Article
Food Science & Technology
Zhi-Hong Zhang, Bangjie Yu, Qili Xu, Zhenyu Bai, Kai Ji, Xianli Gao, Bo Wang, Rana Muhammad Aadil, Haile Ma, Rensong Xiao
Summary: Spirulina can be used as a natural additive in the food industry due to its high chlorophyll content. In this study, spirulina powder was treated with ultrasound to extract chlorophyll, which was then encapsulated in microcapsules using gum Arabic and whey protein isolate. The microcapsules showed improved chemical stability and higher DPPH free radical scavenging activity with increased gum Arabic content.
Article
Engineering, Chemical
Sachchidanand Pandey, Yashaswini Premjit, Anjali Khuntia, Amaresh Kadival, Jayeeta Mitra
Summary: The study aimed to encapsulate Lactobacillus rhamnosus in calcium alginate-maltodextrin hydrogel systems using electrospraying and freeze-drying techniques. The addition of maltodextrin significantly increased encapsulation efficiency and decreased cell viability.
Article
Biochemistry & Molecular Biology
Simona Tatasciore, Veronica Santarelli, Lilia Neri, Rodrigo Gonzalez Ortega, Marco Faieta, Carla Daniela Di Mattia, Alessandro Di Michele, Paola Pittia
Summary: This study proposed freeze-drying microencapsulation as a technology for producing stable powdered hop extracts for innovative food products. The effects of different carriers on the properties, content, and encapsulation efficiency of the powders were assessed. The results showed that maltodextrin had the highest encapsulation efficiency and protection of antioxidant compounds during storage. Microencapsulation did not hinder the loss of bitter acids. It demonstrates the feasibility and potential of freeze-drying encapsulation for developing functional ingredients in the food and non-food sectors.
Article
Chemistry, Applied
Albert Linton Charles, Annur Ahadi Abdillah, Yuniar Rizky Saraswati, Kandi Sridhar, Christian Balderamos, Endang Dewi Masithah, Mochammad Amin Alamsjah
Summary: The combination of arrowroot starch and maltodextrin successfully encapsulated tuna fish oil, improving its shelf life and demonstrating oxidative stability.
FOOD HYDROCOLLOIDS
(2021)
Article
Biotechnology & Applied Microbiology
R. Majidzadeh Heravi, M. Ghiasvand, E. Rezaei, F. Kargar
Summary: This study evaluated the effects of four cryoprotectants on decreasing stress during freeze-drying of bacteria, and found that the use of whey and sucrose in protectants can improve bacterial viability. Storage at 25 degrees Celsius significantly reduced the number of live bacteria, but the addition of sucrose improved the viability of L. salivarius during the storage period.
LETTERS IN APPLIED MICROBIOLOGY
(2022)
Article
Chemistry, Applied
Wanderson da Silva Martins, Jayuri Susy Fernandes de Araujo, Bruno Fonseca Feitosa, Jessica Ribeiro Oliveira, Lloyd Ryan Viana Kotzebue, Deuber Lincon da Silva Agostini, Diego Lomonaco Vasconcelos de Oliveira, Selma Elaine Mazzetto, Monica Tejo Cavalcanti, Andre Leandro da Silva
Summary: The study found that maltodextrin and gelatin can be used as encapsulants for the freeze-drying preparation of lemongrass essential oil microparticles, improving the stability and protection of the oil. The M1 formulation showed higher yield and encapsulation efficiency, demonstrating great commercial potential for reducing storage, transport, and distribution costs.
Article
Food Science & Technology
Veronika Valkova, Hana Duranova, Aude Falcimaigne-Cordin, Claire Rossi, Frederic Nadaud, Alla Nesterenko, Marvin Moncada, Mykola Orel, Eva Ivanisova, Zuzana Chlebova, Lucia Gabriny, Miroslava Kacaniova
Summary: This study compares the impact of freeze- and spray-drying methods on the content and properties of β-glucan powder. The results show that the powder prepared by the spray-drying method has better performance in terms of content and properties.
Article
Thermodynamics
Engkos Achmad Kosasih, Muhammad Irfan Dzaky, Ahmad Zikri, Almacho Rachmanudiputra, Faizal Abizar, M. Burhanuddin Fauzi, Yarynara Sebrio Suharyadi
Summary: This study used a compressor air pressure of 2 bar to produce encapsulated maltodextrin with a size of 20.91 +/- 3.42 μm. The energy consumption was measured to determine the specific energy consumption (SEC) while varying the flow, specific humidity, and drying air temperature, with and without a refrigeration system. The use of a refrigeration system improved dehumidification but increased energy consumption. The highest productivity achieved was 9.84 x 10-5 lps of liquid material for specific drying airflow, drying air temperature, and specific humidity.
CASE STUDIES IN THERMAL ENGINEERING
(2023)
Article
Food Science & Technology
Anges Teo, Yishi Lam, Sung Je Lee, Kelvin K. T. Goh
Summary: The study investigated the effect of spray drying nanoemulsions using corn oil and different wall components, finding that high-quality powders with good physicochemical and functional properties can be produced. Trehalose produced smaller particles with higher bulk density, while maltodextrin had fewer cracks. All spray dried powders displayed good reconstitution ability and longer shelf-life compared to liquid nanoemulsions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Rafeeya Shams, Jagmohan Singh, Kshirod K. Dash, Aamir Hussain Dar, Gulzar Ahmad Nayik, Mohammad Javed Ansari, Hassan A. Hemeg, Abdelhakam Esmaeil Mohamed Ahmed, Ayaz Mukarram Shaikh, Bela Kovacs
Summary: This investigation revealed the effects of different drying techniques and carrier agents on button mushrooms. The results showed that button mushroom powders formulated with soy protein isolate as a carrier agent had higher quality indicators, while those formulated with maltodextrin had better physical properties.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Yashaswini Premjit, Jayeeta Mitra
Summary: This study evaluated and optimized the electrospraying process for microencapsulating probiotics in a soy protein isolate and sunflower oil matrix. By controlling the concentrations of SPI and SO, as well as the voltage range, it was found that the combination of specific concentrations of SPI and SO during electrospraying can effectively protect probiotic cells and improve encapsulation efficiency. Overall, the study showed that combining SPI and SO at specific concentrations during electrospraying can provide a protective effect on probiotic cells.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Yingxin Wang, Supratim Ghosh, Michael T. Nickerson
Summary: By applying carrageenan to Lentil protein isolate (LPI), the study enhanced emulsion stability and prepared microcapsules encapsulating flaxseed oil. Spray-dried microcapsules showed higher susceptibility to oil oxidation, while freeze-dried microcapsules were more stable.
Article
Biochemistry & Molecular Biology
Yihajara Fuentes, Claudia Giovagnoli-Vicuna, Mario Faundez, Ady Giordano
Summary: The microencapsulation of bioactive extracts of Chilean papaya waste, including both seeds and skin, was successfully achieved. The microencapsulated seed and skin extracts exhibited antioxidant and antimicrobial properties.
Article
Plant Sciences
Edilson Bruno Romanini, Leticia Misturini Rodrigues, Ana Paula Stafussa, Talita Perez Cantuaria Chierrito, Aline Finger Teixeira, Rubia Carvalho Gomes Correa, Grasiele Scaramal Madrona
Summary: This study aims to protect phenolic compounds and anthocyanins from grape pomace through microencapsulation for application in food products. Results showed that the microencapsulated compounds had a longer half-life and maintained color stability, indicating the effectiveness of the encapsulation method.
Article
Biochemistry & Molecular Biology
Emad Karrar, Amer Ali Mahdi, Sujitraj Sheth, Isam A. Mohamed Ahmed, Muhammad Faisal Manzoor, Wei Wei, Xingguo Wang
Summary: This study evaluated the potential of maltodextrin, gum arabic, and whey protein isolate on the microencapsulation of gurum seed oil by a spray-drying method. The carbohydrate-based wall material showed the best results in terms of microencapsulation yield and efficiency, relative crystallinity, glass transition temperature, and protection against lipid oxidation.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Review
Food Science & Technology
Priyanka Sethupathy, Jeyan A. Moses, Chinnaswamy Anandharamakrishnan
Summary: Food is complex in terms of composition, structure, and function, with sensory attributes playing a vital role in consumer acceptance. Texture is a key sensory attribute perceived during oral food processing, which involves a dynamic multistage process. Tribology is an emerging field that considers the effect of lubrication, surface properties, and frictional forces on mouthfeel characteristics.
FOOD REVIEWS INTERNATIONAL
(2021)
Article
Spectroscopy
Pramila Murugesan, J. A. Moses, C. Anandharamakrishnan
SPECTROSCOPY LETTERS
(2020)
Article
Food Science & Technology
Shweta Deotale, Sayantani Dutta, J. A. Moses, V. M. Balasubramaniam, C. Anandharamakrishnan
FOOD ENGINEERING REVIEWS
(2020)
Article
Environmental Sciences
Sundus Nida, T. Anukiruthika, J. A. Moses, C. Anandharamakrishnan
Summary: This study examined the printability of rice husk fractions with different size reduction methods, finding that adding guar gum made the milled rice husk printable. The optimized 3D printing parameters for the rice husk materials were identified, showing potential for sustainable food packaging alternatives to non-degradable plastics.
WASTE AND BIOMASS VALORIZATION
(2021)
Article
Engineering, Chemical
R. Preethi, D. Shweta, J. A. Moses, C. Anandharamakrishnan
Article
Pharmacology & Pharmacy
M. Maria Leena, M. Gover Antoniraj, J. A. Moses, C. Anandharamakrishnan
JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Fyroos Najeeb, Radhika Theagarajan, Sayantani Dutta, Jeyan A. Moses, Chinnaswamy Anandharamakrishnan
Summary: Water yam provides sufficient nutrients but is less preferred due to the presence of anti-nutritional factors. Research aimed to reduce saponin content by pretreatment, resulting in high-mineral cookies with extended shelf-life.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
R. Paranthaman, J. A. Moses, C. Anandharamakrishnan
Summary: This study developed and validated a novel powder x-ray diffraction (PXRD) method for the detection of KBrO3 adulteration in bakery ingredients and products. The study demonstrates the potential of XRD as a non-destructive, rapid, and reliable method for the detection of KBrO3 in bakery products.
FOOD ANALYTICAL METHODS
(2021)
Article
Chemistry, Applied
Koka Zongo, Srinivasan Krishnamoorthy, Jeyan A. Moses, Fehmi Yazici, Ahmet Hilmi Con, C. Anandharamakrishnan
Summary: The CLA content in ruminant milk varies significantly across different regions, with Oceania having the highest average level at 1.33%.
Article
Engineering, Chemical
S. R. Priyadarshini, Elumalai Arunkumar, J. A. Moses, C. Anandharamakrishnan
Summary: This study developed, validated, and compared an engineered small intestine model for predicting human glycemic concentration curve against in-vivo data. The simulated model showed comparable values to in-vivo data, indicating that the engineered small intestine system can be an effective tool for studying human glycemic responses.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Chemistry, Applied
R. Preethi, J. A. Moses, C. Anandharamakrishnan
Summary: This study investigated the effects of conductive hydro-drying (CHD) and freeze-drying (FD) on the physical and functional properties of green gram and black gram protein powders. Results showed that CHD dried samples exhibited excellent powder characteristics and solubility, with similar performance to FD dried samples.
Review
Engineering, Chemical
T. Anukiruthika, J. A. Moses, C. Anandharamakrishnan
Summary: Electrohydrodynamic drying (EHD) is a promising emerging drying technology that consumes less energy and produces foods with acceptable sensory quality. Despite its potential for industrial-scale applications, the underlying drying mechanism is not well established. Research interest in EHD of foods has been vast, but limited commercial applications have been reported.
JOURNAL OF FOOD ENGINEERING
(2021)
Review
Multidisciplinary Sciences
Saranya Ranganathan, Sayantani Dutta, J. A. Moses, C. Anandharamakrishnan
Article
Engineering, Environmental
Pramila Murugesan, J. A. Moses, C. Anandharamakrishnan
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2020)
Article
Biochemistry & Molecular Biology
L. Mahalakshmi, M. Maria Leena, J. A. Moses, C. Anandharamakrishnan
Article
Engineering, Chemical
R. Diaz-Alvarez, S. Carpentieri, G. Ferrari, G. Pataro, L. Segura-Ponce
Summary: This study evaluated the effect of high voltage electrical discharge (HVED) on the freeze-drying process of blueberries, and found that HVED pretreatment can enhance freeze-drying rates and improve the quality of the final product.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
V. I. Tuzhilkin, S. M. Petrov, N. M. Podgornova, N. D. Lukin
Summary: The study aims to simulate the process of isobaric evaporative crystallization of sucrose and propose a three-stage crystallization technology for semi-continuous boiling of massecuites. Through computer simulation and experimental verification, optimal parameters were determined to enhance the efficiency of crystallization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Seong Hwan Yu, Do-Yeong Kim, Youjin Baek, Hyeon Gyu Lee
Summary: This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and release profile of curcumin. The results showed that CUR-loaded nanoparticles and CUR NPs-filled gelatin-genipin gels had significantly higher antioxidant activity, stability, and in vitro release profile compared to free CUR. The GL/GP-CUR NPs exhibited the highest antioxidant activity and increased stability, while the CUR NPs had a faster release rate. These findings suggest that GL/GP-CUR NPs have potential as an effective delivery system for CUR in the food industry.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Linlin He, Shihong Hu, Gang Zhang, Xiao Wang, Yanna Zhao, Qingpeng Wang, Min Liu, Zhengping Wang, Prakash Sangeeta, Zhuang Ding
Summary: This study developed solid microcapsules containing co-loaded vitamin B12 and D3 using a W1/O/W2 emulsions and spray-drying method. The addition of polysaccharides as co-encapsulants improved the morphological characteristics, encapsulation efficiency, storage stability, and gastrointestinal simulation of the microcapsules. The electrostatic bonding with chitosan and multilayer protection from the W1/O/W2 structure contributed to the high encapsulation efficiency of vitB12. Incorporating polysaccharides into W2 enhanced the particle integrity of the dried powders and improved the retention rate and encapsulation efficiency of vitamins. Sodium carboxymethylcellulose showed the best protection for vitB12 and lower degradation rates for vitD3, while sodium alginate exhibited controlled release and the highest cumulative release under simulated gastric and intestinal conditions, respectively.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi, Seyed Ahmad Mireei
Summary: A novel mathematical model considering the concept of glass transition was developed for rice intermittent drying process. The model utilized the real 3D body-fitted geometry of rice kernel and was validated through experiments. The glass transition behavior of the rice kernels and the distributions of temperature and moisture at each stage were analyzed.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Haoran Pang, Jiaqing Xie, Xiaoyu Meng, Ruqian Sun, Jun Chen, Chengli Guo, Tianfeng Zhou
Summary: A portable organophosphorus pesticide detection device equipped with microfluidic and luminol composite nanofibers was developed in this study. By optimizing the microfluidic chip design and the mass fraction of luminol particles, efficient detection of pesticide residues was achieved.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
J. Munoz-Postigo, E. M. Valero, M. A. Martinez-Domingo, F. J. Lara, J. L. Nieves, J. Romero, J. Hernandez-Andres
Summary: This paper presents a workflow for classifying the maturity of bell peppers using hyperspectral imaging and machine learning. The approach utilizes spectral reflectance to determine the number of maturity stages and employs optimized bands for accurate classification, achieving satisfactory results.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Artem Skrypnik, Sascha Heitkam, Christoph Gerstenberg, Eric Morelle, Christopher McHardy, Cornelia Rauh
Summary: The rheological properties of food play a crucial role in the physical interaction between food and the mouth during chewing and swallowing. This study focuses on the compression of liquid foams to simulate the idealized swallowing process and investigates the flow conditions and their impact on foam properties. The results provide insights into the haptic perception in the mouth during swallowing.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Chaojie Mo, Luciano Navarini, Furio Suggi Liverani, Marco Ellero
Summary: This study investigates the effects of swelling on espresso extraction by incorporating a particle-level swelling model into a one-dimensional bed-level extraction model. The results show that swelling only slightly affects the yield and strength at a fixed flow rate, but considerably enhances the strength at a fixed pressure drop. The finer the coffee particles, the more pronounced the enhancement. It is suggested that better control of yield and strength can be achieved by fixing the flow rate in an espresso machine. It is also indicated that numerical extraction simulations, when properly incorporated with relevant physical effects, can be used to predict the extraction kinetics and guide the design and production of espresso machines.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Yang Zhong, Yi Lin, Mingxing Yang, Xiaodan Zeng, Dayu Liu, Wenlong Liu, Weijun Chen
Summary: Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) ranging from 0.0066 to 0.072 were prepared and found to be effective in stabilizing Pickering emulsion. The modification of MeTHPA damaged the crystal structure of corn starch, roughened its surface structure, and increased its contact angle, which were positively correlated with the DS of MeCS. The particle size of MeCS increased and then decreased with increasing DS, with the smallest size observed for MeCS with a DS of 0.072. The Pickering emulsions stabilized by MeCS with a DS of 0.072 exhibited better stability compared to those stabilized by MeCS with lower DS, which can be attributed to their smaller particle size and higher viscosity. MeCS with a DS of 0.072, at a concentration of 3% (w/v), could maintain emulsion stability even after 50 days of storage. These findings suggest that MeCS with appropriate DS and concentration levels could be effective particle stabilizers for Pickering emulsions.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Shubhajit Sarkhel, Anupam Roy
Summary: This study developed a vacuum impregnation technique to enhance the micronutrient content and bioavailability in lentils and reduce phytic acid. The results showed that vacuum impregnation led to higher migration of micronutrients and significantly reduced phytic acid without impacting the quality characteristics. The developed process achieved a substantial reduction in phytic acid-to-mineral molar ratio.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
L. J. H. Sweers, C. M. M. Lakemond, V. Fogliano, R. M. Boom, M. Mishyna, J. K. Keppler
Summary: This study investigated the use of microfiltration as a gentle processing technique for decontamination and fractionation of edible insects. The results showed that microfiltration effectively removed contaminants and produced distinct fractions with improved properties.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Wanfeng Sun, Yu Sun, Yu Wang, Haomeng He
Summary: In this study, a prediction model for the pelleting performance of multi-component mixed powders was proposed, and it was validated by conducting single pelleting experiments on mixtures of different edible powders.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Saowaluk Taechutrakul, Thananchai Piroonpan, Wanvimol Pasanphan
Summary: This original research developed active polylactic acid (PLA) film strips functionalized with gallic acid (GA) to extend the shelf-life of bananas. The PLA/mPLA-GA film strips exhibited a homogeneous matrix with improved mechanical properties and showed outstanding antioxidant and oxygen scavenging effects. The results suggest that PLA/mPLA-GA film strips show promise as an active bioplastic for extending the shelf-life of bananas and other fruits.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Julien Dupas, Florent Baldeweck, Vincent Meunier
Summary: The flow performance of food powders is crucial in product development, as it can affect the dosing and filling processes. This study investigates the influence of various parameters on the flowability of carbohydrate powders, such as particle size and moisture content.
JOURNAL OF FOOD ENGINEERING
(2024)
