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Drinking ten bathtubs of water a day
Published in Arjen Y. Hoekstra, The Water Footprint of Modern Consumer Society, 2019
The three main ingredients of cola other than water are: sugar, carbon dioxide and syrup for flavouring. The syrup of our hypothetical cola drink contains phosphoric acid, caffeine from coffee beans, vanilla extract, lemon oil and orange oil. Other main inputs of production are the PET-bottle, cap, label, glue and packing materials. Table 4.1 specifies the precise amounts applied per 0.5-litre bottle. It also shows which raw material underlies each input and the country of origin of the raw material. In the case of sugar, the study considers three alternative sources: sugar beet, sugar cane and maize (which is used to make HFMS). The figures for the amounts used are based on realistic values, similar to the ones on the commercial market. During bottle production, 25 per cent of the material consists of recycled material. This ratio is taken into account in the calculations by using a fraction of 0.75 to calculate the amount of new material used. A similar approach has been used for pallets, which have a lifespan of ten years (fraction 0.1 applied to the total used).
Extrusion for Microencapsulation
Published in Magdalini K. Krokida, Thermal and Nonthermal Encapsulation Methods, 2017
Andriana Lazou, Magdalini K. Krokida
Various compounds such as flavorings, fish oil, enzymes, peptides, and bioactives have been successfully encapsulated, and their applications have shown great potential for food applications (Zuidam and Nedović 2010). Commonly used encapsulating materials in the food industry are carbohydrates, proteins, and lipids (Benshitrit et al. 2012). For example, diacetyl, vanilla extract, and beef flavors have been encapsulated using as matrix materials saccharide and maltodextrin. During this process, flavors were added into the premelted matrix materials prior to extrusion, and/or directly added into the molten encapsulation matrix materials already present in the extruder (Fulger and Popplewell 1999). Similarly, Porzio and Zasypkin (2009) examined additional matrix materials consisting of carbohydrates, cellulosics, proteins, gums, sugar, polyols, and mono- and disaccharides. Among the encapsulated flavors were butter, cinnamon, and lemonade flavors (Sobel et al. 2014). Further, it should be noted that extrusion is an especially useful technology for the encapsulation of lipophilic bioactives in an amorphous carbohydrate-based matrix (Madene et al. 2006). The potential of HME for delivery of lipophilic bioactives was demonstrated by studies on the encapsulation of vegetable oil, as model lipophilic carrier in a starch matrix (Van Lengerich 2001, Yılmaz et al. 2001). The main advantage of such a process is the reasonably long shelf life of the oxidation-labile bioactives due to strong impermeability of the carbohydrate matrices in the glassy state against oxygen (Gouin 2004, Lakkis 2016). However, from an economic point of view, the relatively limited load capacity in these systems, which is around 10%, makes it an unattractive encapsulation process (Gouin 2004, Emin 2013). Further, it has been demonstrated that adding the core material to the plasticized carrier matrix at a later stage of the screw-extrusion process protects sensitive polyunsaturated fatty acids (PUFA) from the harsh extrusion conditions. The oxidative stability of microencapsulated oils can be improved by admixing acidic antioxidants (e.g., citric acid, caffeic acid, ascorbic acid, or erythorbic acid) to the matrix to prevent contact of oxygen with the oil (Drusch and Mannino 2009, Sun-Waterhouse et al. 2011, Bakry et al. 2016). Extrusion encapsulation provides an effective method of protecting various bioactive compounds against evaporation and chemical reaction, as well as for controlling the delivery and preservation of stability of the bioactive compounds during processing and storage. In addition, it prevents the undesirable interactions with other food components and masking unpleasant tastes (e.g., bitterness) (Porzio 2008, Nedovic et al. 2011). This will play a significant role in the formulation and increase the efficacy of functional foods. Encapsulated bioactive food components offer to food processors the opportunity to improve the nutritional and health qualities of their food products. It should be noted that microencapsulation allows the protection of a wide range of food components, from small molecules and protein to probiotic bacteria (Alexe and Dima 2014).
Effect of process variables of spray drying employing heat pump and nitrogen on aromatic compound yield in powders obtained from vanilla (Vanilla planifolia Andrews) ethanolic extract
Published in Drying Technology, 2019
R.O. Aguirre-Alonso, M. Morales-Guillermo, M.A. Salgado-Cervantes, V.J. Robles-Olvera, M.A. García-Alvarado, G.C. Rodríguez-Jimenes
To the best of our knowledge, spray drying of vanilla extract has not been reported yet, and only emulsions of vanillin aromatic have been dried. Janiszewska et al.[30] studied the correlation between the contents of maltodextrin and gum arabic in an emulsion of vanillin aromatic and the physical properties of the obtained microcapsules, besides the efficiency of microencapsulation. Noshad et al.[31] also performed spray drying of a vanillin aromatic emulsion. In addition, they evaluated the optimal conditions to achieve the highest encapsulation efficiency and minimal moisture content for a particular particle size using protein isolate and maltodextrin as CMs. The powder particles at the optimal conditions were spherical with no apparent cracks or fissures, which promote better protection and retention of the encapsulated material. A positive correlation was confirmed between the encapsulation efficiency, apparent density, and average particle diameter of the powders in the emulsion of vanillin aromatic and the physical properties of the obtained microcapsules. All these works were carried out by drying in an open cycle configuration and using air as the drying gas. Therefore, in this work, the effect of process variables of spray drying employing nitrogen and a heat pump on the retention of aromatic compounds and other quality responses was empirically modeled. This model could be used with spray drying ordinary differential equations (ODEs), such as those detailed by Palencia et al.[12] and Luna-Solano et al.[13], and applied for the production of given quality powders from vanilla ethanolic extracts.