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Abstract: Engineering the interface of oil-in-water emulsion droplets with biopolymers that modify its permeability could provide a novel technique to improve flavour retention in dry powders. The objective of this study was to determine if volatile compounds were more retained in dry emulsions stabilized by pea protein isolate (PPI)/pectin complex than that stabilized by PPI alone. The retention of ethyl esters during spray-drying increased with decreasing volatility of the encapsulated compound and ranged from 28% to 40%. The addition of pectin to feed emulsions was quite effective in markedly improving the retention of the three studied flavour compounds. In our previous work (), we showed that pectin was able to improve physical integrity of emulsion oil droplets during spray-drying. However, the pectin positive effect on both the droplet stability and the flavour retention at the time of spray-drying can also be explained by a protein molecular structure protective effect. Indeed, the obtained FTIR results showed that pectin was able to preserve the β-sheet secondary structure of pea protein when pea globulins/pectin complexes are heated. The study of the release characteristics of a flavour compound from dried powders showed that pectin addition did not affect the release profile mainly accomplished by the diffusion mechanism. [Copyright &y& Elsevier]

Abstract: Inclusion complexation reactions between isothiocyanates (ITCs), namely, allyl isothiocyanate (AITC) and phenyl isothiocyanate (PITC), and randomly methylated β-cyclodextrin (RM-β-CD) displayed “AP” type solubility isotherms, indicating continuous increases in the stoichiometry of the inclusion complexes. The complex powders were prepared by spray drying and their heat stability was studied by thermal analysis and heat treatment in paraffin. The solid-state dissociation reactions were satisfactorily described by the unimolecular decay law. The apparent activation energy of dissociation, E D, was determined to be 48 and 58kJ/mol, respectively, for the AITC/RM-β-CD and PITC/RM-β-CD complexes, while the apparent activation energies of decrease of ITCs in paraffin, E P for the pure AITC and PITC, and the corresponding inclusion complexes were 26, 48, 44, and 54kJ/mol, respectively, suggesting volatility suppression and physical stabilisation by inclusion complexation as the plausible mode of stabilisation of the ITCs in paraffin. A compensation effect in the kinetics of depletion of the ITCs in paraffin was established. [Copyright &y& Elsevier]

Abstract: In this work, spray-dried rosemary extracts were obtained. A 33 Box–Behnken design was followed to evaluate the influence of drying conditions on the contents of chemical markers and “in vitro” antioxidant activity of the powder. Although the dry products lost some of their polyphenols, they still had antioxidant activities (IC 50) ranging from 17.6 to 24.8μg·mL−1. Analysis of variance proved that studied factors and some of their interactions significantly affected most of the quality indicators. The best combination of conditions to use for obtaining dry rosemary extracts with adequate physicochemical and functional properties involves an extract feed rate of 6mL·min−1, a drying air inlet temperature of 140°C and a spray nozzle air flow rate of 50L·min−1. [Copyright &y& Elsevier]

Abstract: Lentil protein isolate (LPI) extract was converted into powder by freeze drying, spray drying and vacuum drying. Differences in particle size distribution, protein subunit composition and colour and surface morphology were observed amongst the three drying methods. Spray and freeze-dried LPI powders exhibited higher solubility (81% and 78%, respectively) compared to vacuum dried powders (50%). The spray dried powders showed a low water absorption capacity (0.43±0.02g/g) compared to freeze (0.48±0.02g/g) and vacuum-dried (0.47±0.01g/g) LPI powders. Spray and freeze-dried powders displayed better gelation ability and higher gel strength, compared to vacuum-dried powder. Both spray and freeze-dried gels showed typical viscoelastic gel characteristics, with G′ dominating over G″ and very low loss tangent. The holding time required for gelation of vacuum dried powder at 90°C was significantly longer, compared to spray and freeze dried powders. Hence, drying methods used for preparation of lentil protein isolate powders can affect physicochemical and associated functional properties. [Copyright &y& Elsevier]

Abstract: In this research, carboxymethylchitosan (CMCS)-coated proliposomes (CM-PL) were prepared in an attempt to deliver coix seed oil (CSO) using conventional ethanol injection followed by surface modification and spray drying. Conventional uncoated liposomes (un-L), CMCS-coated liposomes (CM-L) and uncoated proliposomes (un-PL) were also prepared for comparison. The morphology, encapsulation efficiency (EE), particle size, zeta potential, stability, and CSO release performance were investigated for all samples. The results indicated that CM-PL possessed smoother surface, better heterogeneous size distribution, higher EE and improved stability compared with other samples. Transmission electron microscopy (TEM) showed that rehydrated CM-PL were spherical particles with CMCS layers surrounding the surface of conventional liposomes. The coating mechanism was probably due to H-bonding interactions between CMCS and the interfacial regions of the phosphatidylcholine bilayer. In addition, controlled release of CSO from coated proliposomes was obtained with more sustained release in simulated intestinal fluid (SIF) than in simulated gastric fluid (SGF). [Copyright &y& Elsevier]

Abstract: Bayberry juice was spray dried with maltodextrin (DE 10) as a carrier and then stored under different temperature and water activities (aw). The retention of the total phenolic content (TPC) and total anthocaynins (ACN) during the drying process were about 96% and 94%, respectively, suggesting spray drying was a satisfactory technique for drying heat sensitive polyphenols. Under an aw of 0.11–0.44, the TPC and ACN in bayberry powders decreased by about 6–8% and 7–27%, respectively, after 6months storage at 4°C; at 25°C for the same storage period the decreases were between 6–9% and 9–37%, respectively, while at 40°C the decreases were in the range 7–37% and 9–94%. The anthocyanin component was more readily degraded relative to other phenolic compounds. The results suggest that bayberry powder should be stored at less than 25°C and aw of 0.33, on account of greater polyphenol stability under such conditions. [Copyright &y& Elsevier]

Abstract: We have investigated the amount of protein required to produce amorphous sugar powders through spray-drying. Pea protein isolate was used as a model plant protein and sodium caseinate was used as a model dairy protein. Powder recovery in a laboratory spray dryer was used as a measure of the ease of spray drying for a given formulation. More than 80% of amorphous sucrose and fructose was produced with the addition of sodium caseinate, while the pea protein isolate was able to produce only recoveries of less than 50% of amorphous sucrose. Sensitivity of low molecular weight surfactants has been demonstrated using both ionic (sodium stearoyl lactylate) and non-ionic (polysorbate-80) surfactants. Spray-dried powders were subjected to physico-chemical characterisation and dissolution experiments. The maximum solubility of all powders was obtained after 5min of dissolution. The solubility of the sodium caseinate increased by 6–7% in the presence of fructose and low molecular weight surfactants. The solubility of the amorphous powders of sucrose–pea protein isolate was found to be lower than amorphous powders of sucrose–sodium caseinate and fructose–sodium caseinate. The addition of sucrose in water increased the solubility of the pea protein isolate from 16.84% to more than 83%. The non-ionic surfactant (Tween-80) has reduced the solubility of sucrose–pea protein isolate–Tween-80 powders significantly (p <0.05) compared to those of sucrose–pea protein isolate–sodium stearoyl lactylate powders. The solubility of sucrose–sodium caseinate powders was comparable to that of pure sodium caseinate, indicating that addition of sucrose into 0.13% sodium caseinate does not have any significant effect on the solubility of this protein at this concentration. [Copyright &y& Elsevier]

Abstract: Spray-dried microcapsules were prepared at 25% and 50%w/w oil load from sugar beet pectin-stabilised emulsions (pH 3) containing fish oil, and a blend of fish oil and with extra virgin olive oil (1:1w/w). Microencapsulation efficiencies were high (≥90%). However, deterioration in microcapsule wall integrity and an increase in oil droplet size were observed during storage (25°C, 0–3months). Lipid oxidation increased with both increased oil load (P <0.05) and storage duration (P <0.05), but was independent of oil composition (P >0.05). These results suggest that sugar beet pectin functions poorly as a wall material and its residual metal ions exacerbate omega-3 oxidation, despite the presence of endogenous antioxidants found in extra virgin olive oil. Interestingly, under accelerated storage conditions (OxiPres® at 80°C, 0.5bar oxygen pressure), microcapsules containing the oil blend showed the best oxidative stability (P <0.05), irrespective of oil load. A possible explanation for the superior oxidative stability of the microencapsulated oil blend at high storage temperature is discussed. [Copyright &y& Elsevier]

Abstract: Red beet root (Beta vulgaris L.) colourants (betalains) are available either as concentrates produced by evaporating beet juice under vacuum, or as powders made by spray-drying a concentrate. The degradation of the pigments is dependent upon temperature, duration of heat treatment, pH and water activity of a product. Recently, a new proprietary method of large-scale chromatographic purification of red beet root extract has been discovered and developed that allows the production of more concentrated betalain formulations. In order to trace the betalainic compositions of the new products in comparison to the currently in-use spray-, air- and freeze-dried concentrates, a chromatographic study on betalains and their degradation derivatives analysed by LC-DAD-ESI-MS/MS was performed. Additionally, nutritional characterisation of the extracts was accomplished. Besides the most prominent betanin/isobetanin, elevated levels of neobetanin, which previously had been frequently detected in red beet roots, were also observed in the product prepared by the new method. The principal betanin/isobetanin pigments measured spectrophotometrically, comprised a major portion of the total betalain content (41%), the highest concentration of betalains reported in industrial products to date. The presence of other decarboxylated and dehydrogenated betanin derivatives in the new products is also discussed. [Copyright &y& Elsevier]

Abstract: A novel carbon paste electrode containing chitosan microspheres for the determination of Cu(II) in instant coffee by anodic stripping voltammetry was developed. Chitosan was crosslinked with the chelating agent 8-hydroxyquinoline-5-sulphonic acid and glutaraldehyde. The microspheres of the crosslinked chitosan biopolymer were obtained by the spray drying technique and employed in the construction of the sensor. In acetate buffer solution (0.1molL−1, pH 6.0), the calibration curve obtained was linear for concentrations of 5.0×10−7 to 1.4×10−5 molL−1 (r =0.9990); the detection limit was 5.5×10−8 molL−1. The relative standard deviation (n =8) was lower than 3.0% for solutions containing 6.0×10−6, 5.0×10−5 and 1.5×10−4 molL−1 of Cu(II). The method was successfully employed for determination of Cu(II) in instant coffee and the results obtained showed good agreement when compared with those using electrothermal atomic absorption spectrometry. [Copyright &y& Elsevier]

Abstract: Most research on extraction of phenol compounds from wine by-products and commercial exploitation of extracts use grape seeds and/or skins as raw materials. Looking for alternative antioxidants sources, obtaining antioxidant extracts from wine lees (also known as dregs), a sub-exploited by-product of winemaking process, is here presented. Microwave-assisted extraction (MAE) of phenolic compounds from wine lees has been optimized using the total phenols index, the ORAC values and yield of the extraction as response variables. Under the optimal working conditions, the proposed MAE method provides better extraction efficiency in a much shorter time (17min) than the conventional extraction method for phenolic compounds (24h). The liquid extract obtained by MAE was spray-dried. The type and amount of excipients used, as well as the spray-drying temperature, were optimized in order to minimize the oxidation of phenolic compounds and maximize the yield of the spray-drying process. The total phenols index in the dried extract thus obtained was 36.8% (expressed as gallic acid), showing an ORAC value of 3930μmol TE/g. Additionally, Mv3G, Cm-Mv3G, myricetin, quercetin, quercetin-3-β-glucoside, caffeic acid and p-coumaric acid were quantified in the dry extract by HPLC–DAD. The results indicate that wine lees antioxidant extracts can be a suitable and cheap alternative to those obtained from grape seeds or skins. [ABSTRACT FROM AUTHOR]

Abstract: In this study, development of pea (Pisum sativum) protein stabilised dry and reconstituted emulsions is presented. Dry emulsions were prepared by spray-drying liquid emulsions in a laboratory spray-dryer. The effect of drying on the physical stability of oil-in-water emulsions containing pea protein-coated and pea protein/pectin-coated oil droplets has been studied. Oil-in-water emulsions (5wt.% Miglyol 812N, 0.25wt.% pea protein, 11% maltodextrin, pH 2.4) were prepared that contained 0 (primary emulsion) or 0.2wt.% pectin (secondary emulsion). The emulsions were then subjected to spray-drying and reconstitution (pH 2.4). The stability of the emulsions to dry processing was then analysed using oil droplet size, microstructure, Zeta potential, and creaming measurements. Obtained results showed that the secondary emulsions had better stability to droplet aggregation after drying than primary emulsions. To interpret these results, we propound that pectin, an anionic polysaccharide, formed a less charged protective layer around the protein interfacial film surrounding the oil droplets that improved their stability to spray-drying mainly by increasing steric effects. [Copyright &y& Elsevier]

Abstract: Feasibility of achieving sustained release of lysozyme by encapsulation in corn zein using spray drying was examined. To reduce the materials cost, this part of work focused on partially purifying lysozyme from hen egg white using 30–90% (v/v) aqueous ethanol, adjusted to pH 3.0–9.24. After extraction for up to 24h and centrifugation, the purification performance was evaluated for the supernatant. Extraction was insignificantly affected by kinetics (P =0.6186) but was inefficient at pH above 5.0 and above 60% ethanol. The optimal extraction was achieved at 50% ethanol and pH 3.5. Further, most of the lysozyme precipitated from the 50% ethanol (at pH 3.5) extract after increasing ethanol concentration to 90% but was completely recovered after diluting the precipitate back to 50% ethanol. Findings from this work may lead to low-cost encapsulation technologies using partially-purified lysozyme, such as spray drying. [Copyright &y& Elsevier]

Abstract: Bioactive compounds of pulp (CP) and ethanolic (CE) extracts of the cactus pear (Opuntia ficus-indica) were encapsulated with maltodextrin (MD) or inulin (I). A 22 statistical factorial design was then used to study the stability of the powders obtained at the optimal conditions for each system (CP–MD, CP–I, CE–MD and CE–I) at 60°C in the dark. The 3:1 ratio of core/coating material and 140°C inlet air temperature were the optimal conditions for CP–MD and CE–MD systems; whereas, for CP–I and CE–I, the ratios were 3:1 and 5:1, respectively, and 120°C was used for the inlet air temperature for both systems. An increase of phenolic compounds was observed in all systems during storage at 60°C. Indicaxanthins in all systems showed a slow degradation during storage at 60°C and were more stable than betacyanins. The microcapsules described in this study represent an interesting food additive for incorporation into functional foods, due to both the presence of antioxidants and as a red colourant. [Copyright &y& Elsevier]

Abstract: Numerous advantages of turmeric oleoresins over ground turmeric are offset by their sensitivity to light, heat, oxygen and alkaline conditions. This can be overcome by microencapsulation. The present work evaluates the efficacy of pullulan to achieve a stable emulsion of turmeric oleoresin and its subsequent microencapsulation. Different ratios of gum arabic and maltodextrin (100:0–0:100) were used to evaluate the appropriate wall material for encapsulation of turmeric oleoresin by spray drying. The emulsions were prepared at 10% loading of turmeric oleoresin, and evaluated for emulsion stability index, particle size and viscosity. The microcapsules prepared by spray drying of these emulsions were evaluated for encapsulation efficiency, encapsulation yield, and stability of volatiles, non-volatiles and total curcumin for six weeks. The efficacy of pullulan was seen from emulsion characteristics, encapsulation efficiency and yield, and t 1/2, the time required for a constituent to reduce to 50% of its initial value. [Copyright &y& Elsevier]

[Display omitted] • Juice from asparagus cut-offs can be used to make spray-dried asparagus powder. • Asparagus fibre can be applied to partially replace maltodextrin as a carrier matrix. • Higher initial solids led to lower residual moisture and improved aroma retention. • Low maltodextrin replacement did not strongly affect the volatile profile of the powders. Asparagus concentrate was spray-dried in different carrier formulations in which maltodextrin was partially replaced by cellulose-based carriers, i.e. asparagus fibre, citrus fibre or microcrystalline cellulose. This replacement was limited to a maximum level of 3% w/w for asparagus and citrus fibres, and 10% w/w for microcrystalline cellulose, due to fibre insolubility and increased viscosity of the feed. Powders obtained from feed solutions with an initial solids content of 40% w/w showed better physical properties and aroma retention than 30% w/w. Partial replacement of maltodextrin by cellulose-based carriers resulted in powders with similar physical properties as the control and did not detrimentally influence the aroma profiles as analyzed by headspace solid-phase microextraction and gas chromatography–mass spectrometry. This research shows that fibre obtained from asparagus waste streams could potentially be used as a carrier to produce spray-dried asparagus powder with retained key asparagus volatiles such as 2-methoxy-3-isopropyl pyrazine. [ABSTRACT FROM AUTHOR]

• Both spray- and freeze-drying treatments altered whey protein functional properties. • Whey protein functional properties has been modified by blackcurrant concentrate. • Blackcurrant concentrate fortified whey protein with anticancer properties. • Individual whey component interacts with blackcurrant anthocyanins differently. Novel protein ingredients were produced by encapsulating blackcurrant concentrate (BC) with whey protein through spray-, or freeze-, drying strategies. The effects of encapsulation strategies and the addition of BC on the physical and functional characteristics, and anticancer activity of the ingredients were evaluated. The mechanistic interactions between the blackcurrant anthocyanins (BAs) with the whey protein components were predicted via in silico studies. HPLC results revealed that spray-dried and freeze-dried whey protein-BC encapsulates have effectively delivered the BAs. The physical and functional properties of the proteins were altered by drying strategies and the addition of BC. Anticancer effects were linked to reactive oxygen species production and cell apoptosis towards HepG2. Molecular docking results showed that hydrogen bonds were the main binding forces between BAs and various whey protein molecules, resulting in the formation of complexes. These findings are relevant to the formulation of powdered products to be used as ingredients in practical food matrix. [ABSTRACT FROM AUTHOR]

[Display omitted] • A green extraction method for gelatin was proposed. • Spray drying gelatin showed higher hydrophobicity and interface pressure. • Spray drying gelatin had excellent foaming and emulsifying property. • The amphiphilicity of gelatin affected the adsorption of gelatin and the stability of emulsion. The effect of three drying methods (hot air, freeze and spray drying) on the solubility and amphiphilicity of gelatin were investigated and compared. Results showed spray drying gelatin (SDG) and hot air drying gelatin (HDG) showed the lowest and best solubility, respectively. This phenomenon was attributed to the degree of subunits degradation and hydrophobicity. The HDG showed an obvious degradation during the hot air drying and displayed the strongest hydrophilicity, while SDG showed a slight degradation and strongest hydrophobicity. The results of wettability showed that SDG had a better amphiphilicity (92.48°) in comparison with HDG (57.7°) and freeze drying gelatin (VDG, 77.53°), which can effectively reduce the interfacial tension of gelatin, thus significantly improving the stability of foam and emulsion (p < 0.05). These results suggested the drying methods can adjust the amphiphilicity of gelatin, and the SDG displayed a better amphiphilicity, showing good potential applications in foam and emulsion. [ABSTRACT FROM AUTHOR]

Abstract: New bioprocesses to prepare high energy density (HED) gruels for complementary young child feeding are being developed based on the ability of amylolytic lactic acid bacteria (ALAB) to modify the rheological characteristics of cereal-based slurries, provided appropriate pretreatment are applied. Gelatinisation is a common pre-treatment which could be implemented to enhance the action of amylases, and has been successfully used in a former study (Nguyen, T. T. T., Loiseau, G., Icard-Vernière, C., Rochette, I., Trèche, S., & Guyot, J.-P. (2007). Effect of fermentation by amylolytic lactic acid bacteria in process combinations on characteristics of rice/soybean slurries: a new method to prepare high energy density complementary foods for young children. Food Chemistry, 100, 623–631.) in combination with ALAB to prepare from a blend of rice/soybean flours semi-liquid fermented HED gruels with a high dry matter (DM) content (23–32%). In this study, it is shown that a mild pre-heating treatment which consists in suspending a rice/soybean flour blend in hot water (70°C) combined with high pressure homogenisation (HPH) can substitute gelatinisation before fermentation by the ALAB Lactobacillus plantarum A6 to prepare HDE gruels after cooking of the fermented slurry. As an alternative, allowing better condition of handling and storage, spray drying can be applied to such pre-heated HPH treated fermented slurries to obtain fermented flours which can be used further to prepare HDE gruels. [Copyright &y& Elsevier]

The nutritional quality of spray-dried protein hydrolysate from black tilapia, a fresh water fish, was evaluated. Hydrolysed protein from Oreochromis mossambicus was spray-dried at two different temperatures of 150 °C/76 °C (inlet/outlet temp) and 180 °C/90 °C. Proximate analyses revealed that the dried hydrolysates consisted of 37.7–49.6% protein, 2.6–2.8% fat, 1.6–4.0% moisture and 8.6–8.7% ash. The higher drying temperature used was found to significantly decrease the contents of all amino acids analysed. Nevertheless, the protein quality of both dried hydrolysates was found to be high, with in vitro digestibilities of 88.4 and 92% and protein digestibility corrected amino acid scores of 0.34 and 0.82, respectively. In addition, the predicted protein efficiency ratios of the dried hydrolysates were calculated to be 2.97 and 2.53. [Copyright &y& Elsevier]

• Spray drying improved curcumin-whey protein isolate (WPI) complexation. • Curcumin-WPI complex microparticles had better bioaccessibility than curcumin. • Desolvation allowed more curcumin to be loaded onto microparticles. • Targeted release was achieved for microparticles incorporated into yogurt. • Most of the sensory characteristics of yogurt were not adversely affected. Curcumin is a bioactive food component, with poor bioaccessibility due to low water solubility and stability. Spray drying retained and in fact enhanced curcumin-whey protein isolate (WPI) complexation via desolvation, lowering the amount of unbound curcumin to <5% wt after drying, forming microparticles with better water solubility, stability, and bioaccessibility than raw curcumin. The desolvated microparticles encapsulated 3.47 ± 0.05 mg/g curcumin, almost one order of magnitude higher than the un-desolvated sample 0.37 ± 0.03 mg/g. After incorporation into yogurt, the rapid-release formula liberated 87% curcumin, whereas the targeted-release one discharged 44% before entering the simulated intestinal condition. Most of the yogurt sensory properties were not adversely affected, except for colour and curcumin flavour. This study proposed a strategy in which food ingredients containing hydrophobic bioactive small molecules can be incorporated into a food matrix to improve bioaccessibility and targeted release, without affecting their sensory properties. [ABSTRACT FROM AUTHOR]

• Spray drying was more efficient to preserve compounds of whey protein admixture of turmeric. • Both drying treatments preserved vitamin C content of whey protein admixture of turmeric. • Antioxidant capacity increased from 6 to 182 mmol trolox/100 g in spray dried whey protein with turmeric. • Spray dried whey protein concentrate with turmeric contained high concentrations of phenolic compounds. We developed a whey protein admixture of turmeric extract by spray drying (TWPC-SD) and by foam mat drying (TWPC-FMD) and compared its bioactive compounds and nutrients contents. TWPC samples were evaluated for preference and acceptability. Vitamins and carotenoids were determined by high-performance liquid chromatography. Total phenolics, curcumin and antioxidant capacity were determined by spectrophotometry. Centesimal composition was performed according to the Association of Official Analytical Chemists. Chemical elements were determined by inductively coupled plasma optical emission spectrometry. TWPC containing 3.6 mg of curcumin showed good acceptability. Carotenoids and riboflavin were not detected in either TWPC. Vitamin C content was maintained, and antioxidant capacity was increased in both products (p < 0.05). TWPC-SD showed higher total phenolic and curcumin contents compared to TWPC-FMD (p < 0.05). Thus, the TWPC-SD is a good alternative for human consumption since it showed good sensory acceptability and its nutrients and bioactive compounds can contribute to human health. [ABSTRACT FROM AUTHOR]

• Purple sweet-potato contains relevant amounts of feruloylquinic acids derivatives. • Identification of new di and tri cinnamoylquinic acids in Ipomoea batatas roots. • The spray drying process reduced cinnamoylquinic acids, anthocyanins and flavonols. • Mono cinnamoylquinic acids containing feruloyl moieties were less degraded. • Peonidin acylated with p -hydroxybenzoic acid was the most thermostable anthocyanin. The effect of spray drying on the different polyphenolic compounds present in the root of a purple-fleshed sweet potato variety of Ipomoea batatas native from Peru was performed by HPLC-QTOF-MSMS. Nine anthocyanins, including four peonidin, three cyanidin and two pelargonidin derivatives glycosylated with sophorose and/or glucose and acylated with caffeic, ferulic and p -hydroxybenzoic acid were identified. Twenty nine cinnamoylquinic acids (CiQA), including eight mono-CiQA, fourteen di-CiQA, and five tri-CiQA, were identified on the base of their MS fragmentation profile. Relevant amounts of feruloylquinic acid derivatives were identified. Among them, some di and tri-CiQAs containing feruloyl and caffeoyl moieties in their structures, and di-feruloylquinic acids were reported here, for the first time, in Ipomoea. Spray drying process negatively affected the different phenolic groups, with polyphenol losses representing around 90% of the initial amounts. Mono-CiQAs presenting feruloyl moieties and mono acylated peonidin derivatives with p-hydroxybenzoic acid were the less affected compounds. [ABSTRACT FROM AUTHOR]

• A. bisporus by-products were used in O/W emulsions for spray drying. • High encapsulation efficiency was obtained after spray drying (89%). • Mushroom concentrate prevented oil oxidation during spray drying and storage. • Mushroom concentrate altered powders particle size, solubility and color. • Ergosterol was better conserved when was encapsulated with mushroom concentrate. The by-product generated after ergosterol extraction from mushrooms (A. bisporus) is rich in polysaccharides (β-glucans) and proteins. The usefulness of this mushroom's by-product (MC) in oil microencapsulation by spray drying was evaluated partially replacing maltodextrin (13.5% w/w dry matter) and totally substituting Tween®20 with MC. Ergosterol was investigated as antioxidant. Non-Newtonian stable emulsions with mono-modal droplet size distributions were obtained with MC. Oil encapsulation efficiency was high (≥89%) and oil within microcapsules containing MC exhibited higher (p < 0.05) oxidative stability during spray drying. Powders containing MC exhibited larger particles (d 50 27% larger), 12% lower solubility in water and perceptible color changes. During storage (35 °C 50% RH), conjugated dienes increased more slowly in microcapsules containing MC. Reductions up to 28% in linoleic acid were observed after 150 days. Ergosterol was 95% degraded after 150 days in powders with MC and totally degraded after 2 days in powders without MC. [ABSTRACT FROM AUTHOR]

• Spry-dried oil powders were stabilized by MPI & CHC. • MPI/CHC composites (5:1 or 3:1) gave high encapsulation efficiencies. • MPI/CHC composites protected powdered macadamia oil from oxidation. • Rehydrated emulsions with the highest stability could be produced at MPI/CHC = 5:1. The utilization of oils in the food industry can be facilitated by converting into a powdered form using microencapsulation technologies. In this study, coatings formed from macadamia protein isolate (MPI) and chitosan hydrochloride (CHC) were assessed for their ability to facilitate the microencapsulation of macadamia oil by spray dried, and all encapsulation efficiency was higher than 87.0%. The physicochemical properties of macadamia oil powders were then characterized. In addition, changes in the particle size, aggregation state, and creaming stability of rehydrated emulsions were analyzed during storage. The addition of CHC significantly enhanced the water-solubility and wettability but decreased the flowability of microencapsulated oil. Powdered macadamia oil produced at MPI/CHC = 5:1 had the highest encapsulation efficiency (94.2%), best oxidation stability (<4 meq/kg), and best rehydration properties. Overall, MPI/CHC could be used as a good emulsifier for producing stable rehydrated emulsion, which may therefore be useful in certain food applications. [ABSTRACT FROM AUTHOR]

• Polyphenolics profile was moderated by drying in chokeberry powders. • Maltodextrin protects better anthocyanins than inulin. • Inulin proved to be the most relevant carrier for spray drying of chokeberry juice. • Chemometric tools enable to deeper understand the HMF formation. During fruit juice powdering process numerous alterations may occur as a result of interactions of native bioactives and carriers. The objective was to investigate the effect of carrier addition on the changes in polyphenols' profile in chokeberry powders obtained by spray- (180 °C), vacuum- (50, 70, 90 °C) and freeze-drying and to evaluate the interactions between bioactives toward formation of process contaminants. Phenolic acids, anthocyanins, flavonols, flavan-3-ols and procyanidins were identified in powders (18.1 – 35.4 g kg−1 dry matter). Vacuum drying at 90 °C resulted in a significant increase in (+)-catechin and HMF contents. The addition of inulin enhanced the generation of HMF compared to maltodextrin. Overall, addition of maltodextrin allowed for better anthocyanins' retention. Depending on the drying method used, maltodextrin allowed for better retention of polyphenolics during freeze- and vacuum drying, while inulin during spray drying. The elaboration of the results was supported by chemometric analysis. [ABSTRACT FROM AUTHOR]

• Pasteurization caused disintegration of natural protein aggregates in egg white. • P-EW has a smaller particle size and a "block-like structure" gel microstructure. • SD caused aggregation and a better EAI, FC, gel cohesiveness, but a weaker WHC. • N-glycoproteome profiles of SD-EW and F-EW was significantly different. • N-glycans of EW proteins were likely to be covalently cross-linked during SD. This study tries to elucidate the different mechanisms of functional properties among pasteurized egg white (P-EW), spray-dried egg white (SD-EW) and fresh egg white (F-EW) via quantitative N-glycoproteomic analyses. The results showed that spray-drying increased the surface hydrophobicity (181.4%) and zeta potential (25.6%) of egg white, which contributed to the enhancement of emulsifying activity index (20.1%) and foaming capacity (35.2%). Pasteurization caused the disintegration of natural protein aggregates in F-EW and resulted in a "block-like" P-EW gel and higher water holding capacity (6.2%). Spray-drying caused formation of thermal aggregates and led to a "mesh-like" SD-EW gel and better cohesiveness (3.6%). Quantitative N-glycoproteomic analysis showed that the abundance of 32 N-glycosites from 18 N-glycoproteins (such as Mucin 5B) of SD-EW was significantly reduced comparing to F-EW, indicated that the N-glycans of egg white protein are likely to be covalently cross-linked during spray-drying and are involved in thermal aggregation. [ABSTRACT FROM AUTHOR]

• Spray-dried microparticles increased instant coffee aroma upon sample reconstitution. • Matrix composition determines the physico-chemical property that drive aroma release. • Coffee aroma is released during the first period of soluble coffee reconstitution. • The microparticles significantly increased the burst effect in instant cappuccino. We report, on the successful addition of spray-dried microparticles containing roasted coffee oil, to soluble coffee (SC) and instant cappuccino (IC), to increase and tailor aroma release. Using PTR-ToF-MS (Proton Transfer Reaction Time-of-Flight Mass Spectrometry), five parameters were defined from time series intensity for each VOC, to compare the performance of different products: total area under the curve (AUC), area under the curve of burst (AUC-burst), maximum signal intensity, final intensity (5 min), and ratio AUC-burst/AUC. Microparticles with higher loads of roasted coffee oil were effective in increasing aroma intensity in SC while, for IC, all loads of microparticles improved aroma intensity. Volatility drove the VOC release in SC, and volatility and polarity for IC. Most compounds reached maximum headspace concentration in < 16 s upon start of reconstitution. These results open new perspectives for the development of instant coffee products and demonstrate their unique aroma release characteristics. [ABSTRACT FROM AUTHOR]

• Effect of particle size and non-encapsulated oil on oxidation was eliminated. • Increasing the oil load from 5 to 20% led to more oxidation products per powder mass. • The oxidation rate of the powder with 5% oil was faster than for oil loads >10%. • The oxidation rate of powders with >10% oil was in a similar magnitude. • Oxidation was dependent on O 2 diffusion and scavenging effect of oil and/or emulsifier. The effect of the oil load on the oxidation of microencapsulated fish oil powders was investigated. The oil load was varied between 4.95 and 20.33%(w/w) by spray drying O/W emulsions with different oil to matrix ratios (0.05, 0.1, 0.15 and 0.2(w/w)), whereas solid content (45%(w/w)) and soy protein isolate to oil ratio (0.15(w/w)) were kept constant. A standardized size fraction of particles (50–80 µm) was stored for 82 days and hydroperoxides and anisidine value measured in the total- and encapsulated oil. Oxidation was limited by the oxygen amount rather than by the oil load. The absolute amount of oxidation products (per powder mass) increased with the oil load, which was explained by oxygen diffusion. Calculating oxidation products per oil mass resulted in a faster oxidation of the powder with 5% oil, whereas the oxidation rate for oil loads ≥10%(w/w) was similar, due to a scavenging effect of oil droplets. [ABSTRACT FROM AUTHOR]

• Processing affected phenolic/flavonoid content of non-centrifugal cane sugar (NCS) • Sucrose, glucose, fructose and six phenolic acids were found in all NCS samples. • No significant differences of chemical composition among different particle sizes. • Thermal treatment reduced phenolic content and generated darker NCS products. Non-centrifugal cane sugar (NCS) samples obtained by traditional moulding and granulation, and also via a novel spray-drying powdering process without additives, were assessed to characterise their sugar and phenolic profiles, flavonoid content, as well as colour parameters. As expected, sucrose was the predominant sugar (91.9–95.5%), followed by glucose (2.9–4.6%), and fructose (1.6–3.7%). Total phenolic content was between 0.4 and 0.6% and total flavonoid content into the range of 0.2–0.4%. Six phenolic acids were found in all NCS samples: protocatechuic acid (0.36–0.94 µg/100 g), vanillic acid (0.70–1.45 µg/100 g), chlorogenic acid (2.08–3.82 µg/100 g), syringic acid (1.08–2.80 µg/100 g), p -coumaric acid (0.69–1.35 µg/100 g), and ferulic acid (0.50–0.95 µg/100 g). The thermal treatment under high temperatures required in the production of granulated products was related with darker colours and changes in phenol and flavonoid contents. In contrast, spray drying generates clearer products, but with slightly less phenol and flavonoid contents. [ABSTRACT FROM AUTHOR]

• Quinoa is an emerging source for high quality plant proteins. • Structures and functionalities of quinoa protein are affected by processing. • Freeze-dried protein exhibited better emulsification and oil absorption properties. • Spray-dried protein had the highest solubility and water absorption at pH 7. • Gels (8%) prepared with the freeze-dried protein had higher G' and G". Quinoa protein possesses great amino acid profiles and can be a potential food ingredient with broad applications. The objective of this study was to investigate the effect of different drying methods, namely freeze drying, spray drying, and vacuum drying on the functional and physicochemical properties of quinoa protein isolate, e.g., morphology, amino acid composition, SDS-PAGE profile, sulfhydryl/disulfide content, secondary structure, surface hydrophobicity, and thermal stability. The freeze-dried protein exhibited the highest emulsification capacity and stability and oil binding capacity, which was contributed to its higher surface hydrophobicity, while the spray-dried sample had the highest solubility and water absorption capacity at pH 7. Gels (8%) prepared with the freeze-dried protein had higher elastic and viscous modulus than that from others. The freeze-dried protein had the highest maximal denaturation temperature but lowest enthalpy, which may be attributed to its higher amount of random coil but lower percent of regular α-helix and β-sheet structures. Overall, quinoa protein isolate from different processing methods demonstrated distinct functional properties. This information will be useful to optimize quinoa protein production and benefit its applications. [ABSTRACT FROM AUTHOR]

• Co-encapsulation of vitamins B 12 and D 3 using spray drying was optimized. • Gum Arabic:Hi-Cap®100:maltodextrin at 38:60:2 was the most suitable wall material. • Spherical microcapsules with better stability of B 12 and D 3 were obtained. • In vitro results indicated slow release of vitamin B 12 and D 3 after encapsulation. • Encapsulated B 12 and D 3 showed bioavailability of 151% and 109%, respectively. Spray drying is the most commonly used encapsulation technique to stabilize sensitive bioactive compounds and sometimes enhances their performance. Vitamin B 12 and vitamin D 3 deficiencies are reported worldwide and co-encapsulation can provide a combined solution to this problem. The present work aimed at encapsulation of vitamin B 12 and D 3 by spray drying using experimental design to optimize wall material combination. Optimized solution obtained from the experimental design (gum acacia : Hi-Cap® 100 : maltodextrin = 38:60:2) provided spherical particles with smooth surface and better stability of both the vitamins. In vitro release mechanism showed a slow release for both the vitamins after encapsulation. The optimized co-encapsulated microcapsules obtained in this work showed an improved bioavailability of 151% for vitamin B 12 and 109% for vitamin D 3 in comparison with the control. This study delivered a suitable medium to provide water soluble vitamin B 12 and fat soluble vitamin D 3 in single product. [ABSTRACT FROM AUTHOR]

• Spray-drying microencapsulation retains pulp bioactivity after in vitro digestion. • A solvent mix with different polarities extracts more phenolic compounds from pulp. • Increasing the proportion of GA increases energy of water evaporation. • Spherical microparticles have higher thermal stability and high bioactivity. Previous studies indicate that the bioactive compounds of Eugenia stipitata pulp have antimutagenic, anticarcinogenic and antigenotoxic properties, but its use has been limited due to its high perishability. The aim of this study was to preserve bioactivity by using spray-drying microencapsulation, and is pioneering for its use of DSC to determine the best proportion of wall material (maltodextrin or gum arabic) and drying temperature (100 or 120 °C). The microparticles with maltodextrin (1:9)-100 °C had the best bioactivity conservation after in vitro gastrointestinal digestion, conserving 61% of total polyphenols, and 101%, 85% and 31% of antioxidant capacity according to the ABTS, FRAP and DPPH test methods respectively. These microparticles had a spherical morphology, presented good thermal stability and can be stored at a temperature range from 20 to 40 °C without becoming sticky. Therefore, spray-drying microencapsulation together with DSC is important for preserving a high concentration of bioactive compounds. [ABSTRACT FROM AUTHOR]

• Flowers of Gomphrena globosa L. were analyzed for their coloring capacity. • The extracts were lyophilized or spray dried for stability analysis. • Lyophilized and spray dried samples revealed high contents in betacyanins. • Spray dried sample showed higher stability after incorporation in cookies. • Incorporation maintained nutritional, physical and microbial profile of the cookies. A betacyanin rich extract was obtained from the flowers of Gomphrena globosa L. by ultrasound-assisted extraction and dried either by lyophilization or spray-drying, was tested as a natural colourant in cookies and compared to a commercial colourant. The extracts were characterized in terms of betacyanin content and antioxidant potential. The effects of the colourants incorporation in the cookies were assessed through proximate composition, soluble sugars, fatty acids, color, texture and microbial load, over a shelf life of 30 days. Considering all the assays and analyzing the results through a 2-way analysis of variance, the cookies incorporated with spray-dried colourant showed the most intense pink coloration while cookies incorporated with lyophilized extract lost less color intensity over time. Thus, betacyanin extracts have potential as pink natural alternatives to synthetic colourants in the food industry. [ABSTRACT FROM AUTHOR]

• Emulsions were stable under different salt concentrations and pH values. • Reconstituted emulsions presented droplet size of 1.68–9.98 μm over 30 days. • Sixteen fatty acids were identified in free and encapsulated pomegranate seed oil. • WPI treatment was the best for protection of fatty acids present in the oil. • Encapsulation of oil prevented the volatile compounds formation over time. This study aimed at encapsulating pomegranate seed oil (PSO) by emulsification followed by spray drying using whey protein isolate (WPI) in its natural form, heated (Pickering), and combined with modified starch (WPI:Capsul®) as emulsifiers/wall materials. Emulsions were stable under different stress conditions. Pickering emulsions presented bigger droplet size (6.49–9.98 μm) when compared to WPI (1.88–4.62 μm) and WPI:Capsul® emulsions (1.68–5.62 μm). Sixteen fatty acids were identified in PSO. WPI treatment was considered the best formulation since it presented the highest fatty acid retention (68.51, 65.47, 47.27, 53.68, 52.95, and 52.28% for linoleic, oleic, punicic, α-eleostearic, catalpic, and β-eleostearic acids after 30 days-storage, respectively) and protected the oil against volatile compound formation (heptanal, (E,E)-2,4-heptadienal, (Z)-2-heptenal, octanal, pentanal, (E)-2-hexenal, (E)-2-octenal, nonanal, (E)-2-decenal, and (E,E)-2,4-octadienal), which did not occur with free PSO. Overall, encapsulation protected PSO against oxidation over time, which may allow the development of new functional foods. [ABSTRACT FROM AUTHOR]

• Changes of milk quality during powder processing was traced by proteomics. • Vacuum concentration and spay drying have little negative effects on protein. • Heat sterilization was responsible for the loss of bioactive components in milk. • Immunoglobulins and lactoferrin could not be identified in whole milk powder. This study mainly investigated changes in milk serum proteins by simulating the industrial processing of whole milk powder using a label-free proteomic approach. A total of 391 proteins were identified, 89 of which were quantified in all groups. Compared with raw milk, the milk subjected to the heating pasteurization process showed significantly decreased the serum protein profile, whereas that subjected to vacuum concentration and spray-drying showed minimal changes. The LC-MS/MS results were further confirmed by determining the activity of bioactive xanthine oxidase and retention of lactoferrin and immunoglobulins. The data showed that 70%–85% of lactoferrin and immunoglobulins were retained in vacuum-concentrated or spray-dried milk but were hardly identifiable in heat-pasteurized milk or whole milk powders. These findings indicate the need for improving the current milk powder-manufacturing techniques to allow the retention of active milk proteins. [ABSTRACT FROM AUTHOR]

• Loading of bioactive peptide fractions into nanoliposomes was performed. • Nanoliposomes coated with 0.4% chitosan had high physical stability and EE. • FTIR/SEM showed entrapment of liposomes in reservoir-type and irregular structures. • Chitosan coating leads to the retention of the spray-dried nanoliposomes. In this study, production of peptide fractions with different molecular weights (10, 30, and 100 KDa) from flaxseed hydrolysates was investigated. The peptide-fraction with lowest MW (10 KDa) showed the highest antioxidant activity (AA); therefore, selected and loaded into nanoliposomes. Then, the effect of chitosan coating (0.1–0.8% w/v) on the physicochemical features, stability, and release rate of loaded nanoliposomes was assessed. Nanoliposomes coated with 0.4% chitosan exhibited a higher physical stability and encapsulation efficiency (EE) compared with other samples. Then, stabilization of uncoated/coated nanoliposomes by spray-drying within the maltodextrin matrix was investigated. FTIR results indicated incorporation of peptides into the polar and non-polar regions of vesicles and formation of the hydrogen bonds with phosphatidylcholine. Chitosan coating significantly enhanced the physical stability, EE, and AA retention of nanoliposomes after powder reconstitution process by increasing the bilayer membrane rigidity against the dehydration tension and decreasing the leakage of loaded peptides. [ABSTRACT FROM AUTHOR]

• Mass balance was conducted on a commercial three-phase decanter cold pressed avocado oil production line. • Yield of CPAO and wastes from skin, pomace, seed and wastewater were quantified. • Chemical and proximate analyses were performed on these wastes. • Spray dried avocado wastewater powder inhibited lipid oxidation in pork sausages. The production of commercial cold pressed avocado oil (CPAO) generates large quantity of organic wastes such as pomace, seeds, peels and wastewater. During the early harvest season, for every 1000 kg of avocado fruits processed, roughly 80 kg of oil is produced and wastewater accounted for the highest proportion (500 kg). Therefore, it is important to find an alternative application for this wastewater rather than its direct disposal into landfills. Proximate analysis, total phenolic content (TPC) and antioxidant assays were conducted on the avocado wastes. Avocado wastewater (AWW) was spray dried into powder at different temperatures from 110 °C to 160 °C, which concomitantly increased the TPC and antioxidant capacities of the AWW powder. The powder was further applied as a preservative in pork sausages and was found to be effective in preventing lipid oxidation. [ABSTRACT FROM AUTHOR]

• Effects of microencapsulation (ME) and storage conditions on phenolic compounds (PC), obtained from grape pomace extract (GPE), were investigated. • Composition of ME materials played a key role for stability of encapsulated GPE. • Control studies proved the importance of ME on storage stability of PC. • Winemaking and fruit juice industry by-products have been converted into value-added products. This work aims to prolong the storage stability of polyphenols, obtained from grape pomace, using a spray drying-based microencapsulation technique. The microcapsules obtained under optimal conditions were stored at two different relative humidities (33% and 52%) during 75 days. The analyses of total phenolic content, antioxidant activity, and individual phenolic compounds were carried out every 15 days, and the most stable microcapsules were achieved with maltodextrin DE 4-7 prepared by adding gum Arabic to the wall material at a ratio of 8:2. The phenolic content loss rate was found to be in a range of 0.93–5.42 % depending on phenolic compound. The decrease in the content of rutin, chlorogenic acid, epicatechin, caffeic acid, gallic acid, caftaric acid and catechin was only 0.93, 2.09, 2.13, 2.27, 2.41, 3.40 and 5.42%, respectively. These results indicate more efficient storage conditions than those of previously reported studies. [ABSTRACT FROM AUTHOR]