Spray freeze drying method for microencapsulation of Lactobacillus plantarum

Rajam, R.; Anandharamakrishnan, C.

doi:10.1016/j.jfoodeng.2015.05.029

Cited by 103 publications

(38 citation statements)

References 43 publications

(65 reference statements)

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“…Moreover, these small peptides also exhibited the capacity to prevent enteropathogenic Escherichia coli, Salmonella typhimurium, and Shigella flexneri from adhering to intestinal cells [172,173]. Whey proteins, in its different forms, were recently explored as coating materials for the microencapsulation of probiotics [28,30,41,58,72,95,97,[102][103][104][105].…”

Section: Proteinsmentioning

confidence: 99%

A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics

et al. 2020

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The consumption of probiotics has been associated with a wide range of health benefits for consumers. Products containing probiotics need to have effective delivery of the microorganisms for their consumption to translate into benefits to the consumer. In the last few years, the microencapsulation of probiotic microorganisms has gained interest as a method to improve the delivery of probiotics in the host as well as extending the shelf life of probiotic-containing products. The microencapsulation of probiotics presents several aspects to be considered, such as the type of probiotic microorganisms, the methods of encapsulation, and the coating materials. The aim of this review is to present an updated overview of the most recent and common coating materials used for the microencapsulation of probiotics, as well as the involved techniques and the results of research studies, providing a useful knowledge basis to identify challenges, opportunities, and future trends around coating materials involved in the probiotic microencapsulation.

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Section: Proteinsmentioning

confidence: 99%

A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics

et al. 2020

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“…It has been reported that microencapsulation of functional foods is an effective approach to achieve the desired attributes of stability, storability, and delivery [8]. Microencapsulation is mainly used to encapsulate a gel, solid, liquid, or gas core by a coating shell [9], which is a promising technique for maintaining the viability of fish oil during the process and covering the smell of fish [10]. Microencapsulation technology could isolate functional oils from deteriorating effects of air, mitigate the evaporation rate of volatile cores, mask the taste or odor of core materials, and isolate reactive core materials from chemical attacks [11].…”

Section: Introductionmentioning

confidence: 99%

“…SFD is a two-step process, that is, spray freezing followed by freeze drying of the resultant frozen particles in a freeze drier [10]. Ishwarya et al [24] reported that, compared with other drying technologies, the potential applications in product structure, quality, retention of volatiles, and biologically active compounds of SFD are better.…”

Section: Introductionmentioning

confidence: 99%

Comparative Study on Different Drying Methods of Fish Oil Microcapsules

Pang

Duan

Ren

et al. 2017

Journal of Food Quality

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Microencapsulation is widely used to minimize the oxidation of fish oil products. This study compared the effects of different drying methods, for example, spray drying (SD), freeze drying (FD), and spray freeze drying (SFD) on the microencapsulation of fish oil. Spray drying (SD) is the most common method for producing fish oil microcapsules, and it has low operation cost and short processing time, while the product yield and quality are poor. Freeze drying (FD) can be used to produce oil microcapsules with high quality, but it takes long time and high overall cost for drying. Spray freeze drying (SFD) is a new method for the preparation of microcapsules, which combines the SD and FD processes to obtain high quality powder. The yield of powder reached 95.07% along with porous structure by SFD. The stability and slow-release property of SFD products were better than those of SD and FD, which showed that SFD improved product storage stability and potential digestibility.

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“…SEM image of spray‐freeze‐dried vanillin in whey protein isolate and fructo‐oligosaccharide (Rajam & Anandharamakrishnan, )…”

Section: Sfd Of Food Productsmentioning

confidence: 99%

“…The formed SFD particles were homogenous, spherical with porous outer surface (facilitating rehydration) containing 3.66% moisture. The stability of the microcapsules have been indicated by FIGURE 5 SEM image of spray-freeze-dried docohexanoic acid (DHA) (Karthik & Anandharamakrishnan, 2013) FIGURE 4 SEM image of spray-freeze-dried vanillin in whey protein isolate and fructo-oligosaccharide (Rajam & Anandharamakrishnan, 2015) percentage, with oxidation values of 13% for SFD, 31% FD, and 33% SD; clearly indicating maximum stability in SFD. The find revealed that DHA exposed to SFD yielded a powder with minimal peroxidation compared with other two methods.…”

Section: Sfd For Lactobacillus Paracaseimentioning

confidence: 99%

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

Dutta

Moses

Anandharamakrishnan

2018

J Food Process Engineering

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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.

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Spray freeze drying method for microencapsulation of Lactobacillus plantarum

Cited by 103 publications

References 43 publications

A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics

A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics

Comparative Study on Different Drying Methods of Fish Oil Microcapsules

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

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