Article
Chemistry, Applied
Ana Grenha, Filipa Guerreiro, Joao P. Lourenco, Joao Almeida Lopes, Fernando Camara-Martos
Summary: This study demonstrates the potential of microencapsulation to improve the bioaccessibility of selenium in a food matrix. Microencapsulation with mannitol or mannitol/gastro-resistant polymer significantly enhanced the bioaccessibility of selenium, with values reaching up to 40% after the gastric phase and 55% after the intestinal phase.
Article
Thermodynamics
Engkos Achmad Kosasih, Muhammad Irfan Dzaky, Ahmad Zikri, Almacho Rachmanudiputra, Faizal Abizar, M. Burhanuddin Fauzi, Yarynara Sebrio Suharyadi
Summary: This study used a compressor air pressure of 2 bar to produce encapsulated maltodextrin with a size of 20.91 +/- 3.42 μm. The energy consumption was measured to determine the specific energy consumption (SEC) while varying the flow, specific humidity, and drying air temperature, with and without a refrigeration system. The use of a refrigeration system improved dehumidification but increased energy consumption. The highest productivity achieved was 9.84 x 10-5 lps of liquid material for specific drying airflow, drying air temperature, and specific humidity.
CASE STUDIES IN THERMAL ENGINEERING
(2023)
Article
Biochemistry & Molecular Biology
Giuseppina Gullifa, Roberta Risoluti, Cristina Mazzoni, Laura Barone, Elena Papa, Alfredo Battistini, Rodrigo Martin Fraguas, Stefano Materazzi
Summary: Recently, there has been an increasing interest in developing functional foods with encapsulated probiotic bacteria due to their positive impact on human health. Incorporating probiotics into dairy products has been a major challenge, especially for non-refrigerated products. This study utilized spray drying technology to produce a novel nutraceutical formulation using lactic acid bacteria (LAB) and demonstrated that it can maintain a good storage stability of probiotics at room temperature. The optimized formulation showed promising characteristics in terms of providing a sufficient amount of viable cells after digestion and protecting the probiotics during the microencapsulation process by spray drying.
Article
Chemistry, Applied
Cristian Encina, Begona Gimenez, Gloria Marquez-Ruiz, Francisca Holgado, Cristina Vergara, Patricio Romero-Hasler, Eduardo Soto-Bustamante, Paz Robert
Summary: Hydroxypropyl-inulin (HPI) was synthesized from inulin by etherification, showing increased hydrophobicity suitable for encapsulating fish oil. Encapsulation efficiency was similar in conventional and water-free spray drying methods, with the latter producing microparticles with lower Tg and hygroscopicity. The choice of solvent influenced the encapsulation mechanism and oxidative stability of the microparticles.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Katarzyna Samborska, Sareh Boostani, Mansoureh Geranpour, Hamed Hosseini, Cristian Dima, Sara Khoshnoudi-Nia, Hadis Rostamabadi, Seid Reza Falsafi, Rezvan Shaddel, Safoura Akbari-Alavijeh, Seid Mahdi Jafari
Summary: In the past decade, there has been an increasing trend to use new types of biopolymers as wall materials in spray drying microencapsulation, providing new properties and possibilities for waste valorization for the obtained microcapsules.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Boran Yang, Kirk Kealey, Jinru Chen, Kevin Mis Solval
Summary: This study aimed to explore the feasibility of producing polyphenol and pectin powders from pomegranate peels grown in Georgia and successfully developed microencapsulated polyphenol powders. The powders prepared with a blend of maltodextrin and pectin had higher antioxidant activities and water solubilities, indicating their potential as novel food ingredients.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Najwa Yanya Santiworakun, Acharee Suksuwan, Sukrit Sirikwanpong, Winai Dahlan, Tipayanate Ariyapitipun
Summary: Black cumin seed oil was successfully microencapsulated using spray drying with high encapsulation efficiency. The combination of inulin and whey protein showed promising results with a microencapsulation efficiency of 86.12% and excellent spherical shape of the microcapsules. The microencapsulated powders exhibited improved wettability, solubility, and thymoquinone content compared to those prepared with gum arabic alone.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Engineering, Chemical
Wangxing Lu, Xing Yang, Jian Shen, Zongze Li, Songwen Tan, Wenjie Liu, Zeneng Cheng
Summary: Phenolic compounds are important natural bioactive ingredients with various biological activities, but faced with challenges such as low solubility and poor stability. Spray-drying microencapsulation is an effective strategy to address these issues, with the choice of wall materials playing a crucial role in enhancing functional properties. Recent research has focused on the selection and optimization of wall materials for encapsulating phenolic compounds using spray drying techniques.
Article
Chemistry, Multidisciplinary
Fatemeh Baghi, Sami Ghnimi, Emilie Dumas, Adem Gharsallaoui
Summary: Two plant-based emulsifiers, soybean lecithin and pea protein isolate, were tested for their ability to emulsify and encapsulate trans-cinnamaldehyde (TC) at different pH levels and after drying with different techniques. The spray-dried powders showed higher encapsulation efficiency (EE) than the freeze-dried powders, but the water content of the freeze-dried powders was lower. Powders prepared at pH 3 exhibited better thermal stability. The resulting powders and nanoemulsions demonstrated antimicrobial activity against E. coli and L. innocua, highlighting their potential as natural preservatives in food.
APPLIED SCIENCES-BASEL
(2023)
Article
Engineering, Chemical
Katarzyna Samborska, Sadegh Poozesh, Alicja Baranska, Mariia Sobulska, Aleksandra Jedlinska, Cordin Arpagaus, Narjes Malekjani, Seid Mahdi Jafari
Summary: This article provides a literature review on modifications and recent achievements in the field of spray drying. It discusses the search for new design and technological solutions to improve energy efficiency and product properties. The paper highlights the potential of innovative approaches to overcome the drawbacks of conventional spray drying systems.
JOURNAL OF FOOD ENGINEERING
(2022)
Review
Agricultural Engineering
Asmaa Al-Hamayda, Basim Abu-Jdayil, Mutamed Ayash, Joy Tannous
Summary: Natural gums are commonly used in various industries as stabilizers, thickeners, gelling agents, and emulsifiers. They can also act as carriers for food additives and have good barrier characteristics. Microencapsulation, especially spray drying, is an effective technique for improving the dispersion of bioactive substances in food. Arabic gum is an effective and safe antimicrobial and antioxidant additive in food, but its utility in the industrial encapsulation process is currently limited.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Biochemistry & Molecular Biology
Lindalva Maria de Meneses Costa Ferreira, Rayanne Rocha Pereira, Fernanda Brito de Carvalho, Alberdan Silva Santos, Roseane Maria Ribeiro-Costa, Jose Otavio Carrera Silva Junior
Summary: This study obtained the oily extract of tucuma almonds coproducts by green extraction and then microencapsulated it, showing high antioxidant activity and rich carotenoid content. The results suggest potential application of tucuma almond coproduct as a source of carotenoids for functional foods production.
Review
Food Science & Technology
Silvia Castro Coelho, Berta Nogueiro Estevinho, Fernando Rocha
Summary: Water-soluble vitamins are essential for human body physiology and have a preventive role against diseases. However, their sensitivity against external conditions can lead to degradation. Microencapsulation technique, particularly electrohydrodynamic and spray-drying techniques, can protect the bioavailability and effectiveness of these vitamins. Recent studies and encapsulating agents used for these micronutrients in functional food and nutraceutical areas are highlighted.
Article
Food Science & Technology
Maria D. Busto, Yaiza Gonzalez-Temino, Silvia M. Albillos, Sonia Ramos-Gomez, Maria C. Pilar-Izquierdo, David Palacios, Natividad Ortega
Summary: This study evaluated the use of spray-drying technology for encapsulating Flavourzyme (R) and found that it provided a more efficient encapsulation method compared to other processes. The study also compared the effect of different cross-linking agents on the encapsulation efficiency and stability of the microcapsules. The results showed that chitosan-TPP microcapsules had higher encapsulation efficiency and protein stability.
Article
Food Science & Technology
Erika Dobroslavic, Ivona Elez Garofulic, Zoran Zoric, Sandra Pedisic, Marin Roje, Verica Dragovic-Uzelac
Summary: This research investigated the influence of spray drying parameters on the physicochemical properties, encapsulation efficiency, antioxidant capacity, and bioaccessibility of laurel leaf polyphenols. The results showed that the highest encapsulation efficiency was achieved at a sample:carrier ratio of 1:2 and a temperature of 180 degrees Celsius using either β-cyclodextrin (β-CD) or β-CD + maltodextrin (MD) 50:50 as carriers. However, β-CD + MD 50:50 ensured optimal solubility, hygroscopicity, and antioxidant capacity, while the optimal moisture content was determined only by temperature above 150 degrees Celsius. A total of 29 polyphenols were identified in the obtained powders, and the bioaccessibility of laurel flavonols increased with SD encapsulation.
Article
Engineering, Chemical
Hugo Junior Barboza de Souza, Anelise Lima de Abreu Dessimoni, Marina Leticia Alves Ferreira, Diego Alvarenga Botrel, Soraia Vilela Borges, Livia Cassia Viana, Cassiano Rodrigues de Oliveira, Amanda Maria Teixeira Lago, Regiane Victoria de Barros Fernandes
Summary: The addition of CNFG improved emulsifying properties and increased the number of emulsion droplets, while the substitution of GA by IN decreased viscosity. The polymer blends with CNFG showed similar instantaneization times and better oil retention for ginger essential oil.
Article
Engineering, Chemical
Gerson Reginaldo Marques, Regiane Victoria de Barros Fernandes, Amanda Maria Teixeira Lago, Soraia Vilela Borges, Suzan Kelly Vilela Bertolucci, Annete de Jesus Boari Lima, Diego Alvarenga Botrel
Summary: This study aimed to evaluate the properties of thyme essential oil encapsulated by spray drying, as well as to investigate the effects of replacing whey protein isolate with maltodextrin and chitosan. The results showed that the mixture of maltodextrin and chitosan was effective in maintaining antioxidant activity.
Article
Engineering, Manufacturing
Flavio Gomes Fernandes, Cristiani Viegas Brandao Grisi, Raunira Costa Araujo, Diego Alvarenga Botrel, Solange Sousa
Summary: The study demonstrated that active films containing oregano essential oil can significantly improve the shelf life of hamburger buns, enhance sensory quality, and exhibit good performance in terms of tensile strength and elongation.
PACKAGING TECHNOLOGY AND SCIENCE
(2022)
Article
Food Science & Technology
Jayne de Abreu Figueiredo, Carlos Ramon de Paula Silva, Matheus Felipe Souza Oliveira, Lais Bruno Norcino, Pedro Henrique Campelo, Diego Alvarenga Botrel, Soraia Vilela Borges
Summary: This review discusses the use of spray chilling technique for microencapsulation of bioactive food ingredients. Although this technology is known in the pharmaceutical industry, it has been little exploited in the food sector. General aspects of spray chilling, the process parameters, advantages, and disadvantages are addressed.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Chemistry, Applied
Lais Bruno Norcino, Juliana Farinassi Mendes, Jayne de Abreu Figueiredo, Natalia Leite Oliveira, Diego Alvarenga Botrel, Luiz Henrique Capparelli Mattoso
Summary: This study investigated the physicochemical, morphological, and gastrointestinal release properties of an anthocyanin-rich extract of grapes encapsulated in alginate and pectin beads as carriers, along with the effects of ultrasonic gelation combined with emulsification. The alginate beads exhibited smaller size and more regular shape compared to pectin beads. The combination of emulsification and ionic gelation had a more pronounced effect on the alginate beads, resulting in higher retention of anthocyanins, higher antioxidant capacity, and the best release profile during intestinal digestion.
Article
Food Science & Technology
Jayne de Abreu Figueiredo, Lais Bruno Norcino, Eloa Lourenco do Carmo, Pedro Henrique Campelo, Diego Alvarenga Botrel, Soraia Vilela Borges, Sergio Michielon de Souza, Cassiano Rodrigues de Oliveira
Summary: This study produced microstructured lipid microparticles containing anthocyanins and evaluated their stability. The encapsulating materials and their ratios affected the thermal resistance and characteristics of the microparticles.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Ana Cristina Freitas De Oliveira Meira, Larissa Carolina De Morais, Jayne De Abreu Figueiredo, Lizzy Ayra Alcantara Verissimo, Diego Alvarenga Botrel, Jaime Vilela De Resende
Summary: This study aimed to produce and characterise microparticles produced from barley residue proteins enriched with fl-carotene. Various formulations were freeze-dried to obtain the microparticles, and their properties were tested. The microparticles produced with 6% w/w BRP showed favorable characteristics, including lower moisture content, higher encapsulation efficiency, and better protection of fl-carotene against thermal degradation.
JOURNAL OF MICROENCAPSULATION
(2023)
Article
Food Science & Technology
Dayana Pereira de Andrade, Sabrina Carvalho Bastos, Cintia Lacerda Ramos, Luara Aparecida Simoes, Natalia de Andrade Teixeira Fernandes, Diego Alvarenga Botrel, Marciane Magnani, Rosane Freitas Schwan, Disney Ribeiro Dias
Summary: Microencapsulation is a promising technique for protecting probiotics during gastrointestinal digestion. The study evaluated the survival of free and microencapsulated Lactiplantiba-cillus plantarum CCMA 0359 in cream cheese, as well as its impact on physicochemical and sensory properties. Microencapsulation significantly enhanced the probiotic's protection during digestion and had no negative effects on cream cheese acceptance.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Polymer Science
Gleyca de Jesus Costa Fernandes, Karoline Ferreira Silva, Clara Suprani Marques, Luiza Zazini Benedito, Beatriz Ribeiro Cabral, Pedro Henrique Campelo, Soraia Vilela Borges, Jose Manoel Marconcini, Zuy Maria Magriotis, Pedro Ivo Cunha Claro, Marali Vilela Dias
Summary: A colorimetric indicator label based on starch and iodine has been developed to detect sulfur dioxide (SO2) concentration in shrimp products. The label, with the incorporation of iodine into the starch matrix, showed potential as an economical and simple method to determine the safety of shrimp-based foods.
POLIMEROS-CIENCIA E TECNOLOGIA
(2022)
Article
Multidisciplinary Sciences
Gerson Reginaldo Marques, Regiane Victoria de Barros Fernandes, Jayne de Abreu Figueiredo, Amanda Maria Teixeira Lago, Diego Alvarenga Botrel, Suzan Kelly Vilela Bertolucci, Maria Irene Yoshida, Soraia Vilela Borges
Summary: The microencapsulation of benzoic acid by spray drying using modified starch and maltodextrin as wall materials was evaluated in this study. The use of maltodextrin improved the solubility and wettabiliy of the microparticles. The treatment MS/M showed the highest efficiency and was considered the most suitable option for the encapsulation of benzoic acid in the food industry.
ACTA SCIENTIARUM-TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Anely Maciel de Melo, Rafaela Cristina Turola Barbi, Francisco Lucas Chaves Almeida, Weysser Felipe Candido de Souza, Atacy Maciel de Melo Cavalcante, Hugo Junior Barboza de Souza, Diego Alvarenga Botrel, Soraia Vilela Borges, Roberto Germano Costa, Max Rocha Quirino, Solange de Sousa
Summary: The study demonstrates that microparticles containing lemongrass essential oil can be prepared with high efficiency and exhibit antimicrobial and antioxidant properties.
FOOD TECHNOLOGY AND BIOTECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Jayne de Abreu Figueiredo, Pedro Henrique Campelo, Eloa Lourenco do Carmo, Regiane Victoria de Barros Fernandes, Amanda Maria Teixeira Lago, Diego Alvarenga Botrel, Soraia Vilela Borges
Summary: The study evaluated the use of whey protein isolate (WPI) associated with prebiotic biopolymers as wall material for pink-pepper oleoresin microcapsules. Results showed that WPI and WPI/OL treatments had a better antioxidant capacity, while WPI/IN and WPI/OL provided better powder solubility. The microcapsules displayed a spherical structure with some roughness, but no rupture, contributing to the retention of oleoresin.
PESQUISA AGROPECUARIA BRASILEIRA
(2022)
