Application of micro- and nano-bubbles in spray drying of milk protein concentrates
ABSTRACT: Micro- and nano-bubbles (MNB) have unique properties and have attracted great attention in the past 2 decades, offering prospective applications in various disciplines. The first objective of this study was to investigate whether venturi-style MNB generation is capable of producing suffici...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-05-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030222001503 |
| _version_ | 1818114081569112064 |
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| author | K.S. Babu J.K. Amamcharla |
| author_facet | K.S. Babu J.K. Amamcharla |
| author_sort | K.S. Babu |
| collection | DOAJ |
| description | ABSTRACT: Micro- and nano-bubbles (MNB) have unique properties and have attracted great attention in the past 2 decades, offering prospective applications in various disciplines. The first objective of this study was to investigate whether venturi-style MNB generation is capable of producing sufficient bulk MNB. A nanoparticle tracking system was used to measure the bubble concentration and particle size of MNB-treated deionized water. The MNB-treated deionized water had a bubble concentration of 3.76 × 108 particles/mL (∼350 million bubbles/mL more compared with control) and a mean particle size of 249.8 nm. The second objective of this study was to investigate the effects of MNB treatment on the microstructure and functional properties of milk protein concentrate (MPC) dispersions. Reconstituted MPC dispersions (21%, wt/wt) without air injection were considered as control (C-MPC), and MPC dispersions passed through the MNB system were considered as MNB-treated (MNB-MPC) dispersions. Control and MNB-MPC dispersions were evaluated in terms of rheological behavior and microstructure. The microscopic observations of MNB-MPC dispersions showed less aggregated microstructures and greater structural differences compared with C-MPC dispersions, therefore lowering the viscosity. The viscosity of MNB-MPC at a shear rate of 100 s−1 significantly decreased to 57.58 mPa·s (C-MPC: 162.40 mPa·s), a net decrease in viscosity by ∼65% after MNB treatment. Additionally, MPC dispersions were spray dried after the MNB treatment, and the resultant MNB-MPC powders were characterized and compared with the control MPC in terms of rehydration characteristics and microstructure. Focused beam reflectance measurement of the MNB-MPC powders indicated lower counts of large particles (150–300 μm) during dissolution, signifying that MNB-MPC powders exhibited better rehydration properties than the C-MPC powders. This study, therefore, recommends the possibility of using MNB treatment for more efficient drying while improving the functional properties of the resultant MPC powders. |
| first_indexed | 2024-12-11T03:45:03Z |
| format | Article |
| id | doaj.art-3b4e1afa5b5344f89caf13318f396517 |
| institution | Directory Open Access Journal |
| issn | 0022-0302 |
| language | English |
| last_indexed | 2024-12-11T03:45:03Z |
| publishDate | 2022-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Dairy Science |
| spelling | doaj.art-3b4e1afa5b5344f89caf13318f3965172022-12-22T01:22:03ZengElsevierJournal of Dairy Science0022-03022022-05-01105539113925Application of micro- and nano-bubbles in spray drying of milk protein concentratesK.S. Babu0J.K. Amamcharla1Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan 66506Corresponding author; Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan 66506ABSTRACT: Micro- and nano-bubbles (MNB) have unique properties and have attracted great attention in the past 2 decades, offering prospective applications in various disciplines. The first objective of this study was to investigate whether venturi-style MNB generation is capable of producing sufficient bulk MNB. A nanoparticle tracking system was used to measure the bubble concentration and particle size of MNB-treated deionized water. The MNB-treated deionized water had a bubble concentration of 3.76 × 108 particles/mL (∼350 million bubbles/mL more compared with control) and a mean particle size of 249.8 nm. The second objective of this study was to investigate the effects of MNB treatment on the microstructure and functional properties of milk protein concentrate (MPC) dispersions. Reconstituted MPC dispersions (21%, wt/wt) without air injection were considered as control (C-MPC), and MPC dispersions passed through the MNB system were considered as MNB-treated (MNB-MPC) dispersions. Control and MNB-MPC dispersions were evaluated in terms of rheological behavior and microstructure. The microscopic observations of MNB-MPC dispersions showed less aggregated microstructures and greater structural differences compared with C-MPC dispersions, therefore lowering the viscosity. The viscosity of MNB-MPC at a shear rate of 100 s−1 significantly decreased to 57.58 mPa·s (C-MPC: 162.40 mPa·s), a net decrease in viscosity by ∼65% after MNB treatment. Additionally, MPC dispersions were spray dried after the MNB treatment, and the resultant MNB-MPC powders were characterized and compared with the control MPC in terms of rehydration characteristics and microstructure. Focused beam reflectance measurement of the MNB-MPC powders indicated lower counts of large particles (150–300 μm) during dissolution, signifying that MNB-MPC powders exhibited better rehydration properties than the C-MPC powders. This study, therefore, recommends the possibility of using MNB treatment for more efficient drying while improving the functional properties of the resultant MPC powders.http://www.sciencedirect.com/science/article/pii/S0022030222001503milk protein concentrate powdermicro- and nano-bubblesviscosityrehydration |
| spellingShingle | K.S. Babu J.K. Amamcharla Application of micro- and nano-bubbles in spray drying of milk protein concentrates Journal of Dairy Science milk protein concentrate powder micro- and nano-bubbles viscosity rehydration |
| title | Application of micro- and nano-bubbles in spray drying of milk protein concentrates |
| title_full | Application of micro- and nano-bubbles in spray drying of milk protein concentrates |
| title_fullStr | Application of micro- and nano-bubbles in spray drying of milk protein concentrates |
| title_full_unstemmed | Application of micro- and nano-bubbles in spray drying of milk protein concentrates |
| title_short | Application of micro- and nano-bubbles in spray drying of milk protein concentrates |
| title_sort | application of micro and nano bubbles in spray drying of milk protein concentrates |
| topic | milk protein concentrate powder micro- and nano-bubbles viscosity rehydration |
| url | http://www.sciencedirect.com/science/article/pii/S0022030222001503 |
| work_keys_str_mv | AT ksbabu applicationofmicroandnanobubblesinspraydryingofmilkproteinconcentrates AT jkamamcharla applicationofmicroandnanobubblesinspraydryingofmilkproteinconcentrates |