Innovations in spray drying process for food and pharma industries

Samborska, Katarzyna; Poozesh, Sadegh; Barańska, Alicja; Sobulska, Mariia; Jedlińska, Aleksandra; Arpagaus, Cordin; Malekjani, Narjes; Jafari, Seid Mahdi

doi:10.1016/j.jfoodeng.2022.110960

Cited by 84 publications

(42 citation statements)

References 142 publications

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“…The reported TOC values are because carbon is present in the purified propolis and the wall materials used as part of the structure of proteins, carbohydrates, fats, and fibers [ 52 , 72 , 73 ]. The obtained TOC data are related to the results of the SEM-EDS surface analysis performed in the present study; in both cases, the presence of organic molecules, typical in spray-dried products in the food industry, would be confirmed [ 15 , 19 , 74 , 75 ].…”

Section: Resultssupporting

confidence: 76%

“…Nanoencapsulation by spray drying is an alternative method that is gaining strength in the food industry since it is a cost-effective and versatile technique that allows obtaining particles at the nanometer level, which would enhance the beneficial effect on health [ 14 , 15 , 16 , 17 , 18 ]. Recently, diverse polymeric matrices have been used to encapsulate biocompounds, among which gum arabic and maltodextrin stand out due to their better behavior at the nanoscale level [ 19 , 20 , 21 , 22 , 23 ].…”

Section: Introductionmentioning

confidence: 99%

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Obtaining and Characterizing Andean Multi-Floral Propolis Nanoencapsulates in Polymeric Matrices

Ligarda-Samanez

Choque-Quispe

Moscoso-Moscoso

et al. 2022

Foods

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Propolis is a substance with significant anti-inflammatory, anticancer, and antiviral activity, which could be used more efficiently at the nano level as an additive in the food industry. The aim was to obtain and characterize nanoencapsulated multi-floral propolis from the agro-ecological region of Apurimac, Peru. For nanoencapsulation, 5% ethanolic extracts propolis with 0.3% gum arabic and 30% maltodextrin were prepared. Then, the mixtures were dried by nano spraying at 120 °C using the smallest nebulizer. The flavonoid content was between 1.81 and 6.66 mg quercetin/g, the phenolic compounds were between 1.76 and 6.13 mg GAE/g, and a high antioxidant capacity was observed. The results of moisture, water activity, bulk density, color, hygroscopicity, solubility, yield, and encapsulation efficiency were typical of the nano spray drying process. The total organic carbon content was around 24%, heterogeneous spherical particles were observed at nanometer level (between 11.1 and 562.6 nm), with different behaviors in colloidal solution, the thermal gravimetric properties were similar in all the encapsulates, the FTIR and EDS analysis confirmed the encapsulation and the X-ray diffraction showed amorphous characteristics in the obtained material; stability and phenolic compound release studies indicated high values of 8.25–12.50 mg GAE/g between 8 and 12 h, the principal component analysis confirmed that the flora, altitude, and climate of the propolis location influenced the content of bioactive compounds, antioxidant capacity, and other properties studied. The nanoencapsulate from the district of Huancaray was the one with the best results, allowing its future use as a natural ingredient in functional foods. Nevertheless, technological, sensory, and economic studies should still be carried out.

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Section: Resultssupporting

confidence: 76%

Section: Introductionmentioning

confidence: 99%

Obtaining and Characterizing Andean Multi-Floral Propolis Nanoencapsulates in Polymeric Matrices

Ligarda-Samanez

Choque-Quispe

Moscoso-Moscoso

et al. 2022

Foods

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“…The study of color is relevant to the organoleptic properties of products fortified with iron encapsulants [ 28 , 31 ]. In addition, they are affected by the natural color of the wall materials used [ 16 , 56 , 57 ], and the amount of these used in spray drying [ 58 , 59 ], which would cause changes in the color shades due to non-enzymatic browning reactions at high temperatures [ 60 , 61 ]. Another essential aspect to consider would be the possible caramelization of carbohydrates due to the effect of high temperatures, which would contribute to a more significant darkening of the products obtained [ 62 , 63 ].…”

Section: Resultsmentioning

confidence: 99%

“…Figure 5 shows the SEM images of the encapsulates and it could be seen irregular particles of different shapes and sizes. That is typical of the spray drying process [ 58 , 67 , 68 , 69 , 70 , 71 , 72 ], which presented larger particles and larger surface openings at an inlet air temperature of 140 °C [ 55 , 73 ], influenced by the feed characteristics and drying parameters [ 55 , 74 ]. Also, it could be due to the evaporation of the solvent during atomization [ 75 ], which would have produced a shrinkage and loss of sphericity in the particles [ 76 ].…”

Section: Resultsmentioning

confidence: 99%

“…The TOC results are shown in Figure 4, where it could be seen that the values in the encapsulates varied between 13.82 and 14.93%, no significant differences were observed between the treatments for each input temperature (p > 0.05), and no amounts of inorganic carbon (IC) were reported because the samples were totally organic. It was also noted that the higher the proportions of encapsulants, the higher the TOC contents in the treatments since carbon atoms are a structural part of polypeptides, glucides, lipids, and fibers [44,57,64], so their determination would allow confirming the presence of these molecules in the spray-dried products [16,58,65,66]. [28,38].…”

Section: Total Organic Carbonmentioning

confidence: 99%

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Microencapsulation of Erythrocytes Extracted from Cavia porcellus Blood in Matrices of Tara Gum and Native Potato Starch

Ligarda-Samanez

Moscoso-Moscoso

Choque-Quispe

et al. 2022

Foods

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Ferropenic anemy is the leading iron deficiency disease in the world. The aim was to encapsulate erythrocytes extracted from the blood of Cavia porcellus, in matrices of tara gum and native potato starch. For microencapsulation, solutions were prepared with 20% erythrocytes; and encapsulants at 5, 10, and 20%. The mixtures were spray-dried at 120 and 140 °C. The iron content in the erythrocytes was 3.30 mg/g and between 2.32 and 2.05 mg/g for the encapsulates (p < 0.05). The yield of the treatments varied between 47.84 and 58.73%. The moisture, water activity, and bulk density were influenced by the temperature and proportion of encapsulants. The total organic carbon in the atomized samples was around 14%. The particles had diverse reddish tonalities, which were heterogeneous in their form and size; openings on their surface were also observed by SEM. The particle size was at the nanometer level, and the zeta potential (ζ) indicated a tendency to agglomerate and precipitation the solutions. The presence of iron was observed on the surface of the atomized by SEM-EDX, and FTIR confirmed the encapsulation due to the presence of the chemical groups OH, C-O, C-H, and N-H in the atomized. On the other hand, high percentages of iron release in vitro were obtained between 88.45 and 94.71%. The treatment with the lowest proportion of encapsulants performed at 140 °C obtained the best results and could potentially be used to fortify different functional foods.

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Carriers based on dairy by‐products and dehumidified‐air spray drying as a novel multiple approach towards improved retention of phenolics in powders: sour cherry juice concentrate case study

Barańska,

Michalska‐Ciechanowska,

Wojdyło

et al. 2023

J Sci Food Agric

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BackgroundSour cherry juice concentrate powder can serve as a modern phenolics‐rich merchandise in easy‐to‐handle form; however, its transformation into powdered form requires an addition of carriers. In line with the newest trends in food technology, the study valorizes the usage of dairy by‐products (whey protein concentrate, whey, buttermilk and mixes with maltodextrin) as carriers. A new multiply approach for higher drying yield, phenolics retention (phenolic acids, flavonols and anthocyanins) and antioxidant capacity of powders with simultaneous decrease of drying temperature due to the drying air dehumidification and lower carrier content were tested during spray drying.ResultsDairy‐based carriers were effective for spray drying of sour cherry juice concentrate ‐ drying yield was increased, retention of phenolics was higher when compared to maltodextrin. Dehumidified air application, which enabled to lower drying temperature, positively affected drying yield, particles morphology and retention of phenolics (approx. 30% higher content of phenolics when compared to spray drying).ConclusionsThe study proved the possibility for application of dairy‐based by‐products to produce sour cherry juice concentrate powders with profitability of lowering the spray drying temperature and carrier content. The dehumidified air spray drying can be recommended for the production of fruit juice concentrate powders with improved physicochemical properties.This article is protected by copyright. All rights reserved.

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Innovations in spray drying process for food and pharma industries

Cited by 84 publications

References 142 publications

Obtaining and Characterizing Andean Multi-Floral Propolis Nanoencapsulates in Polymeric Matrices

Obtaining and Characterizing Andean Multi-Floral Propolis Nanoencapsulates in Polymeric Matrices

Microencapsulation of Erythrocytes Extracted from Cavia porcellus Blood in Matrices of Tara Gum and Native Potato Starch

Carriers based on dairy by‐products and dehumidified‐air spray drying as a novel multiple approach towards improved retention of phenolics in powders: sour cherry juice concentrate case study

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