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Spray drying egg using either maltodextrin or nopal mucilage as stabilizer agents.

L Medina-Torres1, F Calderas2, D M Nuñez Ramírez3

  • 1Facultad de Química, Universidad Nacional Autónoma de México, 04510 Mexico City, Mexico.

Journal of Food Science and Technology
|November 30, 2017
PubMed
Summary

Spray drying fresh egg with nopal-mucilage (MN) as a stabilizer resulted in superior drying performance and a more thermally and mechanically stable powder compared to maltodextrin (MD). Nopal-mucilage acted as a thickening agent, enhancing product quality.

Keywords:
EggMaltodextrinNopal mucilageSpray dryingStabilizer agents

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Area of Science:

  • Food Science and Technology
  • Biomaterials Engineering
  • Chemical Engineering

Background:

  • Spray drying is a common method for preserving liquid foods like eggs.
  • Stabilizing agents are crucial for improving the quality and stability of spray-dried powders.
  • Maltodextrin (MD) is a widely used stabilizer, but alternative natural stabilizers are being explored.

Purpose of the Study:

  • To compare the efficacy of nopal-mucilage (MN) versus maltodextrin (MD) as stabilizing vectors for spray drying fresh egg.
  • To characterize the physical, chemical, thermal, and rheological properties of the resulting egg powders.
  • To evaluate the impact of MN and MD on drying performance and powder morphology.

Main Methods:

  • Comparative spray drying (SD) of fresh egg using MN and MD.
  • Characterization of powders: drying performance, moisture content, proximate analysis, TGA, FTIR, SEM, and rheology.
  • Fourier-transform infrared spectroscopy (FTIR) to determine chemical composition.
  • Scanning electron microscopy (SEM) for morphological analysis.
  • Thermogravimetric analysis (TGA) for thermal stability assessment.

Main Results:

  • Nopal-mucilage (MN) demonstrated superior drying performance compared to maltodextrin (MD) and egg alone.
  • Egg powders spray-dried with MN exhibited enhanced thermal and mechanical stability.
  • SEM analysis revealed that MN produced more uniform and defined sphere-shaped egg powders.
  • FTIR analysis indicated MN functions primarily as a thickening agent rather than an encapsulating agent.

Conclusions:

  • Nopal-mucilage (MN) is a promising natural stabilizer for spray drying eggs, offering improved product stability and morphology.
  • The use of MN can lead to higher quality egg powders with enhanced thermal and mechanical properties.
  • Further research into MN as a food hydrocolloid for spray drying applications is warranted.