Article
Food Science & Technology
Xiao Chen, Senghak Chhun, Jiqian Xiang, Pipat Tangjaidee, Yaoyao Peng, Siew Young Quek
Summary: This study aimed to protect phenolic compounds of Cyclocarya paliurus using a microencapsulation technique. Ethanol extract powders showed higher total phenolic compounds and antioxidant capacity values, while aqueous extract powders exhibited superior solubility and color retention after spray drying. The high-quality powders obtained in this study have potential for use in functional food products with health benefits.
Article
Food Science & Technology
Jawaher AlYammahi, K. Rambabu, A. Thanigaivelan, Shadi W. Hasan, Hanifa Taher, Pau Loke Show, Fawzi Banat
Summary: In this study, camel milk powder enriched with date sugar was produced using a spray-drying technique. The optimum conditions for maximum overall powder yield were determined. The powder exhibited good functional properties and unique morphological properties, and had improved thermal stability and high nutritional value. It could potentially be used in a wide range of food and beverage products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Agricultural Engineering
Asmaa Al-Hamayda, Basim Abu-Jdayil, Mutamed Ayash, Joy Tannous
Summary: Natural gums are commonly used in various industries as stabilizers, thickeners, gelling agents, and emulsifiers. They can also act as carriers for food additives and have good barrier characteristics. Microencapsulation, especially spray drying, is an effective technique for improving the dispersion of bioactive substances in food. Arabic gum is an effective and safe antimicrobial and antioxidant additive in food, but its utility in the industrial encapsulation process is currently limited.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Engineering, Chemical
Ana Todorovic, Luka Sturm, Ana Salevic-Jelic, Steva Levic, Ilja Gasan Osojnik Crnivec, Iztok Prislan, Mihaela Skrt, Ana Bjekovic, Natasa Poklar Ulrih, Viktor Nedovic
Summary: This study aimed to encapsulate anthocyanin-rich bilberry extract using freeze-drying and investigate the effects of different wall materials and extract contents on the properties of the encapsulates. The use of maltodextrin provided the best protection to the anthocyanins. The obtained encapsulates have potential for the development of food products with added nutritional benefits.
Article
Food Science & Technology
Mrudula Guggilla, Sek Chuen Chow, Lee Fong Siow
Summary: This study successfully encapsulated chebulagic acid (CA) to overcome its solubility, astringency, and bitter taste issues and determined its properties. The encapsulated chebulagic acid (ECA) was incorporated into orange juice, and a storage stability study and sensory analysis were conducted. The results showed that the highest encapsulation efficiency, antioxidant activity, and powder yield were achieved at 140°C spray drying temperature with 60% maltodextrin and 40% gum Arabic. The storage stability of ECA and orange juice was significantly improved, and the addition of ECA increased the orange juice's storage stability and consumer acceptability.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Engineering, Chemical
Monchawan Wangkulangkool, Danupol Ketthaisong, Ratchada Tangwongchai, Thidarut Boonmars, Khomsorn Lomthaisong
Summary: Encapsulation using whey protein and gum arabic as wall materials was used to protect chia oil from oxidation. The spray-drying and freeze-drying methods produced microcapsules with different powder characteristics. Microcapsules produced by spray drying had higher encapsulation efficiency compared to freeze drying. After 6 months of storage, the encapsulated powders had low acid and peroxide values, suggesting a successful encapsulation process to protect chia oil from oxidation.
Article
Food Science & Technology
Joanne W. Siccama, Eirini Pegiou, Lu Zhang, Roland Mumm, Robert D. Hall, Remko M. Boom, Maarten A. Schutyser
Summary: Concentrating asparagus juice into asparagus concentrate and spray-drying it with maltodextrin DE12 can improve the volatile profiles of asparagus powder. The study showed that the maltodextrin content is positively correlated to the retention of key odorants in asparagus powder, and drying conditions have limited effect on the volatile retention.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Siyi Peng, Jiajia Zhao, Yaru Wang, Fang Chen, Xiaosong Hu, Lingjun Ma, Junfu Ji
Summary: In this study, the stability of L-menthol was improved by microencapsulation and different powder drying techniques were compared. The best results were obtained by using a mass ratio of 2:1 (alpha-LA: GA) and drying the microencapsulated particles using non-thermal spray freeze drying (SFD). The SFD particles had a spherical and porous structure with the highest porosity (86.82%) and showed enhanced flavor retention during high humidity storage. The porous structure of SFD powders also allowed rapid rehydration and the release of L-menthol followed Fickian diffusion.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Engineering, Chemical
Joanne W. Siccama, Xanthe Wientjens, Lu Zhang, Remko M. Boom, Maarten A. I. Schutyser
Summary: Spray drying is an effective method for encapsulating volatile compounds, but the exact mechanism of volatile retention is not well understood. Understanding this mechanism can help optimize the drying process and improve formulation of encapsulation matrices.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
Nhi Thi Yen Tran, Thanh Thao Thi Le, Nguyen Huu Nghia, Dang Be Nhu, Long Bao Huynh, Tan Xuan Tung Nguyen, Phong Xuan Huynh, Tan Phat Dao
Summary: Using overripe mangoes to produce mango powder has successfully addressed the issue of agricultural product stagnation. The study examined the impact of thickening agents, convection drying, and heat pump drying on the bioactive compounds in the final product, such as total phenolic content, total flavonoid content, color, and solubility. The research found that a mixture of gum arabic and maltodextrin in a 50:50 ratio at a concentration of 15% resulted in a high-quality powder texture when dried through hot air convection at 55 degrees C, with TPC (21.24 +/- 1.58 mg GAE/g dry weight) and TFC (0.34 +/- 0.02 mg QE/g dry weight), respectively. Additionally, the product exhibited excellent solubility (64.35%) and a pass-through point of 17.11.
FOOD SCIENCE & NUTRITION
(2023)
Review
Agronomy
Kingsley O. Iwuozor, Adewale George Adeniyi, Ebuka Chizitere Emenike, Moronkola Idris Adepoju, Musa Opeyemi Ahmed
Summary: Sugarcane juice has nutritious and curative properties, but its preservation and short shelf life limit its use and marketing. Converting the juice into powder using spray drying technique has been proven to retain nutrients and address the preservation issues. This study reviews research on SGJ powder production, analyzing similarities, differences, and trends. It identifies factors that influence yield and powder properties, with maltodextrin as the most effective drying agent. The study provides a foundation for future researchers interested in producing high-quality SGJ powder.
Article
Food Science & Technology
Ena Cegledi, Ivona Elez Garofulic, Zoran Zoric, Marin Roje, Verica Dragovic-Uzelac
Summary: This study investigated the effects of temperature, carrier type, and sample to carrier ratio on the physicochemical properties and encapsulation and loading capacity of nettle leaf extract powder, as well as the impact of encapsulation on the antioxidant capacity and bioavailability of polyphenols. The results showed that the encapsulated extracts had high antioxidant capacity and a diverse range of polyphenolic compounds, making them a valuable source for value-added and health-promoting products.
Article
Engineering, Chemical
Sachin Ramdas Adsare, Uday S. Annapure
Summary: The study investigated the spray-drying of coconut whey powders with gum Arabic and curcumin, analyzing their physicochemical characteristics, functional properties, and thermogravimetric analysis. Results showed that addition of gum Arabic significantly influenced the encapsulation efficiency of curcumin and spray drying yield, and coconut whey powder was found to be more stable than gum Arabic. The study concluded that spray-drying was favorable for curcumin microencapsulation, particularly when using coconut whey powder with 5% gum Arabic.
JOURNAL OF FOOD ENGINEERING
(2021)
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
Food Science & Technology
Sofia C. Louenco, Deboa A. Campos, Riado Gomez-Gaia, Manuela Pintado, M. Coneicao Liveia, Diana Santos, Luiz C. Correa-Filho, Margarida Moldao-Martins, Vitor D. Alves
Summary: This study aimed to extract bioactive compounds with antioxidant activity from pineapple peel using environmentally friendly and low-cost techniques. The extracted antioxidant-rich compounds were stabilized through spray drying and have potential applications in food products and bioactive packaging systems.
Article
Engineering, Chemical
Duc Quang Nguyen, Sabah Mounir, Karim Allaf
Article
Food Science & Technology
Sabah Mounir, Carmen Tellez-Perez, Kappat V. Sunooj, Karim Allaf
JOURNAL OF TEXTURE STUDIES
(2020)
Article
Engineering, Chemical
Sabah Mounir, Ezzeddine Amami, Tamara Allaf, Arun Mujumdar, Karim Allaf
Article
Engineering, Chemical
Sabah Mounir, Atef Ghandour, Carmen Tellez-Perez, Ahmed A. Aly, Arun S. Mujumdar, Karim Allaf
Summary: This study compared the effect of swell drying and conventional shade drying on the texturing of green okra pods, and optimized the process using DIC parameters. The results indicated significant advantages of swell dried okra pods in terms of texture, nutritional content, and antioxidant activity.
Article
Food Science & Technology
Cherakkathodi Sudheesh, Kappat Valiyapeediyekkal Sunooj, Muhammed Navaf, Shaik Ameer Bhasha, Johnsy George, Sabah Mounir, Sunny Kumar, Vallayil Appukuttan Sajeevkumar
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2020)
Article
Food Science & Technology
Sabah Mounir, Atef Ghandour, Rana Mustafa, Karim Allaf
Summary: This study focused on manufacturing cocoa-like powder from Egyptian carob through a texturing/roasting process. By controlling the chemical transformations, optimizing processing parameters, and using response surface methodology, the desired sensory attributes, physical and functional properties, and color characteristics were achieved. By utilizing DIC-texturing/roasting at specific pressure and processing time, the quality of the carob powder was improved significantly.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Engineering, Chemical
Duc Quang Nguyen, Thu Ha Nguyen, Karim Allaf
Summary: This study developed an empirical equation for the volumetric heat transfer coefficient in spray-drying of soymilk powders. Response Surface Methodology (RSM) was used to analyze the effects of feed concentration and inlet air temperature on the heat transfer coefficient in the drying chamber. The results showed that the feed concentration had a greater impact on the heat transfer coefficient compared to the inlet air temperature. Increasing the feed concentration led to a significant decrease in the heat transfer coefficient, while a higher inlet air temperature only slightly increased the heat transfer coefficient.
Article
Food Science & Technology
Eman Farid, Sabah Mounir, Eman Talaat, Sherif Elnemr, Hassan Siliha
Summary: The objective of this study was to investigate the impact of foaming parameters on the physical and phytochemical properties of tomato powder. The concentration of soy protein isolate was found to have a predominant effect on these properties compared to whipping time.
FOOD SCIENCE AND BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Eman Farid, Sabah Mounir, Hassan Siliha, Sherif El-Nemr, Eman Talaat
Summary: The objective of this study was to investigate the impact of soy protein isolate concentration and whipping time on foam characteristics, physicochemical properties, and functional properties of hot air foam-mat-dried strawberry powder. Foaming conditions were optimized using response surface methodology to ensure desired outcomes. The concentration of soy protein had a significant effect on foam density, expansion, stability, and the properties of strawberry powder.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Engineering, Chemical
Wafa Hajji, Sihem Bellagha, Carmen Tellez-Perez, Sabah Mounir, Mohamed Salah Negm, Tamara Allaf, Victor Lefrancois, Colette Besombes, Arun S. Mujumdar, Karim Allaf
Summary: To address the problems with conventional drying processes, swell-drying, which combines conventional drying with the Instant Controlled Pressure Drop (D.I.C.), has proven to be highly relevant. The Research & Engineering Platform for intensifying Drying Processes (REPID) has studied phenomenological models and experimental trials combining D.I.C. with new Interval Hyper-Active Drying (IHAD) processes. These IHAD processes, such as ISAD, IIRAD, and IMAD, have shown effective drying kinetics, energy consumption, and product quality of heat-sensitive solids. Coupled with the D.I.C. texturing-decontamination, they have led to the development of efficient drying equipment.
Article
Chemistry, Applied
Cherakkathodi Sudheesh, Kappat Valiyapeediyekkal Sunooj, Muhammed Navaf, Plachikkattu Parambil Akhila, Basheer Aaliya, Sabah Mounir, Suraj Kumar Sinha, Sunny Kumar, Vallayil Appukuttan Sajeevkumar, Johnsy George
Summary: The granular cold water soluble starch (GCWSS) was prepared from energetic neutral (EN) atoms treated kithul starch using the alkali/urea aqueous solution, and their properties were analysed.
FOOD HYDROCOLLOIDS
(2023)
Article
Engineering, Chemical
Duc Quang Nguyen, Thu Ha Nguyen, Sabah Mounir, Karim Allaf
Article
Engineering, Chemical
Sabah Mounir, K. Allaf
