showed lower loss in activity compared to powders produced by freeze drying.
Article
Pharmacology & Pharmacy
Mani Ordoubadi, Kimberly B. Shepard, Hui Wang, Zheng Wang, Amanda M. Pluntze, Joseph P. Churchman, Reinhard Vehring
Summary: Carrier-free spray-dried dispersions for pulmonary delivery often require the addition of excipients such as L-leucine to improve efficacy. However, the presence of leucine fibers during stability has been observed. In this study, the origin of these fibers was determined to be the presence of amorphous or less stable crystalline polymorphs of leucine, but they did not affect the stability or aerosol performance of the powders.
Article
Engineering, Chemical
Nagihan Caglar, Ertan Ermis, Muhammed Zeki Durak
Summary: This study produced and characterized spray-dried and freeze-dried sourdough powders, which were used to make sourdough breads. Differences in powder properties were observed depending on the method used. The use of powder samples at different blending ratios affected the physicochemical properties of sourdough breads.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Pharmacology & Pharmacy
Sin Yee Lee, Vincent Ferdinand, Lee Fong Siow
Summary: This study aimed to investigate the effect of drying methods on the properties of chamomile extract powder. The findings showed that convection oven-drying resulted in the highest yield and desirable powder properties, while spray-drying had lower yield and higher moisture content and water activity. Freeze-drying had slightly lower total polyphenol content compared to the other two methods.
FRONTIERS IN PHARMACOLOGY
(2022)
Article
Engineering, Chemical
Katholiki Stavra, Fotini Plati, Eleni Pavlidou, Adamantini Paraskevopoulou
Summary: Different carrier materials were used to dehydrate lemon juice through various drying techniques, resulting in powders with distinct characteristics. Freeze-dried powders exhibited irregular and compact morphology, while spray-dried powders had more uniform particle sizes.
Article
Food Science & Technology
Irina Diaz-Galvez, Gaston Gutierrez-Gamboa, Andrea Plaza, Anibal A. Concha-Meyer
Summary: The study found that the dehydration and encapsulation process did not negatively affect the characteristics of the wine and retained a significant concentration of phenolic compounds. Therefore, powdered wines have the potential to be used as a natural source of antioxidants for food supplementation.
Review
Food Science & Technology
Jingjing Xu, Min Zhang, Yuchuan Wang, Bhesh Bhandari
Summary: Flavor is crucial for the acceptance of meat products, and conventional cooking methods often result in decreased quality and inadequate flavor release. To meet consumers' demands for good flavors and high quality, researchers are exploring emerging technologies for enhancing flavor formation and nutritional value during thermal or non-thermal processing of meat products.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Engineering, Chemical
Kian Siang Lim, Benu Adhikari, Jie Xiao, Xiao Dong Chen, Cordelia Selomulya, Meng Wai Woo
Summary: This study modified a theoretical framework based on reference-component centered coordinates to enable the prediction of simultaneous absorption and evaporation of droplets consisting of two volatiles. Experimental validation showed that the model reasonably predicted the mass profiles for droplet evaporation but over-predicted in the case of simultaneous absorption and evaporation of droplet.
Article
Engineering, Chemical
Yali Zhang, Kai Zhang, Chao Shang, Xiaoning Wang, Lei Wu, Guoqing Huang, Hao Wang, Qiming Sun, Xiao Dong Chen, Zhangxiong Wu
Summary: In this study, uniform and hierarchically macro/mesoporous ZSM-5 microspheres were successfully synthesized using a facile and green strategy combining spray-freeze drying and steaming-assisted crystallization. The hierarchical ZSM-5 catalyst exhibited superior catalytic performance in the methanol-to-olefin conversion reaction, with a prolonged lifetime and improved selectivity to ethylene and propylene compared to conventional microporous ZSM-5 and nano-sized ZSM-5.
Article
Food Science & Technology
Nathalia da Silva Campos, Igor Lima de Paula, Italo Tuler Perrone, Luiz Fernando Cappa de Oliveira, Antonio Carlos Doriguetto, Alan Wolfschoon, Rodrigo Stephani
Summary: This study characterized the white dots in doce de leite using various analytical techniques. Results showed that the white dots were composed mainly of calcium citrate hexahydrate (CCH), amino acids, and a small amount of phosphates. The study also identified the formation mechanism of the white dots, suggesting the role of alpha(s1)-casein in heterogeneous nucleation and crystal growth.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Gabriel Gama Netto, Julia D'Almeida Francisquini, Antonio Fernandes de Carvalho, Rodrigo Stephani, Italo Tuler Perrone
Summary: This study evaluated the effect of induced lactose crystallization on the texture, physicochemical properties, color, and rheological behavior of dulce de leche. Crystallization affected the color parameters of dulce de leche but did not significantly change the physicochemical properties. The treatments with induced lactose crystallization showed decreased textural parameters and different rheological behavior, with TRT3 being the closest to the control.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Rongjuan Sun, Weiji Liu, Timothy V. Kirk, Xiao Dong Chen
Summary: This study aims to investigate the feasibility of using fluorescent probes for bioimaging of enzyme activity in food digestion. The results show that a dual-labeled fluorescent probe can be used to quantitatively measure dextranase activity, and a linear relationship is obtained between the ratio of fluorescence signals and dextranase concentration ratio.
Article
Biochemistry & Molecular Biology
Zejun Hu, Peng Wu, Yiqing Chen, Luping Wang, Xia Jin, Xiao Dong Chen
Summary: In this study, an ex vivo absorption model based on the permeability of the rat small intestine was established to evaluate the intestinal absorption of DHA microcapsules with five formulations after gastrointestinal digestion. The results showed that the permeability of glucose solution increased with concentration, while the absorption rate of DHA microcapsules was low. The absorption rate was also influenced by the release of free fatty acids from the microcapsules.
Article
Food Science & Technology
Luana Virginia Souza, Rafaela da Silva Rodrigues, Andressa Fusieger, Raiane Rodrigues da Silva, Sidney Rodrigues de Jesus Silva, Evandro Martins, Solimar Goncalves Machado, Cinzia Caggia, Cinzia Lucia Randazzo, Antonio Fernandes de Carvalho
Summary: This study isolated 109 filamentous fungi from spoiled dairy products and dairy production environments in Brazil, and identified them through sequencing. Penicillium and Cladosporium were the most frequent genera in spoiled products and dairy environment, indicating them as primary sources of contamination. Cladosporium, Penicillium, Aspergillus, and Nigrospora were the most frequent genera in dairy production environments. Four species were identified for the first time in dairy products or environments. Phytopathogenic genera and a pathogenic fungus were also detected. Most of the fungi belonged to the Ascomycota phylum. Understanding fungal biodiversity in dairy products and environments can support conservation strategies. This study received a rating of 7 out of 10.
Article
Engineering, Chemical
Yifan Qin, Xiao Dong Chen, Aibing Yu, Jie Xiao
Summary: Mathematical modeling of mass transfer and absorption in the small intestine is challenging and requires a reliable and computationally efficient predictive model. This study derives an absorption model that considers the 3D intestinal inner wall structure and can be used in a 1D distributed model. Computational fluid dynamics simulations are used to quantify the mass-transfer coefficient. The model provides insights into the influence of intestinal morphology and motility on mass transfer and absorption.
Article
Engineering, Chemical
Xiaoqing Zhu, Yu Zhang, Xiao Dong Chen
Summary: The large deformation of an elastic hollow ellipsoid was investigated as a flowmeter mechanism. Relationships were found between pressure drop, deformation, flowrate, and fluid viscosity. The experiment used a silicone hollow ellipsoid with dimensions of 0.05 m (long axis), 0.03 m (short axis), and a wall thickness of 3.5 x 10(-4) +/- 4.6 x 10(-5) m. A monotonic relationship was observed between flowrate and the ellipsoid's representative diameter. The effect of viscosity on flowrate was inconclusive, but the sensitivity of the ellipsoid's expansion to spatial variations in wall thickness was noted.
ASIA-PACIFIC JOURNAL OF CHEMICAL ENGINEERING
(2023)
Article
Agriculture, Dairy & Animal Science
Fernanda Lopes da Silva, Andressa Fusieger, Maria Tereza Cratiu Moreira, Isabelle Carolina Oliveira, italo Tuler Perrone, Naaman Francisco Nogueira Silva, Rodrigo Stephani, Antonio Fernandes de Carvalho
Summary: This research aimed to investigate the effect of replacing calcium chloride (CaCl2) with calcium monophosphate (MCP) and MCP mixed with commercial phosphate salts in the manufacture of Minas Frescal cheese. The results showed that the cheese with partial replacement of CaCl2 by MCP + polyphosphate and MCP + potassium monophosphate (MKP) exhibited the highest hardness values, similar to the control group. This suggests that it is possible to replace calcium chloride in Minas Frescal cheese production without significant changes in physicochemical characteristics and yield, and the hardness of the cheese can be modulated based on the type of calcium/phosphate source used.
JOURNAL OF DAIRY RESEARCH
(2023)
Article
Food Science & Technology
Fabrizio Domenico Nicosia, Alessandra Pino, Guilherme Lembi Ramalho Maciel, Rosamaria Roberta Sanfilippo, Cinzia Caggia, Antonio Fernandes de Carvalho, Cinzia Lucia Randazzo
Summary: A total of 26 lactic acid bacteria isolates from Italian and Brazilian cheeses were screened for their use in cheesemaking. Most of the strains showed salt tolerance to 6% NaCl, while only a few were able to grow in the presence of 10% NaCl. The strains exhibited variable acidifying, proteolytic, and exopolysaccharide and diacetyl production activities. The study identified some strains as potential adjunct cultures in cheesemaking based on their aminopeptidase activities.
Review
Food Science & Technology
Luis Gustavo Lima Nascimento, Davide Odelli, Antonio Fernandes de Carvalho, Evandro Martins, Guillaume Delaplace, Paulo Peres de Sa Peixoto Junior, Naaman Francisco Nogueira Silva, Federico Casanova
Summary: In the context of a diet transition from animal protein to plant protein, innovative plant-based foods that combine milk proteins with plant proteins have been developing to overcome the limited functional and sensorial properties of plant proteins. Various colloidal systems, such as suspensions, gels, emulsions, and foams, have been designed based on this mixture and can be found in many food products. This review provides scientific insights on the challenges and opportunities of developing such binary systems, which could create a new market category in the food industry.
Article
Food Science & Technology
Julia d'Almeida Francisquini, Ramon Altivo, Cristian Camilo Medina Diaz, Juliana de Carvalho da Costa, Daniela Kharfan, Rodrigo Stephani, Italo Tuler Perrone
Summary: This study investigated the effects of heat treatment and coffee addition on the physical and thermal stability of commercial UHT plant-based beverages. It was found that these beverages contained a variety of ingredients and could not be considered clean label. The addition of coffee significantly affected the pH, while heat treatment did not have a significant impact on physicochemical stability.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Engineering, Environmental
Guoqing Huang, Dongling Mao, Yali Zhang, Xiao Dong Chen, Zhangxiong Wu
Summary: This work investigated the use of ozone treatment for the postsynthesis of Fe-containing SBA-15 materials, where the surfactant was almost completely removed while maintaining other properties. The ozone treatment could effectively remove the triblock copolymer P123, while preserving the hydroxyl groups of SBA-15 and the dispersion state of Fe. The ozone-treated samples exhibited enhanced arsenic adsorption performance.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2023)
