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Featured Application: The use of low-temperature spray drying with dehumidified air made it possible to obtain 100% pure powders without the use of carriers. Moreover, powders obtained at a lower temperature (90 °C) without carriers were characterized by the highest share of aromatic volatile compounds, the highest content of betalains and polyphenols and the highest antioxidant activity. The high content of betalains indicates the high coloring ability of the powders. Such high coloring power makes it possible to reduce the dosage of dyes to the product. Due to the current clean label trend, the industry needs natural pure dyes. Additionally, due to the high residue of active substances, low-temperature spray drying using dehumidified air seems to be valuable for the production of dietary supplements and medicines. The aim of this study was to evaluate the quality of cloudy beetroot juice powders with or without a carrier obtained by spray drying using an innovative method of dehumidified air that enabled drying in low temperatures and, consequently, with a reduced carrier content. Phenolic content, betacyanin content, antioxidant activity and the content and types of aromatic compounds of the produced powders were examined. Powders obtained at a lower temperature (90 °C) without carriers were characterized by the highest share of aromatic volatile compounds, the highest content of betalains and polyphenols and the highest antioxidant activity. The addition of carriers (including the variant with added pomace as a natural type of carrier) did not indicate the protection of the active substances present in the juice. The powders obtained with carrier addition compared with those without the carrier addition were characterized by lower antioxidant activity, lower content of betalains and polyphenols and a lower amount of aromatic volatile compounds. No significant differences were found in the content of bioactive and aromatic compounds between powders obtained using different carriers (skim milk powder, Nutriose, maltodextrin and kleptose). [ABSTRACT FROM AUTHOR]

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 application of low-temperature, dehumidified air-assisted spray drying was evaluated as a method to produce carrierfree powders of selected sugar-rich and acid-rich food materials: blackcurrant juice concentrate, mango puree, purple carrot juice concentrate, sauerkraut juice, kiwiberry pulp, and tomato pulp. As a consequence of decreased drying air humidity, inlet/outlet air temperature was lowered to 80/55°C. In order to validate this new approach, the conventional spray drying was conducted as well at 180/80°C inlet/outlet air temperature. The powder recovery, physical properties and color parameters of powders were determined. For blackcurrant juice concentrate, mango puree, purple carrot juice concentrate and sauerkraut juice it was possible to obtain carrier-free powders only by low-temperature drying, while for kiwiberry pulp and tomato pulp both variants of spray drying were effective. Decreased drying temperature positively influenced some properties of powders; i.e., median particle size diameter and hygroscopicity of the powders obtained by spray drying with dehumidified air were lower compared to those of the powders dried by conventional spray drying. Carrier-free powders of some raw materials (blackcurrant juice concentrate, mango puree, purple carrot juice concentrate, sauerkraut juice) were spray dried solely with dehumidified air, underlining its importance in the production of "clean label" products. [ABSTRACT FROM AUTHOR]

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 dry pure kiwiberry pulp at low drying air temperature (100 °C and 120 °C), possible by the application of dehumidified air. An additional goal was to compare the effect of the kiwiberry variety (Weiki, Geneva and Bingo) and temperature on powder recovery and physicochemical properties of powders. The powder recovery was up to 93%. Kiwiberry powders were characterized by low hygroscopicity and water activity and high total polyphenolics content. Based on hierarchical cluster analysis method, it was found that the kiwiberry variety had a greater impact on the properties of powders than drying temperature: Weiki powders were characterized by the lowest polyphenolics content and the lowest antioxidant activity, while Weiki and Bingo powders had the highest content of aromatic compounds. Powders obtained at lower temperature were characterized by higher water content and activity, lower hygroscopicity, higher apparent density, smaller particle size and wider particle size distribution. The results are of high practical potential, because powders did not contain any carrier material and were characterized by low hygroscopicity. The most recommended is to use Bingo variety and drying temperature 120 °C. [ABSTRACT FROM AUTHOR]

White mulberry molasses was powdered with the addition of prebiotic carrier by conventional spray drying (inlet/outlet air temperature: 180/80°C) and by dehumidified air‐assisted spray drying at low temperature (inlet/outlet: 80/45°C). As a consequence of decreasing the drying temperature, it was possible to obtain powder containing 90% of molasses (solids, wt/wt), which was not presented for this kind of material before. Moreover, highly satisfactory powder recovery (64.0–96.5%) was observed for the variants spray dried at low temperature. Physicochemical properties of powders were investigated. All of obtained powders characterized with water activity (Aw) below 0.25, which classify them as physiochemically and microbiologically stable. Powder spray dried traditionally was characterized with irregular particles of bigger dimension than powders obtained at low drying temperature. Furthermore, total phenolics content and antioxidant capacity of molasses before and after drying were studied. The expression of retention coefficient was proposed to describe the effect of drying on total phenolics content of dried material. In this calculation the presence of carrier is excluded because it is not the source of phenolics in powder. Spray drying at low drying temperature enabled better preservation of the polyphenolics (TPC varying from 1,491 ± 38 to 2,852 ± 48 mg GAE/100 g solids) and antioxidant capacity (EC50 ABTS ranging from 0.15 ± 0.01 to 0.10 ± 0.01 mg solids/mL) of white mulberry molasses than conventional spray drying (TPC 1,412 ± 13 mg GAE/100 g solids and EC50 ABTS 0.23 ± 0.04 mg solids/mL). Practical Applications: White mulberry molasses powders may be a more practical alternative to concentrated molasses because of the high viscosity of molasses leading to problems with dosing, storage, and transportation. Molasses powdered at low temperature contains only 10% of a carrier, and as a result of high antioxidant capacity may be implemented in functional foods. [ABSTRACT FROM AUTHOR]

The paper aimed to compare the quality of rapeseed and honeydew honey powders, obtained by two methods of spray drying—traditional at a high temperature (inlet air 180 °C) and innovative low-temperature spray drying with the use of dehumidified air as a drying medium (inlet air 75 °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. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

The article describes an attempt to solve a real industrial problem, connected with the not very efficient enclosure of orange aroma during industrial microencapsulation, by the replacement of conventional mixing by single-stage homogenization during feed emulsion preparation. The powders obtained from solutions after 17 MPa homogenization were characterized by a lower water content and better flowability. The powders from solutions after 25 MPa homogenization showed better myrcene retention. An additional aim of this work was to investigate the physicochemical properties of powders obtained from the cyclone container and the drying chamber. This approach is connected with the fact that older generation spray dryers do not have systems protecting against local powder deposits in the chamber. In such situations, in order to reduce losses, the powder from the cyclone container and the one from chamber are mixed together, even if they have different properties. The results obtained show the significant differences between the powders collected from the cyclone container and the chamber of the spray dryer in terms of water content, bulk density, particle-size distribution and aroma retention. The powders obtained from the chamber were characterized by a lower water content, better flowability and a lower porosity value. Hierarchical cluster analysis confirmed the differences between the investigated microcapsule variants. [ABSTRACT FROM AUTHOR]

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Summary: The aim of this study is to investigate the influence of chemical composition on the physical properties of synthetic, vanilla aroma in powder form. In addition, the physicochemical properties of powders obtained from receiver and chamber of spray dryer were analyzed. The concentration of drying solutions was 50%, aroma content 10% and addition of maltodextrin and arabic gum in ratio 1:7. The obtained powders were examined in terms of water content, water activity, particle density, bulk and tapped density, angle of repose, angle of fall, compressibility, cohesion, colour and the size of powder particles. Micrographs were taken to define the size of powder particles. Significant statistical differences between physicochemical properties (particle size, water content, colour, particle density and cohesion) of powders received from different parts of the dryer were observed. The chemical composition of the aromatic part had no statistically significant effect on the physical properties of most analyzed powders. [ABSTRACT FROM AUTHOR]

Out of total honey production in Poland, only 1% is used on an industrial scale.Limited use of honey is related to its sticky consistency, which causes problems with cleaningthe devices, and crystallization, which makes it necessary to re-liquefaction. Honey powderseems to be a perfect solution for the problem. Unfortunately, it is not easy to obtain honey inpowder. Due to high content of sugar in honey (in the amount of 80%) it has a low glasstransition temperature, which leads to the formation of gum structure, which makes the dryingdifficult. The use of carrier substances increases the glass transition temperature and allows toobtain honey powder. The production of honey powder with good functional properties, smallcontent of drying additions and little loss of biologically active compounds is still technicaland technological challenge for the researchers. [ABSTRACT FROM AUTHOR]