Article
Food Science & Technology
Prajya Arya, Pradyuman Kumar
Summary: Fenugreek seeds contain an important compound called diosgenin, which has impressive health benefits. Diosgenin is bitter in taste, but through spray drying and the use of maltodextrin and whey protein concentrate as wall materials, the bitterness can be masked. The optimal conditions for spray drying were determined, and encapsulated diosgenin powder with improved properties was successfully produced.
Article
Food Science & Technology
Jouhaina Hadree, Fakhri Shahidi, Mohebbat Mohebbi, Mohammadreza Abbaspour
Summary: This study investigated the effects of pomegranate peel extract concentration, drying temperature, and feed flow rate on the properties of pomegranate juice powder produced by spray drying. The optimal conditions for powder production were determined using response surface methodology. The results showed that the phenolic extract concentration, drying temperature, and feed flow rate significantly influenced various properties of the powder. The study concluded that the spray drying conditions did not negatively affect the phenolic compound content in pomegranate powder, making it suitable for use as a food additive or dietary supplement.
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
Pharmacology & Pharmacy
Bishal Raj Adhikari, Shyamal C. Das
Summary: This study investigated the aerosol performance of spray-dried powders based on Soluplus polymer for pulmonary drug delivery. The potential use of leucine to improve aerosolization was also explored. The results showed that Soluplus powder without leucine exhibited good performance for pulmonary drug delivery, and the addition of 20% leucine further enhanced aerosolization of the particles.
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
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
Amin Farshchi, Ali Hassanpour, Hossam Tantawy, Andrew E. Bayly
Summary: The flowability of spray-dried laundry detergent is influenced by formulation, particle composition, and micro-structure. This study provides a fundamental understanding of how these factors affect the flow behavior of detergent powders. The addition of sodium silicate and increased water content in the slurry significantly improve flowability.
ADVANCED POWDER TECHNOLOGY
(2022)
Article
Pharmacology & Pharmacy
Patricia Henriques, Ana Fortuna, Slavomira Doktorovova
Summary: Powders for nasal delivery have advantages over liquids and can be manufactured by spray drying. This review provides an overview of nasal powder formulation and processing, with a focus on the variables that impact on performance.
EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS
(2022)
Article
Chemistry, Applied
Custodio Lobo Roriz, Sandrina A. Heleno, Maria Jose Alves, M. Beatriz P. P. Oliveira, Jose Pinela, Maria Ines Dias, Ricardo C. Calhelha, Patricia Morales, Isabel C. F. R. Ferreira, Lillian Barros
Summary: The peel of Hylocereus costaricensis fruit contains a large amount of betacyanins, which can be used as natural colorants and show no toxicity. Through optimizing the ultrasound-assisted extraction method, the maximum content of betacyanins was successfully extracted. The peel extract exhibited bioactive properties such as antioxidant hemolysis inhibition and inhibition of pathogenic bacteria growth.
Review
Pharmacology & Pharmacy
Nasser Alhajj, Niall J. O'Reilly, Helen Cathcart
Summary: Leucine is a promising excipient in the development of inhalable spray-dried powders, enhancing aerosolization and physical stability of particles. Understanding how formulation and processing parameters influence leucine's behavior during drying process is crucial for efficient utilization in dry powder inhaler formulations and other pharmaceutical applications. Insights into the current regulatory status are important for future applications.
DRUG DISCOVERY TODAY
(2021)
Article
Pharmacology & Pharmacy
Zitong Shao, Waiting Tai, Yingshan Qiu, Rico C. H. Man, Qiuying Liao, Michael Y. T. Chow, Philip C. L. Kwok, Jenny K. W. Lam
Summary: This study developed an inhaled dry powder formulation of capreomycin targeting the lung using spray drying technique, showing promising pharmacokinetic performance with sustained drug concentration in the lungs. Compared to intravenous injection, inhaled capreomycin exhibited superior pharmacokinetics in both the lungs and plasma, indicating its potential as a more effective treatment option for MDR-TB.
Article
Food Science & Technology
Malak Angor
Summary: The purpose of this study is to examine the effects of different proportions of orange albedo and apple peel powder in edible coating films on the oil uptake and sensory properties of falafel balls during deep frying. The results showed that the coating films reduced oil uptake during deep frying, with the 5% level being the most effective for both orange albedo and apple peel powder. All coated falafel ball samples showed improved sensory features compared to the uncoated control.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2023)
Article
Chemistry, Applied
Ruizhan Chen, Shujun Luo, Chaoxue Wang, Helong Bai, Juan Lu, Li Tian, Ming Gao, Jing Wu, Chunlong Bai, Hui Sun
Summary: The efficient ultra-high pressure compound enzyme extraction technology was used to extract and modify polysaccharides from red Pitaya peels, resulting in increased yield and antioxidant activity, as well as improved physicochemical and functional characteristics of the polysaccharides. The study demonstrated significant enhancement in antioxidant activities and improved functional properties of pectic polysaccharides extracted using UPEE method.
FOOD HYDROCOLLOIDS
(2021)
Article
Nutrition & Dietetics
Ali Muhammad, Kenan Sinan Dayisoylu, Jinjin Pei, Muhammad Rafiullah Khan, Muhammad Salman, Rafiq Ahmad, Hakim Ullah, Gul Rah Noor
Summary: Fortifying cereal products with natural plant extract is a promising approach to meet people's dietary requirements. The study found that solar drying (SOD) was the most effective method for drying pomegranate peel powder (PP) in terms of compositional analysis. Addition of PP powder significantly improved the nutritional value, mineral profile, and physical attributes of the fortified cookies, and sensory analysis indicated that the cookies were still acceptable. Therefore, SOD-dried PP powder can be commercially used in the baking industry to provide nutritionally enriched cookies to meet people's dietary needs.
FRONTIERS IN NUTRITION
(2023)
Article
Food Science & Technology
Fatema Hossain Brishti, Shyan Yea Chay, Kharidah Muhammad, Mohammad Rashedi Ismail-Fitry, Mohammad Zarei, Nazamid Saari
Summary: The study optimized the extrusion parameters to produce texturized mung bean protein (TMBP) with desirable physical properties, including expansion ratio and rehydration ratio. The microstructure analysis revealed a fibrous structure in TMBP and amino acid profile showed high retention after texturization. TMBP has potential as a meat extender and offers a healthier alternative to animal proteins.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Davood Zare, Kharidah Muhammad, Hasanah Mohd Ghazali
Summary: The levels of HAL activity and UCA accumulation in Indian mackerel, tuna, and sardine varied at different temperatures and storage conditions, with vacuum packaging being effective in reducing HAL content. The kind of fish was a significant factor in UCA accumulation, while exogenous HAL activity had a smaller impact.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Chemistry, Applied
Fatema Hossain Brishti, Shyan Yea Chay, Kharidah Muhammad, Mohammad Rashedi Ismail-Fitry, Mohammad Zarei, Sivakumaran Karthikeyan, F. Caballero-Briones, Nazamid Saari
Summary: The study demonstrated that manipulating feed moisture content during extrusion can control protein denaturation and aggregate formation, with 49.3% feed moisture leading to favourable partial denaturation and desirable qualities in the produced TMBP.
Article
Food Science & Technology
Siti Zaharah Rosli, Mohd Adzahan Noranizan, Son Radu, Roselina Karim, Noraniza Mohd Adzahan, Rana Muhammad Aadil, Pei Chen Koh
Summary: Washing pennywort with acidic and alkaline electrolyzed water can reduce microbial count while preserving its physicochemical and sensory properties. In sensory evaluation, all sanitizer solutions were accepted by the panelists with a score greater than 5, except for washing with acetic acid.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Review
Food Science & Technology
Faathirah Jamaluddin, Mohd Adzahan Noranizan, Ezzat Mohamad Azman, Azizah Mohamad, Noor Liyana Yusof, Alifdalino Sulaiman
Summary: Consumer demand for clean-label food products is increasing, leading to changes in the trend of chilli paste production processes. Utilizing ultrasound washing and high-pressure processing, along with organic acids and garlic as natural preservatives, can produce high-quality chilli pastes that meet consumer demands.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Malgorzata Lasik-Kurdys, Malgorzata Gumienna, Barbara Gorna, Noranizan Mohd Adzahan
Summary: Cherry wines enriched with green tea infusion showed increased total polyphenol content and antioxidant activity. However, these properties were reduced after in vitro digestion. The wines also exhibited an inhibitory effect on intestinal microflora growth, with E.coli being the most sensitive microorganism. The bioactive compounds derived from green tea also increased the potential of alpha-glucosidase inhibition. These wines could be a promising alternative for diabetes therapy.
Article
Biochemistry & Molecular Biology
Siti-Zaharah Rosli, Noranizan Mohd Adzahan, Roselina Karim, Nor-Khaizura Mahmud Ab Rashid
Summary: This study aimed to investigate the effect of pulsed light combined with acidic electrolysed water on the sensory, morphological changes, and bioactive components in pennywort leaves during storage. The results showed that samples treated with the combined treatment had better sensory properties compared to untreated samples. The combination of acidic electrolysed water and pulsed light treatment was beneficial in preserving the sensory quality and bioactive compounds in pennywort leaves at 4 +/- 1 degrees C.
Article
Food Science & Technology
R. Nur Fatin Nazurah, M. A. Noranizan, M. A. R. Nor-Khaizura, Z. A. Nur Hanani
Summary: This research found that the addition of curry leaf essential oil (CLEO) improved the properties of chitosan-based film and showed its potential as a natural insect-repellent film. The CLEO content in the film affected its moisture content, water barrier, antioxidant activity, and antibacterial effect. The chitosan-CLEO film also showed promising repellency against Musca domestica.
FOOD PACKAGING AND SHELF LIFE
(2022)
Review
Food Science & Technology
Maryam Adilah Zainal Arifin, Noranizan Mohd Adzahan, Nur Hanani Zainal Abedin, Malgorzata Lasik-Kurdys
Summary: Research on the utilization of food waste and by-products has increased, providing opportunities for the food packaging industry. Valuable compounds in waste and by-products can be used to develop biodegradable plastics, functional compounds, and active packaging materials. However, the practicality of scaling up this research to an industrial level needs further examination.
Article
Energy & Fuels
Nur Liyana Nordin, Rabiha Sulaiman, Mohd Adzahan Noranizan, Jamilah Bakar
Summary: This study aimed to evaluate the effect of cellulase and pectinase in the extraction of phenolics and volatile compounds from pineapple peel. The results showed that cellulase improved the extraction process and increased the yield of phenolics and insoluble-bound phenolics. GC-MS analysis revealed 22 bioactive volatile compounds.
BIOMASS CONVERSION AND BIOREFINERY
(2023)
Article
Food Science & Technology
Nur Izzati Mohamed Nawawi, Giroon Ijod, Faridah Abas, Nurul Shazini Ramli, Noranizan Mohd Adzahan, Ezzat Mohamad Azman
Summary: This study investigated the effects of different drying processes and times on phenolic compounds and antioxidant activities of mangosteen pericarps (MP). Results showed that freeze-drying for 36 and 48 hours resulted in higher total anthocyanin content, while the 36-hour freeze-drying process exhibited higher total phenolic content, total flavonoid content, and reducing power. Therefore, the 36-hour freeze-drying process is a more efficient and energy-saving method for industrial applications, and the dried MP extracts could be used as an alternative to synthetic food colorants.
Article
Food Science & Technology
Nur Liyana Nordin, Rabiha Sulaiman, Jamilah Bakar, Mohd Adzahan Noranizan
Summary: This study evaluated the functional and volatile compounds in the extracts of MD pineapple peel and core. The results showed that the peel had lower total soluble solids, pH, titratable acidity, sweetness index, and astringency index compared to the core. The peel also had higher total phenolic and flavonoid contents, better antioxidant activity, and a higher concentration of certain volatile compounds. These findings provide important insights into the valorization of MD pineapple waste.
Review
Food Science & Technology
Azizah Mohamad, Nor Nadiah Abdul Karim Shah, Alifdalino Sulaiman, Noranizan Mohd Adzahan, Rai Naveed Arshad, Rana Muhammad Aadil
Summary: Consumers are interested in products that have health benefits, and milk stability and integrity are key factors in dairy product quality. Milk contains nutrients that have various physiological functions in the human body. The effects of pulsed electric fields (PEF) on milk have been extensively studied, mainly focused on inactivating microbes and enzymes for preservation purposes. However, the impact of PEF on milk macro- and micronutrients is not well understood and is important for the functionality and stability of milk and dairy products. This review provides detailed information on PEF, its inactivation mechanism, and its effects on milk nutrients. It also discusses the limitations and future prospects of commercializing and implementing PEF in the food industry.
Article
Engineering, Chemical
Mohamad Rais Hasan, Che Azurahanim Che Abdullah, Mustapha Nor Afizah, Mohd Sabri Mohd Ghazali, Mohd Adzahan Noranizan
Summary: Ultrasound has been found to be an effective decontamination technique for cleaning cockle shells, with the optimal power range being between 0.35 and 0.41 W/cm2 at a frequency of 37 kHz for a treatment time of 15 minutes. This approach of ultrasonic cleaning can serve as a pre-treatment step for producing various innovative seafood products.
JOURNAL OF FOOD ENGINEERING
(2023)
Correction
Food Science & Technology
A. Nor Adilah, B. Jamilah, M. A. Noranizan, Z. A. Nur Hanani
FOOD PACKAGING AND SHELF LIFE
(2021)
