Encapsulation of oil in powder using spray drying and fluidised bed agglomeration

Fuchs, Matthias; Turchiuli, Christelle; Bohin, M.; Cuvelier, Marie-Elisabeth; Ordonnaud, C.; Maillard, Marie‐Noëlle; Dumoulin, Élisabeth

doi:10.1016/j.jfoodeng.2005.03.047

Cited by 282 publications

(148 citation statements)

References 23 publications

(23 reference statements)

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“…When well driven, the dehydration by atomization of suspensions and nutritious pastes generates a product of larger nutritional value, stable, and also versatile in its use (MASTERS, 1991). Spray-dried powders usually have a small particle size, 10-100 μm, with poor handling and reconstitution properties (FUCHS et al, 2006). The residence time of particles in the spray dryer does not usually exceed 30 seconds.…”

Section: Mathematical Developmentmentioning

confidence: 99%

Effect of drying method on the adsorption isotherms and isosteric heat of passion fruit pulp powder

Pedro

Telis‐Romero

Telis

2010

Ciênc. Tecnol. Aliment.

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Section: Mathematical Developmentmentioning

confidence: 99%

Effect of drying method on the adsorption isotherms and isosteric heat of passion fruit pulp powder

Pedro

Telis‐Romero

Telis

2010

Ciênc. Tecnol. Aliment.

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“…The encapsulation processes have been widely used in the chemical, pharmaceutical and food industry in aim to protect an active compound from environmental conditions (oxygen, water, acid, interactions with other ingredients), which may affect its stability during processing, to impart controlled release or to change its physical properties, reducing stickiness during storage or transportation (Boonyai, Bhandhari, & Howes, 2004;Palzer, 2005;Fuchs et al, 2006;Werner, Jones, Paterson, Archer, & Pearce, 2007). The product obtained from the different encapsulation technologies can be classified according to the final product size; they are called capsules or macrocapsules when these are bigger than 5,000 µm, microcapsules when the size is between 0.1 and 5,000 µm and nanocapsules when these are smaller than 0.1 µm (Baker, 1987;Murugesan & Orsat, 2012).…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation Quality and Efficiency of Lactobacillus casei by Spray Drying Using Maltodextrin and Vegetable Extracts

Hernández‐Carranza¹,

López‐Malo²,

Jiménez-Munguía³

2013

JFR

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Survival and quality efficiency of Lactobacillus casei microencapsulated by spray drying using different vegetable extracts (asparagus, artichoke, orange or grapefruit peel) were evaluated. Aqueous suspensions of the vegetable extracts with or without maltodextrin (adjusting to 25% w/w) were prepared for the microencapsulation of L. casei. The evaluated spray drying conditions were at a fixed air inlet temperature (Tin) of 145 °C and varying the aqueous suspensions flux (Q) of 10 or 15 g/min. Survival of L. casei was evaluated after the spray drying process and after 60 days of storage at 25 °C. The quality efficiency of the microencapsulated L. casei was evaluated by measuring in the product, physicochemical properties (moisture content, a w ), determining moisture gain and modeling adsorption isotherms, besides analyzing micrographs. Results demonstrated that moisture content of the different spray drying powders was less than 2% wb and less than 0.30 of a w . It was evidently that the use of maltodextrin reduced 50% the powders moisture gain (hygroscopicity) therefore reducing stickiness problems during storage. The Scanning Electron Microscopy (SEM) confirmed individual particles formation with a homogeneous coat when using vegetable extracts+maltodextrin and hence better powder quality than without it. The microbial reduction of L. casei after the spray drying process was of one log cycle and significantly different (p < 0.05) with the presence of maltodextrin when using orange or grapefruit peel. A microbial population over 10 7 cfu/g of L. casei microencapsulated was maintained after 60 days of storage which guarantees its use to develop functional food.

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“…Since then, the technique has been largely used and the surface composition was related to powder physical properties such as wettability, flowability and stickiness [13,18,25,30,31,39]. Few studies considered the influence of fat droplet size and the measurement method was either laser light scattering [15,18,29,39] or, more arguably, image analysis of phase-contrast light micrographs [12,21].…”

Section: Introductionmentioning

confidence: 99%

Fat supramolecular structure in fat-filled dairy powders: A tool to adjust spray-drying temperatures

Vignolles

Lopez

Floch-Fouéré

et al. 2010

Dairy Sci. Technol.

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-Despite the increasing economic impact of fat-filled dairy powders, their manufacture is still empirical. The aim of the study was to understand the mechanisms responsible for fat supramolecular structure in such a dry matrix. For the purpose, emulsions were obtained under controlled manufacturing conditions. Then, they were dried under different inlet air temperatures, leading to different drying kinetics. Fat droplet size was determined in both emulsions and powders. Free fat and surface fat were assessed to characterize fat in the resulting powders. Confocal laser scanning microscopy was used to characterize fat supramolecular structure in situ in the powder particles. Results showed that fat supramolecular structure in fat-filled dairy powders was connected with drying air temperatures, not necessarily with drying kinetics. Inlet air temperature and consequently temperature of the drying droplet had the most significant influence. Such a study considering drying air temperatures and kinetics is essential in elucidating the mechanisms of free fat formation and the presence of fat at the surface of powder particles. Mechanisms underlying fat supramolecular structure in fat-filled dairy powders are proposed: They can be used as a tool to adjust spray-drying air temperatures and kinetics.spray drying / free fat / surface composition / microstructure / mechanism Article published by EDP SciencesRésumé -Structure supramoléculaire de la matière grasse dans les poudres enrichies : un outil de décision pour ajuster les températures de séchage. Malgré l'intérêt économique croissant pour les poudres laitières enrichies en matière grasse, leur fabrication reste empirique à ce jour. L'objectif de cette étude est de comprendre les mécanismes sous-jacents à la structuration supramoléculaire de la matière grasse dans ce type de poudre. Pour cela, des émulsions ont été fabriquées dans des conditions maîtrisées. Elles ont ensuite été séchées avec différentes températures d'air d'entrée, donnant lieu à différentes cinétiques de séchage. La taille des gouttelettes de matière grasse a été mesurée dans les émulsions et les poudres réhydratées. La matière grasse libre et la matière grasse de surface ont été mesurées pour caractériser la matière grasse dans les poudres. La microscopie confocale à balayage laser a été utilisée pour caractériser la structure supramoléculaire de la matière grasse in situ dans les grains de poudre. Les résultats montrent que la structure supramoléculaire de la matière grasse dans les poudres enrichies est corrélée aux températures d'air de séchage, mais pas systématiquement aux cinétiques de séchage. La température d'air d'entrée et par là, la température de la gouttelette de produit en train de sécher, ont l'influence la plus significative. Une telle étude des températures d'air et des cinétiques de séchage est essentielle dans la compréhension des mécanismes de formation de la matière grasse libre et la présence de matière grasse en surface des grains de poudres. Les mécanismes de formatio...

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Encapsulation of oil in powder using spray drying and fluidised bed agglomeration

Cited by 282 publications

References 23 publications

Effect of drying method on the adsorption isotherms and isosteric heat of passion fruit pulp powder

Effect of drying method on the adsorption isotherms and isosteric heat of passion fruit pulp powder

Microencapsulation Quality and Efficiency of Lactobacillus casei by Spray Drying Using Maltodextrin and Vegetable Extracts

Fat supramolecular structure in fat-filled dairy powders: A tool to adjust spray-drying temperatures

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