PMID- 34067254
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20210626
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 10
IP  - 6
DP  - 2021 May 22
TI  - Foam Structure Preservation during Microwave-Assisted Vacuum Drying: Significance 
      of Interfacial and Dielectric Properties of the Bulk Phase of Foams from 
      Polysorbate 80-Maltodextrin Dispersions.
LID - 10.3390/foods10061163 [doi]
LID - 1163
AB  - This study aimed at examining the cause of differences in the structure 
      preservation of polysorbate 80-maltodextrin foams during microwave-assisted 
      vacuum drying (MWVD) versus conventional vacuum drying (CVD). Aqueous dispersions 
      of 3% polysorbate 80 and 0-40% maltodextrin were characterized for their 
      dielectric and interfacial properties, and results were related to their drying 
      performance in a foamed state. Surface tension and surface dilatational 
      properties as well as dielectric properties clearly responded to the variation in 
      the maltodextrin content. Likewise, the foam structure preservation during CVD 
      was linked to the maltodextrin concentration. Regarding MWVD, however, foams 
      collapsed at all conditions tested. Nevertheless, if the structure during MWVD 
      remained stable, the drying time was significantly reduced. Eventually, this 
      finding could be linked to the dielectric properties of polysorbate 80 rather 
      than its adsorption kinetics and surface film viscoelasticity as its resonant 
      frequency fell within the working frequency of the microwave drying plant.
FAU - Kubbutat, Peter
AU  - Kubbutat P
AUID- ORCID: 0000-0003-0519-4898
AD  - Chair of Food and Bioprocess Engineering, TUM School of Life Science, Technical 
      University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany.
FAU - Kulozik, Ulrich
AU  - Kulozik U
AUID- ORCID: 0000-0001-9598-9242
AD  - Chair of Food and Bioprocess Engineering, TUM School of Life Science, Technical 
      University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany.
FAU - Dombrowski, Jannika
AU  - Dombrowski J
AD  - Chair of Food and Bioprocess Engineering, TUM School of Life Science, Technical 
      University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany.
AD  - Nestle Research, Societe des Produits Nestle SA, Route du Jorat 57, 1000 
      Lausanne, Switzerland.
LA  - eng
GR  - AiF 18819 N/Forschungskreis der Ernahrungsindustrie e.V./
PT  - Journal Article
DEP - 20210522
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC8224648
OTO - NOTNLM
OT  - foam decay
OT  - polysaccharide
OT  - resonant frequency
OT  - surfactant
OT  - vacuum drying
COIS- The authors declare no conflict of interest. The funders had no role in the 
      design of the study; in the collection, analyses, or interpretation of data; in 
      the writing of the manuscript, or in the decision to publish the results.
EDAT- 2021/06/03 06:00
MHDA- 2021/06/03 06:01
PMCR- 2021/05/22
CRDT- 2021/06/02 01:18
PHST- 2021/03/24 00:00 [received]
PHST- 2021/05/03 00:00 [revised]
PHST- 2021/05/20 00:00 [accepted]
PHST- 2021/06/02 01:18 [entrez]
PHST- 2021/06/03 06:00 [pubmed]
PHST- 2021/06/03 06:01 [medline]
PHST- 2021/05/22 00:00 [pmc-release]
AID - foods10061163 [pii]
AID - foods-10-01163 [pii]
AID - 10.3390/foods10061163 [doi]
PST - epublish
SO  - Foods. 2021 May 22;10(6):1163. doi: 10.3390/foods10061163.