Food Powder Properties and Influencing Factors

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (20 September 2023) | Viewed by 5919

Special Issue Editor


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Guest Editor
LIBio, Université de Lorraine, F-54000 Nancy, France
Interests: dairy matrices; food powders; powder surface; microscopy; storage; lactic acid bacteria

Special Issue Information

Dear Colleagues,

Food powders represent a large proportion of the total processed food in the world. There are several reasons for this, such as extended shelf-life, facilitated transport and usage convenience, relatively high stability, and the possibility of a high rate of production. The preservation of excellent functional properties strongly depends on powder processing parameters and storage conditions. For example, an increase in water content during storage causes powder adhesion through the powder particle surfaces leading to powder caking, loss of flowability, and loss of solubility, which affect the quality of the final product. Thus, much attention must be paid to understanding particulate food systems and how intrinsic and extrinsic factors can influence them. This involves the control of the surface and internal structures of powder particles.

This Special Issue focuses on particle structure and surface characterization, chemical and physicochemical characterization, powder rheological properties, powder reconstitution behavior and the factors (temperature, relative humidity, duration, light exposure, vibrations, etc.) impacting their functionality.

Dr. Jennifer Burgain
Guest Editor

Manuscript Submission Information

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Keywords

  • particle structure
  • particle surface
  • powder reconstitution
  • powder flowability
  • powder storage
  • spray-drying
  • freeze-drying
  • grinding
  • dairy powders
  • plant powders

Published Papers (3 papers)

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Research

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16 pages, 5748 KiB  
Article
Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior
by Qun Zhang, Yan Shi, Zongcai Tu, Yueming Hu and Chengyan He
Foods 2022, 11(23), 3923; https://doi.org/10.3390/foods11233923 - 05 Dec 2022
Cited by 3 | Viewed by 1881
Abstract
The effects of different emulsifiers, such as soy protein isolate–sucrose ester (SPI-SE) and whey protein isolate–sucrose ester (WPI-SE), on the properties of the emulsion during the microencapsulation of cannabis oil were studied. The influence of SE concentration on the emulsion properties of the [...] Read more.
The effects of different emulsifiers, such as soy protein isolate–sucrose ester (SPI-SE) and whey protein isolate–sucrose ester (WPI-SE), on the properties of the emulsion during the microencapsulation of cannabis oil were studied. The influence of SE concentration on the emulsion properties of the two emulsifying systems was analyzed. The results of the adsorption kinetics show that SE can decrease the interfacial tension, particle size and zeta potential of the emulsions. The results of the interfacial protein concentration show that SE could competitively replace the protein at the oil-water interface and change the strength of the interfacial film. The results of the viscoelastic properties show that the emulsion structure of the two emulsion systems results in the maximum value when the concentration of SE is 0.75% (w/v), and the elastic modulus (G’) of the emulsion prepared with SPI-SE is high. The viscosity results show that all emulsions show shear-thinning behavior and the curve fits well with the Ostwald–Dewaele model. The addition of SE in the emulsions of the two emulsion systems can effectively stabilize the emulsion and change the composition and strength of the oil–water interface of the emulsion. The cannabis oil microcapsules prepared with protein-SE as an emulsion system exhibit high quality. Full article
(This article belongs to the Special Issue Food Powder Properties and Influencing Factors)
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21 pages, 8264 KiB  
Article
Development of Vacuum-Steam Combination Heating System for Pasteurization of Sprout Barley Powder
by Seon Ho Hwang, Sung Yong Joe, Jun-Hwi So and Seung Hyun Lee
Foods 2022, 11(21), 3425; https://doi.org/10.3390/foods11213425 - 28 Oct 2022
Cited by 1 | Viewed by 1498
Abstract
The processing of sprout vegetables in powder form has been known to extend the shelf-life by retaining nutritional values; however, sprout powder products were exposed to a variety of contaminants, such as microbial contaminants, during processing and storage. Therefore, the proper treatment for [...] Read more.
The processing of sprout vegetables in powder form has been known to extend the shelf-life by retaining nutritional values; however, sprout powder products were exposed to a variety of contaminants, such as microbial contaminants, during processing and storage. Therefore, the proper treatment for removing the contaminants in the powder was required without compromising their quality properties. This study was conducted (1) to determine a suitable pasteurization method for sprout barley powder, and (2) to investigate the effect of vacuum-steam heating combination treatment on the quality change and the lethality of microorganisms in sprout barley powder. The heating pattern of sprout barley powder was elucidated with a vacuum-thermal combination system consisting of a vacuum chamber, overhead stirrer, far-infrared heater, and PID (Proportional-Integral-Differential) controller. In addition, the mixing patterns of sprout barley powder, depending on the types of stirring blades, were evaluated by discrete element modeling using EDEM™ software. The vacuum-steam combination heating system was fabricated using the investigated pre-design factors. The quality change in sprout barely powder was evaluated by measuring the microbial inactivation, CIE values (L*, a*, b*, ΔE), and water activity (aw). During the pasteurization process, steam could be directly injected into the chamber at regular intervals for two hours to transfer moisture and heat to the powder. By combining steam and vacuum conditions, the population of E. coli O157:H7 in the powder was reduced by 4.33 log CFU/g, eliminating all E. coli O157:H7 in the powder. In addition, the water activity (aw) of the powder was significantly decreased in a vacuum pressure environment without the quality deterioration. Full article
(This article belongs to the Special Issue Food Powder Properties and Influencing Factors)
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Review

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24 pages, 8586 KiB  
Review
Impact of Processing and Physicochemical Parameter on Hibiscus sabdariffa Calyxes Biomolecules and Antioxidant Activity: From Powder Production to Reconstitution
by Cho Urielle M’be, Joël Scher, Claire Gaiani, N’Guessan Georges Amani and Jennifer Burgain
Foods 2023, 12(16), 2984; https://doi.org/10.3390/foods12162984 - 08 Aug 2023
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Abstract
Hibiscus sabdariffa is a tropical plant with red calyxes whose anthocyanins, phenols, and antioxidant activity make it attractive to consumers both from a nutritional and medicinal standpoint. Its seasonality, perishability, and anthocyanin instability, led to the setup of stabilization methods comprising drying and [...] Read more.
Hibiscus sabdariffa is a tropical plant with red calyxes whose anthocyanins, phenols, and antioxidant activity make it attractive to consumers both from a nutritional and medicinal standpoint. Its seasonality, perishability, and anthocyanin instability, led to the setup of stabilization methods comprising drying and powdering. However, its properties can often be altered during these stabilization processes. Treatments such as dehumidified-air-drying, infrared drying, and oven-drying, and their combination showed better quality preservation. Moreover, powder production enables superior biomolecule extractability which can be linked to a higher bioaccessibility. However, the required temperatures for powder production increase the bioactive molecules degradation leading to their antioxidant activity loss. To overcome this issue, ambient or cryogenic grinding could be an excellent method to improve the biomolecule bioavailability and accessibility if the processing steps are well mastered. To be sure to benefit from the final nutritional quality of the powder, such as the antioxidant activity of biomolecules, powders have to offer excellent reconstitutability which is linked to powder physicochemical properties and the reconstitution media. Typically, the finest powder granulometry and using an agitated low-temperature reconstitution media allow for improving anthocyanin extractability and stability. In this review, the relevant physicochemical and processing parameters influencing plant powder features from processing transformation to reconstitution will be presented with a focus on bioactive molecules and antioxidant activity preservation. Full article
(This article belongs to the Special Issue Food Powder Properties and Influencing Factors)
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