A5025587908- Microencapsulation and Drying Processes
- Bee Products Chemical Analysis
- Food Drying and Modeling
- Microbial Inactivation Methods
- Phytochemicals and Antioxidant Activities
- Freezing and Crystallization Processes
- Botanical Research and Applications
- Food Quality and Safety Studies
- Proteins in Food Systems
- Botanical Research and Chemistry
- Food Chemistry and Fat Analysis
- Sugarcane Cultivation and Processing
- Electrohydrodynamics and Fluid Dynamics
- Advanced Scientific Research Methods
- Child Nutrition and Feeding Issues
- Food Waste Reduction and Sustainability
- Food Industry and Aquatic Biology
- Protein Hydrolysis and Bioactive Peptides
- Probiotics and Fermented Foods
- Plant-Derived Bioactive Compounds
- Food composition and properties
Warsaw University of Life Sciences
2019-2025
Institute of Food Science and Technology
2023
Institute of Food Science
2020
Abstract Plant-based beverages (PBs) are currently gaining interest among consumers who seeking alternative sustainable options to traditional dairy drinks. The study aimed obtain powdered plant without the addition of carriers by spray drying method implement them in future as an liquid form Some most well-known commercial sources like soy, almond, rice and oat were analyzed this work. effect different treatments (concentration, fiber) two approaches od (conventional high temperature...
Abstract The development of bioformulations based on food protein hydrolysates (FPHs) has gained significant traction in the and pharmaceutical sectors due to their biophysical biochemical properties, including health‐promoting effects, biocompatibility, biodegradability. However, oral delivery FPHs presents notable technical challenges, largely inherent limitations such as (bio)stability, permeability, bioavailability, molecular size. This review provides a comprehensive overview FPHs,...
The aim of this work was to determine the impact pulsed electric field treatment beetroots on select physicochemical properties obtained juice, spray-dried and freeze-dried pomace. Pulsed pretreatment conducted with a different number pulses (3 or 44 pulses) at constant strength E = 1.07 kV/cm, which resulted in total energy levels 0.5 4 kJ/kg. juice dehumidified air NUTRIOSE® as drying carrier 90/60 °C, while pomace 0.63 Pa shelf temperature 20 °C. (PEF) caused an increase pigment content...
Apple concentrate and honey were spray-dried with traditional carriers (maltodextrin, Nutriose®, Kleptose®) skimmed milk powder as a carrier substitute offering added value for the final product.Skimmed powder, although having lowest glass transition temperature, was best in terms of highest recovery (higher than 80% achieved) physical properties comparable to those obtained other carriers. Thus, used produce reduced content (to 25% solids). The powders lower indicated more problematic...
Fourier transform infrared spectroscopy (FTIR) in connection with chemometric analysis were used as a fast and direct approach to classify spray dried honey powder compositions terms of content, the type diluent (water or skim milk), carrier (maltodextrin milk powder) for preparation feed solutions before drying. Eleven variants powders containing different amounts honey, carrier, investigated compared pure materials. Chemometric discrimination samples was achieved by principal component...
The study examined the effects of pulsed electric field treatment on kinetics and properties convective-dried mushrooms using different drying agents. Increasing air temperature reduced time, while use dehumidified resulted in faster water removal. PEF treatment, depending parameters, shortened time maximum by 12% or extended time. physical (dry matter content, rehydration properties, hygroscopic color) chemical (polyphenols content anti-oxidant activity) were analyzed. dry contents...
This paper discusses the physicochemical properties of powders obtained by spray drying cloudy beetroot juice, using dehumidified air in variants with or without carriers. The inlet temperature was 130 °C 90 °C, and addition carriers at a ratio juice to carrier solids 3:2. In powders, following were determined: water content activity, apparent density, loose tapped porosity, flowability, particle size morphology, retention betalains. It possible dry use low temperatures (90 °C). 100%...
Buckwheat honey is proven to demonstrate health beneficial properties; however, its application in the industry limited due high viscosity and syrupy-like consistency. The paper aimed investigate process performance physiochemical properties of carrier-reduced buckwheat honey. Honey was spray dried conventionally (inlet/outlet drying temperature: 180 °C/80 °C) at low temperature with dehumidified air 80 °C/45 maltodextrin as traditional carrier alternatively skim milk powder. results this...
Abstract White mulberry molasses was powdered with the addition of prebiotic carrier by conventional spray drying (inlet/outlet air temperature: 180/80°C) and dehumidified air‐assisted at low temperature (inlet/outlet: 80/45°C). As a consequence decreasing temperature, it possible to obtain powder containing 90% (solids, wt/wt), which not presented for this kind material before. Moreover, highly satisfactory recovery (64.0–96.5%) observed variants dried temperature. Physicochemical...
Spray drying of sour cherry juice concentrate was performed by conventional high temperature method (180 °C/80 °C, inlet/outlet air), as well innovative approach with dehumidified air and low (80 °C/45 air). Moreover, the possibility to apply pea protein an alternative carrier partially replaced maltodextrin tested. Due lower reduced stickiness content from 50% down 30% solids enhance powders physiochemical properties (lower stickiness, hygroscopicity, better color, bioaccessibility),...
1. Archaina, D., Leiva, G., Salvatori, Schebor, C. (2018). Physical and functional properties of spray-dried powders from blackcurrant juice extracts obtained the waste processing. Food Science Technology International, 24(1), 78-86. https://doi.org/10.1177/108201.... CrossRef Google Scholar
Abstract BACKGROUND Sour cherry juice concentrate powder can serve as a modern, easy‐to‐handle, phenolics‐rich merchandise; however, its transformation into powdered form requires the addition of carriers. In line with latest trends in food technology, this study valorizes use dairy by‐products (whey protein concentrate, whey, buttermilk, and mixes maltodextrin) A new multiple approach for higher drying yield, phenolics retention (phenolic acids, flavonols anthocyanins) antioxidant capacity...
The aim of this study was to evaluate the quality cloudy beetroot juice powders with or without a carrier obtained by spray drying using an innovative method dehumidified air that enabled in low temperatures and, consequently, reduced content. Phenolic content, betacyanin antioxidant activity and content types aromatic compounds produced were examined. Powders at lower temperature (90 °C) carriers characterized highest share volatile compounds, betalains polyphenols activity. addition...
Abstract The paper presents a new method for the reduction of waste production during juice processing through reformulation cloudy juices by ultrafiltration (UF), resulting in simultaneous type reduced sugar content. In contrast to traditional process, final product was UF retentate. During UF, sugars were partially removed, while fibre and other macromolecular components present fraction, with health-promoting properties, retained. Such treatment gives possibility reduce processing,...
Linden honey ultrafiltration (15 kDa MWCO ceramic membrane) was performed as solution pre-treatment before spray drying.Feed and retentate solutions with the addition of maltodextrin a carrier were dried.Drying yield physical properties powders studied (after drying after 12 weeks storage).During it possible to remove some amount sugars responsible for low glass transition temperature, while keeping protein compounds.Yet, did not have significant impact on performance improvement powder...