Production of fat-based emulsion powder by prilling process using twin-fluid atomizer for controlled release of iron

Encapsulation of iron is necessary to supply bioavailable iron to large number of population possess iron deficiency. In the present study, we dispersed the iron solution in a fat matrix of palm stearin, and prepared the simple emulsion (water-in-oil) at 60 ◦C, where fat was a continuous phase. Using that emulsion, we produced fat based emulsion particles through prilling (spray + chilling) process using twin fluid atomizers (internal mixing). We characterized the particle in terms of size and size distribution, and investigated the internal structure of the fatparticles by cryogenic scanning electron microscopy (cryo-SEM) for observing the distribution or homogeneity of dispersed phase. Present study includes mainly the iron release kinetics through the fat matrix of the emulsion particle in an in-vitro gastric system (pH ≈ 2.0 ) as a function of (a) particle size of prills, (b) thickener concentration (polyethylene glycol, PEG) in dispersed phase, (c) droplet size of dispersed phase, (d) mixing properties (Reynolds number, Re), and (e) shelf-life of particles. The release kinetics was explained by the second order kinetics, where we estimated the release kinetic constant, and co-related with the viscosity ratio of dispersed phase to continuous phase, mean particle size of emulsion, and shelf-life of particles. The result showed that the control of the release properties can be obtained by choosing particle size and thickener concentration

Easy flowing emulsion (o/w) based spray-dried powder produced using dietary fiber as a wall material

The production of emulsion (o/w) based microstructured food powder through spray drying is a common practice in the food industry due to better shelf-life and easy transportation of the structured material. In general, the emulsion based powder flow behavior is poor due to lipid phase diffusion into the surface. The microstructure transform during spray-drying and the reconstitution of the emulsion powder are also a challenge by preserving the desired physiochemical properties such as emulsion size, stability, the control release kinetics of actives etc. The main objective of this study is to encapsulate the lipid phase using a wall material composed of protein (whey protein) and apple fiber. The stable submicron emulsions (o/w) were prepared using a rotor-stator at room temperature. Different fiber concentrations and different spray drying conditions were tested by varying the air to liquid mass ratio (ALR). The easy flowing of the emulsion powder was achieved when a relatively small amount (max. 5%) of fiber was used; however, the flowing performance declines with higher fiber content. The excellent reconstitution of the emulsion was also found by dissolving the particles at room temperature

Electrosprayed particles derived from nano-emulsions as carriers of fish oil

Fish oil encapsulated submicron particles were produced by electrospraying emulsions. Emulsions were homogenized by various pressures (1000 and 2000 bar) and passes (1,2, 4, and 8). The physical properties of the emulsions were evaluated, namely droplet size, stability, microstructure, and rheology. Various physicochemical characterizations of the prepared particles were carried out, including the morphology and size of the electrosprayed particles, and the encapsulation efficiency of the fish oil. In optimised conditions, nano-emulsions were produced (d50 < 100 nm). It was found that the homogenization parameters of the emulsions affect the structure of the particles. Low emulsion viscosity combined with low oil droplet size and high stability yielded particles with the smallest diameters. The proposed emulsion electrospraying technology could be promising for the production of powdered ingredients enriched with omega-3

Modification of the CAB Model for Air-Assist Atomization of Food Sprays

The Cascade Atomization and Drop Breakup (CAB) model has been originally developed for pressure atomizers. In this study, the CAB model is modified to accommodate the atomization of low-pressure, air-assist atomizers. The modifications include the first breakup which is modeled by estimating theWeber number due to the increased liquid-gas relative velocity caused by the air flow. This breakup depends on whether the Weber number is in the catastrophic, stripping or bag breakup regime. The second modification includes a change in the product drop distributions, namely, instead of a uniform distribution, as used in the original CAB model, a X-squared distribution with the same average drop size is assumed. The model changes are validated with experimental data obtained by means of two different air-assist atomizers using an oil-in-water emulsion. The simulations are performed with a modified version of the KIVA-3 CFD code; they show good agreement with the experiments

Comparative study on the rice bran stabilization processes: A review

Rice bran is an undervalued/underutilized by-product of rice milling, rich in protein, lipids, dietary fibers, vitamins, and minerals. It is an inexpensive source of high-quality protein, fiber and lipids to be incorporated into value-added food products. The issue with rice bran is its susceptibility to rancidity and therefore measures must be taken to stabilize the bran in order for it to be fully utilized. Due to this susceptibility to rancidity, historically the bran has either been disposed and wasted or used as low-grade animal feed. As the nutritional value of the bran has been recognized, along with its potential to add value to food products, research has been increasing in volume in order to determine the most effective methods for stabilizing the bran and extracting the valuable nutrients from it. It’s been reported that a free fatty acid content of over 5% is considered to render the bran unfit for human consumption (Tao, Rao & Liuzzo, 1993). Therefore, controlling this level of rancidity is imperative to being able to store and use rice bran over extended periods of time. In order to achieve control, stabilization procedures can be carried out on the rice bran to slow down the lipase activity within the bran and preserve the nutritional qualities that rice bran possesses. Stabilization of rice bran is particularly important for use over winter months in developing countries, where there may be no crops to harvest and therefore a supply of non- rancid rice bran could be extremely beneficial. This length of storage for stabilized rice bran could be up to a period of 6 months, where it can become important for value-added product development (Bagchi, Adak & Chattopadhyay, 2014). The present review will provide an overview of the traditional and innovation rice bran stabilization techniques, those have been a common interest in the research community, and the suitability of the process in terms of the energy consumption

Double emulsions fortified with plant and milk proteins as fat replacers in cheese

The aim of this work is to investigate the possibility of producing low-fat cheddar cheeses using double emulsions, enriched with milk or vegetable proteins. Primary w/o emulsions were produced by dissolving various proteins as aqueous phase. An increase of the protein concentration led emulsions with smaller droplet size (down to 128 nm). Three low fat (LF) cheeses containing double emulsions enriched with proteins were produced. The addition of whey protein in the inner aqueous phase of the double emulsion, led to a decrease of fat, from 17% (LF) to 15.8% (WPI), and salt in cheese. The cheese with the double emulsions showed lower hardness, and oil loss compared to the LF cheddar cheeses. The proposed fat-based emulsions with high encapsulation efficiencies of protein could have potential applications in many dairy and other food products

Faba Bean Flavor Effects from Processing to Consumer Acceptability

Faba beans as an alternative source of protein have received significant attention from consumers and the food industry. Flavor represents a major driving force that hinders the utilization faba beans in various products due to off-flavor. Off-flavors are produced from degradation of amino acids and unsaturated fatty acids during seed development and post-harvest processing stages (storage, dehulling, thermal treatment, and protein extraction). In this review, we discuss the current state of knowledge on the aroma of faba bean ingredients and various aspects, such as cultivar, processing, and product formulation that influence flavour. Germination, fermentation, and pH modulation were identified as promising methods to improve overall flavor and bitter compounds. The probable pathway in controlling off-flavor evolution during processing has also been discussed to provide efficient strategies to limit their impact and to encourage the use of faba bean ingredients in healthy food design

Faba Bean Processing: Thermal and Non-Thermal Processing on Chemical, Antinutritional Factors, and Pharmacological Properties.

The food industry, academia, food technologists, and consumers have become more interested in using faba bean seeds in the formulation of new products because of their nutritional content, accessibility, low costs, environmental advantages, and beneficial impacts on health. In this review, a systematic and up-to-date report on faba bean seeds’ antinutrients and bioactive and processing techniques is comprehensively presented. The chemical composition, including the oil composition and carbohydrate constituents, is discussed. Factors influencing the reduction of antinutrients and improvement of bioactive compounds, including processing techniques, are discussed. Thermal treatments (cooking, autoclaving, extrusion, microwaving, high-pressure processing, irradiation) and non-thermal treatments (soaking, germination, extraction, fermentation, and enzymatic treatment) are identified as methods to reduce the levels of antinutrients in faba bean seeds. Appropriate processing methods can reduce the antinutritional factors and enrich the bioactive components, which is useful for the seeds’ efficient utilization in developing functional foods. As a result, this evaluation focuses on the technologies that are employed to reduce the amounts of toxins in faba bean seeds. Additionally, a comparison of these methods is performed in terms of their advantages, disadvantages, viability, pharmacological activity, and potential for improvement using emerging technologies. Future research is expected in this area to fill the knowledge gap in exploiting the nutritional and health benefits of faba bean seeds and increase the utilization of faba bean seeds for different applications

Faba beans protein as an unconventional protein source for the food industry: Processing influence on nutritional, techno-functionality, and bioactivity

The nutrition and food industries are investigating unconventional protein sources because of the expanding demand for plant proteins and increased knowledge of the health and nutritional benefits of alternative proteins. Proteins from faba beans are high and outperform other pulse proteins in terms of nutrition and functionalities. Raw faba beans contain numerous allergenic compounds hindering the potential for utilization in various foods. Processing faba beans by extracting of valuable compounds such as proteins enhances the applicability in different food systems and ensuring safety during consumption. Major proteins identified are globulins and non-globulin fractions with no adverse amino acids. Faba beans proteins are easy to extract however presence of pyrimidine glycoside may raise safety concerns. Faba bean proteins have useful functionalities for food applications but their solubility are minimal due to their compact protein structure. Further, different thermal and non-thermal techniques have been aimed at improving functionality and reduce allergenic proteins. The goal of this review is to provide a comprehensive summary on current investigation on faba bean proteins. Suggestions for improving the faba bean’s utilization are also provided to aid in its development

Structural, thermal, and physicochemical properties of ultrasound-assisted extraction of faba bean protein isolate (FPI)

This study aimed to understand the impact of ultrasonication (24 kHz) at a fixed power (100 W) and duration (5–60 min) on the physicochemical, structural, and thermal properties of faba bean protein isolates. Ultrasoundrelevant parameters such as acoustic density, intensity, and yield conversion were estimated. The average protein purity (~85% protein) and yield (up to 22 %) of the ultrasound-assisted protein isolate were higher than those of the control protein isolate. Compared to the original flour, the isolate had significantly lower levels of vicine and convicine. Electrophoresis revealed no substantial alterations in the primary structure of the native and sonicated faba bean isolates. SDS-PAGE and SE-HPLC showed that sonicated samples had profiles similar to those of the native protein isolate. FTIR spectra and X-ray diffraction (XRD) patterns were used to measure structural changes in all faba bean protein isolates (FBPI). XRD study revealed two distinct diffraction peaks at 2 θ = 10◦ and 2 θ = 20◦ for protein isolates, indicating that alteration in native conformational crystallite size was altered after the ultrasound application