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Food producers are interested in products with “clean” composition and natural origin. Thus, the elimination of the carriers additions perfectly fits this trend. The aim of the work was to spray dr...

This paper discusses the physicochemical properties of powders obtained by spray drying of cloudy beetroot juice, using dehumidified air in variants with or without carriers. The inlet air temperature was 130 °C or 90 °C, and the addition of the carriers was at a ratio of juice to carrier solids of 3:2. In the obtained powders, the following physicochemical properties were determined: water content and water activity, apparent density, loose and tapped density, porosity, flowability, particle size and morphology, and the content and retention of betalains. It was possible to dry cloudy beetroot juice without the use of carriers at low temperatures (90 or 130 °C). The 100% beetroot powders were characterized by satisfactory physicochemical properties, often better than those with carriers (including lower hygroscopicity and higher color saturation and yield). A lower loss of betalains was found for the powders with the addition of carriers. The best process yields were obtained for the powder without carriers at 130 °C and 90 °C.

The paper presents a new method for the reduction of waste production during juice processing through the reformulation of cloudy juices by ultrafiltration (UF), resulting in simultaneous production of a new type of cloudy juice of reduced sugar content. In contrast to the traditional juice production process, the final product was UF retentate. During UF, sugars were partially removed, while fibre and other macromolecular components present in a cloudy fraction, with health-promoting properties, were retained. Such treatment gives the possibility to reduce waste production during juice processing, because in the traditional approach, the cloudy fraction is usually treated as a waste after the clarification step. After UF in apple cloudy juice, the total content of soluble solids and sugars decreased from the initial values 11.0% and 10.4% to 9.2% and 8.8%, respectively; while in apple-beetroot cloudy juice, it reduced from 11.4% and 8.2% to 8.7% and 5.8%, respectively. At the same time, the cloudy fraction was retained and concentrated. The retention of soluble solids and sugars after the UF of apple juice was 66% and 67%, respectively, that is, 34% of soluble solids and 33% of the sugars were removed to the permeate. In apple-beetroot juice, 68% and 71% of soluble solids and sugars was retained, respectively.

The aim of the work was to obtain and characterize powdered honey containing substantially higher amount of honey than was reported in literature before. For this purpose, dehumidified air was applied as a drying medium during spray drying at low temperature (inlet/outlet air temperature: 75/50 °C). This method gave the possibility to reduce carrier content in the final product. Apart from maltodextrin, used traditionally as drying carrier, NUTRIOSE characterized by prebiotic properties was also tested, to produce added-value honey powder. Drying parameters were adjusted compared to traditional high temperature spray drying to perform the process at high drying rate and yield (powder recovery). By using dehumidified air as the drying agent honey powders containing 80% of honey solids were obtained, with a yield above 80%. Both these values were higher than noted ever before in the case of honey spray drying. The physical properties of powders were typical for spray dried materials, although increased honey content resulted in increased hygroscopicity. Even though NUTRIOSE has a higher potential as a health promoting ingredient, compared to maltodextrin, it had lower potential as a drying carrier (powders had higher water activity and hygroscopicity).

The influence of low-temperature spray drying (inlet/outlet air, 75/50 °C) with the use of dehumidified air on rapeseed honey phenolics, antioxidant activity, and aroma compounds was investigated. Maltodextrin and NUTRIOSE® were used as carriers. Additionally, skimmed milk was tested as water substitute for feed solution preparation. Honey powders obtained by this method were characterized by high antioxidant activity and rich aroma. Changes in aroma profile during drying at low temperature were recognized as favorable and creating desirable fragrance of the product. In the case of 80% honey powders (20% of carrier), the investigated properties were not deteriorated comparing to pure honey before drying. Thus, this level of carrier addition can be treated as optimal from the point of view of bioactive properties retention during low-temperature spray drying. Such low carrier addition was not presented before in case of honey spray drying, and is favorable due to the perception of such product as natural. If used as food component, the dose of such honey-rich powder can be reduced comparing to traditional products containing higher amount of carrier (usually not lower than 50%).

Buckwheat honey is proven to demonstrate health beneficial properties, however, its application in the industry is limited due to its high viscosity and syrupy-like consistency. The paper aimed to investigate process performance and physiochemical properties of carrier-reduced buckwheat honey. Honey was spray dried conventionally (inlet/outlet drying temperature: 180 °C/80 °C) and at low drying temperature with dehumidified air application (inlet/outlet drying temperature: 80 °C/45 °C) with maltodextrin as traditional carrier and alternatively with skim milk powder. The results of this study indicate that lowering the humidity of drying air enabled a decrease in carrier content of up to 25% (w/w solids), following powder recovery over 87%, which has not been recorded before for buckwheat honey powders. The results for the physicochemical properties proved that the application of the dehumidified air and skim milk powder as a carrier ameliorated their physiochemical properties and the antioxidant activity. Furthermore, the energy consumption of dehumidified-air-assisted spray drying was investigated as a basis for potential industrial application of this innovative method, which has not been studied in the literature before. The industrial application of this method must be carefully analyzed with regard to its advantages, as the energy consumption is significantly higher than in conventional spray drying.

The paper aimed to compare the quality of rapeseed and honeydew honey powders, obtained by two methods of spray drying&mdash, traditional at a high temperature (inlet air 180 &deg, C) and innovative low-temperature spray drying with the use of dehumidified air as a drying medium (inlet air 75 &deg, C). Total polyphenol content, antioxidant activity, and the content and types of aromatic compounds were determined. In addition, Fourier-transform infrared spectroscopy (FTIR) coupled with chemometrics analyses was done. Powders obtained by the low-temperature spray drying method (with dehumidified air) were characterized by a higher content of polyphenols, antioxidant activity, and aromatic compounds, compared to powders obtained by the traditional method. Honeydew honey compared to rapeseed honey was characterized by a higher content of polyphenols, antioxidant activity, and composition of aromatic compounds. The results proved that the production method had a higher impact on the final properties of powders than the type of honey.

Microencapsulation is a technique that is increasingly used to encapsulate fragrances. It offers a valuable method to protect aromas against degradation in technological processes and during storage, which extends the usefulness of the aroma in the production and processing of food products. Thanks to it, it is better to protect aromas against degradation in technological processes and during storage, which extends the usefulness of the aroma in the production and processing of food products One of the more common encapsulation techniques is spray drying whereby liquids are sprayed with a hot, drying gas to obtain a powder. The aim of the research was to develop a microencapsulation method of gamma-decalactone, a cyclic ester with the scent of peach, which is used as a food additive. The carrier used for microencapsulation was an emulsion consisting of rapeseed oil, maltodextrin and arabic gum. In this work, optimization of the carrier composition was performed in order to obtain a stable emulsion. The effect of inlet air temperature (80°C, 180°C) during spray drying on the powder quality parameters was then analyzed. In the final stage, the gamma-decalactone content in the obtained powders was evaluated. The results have shown that emulsions based on colza oil and arabic gum are a good carrier for the microencapsulation of gamma-decalactone. The use of high pressure during homogenization results in better fragmentation and homogenization of the emulsion. Drying at a higher inlet air temperature (180°C) contributes to a more efficient microencapsulation process in that more aroma is encapsulated inside the capsules with less adhering to their surface.

Low molecular weight sugars present in food powders are the major reason of problems with stickiness during spray drying. Among the methods applied to reduce the risk of lower product yield or worse powders’ properties, the use of dehumidified air is the most innovative and promising. This paper reviews the research done in this subject, as well as presents briefly results on the application of this drying method for cloudy beetroot juice.

Background Apple concentrate and honey were spray-dried with traditional carriers (maltodextrin, Nutriose®, Kleptose®) and with skimmed milk powder as a carrier substitute offering added value for the final product. Results Skimmed milk powder, although having the lowest glass transition temperature, was the best carrier in terms of the highest powder recovery (higher than 80% was achieved) and with powder physical properties comparable to those obtained with other carriers. Thus, skimmed milk powder was used to produce honey powder of reduced carrier content (to 25% solids). The physical properties of the powders obtained and lower powder recovery indicated more problematic drying of AC. Powders produced with skimmed milk were characterized by enhanced nutritional value compared with variants with traditional carriers. Conclusion Thus, skimmed milk is proposed as a natural carrier for spray-drying, offering high processing yield, the possibility to reduce carrier content in honey powder, and to create products of nutritional added value. © 2020 Society of Chemical Industry.

Sugarcane molasses was chosen as an example material for the investigation of the influence of spray drying approach (conventional high temperature and a developed low temperature drying method which applies dehumidified air as a process gas) and the presence of drying carrier on volatile aroma compounds (VACs). Among 28 identified VACs 10 were chosen for detailed investigation. The influence of drying depended, apart from two mentioned factors, also on the type/origin of VACs and particle morphology. In the case of compounds connected with the fermentation process, the retention was higher after high temperature spray drying. On the contrary, VACs which could be additionally created during spray drying, thus Maillard reaction and caramelization reaction products, were more abundant in samples dried at lower temperature. As was explained, this contradictory phenomenon could be related to the higher evaporative loss at higher temperature, and also the fact that particles created at higher temperature were partially destroyed (as evident from the SEM photos). The presence of carrier increased the content of VACs after low temperature spray drying, which was connected to the encapsulation mechanisms of high molecular weight material. Thus, the most beneficial was the simultaneous application of carrier and low temperature spray drying approach.

The aim of this study was to analyze the quality of red bell pepper juice pressed from pulsed electric field (PEF) treated vegetables and to evaluate the quality of spray dried powders obtained from this juice. The juices pressed from PEF treated material were characterized by similar total soluble solids, lower electrical conductivity and pH, higher turbidity and viscosity in comparison to the untreated material. The juice from PEF pretreated bell pepper exhibited higher vitamin C and lower total phenolics content. The powders obtained from PEF treated material showed higher retention of vitamin C, similar retention of carotenoids but lower level of total phenolics. The particles of powder obtained from bell pepper treated by 3 kJ/kg had significantly bigger diameters in comparison to the control material. Only powders obtained from the material pretreated by 1 kJ/kg exhibited lower hygroscopicity in comparison to the reference material. Industrial relevance Spray drying belongs to one of the most important technologies used in food industry to produce powders. Performed research, for the first time ever, demonstrated that PEF treatment applied before juice pressing, can improve the retention of vitamin C, the storage behavior (decrease the hygroscopicity) and lightness of spray dried bell pepper powders while keeping almost unchanged vast majority of other properties.

Ultrafiltration and diafiltration were proposed for the production of cloudy apple-cranberry juice of reduced sugar content. Ceramic membrane of 15 kDa MWCO was used in a cross-flow configuration, the retentate was treated as a final product. The juice before and after membrane treatments were characterized for total soluble solids content, glucose and fructose content, density, acidity, total phenolic content, antiradical activity, color parameters and FTIR spectra. The transmission of sugars after ultrafiltration was 24% and after diafiltration it reached 36%, with the simultaneous rejection of colloids, high molecular weight compounds and fine particles. The percentage of the reference intake of sugars connected with the consumption of 250 mL portion of obtained products was reduced from 27.0 to 20.7 and 15.7%, after ultrafiltration and diafiltration, respectively.

The aim of this study was to examine the relationship between homogenization parameters of lemon aroma emulsion and selected physical properties of obtained powders. Emulsion was prepared in a high shear homogenizer (10 min, 24,000 rpm) or a two-stage pressure homogenizer (30_10 or 60_20 MPa). A 30% emulsion of maltodextrin and Arabic gum in the ratio 7:1 by mass in water and aroma was prepared. The addition of lemon aroma was 2, 6 and 10% (w/w). It was found that in emulsions an increase of aroma addition caused an increase in diameter from 2.4 to 4 μm for Ultra Turrax high shear homogenization and did not change the diameter size for pressure homogenization. For pressure homogenization similar viscosity values were observed. A different effect was observed for high shear homogenization (31–40 mPa s). Increase in aroma addition caused an increase in viscosity. Moreover, a similar diameter of the aroma phase after reconstitution of emulsion from powder (0.7–1.3 μm) was observed. In powders with an increasing amount of aroma, regardless of homogenization method, an increase in porosity, spread of particle size and total colour differences and also a decrease in loose bulk density, solubility and lightness were observed. The lowest apparent density of powders was found for an emulsion containing 6% aroma. The shape of powder particles did not differ from themselves.

International audience; Physicochemical properties of powdered vanilla and raspberry complex aromas obtained on industrial conditions by spray drying were investigated. Powders had low water content and activity, promoting long shelf‐life. Aroma retention was lower for vanilla flavors. Raspberry powdered flavors had poorer flowability, lower bulk density, lower particle size, and higher Tg. Additionally, physicochemical properties of powders from various locations of spray dryer (cyclone container/chamber) were compared—powders from the cyclone had higher water content and activity, but the flowability was not affected by collection place. Aromatic substances’ retention of raspberry flavors was better in chamber‐received powder, what was confirmed by sensory evaluation.