Publication Cover
Drying Technology
An International Journal
Volume 39, 2021 - Issue 5
214
Views
4
CrossRef citations to date
0
Altmetric
Research Article

Parametric analysis of the spray drying process for the production of starch molecular inclusion complexes with fatty acids

, , , , &
Pages 580-595 | Received 21 Aug 2019, Accepted 19 Nov 2019, Published online: 06 Dec 2019

References

  • Ré, M. I. Microencapsulation by Spray Drying. Dry. Technol. 1998, 16, 1195–1236. DOI: 10.1080/07373939808917460.
  • Jafari, S. M.; Assadpoor, E.; He, Y.; Bhandari, B. Encapsulation Efficiency of Food Flavours and Oils during Spray Drying. Dry. Technol. 2008, 26, 816–835. DOI: 10.1080/07373930802135972.
  • Desai, K. G. H.; Jin Park, H. Recent Developments in Microencapsulation of Food Ingredients. Dry. Technol. 2005, 23, 1361–1394. DOI: 10.1081/DRT-200063478.
  • Ubbink, J.; Kruger, J. Physical Approaches for the Delivery of Active Ingredients in Foods. Trends Food Sci. Technol. 2006, 17, 244–254. DOI: 10.1016/j.tifs.2006.01.007.
  • Du, J.; Ge, Z.-Z.; Xu, Z.; Zou, B.; Zhang, Y.; Li, C.-M. Comparison of the Efficiency of Five Different Drying Carriers on the Spray Drying of Persimmon Pulp Powders. Dry. Technol. 2014, 32, 1157–1166. DOI: 10.1080/07373937.2014.886259.
  • Silva, V. M.; Kurozawa, L. E.; Park, K. J.; Hubinger, M. D. Influence of Carrier Agents on the Physicochemical Properties of Mussel Protein Hydrolysate Powder. Dry. Technol. 2012, 30, 653–663. DOI: 10.1080/07373937.2012.657727.
  • Dickinson, E. Hydrocolloids at Interfaces and the Influence on the Properties of Dispersed Systems. Food Hydrocoll. 2003, 17, 25–26. DOI: 10.1016/S0268-005X(01)00120-5.
  • Gouin, S. Microencapsulation: Industrial Appraisal of Existing Technologies and Trends. Trends Food Sci. Technol. 2004, 15, 330–347. DOI: 10.1016/j.tifs.2003.10.005.
  • Karkalas, J.; Raphaelides, S. Quantitative Aspects of Amylose-Lipid Interactions. Carbohydr. Res. 1986, 157, 215–234. DOI: 10.1016/0008-6215(86)85070-4.
  • Putseys, J. A.; Lamberts, L.; Delcour, J. Amylose-Inclusion Complexes: Formation, Identity and Physico-Chemical Properties. J. Cereal Sci. 2010, 51, 238–247. DOI: 10.1016/j.jcs.2010.01.011.
  • Obiro, W. C.; Ray, S. S.; Emmambux, M. N. V-Amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications. Food Rev. Int. 2012, 28, 412–438. DOI: 10.1080/87559129.2012.660718.
  • Panyoo, A. E.; Emmambux, M. N. Amylose–Lipid Complex Production and Potential Health Benefits: A Mini‐Review. Starch-Stärke 2017, 69, 1600203. DOI: 10.1002/star.201600203
  • Holm, J.; Björck, I.; Ostrowska, S.; Eliasson, A. C.; Asp, N. G.; Larsson, K.; Lundquist, I. Digestibility of Amylose-Lipid Complexes In Vitro and In Vivo. Starch/Stärke 1983, 35, 294–297. DOI: 10.1002/star.19830350902.
  • Lalush, I.; Bar, H.; Zakaria, I.; Eichler, S.; Shimoni, E. Utilization of Amylose-Lipid Complexes as Molecular Nanocapsules for Conjugated Linoleic Acid. Biomacromolecules 2005, 6, 121–130. DOI: 10.1021/bm049644f.
  • Yang, Y.; Gu, Z.; Zhang, G. Delivery of Bioactive Conjugated Linoleic Acid with Self-Assembled Amylose-CLA Complex. J. Agric. Food Chem. 2009, 57, 7125–7130. DOI: 10.1021/jf9016306.
  • Marinopoulou, A.; Papastergiadis, E.; Raphaelides, S. N.; Kontominas, M. G. Morphological Characteristics, Oxidative Stability and Enzymic Hydrolysis of Amylose-Fatty Acid Complexes. Carbohydr. Polym. 2016, 141, 106–115. DOI: 10.1016/j.carbpol.2015.12.062.
  • Marinopoulou, A.; Karageorgiou, V.; Papastergiadis, E.; Iordanidis, C.; Dagklis, A.; Raphaelides, S. N. Production of Spray-Dried Starch Molecular Inclusion Complexes on an Industrial Scale. Food Bioprod. Process. 2019, 116, 186–195. DOI: 10.1016/j.fbp.2019.05.007.
  • AOAC. Official Methods of Analysis of the Association of Official Analytical Chemists; Association of Official Analytical Chemists: Washington DC, 1990.
  • Morrison, W. R.; Laignelet, B. An Improved Colorimetric Procedure for Determining Apparent and Total Amylose in Cereal and Other Starches. J. Cereal Sci. 1983, 1, 9–20. DOI: 10.1016/S0733-5210(83)80004-6.
  • Wheatley, C. C.; Chuzel, G.; Zakhia, N. Cassava-The Nature of the Tuber, Encyclopedia of Food Sciences and Nutrition, 2nd ed.; Academic Press & Elsevier Science: London, 2003; p 964.
  • Raphaelides, S. N.; Georgiadis, N. Effect of Fatty Acids on the Rheological Behaviour of Maize Starch Dispersions during Heating. Carbohydr. Polym. 2006, 65, 81–92. DOI: 10.1016/j.carbpol.2005.12.028.
  • Georgiadis, N. A Study on the Effect of Fatty Acids in the Gelatinisation and Rheological Behavior of Starch Dispersions during Heating. Ph.D. Dissertation, University of Lincoln, United Kingdom, 2009.
  • Stribeck, N. X-Ray Scattering of Soft Matter. In Determination of WAXS Crystallinity; Springer-Verlag: Berlin, Heidelberg, 2007; p 102.
  • Brundle, R. C.; Evans, C. A.; Wilson, S. Encyclopedia of Materials Characterization-Surfaces, Interfaces, Thin Films; Butterworth-Heinemann: Boston, 1992.
  • Tontul, I.; Topuz, A. Spray-Drying of Fruit and Vegetable Juices: Effect of Drying Conditions on the Product Yield and Physical Properties. Trends Food Sci. Technol. 2017, 63, 91–102. DOI: 10.1016/j.tifs.2017.03.009.
  • Jinapong, N.; Suphantharika, M.; Jamnong, P. Production of Instant Soymilk Powders by Ultrafiltration, Spray Drying and Fluidized Bed Agglomeration. J. Food Eng. 2008, 84, 194–205. DOI: 10.1016/j.jfoodeng.2007.04.032.
  • Fernandes, R. V. B.; Borges, S. V.; Botrel, D. A. Influence of Spray Drying Operating Conditions on Microencapsulated Rosemary Essential Oil Properties. Ciênc. Tecnol. Aliment. 2013, 33, 171–178. DOI: 10.1590/S0101-20612013000500025.
  • Goula, A. M.; Adamopoulos, K. G. Effect of Maltodextrin Addition during Spray Drying of Tomato Pulp in Dehumidified Air: II. Powder Properties. Dry. Technol 2008, 26, 726–737. DOI: 10.1080/07373930802046377.
  • Markovic, S.; Stojanovic, Z. Determination of Particle Size Distributions by Laser Diffraction. Technics-New Mater. 2012, 21, 11–20.
  • Defloor, I.; Dehing, I.; Delcour, J. A. Physico‐Chemical Properties of Cassava Starch. Starch/Stärke. 1998, 50, 58–64. DOI: 10.1002/(SICI)1521-379X(199803)50:2/3.
  • Lesmes, U.; Barchechath, J.; Shimoni, E. Continuous Dual Feed Homogenization for the Production of Starch Inclusion Complexes for Controlled Release of Nutrients. Innov. Food Sci. Emerg. Technol. 2008, 9, 507–515. DOI: 10.1016/j.ifset.2007.12.008.
  • Zabar, S.; Lesmes, U.; Katz, I.; Shimoni, E.; Bianco-Peled, H. Bianco-Peled, H. Structural Characterization of Amylose-Long Chain Fatty Acid Complexes Produced via the Acidification Method. Food Hydrocoll. 2010, 24, 347–357. DOI: 10.1016/j.foodhyd.2009.10.015.
  • Marinopoulou, A.; Papastergiadis, E.; Raphaelides, S. N.; Kontominas, M. G. Structural Characterization and Thermal Properties of Amylose-Fatty Acid Complexes Prepared at Different Temperatures. Food Hydrocoll. 2016, 58, 224–234. DOI: 10.1016/j.foodhyd.2016.02.034.
  • Marinopoulou, A.; Papastergiadis, E.; Raphaelides, S. N. Inclusion Complexes of Non‐Granular Maize Starch with Fatty Acids and Ibuprofen. A Comparative Study of Their Morphology and Structure. Starch-Stärke 2019, 71, 180010. DOI: 10.1002/star.201800100.
  • Raphaelides, S. N.; Karkalas, J. Thermal-Dissociation of Amylose Fatty-Acid Complexes. Carbohydr. Res. 1988, 172, 65–82. DOI: 10.1016/S0008-6215(00)90843-7.
  • Karkalas, J.; Ma, S.; Morrison, W. R.; Pethrick, R. A. Some Factors Determining the Thermal-Properties of Amylose Inclusion Complexes with Fatty-Acids. Carbohydr. Res. 1995, 268, 233–247. DOI: 10.1016/0008-6215(94)00336-E.
  • Evans, I. D.; Haisman, D. R. Rheology of Gelatinised Starch Suspensions. J. Texture Studies 1980, 10, 347–370. DOI: 10.1111/j.1745-4603.1980.tb00865.x.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.