Skip to content
Licensed Unlicensed Requires Authentication Published by De Gruyter July 20, 2018

Dissolution Characteristics of Freeze-Dried Pullulan Particles Affected by Solution Concentration and Freezing Medium

  • Qing Xu , Yan Yao , Tong Zhao , Qiongqiong Shi , Zhanyong Li EMAIL logo and Wei Tian

Abstract

Pullulan particles were prepared to improve water solubility. The pullulan droplet with the concentration of 5%, 10%, 15% or 20% (w/w) was injected and frozen in the cryogenic media of liquid nitrogen at −196 °C or cold air at −15 °C, then freeze dried. The results show that most of dried pullulan particles pre-processed in either liquid nitrogen or cold air can be completely dissolved in water within 60 s. The water solubility of as-prepared particles in liquid nitrogen is better than that in cold air. The particles frozen at −196 °C have smaller and more uniform pore structures together with a larger specific surface area than those frozen at −15 °C. It is found that the particles from 10% pullulan solution with liquid nitrogen have largest water solubility and also highest specific surface area (11.78 m2/g).

Funding statement: The authors acknowledge the projects supported by the National Natural Science Foundation of China (Grant No. 21506163 & No. 31571906).

References

[1] Prajapati VD, Jani GK, Khanda SM. Pullulan: an exopullulan and its various applications. Carbohydr Polym. 2013;95:540–49.10.1016/j.carbpol.2013.02.082Search in Google Scholar PubMed

[2] Ren LL, Zhang YC, Wang Q, Zhou J, Tong J, Chen DH, et al. Convenient Method for Enhancing Hydrophobicity and Dispersibility of Starch Nanocrystals by Crosslinking Modification with Citric Acid. Int J Food Eng. 2018;14:20170238.10.1515/ijfe-2017-0238Search in Google Scholar

[3] Singh RS, Saini GK, Kennedy JF. Pullulan: microbial sources, production and applications. Carbohydr Polym. 2008;73:515–31.10.1016/j.carbpol.2008.01.003Search in Google Scholar PubMed

[4] Wu SJ, Chen JH. Using pullulan-based edible coatings to extend shelf-life of fresh-cut ‘Fuji’ apples. Int J Biol Macromol. 2013;55:254–57.10.1016/j.ijbiomac.2013.01.012Search in Google Scholar

[5] Roukas T, Liakopoulou-Kyriakides M. Production of pullulan from beet molasses by Aureobasidium pullulans in a stirred tank fermentor. J Food Eng. 1999;40:89–94.10.1016/S0260-8774(99)00043-6Search in Google Scholar

[6] Gaidhani HK, Mcneil B, Ni X. Fermentation of pullulan using an oscillatory baffled fermenter. Chem Eng Res Des. 2005;83:640–45.10.1205/cherd.04355Search in Google Scholar

[7] Wang CH, He HJ. Polymatrine and its application. J Yantai Univ Nat Sci Eng. 1993;3:70–78.Search in Google Scholar

[8] Xu Q, Wang J, Li MM, Li ZY. Experiments and simulation of a single droplet impacting on cold surfaces. CIESC J. 2016;67:4160–68.Search in Google Scholar

[9] Xu Q, Geng XR, Li ZY. Morphology of particle produced by spray-freeze drying. Chem Ind Eng Prog. 2013;32:270–75.Search in Google Scholar

[10] Pardo JM, Suess F, Niranjan K. An Investigation into the relationship between freezing rate and mean ice crystal size for coffee extracts. Food Bioprod Process. 2002;80:176–82.10.1205/096030802760309197Search in Google Scholar

[11] Niwa T, Shimabara H, Kondo M, Danjo K. Design of porous microparticles with single-micron size by novel spray freeze-drying technique using four-fluid nozzle. Int J Pharm. 2009;382:88–97.10.1016/j.ijpharm.2009.08.011Search in Google Scholar PubMed

[12] Patel KC, Chen XD. Production of spherical and uniform-sized particles using a laboratory ink-jet spray dryer. Asia-Pacific J Chem Eng. 2010;2:415–30.10.1002/apj.75Search in Google Scholar

[13] Hu JH, Johnston KP, Williams RO, III. Rapid dissolving high potency danazol powders produced by spray freezing into liquid process. Int J Pharm. 2004;271:145–54.10.1016/j.ijpharm.2003.11.003Search in Google Scholar PubMed

[14] Rogers TL, Overhoff KA, Shah P, Santiago P, Yacaman MJ, Johnston KP, et al. Micronized powders of a poorly water soluble drug produced by a spray-freezing into liquid-emulsion process. Eur J Pharmaceutics Biopharm. 2003;55:161–72.10.1016/S0939-6411(02)00193-5Search in Google Scholar

[15] Engstrom JD, Simpson DT, Cloonan C, Lai ES, Williams RO, III, Kitto GB, et al. Stable high surface area lactate dehydrogenase particles produced by spray freezing into liquid nitrogen. Eur J Pharmaceutics Biopharm. 2007;65:163–74.10.1016/j.ejpb.2006.08.002Search in Google Scholar PubMed

[16] Wang ZL, Finlay WH, Peppler MS, Sweeney LG. Powder formation by atmospheric spray-freeze drying. Powder Technol. 2006;170:45–52.10.1016/j.powtec.2006.08.019Search in Google Scholar

[17] Engstrom JD, Simpson DT, Lai ES, Williams RO, III, Johnston KP. Morphology of protein particles produced by spray freezing of concentrated solutions. Eur J Pharmaceutics Biopharm. 2007;65:149–62.10.1016/j.ejpb.2006.08.005Search in Google Scholar PubMed

[18] Hindmarsh JP, Russell AB, Chen XD. Fundamentals of the spray freezing of foods—microstructure of frozen droplets. J Food Eng. 2007;78:136–50.10.1016/j.jfoodeng.2005.09.011Search in Google Scholar

[19] Xu Q, Li ZY, Jin W, Wang RF. Characteristics of Single Droplet Impact on Cold Plate Surfaces. Drying Technol Int J. 2012;30:1756–62.10.1080/07373937.2012.708001Search in Google Scholar

[20] Tribuzi G, Laurindo JB. Dehydration and Rehydration of Cooked Mussels. Int J Food Eng. 2016;12:20150275.10.1515/ijfe-2015-0275Search in Google Scholar

[21] Sadowska A, Świderski F, Rakowska R, Hallmann E. The Functional Properties of Chokeberry and Kale Powders Obtained by an Innovative Method of Fluidised-Bed Jet Milling with Drying Compared to Freeze Drying. Int J Food Eng. 2017;13:20160310.10.1515/ijfe-2016-0310Search in Google Scholar

[22] Lyu J, Yi JY, Bi JF, Gao H, Zhou M, Liu X. Impacts of Explosion Puffing Drying Combined with Hot-Air and Freeze Drying on the Quality of Papaya Chips. Int J Food Eng. 2017;1320160250.10.1515/ijfe-2016-0250Search in Google Scholar

[23] Wang W, Hu DP, Pan YQ, Zhao YQ, Chen GH. Freeze-Drying of Aqueous Solution Frozen with Prebuilt Pores. AICHE J. 2015;61:2048–57.10.1002/aic.14769Search in Google Scholar

Received: 2018-03-01
Revised: 2018-06-27
Accepted: 2018-07-09
Published Online: 2018-07-20

© 2018 Walter de Gruyter GmbH, Berlin/Boston

Downloaded on 27.4.2024 from https://www.degruyter.com/document/doi/10.1515/ijfe-2018-0073/html
Scroll to top button