Encapsulation of enzymes in food industry using spray drying: recent advances and process scale-ups

Weng, Yilun; Li, Yang; Chen, Xiaojing; Song, Hao; Zhao, Chunxia

doi:10.1080/10408398.2023.2193982

Cited by 5 publications

(5 citation statements)

References 106 publications

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“…Among the nanoencapsulation techniques, spray-drying is widely used at the industrial level because of its scalability and low cost [26]. However, the process conditions can affect the characteristics of the obtained nanocapsules [27].…”

Section: Introductionmentioning

confidence: 99%

Effect of Inlet Air Temperature and Quinoa Starch/Gum Arabic Ratio on Nanoencapsulation of Bioactive Compounds from Andean Potato Cultivars by Spray-Drying

Ligarda-Samanez,

Choque-Quispe,

Moscoso-Moscoso

et al. 2023

Molecules

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Nanoencapsulation of native potato bioactive compounds by spray-drying improves their stability and bioavailability. The joint effect of the inlet temperature and the ratio of the encapsulant (quinoa starch/gum arabic) on the properties of the nanocapsules is unknown. The purpose of this study was to determine the best conditions for the nanoencapsulation of these compounds. The effects of two inlet temperatures (96 and 116 °C) and two ratios of the encapsulant (15 and 25% w/v) were evaluated using a factorial design during the spray-drying of native potato phenolic extracts. During the study, measurements of phenolic compounds, flavonoids, anthocyanins, antioxidant capacity, and various physical and structural properties were carried out. Higher inlet temperatures increased bioactive compounds and antioxidant capacity. However, a higher concentration of the encapsulant caused the dilution of polyphenols and anthocyanins. Instrumental analyses confirmed the effective encapsulation of the nuclei in the wall materials. Both factors, inlet temperature, and the encapsulant ratio, reduced the nanocapsules’ humidity and water activity. Finally, the ideal conditions for the nanoencapsulation of native potato bioactive compounds were determined to be an inlet temperature of 116 °C and an encapsulant ratio of 15% w/v. The nanocapsules obtained show potential for application in the food industry.

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Section: Introductionmentioning

confidence: 99%

Effect of Inlet Air Temperature and Quinoa Starch/Gum Arabic Ratio on Nanoencapsulation of Bioactive Compounds from Andean Potato Cultivars by Spray-Drying

Ligarda-Samanez,

Choque-Quispe,

Moscoso-Moscoso

et al. 2023

Molecules

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“…As shown in Figure 4 , nano spray drying consists of the following steps: (1) atomization of the suspension with bioactive substances; (2) solvent removal and evaporation with the dried gas in the drier chamber; (3) formation of microsphere particles; and (4) separation of the particles from the gas stream and collection in a container [ 149 , 150 , 151 ]. The diameter of the particles derived from nano spray drying is usually between 0.3 and 5 μm, and the nature of the particles can be adjusted by regulating parameters such as feed flow rate, concentration of solute, temperature, atomization pressure, and nozzle diameter [ 152 , 153 , 154 ]. For example, high liquid flow rates and large nozzle diameters favor forming large particles, while small nozzle diameters and high atomization pressures lead to smaller particles.…”

Section: Synthesis Strategies Of Protein-based Nanoparticlesmentioning

confidence: 99%

Research Progress of Protein-Based Bioactive Substance Nanoparticles

Han

Liu

et al. 2023

Foods

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Bioactive substances exhibit various physiological activities—such as antimicrobial, antioxidant, and anticancer activities—and have great potential for application in food, pharmaceuticals, and nutraceuticals. However, the low solubility, chemical instability, and low bioavailability of bioactive substances limit their application in the food industry. Using nanotechnology to prepare protein nanoparticles to encapsulate and deliver active substances is a promising approach due to the abundance, biocompatibility, and biodegradability of proteins. Common protein-based nanocarriers include nano-emulsions, nano-gels, nanoparticles, and nano complexes. In this review, we give an overview of protein-based nanoparticle fabrication methods, highlighting their pros and cons. Additionally, we discuss the applications and current issues regarding the utilization of protein-based nanoparticles in the food industry. Finally, we provide perspectives on future development directions, with a focus on classifying bioactive substances and their functional properties.

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“…3 Immobilizing enzymes onto solid supports emerges as a solution, not only enhancing their stability but also enabling reusability for enzyme catalyst development. 4,5 However, the efficacy of enzymes is profoundly influenced by these supports, given the enzymes' sensitivity to their microenvironment and interactions with the support materials. 6 A variety of materials such as silica, graphene oxide, and polymers have been explored as potential supports for enzyme immobilization, targeting large-scale industrial applications.…”

Section: Introductionmentioning

confidence: 99%

“…The global demand for stable and sustainable enzymes continues to grow, leading to a discernible shift toward designing and producing materials that can effectively encapsulate enzymes for commercial applications . Immobilizing enzymes onto solid supports emerges as a solution, not only enhancing their stability but also enabling reusability for enzyme catalyst development. , However, the efficacy of enzymes is profoundly influenced by these supports, given the enzymes’ sensitivity to their microenvironment and interactions with the support materials …”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Boosting Enzyme Activity in Enzyme Metal–Organic Framework Composites

Weng,

Chen,

Hui

et al. 2024

Chem Bio Eng.

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Enzymes, as highly efficient biocatalysts, excel in catalyzing diverse reactions with exceptional activity and selective properties under mild conditions. Nonetheless, their broad applications are hindered by their inherent fragility, including low thermal stability, limited pH tolerance, and sensitivity to organic solvents and denaturants. Encapsulating enzymes within metal−organic frameworks (MOFs) can protect them from denaturation in these harsh environments. However, this often leads to a compromised enzyme activity. In recent years, extensive research efforts have been dedicated to enhancing enzymatic activity within MOFs, leading to the development of new enzyme− MOF composites that not only preserve their catalytic potential but also outperform their free counterparts. This Review provides a comprehensive review on recent developments in enzyme−MOF composites with a specific emphasis on their enhanced enzymatic activity compared to free enzymes.

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Encapsulation of enzymes in food industry using spray drying: recent advances and process scale-ups

Cited by 5 publications

References 106 publications

Effect of Inlet Air Temperature and Quinoa Starch/Gum Arabic Ratio on Nanoencapsulation of Bioactive Compounds from Andean Potato Cultivars by Spray-Drying

Effect of Inlet Air Temperature and Quinoa Starch/Gum Arabic Ratio on Nanoencapsulation of Bioactive Compounds from Andean Potato Cultivars by Spray-Drying

Research Progress of Protein-Based Bioactive Substance Nanoparticles

Boosting Enzyme Activity in Enzyme Metal–Organic Framework Composites

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