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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Hard carbon material is an ideal anode for sodium-ion batteries due to its stable structure, high specific capacity, and good safety. Biomass and its derivatives can be used as a green and cost-effective carbon source for the production of hard carbon due to their abundant reserves and low prices. However, it is difficult to precisely control the microstructure of hard carbon materials using the traditional direct carbonization strategy, which is not conducive to improve the specific capacity and rate performanceof the materials. In this paper, porous carbon microspheres(PCGS)have been successfully prepared by spray freeze drying and low-temperature pyrolysis technique. The relationship between the structure and the electrochemical properties of the materials has been systematically investigated using characterization methods, including scanning electron microscopy (SEM), transmission electron microscopy (TEM), X-ray diffraction(XRD), and Raman spectroscopy, combined with electrochemical tests. The results show that the sodium storage property of PCGS with average diameter of 10~60 μm is much better than that of the hard carbon materials obtained by direct carbonization method. The reversible specific capacity of PCGS was as high as 280 mA·h/g at 0. 1 C, and the specific capacity remained at 230 mA·h/g at 0. 2 C even after 100 cycles, with a capacity retention of 92%. In addition, the sodium storage mechanism of porous carbon microspheres has been investigated in this work using the in-situ Raman technique. The results of this work provide experimental references and guidance for structure modulation and performance optimization of high-performance hard carbon materials. [ABSTRACT FROM AUTHOR]

In order to explore the effects of drying methods on the physicochemical properties and structure of Phyllostachys pubescens shoot powder (PPSP), this research used bamboo shoots as raw materials, and used spray drying (SD), hot air drying (HAD) and low-temperature vacuum drying (LVD) to get 3 kinds of PPSP. The nutrient content, water holding capacity, oil holding capacity, swelling capacity, color, and other physicochemical properties of samples were compared, and their structures were analyzed by infrared spectroscopy, X-ray diffraction and scanning electron microscopy. The results showed that the nutritional characteristics of PPSP prepared by different drying methods were significantly different（PLVD>HAD. The L*, a* and b* value of PPSP in the three groups were significantly different in color. The L* value of LVD sample was 77.32, which was significantly higher than that of SD and HAD samples (P

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The preparation of spherical-like battery-grade ferric phosphate by co-precipitation--spray-drying method was investigated using ferrous sulfate heptahydrate (FeSO4, • 7H2O) and ammonium dihydrogen phosphate (NH4 H2 PO4) as raw materials. The effects of the addition of the surfactant cetyltrimethyl ammonium bromide (CTAB), reaction time, and solution pH on the physical phase and particle size of ferric phosphate were examined. The products were characterized by a laser particle sizer, X-ray powder diffractometer, thermogravimetric analyzer, and field emission scanning electron microscope. The results indicate that under the conditions of a Fe/P molar ratio of 1/1.01, CTAB addition of 0.04 g, reaction time of 1 h, and solution pH of 3.0, the ferric phosphate exhibits the smallest particle size distribution, ranging from 300 to 500 nm, and displays more uniform spherical morphology. Moreover, lithium iron phosphate is prepared by ball milling, mixing and sintering, using the spherical-like ferric phosphate as the precursor iron source. The specific discharge capacity of lithium iron phosphate is 150.14 mAh/g at 0.1 C and the retention rate is 98.9% after 200 cycles at 1 C, the performance is good. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Tannery meat residue solid waste is a kind of protein-rich waste, which is easy to corrupt and stink and pollute the environment for a long time. Therefore, how to develop its value is a problem that tannery enterprises pay more attention to. In this study, the solid waste of tannery meat residue was pre‐ pared into meat residue hydrolysate by biological enzyme method. The preparation process of meat resi‐ due hydrolysate dry powder was determined by experiments. The inlet temperature was set at 140 ℃ and the flow rate was 17 r/min. The meat residue hydrolysate dry powder can obtain the maximum yield. This dry powder was used as a nitrogen source for the fermentation production of JW-3 dehairing enzyme. On the basis of single factor experiment, the response surface analysis method was used to screen out the best addition ratio of dry powder of meat residue hydrolysate and optimize the culture medium. The re‐ sults showed that the optimal medium for the enzyme production of the genetically engineered strain WB800N/pHT43-npr was as follows: dextrin 30 g/L, dry powder of meat residue hydrolysate 20 g/L, MnSO4 26 mg/L, CaCl2 0.05 g/L. The protease fermentation activity was 1 203.5 U/mL, which was about 10% higher than that of the basic fermentation medium. This opens up a new way for the resource utiliza‐ tion of tannery meat residue solid waste. [ABSTRACT FROM AUTHOR]

Copyright of Electronic Components & Materials is the property of Electronic Components & Materials and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This work aims at improving the sintering property of zirconia toughened alumina (ZTA) granulated powder.ZTA slurries were prepared through ball milling using alumina powder with different particle sizes (d50:1.72 μm,3.48 μm and 13 nm) and yttria stabilized zirconia (YSZ) as the main starting materials,adding binders and dispersants.The effect of the YSZ extra-addition (0,5%,10%,15% and 20%,by mass) on the rheological property of the slurries was investigated.ZTA granulated powders were prepared using the spray drying method,and then the powders were pressed into shapes and fired at different temperatures (1 520,1 600,and 1 680 °).The linear shrinkage and relative density of the fired samples were determined.The results show that:(1)the ZTA slurries exhibit shear thinning behavior and possess a yield stress;the rheological properties of the slurries are well-described by the Herschel-Bulkley model,with a high correlation coefficient (>0.98);(2)the particle size of the prepared ZTA granulated powders is mainly within the range of 125 to 45 μm,demonstrating a wide distribution;(3)the optimal formulation is 99 mass% activated alumina powder (d50=1.72 μm),1 mass% nano-alumina (d50=13 nm),and 15 mass% YSZ (extra-adding);this formulation results in a Carr coefficient of 8.62%,a water content of 0.22%,and an angle of repose of 25.2°;after firing at 1 600 °C for 2 h,the sample exhibits a relative density of 94.8% and a linear shrinkage rate of 18.2%. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Packaging & Food Machinery is the property of Packaging & Food Machinery Magazine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective: This study aimed to explore suitable drying methods for oil tea powder, making it easier for oil tea consumption and storage. Methods: Spray drying, vacuum freeze drying and vacuum drying were used to dry oil tea soup, and the quality (moisture content, sensory evaluation and color) and volatile substances of dried oil tea powder were evaluated. Results: The sensory score of vacuum freeze-drying oil tea powder was the highest (93), the water content was the lowest (3.78%), and the color was better（ΔE value 49.74). 104 volatile substances were identified from three drying methods of oil tea powder using SPME-GC-MS technology, of which 14 affected the flavor of oil tea powder. The characteristic flavor substances (nonanal, decanal, (Z)-2-decanal, (Z)-2-nonenal, (E) -3,7-dimethyl-2,6-octadienal) of freeze-drying present green fragrance and fat fragrance. The special aromas of spray drying and vacuum drying are (Z)-3,7-dimethyl-2,6-octadienal, (E)-3,7-dimethyl-2,6-octadienal and decanal, presenting green fragrance, fruit fragrance, and wax fragrance. PCA and comprehensive evaluation indicate that vacuum freeze-drying has the best flavor quality, which is consistent with sensory evaluation results. Conclusion: The flavor quality of vacuum freeze-drying was the best.

This is an article in the field of ceramics and composites. Montmorillonite organic gel is a thixotropic gel, which is usually produced by wet process. It needs to be spray drying to obtain gel products. However, the drying cost accounts for the major part of the production cost due to the low efficiency and high energy consumption of spray drying. Therefore, it is of great importance to reduce the energy consumption in the process of dehydration. A new type of pre dehydration process with low energy consumption is proposed in this paper. A non-metallic mineral material with high specific surface area and good water absorption is filled into the dehydrated tank. The montmorillonite organic gel is injected into the dehydrated tank and stirred well to achieve the purpose of pre dehydration. The high-quality organic gel product is then obtained by spray drying. The special process for the pre-dewatering process is designed and the energy consumption of the pre-drying process and the spray drying process without pre dehydration are compared by thermal calculation. The results show that the pre dehydration process can save about 58% energy compared with the existing process.

Copyright of Chinese Journal of Explosives & Propellants is the property of Chinese Journal of Explosives & Propellants Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to further develop the new products of Yongchun aged vinegar, the spray drying process of vinegar powder from Yongchun aged vinegar was optimized. On the basis of single factor experiment, the optimal spray-drying process conditions of vinegar powder from Yongchun aged vinegar were determined by using the L9(34） orthogonal test, with the material concentration, feed rate, inlet temperature and the addition of polysaccharide from Rosa roxburghii Tratt. as the influencing factors, and the rate of obtaining vinegar powder and moisture content as the evaluation indexes. The results showed that the order of influencing factors for the spray drying process of vinegar powder from Yongchun aged vinegar were material concentration＞the addition of polysaccharide from Rosa roxburghii Tratt.＞feed rate＞inlet temperature, and the optimum process of spray drying was as follows: the material concentration was 15%, the feed rate was 5.2 mL·min−1, the inlet temperature was 160℃, and the addition of polysaccharide from Rosa roxburghii Tratt. was 5%. Under these conditions, the rate of obtaining vinegar powder was 64.12%±1.52%, moisture content was 12.98%±0.89%, total acid was 4.98±0.11 g·hg−1, amino acid nitrogen was 1.82±0.09 g·hg−1, total flavonoids was 15.23±0.25 mg·hg−1, γ-aminobutyric acid was 5.32±0.06 mg·g−1, ligustrazine was 12.23±0.19 μg·g−1, and lovastatin was 8.47±0.17 μg·g−1. The results of this study could provide scientific basis for the preparation of high-quality vinegar powder from Yongchun aged vinegar. [ABSTRACT FROM AUTHOR]

Red dragon fruit (Hylocereus polyrhizus) is one type of berry fruit rich in nutrients and trace elements, particularly with the high food, health and medicine values. However, the dragon fruit can easily dewater and soften during transportation, resulting in quality degradation, or even decay and spoilage. Fresh dragon fruit can often be processed into dried cakes or powders, in order to extend the shelf life. Freeze-drying (FD) and Spray drying (SD) are commonly used to process berry fruits into powder products. This study aims to reduce the energy consumption of drying and retain the nutrients of the product. Fresh red dragon fruit pulp was taken as the raw material with (87.03±1.26) % of mean moisture content. Red dragon fruit powder was prepared using FD and SD. Product qualities were also evaluated, including residual moisture content, color, betacyanin content, rutin content, and total phenolic content retentions. With 3%(w/w) (mass ratio, the same below) of whey protein isolate (WPI) and 2.5%(w/w) of pectin (P) as the additives, the unfoamed and foamed frozen samples were prepared with the same initial mass and moisture content. Quartz and silicon carbide (SiC) were utilized as the supporting pads of samples for comparison. Traditional and microwave FD experiments of dragon fruit pulp were conducted in a lab-scale microwave FD apparatus. Results showed that the foamed sample was reduced by 39.06% of drying time, compared with the unfoamed one at 30 ˚C of radiation temperature and 20 Pa of chamber pressure with the quartz pad. When 1 W of microwave power was applied under the same operating conditions, drying times of unfoamed and foamed samples decreased by 18.75% and 12.82%, respectively, compared with the traditional FD without microwave heating. With the SiC pad instead of the quartz pad under 30 ˚C, 20 Pa and 1 W, the microwave FD time of the foamed sample was shortened by 65.62% and 43.59%, respectively, compared with traditional FD. SiC-assisted microwave FD of foamed material was achieved the simultaneous enhancement of mass and heat transfers. With 5.5%(w/w) of WPI or 15.6%(w/w) of maltodextrin (MD) as the carrier agent, SD experiments were conducted in a pilot-scale SD apparatus. Operating conditions were 150 ˚C of inlet air temperature, 85 ˚C of outlet air temperature and 28 mL/min of feed speed. The quality evaluation revealed that the FD products basically had no significant color differences, except for the product from microwave FD of the unfoamed material with the quartz pad. SD products exhibited light colors, compared with FD products. Betacyanin, rutin and total phenolic content retentions of FD products were all above 72%, 83% and 75%, but those of SD products were much lower. SEM images showed that the porous and tenuous skeletons were observed in the FD products from the foamed materials, which was beneficial to the vapor migration and bound water desorption. There was no impact of microwave heating on the pore structure of both unfoamed and foamed materials. SD products appeared as spherical particles with smooth surfaces. The drying time was significantly reduced to produce high quality products. The FD can provide an industrial solution to prepare berry powders. [ABSTRACT FROM AUTHOR]

The linseed oil microcapsules were prepared by the spray drying method using Arabic gum and β-cyclodextrin as the wall material and linseed oil as the core material. The appropriate value ranges of solid con-centration, mass ratio of Arabic gum to β-cyclodextrin, mass ratio of wall material to core material,s tirring time, and air inlet temperature were selected by single factor test. Taking the embedding rate as the investigation index, the production process was optimized by using the response surface Box-Behnken design scheme. The optimal process parameters were as follows: air inlet temperature 179℃,Arabic gum to β-cyclodextrin ratio 6∶1,solid concentration 26％,stirring time 36 min, and wall material to core material ratio 5:1.Under these conditions, the embedding rate of linseed oil microcapsules was 97.82％.High temperature storage test showed that microencapsulation could stabilize the change of linseed oil composition and effectively inhibit the quality degradation of linseed oil. The results of cold storage test showed that the fresh quality of chicken meat could be maintained well during 8 d of storage after being coated with linseed oil microcapsule compound solution. [ABSTRACT FROM AUTHOR]

Copyright of Multipurpose Utilization of Mineral Resources / Kuangchan Zonghe Liyong is the property of Multipurpose Utilization of Mineral Resources Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Polymer Materials Science & Engineering is the property of Sichuan University, Polymer Research Institute and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Chinese Journal of Explosives & Propellants is the property of Chinese Journal of Explosives & Propellants Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective: This study aimed to improve the heat tolerance of Lactobacillus plantarum. Methods: On the basis of the previous research on the microcapsule emulsion, a kind of powder was prepared by spray drying with 2-hydroxypropyl-β-cyclodextrin (2-HP-β-CD). The response surface method is used to optimize different parameters. Its morphology was observed by light microscope and electron microscope, and the particle size was determined by laser particle size analyzer and Zeta potential analyzer; the absorbance change was measured by spectrophotometer, and heat resistance test was carried out by oven heating. Results: With the increase of the ratio of 2-HP-β-CD to emulsion mass, feed rate, inlet air temperature and inlet air rate, and the survival rate first increased and then decreased (P＜0.05). By response surface methodology, the optimal parameters of spray drying were obtained as follows: the ratio of 2-HP-β-CD to emulsion mass 3.13, feed rate 288 mL/h, inlet air rate 112 m3/h and the inlet air temperature 118 ℃. Under the control fo these conditions, the survival rate of bacteria was (99.53±0.11)%, and the bacterial load reached 1.64×109 CFU/g. The scanning electron microscopy and microscopy results showed that the microcapsule was a central concave particle, spherically dispersed in water with the bacteria gathered inside. The absorbance value of the water dispersion was not found changing significantly within 1 h (P＞0.05), and the average particle size was 472.7 nm with distribution concentrated and Zeta potential at -40.37 mV. The survival rate of microcapsules was 96.79% when treated at 130 ℃for 60 s, which was significantly different from the survival rate of bacterial sludge (P＜0.01). Conclusion: The microcapsule powder has high heat resistance and stable water dispersibility.

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

为拓宽三丁酸甘油酯的应用范围，以三丁酸甘油酯为芯材，抗性糊精-明胶-海藻酸钠（RGS）、抗性糊精-明胶-海藻酸钠-月桂酸单甘酯（RGSG）、抗性糊精-明胶-壳聚糖（RGC）、抗性糊精-明胶-壳聚糖-月桂酸单甘酯（RGCG）为壁材，采用喷雾干燥法制备4种微胶囊，对微胶囊包埋率及产率、粒径分布、基本理化性质、颜色、结构特征及外观形貌进行分析，探究不同壁材对三丁酸甘油酯微胶囊性质的影响。结果表明：RGSG微胶囊包埋率（91.05%）及产率（90.46%）较高；与RGC、RGS微胶囊相比，RGSG、RGCG微胶囊的水分活度、粒径分布、流动性、吸湿性、亮度均有一定的改善；红外光谱及扫描电镜结果表明三丁酸甘油酯被壁材有效包埋起来，其中RGSG、RGCG微胶囊形成了更强的氢键。综上，RGSG制备的微胶囊综合性质优于其他3种壁材。In order to broaden the application range of tributyrin, using tributyrin as the core material, and resistant dextrin-gelatin-sodium alginate(RGS), resistant dextrin-gelatin-sodium alginate-glycerol monolaurate(RGSG), resistant dextrin-gelatin-chitosan(RGC), resistant dextrin-gelatin-chitosan-glycerol monolaurate(RGCG) as wall materials, four kinds of microcapsules were prepared by spray drying method. Tributyrin microcapsules were evaluated with regard to embedding rate and yield, particle-size distribution, basic physicochemical properties, color, structural characteristics and appearance. The results showed that RGSG as the wall material had higher embedding rate (91.05%) and yield (90.46%). Compared with RGS and RGC microcapsules, RGSG and RGCG microcapsules had better water activity, particle-size distribution, fluidity, hygroscopicity and brightness. Fourier transform infrared spectroscopy and scanning electron microscope revealed that tributyrin were effectively encapsulated. RGSG，RGCG as the wall materials formed more intense hydrogen bonds. In conclusion, the comprehensive properties of tributyrin microcapsules prepared with RGSG as wall material were better than those of the other three kinds of wall materials.

为开发具有更高储存稳定性和生物利用度的负载DHA藻油的脂质体粉末，以DHA藻油为原料，首先利用大豆卵磷脂制备负载DHA藻油的纳米脂质体悬液，继而分别使用3种壁材(麦芽糊精、羟丙基-β-环糊精及二者质量比为1∶ 1的混合物)对脂质体悬液包埋后进行喷雾干燥，制得DHA藻油纳米脂质体粉末，最后比较了3种壁材对脂质体粉末氧化稳定性、体外消化和细胞摄取的影响。结果表明：DHA藻油脂质体悬液制备的最佳条件为大豆卵磷脂与DHA藻油质量比3∶ 1、超声时间1 min、旋蒸温度45 ℃、PBS的pH 7.0、PBS浓度0.02 mol/L、PBS用量10 mL（大豆卵磷脂与藻油总质量0.4 g时），在此条件下DHA藻油脂质体悬液的包封率为88.01%；3种脂质体粉末粒径范围在（253.87±1.96）~（408.80±1.23）nm之间，Zeta电位在 （- 40.80±0.78）~（-34.87±0.25） mV之间；羟丙基-β-环糊精与麦芽糊精混合物为壁材时，DHA藻油纳米脂质体粉末具有更高的氧化稳定性、更低的水分含量和更慢的脂肪酸体外消化释放率； 3种脂质体粉末使Caco-2细胞中SLC27 A4、FABP4和CD36基因表达增加，说明脂质体粉末均具有良好的细胞摄取。综上，基于大豆卵磷脂制备的DHA藻油纳米脂质体及喷雾干燥技术有效改善了DHA藻油的氧化稳定性。In order to develop DHA algal oil-loaded liposome powder with higher storage stability and bioavailability, the liposome suspension loaded with DHA algal oil was prepared by using DHA algal oil and soy lecithin as raw materials, and then three kinds of wall materials (maltodextrin, hydroxypropyl-β-cyclodextrin and their mixture with a mass ratio of 1∶ 1) were used to embed the liposome suspension and spray drying to obtain powdered-nanoliposome loaded with DHA algal oil. In addition, the effects of the three wall materials on the oxidative stability, in vitro digestibility and cellular uptake of the liposome powder were compared. The results showed that the optimal conditions for the preparation of DHA algal liposome suspension were as follows: mass ratio of soy lecithin to algal oil 3∶ 1, ultrasonic time 1 min, evaporation temperature 45 ℃, PBS pH 7.0, PBS concentration 0.02 mol/L, PBS dosage 10 mL (mass of soy lecithin and DHA algal oil 0.4 g). Under the optimal conditions, the encapsulation rate of DHA algal oil liposome suspension was 8801%. The particle size range of the three liposome powders was between (253.87±1.96) - (408.80±1.23) nm, and the Zeta potential was (-40.80±0.78)-(-34.87±0.25) mV. When the mixture of hydroxypropyl-β-cyclodextrin and maltodextrin was used as wall material, powdered-nanoliposome loaded with DHA algal oil had higher oxidation stability, lower water content and slower in vitro digestion release rate of fatty acids. The three liposome powder increased the expression of SLC27 A4, FABP4 and CD36 genes in Caco-2 cells, indicating that the liposome powders had good cell uptake. In conclusion, DHA algal oil nanoliposomes prepared based on soy lecithin and spray drying technology can effectively improve the oxidative stability of DHA algal oil.

To improve the stability and bioavailability of tartary buckwheat sprout flavanoids, microcapsules containing tartary buckwheat sprout flavanoids (TBSF) were prepared according to spray drying process using carrageenan+modified starch, gum arabic (GA)+modified starch, maltodextrin (MD)+modified starch+gelatin as the wall materials. The structure and antioxidant activity of TBSF microcapsules were analyzed by measuring the water content, repose angle, hygroscopicity, DPPH and ABTS+ free radical scavenging capacity of microcapsules. The results indicated that the microcapsule prepared from carrageenan+modified starch showed best performance, which possessed lowest water content (6.58%), largest bulk density and smallest repose angle (13.20°), best fluidity, slowest hygroscopicity change, highest scavenging capacity of DPPH and ABTS+ free radicals, as well as highest uniformity with full and spherical surface. The embedding rate of GA+modified starch and MD+modified starch+gelatin microcapsules were 82.21% and 82.72%, respectively. Compared to carrageenan+modified starch, these two kinds of microcapsules displayed relative low antioxidant capacity, poor moisture absorption stability, large pores on the particle surface and worse uniformity. The fourier transform infrared spectroscopy analysis showed that three kinds of microcapsules contained characteristic absorption peaks of flavonoids. The release performance of three kinds of microcapsules in simulated intestinal fluid were all better than in simulated gastric juice, implied that the core materials (flavanoids) in microcapsules were mainly conducive to be released in the intestine and functioned as antioxidants. Totally, carrageenan+modified starch was an ideal wall material for production of TBSF microcapsules. Results would be helpful to promote the microencapsulation of tartary buckwheat sprout flavanoids and its application in the field of functional food.

The effects of blanching followed by spray drying on volatile flavor compounds in sweet corn were investigated. The volatile flavor compounds in fresh, blanched and spray-dried sweet corn were analyzed by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The qualitative analysis was carried out by comparison of the spectra for the chromatogram peaks with those in the NIST14 database library and comparison of retention index (RI), and the quantitative analysis by an internal standard method. Gas chromatography-olfactometry (GC-O) was used to analyze the composition of odor-active compounds and overall flavor profiles. The results showed that a total of 58 volatile flavor compounds were detected in fresh, blanched and spray-dried samples. Blanching and spray drying had significant effects on the types and contents of volatile flavor compounds in sweet corn. After blanching treatment, the contents of ketones, aromatic compounds, terpenes and aldehydes were decreased, and the total content of volatile flavor compounds decreased by 36.60%. After spray drying, the total content of volatile flavor compounds was increased by 19.21 and 30.30 times compared with those of fresh and blanched sweet corn, respectively. Among them, the contents of aldehydes, ketones, alcohols and heterocyclic compounds were increased, and new substances such as dimethyl thioether and 2-acetyl-1-pyrroline were detected. Principal component analysis (PCA) showed that the decreases in the contents of 2-nonenal (E), 3-ethyl-2-methyl-1, 3-hexadiene, octanal and D-limonene were closely related to blanching, while the increases in the contents of dimethyl thioether, 2-acetyl-1-pyrroline, 2-methylpropanal, 3-methylbutanal, 2-methylbutanal 2-methyl-(E)-2-butenal compounds were highly correlated with spray drying. Thirty-three odor-active compounds were detected by GC-O, 10 of which had odor intensity value (OIV) equal to or larger than 3. Flavor profile analysis showed that the intensity of fruity aroma was the highest in fresh sweet corn, followed by floral, nutty and green aroma. After blanching treatment, the overall aroma intensity was decreased and in particular, the grassy aroma intensity was decreased significantly. After spray drying, the overall aroma intensity was significantly increased, the intensity of nutty and green aroma was significantly enhanced, and a strong barbecue aroma appeared.

Filtrable Roxburgh rose juice and maltodextrin were selected as the raw materials and Roxburgh rose powder was prepared by the spray drying technology. The amount of vitamin C, flavone and polyphenol and sensory test score were taken as the indicators. The optimal spray drying processing of filtrable Roxburgh rose juice was investigated by the single factor experiment and response surface analysis. The single factor experiment demonstrated that the optimal application amount of maltodextrin was 15%. In addition, the optimal inlet air temperature and flow rate was 165 ℃ and 1.5 L/h, respectively. The response surface analysis proved that the optimal spray drying processing of filtrable Roxburgh rose juice was as followings: the amount of maltodextrin was 15%, the optimal inlet air temperature and flow rate were 160 ℃ and 1.5 L/h, separately. The Roxburgh rose powder, which was produced by the above optimal processing method and recipe, contained 6722.02 mg/100 g of vitamin C, 1904.02 mg/100 g of flavone, 8122.43 mg/100 g of polyphenol. Furthermore, the sensory test score of Roxburgh rose powder was 83.22. The Roxburgh rose powder had uniform texture and strong Roxburgh rose flavor. The Roxburgh rose powder made by the above method had lower cost, higher nutritive value and easier preparation method. And also, it could be suitable for the industrial production.

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The heat resistance of the spore directly affects the production efficiency and cost of the dry powder of technical concentrate for Bacillus biocontrol bacteria. In order to develop the techniques to enhance the spore heat resistance of B. amyloliquefaciens PHODG36, a mutant strain BBW-11 of B. amyloliquefaciens PHODG36 with enhanced spore heat resistance was obtained by heat-treated mutagenesis and variable temperature mutagenesis. The spore survival rate of BBW-11 increased by more than 55.0%, while no significant difference in terms of colony morphology, biofilm formation,growth dynamics and antifungal activity compared to the wild-type strain PHODG36. The appropriate protective agent and treating conditions of BBW-11 were determined by orthogonal tests, and the technology to enhance the spore heat resistance of strain PHODG36 was established such as ‘the heat resistant mutant strain BBW-11 + 0.5% sucrose + 55 ℃ temperature treating for 0.5 h’, the spore survival rate was 2.3 times higher than that of the untreated mutant strain BBW-11 and 2.8 times higher than that of the wild-type strain PHODG36. In conclusion, the technique to enhance the spore heat resistance of strain PHODG36 was established in this study, which provides a technical support for the optimization of the spray drying process of the dry powder. [ABSTRACT FROM AUTHOR]

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【Objective】In order to analyze the effects of different types of food excipients on the dissolving ability and main carotenoid content of spray-dried sweet corn nutritional paste, and to screen the key excipients that are beneficial to improving the dissolving ability and carotenoid stability of spray-dried sweet corn nutritional paste, so as to provide a reference to producing high-quality spray-dried sweet corn nutritional paste.【Method】The water solubility index (WSI), dispersal time, caking rate, total content of lutein and zeaxanthin were used as evaluation indicators to select key additives for improving the dissolving ability and carotenoid stability of sweet corn paste by single-factor experiments. WSI, carotenoid (total lutein and zeaxanthin) content were used as evaluation indicators to optimize the slurry formula for preparing spray-dried sweet corn paste by response surface methodology. And practical applications verified the optimized formula.【Result】The additives such as maltodextrin, sucrose, and fructooligosaccharide which could significantly improve the dispersibility and carotenoids stability were defined as key excipients for spray-dried sweet corn paste. The optimal homogenate formula for preparation of sweet corn nutritional paste by spray drying obtained by response surface optimization was as follows: 25% maltodextrin, 1% fructooligosaccharide and 12% sucrose, calculated based on sweet corn dry base. Verification experiments of the the optimized slurry formula showed that the WSI of the spray-dried sweet corn flour was 70.67 (±1.24)%, and the total lutein and zeaxanthin content was 152.12 (±1.30) μg/g (dry weight). Compared with sweet corn flour without additives, the WSI increased by 34.84%, and the total lutein and zeaxanthin content increased by 11.37%.【Conclusion】Compared with protein and lipid, carbohydrate such as maltodextrin, sucrose, and fructooligosaccharide could significantly improve the dissolving ability and carotenoids stability of sweet corn paste and therefore could be used as key excipients for the preparation of sweet corn nutritional paste by spray drying. This study provided a feasible formulating way for producing high-quality sweet corn nutritional paste by spray drying, which could effectively improve the dissolving ability and the stability of carotenoids.

为有效保留青金桔籽油中营养活性成分及特殊风味物质，并方便应用于食品中，对采用喷雾干燥技术制备青金桔籽油微胶囊进行了研究。在筛选出的包埋效果及乳液稳定性均佳的大豆分离蛋白与麦芽糊精（质量比1∶ 1）为复合壁材基础上，以包埋率为指标，采用单因素实验和正交实验对青金桔籽油微胶囊的制备工艺条件进行优化，并对微胶囊的性质进行表征。结果表明：最佳工艺条件为壁材水溶液质量浓度19.23 g/mL、芯壁比1∶ 2.5、单甘酯与蔗糖酯按质量比3∶ 7组成的乳化剂总添加量占乳液质量的1.00%、喷雾干燥进风温度180 ℃，在此条件下包埋率为84.33%；制备的青金桔籽油微胶囊为均匀的球形纳米颗粒，表面光滑且结构紧密，包埋效果好，水分含量为2.47%，平均粒径为238.56 nm，分散系数为0.26，休止角为32.81°，堆积密度为0.33 g/mL。综上，采用喷雾干燥技术可制备包埋效果和性质良好的青金桔籽油微胶囊 In order to effectively retain the nutritional activity components and special flavor substances in green kumquat seed oil, and to facilitate its application in food, spray drying technology was used to prepare green kumquat seed oil microcapsules. Based on the screening of soybean isolate protein and maltodextrin (mass ratio 1∶ 1) as the composite wall material with good embedding effect and emulsion stability, single-factor experiment and orthogonal experiment were used to optimize the preparation process conditions of green kumquat seed oil microcapsules using the embedding rate as the index, and the properties of the microcapsules were characterized. The results showed that the optimal preparation conditions were obtained as follows: mass concentration of aqueous solution of wall material 19.23 g/mL, ratio of core material to wall material 1∶ 2.5, total amount of emulsifier composed of monoglyceride and sucrose ester with mass ratio of 3∶ 7 1.00%（based on the mass of emulsion）and spray drying inlet air temperature 180 ℃. Under the optimal conditions， the embedding rate reached 84.33%. The prepared green kumquat seed oil microcapsules were uniform spherical nanoparticles with smooth surface, compact structure and good embedding effect,and its moisture content was 2.47%, the average particle size was 238.56 nm,the dispersion coefficient was 0.26, the repose angle was 32.81°, and bulk density was 0.33 g/mL. In conclusion, the green kumquat seed oil microcapsules with good encapsulation efficiency and properties can be prepared by spray drying technology.

The experiment was to develop the synthesis and particle preparation technology of an environmentally friendly mineral trace element additive basic manganese chloride (Mn2(OH)3Cl). In the experiment, basic manganese chloride was synthesized from manganese monoxide and manganese chloride in the presence of catalyst. The optimal reaction conditions were determined as material ratio nMnO:nMnCl2•4H2O=2.6: 1.0, reaction temperature 90 °C, catalyst dosage 0.5% and reaction time 2 h. The reaction liquid was spray-dried and granulated. The product was characterized by IR, and the structure was analyzed by XRD. The XRD patterns obtained were consistent with the standard ones. The experiment indicates that basic manganese chloride can be synthesized from manganese monoxide and manganese chloride under optimized process conditions, and granular basic manganese chloride can be prepared by spray drying process. [ABSTRACT FROM AUTHOR]

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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The experiment was to study quality change of spray dried hemoglobin powder during storage. Store spray dried hemoglobin powder in natural environment (15~25 ℃, 30%~70% RH), high temperature and high humidity (35 ℃, 85% RH), low temperature (12 ℃, 55% RH) respectively, and study the freshness (volatile basic nitrogen, biogenic amine), nutrition index (amino acid, moisture) and hygiene index (total bacterial count) of spray dried hemoglobin powder. The results showed that the freshness of spray dried hemoglobin powder stored in natural and low-temperature environment did not change significantly, the moisture content increased (below 13%), the amino acid content changed slightly, and the total number of bacteria increased (in line with the requirements of feed hygiene standards). The high temperature and humidity environment makes the spray dried hemoglobin powder caking, the moisture content increases rapidly, and the volatile base nitrogen increases, which is not conducive to storage. When storing spray dried hemoglobin powder, the quality of spray dried hemoglobin powder can be guaranteed by controlling the ambient temperature and humidity (temperature < 25 ℃, relative humidity < 70%), strengthening the environmental ventilation, and limiting the storage time (< 6 months). [ABSTRACT FROM AUTHOR]

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Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Amomum tsaoko essential oil (AEO) has the characteristics of volatility and instability, so it is difficult to be widely used in the food industry. Therefore, the essential oil was embedded in microcapsules to improve its undesirable properties. The AEO microcapsules were prepared by spray drying utilizing AEO and emulsifier as the core materials and octenyl succinic anhydride starch (OSA starch), maltodextrin, and hydrocolloids as the wall materials. The optimal preparation process was obtained via single factor and orthogonal experiment, and the physical properties, morphology structure, thermostability were also investigated. The results showed that the optimum conditions of AEO microcapsules was as follows: AEO 30% (w/w), glycerin monostearate 1% (w/w), OSA starch (N-CREAMER 46) 15% (w/w), gum arabic 0.2% (w/w). Under these conditions, the embedding rate of AEO microcapsules was 81.07%±3.20%, loading rate was 64.43%±5.32%, water content was 3.40%±0.08%, and an average particle size was (226.37±3.06) nm after rehydration. The AEO microcapsules were a dry powder and could be dissolved fast in the water. Additionally, the thermal stability of embedded AEO was obviously improved by synchronous thermogravimetric differential thermal analysis, and scanning electron microscopy demonstrated that the particles of AEO microcapsules were dispersed equally. This work could offer technological references for the industrial production of spray-dried AEO microcapsules.

After the commercial soybean protein isolate (SPI) treated by high-temperature spray drying, the proteins were prone to undergo a certain degree of denaturation and aggregation, which reducing the solubility and other functional properties. The present study was aimed to investigate the interaction between different concentrations of catechins and SPI under spray drying treatment and the effects on the structural and functional properties of proteins. The results showed that the loading rate and loading content of catechin increased gradually with the increasing of catechin content, and the surface hydrophobicity and sulfhydryl content decreased gradually after the combination of SPI and catechin. The functional characteristics of spray drying SPI were improved after interacted with catechin. When the addition of catechin was 1%, the solubility of SPI was increased by 36.4%, and the emulsifying property and emulsifying stability were increased by 13.7% and 14.3% respectively. The hardness of gel was increased by 43.6% with the addition of 0.25% catechin. Correlation analysis showed that the network structure of gel mainly depended on disulfide bonds, followed by hydrogen bonds and ionic bonds. Furthermore, the storage modulus of gel rheological properties was significantly higher than that of other treatment groups (P < 0.05). It was found by atomic force microscope that the microstructure of the gel changed to homogeneous and dense in each group of proteins with the complexation of catechin. The addition of catechin at 0.25% could promoted minimal aggregation of gel when compared to the other samples. However, the interaction between catechin and protein led to the decrement of the digestibility of spray dried SPI. These results showed that catechin prevented the heat-induced aggregation and improved the structural and functional properties of SPI after spray drying.

In order to improve the stability and bioavailability, hawthorn polyphenols microcapsules were prepared by spray drying using β-cyclodextrin. Whey protein isolate and gum Arabic as concentrations wall materials, and hawthorn polyphenols as the core material. The particle size, microscopic appearance, stability, sustained release and antioxidant properties of the microcapsules were analyzed. The results showed that core-to-wall-material ratio was 1:3 (v/v), air inlet temperature was 165 ℃ and emulsification time was 11.4 min as the optimum preparation process. Under all conditions optimized, the encapsulation rate was 94.45%±1.03% and the drug loading was 17.99%±0.20% of hawthorn polyphenol microcapsules, which average particle size was 6.77 μm, the microcapsules gained complete particles and spherical structure. The microcapsules showed well stability in gastric juice and well release performance in intestinal juice. The release rates of hawthorn polyphenols and hawthorn polyphenol microcapsules after 2 h of simulated gastric juice digestion were 13.38% and 9.75%, respectively, and 6 h after intestinal juice digestion were 95.99% and 72.53%, respectively. The oxidations resistance and stabilities were improved obviously after encapsulation. The IC50 values of hawthorn polyphenols for DPPH, OH, O2− free radical scavenging rates were 12.669 μg/mL and 1.131, 0.581 mg/mL, respectively, and the hawthorn polyphenol microcapsules were 0.939 μg/mL and 0.129, 0.546 mg/mL, respectively. After 10 days of light exposure, the retention rates of hawthorn polyphenols and hawthorn polyphenols microcapsules were 64.99% and 86.74%, respectively. The retention rates at 80°C were 70.77% and 88.77%, respectively, and the retention rates of hawthorn polyphenols and hawthorn polyphenols microcapsules stored without packaging for 28 days were 73.48% and 91.15%, respectively. These above results indicated that microcapsule technology could improve the stability, sustained release and antioxidant activities of hawthorn polyphenols, and could be used as an effective method to improve the processing stability of hawthorn polyphenols.