Effects of processing conditions on powder properties of black glutinous rice (Oryza sativa L.) bran anthocyanins produced by spray drying and freeze drying

LWT

Volumn 64, Issue 1, 2015, Pages 405-411

  Laokuldilok, Thunnop ^a   Kanha, Nattapong ^a  

^a CHIANG MAI UNIVERSITY   (Thailand)

Author keywords

Anthocyanins; Black glutinous rice bran; Freeze drying; Microencapsulation; Spray drying

Indexed keywords

ATMOSPHERIC TEMPERATURE; LOW TEMPERATURE DRYING; MICROENCAPSULATION; POLYSACCHARIDES; SPRAY DRYING; THERMAL LOAD;

DEXTROSE EQUIVALENTS; FREEZE DRYING; FREEZE-DRYING PROCESS; GLUTINOUS RICE; INLET AIR TEMPERATURES; MICROENCAPSULATION PROCESS; PROCESSING CONDITION; SPRAY DRYING PROCESS;

ANTHOCYANINS;

EID: 85027949357     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.05.015     Document Type: Article

References (27)

1. Abdel-Aal E.S.M., Young J.C., Rabalski I. Anthocyanin composition in black, blue, pink, purple, and red cereal grains. Journal of Agricultural and Food Chemistry 2006, 54:4696-4704.
2. AOAC Official method of AOAC international 2000, The Association of Official Analytical Chemists, Maryland. 17th ed.
3. Bhandari B.R., Datta N., Howes T. Problems associated with spray drying of sugar-rich foods. Drying Technology 1997, 15:671-684.
4. Birks S. The potential of carrots. Food Manufacture 1999, 47:22-23.
5. Brouillard R. Chemical structure of anthocyanins. Anthocyanins as food colors 1982, 1-40. Academic Press Inc., New York. P. Markakis (Ed.).
6. Cai Y.Z., Croke H. Production and properties of spray-dried Amaranthus betacyanin pigments. Journal of Food Science 2000, 65:1248-1252.
7. Charles A.L., Chang Y.H., Ko W.C., Sriroth K., Haung T.C. Influence of amylopectin structure and amylose content on the gelling properties of five cultivars of cassava starches. Journal of Agricultural and Food Chemistry 2005, 53:2717-2725.
8. Chen P.N., Chu S.C., Chiou H.L., Chiang C.L., Yang S.F., Hsieh Y.S. Cyanidin 3-glucoside and peonidin 3-glucoside inhibit tumor cell growth and induce apoptosis in vitro and suppress tumor growth in vivo. Nutrition and Cancer 2005, 53:232-243.
9. Desobry S., Netto F.M., Labuza T.P. Comparison of spray-drying, drum-drying and freeze-drying for β-carotene encapsulation and preservation. Journal of Food Science 1997, 62:1158-1162.
10. Ersus S., Yurdagel U. Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray dryer. Journal of Food Engineering 2007, 80:805-812.
11. Giusti M.M., Wrolstad R.E. Characterization and measurement of anthocyanins by UV-visible spectroscopy. Current protocols in food analytical chemistry 2001, F1.2.1-F1.2.13. John Wiley & Sons Inc., New York. R.E. Wrolstad (Ed.).
12. Jinapong N., Suphantharika M., Jamnong P. Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering 2008, 84:194-205.
13. Kunapornsujarit D., Intipunya P. Effect of temperature on production of spray dried longan beverage powder. Food and Applied Bioscience Journal 2013, 1:81-89.
14. Main J.H., Clydesdale F.M., Francis F.J. Spray drying anthocyanin concentrates for use as food colorants. Journal of Food Science 1978, 43:1693-1697.
15. Nayak C.A., Rastogi N.K. Effect of selected additives on microencapsulation of anthocyanin by spray drying. Drying Technology 2010, 28:1396-1404.
16. Nijdam J.J., Langrish T.A.G. The effect of surface composition on the functional properties of milk powders. Journal of Food Engineering 2006, 77:919-925.
17. Peleg M., Bagley B. Physical properties of foods 1983, AVI publishing, New York.
18. Quek S.Y., Chok N.K., Swedlund P. The physicochemical properties of spraydried watermelon powder. Chemical Engineering and Processing 2007, 46:386-392.
19. Ray B., Bhunia A. Fundamental food microbiology 2013, CRC press, Florida.
20. Reineccius G.A. The spray drying of food flavours. Drying Technology 2004, 22:1289-1324.
21. Rodriguez-Saona L.E., Guisti M.M., Wrolstad R.E. Color and pigment stability of red radish and red fleshed potato anthocyanins in juice model systems. Journal of Food Science 1999, 64:451-456.
22. Sarochwikasit S., Tangduangdee C. Effect of drying temperature and drying aids on qualities of spray dried pineapple juice. KMUTT Research and Development Journal 2011, 34:203-215.
23. Sharma A., Jana A.H., Chavan R.S. Functionality of milk powders and milk-based powders for end use applications-A review. Comprehensive Reviews in Food Science and Food Safety 2012, 11:518-528.
24. Shittu T.A., Lawal M.O. Factors affecting instant properties of powdered cocoa beverages. Food Chemistry 2007, 100:91-98.
25. Tonon R.V., Brabet C., Hubinger M.D. Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying. Journal of Food Engineering 2008, 88:411-418.
26. Wang L.S., Stoner G.D. Anthocyanins and their role in cancer prevention. Cancer Letters 2008, 269:281-290.
27. Wagner L.A., Warthesen J. Stability of Spray-dried encapsulated carrot carotenes. Journalof Food Science 1995, 60:1048-1053.