Article
Chemistry, Applied
Joanne W. Siccama, Eirini Pegiou, Nienke M. Eijkelboom, Lu Zhang, Roland Mumm, Robert D. Hall, Maarten A. Schutyser
Summary: The study found that partial replacement of maltodextrin with cellulose-based carriers can produce spray-dried asparagus powder with good physical properties and aroma retention. The maximum substitution levels for asparagus and citrus fibers are 3% w/w, while for microcrystalline cellulose is 10% w/w, with powders obtained from 40% w/w feed solutions showing better quality than those from 30% w/w.
Article
Food Science & Technology
Wei Luo, Xialei Liu, Beibei Wang, Di Wu, Jinqiu Wang, Fang Geng
Summary: In this study, a liquid chromatography-tandem mass spectrometry strategy was used to analyze the lipid alterations in egg yolk after spray-drying and accelerated storage. The results showed that spray-drying caused lipid oxidation, potential hydrolysis of phospholipids, and alteration of certain polyunsaturated fatty acids in egg yolk. These lipid alterations were further aggravated by the accelerated storage process. The study provides valuable insight into the changes in egg yolk properties during processing and storage.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Ming Yin, Yongkai Yuan, Maoshen Chen, Fei Liu, Md Nazmus Saqib, Bor-Sen Chiou, Fang Zhong
Summary: Heat shock and hygroscopicity are two main factors causing low viability of probiotics in spray-dried microcapsules during storage. Combination of hydrophobic polyester shellac with whey protein isolate (WPI) can solve this problem. The best protection during storage is provided by the 1:1 shellac-WPI ratio, as shellac has a moisture barrier effect under moderate humidity.
Article
Chemistry, Applied
Helena Cristina Ferrer Carneiro, Karen Hoster, Gary Reineccius, Ana Silvia Prata
Summary: Spray drying is widely used in the food and beverage industries for encapsulation. This study compared the encapsulation performance of two different flavorings (orange and passion fruit) and found that orange flavoring showed better emulsion stability and higher encapsulation efficiency.
Article
Food Science & Technology
Eduardo Morales, Cesar Burgos-Diaz, Rommy N. Zuniga, Johanna Jorkowski, Marcela Quilaqueo, Monica Rubilar
Summary: This study evaluated multilayer emulsions stabilized by lupin protein isolate, iota-carrageenan, and chitosan for their physical stability and astaxanthin retention during spray drying. The results showed that the multilayer emulsions provided higher astaxanthin retention (>95%) compared to primary emulsion, indicating their potential as a functional ingredient in food products.
Article
Food Science & Technology
Paloma Barajas-Alvarez, Marisela Gonzalez-Avila, Hugo Espinosa-Andrews
Summary: The study successfully encapsulated Lactobacillus rhamnosus cells using gum arabic blended with various materials, protecting their viability. The selection of materials and encapsulation method significantly impacted the performance of microcapsules.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Preethi Jayaprakash, Claire Gaiani, Jean-Maxime Edorh, Frederic Borges, Elodie Beaupeux, Audrey Maudhuit, Stephane Desobry
Summary: This study investigates the benefits and drawbacks of electrostatic spray drying (ESD), a novel technique that uses electrostatic charge and lower temperatures to encapsulate lactic acid bacteria. The study compares the viability of Lacticaseibacillus rhamnosus GG (LGG) using different encapsulation agents and finds that ESD preserves more LGG cells during processing and provides better stability during storage compared to traditional spray drying (SD) and freeze drying (FD).
Review
Food Science & Technology
Ozgul Altay, Ozgun Koprualan, Isil Ilter, Mehmet Koc, Figen Kaymak Ertekin, Seid Mahdi Jafari
Summary: This review discusses the application of spray-drying encapsulation for essential oils, including the impact of wall materials, formulation and process variables on the physicochemical properties and release characteristics of oil-loaded particles. It also summarizes recent advances in spray-drying approaches for improving encapsulation efficiency, flavor retention, controlled release, and applicability.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Yue Zhang, R. Pandiselvam, Yanhong Liu
Summary: The surface composition of dairy powders is an important parameter in the dairy industry and is directly related to the techno-functional properties of dairy powder products. Various factors, such as the bulk composition of raw milk, liquid dairy processing, drying process, and storage conditions, can influence the surface composition of dairy powders. The mechanisms underlying the variations in particle surface composition include mechanical properties, redistribution of milk fat globules, adsorption competition and interactions of ingredients at the water/air interface, dehydration-induced alterations in particle structure, solid/solutes segregation differentiation during spray drying, and lactose crystallization-induced increase in surface fat. Future research should focus on the effects of emerging processing technologies on the surface composition modification of dairy powders.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Engineering, Chemical
Kiran Verma, Ayon Tarafdar, Ruchika Maurya, Deepak Kumar, Prarabdh C. Badgujar, Kanthi Kiran Kondepudi, Neeraj Dilbaghi
Summary: In this study, a novel nano-curcumin functionalized milk cream powder was developed and analyzed for its stability and retention of physico-functional properties in accelerated storage conditions. The results showed that the nano-curcumin powder exhibited higher curcumin stability and antioxidant activity during storage, and the curcumin particles remained in nano form even after in-vitro digestion and storage.
Article
Pharmacology & Pharmacy
Daniela Fiedler, Sonja Hartl, Tanja Gerlza, Christina Trojacher, Andreas Kungl, Johannes Khinast, Eva Roblegg
Summary: This research aimed to investigate the stability and influencing factors of proteins based on interleukin-8 during the spray drying process. The experimental results showed that both SD and FD powders with lower residual moisture content were obtained, and interleukins did not exhibit decreased structure, binding affinity, or activity after 12 weeks of storage.
EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS
(2021)
Article
Food Science & Technology
Katarzyna Samborska, Radoslaw Bonikowski, Danuta Kalemba, Alicja Baranska, Aleksandra Jedlinska, Amr Edris
Summary: In addition to the influence of spray drying approach and drying carrier, the retention of VACs is also affected by the type/origin of VACs and particle morphology.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Chemical
Preethi Jayaprakash, Claire Gaiani, Jean-Maxime Edorh, Elodie Beaupeux, Audrey Maudhuit, Stephane Desobry
Summary: In this study, electrostatic spray drying (ESD) was used for the first time to encapsulate beta-galactosidase (beta-gal) and compared with conventional spray drying (SD) and freeze drying (FD) techniques. The results showed that ESD at intermediate temperatures produced microparticles with better characteristics and similar residual enzyme activity to FD in maltodextrin, trehalose, and shellac matrices. Therefore, ESD can be considered as an alternative technique to FD that is efficient, time-saving, and cost-effective.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Agriculture, Multidisciplinary
Ao Zhang, Heping Cui, Khizar Hayat, Qiang Zhang, Xiaoming Zhang, Chi-Tang Ho
Summary: The study utilized a coupling dehydration method of spray drying and vacuum drying to increase the yield of Amadori rearrangement product (ARP) from aspartic acid-xylose conversion. Control of water activity and moisture states was found to be effective in promoting efficient formation of ARP during Maillard reaction.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Review
Engineering, Chemical
Maryam Mirlohi, Annamalai Manickavasagan, Amanat Ali
Summary: This study systematically reviewed the effects of protein drying aids on sugar-rich spray-dried powders. It found that a larger amount of protein drying aid was needed for sucrose-rich foods compared to pure sucrose, but not for fructose. Additionally, using different types of protein drying agents or increasing protein concentration can reduce the bulk density of sugar-rich powders.
Article
Food Science & Technology
Manasweeta Angane, Simon Swift, Kang Huang, Christine A. Butts, Siew Young Quek
Summary: Essential oils (EOs) can be considered as a natural food-grade preservative alternative, as they are Generally Recognized as Safe (GRAS) and have shown potential to inhibit the proliferation of food-borne pathogens. However, their antibacterial activity differs between Gram-positive and Gram-negative bacteria, and their application at a commercial scale is limited due to flavor and odor concerns. Further research is needed to develop strategies for industrial-scale application.
Article
Food Science & Technology
Keegan Jonathan Chessum, Tony Chen, Nazimah Hamid, Rothman Kam
Summary: Demand for honeydew honey is increasing due to its potential antimicrobial, anti-inflammatory, and antioxidant properties. However, information on the chemical profile of New Zealand honeydew honey is limited. This study provides a comprehensive chemical analysis of New Zealand honeydew honey and demonstrates its excellent antioxidant properties.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Qian Liu, Nazimah Hamid, Ye Liu, Rothman Kam, Kevin Kantono, Kelvin Wang, Jun Lu
Summary: This study investigated the effects of spray drying on the microstructure, bioactive components, and cytotoxicity of tamarillo powder. The results showed that polyphenols and antioxidant activities of tamarillo powder increased under high temperature and low carrier concentration conditions.
Review
Green & Sustainable Science & Technology
Kevin Kantono, Nazimah Hamid, Maya Murthy Malavalli, Ye Liu, Tingting Liu, Ali Seyfoddin
Summary: This article reviews existing studies on consumer concerns, acceptance, and uncertainty regarding in vitro meat (IVM) to help IVM-producing companies develop better marketing strategies in the future. It also discusses the types of cells and culture conditions used in IVM production, as well as the applications of self-organising, scaffolding, and 3D printing techniques. With controlled and manipulable production conditions, it may be feasible to produce chemically safe and disease-free meat with improved consumer acceptance on a sustainable basis.
Article
Chemistry, Analytical
Qing Wen, Antonis Myridakis, Piers R. Boshier, Simone Zuffa, Ilaria Belluomo, Aaron G. Parker, Sung -Tong Chin, Stephanie Hakim, Sheraz R. Markar, George B. Hanna
Summary: Volatolomics provides a noninvasive approach for detecting and monitoring human diseases. In this study, we developed a complete pipeline for untargeted urinary volatolomic profiling, optimized the extraction technique, improved the volatolome coverage, and applied strict quality control measures. The pipeline was successfully used to discriminate pancreatic ductal adenocarcinoma patients from control subjects.
ANALYTICAL CHEMISTRY
(2023)
Article
Chemistry, Applied
Rahul Permal, Tim Chia, Giada Arena, Cassandra Fleming, Jack Chen, Tony Chen, Wee Leong Chang, Brent Seale, Nazimah Hamid, Rothman Kam
Summary: This study aimed to convert avocado seeds into extruded snack products and compare their characteristics to other extruded snacks. The results showed that avocado seed extrudates had lower quality in terms of texture and physical properties, but higher antioxidant capacity and total phenolic content. The levels of toxins were also within non-toxic range for the avocado seed snack.
Article
Food Science & Technology
Teng Hui, Zhengfeng Fang, Qianli Ma, Nazimah Hamid, Yanlei Li
Summary: The use of cold atmospheric plasma (CAP) in meat curing has different effects depending on the specific curing method. CAP-assisted curing improves flavor quality and does not increase toxic risk in superheated steam curing. In charcoal curing, CAP-assisted curing influences odor profile but does not significantly change off-flavors and toxic substance content.
Article
Chemistry, Applied
Sung-Tong Chin, Gerhard Hoerlendsberger, Kok Wai Wong, Sirui Li, Sze How Bong, Luke Whiley, Julien Wist, Reika Masuda, Johan Greeff, Elaine Holmes, Jeremy K. Nicholson, Ruey Leng Loo
Summary: In this study, a one-step isopropanol method and a two-step methyl-tert-butyl ether method were compared for extracting lipid species in chicken egg yolks before LC-MS/MS analysis. The isopropanol method showed high reproducibility in extracting 937 lipid species from 20 major lipid subclasses. Machine learning techniques successfully differentiated cage, barn, and free-range eggs with high accuracy. The lipid profiles of these eggs were found to be characteristic and could be used for verifying the provenance of conventional chicken eggs.
Article
Food Science & Technology
Teng Hui, Zhengfeng Fang, Nazimah Hamid, Qianli Ma, Kezhou Cai
Summary: A previous study found that polycyclic aromatic hydrocarbons (PAHs) are more easily formed in beef meat compared to other meats. The inhibitory effect of (-)-epicatechin on PAHs in a fat model system was confirmed in this study. However, at high concentrations, (-)-epicatechin solution exhibited colloidal properties. Therefore, a variable pressure immersion method was used to infuse (-)-epicatechin in beef cubes. The results showed that the use of 0.2 mM/L (-)-epicatechin treatment stabilized color properties, reduced PAHs content, and promoted the formation of volatiles and free amino acids. However, concentrations higher than 1.0 mM/L gradually decreased brightness (L*) and yellow to blue color (b*) values, volatiles and free amino acids content, and the inhibitory effect on PAHs.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Mansi Limbad, Noemi Gutierrez-Maddox, Nazimah Hamid, Kevin Kantono, Tingting Liu, Tim Young
Summary: This study investigated the changes in microbial growth and chemical characteristics of coconut water kefir during fermentation. It was found that the kefir grains were able to consume glucose and sucrose and produce significant quantities of carboxylic acids after 96 hours of fermentation. The research also revealed changes in amino acid profile and the presence of lactic acid bacteria, acetic acid bacteria, and fewer yeast cells through morphological identification using SEM.
APPLIED SCIENCES-BASEL
(2023)
Review
Biochemistry & Molecular Biology
Louise Weiwei Lu, Siew-Young Quek, Shi-Ping Lu, Jie-Hua Chen
Summary: The accumulating literature indicates that omega-3 polyunsaturated fatty acids (N3PUFAs) can positively affect the cardiovascular system, improving epithelial function, reducing coagulopathy, and attenuating inflammatory responses and oxidative stress. N3PUFAs, specifically eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), serve as precursors for bioactive lipid mediators that mediate the favorable effects of their parent substances. Increased intake of EPA and DHA has been associated with reduced thrombotic outcomes. The excellent safety profile of dietary N3PUFAs suggests their potential as an adjunctive therapy for individuals at higher risk of cardiovascular problems associated with COVID-19.
Article
Food Science & Technology
Zhihui Gao, Zhongyan Ji, Leixi Wang, Qianchun Deng, Siew Young Quek, Liang Liu, Xuyan Dong
Summary: This study investigated the effect of sesamol concentration on the physicochemical properties of WPI-stabilized fish oil emulsions. It was found that 0.09% sesamol promoted the formation of small oil droplets and inhibited oil droplet aggregation. Sesamol addition also reduced the formation of hydrogen peroxide, generation of secondary reaction products, and protein oxidation in the emulsions.
Article
Food Science & Technology
Muhammad Syahmeer How, Nazimah Hamid, Ye Liu, Kevin Kantono, Indrawati Oey, Mingfei Wang
Summary: This study investigated the effect of high pressure processing on the fatty acids and amino acids content in New Zealand clams. Different pressure levels and holding times were applied, and the results showed that lower pressure and shorter holding time resulted in the least changes in amino and fatty acids content of clams.
Article
Food Science & Technology
Huan Liu, Dengyong Liu, Raheel Suleman, Peng Gao, Pi Li, Jiangtao Xing, Qianli Ma, Nazimah Hamid, Ping Wang, Hansheng Gong
Summary: This study investigated the role of lipids in aroma formation of non-fried roasted chicken with different roasting times. Lipidomics and heat transfer analysis were used to analyze the lipids and their contribution to aroma compounds. The findings identified potential biomarkers for distinguishing between chickens with varying roasting times and highlighted the importance of phosphatidylcholines, phosphatidylethanolamines, and their derivatives in aroma formation. Specific triglycerides were also found to contribute to the retention of key odorants. Lower water activity and specific heat capacity were shown to promote aroma compound formation and retention during the roasting process.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Pharmacology & Pharmacy
Xudong Yao, Craig Bunt, Mengyang Liu, Siew-Young Quek, John Shaw, Jillian Cornish, Jingyuan Wen
Summary: The aim of this study is to enhance the cellular uptake and transport of bovine lactoferrin using pectin- and chitosan-modified solid lipid nanoparticles. Solid lipid particles containing bovine lactoferrin were formulated through the solvent evaporation technique, incorporating stearic acid along with either chitosan or pectin modification. The study evaluated the cellular uptake and transport of bovine lactoferrin-loaded solid lipid particles in vitro using the Caco-2 cell model.
