Moisture content and aerodynamic particle size are critical quality attributes for spray-dried protein formulations. In this study, spray-dried insulin powders intended for pulmonary delivery were produced applying design of experiments methodology. Near infrared spectroscopy (NIR) in combination with preprocessing and multivariate analysis in the form of partial least squares projections to latent structures (PLS) were used to correlate the spectral data with moisture content and aerodynamic particle size measured by a time of flight principle. PLS models predicting the moisture content were based on the chemical information of the water molecules in the NIR spectrum. Models yielded prediction errors (RMSEP) between 0.39% and 0.48% with thermal gravimetric analysis used as reference method. The PLS models predicting the aerodynamic particle size were based on baseline offset in the NIR spectra and yielded prediction errors between 0.27 and 0.48 μm. The morphology of the spray-dried particles had a significant impact on the predictive ability of the models. Good predictive models could be obtained for spherical particles with a calibration error (RMSECV) of 0.22 μm, whereas wrinkled particles resulted in much less robust models with a Q (2) of 0.69. Based on the results in this study, NIR is a suitable tool for process analysis of the spray-drying process and for control of moisture content and particle size, in particular for smooth and spherical particles.
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http://dx.doi.org/10.1208/s12249-012-9796-1 | DOI Listing |
Food Sci Nutr
January 2025
Department of Animal Science, Azadshahr Branch Islamic Azad University Azadshahr Iran.
Wheat gluten is a by-product of the wheat starch industry, rich in bioactive peptides. Spray drying is an effective method for improving the stability of bioactive compounds. So, the aim of this study was to produce gluten hydrolysate by different proteases (alcalase, pancreatin, and trypsin) at different times (40-200 min).
View Article and Find Full Text PDFFood Sci Nutr
January 2025
Department of Fisheries and Aquatic Sciences, College of Agriculture and Environmental Sciences Bahir Dar University Bahir Dar Ethiopia.
The quality and safety of fish products are crucial because poorly handled fish products can result in foodborne illnesses, spoilage, and economic losses. Data on the nutritional and microbiological quality of fish products in Ethiopia, especially in Lake Tana, is limited. This study assessed the proximate composition and microbial quality of raw and open sun-dried fish products in Lake Tana.
View Article and Find Full Text PDFSingle use plastics are a leading source of microplastics that have been detected along the food chain. This study evaluated the potential of starch (ST) and carrageenan (CRG) in packaging film formulation. CRG isolated from the seaweed (SW) was blended with starch and cast to obtain films whose moisture content (MC), total soluble matter (TSM), degree of solubility (DS), water vapor permeability (WVP), opacity (O), contact angles (CA), moisture absorption (MA), and percent elongation (PE) were evaluated.
View Article and Find Full Text PDFFood Sci Nutr
January 2025
School of Applied Sciences, Division of Engineering and Food Science University of Abertay Dundee Scotland UK.
This study investigates the effects of three brown seaweed species (, , and ), their pre-processing treatments, and incorporation percentages on the physical and sensory properties of crackers. Significant ( ≤ 0.001) two-way and three-way interactions were observed for moisture content, with seaweed addition generally resulting in drier crackers.
View Article and Find Full Text PDFThis study investigates the nutritional and anti-nutrient profiles of extrudates produced from seven formulations of pearl millet and Bambara groundnut flour in seven different ratios: 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, and 80:20, with 100% pearl millet and 100% Bambara groundnut extrudates used as controls. The extrudates were processed using a twin screw extruder and analyzed for their nutritional and anti-nutritional properties. The findings revealed a rising pattern in the content of fiber, moisture, protein, ash and fat as the substitution of Bambara groundnut increased in the extrudate.
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