Modern frontiers and applications of spray‐freeze‐drying in design of food and biological supplements

Abstract

Spray‐freeze‐drying (SFD) is a unique tandem technique combining spray drying (SD) and freeze drying (FD), and exploiting the advantages of both. SFD is particularly suitable for volatiles, biologicals, and food supplements that are sensitive to process extremities of temperature (SD) and time and cost (FD). Although SFD has been an area of interest to scientists for some time, there have been few very interesting investigations in food science in the recent past, which highlight the versatility and utility of this method, and been discussed in this review. The sources for SFD range from flavor ingredients to vegetables, lipids, enzymes, vitamins, and proteins. The extensive research findings in this domain have been collated in this focused review with the objective of providing the readers an essence of the forays made in this technology and the future possibilities it promises. Practical applications Spray‐freeze‐drying is suitable for volatiles, biologicals, and food supplements that are sensitive to process extremities of temperature (spray drying) and time and cost (freeze drying). Applications of SFD range from flavor ingredients to vegetables, lipids, enzymes, vitamins, and proteins. It offers reduced drying time, higher retention of bioactives postdrying, and improved rehydration, which makes it a method of choice. Considering the possibilities that this technique offers, further research on more types of feed is warranted, that would benefit industry and academia both.

Particle Morphology of Spray-Freeze Dried Microencapsulation Agents

“…One of the benefits of SFD technique is the ability to produce particles having different microstructures than those produced by other conventional techniques such as spray drying and freeze-drying. The most important advantage of SFD is the formation of pores on the outer surface of the particles in powder products, which makes this technique a more specific scientific value than others (Dutta et al, 2018). This is attributed to the gaps left behind during the sublimation (drying step) of the ice crystals resulting from exposure to the cold medium (Anandharamakrishnan et al, 2010).…”

Meeting the unmet: from traditional to cutting-edge techniques for poly lactide and poly lactide-co-glycolide microparticle manufacturing

“…One of the most promising for the preparation of PLGA and PLA MP is spray freeze-drying (SFD) of drug-polymer solutions/dispersions that enables a broad range of applications, particularly for proteins and biologics (Wanning et al 2015). Spray freeze-drying is a well-established process since its first appearance in 1964 (Werly and Bauman 1964) in the food and pharmaceutical industry for processing and powder engineering (Ishwarya et al 2015;Dutta et al 2018).…”

Encapsulation of β‐carotene in 2‐hydroxypropyl‐β‐cyclodextrin/carrageenan/soy protein using a modified spray drying process

“…Encapsulation is a well‐established emerging strategy to address such limitations and enhance opportunities for the development of functional foods (Dutta et al ., 2018b; Lavanya et al ., 2020b; Yoha et al ., 2020). Encapsulation also improves solubility and facilitates protection against adverse environmental stresses during processing and gastrointestinal digestion (İnanç Horuz & Belibağlı, 2018).…”