Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies

Abstract

Since its invention in 1872 by Samuel Percy, the spray drying of food products has been widely used, whether in products consumed by babies in milk formulations, powdered sweets and cocoa soluble in milk for children, or food supplements rich in proteins, vitamins, and minerals for adults. All of these products were first formulated in solution and then converted into powders to facilitate the transport and preservation of the properties during storage. In recent years, novel technologies such as nano spray drying have emerged for the development of food formulations with high-cost active ingredients. The aim of the present work is to present a review of the literature reported in the last 10 years related to these technologies. The basis of the spray-drying technologies i.e., conventional and nano, are described and compared, emphasizing the instrumental processing conditions for achieving a desired product. Examples of some unwanted reactions presented during the encapsulation of active ingredients are provided.

Formulation and Evaluation of Spray-Dried Reconstituted Flaxseed Oil-in-Water Emulsions Based on Flaxseed Oil Cake Extract as Emulsifying and Stabilizing Agent

“…Microencapsulation is described as coating individual particles or droplets with a continuous phase, to obtain capsules in a micrometer to millimeter in size [1]. Spray drying is defined as transformation of a feed from liquid state to a powder by spraying into a hot drying gas [2]. Spray drying process conditions should be well chosen because they affect the physical properties of the powders, obtained over the experiment.…”

The Influence of Flaxseed Oil Cake Extract on Oxidative Stability of Microencapsulated Flaxseed Oil in Spray-Dried Powders

“…The conversion of emulsions (containing PUFA) into powdered products, by the use of the spray-drying technique, represents a very promising solution to improve their oxidative stability. Moreover, encapsulation may increase the solubility of hydrophobic compounds in lipophilic systems [ 14 ].…”

Physicochemical Properties and Antioxidant Activity of Spray-Dry Broccoli (Brassica oleracea var Italica) Stalk and Floret Juice Powders

“…Spray drying is a practical technique for food processing that promotes the conservation of antioxidants and the encapsulation of active compounds in the form of powdered products [ 12 ]. This technique has gained popularity in segments of the food industry because of the reduced packing volume, storage, and transportation costs [ 13 , 14 , 15 , 16 ]. Spray drying has been employed in the encapsulation of active compounds during the drying of vegetables and fruit juices [ 17 , 18 ].…”