Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2014 Sep;51(9):2014-21.
doi: 10.1007/s13197-012-0722-z. Epub 2012 May 12.

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

S F Subtil  1 , G A Rocha-Selmi  2 , M Thomazini  1 , M A Trindade  1 , F M Netto  2 , C S Favaro-Trindade  1
Affiliations

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

S F Subtil et al. J Food Sci Technol. 2014 Sep.

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.

Keywords: Bitter taste; Encapsulation; Microencapsulation; Sensory analysis; Thermal behaviour.

PubMed Disclaimer

Figures

Fig. 1
Fig. 1
SEM micrographs of microspheres of formulation G2 (a) and fragmented microspheres of formulation G3 (b). G2: CH: GA of ratio 20:80. G3: CH: GA of ratio 30:70
Fig. 2
Fig. 2
Sorption isotherms of the free casein hydrolysate (CH) and formulations G1, G2 and G3 (n = 3). G1: CH: GA of ratio 10:90. G2: CH: GA of ratio 20:80. G3: CH: GA of ratio 30:70
Fig. 3
Fig. 3
Variation in the glass transition temperature (Tg- onset, dashed line) and equilibrium moisture content (solid line) with water activity for the free hydrolysate (a); G1 (b); G2 (c); and G3 (d) (n = 3). G1: CH: GA of ratio 10:90. G2: CH: GA of ratio 20:80. G3: CH: GA of ratio 30:70
See this image and copyright information in PMC

References

    1. Barbosa CMS, Morais HA, Delvivo FM, Mansur HS, Oliveira MCO, Silvestre MPC. Papain hydrolysates of casein: molecular weight profile and encapsulation in lipospheres. J Sci Food Agric. 2004;84(14):1891–1900. doi: 10.1002/jsfa.1855. - DOI
    1. BeMiller JN, Whistler RL. Carbohydrates. In: Fennema OR, editor. Food Chemistry. New York: Marcel Dekker; 1996. pp. 157–224.
    1. Bertolini AC, Siani AC, Grosso CRF. Stability of monoterpenes encapsulated in gum arabic by spray-drying. J Agric Food Chem. 2001;49:780–785. doi: 10.1021/jf000436y. - DOI - PubMed
    1. Bruschi ML, Cardoso MLC, Lucchesi MB, Gremião MPD. Gelatin microparticles containing propolis obtained by spray-drying technique: preparation and characterization. Int J Pharm. 2003;264:45–55. doi: 10.1016/S0378-5173(03)00386-7. - DOI - PubMed
    1. Cai YZ, Corke H. Production and properties of spray dried Amaranthus betacyanin pigments. J Food Sci. 2000;65:1248–1252. doi: 10.1111/j.1365-2621.2000.tb10273.x. - DOI

LinkOut - more resources