Novel approaches based on ultrasound for spray drying of food and bioactive compounds

Khaire, Rajeshree A.; Gogate, Parag R.

doi:10.1080/07373937.2020.1804926

Cited by 33 publications

(19 citation statements)

References 61 publications

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“…These vibrations generate capillary waves. At high vibrations, atomization occurs (Khaire & Gogate, 2020). Turan et al (2015), observed that the blueberry microparticles produced through ultrasonic spray drying showed better retention of anthocyanins (79.35%) even after the extract-enriched cake was baked.…”

Section: Current Advancements In Spray Dryingmentioning

confidence: 99%

A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques

Kandasamy¹,

Naveen²

2022

J Food Process Engineering

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Bioactive compounds are a type of chemical substance found in plant sources. Lycopene, carotenoids, phytochemicals, phenolic compounds, and anthocyanin are a few bioactive compounds. These compounds are rich in antimicrobial, antioxidant, and free radical‐scavenging properties. But these compounds are easily degraded. In order to enhance the chemical stability and the retention properties of functional ingredients, encapsulation is indispensable. This paper reviews the two important methods of encapsulation of bioactive components and the novelties in these techniques. Spray‐drying and freeze‐drying techniques are commonly used for encapsulation in the food and pharmaceutical industries. The former is a quick and high‐temperature process, while the latter is a time‐consuming and low‐temperature procedure. The inlet temperature during spray drying is maintained between 120 and 190°C, whereas during freeze drying, a temperature of −80°C to −20°C is maintained. For effective encapsulation, the optimization of the process conditions such as the temperature, pressure, feed rate, airflow rates, and selection of wall materials are essential. In this paper, the influence of these parameters on encapsulation efficiency and product stability is also discussed. Practical Applications The spray‐drying and freeze‐drying techniques find their application in the food and chemical industries for the purpose of encapsulation and drying. The former technique helps transform liquid foods to powder and thereby extending their shelf life. The encapsulation of some biologically active components helps better retention and delivery of the components. Spray drying is a technique in which liquid foods are converted to powdered form. These techniques have been used for a very long time in the dairy industry. But in recent times, they have been used in the pharmaceutical industries as well. Their main application in the pharmaceutical industry is drug delivery. Freeze drying is a low‐temperature encapsulation process which is mainly used for the encapsulation of functional foods. The most commonly spray‐dried active materials include oleoresins, natural food colors, natural antioxidants, lipids, flavors, and functional foods. Probiotic sources such as bacterial cultures are the main freeze‐dried products. In this review, the practical applications of the techniques are elaborated.

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Section: Current Advancements In Spray Dryingmentioning

confidence: 99%

A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques

Kandasamy¹,

Naveen²

2022

J Food Process Engineering

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“…Khaire and Gogate (2021) reported that the particle size of spray‐dried powders varied with process conditions and solids content (concentration) in the feed. Chegini and Taheri (2013) reported increase in droplet size was mainly due to increase in feed concentration or viscosity and decrease in energy available for atomizer (air‐liquid flow ration in a pneumatic atomizer).…”

Section: Resultsmentioning

confidence: 99%

Effect of moisture content on physical and flow properties of milk‐millet powders

Geethambika

Veerendrasimha

Prakash

et al. 2022

J Food Process Engineering

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The physical and flow properties of milk blended barnyard and foxtail millet powders were evaluated at different moisture contents. Particle‐size distribution and span decreased considerably as moisture increased. The d0.5 increased from 24.769 to 38.642 μm in milk‐barnyard millet powder and from 27.942 to 41.063 μm in milk‐foxtail millet powder as moisture increased from 3 to 9%. The dynamic flow and shear tests revealed the hygroscopic nature of both millet powders, wherein moisture and particle size were found to influence flowability. The basic flow energy and shear tests proved that both millet powders would flow easily at 9% moisture content than at 3% due to agglomeration and reduction in contact surface area of the particles and the magnitude of their interactions. Compressibility and wall friction tests also corroborated the fact that milk‐millet powders were relatively more cohesive at 3% moisture, manifesting difficulties in flow. Between milk‐foxtail millet and milk‐barnyard millet powders, the former had better flowability due to its larger particle size and narrower span than the latter.Practical ApplicationsPowders are dynamic systems whose behavior changes drastically with minor changes in the environment or moisture. In this study, the influence of moisture on physical and flow properties of milk‐millet powders were evaluated. The physical and flow properties of milk blended barnyard and foxtail millet powders were influenced by particle size and moisture content. The flow properties could be useful in understanding their behavior during handling, processing, and storage, and thus help in the design and optimization of processing and storage operations.

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“…This approach requires parameters based on experimental data that capture material as well as process properties. Multiple studies were performed to determine the exponents for different liquid systems, ultrasonic frequencies, rheological behavior, and ultrasonic power dissipation [29][30][31][32]. Considering Eq.…”

Section: Gerhard Schaldach Markus Thommes*mentioning

confidence: 99%

Preparation of Micron and Submicron Particles via Spray Drying and Electrostatic Precipitation

et al. 2022

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Small particles are of great interest in a variety of applications. Spray drying is a common technique for particle synthesis, but it is limited with respect to sizes below 10 μm. Therefore, a new laboratory-scale spray dryer was designed to address this issue. A novel aerosol generator consisting of a piezo crystal in a swirl chamber was designed to obtain droplets in the low micrometer range. After drying and cooling, particles were deposited in a molten carrier, using melt electrostatic precipitation. The median particle size of three pharmaceutical drug substances was 2 μm. The size distribution was particularly narrow, with span values of about 1.1. Spray drying is a sufficient technique to produce small drug particles below 5 μm with ultrasonic atomization at high frequencies. Electrostatic precipitation in a molten carrier is a suitable method to capture these particles.

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Novel approaches based on ultrasound for spray drying of food and bioactive compounds

Cited by 33 publications

References 61 publications

A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques

A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques

Effect of moisture content on physical and flow properties of milk‐millet powders

Preparation of Micron and Submicron Particles via Spray Drying and Electrostatic Precipitation

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