Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier

Abstract

This study was aimed at spray drying hydrolysed casein using gum Arabic as the carrier agent, in order to decrease the bitter taste. Three formulations with differing proportions of hydrolysed casein: gum Arabic (10:90, 20:80 and 30:70) were prepared and characterized. They were evaluated for their moisture content, water activity, hygroscopicity, dispersibility in water and in oil, particle size and distribution, particle morphology, thermal behaviour (DSC) and bitter taste by a trained sensory panel using a paired-comparison test (free samples vs. spray dried samples). The proportion of hydrolysed casein did not affect the morphology of the microspheres. The spray drying process increased product stability and modified the dissolution time, but had no effect on the ability of the material to dissolve in either water or oil. The sensory tests showed that the spray drying process using gum Arabic as the carrier was efficient in attenuating or masking the bitter taste of the hydrolysed casein.

This is a preview of subscription content, access via your institution.

Fig. 1
Fig. 2
Fig. 3

References

  1. Barbosa CMS, Morais HA, Delvivo FM, Mansur HS, Oliveira MCO, Silvestre MPC (2004) Papain hydrolysates of casein: molecular weight profile and encapsulation in lipospheres. J Sci Food Agric 84(14):1891–1900

    CAS  Article  Google Scholar 

  2. BeMiller JN, Whistler RL (1996) Carbohydrates. In: Fennema OR (ed) Food Chemistry, vol 3. Marcel Dekker, New York, pp 157–224

    Google Scholar 

  3. Bertolini AC, Siani AC, Grosso CRF (2001) Stability of monoterpenes encapsulated in gum arabic by spray-drying. J Agric Food Chem 49:780–785

    CAS  Article  Google Scholar 

  4. Bruschi ML, Cardoso MLC, Lucchesi MB, Gremião MPD (2003) Gelatin microparticles containing propolis obtained by spray-drying technique: preparation and characterization. Int J Pharm 264:45–55

    CAS  Article  Google Scholar 

  5. Cai YZ, Corke H (2000) Production and properties of spray dried Amaranthus betacyanin pigments. J Food Sci 65:1248–1252

    CAS  Article  Google Scholar 

  6. Comunian TA, Monterrey-Quintero ES, Thomazini M, Balieiro JCC, Piccone P, Pittia P, Favaro-Trindade CS (2011) Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate-based carrier systems. Int J Food Sci Technol 46:1259–1265

    CAS  Article  Google Scholar 

  7. El-Tinay AH, Ismail IA (1985) Effect of some additives and processes on the characteristics of agglomerated and granulated spray-dried Roselle powder. Acta Alimentaria Hung 14:283–295

    Google Scholar 

  8. Favaro-Trindade CS, Santana AS, Monterrey-Quintero ES, Trindade MA, Netto FM (2010) The use of spray drying technology to reduce bitter taste of casein hydrolysate. Food Hydrocoll 24:336–340

    CAS  Article  Google Scholar 

  9. Goula MA, Adamopoulos KG (2005) Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties. J Food Eng 66:35–42

    Article  Google Scholar 

  10. Jardim DCP, Candido LMB, Netto FM (1999) Sorption isotherms and glass transition temperatures of fish protein hydrolysates with different degrees of hydrolysis. Int J Food Prop 2(3):227–242

    CAS  Article  Google Scholar 

  11. Kalichevsky MT, Blanshard JM, Tokarczuck PF (1993) Effect of water content and sugars on the glass transition of casein and sodium caseinate. Int J Food Sci Technol 28:139–151

    CAS  Article  Google Scholar 

  12. Karim AA, Bhat R (2008) Gelatin alternatives for the food industry: recent developments, challenges and prospects. Trends Food Sci Technol 19:644–656

    CAS  Article  Google Scholar 

  13. Kurozawa LE, Park KJ, Hubinger MD (2009) Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein. J Food Eng 91:287–296

    CAS  Article  Google Scholar 

  14. Lagemaat J, Silván JM, Moreno FJ, Olano A, Castillo MD (2007) In vitro glycation and antigenicity of soy proteins. Food Res Int 40:153–160

    Article  Google Scholar 

  15. Meilgaard M, Civille GV, Carr BT (1991) Sensory Evaluation Techniques, 2nd edn. CRC Press, Florida, USA

    Google Scholar 

  16. Mendanha DV, Ortiz SEM, Favaro-Trindade CS, Mauri A, Monterrey-Quintero ES, Thomazini M (2009) Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin. Food Res Int 42(8):1099–1104

    CAS  Article  Google Scholar 

  17. Mizumoto T, Tamura T, Kawai H, Kajiyama A, Itai S (2008) Formulations desing of taste-masked particles, including famotidine, for oral fast disintegrating dosage form. Chem Pharm Bull 56(4):530–535

    CAS  Article  Google Scholar 

  18. Morais HA, De Marco LM, Oliveira MC, Silvestre MPC (2005) Casein hydrolysates using papain: peptide profile and encapsulation in liposomes. Acta Aliment 34(1):59–69

    CAS  Article  Google Scholar 

  19. Newell GJ, MacFarlane JD (1987) Expanded tables for multiple comparison procedures in the analysis of ranked data. J Food Sci 52(6):1721–1725

    Article  Google Scholar 

  20. Oliveira AC, Moretti TS, Boschini C, Baliero JCC, Freitas AP, Freitas O, Favaro-Trindade CS (2007a) Microencapsulation of B. lactis (BI 01) and L. acidophilus (LAC 4) by complex coacervation followed by spouted-bed drying. Drying Technol 25:1687–1693

    Article  Google Scholar 

  21. Oliveira AC, Moretti TS, Boschini C, Baliero JCC, Freitas O, Favaro-Trindade CS (2007b) Stability of microencapsulated B. lactis (BI 01) and L. acidophilus (LAC 4) by complex coacervation followed by spray drying. J Microencapsul 24(7):685b–693b

    Article  Google Scholar 

  22. Ortiz SEM, Mauri A, Monterrey-Quintero ES, Trindade MA, Santana AS, Favaro-Trindade CS (2009) Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate. LWT – Food. Sci Technol 42:919–923

    Google Scholar 

  23. Pérez-Alonso C, Beristain CI, Lobato-Calleros C, Rodriguez-Huezo ME, Vernon-Carter EJ (2006) Thermodynamic analysis of the sorption isotherms of pure and blended carbohydrate polymers. J Food Eng 77(4):753–760

    Article  Google Scholar 

  24. Righetto AM, Netto FM (2005) Effect of encapsulating materials on water sorption. glass transition and stability of encapsulated juice from immature acerola. Int J Food Prop 8:337–346

    CAS  Article  Google Scholar 

  25. Rocha GA, Trindade MA, Netto FM, Favaro-Trindade CS (2009) Microcapsules of casein hydrolysate: production, characterization, and application in protein bar. Food Sci Technol Int 15(4):407–413

    CAS  Article  Google Scholar 

  26. Roos YH (1995) Phase Transitions in Foods, 1st edn. Academic, San Diego, 360p

    Google Scholar 

  27. Rosenberg M, Kopelman IJ, Talmon Y (1985) A scanning electron microscopy study of microencapsulation. J Food Sci 50(1):139–144

    Article  Google Scholar 

  28. Sagar VR, Kumar PS (2010) Recent advances in drying and dehydration of fruits and vegetables: a review. J Food Sci Technol 47(1):15–26

    CAS  Article  Google Scholar 

  29. Santos AB, Favaro-Trindade CS, Grosso CRF (2005) Preparo e caracterização de microcápsulas de oleoresina de páprica obtidas por atomização. Cienc Technol Aliment 25(2):322–326

    Article  Google Scholar 

  30. Trindade MA, Grosso CRF (2000) The stability of ascorbic acid microencapsulated in granules of rice starch and in gum Arabic. J Microencapsul 17(2):169–176

    CAS  Article  Google Scholar 

  31. Tonon RV, Baroni AF, Brabet C, Gibert O, Pallet D, Hubinger MD (2009) Water sorption and glass transition temperature of spray dried açai (Euterpe oleracea Mart.) juice. J Food Eng 94:215–221

    CAS  Article  Google Scholar 

Download references

Acknowledgments

The authors are grateful to the Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) for their financial support (Process 05/56674-3) and for the scholarships conceded (Processes 05/55374-6 and 06/56714-8).

Author information

Affiliations

Authors

Corresponding author

Correspondence to C. S. Favaro-Trindade.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Subtil, S.F., Rocha-Selmi, G.A., Thomazini, M. et al. Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier. J Food Sci Technol 51, 2014–2021 (2014). https://doi.org/10.1007/s13197-012-0722-z

Download citation

Keywords

  • Microencapsulation
  • Encapsulation
  • Bitter taste
  • Thermal behaviour
  • Sensory analysis