Top PDF Spray drying as a method for preparing concentrated cultures of Lactobacillus bulgaricus

Spray drying as a method for preparing concentrated cultures of Lactobacillus bulgaricus

Spray drying as a method for preparing concentrated cultures of Lactobacillus bulgaricus

Spray drying and freeze drying as methods for concentration of Lactobacillus bulgaricus starter cultures were compared in terms of viability, lag phase until onset of p H decrease [r]

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ENCAPSULATION OF L-ASCORBIC ACID WITHIN THE NATURAL BIOPOLYMER—GALACTOMANNAN—USING THE SPRAY-DRYING METHOD: PREPARATION, CHARACTERIZATION, AND EVALUATION OF ANTIOXIDANT ACTIVITY.

ENCAPSULATION OF L-ASCORBIC ACID WITHIN THE NATURAL BIOPOLYMER—GALACTOMANNAN—USING THE SPRAY-DRYING METHOD: PREPARATION, CHARACTERIZATION, AND EVALUATION OF ANTIOXIDANT ACTIVITY.

ENCAPSULATION OF L-ASCORBIC ACID WITHIN THE NATURAL BIOPOLYMER—GALACTOMANNAN—USING THE SPRAY-DRYING METHOD: PREPARATION, CHARACTERIZATION, AND EVALUATION OF ANTIOXIDANT ACTIVITY. In this study, the spray drying technique was used to prepare L-ascorbic acid (AA) microparticles encapsulated with galactomannan—an extract from the seeds of the Delonix regia species. The physico-chemical characteristics, antioxidant activity, and encapsulation eficiency of the AA microparticles were evaluated and characterized using thermogravimetric analysis, differential scanning calorimetry, infrared spectroscopy, X-ray diffraction, and scanning electron microscopy. The free-radical scavenging activity of the AA microparticles was determined at different environmental conditions using DPPH (1,1–diphenyl-2-picryl-hydrazyl). X-ray diffraction measurements demonstrated a loss of crystallinity in AA after the encapsulation process, and a DSC scan also showed the loss of the compound’s melting peak. Thermogravimetric analysis showed small differences in the thermal stability of galactomannan before and after the incorporation of AA. The mean diameters of the obtained spherical microspheres were in the range of 1.39 ± 0.77 µm. The encapsulation eficiency of AA microparticles in different environmental conditions varied from 95.40 to 97.92, and the antioxidant activity showed values ranging from 0.487 to 0.550 mg mL −1 .
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Microencapsulation of spirulina platensis by spray drying method as a promising alternative for the development of new products / Microencapsulação da spirulina platensis pelo método spray drying como alternativa promissora para desenvolvimento de novos p

Microencapsulation of spirulina platensis by spray drying method as a promising alternative for the development of new products / Microencapsulação da spirulina platensis pelo método spray drying como alternativa promissora para desenvolvimento de novos produtos

A cyanobacterium that has a high protein content, several bioactive compounds in addition to some vitamins has been microencapsulated so that it can be inserted in the development of new products. This cyanobacterium is of the genus Spirulina and the platensis family and its use is related to benefits that aid human health. Microencapsulation for food preparation is a process in which one or more ingredients or additives (core) are coated with an edible capsule. The objective of this work was to apply three procedures for the wall material: maltodextrin, soy lecithin and a combination of both, in the microencapsulation of microalgae Spirulina platensis, using the dry powder production method from drying using atomization or spray drying technique. Tests of wettability, solubility, sedimentation and determination of moisture were performed for all samples. The best results were obtained from the sample with the highest maltodextrin content as a wall material. In this way, it was possible to perform a microencapsulation using a combination of two compounds as a wall material, however, the ideal conditions for this core material and for each encapsulator still need further studies.
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Desenvolvimento tecnológico e caracterização de micropartículas poliméricas contendo piperina obtidas por spray-drying

Desenvolvimento tecnológico e caracterização de micropartículas poliméricas contendo piperina obtidas por spray-drying

Piperine (PIP) is an alkaloid found in fruits and roots of the pepper, in the Piper nigrum (Linnaeus) and Piper longum (Linnaeus) species that has been widely used because of its pharmacological activity, with anti-inflammatory, analgesic, anti-depressant and cytoprotective effects, antileukemic, antioxidant and its ability to increase the bioavailability of drugs. Another important activity of the PIP is its thermogenic and fat reducing effect, however, its high pungency does not allow the population to use it in higher doses. In order to improve the drug bioavailability and its antiobesity activity with possible reduction of side effects, microparticles were developed from the Eudragit® RS30D and S100 polymers by the spray drying method.The formulations were prepared in ethanol:water (50:50, v/v). Microparticles were obtained with yield (39.55% - 57.23%) and humidity (2.97% - 6.25%) suitable. The drug’s quantification was realized by ultra performance liquid chromatography analytical method developed and validated. The method demonstrated to be specific, linear (r = 0.9999), precise, accurate and robust in a range of 0.5 to 50.0 µg.mL -1 , with analysis and retention time of 2.0 and 1.5 minutes, respectively. The microparticles presented a rounded shape, with homogeneous characteristics, size between 1,37µm - 7,27 µm, with drug content between 66.36% and 90.15%. No chemical interactions was observed in the Fourier transformed infrared spectrum for microparticles. The thermal analysis and X ray diffraction indicated that the incorporation of PIP into the microparticles contributed to the amorphization of the drug. Thus we can conclude that piperine-containing polymeric microparticles were successfully obtained for the modified release of the drug, suggesting their use in the treatment of obesity with possible reduction of side effects.
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Microencapsulation of virgin coconut oil by spray drying / Microencapsulação de óleo de coco virgem por spray spray

Microencapsulation of virgin coconut oil by spray drying / Microencapsulação de óleo de coco virgem por spray spray

Microencapsulation is a technique that has been utilized to protect flavor components from destructive changes and to convert flavor into a free flowing form. It is employed to preserve the stability, bioactivity and bioavailability of active components (Sansone et al., 2011; Schweiggert, Hofmann, Reichel, Schieber, & Carle, 2008). The process allows sensitive ingredients to be blended or homogenized in a solution which contains macromolecules and emulsifiers to form a stable emulsion. Encapsulating agents are used exclusively or in association with other encapsulating agents to achieve an ideal composition (Fernandes, Candido, & Oliveira, 2012). Maltodextrin, gum arabic, pectin and guar gum are examples of encapsulating agents which have been utilized in the encapsulation of bioactive compounds (Ravichandran et al., 2014). Hydrolysed starch may be combined with a surface-active biopolymer, such as gum arabic which has become a popular and common spray drying ingredient due to its emulsifying properties providing excellent volatile retention during the drying process. Combinations of gum arabic and maltodextrin were found to be effective for the encapsulation of oils (Jafari, Assadpoor, He, & Bhandari, 2008). Spray drying is the most widely utilized method of microencapsulation in the food and beverage industry (Gharsallaoui, Roudaut, Chambin, Voilley, &Saurel, 2007). More recent technologies include emulsion electrospraying which has the advantage of encapsulating under milder conditions and can be utilized for thermosensitive bioactives (Gomez-Mascaraque& Lopez-Rubio, 2016).
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Obtaining a dry extract of pterodon emarginatus (Fabaceae) fruits by spray-drying

Obtaining a dry extract of pterodon emarginatus (Fabaceae) fruits by spray-drying

The Pterodon emarginatus presents some pharmacological properties that may be related to the presence of vouacapanes. The purpose of this work is to reach a standardized dry extract of the P. emarginatus fruit. The powder, ethanolic extract and dry extract showed the presence of vouacapanes and lupeol confirmed by IR and GC-MS. The drying process (spray drying) using the colloidal silicon dioxide showed to prevent the thermal degradation and increased approximately twice the terpenes content. The scanning electron microscopy (SEM) showed irregular and spherical particles. The analytical method by spectrophotometry for the quantification of total terpenes was validated and showed to be selective, linear, precise, accurate and robust. In the antinociceptive activity test (capsaicin), the pre-treatment with the dried extract reduced the reactivity time in 50.9%. The results may suggest that the technological processes employed to transform the P. emarginatus fruits in standardized dried extract were adequate to maintain quality chemistry and antinociceptive activity described for the fruits. This work represents the first description of the obtaining of the standardized dried extract of P. emarginatus and also the identification of lupeol in the fruits of this medicinal plant.
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Physical stability of a Lactose-Trehalose matrix for nano-encapsulation of  beta-carotene by spray drying

Physical stability of a Lactose-Trehalose matrix for nano-encapsulation of beta-carotene by spray drying

Total carotene content suffered no apparent change over the time dedicated to this study. In fact, the stored powder was stored away from light and oxygen, in hermetically sealed desiccators. Therefore, oxidation of carotene would only be possible by auto-oxidation, which would take a minimum of 4 to 6 weeks to produce any noticeable degradation of carotene (Rodríguez-Hueso et al, 2004). Furthermore, the adopted method for carotene extraction from the emulsion has proved to be unreliable. Anyway, great interest was put in the fraction of the total carotene that was exposed on the powder’s surface. This parameter shows no variation over time for samples stored under 12,7% and 33,9% RVP. As for the 59,2% RVP sample, collapse of the matrix might have caused release of oil from the matrix, but the associated caking phenomenon reduces the powder’s available surface for extraction, with inevitable reduction of the amount of extractable oil to nearly zero.
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Determinação das especifícações do processo 'spray drying' na obtenção de micropartículas...

Determinação das especifícações do processo 'spray drying' na obtenção de micropartículas...

Local release of drugs at oral cavity tissues shows several uses, including post- surgery pain control, periodontal disease treatment and local anesthesia. NSAID loaded-biodegradable microparticles made for a sustained drug release is useful in Dentistry since they keep the drug therapeutic level sustained, promote pain control and patient compliance. Since the system is biodegradable, the patient do not need to go to the dentistry office to remove it. Spray-drying (SD) , one of the several microencapsulation methods, is fast, has easy operation and scale-up and shows mint operating conditions. Thus the aim of this work is to design the spray- drying specifications of manufacturing dental drug loaded-biodegradable microparticles for sustained release purposes. Chitosan was used as the microencapsulation polymer due to its biodegradability, biocompatibility and mucoadhesiveness. Ketoprofen was used as the model NSAID. Operation qualification tests were performed with the spray-dryer as required by ANVISA and FDA. The analytical method for ketoprofen assay was also validated, showing accuracy, precision, linearity and specificity suitable for its purpose. Concerning microencapsulation process, the best SD operating conditions was 100 º C (inlet), 5,73 g/min (pump flow rate), 49,19 m 3 /h (air flow rate), 1 mm (nozzle), 1,3 (compressed air). The microparticles delivered show good sphericity and a smooth surface. The size distribution is narrow, ranging from 2,11 to 3,27 µm. In vitro release studies show a linear dissolution behavior of cetoprofen-loaded microparticules suggesting the kinetic of drug release is driven by drug dissolution and diffusion through polymer matrix. Chitosan has an influence over the cetoprofen release since a T 50 of 36,0 h was found to microparticles while the
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Microencapsulation of grape seed oil by spray drying

Microencapsulation of grape seed oil by spray drying

Total phenolic compound content and antioxidant activity Phenolic compounds in the grape seed oil (control sample) and oil encapsulated with GA and GA/MD were extracted with methanol:water solution (90:10 v/v) (Bail et al., 2008) and quantified according to the Folin-Ciocalteau method (Singleton & Rossi, 1965) in triplicate. The extract was mixed with water, Folin-Ciocalteau reagent and 10% sodium carbonate solution. After 60 min, the absorbance was measured in an UV-visible spectrophotometer (Libra S22, Biochrom, Cambridge, UK) at 765 nm. The results were correlated with a gallic acid standard curve (Dynamic, Diadema, Brazil) with concentrations varying from 6 to 30 mg of gallic acid, and expressed as mg gallic acid/g oil. Antioxidant activities were evaluated in duplicate by DPPH (Tuberoso et al., 2007) and FRAP methods (Benzie & Strain, 1996; Tuberoso et al., 2007). Analytical curves prepared with different concentrations of Trolox (0.1-3.0 mM for DPPH method and 0.05-0.6 mM of Trolox for FRAP method) were used to calculate the results in mM Trolox/g oil.
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Impedimetric method for estimating the residual activity of freeze-dried Lactobacillus delbrueckii ssp. bulgaricus

Impedimetric method for estimating the residual activity of freeze-dried Lactobacillus delbrueckii ssp. bulgaricus

Lactic acid fermentation is characterised by the bacterial excretion of lactic acid into the medium. This phenomenon decreases the pH of the medium, and concomitantly increases its electrical conductance (G) and capacitance (C), as a result of the accumulation of lactate ions during fermentation (Latrille et al., 1992). The pH versus time curves are strictly descending, while those of conductance and capacitance changes are strictly ascending. Cultures before freeze-drying showed typical pH, capacitance and conductance versus time curves; examples of such typical variations in pH, conductance and capacitance with time during the fermentation of milk samples with Lb. bulgaricus are shown in Figs. 1a and b. After freeze-drying, and due to reduction in acid production by the cultures, flat shapes were observed (data not shown). However, before and after the freeze-drying process, conductance and capa- citance were inversely proportional to pH. Considering this relationship, the method used to determine A G and A C was similar to that used to calculate A pH : Table 1 compares the repeatability of the impedimetric measure- ments and the pH for the estimation of the fermentative activity before and after-freeze-drying. The RSD is essentially the same for the three methods tested, before and after freeze-drying; however, after freeze-drying the RSD was much greater than before. These differences in RSD might have been due to the fact that freeze-dried samples were difficult to dissolve evenly. Poorer repeat- ability of estimates obtained between wells in a module probably resulted from solutions that bore varying degrees of solubilisation of the freeze-dried culture powder. It is not clear whether these differences result in unreliable or biased estimates of residual activity, because pH of freeze-dried cultures was checked for repeatability in a similar range; this point merits further consideration.
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Effect of the pH of growth on the survival of Lactobacillus delbrueckii subsp. bulgaricus to stress conditions during spray-drying

Effect of the pH of growth on the survival of Lactobacillus delbrueckii subsp. bulgaricus to stress conditions during spray-drying

dairy ingredients relatively inexpensively; the spray-dried powders can be transported at a low cost and can be stored in a stable form for prolonged periods (Silva et al. 2002). Nowadays, starter cultures have become an integral part of a successful industry; their relevance is reflected in the economic value of the end products. Although dried powders may be a more readily utilized form of preserved cultures, it has been previously demonstrated that during SD and subsequent storage in the dried state, cells of L. bulgaricus suffer from a variety of stresses including heat, osmotic and oxidative stress that result in the loss of cellular viability and activity, especially during storage at ambient temperatures (Teixeira et al. 1994, 1995a,b; Steiner and Sauer 2001; Silva et al. 2002). From an industrial point of view, the develop- ment of protocols for the preparation of starter cultures containing highly active, viable cells tolerant to adverse conditions, would be advantageous (Carvalho et al. 2004).
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Physicochemical evaluation and hygroscopic behavior of powdered guava obtained by spray drying

Physicochemical evaluation and hygroscopic behavior of powdered guava obtained by spray drying

A secagem por spray-dryer ou atomização é um processo amplamente utilizado na indústria de alimentos, e em condições ideais de processamento, tem se mostrado eficaz na obtenção de diversos produtos. Este processo de desidratação, quando utilizado em alimentos ricos em açúcar tais como sucos de frutas, mel e derivados do amido altamente hidrolisado, apresenta grande potencial econômico e, a transformação destes produtos em forma de pós alimentícios desidratadas resulta em alimentos de volume reduzido, com uma longa vida útil e uma boa reconstituição (ADHIKARI et al., 2004).
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Effects of spray-drying and storage on astaxanthin content of Haematococcus pluvialis biomass

Effects of spray-drying and storage on astaxanthin content of Haematococcus pluvialis biomass

When comparing the results of the astaxanthin degra- dation for the powders stored under -21°C (A) and 21°C (B), both under nitrogen, the effect of temperature in the oxidation process is evident: the degradation is higher at 21°C. After a 9-week period of storage under 21°C, deg- radation of astaxanthin varied between 30 and 80% (Table 4 and Fig. 1 B). As it happened for the condition A, acceleration of astaxanthin degradation was lower for powders with an intermediate water content (condition IIIB, Table 4 ). This observation is in agreement with the models available in the literature for b-carotene degrada- tion (Lorenz and Cysewski 2000 ; Tanaka et al. 1994 ; Foss et al. 1984 ; Torrisen 1989 ). As there is some lack of ref- erences for astaxanthin stability in dried systems, b-caro- tene models seem to be the only ones available for comparison.
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Estabilidade física e química de hidrolisados proteicos de okara microencapsulados por spray drying

Estabilidade física e química de hidrolisados proteicos de okara microencapsulados por spray drying

A CP2 foi associada negativamente à FC e positivamente ao método ABTS e à variável suplementar tempo de estocagem (Figura 4b). Não se observou discriminação entre o controle e as amostras microencapsuladas com diferentes materiais de parede com relação a esse componente, indicando capacidade antioxidante similar. Na literatura, não se constataram informações para microencapsulados produzidos com derivados de okara, mas Sarabandi et al. (2018) reportaram que a microencapsulação por spray drying de hidrolisados de caseína produzidos com variadas condições de processo levou à produção de partículas com distintas características físico-químicas, mas pouca diversidade na atividade antioxidante avaliada por diferentes metodologias. Resultado similar foi descrito por Akbarbaglu et al. (2019) para hidrolisados de semente de linhaça microencapsulados por spray drying em diferentes condições.
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Study of the physicochemical characteristics of soursop powder obtained by spray-drying

Study of the physicochemical characteristics of soursop powder obtained by spray-drying

In terms of hygroscopicity, according to the GEA Niro Research Laboratory (2003) table, the soursop powders obtained are classified as non-hygroscopic (<10%). The values were much lower than those found by Angel et al. (2009), in a study on spray- drying of passion fruit juice using maltodextrin and lactose as drying adjuvants, who found higroscopicity values between 17 and 35%. Soursop pulp powder with 15% of maltodextrin showed significant statistic differences when compared to the values of the other powders, but it maintained the same classification (Table 4). The lowest percentage of maltodextrin influenced soursop powder hygroscopicity, showing an inverse relation: the higher the percentage of maltodextrin, the lower the values of hygroscopicity. This occurred because maltodextrin has low hygroscopicity, which can affect the existing affinity between water and other compounds in the product.
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Secagem por aspersão (spray drying) de extratos vegetais: bases e aplicações.

Secagem por aspersão (spray drying) de extratos vegetais: bases e aplicações.

O tema abordado nessa revisão permite veriicar que a técnica de secagem por aspersão apresenta diversas vantagens como, maior estabilidade físico-química do produto obtido e facilidade de sua derivação em outras formas farmacêuticas. Para melhor aproveitamento desses benefícios e obtenção de extratos com características tecnológicas adequadas é necessária a avaliação criteriosa do processo de secagem, determinando parâmetros otimizados de operação especíicos para cada formulação, devido ao fato da grande inluência exercida pelos mesmos sobre o produto inal. Entre os diversos adjuvantes empregados nesse processo, o dióxido de silício coloidal é o mais utilizado e pesquisado na secagem de extratos vegetais. Os extratos secos obtidos por spray drying encontram emprego como produtos inais ou intermediários, sobretudo em formas farmacêuticas sólidas, visto que no Brasil há uma predominância dessas no registro de medicamentos itoterápicos. No estudo realizado foi observado que Achyrocline satureioides (Lam.) DC, Albizia inopinata (Harms) G.P. Lewis, Ilex paraguariensis A. St-Hil., Lippia Alba Mill. N.E.Br., Maytenus ilicifolia Martius ex Reissek, Passilora edulis Sims., Phyllanthus niruri L., Schinus terebinthifolius Raddi e Symphytum oficinale L. foram as espécies mais relatadas na literatura pesquisada.
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Optimization and application of spray-drying process on oyster cooking soup byproduct

Optimization and application of spray-drying process on oyster cooking soup byproduct

Dyster drying processes have produced a large amount of cooking soup byproducts. In this study, oyster cooking soup byproduct was concentrated and spray-dried after enzymatic hydrolysis to produce seasoning powder. Response surface methodology (RSM) was performed on the basis of single-factor studies to optimize the feeding temperature, hot air temperature, atomization pressure, and total solid content of oyster drying. Results revealed the following optimized parameters of this processI: feeding temperature of 60 °C, total solid content of 30%, hot air temperature of 197 °C, and atomization pressure of 92 MPa. Under these conditions, the oyster powder yield was 63.7% ± 0.7% and the moisture content was 4.1% ± 0.1%. Dur pilot trial also obtained 63.1% yield and 4.0% moisture content. The enzyme hydrolysis of cooking soup byproduct further enhanced the antioxidant activity of the produced oyster seasoning powder to some extent. Spray drying process optimized by RSM can provide a reference for high-valued applications of oyster cooking soup byproducts.
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Microencapsulation of beta-galactosidase with different biopolymers by a spray-drying process

Microencapsulation of beta-galactosidase with different biopolymers by a spray-drying process

Arabic Gum Chitosan Modified Chitosan (Water Soluble) Calcium Alginate Sodium Alginate.. 524[r]

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Proposed method for inspection in spray hydropneumatic

Proposed method for inspection in spray hydropneumatic

ABSTRACT: The hydropneumatic sprayers transform the slurry into droplets by passing liquid under pressure through pressure nozzles. Following a strong current of air, drops splits again and carries up targets. There are few studies on inspection of these machines, especially the complexity of its operation. Thus, the objective was to propose simple and practical methodology for collecting data relating to the inspection of hydropneumatic sprayers. The proposed methodology was tested in thirty hydropneumatic sprayers used in the coffee plantations in the Alto Paranaíba – MG region. There was spray volume and index properties used in employing the method the volume of vegetation. There was also the volume of air produced by the fan sprayers in order to observe whether it was consistent with the value specified by the manufacturer. Constructed a vertical structure 3 m high to collect the pulverized in order to determine the volumetric distribution uniformity along the liquid sprayed plants. We used the chi square (χ2) to verify the adequacy of the sprayed vegetation volume. The average spray volume (581 L ha-1) was rated as medium. However, the index of average volume (59 L 1000-3) was considered high. The spray volumes need to be adjusted according to the different parts of the sprayed plants. It was concluded that the proposed methodology is feasible for the evaluation of hydropneumatic sprayers.
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Optimization and application of spray-drying process on oyster cooking soup byproduct

Optimization and application of spray-drying process on oyster cooking soup byproduct

RSM could effectively describe the effects of various factors on oyster powder yield. The following optimum conditions for the spray drying of oyster powder were obtained by optimizing our mathematical prediction model: total solid content of 30%, hot air temperature of 197 °C, and atomization pressure of 92 MPa. Under these conditions, the yield of oyster powder was 63.7% ± 0.7% and the moisture content was 4.1% ± 0.1%. Dur pilot trial revealed 63.1% yield and 4.0% moisture content. Enzyme hydrolysis enhanced the flavor and increased the antioxidant activity of the seasoning powder to some extent. Therefore, spray drying technology could be used to produce powder from oyster cooking soup byproduct.
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