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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

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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 (2 papers)

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Research

Open AccessArticle

Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior

and

Foods 2022, 11(23), 3923; https://doi.org/10.3390/foods11233923 - 05 Dec 2022

Viewed by 794

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 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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Open AccessArticle

Development of Vacuum-Steam Combination Heating System for Pasteurization of Sprout Barley Powder

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Foods 2022, 11(21), 3425; https://doi.org/10.3390/foods11213425 - 28 Oct 2022

Viewed by 759

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 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 (a_w). 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 (a_w) 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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