Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract

Spray-drying is one of the most popular techniques in the food industry for converting liquid material from a fluid state into a form of dried particles to produce encapsulated or instant products. Instant products are considered as convenient foods; moreover, the goal of encapsulation is to close the bioactive compounds in a shell, preventing them from being affected by environmental factors. The purpose of this study was to examine the influence of spray-drying conditions, in particular three inlet temperatures, on the physicochemical and antioxidant properties of powders obtained from Camelina Press Cake Extract (CPE). The CPE was spray-dried at 140 °C, 160 °C and 180 °C. The solubility, Carr and Hausner Indexes, tapped densities and water activity of the powders were analyzed. The structural changes were also detected using FTIR spectroscopy. Additionally, the characteristics of the initial and reconstituted samples and their rheological properties were evaluated. The antioxidant potential, total polyphenols and flavonoids content, free amino acids, and the Maillard reaction products contents in the spray-dried powders were also evaluated. The results indicate a cascade of changes between the initial and reconstituted samples, and important changes in the bioactive potential of samples. The inlet temperature significantly influenced the solubility, flowability and particle sizes of the powders, as well as Maillard products formation. The results of the rheological measurements illustrate the changes after the reconstitution of extracts. This study indicates the optimal parameters of CPE spray-drying, those that yield favorable physicochemical and functional values, which may open up a promising path for CPE valorization, indicating its potential and the possibilities of its use.

[1]  F. Saeed,et al.  Innovative applications and therapeutic potential of oilseeds and their by‐products: An eco‐friendly and sustainable approach , 2023, Food science & nutrition.

[2]  T. Langrish,et al.  Applications of aged powders of spray-dried whey protein isolate and ascorbic acid in the field of food safety , 2023, Drying Technology.

[3]  J. Chandrapala,et al.  Influence of Spray Drying on Encapsulation Efficiencies and Structure of Casein Micelles Loaded with Anthraquinones Extracted from Aloe vera Plant , 2022, Applied Sciences.

[4]  Łukasz Łopusiewicz,et al.  The Effect of Yogurt and Kefir Starter Cultures on Bioactivity of Fermented Industrial By-Product from Cannabis sativa Production—Hemp Press Cake , 2022, Fermentation.

[5]  M. Maffia,et al.  Non-Celiac Gluten Sensitivity and Protective Role of Dietary Polyphenols , 2022, Nutrients.

[6]  P. Kwiatkowski,et al.  Production and Characterization of Yogurt-Like Fermented Beverage Based on Camelina (Camelina sativa L.) Seed Press Cake , 2022, Applied Sciences.

[7]  A. Paiva,et al.  Recovery of antioxidant protein hydrolysates from shellfish waste streams using subcritical water extraction , 2021, Food and Bioproducts Processing.

[8]  Łukasz Łopusiewicz,et al.  The Application of Spray-Dried and Reconstituted Flaxseed Oil Cake Extract as Encapsulating Material and Carrier for Probiotic Lacticaseibacillus rhamnosus GG , 2021, Materials.

[9]  Yin Wan,et al.  Modification of soy protein isolate by Maillard reaction and its application in microencapsulation of Limosilactobacillusreuteri. , 2021, Journal of bioscience and bioengineering.

[10]  E. Maes,et al.  Effect of Spray-Drying and Freeze-Drying on the Composition, Physical Properties, and Sensory Quality of Pea Processing Water (Liluva) , 2021, Foods.

[11]  C. Brennan,et al.  Functionalization of whey protein isolate fortified with blackcurrant concentrate by spray-drying and freeze-drying strategies. , 2021, Food research international.

[12]  Łukasz Łopusiewicz,et al.  The Influence of Flaxseed Oil Cake Extract on Oxidative Stability of Microencapsulated Flaxseed Oil in Spray-Dried Powders , 2021, Antioxidants.

[13]  C. Dima,et al.  Green biopolymers from by-products as wall materials for spray drying microencapsulation of phytochemicals , 2021 .

[14]  Łukasz Łopusiewicz,et al.  Formulation and Evaluation of Spray-Dried Reconstituted Flaxseed Oil-in-Water Emulsions Based on Flaxseed Oil Cake Extract as Emulsifying and Stabilizing Agent , 2021, Foods.

[15]  Petraru Ancuța,et al.  Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review , 2020, Applied Sciences.

[16]  N. Saari,et al.  Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder. , 2020, Food research international.

[17]  A. Wojdyło,et al.  Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders , 2020, Molecules.

[18]  Łukasz Łopusiewicz,et al.  Biotransformation of Flaxseed Oil Cake into Bioactive Camembert-Analogue Using Lactic Acid Bacteria, Penicillium camemberti and Geotrichum candidum , 2020, Microorganisms.

[19]  D. Vergara,et al.  Effect of Three Polysaccharides (Inulin, and Mucilage from Chia and Flax Seeds) on the Survival of Probiotic Bacteria Encapsulated by Spray Drying , 2020, Applied Sciences.

[20]  K. Waldron,et al.  Oilseeds beyond oil: Press cakes and meals supplying global protein requirements , 2020, Trends in Food Science & Technology.

[21]  D. Vodnar,et al.  Spray drying and storage of probiotic enriched almond milk: probiotic survival and physicochemical properties. , 2020, Journal of the science of food and agriculture.

[22]  Łukasz Łopusiewicz,et al.  Valorization of Flaxseed Oil Cake Residual from Cold-Press Oil Production as a Material for Preparation of Spray-Dried Functional Powders for Food Applications as Emulsion Stabilizers , 2020, Biomolecules.

[23]  P. Kwiatkowski,et al.  Development, Characterization, and Bioactivity of Non-Dairy Kefir-Like Fermented Beverage Based on Flaxseed Oil Cake , 2019, Foods.

[24]  Jinhong Kang,et al.  Antioxidant Activity and Main Chemical Components of a Novel Fermented Tea , 2019, Molecules.

[25]  M. Mohammadi,et al.  Influence of spray drying encapsulation on the retention of antioxidant properties and microstructure of flaxseed protein hydrolysates. , 2019, Colloids and surfaces. B, Biointerfaces.

[26]  Hannatu K. Ali,et al.  Influence of spray-drying on improving the quality of dried carob juice , 2019, Quality Assurance and Safety of Crops & Foods.

[27]  D. Kurasiak-Popowska,et al.  Analysis of Distribution of Selected Bioactive Compounds in Camelina sativa from Seeds to Pomace and Oil , 2019, Agronomy.

[28]  J. Regenstein,et al.  Effects of skim milk pre-acidification and retentate pH-restoration on spray-drying performance, physico-chemical and functional properties of milk protein concentrates. , 2019, Food chemistry.

[29]  C. Scarlett,et al.  Encapsulation of Citrus By-Product Extracts by Spray-Drying and Freeze-Drying Using Combinations of Maltodextrin with Soybean Protein and ι-Carrageenan , 2018, Foods.

[30]  G. Rowicka,et al.  Oxidative and Antioxidative Status of Children with Celiac Disease Treated with a Gluten Free-Diet , 2018, Oxidative medicine and cellular longevity.

[31]  D. Sanders,et al.  Coeliac disease , 2018, The Lancet.

[32]  S. Boostani,et al.  Fabrication and characterisation of soy protein isolate-grafted dextran biopolymer: A novel ingredient in spray-dried soy beverage formulation. , 2017, International journal of biological macromolecules.

[33]  O. Trass,et al.  Preparation and Characterization of Camelina sativa Protein Isolates and Mucilage , 2017 .

[34]  N. Shiomi,et al.  Superfood and Functional Food - An Overview of Their Processing and Utilization , 2017 .

[35]  H. Zieliński,et al.  Functional Properties and Maillard Reaction Product Formation in Rye-Buckwheat Ginger Cakes Enhanced with Rutin , 2017 .

[36]  X. Sun,et al.  Characterization of gum isolated from Camelina seed , 2016 .

[37]  W. Ambroziak,et al.  Effect of Microencapsulation by Spray-Drying and Freeze-Drying Technique on the Antioxidant Properties of Blueberry (Vaccinium myrtillus) Juice Polyphenolic Compounds , 2016 .

[38]  B. Adhikari,et al.  Emulsifying properties and structure changes of spray and freeze-dried peanut protein isolate , 2016 .

[39]  F. Ibrahim,et al.  Chemical Composition, Medicinal Impacts and Cultivation of Camelina (Camelina sativa): Review , 2016 .

[40]  Z. Erbay,et al.  Effects of spray-drying conditions on the chemical, physical, and sensory properties of cheese powder. , 2015, Journal of dairy science.

[41]  D. Sanders,et al.  Systematic review: noncoeliac gluten sensitivity , 2015, Alimentary pharmacology & therapeutics.

[42]  P. S. Raju,et al.  Rheological characteristics of reconstituted spray dried beetroot (Beta vulgaris L.) juice powder at different solid content, temperatures and carrier materials. , 2015 .

[43]  C. Ramachandra,et al.  Influence of processing conditions on functional and reconstitution properties of milk powder made from Osmanabadi goat milk by spray drying , 2014 .

[44]  W. Rzeski,et al.  Biological Properties of Melanoidins: A Review , 2014 .

[45]  M. A. Rao,et al.  Rheology of Fluid, Semisolid, and Solid Foods: Principles and Applications , 2014 .

[46]  M. A. Rao.  Flow and Functional Models for Rheological Properties of Fluid Foods , 2014 .

[47]  D. Zielińska,et al.  Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life. , 2012, Food chemistry.

[48]  C. Selomulya,et al.  Functionality of milk protein concentrate: Effect of spray drying temperature , 2012 .

[49]  H. Abramovič,et al.  The occurrence and characterisation of phenolic compounds in Camelina sativa seed, cake and oil , 2012 .

[50]  Peter HR Green,et al.  Spectrum of gluten-related disorders: consensus on new nomenclature and classification , 2012, BMC Medicine.

[51]  J. Simal-Gándara,et al.  Changes in antioxidant flavonoids during freeze-drying of red onions and subsequent storage. , 2011 .

[52]  H. Labouré,et al.  Aroma perception in dairy products: the roles of texture, aroma release and consumer physiology. A review. , 2011 .

[53]  J. Rodríguez-Ramírez,et al.  Effects of drying conditions on the rheological properties of reconstituted mucilage solutions (Opuntia ficus-indica) , 2011 .

[54]  M. Barać,et al.  Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes , 2010, International journal of molecular sciences.

[55]  M. Witczak,et al.  Effect of Temperature and Soluble Solids Content on the Viscosity of Beetroot (Beta vulgaris) Juice Concentrate , 2010 .

[56]  M. Fonseca,et al.  Antioxidant activity and physical-chemical properties of spray and spouted bed dried extracts of Bauhinia forficata , 2009 .

[57]  A. Michalska,et al.  Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread , 2008 .

[58]  M. Suphantharika,et al.  Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration , 2008 .

[59]  M. Rosa,et al.  Effect of drying conditions on bioactive compounds and antioxidant activity of broccoli (Brassica oleracea L.) , 2006 .

[60]  John J. Fitzpatrick,et al.  Effect of powder properties and storage conditions on the flowability of milk powders with different fat contents , 2004 .

[61]  Jing-yu Wei,et al.  Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay , 2003 .

[62]  P. Cunniff.  Official Methods of Analysis of AOAC International , 2019 .

[63]  H. Hausner.  FRICTION CONDITIONS IN A MASS OF METAL POWDER. , 1967 .

[64]  R L Carr,et al.  EVALUATING FLOW PROPERTIES OF SOLIDS , 1965 .