Tag Archives: spray drying

1313–1323 I.I. i, T.P. Arseneva, T.N. Evstigneeva, S.B. Gorshkova, Y.G. Bazarnova and N.V. Iakovchenko
Development of formulation and technology of yogurt with prolonged shelf life enriched with biologically active substances from fennel seed extract
Abstract |

Development of formulation and technology of yogurt with prolonged shelf life enriched with biologically active substances from fennel seed extract

I.I. i¹, T.P. Arseneva¹, T.N. Evstigneeva¹, S.B. Gorshkova¹, Y.G. Bazarnova² and N.V. Iakovchenko¹*

¹ITMO University, Faculty of Food Biotechnologies and Engineering, Lomonosova street 9, RU191002 Saint Petersburg, Russia
²Peter the Great St. Petersburg Polytechnic University, Polytechnicheskaya street, 29, RU195251 Saint Petersburg, Russia
*Correspondence: frack@mail.ru

Abstract:

Spray drying is most common drying technology in food industry and can be used as an alternative to freeze drying method for the production of extracts in powder form. Fennel seeds are used to treat diabetes, bronchitis and chronic cough. They possess antibacterial, antifungal, antithrombotic, anti-inflammatory, hepatoprotective and antidiabetic activities. The aim of this study was to obtain fennel extract in dry form and investigate the influence of dry fennel extract incorporation on the possibility of yogurt production. The effect of inlet temperatures on wettability, solubility, moisture content and water activity of spray-dried fennel seed extract obtained by decoction technique was investigated. The inlet temperature 165 °C was preferred. Lactic acid accumulation during fermentation occurs faster in the sample with fennel powder. Based on the results of rheological, organoleptic, physico-chemical properties, water-holding capacity and shelf life of the finished product, the recommended doses of dried fennel powder for yogurt manufacture is not more than 1%.

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1475-1485 I. Sepelevs and G.A. Reineccius
Encapsulation of Gallic acid in solid lipid core surrounded with maltodextrin shell
Abstract |
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Encapsulation of Gallic acid in solid lipid core surrounded with maltodextrin shell

I. Sepelevs¹* and G.A. Reineccius²

¹Latvia University of Life Sciences and Technologies, Faculty of Food Technology, Rigas street 22, LV-3004 Jelgava, Latvia
²University of Minnesota, Department of Food Science and Nutrition, 1334 Eckles Ave, MN 55108, St. Paul, USA
*Correspondence: igor_shepelev@inbox.lv

Abstract:

Multiple phase capsules had been prepared in a single spray drying process. The main goal of the present study was to investigate whether the conversion of a portion of the modified starch (wall material used in spray drying) to resistant starch (RS) would offer added protection of encapsulated material. To achieve this, dry gallic acid (GA; a model water soluble phenol compound used in the present study) was initially dispersed in palm oil and stabilized with Polyglycerol Polyricinoleate (PGPR 4175) as an emulsifier. This dispersion was homogenized with a modified starch (MS, dextrose equivalent of 15) solution, that was previously treated with high pressure and increased temperature to achieve starch retrogradation, and then spray dried. It was possible to produce only small amounts of RS from modified starch, varying from 0.1 to 0.2% of total carbohydrate content. GA content in the lipid phase of the capsule was determined by lipid droplet size in the O/W emulsion (the feeding solution), as smaller droplets results in the significantly bigger surface area, and more intensive GA diffusion from O to W phase. Maltodextrin shell wall was able to prevent leaking of the melted palm oil form the capsule core to the surface during seating tests, preventing agglomeration of capsules. This could be very important for the storage/transportation of capsules in the uncontrolled temperature conditions.

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