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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

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:

Egg Maltodextrin Nopal mucilage Spray drying Stabilizer 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.