Spray drying conditions for orange juice incorporated with lactic acid bacteria

This work aimed to develop an orange juice powder by spray drying with lactic acid bacteria (Lactobacillus plantarum 299v and Pediococcus acidilactici HA‐6111‐2), testing their survival both during drying and storage (room temperature and 4 °C). Initially, the best conditions for spray drying were chosen to allow the best survival of each LAB: (i) inlet air temperature of 120 °C and (ii) 0.5:2 ratio of the orange juice soluble solids and drying agent added (prebiotics: 10 DE maltodextrin or gum Arabic). Survival of LAB was not affected by drying process, and it was higher when cultures were stored at 4 °C. A slightly higher protection was conferred by 10 DE maltodextrin, in the case of L. plantarum and at 4 °C. Pediococcus acidilactici was more resistant during storage at 4 °C, with logarithmic reductions lower than 1 log‐unit. It was demonstrated that it is possible to produce a functional nondairy product, orange juice powder supplemented with prebiotic compounds, containing viable LAB for at least 7 months, when stored at 4 °C.     

Sorption isotherms and thermodynamic properties of freeze‐dried colostral whey powders with different additives

Moisture adsorption isotherms of colostral whey (CW) powders with different additives (maltodextrin and sucrose) were determined using gravimetric static method at 15–35 °C in the water activity range of 0.067–0.76. The moisture adsorption isotherms obtained were typical sigmoid curves, and the modified‐Halsey and Guggenheim–Anderson–de Boer (GAB) equations gave the best fit to experimental data among five well‐known equations. Addition with maltodextrin into CW powders could effectively decrease equilibrium moisture content (EMC), whereas addition with sucrose increased EMC in the water activity of 0.43–0.76 at 15 and 25 °C and in the water activity of 0.21–0.76 at 35 °C, respectively. Thermodynamic properties including net isosteric heat of sorption and differential entropy were determined from adsorption data using Clausius–Clapeyron equation. The results showed that net isosteric heat of sorption of all the samples decreased exponentially with increasing EMC. Enthalpy–entropy compensation theory was applicable for adsorption process of all the samples, and the adsorption processes were enthalpy‐driven.     

Comparative efficiency of maltodextrin and protein in the production of spray-dried tamarind pulp powder

The potential of maltodextrin (DE 20) and soya protein isolate (SPI) in spray drying of tamarind pulp was compared. Powder recovery was zero when the tamarind pulp was spray dried alone. A greater amount of maltodextrin (MD; 55%) was required for successful spray drying of tamarind pulp, whereas a small amount of SPI (20%) was needed for the same purpose. The study revealed that the mechanism for the increase in product recovery with the addition of MD is due to the increase in overall glass transition temperature of tamarind pulp powder. However, using SPI, preferential migration of the protein to the surface of droplets/particles resulting in the formation of a glassy skin was responsible for a reduction in stickiness between the particles and dryer wall and hence increased the powder recovery. The potential of SPI in reducing powder hygroscopicity was almost comparable to that of MD, confirming its efficiency as a drying aid. Tamarind pulp powders produced with SPI had a larger particle size with a wrinkled particle surface morphology and high flowability compared to powders produced with MD. The study showed the excellent potential of SPI as a drying aid in production of quality tamarind pulp powder.     

Release of fluorescent markers from phase‐separated gelatin‐maltodextrin hydrogels

Genipin‐crosslinked gelatin‐maltodextrin phase‐separated hydrogels consisting of gelatin‐continuous or bicontinuous microstructures were developed to regulate swelling and release behavior of four fluorescent markers of varying molecular weights [(fluorescein (332 Da) and FITC‐dextrans (FD) (4000–250,000 Da)]. Bicontinuous hydrogels showed significantly greater swelling than gelatin‐continuous hydrogels under all conditions (at pH 1.5 and 7.4 and three genipin/gelatin crosslinking ratios) (P < 0.05). With both microstructures, fluorescein showed the largest release rate and total release followed by FD 4000 Da, FD 40,000 Da, and FD 250,000 Da (P < 0.05). Marker molecular weight, pH, and crosslink ratio all affected the rate and amount of release. The mode of transport for the solvent and all markers was Fickian or slightly anomalous, with diffusional exponent (n) values ranging from 0.35 to 0.64. These results demonstrated that with the proper combination of crosslink density, solvent pH, and microstructure, hydrogels with a specified swelling behavior may be developed. This, coupled with a marker of appropriate size, can lead to controllable levels and rates of release. © 2011 Wiley Periodicals, Inc. J Appl Polym Sci, 2011     

大米麦芽糊精的性质及应用

介绍了大米麦芽糊精的制备，粘度、吸湿性等方面的独特性，以及大米麦芽糊精在食品、医药、造纸、建筑等行业的应用。     

固定床色谱分离超高麦芽糖浆中的糊精

糊精是妨碍麦芽糖结晶和晶浆过滤的主要因素。从精制超高麦芽糖浆中除去糊精的有效方法之一是固定床色谱分离法。通过实验研究,证实色谱分离法可以有效地除去糊精,麦芽糖的单程收率可达50%,浓缩糖浆的结晶速度加快,晶浆过滤变得相对容易。结晶麦芽糖的纯度超过98%。     

探讨定性检验麦芽糊精残留高温淀粉酶活性的三种方法

介绍了定性检验麦芽糊精成品中残留高温淀粉酶活性的三种方法：糖组分测试法、DE值测试法和黏度测试法。实验结果表明：通过测定麦芽糊精溶液95℃保温24h的糖组分、测定麦芽糊精溶液95℃保温8h的DE值或测定麦芽糊精与淀粉混合糊液50℃保温24h的黏度,都可以有效定性麦芽糊精产品是否残留高温淀粉酶活性,这三种测试方法可供麦芽糊精生产企业和用户选择。     

Using spray-dried sugar beet molasses in ice cream as a novel bulking agent

In this study, it is aimed to investigate and evaluate the use of molasses which is a by-product of sugar production as a novel bulking agent in ice cream as a sugar replacer. Sugar beet molasses (75%) and 12 DE maltodextrin (25%) were converted into powder form by spray drying. Spray-dried sugar beet molasses (SDSM) was then used as a substitute of sugar in different ratios (0:100, 25:75, 50:50, 75:25 and 100:0) in the ice cream products. The increased amount of SDSM decreased the overrun, L*, whiteness index (WI) and melting behaviours and increased a*, b*, total phenolic content, consistency and viscosity. Meanwhile, thermal properties have not been affected by the use of SDSM (P < 0.05). The sensory findings have been particularly interesting especially when replacing above 50% sugar with SDSM, aroma, flavour and general acceptability decrease. According to the results of this study, substituting 25% of total sugar with SDSM as a bulking agent can decrease cost of the product and improve total phenolic content and some quality parameters without compromising sensorial properties.