1. Formation and characterization of fucus virsoides j. agardh pigment–polyethylene glycol microparticles producedMarija Banožić, Maja Čolnik, Mojca Škerget, Ana-Marija Cikoš, Krunoslav Aladić, Stela Jokić, 2022, original scientific article Abstract: The particles from the gas-saturated solutions (PGSS) process was employed to micronize brown algae pigments separated by different extraction techniques. The particle formation of pigments with a coating material, polyethylene glycol (PEG), was carried out by the PGSS process using supercritical CO2. Environmental scanning electron microscopy (ESEM) and Fourier-transform infrared spectroscopy (FTIR) were performed to characterize the produced particles, while encapsulation efficiency was determined using spectrophotometric methods. The physical properties of obtained microparticles were also determined. The PGSS process enabled a high encapsulation yield in the range from 61.60 to 73.73%, and high encapsulation efficiency in terms of chlorophyll a, chlorophyll b, and carotenoid content. The release of CO2 during the PGSS process gave the microparticles their characteristic open and porous form, and enhanced the solubility and flow properties at the same time.
Keywords: Fucus virsoides J. Agardh, pigment, encapsulation, particles from gas-saturated solutions
Published in DKUM: 16.08.2023; Views: 392; Downloads: 37
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2. Effect of drying parameters on physiochemical and sensory properties of fruit powders processed by PGSS-, vacuum- and spray-dryingUrban Feguš, Uroš Žigon, Marcus Petermann, Željko Knez, 2015, original scientific article Abstract: Aim of this experimental work was to investigate the possibility of producing fruit powders without employing drying aid and to investigate the effect of drying temperature on the final powder characteristics. Raw fruit materials (banana puree, strawberry puree and blueberry concentrate) were processed using three different drying techniques each opera- ting at different temperature conditions: vacuum-drying (–27–17 °C), spray-drying (130–160 °C) and PGSS-drying (112–152 °C). Moisture content, total colour difference, antioxidant activity and sensory characteristics of the proces- sed fruit powders were analysed. The results obtained from the experimental work indicate that investigated fruit pow- ders without or with minimal addition of maltodextrin can be produced. Additionally, it was observed that an increase in process temperature results in a higher loss of colour, reduced antioxidant activity and intensity of the flavour profile.
Keywords: particles from gas saturated solutions drying, vacuum-drying, spray-drying, sensory evaluation, fruit powders
Published in DKUM: 18.08.2017; Views: 1420; Downloads: 390
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3. Particles formation and particle design using supercritical fluidsŽeljko Knez, Eckhard Weidner, 2003, review article Abstract: Major recent advances. Particle formation and design of solid particles and powdery composites with unique properties is at the moment a major developmentof supercritical fluids (synonymsČ dense gasses, dense fluids, highpressure) applications. This review will focus on recent advances and on fundamentals of these processes and their applications.
Keywords: chemical processing, high pressure technology, micronization, supercritical fluids, micro-particles, nano-particles, powder generation, crystallization, particles from gas saturated solutions
Published in DKUM: 01.06.2012; Views: 3777; Downloads: 111
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