Abstract

This study investigated the impacts of carrier agents on the physicochemical properties and antioxidant retention rate of spray drying powders from blanching liquids of Stropharia rugoso-annulata (BLS) and Agaricus brunnescens (BLA). Physicochemical, nutritional and antioxidant properties of the powder were examined in order to better determine potential applications of powders. Carrier agents could improve the qualities of the spray drying BLS powders and BLA powders and &beta-Cyclodextrin (&beta-CD) was more suitable as carrier agent than Maltodextrin (MD). The powder had higher flour yield and antioxidant retention rate while &beta-CD addition rate was 44.44 g/100 g (w/w).Proximate composition and total phenolics were performed. The powder was ranging from 5 and 30 &mum in particle size with spherical particle morphology. BLA powders had higher antioxidant activity (hydroxyl radical scavenging capacity and lipid peroxidation inhibition ability) than BLS powder.

Keywords:

Antioxidant activity, blanching liquid, nutrition, physicochemical properties, spray drying,

References

1. Ahmed, M., M.S. Akter, J.C. Lee and J.B. Eun, 2010. Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato. LWT-Food Sci. Technol., 43(9): 1307-1312.
   Direct Link
2. AOAC, 2012. Official Methods of Analysis of AOAC International. 19th Edn., Association of Official Analytical Chemists, Arlington, VA, USA.
   
3. Bhandari, B. and T. Howes, 2005. Relating the stickiness property of foods undergoing drying and dried products to their surface energetics. Dry. Technol., 23(4): 781-797.
   Direct Link    Direct Link
4. Cervantes-Martínez, L., R.F. Medina-Torres and C.V. González-Laredo, 2014. Study of spray drying of the Aloe vera mucilage (Aloe vera barbadensis Miller) as a function of its rheological properties. LWT -Food Sci. Technol., 55(2): 426-435.
   Direct Link
5. Chegini, G.R. and B. Ghobadian, 2005. Effect of spray drying conditions on physical properties of orange juice powder. Dry. Technol., 23(3): 656-668.
   CrossRef    Direct Link
6. Chen, J.C., P.F. Lai, Y.B. Li, H.S. Shen and X.H. Zhou, 2014. Effect of spray drying technique on processing of Stropharia rugoso-annulata farl: Murrill blanching liquid. Adv. J. Food Sci. Technol., 6(4): 512-516.
   Direct Link
7. Damodaran, S., 1996. Amino Acids, Peptides and Proteins. In: Fennema, O.R. (Ed.), Food Chemistry. Marcel Dekker, New York, USA, pp: 321-430.
   Direct Link
8. Fang, Z.X. and B. Bhandari, 2011. Effect of spray drying and storage on the stability of bayberry polyphenols. Food Chem., 129(3): 1139-1147.
   Direct Link    PMid:25212349    
9. Ferrari, C.C., S.P.M. Germer and J.M. de Aguirre, 2012a. Effects of spray-drying conditions on the physicochemical properties of blackberry powder. Dry. Technol., 30(2): 154-163.
   Direct Link    Direct Link
10. Ferrari, C.C., S.P.M. Germer, I.D. Alvim, F.Z. Vissotto and J.M. Aguirre, 2012b. Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying. Int. J. Food Sci. Tech., 47(6): 1237-1245.
    Direct Link    Direct Link
11. Kha, T.C., M.H. Nguyen and P.D.Z. Roach, 2010. Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. J. Food Eng., 98(3): 385-392.
    Direct Link    
12. Lee, K.H., T.Y. Wu and L.F. Siow, 2013. Spray drying of red (Hylocereus polyrhizus) and white (Hylocereus undatus) dragon fruit juices: Physicochemical and antioxidant properties of the powder. Int. J. Food Sci. Tech., 48(1): 2391-2399.
    Direct Link    
13. Martha, G.R.G., A.A.G. Carlos, Q.R. Armando, J.A. Teresita de Jesús, A.G.U. Janeth, G.B.G. Juan, L.G. Daniel and C.V. Karla, 2014. Effect of soluble fiber on the physicochemical properties of cactus pear (Opuntia ficus indica) encapsulated using spray drying. Food Sci. Biotechnol., 23(3): 755-763.
    Direct Link    
14. Maruf, A., S.A. Mst, J. Lee and J.B. Eun, 2010. Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato. LWT-Food Sci. Technol., 43(9): 1307-1312.
    Direct Link
15. Ng, L.T., P.H. Chong, A.Y. Yus, N.L. Chin, A.T. Rosnita, S.T. Farah and G.A. Mohammad, 2012. Physicochemical and nutritional properties of spray-dried pitaya fruit powder as natural colorant. Food Sci. Biotechnol., 21(3): 675-682.
    Direct Link    Direct Link
16. Nur, A.M.D., J.B. Nusrat and M.D. Rafiquzzaman, 2013. Review on in vivo and in vitro methods evaluation of antioxidant activity. Saudi Pharm. J., 21(2): 143-152.
    Direct Link    PMid:24936134 PMCid:PMC4052538    
17. Obón, J.M., M.R. Castellar, M. Alacid and A.O. Fern, 2009. Production of a red-purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems. J. Food Eng., 90(4): 471-479.
    Direct Link    Direct Link
18. Peng, Z., J. Li, Y.F. Guan and G.H. Zhao, 2013. Effect of carriers on physicochemical properties, antioxidant activities and biological components of spray-dried purple sweet potato flours. LWT-Food Sci. Technol., 51(1): 348-355.
    Direct Link
19. Phisut, N., 2012. Spray drying technique of fruit juice powder: Some factors influencing the properties of product. Int. Food Res. J., 19(4): 1297-1306.
    Direct Link
20. Proestos, C., I.S. Boziaris, G.J.E. Nychas and M. Komaitis, 2006. Analysis of flavonoids and phenolic acids in Greek aromatic plants: Investigation of their antioxidant capacity and antimicrobial activity. Food Chem., 95(4): 664-671.
    Direct Link    
21. Quek, S.Y., N.K. Chok and P. Swedlund, 2007. The physicochemical properties of spray-dried watermelon powders. Chem. Eng. Process., 46(5): 386-392.
    Direct Link    Direct Link
22. Rattes, A.L.R. and W.P. Oliveira, 2007. Spray drying conditions and encapsulating composition effects on formation and properties of sodium diclofenac microparticles. Powder Technol., 171(1): 7-14.
    Direct Link    
23. Samaneh, K., R.W.D. Wan, M.M. Nourouzi, N. Farideh and G. Mostafa, 2015. Spray drying: An overview on wall deposition, process and modeling. J. Food Eng., 146: 152-162.
    Direct Link
24. Schuck, P., A. Dolivet and R. Jeantet, 2012. Analytical Methods for Food and Dairy Powders. Wiley, West Sussex, UK, pp: 119-149.
    Direct Link    Direct Link
25. Serratosa, M.P., A. Marquez, A. Lopez-Toledano, M. Medina and J. Merida, 2011. Changes in hydrophilic and lipophilic antioxidant activity in relation to their phenolic composition during the chamber drying of red grapes at a controlled temperature. J. Agr. Food Chem., 59: 1882-1892.
    Direct Link    PMid:21319807    
26. Singleton, V.L. and J.A. Rossi, 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Viticult., 16: 144-158.
    Direct Link
27. Tonon, R.V., C. Brabet and M.D. Hubinger, 2008. Influence of process conditions on the physicochemical properties of acai (Euterpe oleraceae Mart.) powder produced by spray drying. J. Food Eng., 88(3): 411-418.
    CrossRef    Direct Link
28. Vardin, H. and M. Yasar, 2012. Optimisation of pomegranate (Punica Granatum L.) juice spray-drying as affected by temperature and maltodextrin content. Int. J. Food Sci. Tech., 47(1): 167-176.
    Direct Link    
29. Walton, D.E. and C.J. Mumford, 1999. Spray dried products-characterization of particle morphology. Chem. Eng. Res. Des., 77(1): 21-38.
    Direct Link    
30. Watson, R.R., 2014. Polyphenols in Plants: Isolation, Purification and Extract Preparation. Academic Press, London, England.
    Direct Link

Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.