Powdered plant beverages obtained by spray-drying without carrier addition-physicochemical and chemometric studies.

Plant-based beverages (PBs) are currently gaining interest among consumers who are seeking alternative sustainable options to traditional dairy drinks. The study aimed to obtain powdered plant beverages without the addition of carriers by spray drying method to implement them in the future as an alternative to the liquid form of dairy drinks. Some of the most well-known commercial beverages sources like soy, almond, rice and oat were analyzed in this work. The effect of different treatments (concentration, addition of oat fiber) and two approaches od spray drying (conventional high temperature spray drying-SD, and dehumidified air spray drying at low temperature-DASD) were presented. Moreover, moisture content, water activity, particle morphology and size of obtained powders were analyzed. It was possible to obtain PBs without the addition of carriers, although the drying yield of four basic beverages was low (16.1-37.4%). The treatments and change in spray drying approach enhanced the drying yield, especially for the concentrated beverage dried using DASD (59.2%). Additionally, Fourier Transform Infrared (FTIR) spectroscopy was applied to evaluate the differences in chemical composition of powdered PBs. FTIR analysis revealed differences in the range of the absorption frequency of amide I, amide II (1700-1500 cm-1) and carbohydrate region (1200-900 cm-1). Principal component analysis (PCA) was carried out to study the relationship between spray dried plant beverages samples based on the fingerprint region of FTIR spectra, as well as the physical characteristics. Additionally, hierarchical cluster analysis (HCA) was employed to explore the clustering of the powders.

Carriers based on dairy by-products and dehumidified-air spray drying as a novel multiple approach towards improved retention of phenolics in powders: sour cherry juice concentrate case study.

BACKGROUND: Sour cherry juice concentrate powder can serve as a modern, easy-to-handle, phenolics-rich merchandise; however, its transformation into powdered form requires the addition of carriers. In line with the latest trends in food technology, this study valorizes the use of dairy by-products (whey protein concentrate, whey, buttermilk, and mixes with maltodextrin) as carriers. A new multiple approach for higher drying yield, phenolics retention (phenolic acids, flavonols and anthocyanins) and antioxidant capacity of powders were tested as an effect of simultaneous decrease of drying temperature due to the drying air dehumidification and lower carrier content. RESULTS: Dairy-based carriers were effective for spray drying of sour cherry-juice concentrate. The drying yield was increased and retention of phenolics was higher when compared with maltodextrin. The application of dehumidified air, which enabled the drying temperature to be reduced, affected drying yield positively, and also affected particle morphology and retention of phenolics (the phenolic content was approximately 30% higher than with spray drying). CONCLUSIONS: The study proved that it is possible to apply dairy-based by-products to produce sour cherry juice concentrate powders profitably, lowering the spray-drying temperature and changing the carrier content. Dehumidified air spray drying can be recommended for the production of fruit juice concentrate powders with improved physicochemical properties. © 2023 Society of Chemical Industry.

The enzymatic modification of whey-proteins for spray drying encapsulation of Ginkgo-biloba extract.

Ginkgo biloba extract (GBLE) contains many bioactives including flavonoids and terpene trilactones that play some pharmacological roles. These compounds are sensitive to operating conditions; so, encapsulation is a suitable approach to protect them. In this study, different carriers including maltodextrin (MD), and its combination with gum-Arabic (MD-GA), whey protein concentrate (MD-WPC), and whey-protein hydrolysate (MD-HWPC) were used to encapsulate GBLE. Powder production yield, physicochemical/functional characteristics, physical stability and flowability of particles were affected by the type and composition of carriers. FTIR results indicated the placement of phenolic compounds in the carrier matrix. The SEM images also showed the morphological changes of particles (especially the size, indentation and surface shrinkage) under the influence of various carriers. Microencapsulated powders formulated using MD-HWPC showed the highest values of TPC, DPPH, and ABTS and a lighter color which determined the suitability of this wall material (due to the improvement of surface activity and emulsifying properties of protein as a result of partial enzymatic hydrolysis) to protect the antioxidant properties of GBLE during spray-drying, improving the production yield and preserving physical and functional characteristics of the encapsulated powders.

Structure and Texture Characteristics of Novel Snacks Expanded by Various Methods.

The aim of this work was to evaluate the structure of novel potato-based snack foods supplemented with various levels of fresh carrot pulp by using X-ray micro-computed tomography, texture profile, and sensory analysis. Three different methods of extruded snack pellets expansion were used to obtain ready-to-eat crisps: deep-fat frying, microwave, and hot-air toasting. The obtained results revealed that the pellets expansion method affected the porosity, size of pores and wall thickness, texture properties, and notes of sensory analyses of the obtained crisps. Deep-fat frying had a similar influence to microwave heating on ready-to-eat crisps properties, and both methods were significantly different in comparison to hot-air toasting. Crisps based on snack pellets supplemented with the addition of fresh carrot pulp in the amount of 10 to 30% expansion through hot-air heating showed unsatisfactory expansion and texture, but it is highly advisable to use deep-fat frying and microwave heating to achieve attractive potato-carrot crisps.

Modification of Whey Proteins by Sonication and Hydrolysis for the Emulsification and Spray Drying Encapsulation of Grape Seed Oil.

In this study, whey protein concentrate (WPC) was sonicated or partially hydrolyzed by Alcalase, then examined as an emulsifier and carrier for the emulsification and spray drying of grape seed oil (GSO)-in-water emulsions. The modification treatments increased the free amino acid content and antioxidant activity (against DPPH and ABTS free radicals), as well as, the solubility, emulsifying, and foaming activities of WPC. The modified WPC-stabilized emulsions had smaller, more homogeneous droplets and a higher zeta potential as compared to intact WPC. The corresponding spray-dried powders also showed improved encapsulation efficiency, oxidative stability, reconstitution ability, flowability, solubility, and hygroscopicity. The morphology of particles obtained from the primary WPC (matrix type, irregular with surface pores) and modified WPC (reservoir type, wrinkled with surface indentations), as well as the oxidative stability of the GSO were influenced by the functional characteristics and antioxidant activity of the carriers. Changes in the secondary structures and amide regions of WPC, as well as the embedding of GSO in its matrix, were deduced from FTIR spectra after modifications. Partial enzymolysis had better results than ultrasonication; hence, the WPC hydrolysates are recommended as emulsifiers, carriers, and antioxidants for the delivery and protection of bioactive compounds.

Advances in plant gum polysaccharides; Sources, techno-functional properties, and applications in the food industry - A review.

Gums are biopolymers with many functional and innovative properties in the food industry. They are complex carbohydrate biomolecules capable of bonding with water, generating gel and mucilage structures. Among different gums, plant-based gums (PBGs) are one of the most important groups as they possess key characteristics such as stabilizing potential, viscosity enhancement, emulsifying and surface-active property, extensive adaptability, and affordability leading to their application in the formulation of food products. PBGs are extensively used in the confectionery, encapsulation of flavors and colors, emulsions, carrier agents, as dietary fiber, thickening/foaming agent, formulation of functional foods, and stabilizers in beverages and other food products. More importantly, researchers and food industries have been engrossed to reveal the undisclosed potential of PBGs and the impact of chemical composition and molecular structure on their techno-functional characteristics Therefore, this review study aims to explore the structure and physiochemical/functional properties of PBGs and their application as techno-functional materials in different food industries.

Classification of Honey Powder Composition by FTIR Spectroscopy Coupled with Chemometric Analysis.

Fourier transform infrared spectroscopy (FTIR) in connection with chemometric analysis were used as a fast and direct approach to classify spray dried honey powder compositions in terms of honey content, the type of diluent (water or skim milk), and carrier (maltodextrin or skim milk powder) used for the preparation of feed solutions before spray drying. Eleven variants of honey powders containing different amounts of honey, the type of carrier, and the diluent were investigated and compared to pure honey and carrier materials. Chemometric discrimination of samples was achieved by principal component analysis (PCA), hierarchical clustering analysis (HCA), linear discriminant analysis (LDA), and partial least squares-discriminant analysis (PLS-DA) modelling procedures performed on the FTIR preprocessed spectral data for the fingerprint region (1800-750 cm-1) and the extended region (3600-750 cm-1). As a result, it was noticed that the type of carrier is a significant factor during the classification of different samples of powdered multifloral honey. PCA divided the samples based on the type of carrier, and additionally among maltodextrin-honey powders it was possible to distinguish the type of diluent. The result obtained by PCA-LDA and PLS-DA scores yielded a clear separation between four classes of samples and showed a very good discrimination between the different honey powder with a 100.0% correct overall classification rate of the samples.

Protein-polysaccharide interactions for the fabrication of bioactive-loaded nanocarriers: Chemical conjugates and physical complexes.

As unique biopolymeric architectures, covalently and electrostatically protein-polysaccharide (PRO-POL) systems can be utilized for bioactive delivery by virtue of their featured structures and unique physicochemical attributes. PRO-POL systems (i. e, microscopic /nano-dimensional multipolymer particles, molecularly conjugated vehicles, hydrogels/nanogels/oleogels/emulgels, biofunctional films, multilayer emulsion-based delivery systems, particles for Pickering emulsions, and multilayer coated liposomal nanocarriers) possess a number of outstanding attributes, like biocompatibility, biodegradability, and bioavailability with low toxicity that qualify them as powerful agents for the delivery of different bioactive ingredients. To take benefits from these systems, an in-depth understanding of the chemical conjugates and physical complexes of the PRO-POL systems is crucial. In this review, we offer a comprehensive study concerning the unique properties of covalently/electrostatically PRO-POL systems and introduce emerging platforms to fabricate relevant nanocarriers for encapsulation of bioactive components along with a subsequent sustained/controlled release.

Phycocyanin, a super functional ingredient from algae; properties, purification characterization, and applications.

Phycocyanins (PCYs) are a group of luxuriant bioactive compounds found in blue-green algae with an estimated global market of about US$250 million within this decade. The multifarious markets of PCYs noted by form (e.g. powder or aqueous forms), by grade (e.g. analytical, cosmetic, or food grades), and by application (such as biomedical, diagnostics, beverages, foods, nutraceuticals and pharmaceuticals), show that the importance of PCYs cannot be undermined. In this comprehensive study, an overview on PCY, its structure, and health-promoting features are diligently discussed. Methods of purification including chromatography, ammonium sulfate precipitation and membrane filtration, as well as characterization and measurement of PCYs are described. PCYs could have many applications in food colorants, fluorescent markers, nanotechnology, nutraceutical and pharmaceutical industries. It is concluded that PCYs offer significant potentials, although more investigations regarding its purity and safety are encouraged.

Deep and Machine Learning Using SEM, FTIR, and Texture Analysis to Detect Polysaccharide in Raspberry Powders.

In the paper, an attempt was made to use methods of artificial neural networks (ANN) and Fourier transform infrared spectroscopy (FTIR) to identify raspberry powders that are different from each other in terms of the amount and the type of polysaccharide. Spectra in the absorbance function (FTIR) were prepared as well as training sets, taking into account the structure of microparticles acquired from microscopic images with Scanning Electron Microscopy (SEM). In addition to the above, Multi-Layer Perceptron Networks (MLPNs) with a set of texture descriptors (machine learning) and Convolution Neural Network (CNN) with bitmap (deep learning) were devised, which is an innovative attitude to solving this issue. The aim of the paper was to create MLPN and CNN neural models, which are characterized by a high efficiency of classification. It translates into recognizing microparticles (obtaining their homogeneity) of raspberry powders on the basis of the texture of the image pixel.

Identification of sugars and phenolic compounds in honey powders with the use of GC-MS, FTIR spectroscopy, and X-ray diffraction.

This work aimed at the chemical and structural characterization of powders obtained from chestnut flower honey (HFCh) and honey with Inca berry (HBlu). Honey powders were obtained by spray drying technique at low temperature (80/50 °C) with dehumidified air. Maltodextrin (DE 15) was used as a covering agent. The isolation and evaluation of phenolic compounds and sugars were done by gas chromatography-mass spectrometry analysis. Scanning electron microscopy, Fourier-transform infrared (FTIR) spectroscopy, and X-ray diffraction were performed to determine the morphology of the studied honey powders. The obtained results showed that the content of simple sugars amounted to 72.4 and 90.2 g × 100 g-1 in HFCh and HBlu, respectively. Glucose was found to be the dominant sugar with a concentration of 41.3 and 51.6 g × 100 g-1 in HFCh and HBlu, respectively. 3-Phenyllactic acid and ferulic acid were most frequently found in HFCh powder, whereas m-coumaric acid, benzoic acid, and cinnamic acid were the most common in HBlu powder. The largest changes in the FTIR spectra occurred in the following range of wavenumbers: 3335, 1640, and below 930 cm-1. The X-ray diffraction profiles revealed wide peaks, suggesting that both honey powders are amorphous and are characterized by a short-range order only.

Reformulation of spray-dried apple concentrate and honey for the enhancement of drying process performance and the physicochemical properties of powders.

BACKGROUND: Apple concentrate and honey were spray-dried with traditional carriers (maltodextrin, Nutriose®, Kleptose®) and with skimmed milk powder as a carrier substitute offering added value for the final product. RESULTS: Skimmed milk powder, although having the lowest glass transition temperature, was the best carrier in terms of the highest powder recovery (higher than 80% was achieved) and with powder physical properties comparable to those obtained with other carriers. Thus, skimmed milk powder was used to produce honey powder of reduced carrier content (to 25% solids). The physical properties of the powders obtained and lower powder recovery indicated more problematic drying of AC. Powders produced with skimmed milk were characterized by enhanced nutritional value compared with variants with traditional carriers. CONCLUSION: Thus, skimmed milk is proposed as a natural carrier for spray-drying, offering high processing yield, the possibility to reduce carrier content in honey powder, and to create products of nutritional added value. © 2020 Society of Chemical Industry.

The impact of ι- and κ-carrageenan addition on freezing process and ice crystals structure of strawberry sorbet frozen by various methods.

The aim of this work was to study the influence of ι- and κ-carrageenan addition to strawberry sorbet prepared by various freezing methods (cryostat and conventional freezer) on freezing kinetics and ice crystals structure. Four variants of strawberry-based sorbet were prepared: with no additive, with 0.1% addition of ι- and κ-carrageenan, and 1:1 blend of both. Freezing curves and freezing time, as well as the size and morphology of ice crystals, were analyzed. The addition of carrageenan stabilizers resulted in freezing process elongation. Reference samples were characterized by different dynamics of the freezing process. The addition of carrageenan increased the final temperature of the samples, compared to the reference sample (even 2.6 °C of difference). Additives reduced ice crystals growth. The most efficient was mixture of both fractions of carrageenan--the samples in this variant frozen in conventional freezer were characterized by the smallest ice crystals diameter--average 5.44 µm, while for the reference sample it was 17.79 µm. PRACTICAL APPLICATION: This research can give a new path for the carrageenan's hydrolysates application--not only for dairy products. Iota carrageenan fraction was recommended for dairy products according to its water-holding capacity in the presence of calcium ions. This study showed that mix of ι- and κ-carrageenan could bring positive results to such product as sorbet without any milk proteins addition. This experiment data could also be helpful when optimizing frozen desserts production in small gastronomy--especially the temperature and time of freezing modifications.

Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems.

Methods of testing and describing the recrystallization process in ice cream systems were characterized. The scope of this study included a description of the recrystallization process and a description and comparison of the following methods: microscopy and image analysis, focused beam reflectance measurement (FBRM), oscillation thermo-rheometry (OTR), nuclear magnetic resonance (NMR), splat-cooling assay, and X-ray microtomography (micro-CT). All the methods presented were suitable for characterization of the recrystallization process, although they provide different types of information, and they should be individually matched to the characteristics of the tested product.

Estimation of groundwater residence time using environmental radioisotopes (14C,T) in carbonate aquifers, southern Poland.

Triassic carbonate aquifers in the Upper Silesia region, affected by intense withdrawal, have been investigated by means of isotopic analyses of (14)C, δ(13)C, δ(2)H, δ(18)O and (3)H. The isotopic examinations were carried out in the 1970s and in the early 1980s, and it was the first application of tracers to estimate age and vulnerability for the contamination of groundwater in this region. Similar isotopic analyses were conducted in 2007 and 2008 with the same Triassic carbonate formation. The isotopic examinations were performed within the confined part of the carbonate formation, wherein aquifers are covered by semi-permeable deposits. The direct recharge of the aquifer occurs in the outcrop areas, but it mainly takes place due to percolation of the water through aquitards and erosional windows. The Triassic aquifer has been intensively drained by wells and by lead-zinc mines. Nowadays, the declining water demand and closure of some mines have induced a significant increase in the water table level. The detailed analysis of the results, including the radiocarbon age corrections and the comparison of radioisotope activities, has made it possible to estimate the range of residence time within the carbonate Triassic aquifer. This range from several tens to several tens of thousands indicates that the recharge of aquifers might have occurred between modern times and the Pleistocene. The apparent age of the water estimated on the basis of (14)C activity was corrected considering the carbon isotope exchange and the diffusion between mobile water in fractures and stagnant water in micropores. The obtained corrected period of recharge corresponds to the result of investigations of noble gases, which were carried out in the 1990s. In almost half of the cases, groundwater is a mixture of young and old water. The mixing processes occur mainly in areas of heavy exploitation of the aquifer.