Louise Emy Kurozawa

Influence of spray drying conditions on physicochemical properties of chicken meat powder.

The influence of spray-drying conditions on the physicochemical properties of chicken meat hydrolysate powder was studied in this work. Enzymatic reaction, using Alcalase® (Novozymes, Bagsvaerd, Denmark), was carried out at 52.5°C, 4.2 g enzyme/100 g protein, and pH of 8.0 to obtain protein hydrolysate. The spray drying was carried out on a laboratory spray dryer and maltodextrin 10DE was used as carrier agent. A central composite rotatable design was used to evaluate the effect of the independent variables inlet air temperature, feed flow, and maltodextrin concentration on the responses powder moisture content, bulk density, mean particle diameter, and hygroscopicity. All variables had a significant effect on the properties and morphology of protein hydrolysate powder.

Influence of Process Conditions on the Physicochemical Properties of Pequi Powder Produced by Spray Drying

Microencapsulation of extract pequi pulp by spray drying, using Arabic gum as a microencapsulating agent, was studied. Tween 80 was used as a secondary emulsifier. A factorial design was conducted with the following independent variables: inlet air temperature (140 to 200°C), surfactant concentration Tween 80 (0 to 5%), and microencapsulating agent concentration (10 to 20%) on the responses; moisture content (0.3 to 1.9%), hygroscopicity (10.7 to 14.3 g adsorved water/100 g solids), process yield (25.8 to 56.1%), water activity (0.07 to 0.17), vitamin C (113.0 to 306.6 mg ascorbic acid/g pequi solids), and carotenoids content (10.9 to 74.3 mg carotenoids/g pequi solids). Only powder moisture content, hygroscopicity, water activity, and vitamin C content were statistically influenced by independent variables. Spray drying was optimized for maximum vitamin C and carotenoids content and minimal water content and hygroscopicity. Powder obtained under optimum conditions was characterized as to particle morphology, bulk, absolute density, and particle size distribution.

Spray Drying of Chicken Meat Protein Hydrolysate: Influence of Process Conditions on Powder Property and Dryer Performance

The influence of operational conditions of a spray dryer on powder properties and equipment performance during spray drying of chicken meat hydrolysate was evaluated by a central composite rotatable design. The independent variables were inlet air temperature (120 to 200°C) and feed flow (0.1 to 0.38 kg/h). Spray dryer performance was assessed through estimation of product recovery, outlet air temperature, thermal efficiency, and energy on the dryer, obtained by mass and heat balance in the dryer system. Powder property was characterized in respect to antioxidant activity. The stable free radical diphenylpicrylhydrazyl (DPPH) was used to estimate the antioxidant activity of protein hydrolysate powder. This response varied from 38.7 to 59.4% and was only affected by inlet air temperature. Moreover, the results demonstrate a significant effect of the processing conditions on dryer performance. The increase of feed flow results in higher thermal efficiency and lower energy on dryer. Higher product recovery values were obtained at lower inlet air temperature and feed flow.

Optimization of the Enzymatic Hydrolysis of Chicken Meat Using Response Surface Methodology

The hydrolysis of chicken breast meat by the commercial protease Alcalase 2.4L was studied to evaluate the influence of temperature (43 to 77 degrees C), enzyme:substrate ratio (0.8% to 4.2%), and pH (7.16 to 8.84) on the responses of degree of hydrolysis and protein recovery. The enzymatic hydrolysis was optimized for maximum degree of hydrolysis and protein recovery using response surface methodology. The optimum conditions determined were the following: 52.5 degrees C, 4.2% (w/w) enzyme:substrate ratio, and a pH value of 8.00. Under these conditions, a degree of hydrolysis of 31% and protein recovery of 91% were obtained. A characterization of the protein hydrolysate obtained using the optimized process conditions was carried out, evaluating the chemical composition, electrophoretic profile and amino acid composition.

Obtenção de isotermas de dessorção de cogumelo in natura e desidratado osmoticamente

The present paper aimed at obtaining the desorption isotherms of Agaricus blazei mushroom in nature, which suffered osmotic dehydration. The osmotic treatment was carried out at 20oC with 10% w/w salt solution. The isotherms were obtained for three different temperatures (40, 60 and 80°C) using the static method with saturated salt solutions. Experimental data were fitted by five models (BET, GAB, Halsey, Henderson and Oswin) and two models with the temperature as an independent variable (modified Henderson and Chung-Pfost). The average relative deviations between experimental and predicted data were obtained to choose the best model. The best fitting was obtained when the traditional and modified Henderson models were used.

Influence of Carrier Agents on the Physicochemical Properties of Mussel Protein Hydrolysate Powder

The objective of this work was to evaluate the influence of carrier agents, maltodextrin 10 dextrose equivalent (DE) and gum arabic, on the physicochemical properties of mussel meat protein hydrolysate powder produced by spray drying. Hydrolysate was obtained by enzymatic hydrolysis using Protamex (Novozymes, Bagsvaerd, Denmark) and was carried out at 51°C, 4.5 g enzyme/100 g protein, and pH 6.85. The hydrolysate, without and with 15 and 30% of carrier agent, was spray dried at 180°C inlet air temperature and 0.8 L/h feed flow rate. Moisture content, hygroscopicity, particle size, glass transition temperature, morphology, antioxidant capacity, and volatile loss of powders were evaluated. Powder moisture content decreased with the increase in carrier agent concentration. Glass transition temperature increased with carrier agent addition and consequently powder hygroscopicity was reduced, increasing its physical stability. Higher feed solution viscosity was obtained for 30% of maltodextrin and 15 and 30% of gum arabic. The particles obtained from these solution presented a greater number of dents and larger particle size. The use of carrier agents reduced volatile loss and preserved the powders antioxidant capacity.

Optimization of the Enzymatic Hydrolysis of Blue Shark Skin

Enzymatic hydrolysis of Blue shark skin using Protamex™ was evaluated seeking optimal process conditions. The influence of temperature (45 to 65 °C), pH (6.8 to 8), and enzyme/substrate ratio (E/S; 1% to 5%) on the responses of degree of hydrolysis and protein recovery were determined and process optimization was performed looking for maximum value of the responses. Optimum conditions were established (T = 51 °C, E/S = 4%, and pH = 7.1) and model validation was accomplished by triplicate. Under these conditions protein hydrolysates were prepared and characterized by their amino acid composition, peptide size distribution, and antioxidant capacity by ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays. A degree of hydrolysis of 19.3% and protein recovery of 90.3% were obtained at optimal conditions. Chemical score indicated that the hydrolysate supplies minimal essential amino acid requirements for adults. Molecular weight of peptides on the hydrolysate was below 6.5 kDa. Enzymatic hydrolysis process was efficient for recovery of low molecular weight peptides with important nutritional content and antioxidant activity (FRAP = 12 μmol eq. in FeSO(4).7H(2)O/g of protein, TEAC = 225.3 μmol eq. in trolox/g of protein).

Isotermas de dessorção de filé de bonito (Sarda sarda) desidratado osmoticamente e defumado

The main objetive of this work was to obtain the desorption isotherms of Atlantic bonito (Sarda sarda) fillets, previously subjected to an immersion impregnation process with NaCl solutions and smoked in liquid smoke. The isotherms were obtained at four temperatures (5, 25, 40 and 60 oC), using the static method with saturated salt solutions. The experimental data were fitted to four models (linearized BET, GAB, Henderson and modified Oswin). The results showed that a type II sigmoidal isotherm, with GAB equation, gave the best fit. The isosteric heat of desorption was also calculated and a simple empirical equation has been proposed to represent this heat, as a function of equilibrium moisture content.

Water Sorption and Glass Transition Temperature of Spray-Dried Mussel Meat Protein Hydrolysate

The water sorption behavior at 25°C and glass transition temperature (T g ) of mussel meat protein hydrolysate powder without and with maltodextrin 10 DE or gum arabic at 15 and 30% (w/w) were studied in this work. The sorption isotherms were determined by the gravimetric method, and the glass transition temperature was obtained by differential scanning calorimetry (DSC) after powder conditioning at various water activities. Sorption isotherms data were well fitted by a modified Brunauer-Emmett-Teller (BET) model. Powder without additives showed the highest water adsorption followed by those produced with 15 and 30% of carrier agent, respectively. The Gordon-Taylor model was able to predict the effect of water on the glass transition temperature. At 25°C, the critical water content that ensured the glassy state of the mussel hydrolysate powder during storage increased from 0.05 to 0.12 g water/g product and the critical water activity increased from 0.24 to 0.60 when the concentration of carrier agents was increased to 30%.

Spray drying of babassu coconut milk using different carrier agents

ABSTRACT The objective of this work was to optimize the spray drying of babassu coconut milk, an oil-in-water emulsion extracted from babassu kernels, using maltodextrin 10DE and modified starch as the carrier agents. Two central composite rotatable designs were used to verify the effect of the inlet air temperature and carrier agent concentration on process performance (process yield and outlet air temperature) and the physicochemical properties of the powder (moisture content, water activity, hygroscopicity, and lipid oxidation). Powders obtained under optimized conditions (25% maltodextrin concentration and 188°C, and a modified starch concentration of 20% and 170°C) were evaluated according to their morphology, particle size distribution, bulk and absolute densities, porosity, wettability, and thermal analysis.