Soluble Powder Research Articles

Production of enzymatic hydrolysed spray-dried honeydew melon (Cucumis melo L.) powder

Honeydew melon has grown in popularity because of its nice odour and sweet flavours. This advocated using enzyme to hydrolyse the honeydew melon and then spray drying it into powder. Two parameters were manipulated: maltodextrin concentrations (10–50%w/w) and inlet temperatures (140–180 °C). The spray-dried honeydew melon powders were examined for process yield, water activity, moisture content, hygroscopicity, bulk density, solubility and colour. The reconstituted powders were assessed by determining TSS, pH, viscosity and colour. The results indicated that the greater maltodextrin concentration employed resulted in a significantly (p ≤ 0.05) lower moisture content and hygroscopicity, as well as a significantly (p ≤ 0.05) higher powder solubility. The 20% maltodextrin concentration was optimum due to the optimal process yield (64.09 ± 5.26%) was obtained. Water activity and moisture content had decreased due to the rise in inlet temperature. The inlet temperature, 170 °C was selected as optimum inlet temperature due to higher process yield (69.83 ± 10.63%) and highest solubility (107.67 ± 6.11 s/g) of spray-dried honeydew melon powder. Overall, there were no significant difference (p > 0.05) in the properties of optimised reconstituted honeydew melon powder with the initial juice, except L* and b* values. In short, the production of enzyme-hydrolysed honeydew melon powder was feasible, which could widen its applicability in food industry. • Enzyme was used to liquefy the honeydew as spray drying feed. • Spray-dried honeydew powder was feasible and stable. • Honeydew powder treated with maltodextrin at 20% was the optimum concentration. • Reconstituted honeydew powder has high solubility.

Sorption Isotherms, Glass Transition and Bioactive Compounds of Ingredients Enriched with Soluble Fibre from Orange Pomace.

Citrus fruits are one of the main crops worldwide. Its industrialization, primarily juice production, produces large amounts of byproducts, composed of seeds and peels, that can be used to obtain new ingredients. In this study, sorption behaviour, glass transition, mechanical properties, colour and bioactives of four different soluble fibre-enriched powders obtained from orange pomace using green technologies were studied. Powders were equilibrated at water activities between 0.113 and 0.680 for fifteen weeks at 20 °C, and studies were performed to indicate the best storing conditions to ensure the glassy state of the amorphous matrix and higher bioactive stability. By combining the Gordon and Taylor model with the Henderson isotherm, the critical water activity and content for storage in a glassy state were determined. The ingredient obtained after extrusion + hot water is the most stable, which is also the one with the highest dietary fibre content. Powder obtained by jet cooking is the least stable, as it is not in a glassy state at any water activity at room temperature. To increase storage stability, these should be stored at refrigeration temperatures.

The influence of sodium alginate and sodium alginate/ WPI as coating material on microcapsules of Jujube extract produced by spray dryer

The aim of the research was to study the impact of various carrier types (sodium alginate and blend of sodium alginate with WPI) on the physicochemical, structural, and thermal characteristics of Jujube extract powder fabricated by spray drying. TPC and antioxidant activity, solubility, moisture, EE, powder yield, DSC, particle size, and morphology of powders were surveyed. The use of WPI resulted in powders with less moisture (10%), lower solubility (98.04%), and better powder yield (22.50%). WPI-produced powders showed the best retention of polyphenolic compounds (2949.2 mg/L) and the highest activity of the encapsulation efficiency (70.93%), and moreover, they had a higher Tg (68.50°C), indicating powders that were more stable during storage. All samples showed a large number of spherical particles along with a number of indented particles, and these indentations were more common in protein capsules. In terms of particle diameter, the particles produced with alginate were smaller (6.51 μm). It can be stated that the particles containing proteins can have more effective and efficient outcomes. Novelty impact statement Both sodium alginate and sodium alginate/WPI powders were loaded with jujube extract (JE) by spray dryer. The encapsulation efficiency of jujube extract in sodium alginate/WPI powders was more. Incorporation of WPI to sodium alginate increased yield, moisture, solubility, and TPC and preserved jujube extract effectively.

Impact of hydrocolloid and foaming agent on the physicochemical, microstructural and bioactive characteristics of foam-mat freeze-dried tapai (fermented black glutinous rice) powder.

The aim of this study was to obtain fermented black glutinous rice (FBGR) powder using the foam-mat freeze-drying method and to evaluate the physicochemical, microstructural, and bioactive characteristics of FBGR powder. To obtain FBGR foams, maltodextrin (MD; 0%-40% w/w) and whey protein isolate (WPI; 7.5% w/w) were used. The results showed that MD concentration had a significant effect (p ≤ .05) on powder recovery and bulk density which increased from 68.9% to 80.5% and 0.46% to 0.63 g/ml, respectively. The lowest moisture content (2.17%) and water activity (0.48) were found in powders produced with 20% MD. The solubility of FBGR powders ranged from 74% to 75% and increasing MD concentration gave higher lightness (L*) and yellowness (b*) readings in color properties of powders. Although the addition of the carrier agent caused reductions in total phenolic content and anthocyanins, the retention of these bioactive compounds rose with increasing MD content from 67% to 76% and 78% to 84%, respectively. FBGR produced with 40% MD had the most superior physical and technological properties, and foam-mat freeze-drying is a promising technology for retaining the bioactive compounds in FBGR.

Physicochemical properties of instant beverage powders from red dragon fruit peel extracts with maltodextrin and cocoa powder as fillers

The peel of red dragon fruits contains a bioactive component, which is beneficial as a raw material to make instant beverage powder. The peel extract was combined with milk and a filler and then dried with a spray drying method. The study aimed to determine the characteristics of instant powder with a maltodextrin and cocoa powders as fillers. 15% filler of the total volume of liquid was added, and the treatment of ratio of maltodextrin and cocoa powders were P1 (15%:0%), P2 (14.5%:0.5%), P3 (14%:1%), P4 (13.5%:1.5%), and P5 (13%:2%). The results showed that the solubility of instant powder was 92.86-97.13% with a pH value of 5.73-5.96. The moisture content of powder was 3.95% -4.45%. Meanwhile, protein and fat contents were 8.23%-9.34% and 0.30%-0.84%, respectively. The highest total phenolic content of instant powder was 60.17 mg GAE/100g of the sample.

Microencapsulation of Limosilactobacillus reuteri DPC16 by spray drying using different encapsulation wall materials

Most probiotics are delivered in liquid media which tends to limit their shelf life thus, they are not convenient for the modern lifestyles. In this study, Limosilactobacillus reuteri DPC16 was encapsulated in 10% reconstituted skim milk (RSM), 10% gum Arabic, 10% maltodextrin, and a mixed wall material (2.5% whey protein isolate/2.5% gum Arabic/2.5% inulin/2.5% sucrose), (w/w). The mixture was then spray-dried at 160°C/80°C and/or 180°C/100°C inlet/outlet temperatures. The spray-dried DPC16 microcapsules were characterized for viable cells of the probiotic, aw, and morphology. Results showed that at the inlet/outlet temperatures of 160°C/80°C, RSM as an encapsulation wall material had the highest cell counts (98.06% ± 0.86%) with 0.196 ± 0.010 aw. Most of the powder particles (RSM) were spherical with dented surfaces. At 180°C/100°C, about 84% DPC16 cells survived in RSM capsules. Thus, RSM showed good potential as an encapsulating wall material to maintain high DPC16 cell viability during spray drying. Novelty impact statement The encapsulation of Limosilactobacillus reuteri DPC16 using reconstituted skim milk (RSM) by spray drying at elevated inlet/outlet temperatures had lower encapsulation efficiency (EE), water activity, and smaller particle size of the microcapsules compared to RSM microcapsules spray-dried at low temperatures. Mixed wall material comprising gum Arabic, whey protein isolate, inulin, and sucrose produced microcapsules with relatively high EE, low water activity, and some microcapsules with smoother surfaces which could improve powder solubility.

Techno functional characterization of green-extracted soluble fibre from orange by-product

This work studies the techno-functional properties of the spray dried water-soluble extracts from orange pomace, obtained from different green extraction technologies. Orange pomace, a by-product from the juice production industry, was used for soluble fibre extraction. Starting from pomace, four extraction procedures were assayed: hot water, extrusion + hot water, jet cooker and jet cooker + hot water. After treatments, the supernatant was spray dried with whey protein isolate to obtain soluble fibre enriched powders. Microstructure by field emission scanning electron microscopy, color, particle size, moisture content, hydration properties, foaming capacity and stability, rheology, and glass transition temperatures were assayed. All powders exhibited an orange shade. In microstructure, particle size, and glass transition temperature, the powder obtained from extrusion + hot water presented a different behavior from the other powders: less caking and agglomeration, and smaller particles. Also, this powder showed the highest foaming stability and viscosity, as well as glass transition temperature, properties that make it interesting for the food industry. Through valorization of orange pomace fiber-enriched powders could be obtained; these powders can be used as ingredients in the industry to address the fibre gap and provide technological functionalities.

Exploring a cocoa–carob blend as a functional food with decreased bitterness: Characterization and sensory analysis

Cumulative evidence indicates the relevance of cocoa in the modulation of cardiometabolic diseases. Nevertheless, pure cocoa may be rejected by many consumers due to its bitter taste. Carob (Ceratonia siliqua L.) is a Mediterranean legume with pods rich in dietary fibre and polyphenols. In this study, carob flour was combined with cocoa, to obtain a blend which was subjected to nutritional evaluation (proximate composition, carbohydrate and fatty acid profiles, phytochemical composition, dietary fibre properties, antioxidant capacity) and sensory analysis, in order to determine whether it may be a suitable alternative to commercial sugar-rich soluble cocoa powders. The blend showed a high content of dietary fibre (56%), methylxanthines and polyphenols (55% as non-extractable proanthocyanidins). The product had good solubility and was less bitter than cocoa, as evaluated in sensory analysis, thereby suggesting that this blend may be acceptable to consumers, particularly when information about potential biological activity is provided (a significant improvement in taste evaluation was observed). The beneficial environmental impact of carob and the advantages of valorizing the commonly discarded carob pod mean that further studies of applications of this blend and its potential health effects would be of great interest.

Highly efficient and freely soluble titanium sub-oxide powder as interfacial functional material for versatile photovoltaic cells

Metal suboxides (MOs) are among the most attractive interfacial materials owing to their outstanding functionality and excellent electrical and optical properties. However, the limitations of solution processability and ambient stability of the precursor hinder their widespread application. In this study, we developed a novel methodology for the solidification of sol–gel-derived MO-based organic complexes without affecting the properties of the MO products. By controlling the polarity of a conventional sol–gel derived titanium suboxide solution (STO) with organic functional side groups, we can easily obtain a nearly monodispersed solid-state precursor of STO (PTO) with excellent solubility in alcohols. PTO demonstrates ideal optical and electrical properties as an electron transport layer (ETL) with a significantly enhanced stability due to the elimination of the reactive residue. Owing to the optical, electrical, and excellent film-forming properties of PTO, organic and perovskite solar cells with PTO exhibit drastically improved performances and stability. Thus, a PTO-based ETL was successfully fabricated on various active layers, including those prepared from organic and perovskite materials, demonstrating the universality of PTO.

Мультикомпонентные композиты нанокомплексов циклодекстрина с биологически активными веществами для функциональных продуктов питания

Enzymatic protein hydrolysates of milk are used as a protein component of functional foods intended for children, athletes, and senior citizens. They are easy to absorb and possess hypoallergenic, antioxidant, antimicrobial, and antimutagenic properties. However, the peptides in their composition have a bitter taste, which limits the use of milk protein hydrolysates in food industry. Functional foods are often fortified with fat-soluble vitamins and other hydrophobic ingredients. They require multicomponent compositions that contain both hydrophilic and hydrophobic compounds. Complexes of β-cyclodextrins with peptides of whey protein hydrolyzates and fat-soluble vitamins can solve this problem. 
 The present research featured nanocomplexes of β-cyclodextrins with whey peptides and their multicomponent mixes with vitamins D3 and A. The methodology involved HPLC-MS, electrophoresis, thermogravimetry, and fluorimetry. 
 The obtained clathrates were used to develop new multicomponent compositions for functional nutrition. The article introduces a new production method for hypoallergenic peptide fractions with a molecular weight of 300–1500 Da from enzymatic whey protein hydrolyzates. The obtained peptides contained 6–14 amino acid residues and demonstrated hypoallergenic properties because they contained no antigenic determinants capable of causing IgE synthesis. The complexes of inclusion contained hydrolyzate peptides of dairy proteins and fat-soluble vitamins A and D3. The research revealed some antioxidant and antimutagenic properties, as well as the toxicological and hygienic profile of the clathrates. The resulting peptide clathrates had a less bitter taste. The inclusion complexes of fat-soluble vitamins D3:β-cyclodextrins, and A:β-cyclodextrins could be converted from an olive oil solution into a soluble powder. 100 g of the multicomponent composite contained 47.0 g of whey protein hydrolyzate of low molecular weight fraction peptides, 1.06 mg of vitamin D3 (42 500 IU), 3.44 mg of vitamin A (10 000 IU), and 1.54 g of olive oil. The article also describes the structural and functional properties of the inclusion complexes. Nanocomplexes of whey protein hydrolyzate of low molecular weight fraction peptides:β-cyclodextrins, D3:β-cyclodextrins, and A:β-cyclodextrins and their multicomponent composite were tested for toxicological and hygienic properties using Tetrahymena pyriformis. They appeared to belong to the 5th hazard class in terms of the average lethal dose (non-hazardous substances). 
 The obtained powder forms of fat-soluble vitamins and peptides are easily dosed and can be used to design new functional foods.

Investigation of Bioavailability and Food-Processing Properties of Arthrospira platensis by Enzymatic Treatment and Micro-Encapsulation by Spray Drying.

Due to its high-protein content of 60–70% on dry weight, Arthrospira platensis, has been considered as one of the most sought-after protein alternatives. However, the processing of Arthrospira platensis extract (spirulina, SP) in food is usually limited due to the strong green colour and taste, as well as the lack of bioavailability of plant proteins. Therefore, this study aimed to increase its use in food applications through technologies such as microencapsulation by spray drying and enzymatic treatment. The effect of different combinations of maltodextrin (MD) and gum arabic (GA) as coating material were tested in ratios of 1:2 and 1:4 for Arthrospira platensis, core to wall material, respectively. Additionally, enzymatic treatment was used to investigate whether digestibility, protein solubility and powder solubility can be improved. Thermal stability was examined by differential scanning calorimetry (DSC), and colour intensity was analysed over L* a* b* colour system. The sample SP-MD1:2 showed the highest heat stability with a denaturation peak at 67 °C, while the samples SP-MD1:4 and ESP-MD1:4 revealed the best brightening effects. The crude protein content stated by the manufacturer of 67% was confirmed. Encapsulation and enzymatic hydrolysis enhance the protein solubility, under which ESP-MD1:4 had the greatest solubility at around 83%. The protein digestibility peaks were around 99% with sample SP-MD1:2.

Storage stability and consumer acceptance of soluble protein powders derived from silver carp (Hypophthalmichthys molitrix)

This research aimed to monitor the shelf-stability of sarcoplasmic protein powder (SPP) derived from silver carp and to determine consumer acceptability of aquatic-based protein powders. Soluble proteins were extracted, freeze-dried and powdered. Each powder was packaged, stored at 20 °C and 30 °C, and analyzed at 0, 3, 6, and 9 months. Storage of SPP at 30 °C resulted in the greatest changes: water activity increased (p < 0.05), pH was reduced (p < 0.05) and color changes occurred (p < 0.05). A consumer panel showed that 67% preferred the ingredient list of a protein bar that contained protein from “marine sources” over a commercial bar that listed soy protein isolate as the protein source. A taste panel was conducted on a protein bar made with SPP and panelist comments indicated that only two of 65 participants detected a fishy odor or taste. Results indicate that with further research and development SPP may have commercial viability.

Micelle/Hydrogel Composite as a "Natural Self-Emulsifying Reversible Hybrid Hydrogel (N'SERH)" Enhances the Oral Bioavailability of Free (Unconjugated) Resveratrol.

The poor oral bioavailability, rapid biotransformation to less active metabolites, and fast elimination from systemic circulation have been identified as the major limitations responsible for the clinical insignificance of many drug candidates and phytonutrients. Despite the technological advancements in the nanoformulations of synthetic drugs, there exist many challenges for nutritional therapy, due to the regulatory issues, use of high levels of synthetic emulsifiers and polymers, low stability, low loading levels, mainly liquid state, etc. Herein, we report the characterization and human pharmacokinetics of a natural self-emulsifying hybrid-hydrogel formulation of trans-resveratrol prepared by uniformly impregnating resveratrol micelles into the fenugreek galactomannan hydrogel scaffold to form a water-soluble micelle/hydrogel composite in powder form (RF-20). Fourier transform infrared spectroscopy (FTIR), powder X-ray diffraction (PXRD), scanning electron microscopy (SEM), particle size analysis by dynamic light scattering (DLS), and transmission electron microscopy (TEM) demonstrated the uniform impregnation of resveratrol micelles within the galactomannan hydrogel matrix to form a soluble (average particle size of 172.0 ± 10.4 nm and −21.0 ± 2.5 mV zeta potential) and amorphous powder form with smooth and translucent surface morphology for RF-20, with no chemical alterations. Upon pharmacokinetic studies on healthy human subjects (n = 16) following a randomized, double-blinded, placebo-controlled, 2-arm, 4-sequence crossover design and tandem mass spectrometry (UPLC-ESI-MS/MS), 80 mg of trans-resveratrol from RF-20 provided enhanced free resveratrol bioavailability and pharmacokinetic properties compared to the unformulated resveratrol with 98% purity. The enhancement in bioavailability was more when supplemented in sachet (12.98-fold) form than the capsule (10.48-fold) with improved absorption (Cmax = 50.97 ± 15.82 ng/mL), circulation half-life (t1/2 = 7.01 ± 1.44 h), and sustained delivery (Tmax = 4.71 ± 0.73 h), as compared to the unformulated form (Cmax = 15.07 ± 5.10 ng/mL; t1/2 = 1.58 ± 0.65 h; Tmax = 1.21 ± 0.42 h).

Process optimization for production of spray-dried buffalo milk protein co-precipitate with enhanced solubility

Coagulation and spray drying conditions for the preparation of buffalo milk protein co-precipitate (BMPC) were optimized to achieve high solubility and protein content of powder. Gel points for coagulation of buffalo skim milk were determined by adding calcium chloride (CaCl2) and glucono-delta-lactone (GDL) at different concentrations using oscillatory shear rheology. Coagulation of buffalo milk by 10 mM CaCl2 and 0.05 % GDL, at 80 °C/13 min exhibited minimum loss of protein (0.39 %) in whey. Coagulum was then suitably diluted (1:1.4, curd:water) and pH adjusted with DSP (disodium hydrogen phosphate) and TSC (trisodium citrate) for efficient atomization of feed solution. BMPC powders prepared using DSP (feed solution pH 6.8; outlet temperature 80 °C) and TSC (feed solution pH 6.6; outlet temperature 90 °C) demonstrated maximum solubility of 31.48 % and 41.93 % with a protein content of 80.62 % and 76.30 %, respectively. Improved solubility of BMPC enhances its potential as an ingredient in various food formulations.

Soybean protein isolate/chitosan composite microcarriers for expansion and osteogenic differentiation of stem cells

Bone tissue has limited ability of self-repair and regeneration. To repair complexly shaped bone tissue defects, chitosan microcarriers (CS microcarriers, being used as cell carriers) impregnated with soybean protein isolate were prepared for expansion and osteogenic differentiation of stem cells. Highly soluble 7S and 11S powders were obtained through purification and separation of soy protein by adopting Nagano. Pure CS microcarriers were prepared by using an anti-phase suspension combined with thermally induced phase separation technique. Thereafter, CS microcarriers was impregnated into 11S, 7S and SPI solution, forming 11S/CS, 7S/CS and SPI/CS composite microcarriers. The morphology, pore size, porosity and surface potential of the composite microcarriers were investigated. The microcarriers are all three-dimensional porous structures. Compared with CS and SPI/CS microcarriers, 11S/CS and 7S/CS composite microcarriers showed porous structures and high porosity with large pores. Thereafter, rat adipose-derived mesenchymal stem cells (rADSCs) were cultured on composite microcarriers for 14 days to evaluate the effect of composite microcarriers on stem cells proliferation and osteogenic differentiation ability. The outcomes show that composite microcarriers better-supported cell adhesion and proliferation than CS microcarriers. In addition, there were more cells inside 11S/CS and 7S/CS composite microcarriers than those of CS, SPI/CS microcarriers. Alkaline phosphatase (ALP), collagen type I (COLI) and Alizarin Red S staining showed that the addition of soybean protein isolate components could promote osteogenic differentiation of rADSCs.

Supercritical Technology-Based Date Sugar Powder Production: Process Modeling and Simulation

Date palm fruits (Phoenix dactylifera) contain high levels of fructose and glucose sugars. These natural sugar forms are healthy, nutritional and easily assimilate into human metabolism. The successful production of soluble date sugar powder from nutritious date fruits would result in a new food product that could replace the commercial refined sugar. In this work, a novel process technology based on the supercritical extraction of sugar components from date pulp was modeled and simulated using Aspen Plus software. The process model consisted of three main steps that were individually simulated for their optimal working conditions as follows: (a) freeze-drying of the date pulp at −42 °C and 0.0001 bar; (b) supercritical extraction of the sugar components using a 6.77 wt.% water mixed CO2 solvent system at a pressure of 308 bar, temperature of 65 °C, and CO2 flow rate of 31,000 kg/h; and (c) spray-drying of the extract using 40 wt.% Gum Arabic as the carrier agent and air as drying medium at 150 °C. The overall production yield of the process showed an extraction efficiency of 99.1% for the recovery of total reducing sugars from the date fruit. The solubility of the as-produced date sugar powder was improved by the process selectivity, elimination of insoluble fiber contents, and the addition of Gum Arabic. The solubility of the final date sugar product was estimated as 0.89 g/g water.

The Effect of High Protein Powder Structure on Hydration, Glass Transition, Water Sorption, and Thermomechanical Properties.

Poor solubility of high protein milk powders can be an issue during the production of nutritional formulations, as well as for end-users. One possible way to improve powder solubility is through the creation of vacuoles and pores in the particle structure using high pressure gas injection during spray drying. The aim of this study was to determine whether changes in particle morphology effect physical properties, such as hydration, water sorption, structural strength, glass transition temperature, and α-relaxation temperatures. Four milk protein concentrate powders (MPC, 80%, w/w, protein) were produced, i.e., regular (R) and agglomerated (A) without nitrogen injection and regular (RN) and agglomerated (AN) with nitrogen injection. Electron microscopy confirmed that nitrogen injection increased powder particles’ sphericity and created fractured structures with pores in both regular and agglomerated systems. Environmental scanning electron microscopy (ESEM) showed that nitrogen injection enhanced the moisture uptake and solubility properties of RN and AN as compared with non-nitrogen-injected powders (R and A). In particular, at the final swelling at over 100% relative humidity (RH), R, A, AN, and RN powders showed an increase in particle size of 25, 20, 40, and 97% respectively. The injection of nitrogen gas (NI) did not influence calorimetric glass transition temperature (Tg), which could be expected as there was no change to the powder composition, however, the agglomeration of powders did effect Tg. Interestingly, the creation of porous powder particles by NI did alter the α-relaxation temperatures (up to ~16 °C difference between R and AN powders at 44% RH) and the structural strength (up to ~11 °C difference between R and AN powders at 44% RH). The results of this study provide an in-depth understanding of the changes in the morphology and physical-mechanical properties of nitrogen gas-injected MPC powders.

Proteína de soro de leite e biopolímeros prebióticos para estabilizar microcápsulas de oleoresina de pimenta-rosa

Abstract The objective of this work was to evaluate the use of whey protein isolate (WPI) associated with the prebiotic biopolymers inulin (IN) and oligofructose (OL) as a wall material on the physicochemical, morphological and thermal stability of pink-pepper oleoresin microcapsules. For spray drying in the treatments (WPI, WPI/IN, and WPI/OL), ultrasound-assisted emulsions were used, being prepared with 30% (w/w) wall material, 5% (w/w) oleoresin, and a 5:1 (w/w) replacement ratio for the WPI/IN and WPI/OL treatments. WPI increased the size of the oil droplets and of the reconstituted powder, which provided a greater encapsulation efficiency. The WPI and WPI/OL treatments showed a better antioxidant capacity, whereas WPI/IN and WPI/OL provided a better powder solubility. The microcapsules showed a spherical structure with some roughness, but no rupture, which favored the retention of oleoresin. Moreover, the microcapsule walls had no defined crystalline region. The addition of prebiotic biopolymers decreased the temperature at which the wall material started to degrade, decreasing its thermal stability. The use of WPI associated with inulin and oligofructose is suitable for the production of emulsions for the spray-drying microencapsulation of pink-pepper oleoresin.

Incremento da solubilidade de fertilizante foliar em spray dryer: Análise do processo e otimização da produtividade pela metodologia de superfície de resposta

ABSTRACT Foliar fertilization is a highly efficient technique of applying needed plant nutrients. During pulverization in the field, the incompatibility between fertilizer and pesticides can cause clogging of the spray nozzles. So, this work aims to improve the solubility of foliar fertilizers to facilitate its application. The effect of airflow, inlet gas temperature, and feed solution flow rate over yield, productivity, solubility, and final moisture were evaluated. The powder solubility was improved because of the capillary effect caused by greater porosity, roughness, and particle agglomeration. The maximum productivity of 0.336 kg/h was obtained at 175 ºC, with a liquid feed of 0.82 L/h and an airflow rate of 1.95 m3/min.

Solid phase wax coating of N-acetylcysteine (NAC) to decrease its solubility profile as a ready to mix supplement.

N-Acetylcysteine (NAC) has health benefits attributed to its antioxidant properties and disulfide bond cleavage ability. Unfortunately, solutions of NAC are acidic with an undesirable taste and an unpleasant aftertaste. A method for slowing NAC release in water was developed using a solid phase wax coating. A coating of natural waxes, using food grade corn oil as the solvent and surfactants to facilitate the wax coating on the particles was used to decrease the solubility of NAC powder, crystals, and granules in water. A high NAC loading, between 55 and 91% for NAC granules and NAC crystals, was achieved as measured using LC-MS. The NAC wax-coated particles were fully characterized, and microscopy and SEM images revealed the shape, morphology, and size of the particles. Conductometry was used to study NAC release profile in water from wax-coated particles and the results indicate that solid phase wax coatings slowed the release of NAC into water.