Physicochemical instability during storage and rapid release of loaded bioactive compounds are th... more Physicochemical instability during storage and rapid release of loaded bioactive compounds are the major disadvantages of nanoliposomal carriers. This research was aimed for encapsulation of antioxidant peptides from enzymolysis of flaxseed proteins within nanoliposomes and then spray-drying was applied to increase their stability. Our results revealed that particle size, zeta potential, encapsulation efficiency, and antioxidant activity of nano-liposomes were influenced by the type of hydrolysates. The highest (56-63%) and lowest (40-45%) encapsulation efficiency was related to nanoliposomes stored at 4˚C and freeze-thawed samples, respectively. Spray-dried nanoliposomes had appropriate physicochemical, functional, and stability properties. After reconstitution, about 72-85% of nanoliposomal encapsulation efficiency was preserved. Evaluation of the chemical structure (FTIR) of primary and spray-dried nanoliposomes showed peptide location around polar areas of phosphatidylcholine such as internal region of nanoliposomes and nanoparticles covered by maltodextrin matrix, respectively.SEM and optical microscopy images indicated the presence of spherical and shrunk carriers with a reservoir-type structure.
Our aim was to produce an encapsulated powder loaded with eggplant peel extract as a natural sour... more Our aim was to produce an encapsulated powder loaded with eggplant peel extract as a natural source of color and antioxidants through gum Arabic and maltodextrin. The effect of spray drying inlet temperature (140-170 °C) and various carriers (maltodextrin, gum Arabic, and their combination) on powder production yield, physical properties, flowability, color, total phenolic content (TPC), antioxidant activity, infrared spectroscopy (FTIR), mi-crostructure and particle size were investigated. Our results revealed that physicochemical properties of powders were influenced by the carrier type and inlet temperature. Obtained powders by maltodextrin at 170 °C showed the highest TPC (5.2 mg/g), DPPH (73.4%), ABTS (90.5%), TEAC (2. 5 mM), hydroxyl radicals scavenging activity (79.1%) and reducing power (1.2 Abs 700) among all samples. FTIR spectroscopy indicated that the extract was encapsulated by the carriers. Microstructure evaluation of powders showed some hollow particles with matrix-type structures. Sensory evaluation indicated that addition of encapsulated eggplant extract into the formulation of gummy candy improved its color and overall acceptability.
In this study, the physicochemical characteristics of the microencapsulated marjoram extract powd... more In this study, the physicochemical characteristics of the microencapsulated marjoram extract powders such as entrapment yield (EY), loading capacity (LC), DPPH * radical scavenging activity, thermal characteristics (DSC), chemical structure (FTIR), and surface morphology (SEM) was investigated. Finally, the maintenance yield of total phenolic compounds and antioxidant properties of the co-crystallized powder were compared with the spray-dried powders in different conditions (75% relative humidity, artificial light, darkness, and at temperature of 4 C) during 4 months storage. The color and loading capacity of powder samples was significantly affected by concentrations of the extract. The encapsulation efficiency of co-crystallized products was about 83%. DSC and FTIR graphs indicate lack of interaction between core and matrix components. The surface morphology of particles showed porous structure and the irregular holes among the agglomerates. Also, stability tests indicated a better performance of co-crystallization process than the spray-drying in maintaining phenolic compounds during different storage conditions. Practical applications Marjoram has several health benefits and its bioactive components can be used to produce functional foods. However, due to many problems including an unpleasant taste and instability of their polyphenols during storage, use of its liquid extract made is difficult. Encapsulation by co-crystallization process due to its unique features is a promising method for protection of sensitive bioactive components such as phenolic compounds. Sucrose as a safe and food grade carrier is main matrix in this process and widely used in various food industries. The co-crystallized Marjoram extract can be used as a source of antioxidants in the production of functional foods, confectionery, chocolate, candy products, and a variety of instant drinks powders.
In this study, the encapsulation of casein hydrolysates (hydrolysed with alcalase and pancreatin ... more In this study, the encapsulation of casein hydrolysates (hydrolysed with alcalase and pancreatin at different hydrolysis degrees) was performed within nanoliposomes. Then, the physicochemical properties, stability, release rate under different storage conditions, antioxidant indices, FTIR spectroscopy, and the morphology of nanoparticles were investigated. The mean particle size and polydispersity index of nanoliposomes ranged from 19.11 to 40.11 nm and from 0.211 to 0.371, respectively. The zeta potential of nanovesicles varied from −9.92 mV (empty nanoliposome) to −2.83 mV (the loaded samples). The encapsulation efficiency was in the range of 77.35-92.95%, depending on the nanocarrier size and type of casein hydrolysate. Among different conditions,the samples stored at 4 °C showed the highest stability and retained the encapsulation efficiency over time. The antioxidant properties of nanoliposomes were influenced by the type of loaded hydrolysate. FTIR spectroscopy revealed the presence of peptides in the polar regions of phosphatidylcholine, including the inner regions of nanoliposomes and the ionic complexation between them. The scanning electron microscopy (SEM) images showed the presence of compact clusters of spherical nanoparticles with smooth surfaces. In conclusion, nanoliposomes loaded with antioxidant peptides can be used as additives in the formulation and production of various types of functional foods.
The tested model showed that high reliability based on the obtained inputs for achieved data for ... more The tested model showed that high reliability based on the obtained inputs for achieved data for RMSE and correlation coefficient between the obtained experimental and predicted values. An enhancement in the storage time, reduced the pH value and flavor index (fruit maturation), but boosted the acidity value of the fruits. On the other hand retardation in the harvest time led to an increase in pH value, total soluble solids and dextrose contents as well as flavor index of the samples. Artificial neural network design has been applied to predict the process of alterations during storage time. Back propagation feed forward neural network with the arrangement of 5:8:2 with a high correlation coefficient value (˃ 0.989) and low root mean square error value (< 0.0019) as well as sigmoid hyperbolic tangent activation function with Levenberg–Marquardt learning and learning cycle of 1000 were detected as the most reliable and appropriate neural network model in storage process.
A B S T R A C T The present study has aimed to evaluate the microencapsulation process of the dif... more A B S T R A C T The present study has aimed to evaluate the microencapsulation process of the different casein hydrolysates and to assess the physical properties (moisture content, water activity, bulk density, tapped density, solubility and hygroscopicity), antioxidant activities, chemical structure (FTIR), microstructure and bitterness-masking of the spray-dried powders. The microencapsulation process was done using a laboratory spray-dryer and maltodextrin (DE = 18) as the carrier agent. The obtained results indicated the hygroscopicity of the casein hydrolysates was significantly reduced after microencapsulation process (P < 0.05). By evaluating the antioxidant properties, it became clear that the DPPH free radical scavenging activity, ABTS radical scavenging activity, hydroxyl radical scavenging activity, reducing power, Fe 2+ and Cu 2+ chelating activity were maintained as 90.4–98.5%, 77.5–91.6%, 77.2–93.1%, 95.2–99.6%, and 76.7–98.4% after the spray-drying process, respectively. FTIR spectrometry proved the presence of the hydrolysates in the structure of the microcapsules. The scanning electron microscopy images showed the production of hollow particles with a matrix-type structure. In addition, sensory evaluation of the pastilles fortified with microencapsulated and free hydrolysates suggested that the spray-drying has been effective in reducing the bitterness of these compounds.
Adhesion is the most important factor in product loss in the spray drying of syrups and juices. T... more Adhesion is the most important factor in product loss in the spray drying of syrups and juices. The main solution to reduce adhesion is using drying aids. The aim of this study was to evaluate effect of maltodextrin (MD) and gum Arabic as drying aids, and pectin and whey protein concentrate (WPC) as complementary drying aid on the powder yield, physical, functional and microstructural properties of spray dried apple juice concentrate. The studied variables and composition of the carriers were used. The inlet air temperature, atomizer rotational speed, feed flow rate, feed temperature and atomizer pressure were kept constant at 160 °C, 18,000 rpm, 15 ml/min, 25 ± 1 °C and 4.2 ± 0.1 bar, respectively. The results of powder production yield indicated that WPC was more effective than pectin as complementary drying aid. The bulk and tapped density of powders significantly decreased with an increase in WPC ratio. Moisture content, solubility, wettability, hygroscopicity and color parameters of the powders were also influenced by the carriers' type and their combinations. The microstructure of spray dried powders showed various particle sizes with spherical and irregular shapes (with shrinkages and dents on the surface). Taking into account all the parameters, 10% WPC in combination with MD was used which showed the best results in the economic production of powder with the highest yield (60.85%) and appropriate physical, flowability and func-tionality properties.
dairy model protein) and Maltodextrin was assessed on spray drying process of honey. The obtained... more dairy model protein) and Maltodextrin was assessed on spray drying process of honey. The obtained results revealed that no powder will be produced in drying process of honey without using supplements, while using protein in spray drying process (as low as 10%), will increase the efficiency up to 50%. Comparing to that, reaching a similar efficiency will need large amount of Maltodextrin (up to 100% w/w based on dry weight of honey). The mechanism of action of proteins has been proven by other scientists using physical property tests, powder production efficiency and glass transition temperature (Tg). Recent study showed that preferential migration of protein to the surface of droplets/particles, which reduces adhesive behavior (stickiness) between particles and dryer wall by the increase in the surface protein coverage of the particles. The mechanism of Maltodextrin to decrease the stickiness is due to the increase in the overall Tg of the honey powders.
Physicochemical instability during storage and rapid release of loaded bioactive compounds are th... more Physicochemical instability during storage and rapid release of loaded bioactive compounds are the major disadvantages of nanoliposomal carriers. This research was aimed for encapsulation of antioxidant peptides from enzymolysis of flaxseed proteins within nanoliposomes and then spray-drying was applied to increase their stability. Our results revealed that particle size, zeta potential, encapsulation efficiency, and antioxidant activity of nano-liposomes were influenced by the type of hydrolysates. The highest (56-63%) and lowest (40-45%) encapsulation efficiency was related to nanoliposomes stored at 4˚C and freeze-thawed samples, respectively. Spray-dried nanoliposomes had appropriate physicochemical, functional, and stability properties. After reconstitution, about 72-85% of nanoliposomal encapsulation efficiency was preserved. Evaluation of the chemical structure (FTIR) of primary and spray-dried nanoliposomes showed peptide location around polar areas of phosphatidylcholine such as internal region of nanoliposomes and nanoparticles covered by maltodextrin matrix, respectively.SEM and optical microscopy images indicated the presence of spherical and shrunk carriers with a reservoir-type structure.
Our aim was to produce an encapsulated powder loaded with eggplant peel extract as a natural sour... more Our aim was to produce an encapsulated powder loaded with eggplant peel extract as a natural source of color and antioxidants through gum Arabic and maltodextrin. The effect of spray drying inlet temperature (140-170 °C) and various carriers (maltodextrin, gum Arabic, and their combination) on powder production yield, physical properties, flowability, color, total phenolic content (TPC), antioxidant activity, infrared spectroscopy (FTIR), mi-crostructure and particle size were investigated. Our results revealed that physicochemical properties of powders were influenced by the carrier type and inlet temperature. Obtained powders by maltodextrin at 170 °C showed the highest TPC (5.2 mg/g), DPPH (73.4%), ABTS (90.5%), TEAC (2. 5 mM), hydroxyl radicals scavenging activity (79.1%) and reducing power (1.2 Abs 700) among all samples. FTIR spectroscopy indicated that the extract was encapsulated by the carriers. Microstructure evaluation of powders showed some hollow particles with matrix-type structures. Sensory evaluation indicated that addition of encapsulated eggplant extract into the formulation of gummy candy improved its color and overall acceptability.
In this study, the physicochemical characteristics of the microencapsulated marjoram extract powd... more In this study, the physicochemical characteristics of the microencapsulated marjoram extract powders such as entrapment yield (EY), loading capacity (LC), DPPH * radical scavenging activity, thermal characteristics (DSC), chemical structure (FTIR), and surface morphology (SEM) was investigated. Finally, the maintenance yield of total phenolic compounds and antioxidant properties of the co-crystallized powder were compared with the spray-dried powders in different conditions (75% relative humidity, artificial light, darkness, and at temperature of 4 C) during 4 months storage. The color and loading capacity of powder samples was significantly affected by concentrations of the extract. The encapsulation efficiency of co-crystallized products was about 83%. DSC and FTIR graphs indicate lack of interaction between core and matrix components. The surface morphology of particles showed porous structure and the irregular holes among the agglomerates. Also, stability tests indicated a better performance of co-crystallization process than the spray-drying in maintaining phenolic compounds during different storage conditions. Practical applications Marjoram has several health benefits and its bioactive components can be used to produce functional foods. However, due to many problems including an unpleasant taste and instability of their polyphenols during storage, use of its liquid extract made is difficult. Encapsulation by co-crystallization process due to its unique features is a promising method for protection of sensitive bioactive components such as phenolic compounds. Sucrose as a safe and food grade carrier is main matrix in this process and widely used in various food industries. The co-crystallized Marjoram extract can be used as a source of antioxidants in the production of functional foods, confectionery, chocolate, candy products, and a variety of instant drinks powders.
In this study, the encapsulation of casein hydrolysates (hydrolysed with alcalase and pancreatin ... more In this study, the encapsulation of casein hydrolysates (hydrolysed with alcalase and pancreatin at different hydrolysis degrees) was performed within nanoliposomes. Then, the physicochemical properties, stability, release rate under different storage conditions, antioxidant indices, FTIR spectroscopy, and the morphology of nanoparticles were investigated. The mean particle size and polydispersity index of nanoliposomes ranged from 19.11 to 40.11 nm and from 0.211 to 0.371, respectively. The zeta potential of nanovesicles varied from −9.92 mV (empty nanoliposome) to −2.83 mV (the loaded samples). The encapsulation efficiency was in the range of 77.35-92.95%, depending on the nanocarrier size and type of casein hydrolysate. Among different conditions,the samples stored at 4 °C showed the highest stability and retained the encapsulation efficiency over time. The antioxidant properties of nanoliposomes were influenced by the type of loaded hydrolysate. FTIR spectroscopy revealed the presence of peptides in the polar regions of phosphatidylcholine, including the inner regions of nanoliposomes and the ionic complexation between them. The scanning electron microscopy (SEM) images showed the presence of compact clusters of spherical nanoparticles with smooth surfaces. In conclusion, nanoliposomes loaded with antioxidant peptides can be used as additives in the formulation and production of various types of functional foods.
The tested model showed that high reliability based on the obtained inputs for achieved data for ... more The tested model showed that high reliability based on the obtained inputs for achieved data for RMSE and correlation coefficient between the obtained experimental and predicted values. An enhancement in the storage time, reduced the pH value and flavor index (fruit maturation), but boosted the acidity value of the fruits. On the other hand retardation in the harvest time led to an increase in pH value, total soluble solids and dextrose contents as well as flavor index of the samples. Artificial neural network design has been applied to predict the process of alterations during storage time. Back propagation feed forward neural network with the arrangement of 5:8:2 with a high correlation coefficient value (˃ 0.989) and low root mean square error value (< 0.0019) as well as sigmoid hyperbolic tangent activation function with Levenberg–Marquardt learning and learning cycle of 1000 were detected as the most reliable and appropriate neural network model in storage process.
A B S T R A C T The present study has aimed to evaluate the microencapsulation process of the dif... more A B S T R A C T The present study has aimed to evaluate the microencapsulation process of the different casein hydrolysates and to assess the physical properties (moisture content, water activity, bulk density, tapped density, solubility and hygroscopicity), antioxidant activities, chemical structure (FTIR), microstructure and bitterness-masking of the spray-dried powders. The microencapsulation process was done using a laboratory spray-dryer and maltodextrin (DE = 18) as the carrier agent. The obtained results indicated the hygroscopicity of the casein hydrolysates was significantly reduced after microencapsulation process (P < 0.05). By evaluating the antioxidant properties, it became clear that the DPPH free radical scavenging activity, ABTS radical scavenging activity, hydroxyl radical scavenging activity, reducing power, Fe 2+ and Cu 2+ chelating activity were maintained as 90.4–98.5%, 77.5–91.6%, 77.2–93.1%, 95.2–99.6%, and 76.7–98.4% after the spray-drying process, respectively. FTIR spectrometry proved the presence of the hydrolysates in the structure of the microcapsules. The scanning electron microscopy images showed the production of hollow particles with a matrix-type structure. In addition, sensory evaluation of the pastilles fortified with microencapsulated and free hydrolysates suggested that the spray-drying has been effective in reducing the bitterness of these compounds.
Adhesion is the most important factor in product loss in the spray drying of syrups and juices. T... more Adhesion is the most important factor in product loss in the spray drying of syrups and juices. The main solution to reduce adhesion is using drying aids. The aim of this study was to evaluate effect of maltodextrin (MD) and gum Arabic as drying aids, and pectin and whey protein concentrate (WPC) as complementary drying aid on the powder yield, physical, functional and microstructural properties of spray dried apple juice concentrate. The studied variables and composition of the carriers were used. The inlet air temperature, atomizer rotational speed, feed flow rate, feed temperature and atomizer pressure were kept constant at 160 °C, 18,000 rpm, 15 ml/min, 25 ± 1 °C and 4.2 ± 0.1 bar, respectively. The results of powder production yield indicated that WPC was more effective than pectin as complementary drying aid. The bulk and tapped density of powders significantly decreased with an increase in WPC ratio. Moisture content, solubility, wettability, hygroscopicity and color parameters of the powders were also influenced by the carriers' type and their combinations. The microstructure of spray dried powders showed various particle sizes with spherical and irregular shapes (with shrinkages and dents on the surface). Taking into account all the parameters, 10% WPC in combination with MD was used which showed the best results in the economic production of powder with the highest yield (60.85%) and appropriate physical, flowability and func-tionality properties.
dairy model protein) and Maltodextrin was assessed on spray drying process of honey. The obtained... more dairy model protein) and Maltodextrin was assessed on spray drying process of honey. The obtained results revealed that no powder will be produced in drying process of honey without using supplements, while using protein in spray drying process (as low as 10%), will increase the efficiency up to 50%. Comparing to that, reaching a similar efficiency will need large amount of Maltodextrin (up to 100% w/w based on dry weight of honey). The mechanism of action of proteins has been proven by other scientists using physical property tests, powder production efficiency and glass transition temperature (Tg). Recent study showed that preferential migration of protein to the surface of droplets/particles, which reduces adhesive behavior (stickiness) between particles and dryer wall by the increase in the surface protein coverage of the particles. The mechanism of Maltodextrin to decrease the stickiness is due to the increase in the overall Tg of the honey powders.
Uploads
Papers by khashayar sarabandi