Diffusion of nicotinic acid in spray-dried capsules of whey protein isolate

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 811-819

  Panyoyai, Naksit ^a   Bannikova, Anna ^a   Small, Darryl M ^a   Shanks, Robert A ^a   Kasapis, Stefan ^a  

^a RMIT UNIVERSITY   (Australia)

Author keywords

Diffusion coefficient; Mechanical glass transition temperature; Microencapsulation; Nicotinic acid; Whey protein isolate

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; DIFFUSION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GLASS; GLASS TRANSITION; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PROTEINS; SCANNING ELECTRON MICROSCOPY; SPRAY DRYING; TEMPERATURE; ULTRAVIOLET VISIBLE SPECTROSCOPY; X RAY SCATTERING;

DIFFUSION PATTERNS; GLASS TRANSITION TEMPERATURE TG; MECHANICAL; MECHANICAL GLASS TRANSITION TEMPERATURE; NICOTINIC ACID; PROTEIN MATRIX; SPRAY DRIED; SPRAY-DRYING; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

MICROENCAPSULATION;

EID: 84941588224     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.08.022     Document Type: Article

References (42)

1. Abiad M.G., Carvajal M.T., Campanella O.H. A review on methods and theories to describe the glass transition phenomena: applications in food and pharmaceutical products. Food Engineering Reviews 2009, 1:105-132.
2. Abraham M., Acree W.E. On the solubility of nicotinic acid and isonicotinic acid in water and organic solvents. The Journal of Chemical Thermodynamics 2013, 61:74-78.
3. Adhikari B., Howes T., Bhandari B.R., Truong V. Stickiness in foods: a review of mechanisms and test methods. International Journal of Food Properties 2001, 4:1-33.
4. Anandharamakrishnan C., Rielly C.D., Stapley A.G.F. Effects of process variables on the denaturation of whey proteins during spray drying. Drying Technology 2007, 25:799-807.
5. Anandharamakrishnan C., Rielly C.D., Stapley A.G.F. Loss of solubility of α-lactalbumin and β-lactoglobulin during the spray drying of whey proteins. Lebensmittel-Wissenschaft & Technologie 2008, 41:270-277.
6. Batista A.N.L., Batista J.M., Bolzani V.S., Furlan M., Blanch E.W. Selective DMSO-induced conformational changes in protein from Raman optical activity. Physical Chemistry Chemical Physics 2013, 15:20147-20152.
7. Bell G.F.M. Vitamin in foods: Analysis, bioavailability and stability 2006, 373-374. CRC Press, Taylor & Francis Group, Boca Raton, Florida.
8. Bryant C.M., McClements D.J. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey. Trends in Food Science & Technology 1998, 9:143-151.
9. Bui L.T.T., Small D.M., Coad R. The stability of water-soluble vitamins and issues in the fortification of foods. Handbook of food fortification and health: From concepts to public health applications 2013, Vol. 1:199-211. Humana Press, Springer, New York.
10. Chen L., Remondetto G.E., Subirade M. Food protein-based materials as nutraceutical delivery systems. Trends in Food Science & Technology 2006, 17:272-283.
11. Deutsch M.J. Vitamins and other nutrients. Official Methods of Analysis of The Association of Official Analysis Chemists 1984, 841-842. AOAC International, Virginia. S. Williams (Ed.).
12. Dissanayake M., Kasapis S., Chaudhary V., Adhikari B., Palmer M., Meurer B. Unexpected high pressure effects on the structural properties of condensed whey protein systems. Biopolymers 2012, 97:963-973.
13. Dissanayake M., Kasapis S., George P., Adhikari B., Palmer M., Meurer B. Hydrostatic pressure effects on the structure properties of condensed whey protein/lactose systems. Food Hydrocolloids 2013, 30:632-640.
14. Duongthingoc D., George P., Katopo L., Gorczyca E., Kasapis S. Effect of whey protein agglomeration on spray dried microcapsules containing Saccharomyces boulardii. Food Chemistry 2013, 141:1782-1788.
15. Evans J., Zulewska J., Newbold M., Drake M.A., Barbano D.M. Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates. Journal of Dairy Science 2010, 93:1824-1843.
16. Ferry J.D. Dependence of viscoelastic behavior on temperature and pressure. Viscoelastic properties of polymers 1980, John Wiley, New York.
17. Garbado S., Rech R., Ayub M.A.Z. Determination of lactose and ethanol diffusion coefficient in calcium alginate gel spheres: predicting values to be used in immobilized bioreactors. Journal of Chemical & Engineering Data 2011, 56:2305-2309.
18. García L., Cova A., Sandoval A.J., Müller A.J., Carrasquel L.M. Glass transition temperatures of cassava starch-whey protein concentrate systems at low and intermediate water content. Carbohydrate Polymers 2012, 87:1375-1382.
19. Gibbs B.F., Kermasha S., Alli I., Mulligan C.N. Encapsulation in the food industry: a review. International Journal of Food Science and Nutrition 1999, 50:213-224.
20. Gonçalves E.M., da Piedade M.E.M. Solubility of nicotinic acid in water, ethanol, acetone, diethyl ether, acetonitrile and dimethyl sulfoxide. The Journal of Chemical Thermodynamics 2012, 47:326-371.
21. Gunasekaran S., Ko S., Xiao L. Use of whey proteins for encapsulation and controlled delivery applications. Journal of Food Engineering 2007, 83:31-40.
22. Heelan B.A., Corrigan O.I. Preparation and evaluation of microspheres prepared from whey protein isolate. Journal of Microencapsulation 1998, 15:93-105.
23. Jiang B., Kasapis S. Kinetics of a bioactive-compound (caffeine) mobility at the vicinity of the mechanical glass transition temperature induced by gelling polysaccharide. Journal of Agricultural and Food Chemistry 2011, 59:11825-11832.
24. Ju Z.Y., Kilara A. Gelation of pH-aggregate whey protein isolate solution induced by heat, protease, calcium salt, and acidulant. Journal of Agricultural and Food Chemistry 1998, 46:1830-1835.
25. Kalogeras I.M. A novel approach for analyzing glass-transition temperature vs. composition patterns: application to pharmaceutical compound + polymer systems. European Journal of Pharmaceutical Sciences 2011, 42:470-483.
26. Liu G., Zhong Q. Thermal aggregation properties of whey protein glycated with various saccharides. Food Hydrocolloids 2013, 32:87-96.
27. Meinders M.B.J., van Vliet T. Modeling water sorption dynamics of cellular solid food systems using free volume theory. Food Hydrocolloids 2009, 23:2234-2242.
28. Mimouni A., Deeth H.C., Whittaker A.K., Gidley M.J., Bhandari B.R. Rehydration process of milk protein concentrate powder monitored by static light scattering. Food Hydrocolloids 2009, 23:1958-1965.
29. Nakano T., Sugimoto Y., Ibrahim H.R., Toba Y., Aoe S., Aoki T. Preparation and characterization of milk calcium salts by using casein phosphopeptide. Preparative Biochemistry and Biotechnology 2000, 30:155-166.
30. Palzer S. The effect of glass transition on the desired and undesired agglomeration of amorphous food powders. Chemical Engineering Science 2005, 60:3959-3968.
31. Panyoyai N., Bannikova A., Small D.M., Kasapis S. Controlled release of thiamin in a glassy carrageenan/glucose syrup matrix. Carbohydrate Polymers 2015, 115:723-731.
32. Pelegrine D.H.G., Gomes M.T.M.S. Analysis of whey protein solubility at high temperatures. International Journal of Food Engineering 2012, 8. Article 23. 10.1515/1556-3758.1265.
33. Relkin P., Shukat R. Food protein aggregates as vitamin-matrix carriers: impact of processing conditions. Food Chemistry 2012, 134:2141-2148.
34. Renzetti S., Voogt J.A., Oliver L., Meinders M.B.J. Water migration mechanisms in amorphous powder material and related agglomeration propensity. Journal of Food Engineering 2012, 110:160-168.
35. Ritger P.L., Peppas N.A. A simple equation for description of solute release I. Fickian and non-Fickian release from non-swellable devices in the form of slabs, spheres, cylinders or discs. Journal of Controlled Release 1987, 5:23-36.
36. Sablani S.S., Kasapis S., Rahman M.S. Evaluating water activity and glass transition concepts for food stability. Journal of Food Engineering 2007, 78:266-271.
37. Shu B., Yu W., Zhao Y., Liu X. Study on microencapsulation of lycopene by spray-drying. Journal of Food Engineering 2006, 76:664-669.
38. Siepmann J., Siepmann F. Modeling of diffusion controlled drug delivery. Journal of Controlled Release 2012, 161:351-362.
39. Tien C.L., Letendre M., Ispas-Szabo P., Mateescu M.A., Delmas-Patterson G., Yu H.-L., et al. Development of biodegradable films from whey proteins by cross-linking and entrapment in cellulose. Journal of Agricultural and Food Chemistry 2000, 48:5566-5577.
40. Yang N., Liu Y., Ashton J., Gorczyca E., Kasapis S. Phase behavior and in vitro hydrolysis of wheat starch in mixture with whey protein. Food Chemistry 2013, 137:76-82.
41. Yoshii H., Neoh T.L., Furata T., Ohkawara M. Encapsulation of proteins by spray drying and crystal transformation method. Drying Technology 2008, 26:1308-1312.
42. Yu Z., Quinn P.J. Dimethyl sulfoxide: a review of its applications in cell biology. Bioscience Report 1994, 14:259-281.