Spray-Drying Technology

Miller, Dave A.; Ellenberger, Daniel; Porfirio, Tiago; Gil, Marco

doi:10.1007/978-3-030-88719-3_10

Cited by 7 publications

(6 citation statements)

References 87 publications

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“…All the particles presented a rough, wrinkled, and folded microstructure (Fig. 5), which attributed to the rapid evaporation of water and they were the typical features of spray drying materials (Miller et al ., 2022). A highly dented and wrinkled microstructure was observed in HP (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…The process of spray drying can be divided into three parts, feed atomisation, hot air drying, and powder collection. The droplets evaporate rapidly in the drying chamber where the inlet temperature of hot gas is more than 170 °C, which may cause non‐enzymatic browning (Miller et al ., 2022). However, the shear stress and a thermal denaturation might cause a damage in structure and bio‐functional properties of protein.…”

Section: Introductionmentioning

confidence: 99%

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Functional, physicochemical, and rheological properties of the spray drying particles prepared from the noble scallop (Chlamys nobilis) mantle protein‐pectin hydrated mixtures

Liu,

Li,

Wang

et al. 2024

Int J of Food Sci Tech

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SummaryThe present study aimed to comparatively analyse the functional properties of the spray drying particles prepared from the noble scallop (Chlamys nobilis) mantle protein‐pectin hydrated mixtures. And the microstructural characteristics of the particles were assessed by Fourier transform infrared, scanning electronic microscopy, and SDS‐PAGE to detect critical changes. The results showed that the solubility of enzymatically extracted protein was significantly improved by spray drying after pectin hydration (AP‐LMP and AP‐HMP), from 76.77% (AP) to 97.87% (AP‐LMP) and 97.13% (AP‐HMP), respectively. And the spray drying water‐extracted protein (HP) after pectin hydration (HP‐LMP and HP ‐HMP) exhibited a greater emulsifying property, from 103.10 m2/g (HP) to 145.55 ± 0.92 m2/g (HP‐LMP) and 200.29 ± 1.16 m2/g (HP‐HMP). The spray drying after pectin hydration had successfully enhanced emulsifying and rheological properties when compared with AP and HP. The results of SDS‐PAGE showed more protein participated in the formation of macromolecule and FT‐IR spectra demonstrated the formation of protein‐pectin spray drying particles facilitated not only by electrostatic interactions but also by covalent binding via Maillard reaction, made a closely compatible protein structure verified by the improvement of fluorescence intensity. This work is expected to provide a theoretical basic data for the development and application of scallop mantle extracted proteins.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Functional, physicochemical, and rheological properties of the spray drying particles prepared from the noble scallop (Chlamys nobilis) mantle protein‐pectin hydrated mixtures

Liu,

Li,

Wang

et al. 2024

Int J of Food Sci Tech

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“…Therefore, researchers and scientists are using various methods to improve the oxidative stability. For maintenance, different food industries most commonly use spray-drying processes due to their low cost and easy availability. , The consumer interest in oxidative stable ω-3-enriched products is almost dramatically increasing because of the increased health consciousness of modern people. , Therefore, the current study focuses on incorporating spray-dried microcapsules (SDM) with chia and fish oil blend into mayonnaise to produce an omega-enriched product with a high oxidative stability. The FAs profile, free fatty acids (FFAs) peroxide value (PV), and sensory evaluation of omega-enriched mayonnaise were examined after every fifth day during a 15-day storage period.…”

Section: Introductionmentioning

confidence: 99%

“…For maintenance, different food industries most commonly use spray-drying processes due to their low cost and easy availability. 18 , 19 The consumer interest in oxidative stable ω-3-enriched products is almost dramatically increasing because of the increased health consciousness of modern people. 20 , 21 Therefore, the current study focuses on incorporating spray-dried microcapsules (SDM) with chia and fish oil blend into mayonnaise to produce an omega-enriched product with a high oxidative stability.…”

Section: Introductionmentioning

confidence: 99%

Omega-3-Enriched and Oxidative Stable Mayonnaise Formulated with Spray-Dried Microcapsules of Chia and Fish Oil Blends

Rahim,

Imran,

Khan

et al. 2024

ACS Omega

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There is a growing demand for nutritious food products that contain specific ingredients, such as long-chain polyunsaturated fatty acids (LCPUFAs). In the case of LCPUFAs, protection against lipid peroxidation is difficult, and microencapsulation emerges as an alternative. The aim of this research work is to develop mayonnaise containing spray-dried microcapsules (SDM). Fortified mayonnaise was developed using various treatments such as (T 1 ) incorporating chia seed oil (CSO), (T 2 ) incorporating fish oil (FO), (T 3 ) incorporating blend of chia and fish oil, (T 4 ) incorporating the SDM of CSO, (T 5 ) incorporating the SDM of FO, and (T 6 ) incorporating the SDM of chia and fish oil blend as well as controls. Thereafter, during the 15-day storage period, the fatty acids (FAs) composition, free fatty acids (FFAs), peroxide value (PV), and sensory properties of fortified mayonnaise were examined every 5 days. The overall results showed that the oxidative stability of mayonnaise formulated with SDM has been improved, and it can be used as a fortifying agent in the processing of many food products. Treatments containing SDM of up to 4% did not differ from the control in sensory analysis. Sensory scores of SDM samples showed a slight decrease in off-flavor scores and were in an acceptable range. Therefore, SDM developed from CSO and FO blends can be recommended for supplementation in different food products for long-time storage.

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“…Spray drying is a well-established manufacturing technique that can be used to formulate amorphous solid dispersions. It is an effective strategy for delivering poorly water-soluble drugs like Fenoprofen calcium dihy-drate [9,10]. The solid dispersions consist of drug molecules dispersed in amorphous polymeric carriers.…”

Section: Introductionmentioning

confidence: 99%

Formulation of mouth-dissolving tablets containing a spray-dried solid dispersion of poorly water-soluble fenoprofen calcium dihydrate and its characterization

Narwariya,

Jain,

Muthumanickam

2024

ScienceRise: Pharmaceutical Science

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The aim and objective of this investigation focus on the formulation of mouth-dissolving tablets of Fenoprofen calcium dihydrate spray dried solid dispersions. Materials and methods. Spray drying is a well-recognized manufacturing technique that can be used to create amorphous solid dispersions, which are an effective delivery method for poorly water-soluble pharmaceuticals such as Fenoprofen calcium dihydrate (FCD). In addition to skimmed milk powder (SMP) and FCD, the carrier β-cyclodextrin was used to produce solid dispersions. Results and discussion. The production of solid dispersions yielded reproducible results. Solid dispersion with β-cyclodextrin and skimmed milk powder is one way to increase disintegration time by increasing the water solubility of inadequately water-soluble FCD. In-vitro dissolution experiments of FCD mouth-dissolving tablets revealed significant differences. Stability studies should evaluate drug product characteristics that are susceptible to change during storage and are anticipated to impact quality, safety, and efficacy to demonstrate that the optimal formulations remain stable over the course of the study. The results of stability experiments were statistically significant at p<0.05 using one-way ANOVA followed by Dunnet's test. During in-vivo anti-inflammatory experiments, the formulation SDC6 demonstrated a greater percentage of inhibition than the purified drug and super disintegrant, and the results were statistically significant using one-way ANOVA followed by the Bonferroni test. Conclusions. The solid dispersions were prepared with β-cyclodextrin, and skimmed milk powder improved the solubility of the poorly water-soluble fenoprofen calcium dihydrate. In vitro dissolution experiments of fenoprofen calcium dihydrate mouth dissolving tablets and controlled tablets revealed significant differences

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Spray-Drying Technology

Cited by 7 publications

References 87 publications

Functional, physicochemical, and rheological properties of the spray drying particles prepared from the noble scallop (Chlamys nobilis) mantle protein‐pectin hydrated mixtures

Functional, physicochemical, and rheological properties of the spray drying particles prepared from the noble scallop (Chlamys nobilis) mantle protein‐pectin hydrated mixtures

Omega-3-Enriched and Oxidative Stable Mayonnaise Formulated with Spray-Dried Microcapsules of Chia and Fish Oil Blends

Formulation of mouth-dissolving tablets containing a spray-dried solid dispersion of poorly water-soluble fenoprofen calcium dihydrate and its characterization

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