Scale-up and optimization of the spray drying conditions for the development of functional microparticles based on chia oil

Bordón, María Gabriela; Alasino, Noelia; Villanueva, Álvaro; Sánchez, Cecilio Carrera; Pedroche-Jiménez, Justo J.; Millán-Linares, María del Carmen; Ribotta, Pablo Daniel; Martínez, Marcela Lilian

doi:10.1016/j.fbp.2021.08.006

Cited by 15 publications

(6 citation statements)

References 58 publications

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“…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%

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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Section: Resultsmentioning

confidence: 99%

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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“…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 ]. Gum arabic is extracted from the trees of Acacia senegal L. [ 24 ]; which is considered a food biopolymer with a rather complex chemical structure, in which the presence of various carbohydrates predominates, giving it good emulsifying properties and low viscosity in water [ 25 , 26 ], which is why it has been used in nano spray drying processes in recent years [ 27 , 28 ].…”

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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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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“…First, the air temperature in the drying chamber may reach up to 185 °C in certain spray drying reactors 124 and may go down to −50 °C in spray chilling, 125 meaning the process has an energy requirement constraint. Spray drying/chilling is a high energy-consuming unit operation where thermal efficiency is 73% at most in recent studies 126 and may decrease to less than 20% in some cases. 127 Moreover, the price of heat accounts for about 60% of the total cost of a spray drying unit.…”

Section: Sustainability Assessment Of Common Production Methodsmentioning

confidence: 99%

Green assessment of polymer microparticles production processes: a critical review

et al. 2022

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Scale-up and optimization of the spray drying conditions for the development of functional microparticles based on chia oil

Cited by 15 publications

References 58 publications

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

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

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

Green assessment of polymer microparticles production processes: a critical review

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