Article
Pharmacology & Pharmacy
Patricia Henriques, Ana Fortuna, Slavomira Doktorovova
Summary: Powders for nasal delivery have advantages over liquids and can be manufactured by spray drying. This review provides an overview of nasal powder formulation and processing, with a focus on the variables that impact on performance.
EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS
(2022)
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)
Article
Food Science & Technology
Prajya Arya, Pradyuman Kumar
Summary: Fenugreek seeds contain an important compound called diosgenin, which has impressive health benefits. Diosgenin is bitter in taste, but through spray drying and the use of maltodextrin and whey protein concentrate as wall materials, the bitterness can be masked. The optimal conditions for spray drying were determined, and encapsulated diosgenin powder with improved properties was successfully produced.
Article
Materials Science, Ceramics
Bing He, Kailei Lu, Wenxin Du, Xiaolan Zhou, Xu Huang, Yanli Shi, Zhangyi Huang, Haomin Wang, Jianqi Qi, Tiecheng Lu
Summary: Mono-dispersed and high-flowable spherical AlON powders were successfully obtained in this study. Spherical pure AlON particles with a mean size of approximately 51.9 μm were prepared from a C/Al2O3 mixture through spray drying technology and a calcined step at 1750 degrees C for 0.5 h. The as-prepared spherical AlON powders showed better flowability and filling properties compared to the irregular-shaped AlON powders obtained by conventional methods. This work provides a paradigm for obtaining highly flowing spherical ceramic powders, which is important for the preparation of complex-shaped AlON ceramics.
CERAMICS INTERNATIONAL
(2023)
Article
Food Science & Technology
Jolanta Gawalek
Summary: The study investigates the production of chokeberry powder through spray drying chokeberry juice, and finds that specific temperature and concentration conditions can lead to chokeberry powders with high bioactive properties retention and low energy consumption.
Article
Pharmacology & Pharmacy
Bishal Raj Adhikari, Shyamal C. Das
Summary: This study investigated the aerosol performance of spray-dried powders based on Soluplus polymer for pulmonary drug delivery. The potential use of leucine to improve aerosolization was also explored. The results showed that Soluplus powder without leucine exhibited good performance for pulmonary drug delivery, and the addition of 20% leucine further enhanced aerosolization of the particles.
Article
Engineering, Chemical
Maheshchandra H. Patil, Eoin G. Murphy, Gaelle Tanguy, Cecile Le Floch-Fouere, Romain Jeantet
Summary: Breakthrough energy savings have been projected in the spray-dryer free dairy powder manufacturing process based on superconcentration and granulation. The study found that superconcentration leads to the development of a cohesive non-flowing state and successful granulation is related to the dry matter content at the end of the cohesive phase. Laboratory-based rheological measurements are correlated with the amperage of the mixer used, providing a better understanding and control of the product behavior within the system.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Pharmacology & Pharmacy
Mani Ordoubadi, Kimberly B. Shepard, Hui Wang, Zheng Wang, Amanda M. Pluntze, Joseph P. Churchman, Reinhard Vehring
Summary: Carrier-free spray-dried dispersions for pulmonary delivery often require the addition of excipients such as L-leucine to improve efficacy. However, the presence of leucine fibers during stability has been observed. In this study, the origin of these fibers was determined to be the presence of amorphous or less stable crystalline polymorphs of leucine, but they did not affect the stability or aerosol performance of the powders.
Article
Engineering, Chemical
Grace Lewis Voronin, Charith A. Hettiarachchi, Federico M. Harte
Summary: Condensed skim milk processed through a custom-made high pressure jet spray drying system at 100-500 MPa resulted in skim milk powders with varying particle density, size, solubility, viscosity, foam stability, and emulsification ability. The higher pressure (500 MPa) led to differences in these properties compared to the lower pressure (100 MPa) treatment, showing potential for applications in ice cream or specialty beverages.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Engineering, Chemical
Nagihan Caglar, Ertan Ermis, Muhammed Zeki Durak
Summary: This study produced and characterized spray-dried and freeze-dried sourdough powders, which were used to make sourdough breads. Differences in powder properties were observed depending on the method used. The use of powder samples at different blending ratios affected the physicochemical properties of sourdough breads.
JOURNAL OF FOOD ENGINEERING
(2021)
Review
Food Science & Technology
Yue Zhang, R. Pandiselvam, Yanhong Liu
Summary: The surface composition of dairy powders is an important parameter in the dairy industry and is directly related to the techno-functional properties of dairy powder products. Various factors, such as the bulk composition of raw milk, liquid dairy processing, drying process, and storage conditions, can influence the surface composition of dairy powders. The mechanisms underlying the variations in particle surface composition include mechanical properties, redistribution of milk fat globules, adsorption competition and interactions of ingredients at the water/air interface, dehydration-induced alterations in particle structure, solid/solutes segregation differentiation during spray drying, and lactose crystallization-induced increase in surface fat. Future research should focus on the effects of emerging processing technologies on the surface composition modification of dairy powders.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Engineering, Chemical
Amin Farshchi, Ali Hassanpour, Hossam Tantawy, Andrew E. Bayly
Summary: The flowability of spray-dried laundry detergent is influenced by formulation, particle composition, and micro-structure. This study provides a fundamental understanding of how these factors affect the flow behavior of detergent powders. The addition of sodium silicate and increased water content in the slurry significantly improve flowability.
ADVANCED POWDER TECHNOLOGY
(2022)
Article
Engineering, Chemical
Katholiki Stavra, Fotini Plati, Eleni Pavlidou, Adamantini Paraskevopoulou
Summary: Different carrier materials were used to dehydrate lemon juice through various drying techniques, resulting in powders with distinct characteristics. Freeze-dried powders exhibited irregular and compact morphology, while spray-dried powders had more uniform particle sizes.
Article
Engineering, Chemical
Alberto Baldelli, Hale Oguzlu, Diana Yumeng Liang, Alison Subiantoro, Meng Wai Woo, Anubhav Pratap-Singh
Summary: This study proposes the use of spray freeze drying technology to improve the re-dispersibility of milk powders in aqueous systems. The formulation of the dairy products was found to influence their re-dispersibility, with higher fat percentages and the presence of maltodextrin additive decreasing the re-dispersibility.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Pharmacology & Pharmacy
Danni Suhaidi, Yao-Da Dong, Paul Wynne, Karen P. Hapgood, David A. V. Morton
Summary: This study examines the effectiveness of L-leucine coprocessing in modifying the particle surface of ASD-forming materials. The results show that increasing L-leu concentrations can improve the flowability of maltodextrin, PVP K10, trehalose, and gum arabic. However, unique challenges were observed with PVP K90 and HPMC formulations, indicating the need for further investigation.
Article
Engineering, Chemical
Imene Felfoul, Jennifer Burgain, Carole Perroud, Claire Gaiani, Joel Scher, Hamadi Attia, Jeremy Petit
Summary: The aim of this study was to evaluate the effect of air outlet temperature and milk type on various properties of spray-dried milk powders. The results showed that the air outlet temperature significantly influenced water activity, spray-drying yield, and solubility.
Article
Engineering, Chemical
Naima Gaudel, Claire Gaiani, Yogesh M. Harshe, Jana Kammerhofer, Matthieu Pouzot, Stephane Desobry, Jennifer Burgain
Summary: The reconstitution behavior of fruit powders is significantly different under low and high water activity conditions. At low water activity, increasing shear rate accelerates reconstitution kinetics, while at high water activity, shear rate does not affect reconstitution. This difference may be due to the formation of a viscous layer on the particle surface, which hinders water penetration in powders with low glass transition temperatures.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Engineering, Chemical
Tristan Fournaise, Claire Gaiani, Jeremy Petit
Summary: In this study, the reconstitution kinetics of various food powders under fixed mixing conditions were investigated using laser granulometry. A descriptive modelling approach was used to link the reconstitution steps to a single first-order indicial response and characterize their kinetics. The physicochemical properties that most influenced the reconstitution of food powders were identified.
CHEMICAL ENGINEERING SCIENCE
(2022)
Article
Engineering, Chemical
A. Paul, C. Gaiani, L. Cvetkovska, C. Paris, M. Alexander, C. Ray, G. Francius, S. EL-Kirat-Chatel, J. Burgain
Summary: Whey protein concentrate powders can undergo chemical and structural modifications when affected by certain storage conditions. This study evaluated the impact of storage temperature, duration, and heat load on protein modification in whey protein powders. The results showed that higher temperatures had a greater effect on protein modification, while duration and total heat load did not significantly impact protein changes. Lactose content was found to be important in powder browning, but additional browning during storage was independent of lactose content. Protein aggregates were formed by non-disulphide covalent bonds and contained both β-lactoglobulin and α-lactalbumin. Interestingly, despite structural changes, the rehydration properties of the powder were not affected.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Chemistry, Applied
Regis Badin, Jennifer Burgain, Stephane Desobry, Bhesh Bhandari, Sangeeta Prakash, Claire Gaiani
Summary: The reconstitution kinetics of maltodextrin powders with different DE values were evaluated under the glassy and rubbery states. The reconstitution times were found to be dependent on shear rate and DE in the glassy state, while less dependent on shear rate in the rubbery state. Atomic Force Microscopy was used to study the surface topographies and nanomechanical properties of single particles, showing that high DE maltodextrins had higher surface roughness in the glassy state and a smoother surface with slight hollows formation in the rubbery state. The surface modification at microscale was linked to the powder behavior at macroscale during the glass transition.
FOOD HYDROCOLLOIDS
(2022)
Article
Agriculture, Dairy & Animal Science
A. Paul, F. Martin, B. Simard, J. Scher, C. Gaiani, C. le Floch-Fouere, R. Jeantet, J. Burgain
Summary: High-protein dairy powders undergo physicochemical changes during aging due to intrinsic chemical properties and nonoptimal storage conditions. A new diafiltration method is proposed to fractionate proteins from a binary colloidal dispersion, revealing that whey proteins are enriched at the particle surface and casein micelles are located at the core of the particles. This method also allows the identification of rehydration kinetics for each protein layer, showing two distinct forms of proteins at the particle surface and a slow elution of casein micelles during rehydration.
JOURNAL OF DAIRY SCIENCE
(2023)
Review
Engineering, Chemical
Preethi Jayaprakash, Audrey Maudhuit, Claire Gaiani, Stephane Desobry
Summary: This review compares three emerging techniques: electrospraying, nano spray drying, and electrostatic spray drying. These techniques utilize electrostatic forces to enhance particle encapsulation and stability, making them suitable for heat-sensitive and labile products. Electrospraying and nano-spray drying demonstrate higher encapsulation efficiency and stability.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Engineering, Chemical
Dolores Vickovic, Tomasz Pawel Czaja, Claire Gaiani, Soren Juhl Pedersen, Lilia Ahrne, Anni Bygvra Hougaard
Summary: Lactose and lactic acid were added to acidified dairy formulations to study their effects on powder surface composition and wall deposition during spray drying. Lactic acid reduced the glass transition temperature of powders and increased wall deposition. No significant changes were observed in moisture content, water activity, and particle size. Lactic acid caused a shift of water protons to a tightly bound fraction. Adding lactose and lactic acid increased the proportion of proteins on the particle surface, leading to increased sticking and wall deposition.
Article
Food Science & Technology
Thierry Hellebois, Jennyfer Fortuin, Claire Gaiani, Christos Soukoulis
Summary: This study investigated the colloidal interaction between flaxseed gum (FG) and milk proteins under simulated in vitro digestion conditions and its impact on the in vitro protein digestibility. The presence of FG influenced the occurrence of segregative microphase separation and controlled the acid-mediated protein aggregation phenomena. Furthermore, the addition of FG resulted in a higher degree of milk protein hydrolysis compared to the gum-free protein counterparts. The electrostatic protein complexation capacity and thickening effect of FG were postulated to influence the in vitro digestibility of milk proteins.
Article
Chemistry, Applied
Thierry Hellebois, Romain Canuel, Frederic Addiego, Jean-Nicolas Audinot, Claire Gaiani, Alexander S. Shaplov, Christos Soukoulis
Summary: The implementation of cryogels as alternative xero-carriers for embedding labile bioactive compounds including probiotic living cells is becoming more popular. In the present study, milk protein-based cryogels were developed and characterized for their physicochemical, microstructural, and mechanical properties. The cryogels showed varying characteristics depending on the composition of the milk proteins used. The study also demonstrated the successful entrenchment of probiotic cells within the cryogels, highlighting their potential as novel probiotic xero-scaffolds.
FOOD HYDROCOLLOIDS
(2023)
Review
Food Science & Technology
Cho Urielle M'be, Joel Scher, Claire Gaiani, N'Guessan Georges Amani, Jennifer Burgain
Summary: Hibiscus sabdariffa, with its red calyxes and rich in anthocyanins, phenols, and antioxidants, is highly valued by consumers for its nutritional and medicinal benefits. However, the seasonality, perishability, and anthocyanin instability of this plant have led to the development of stabilization methods, such as drying and powdering, which can alter its properties.
Article
Food Science & Technology
Preethi Jayaprakash, Claire Gaiani, Jean-Maxime Edorh, Frederic Borges, Elodie Beaupeux, Audrey Maudhuit, Stephane Desobry
Summary: This study investigates the benefits and drawbacks of electrostatic spray drying (ESD), a novel technique that uses electrostatic charge and lower temperatures to encapsulate lactic acid bacteria. The study compares the viability of Lacticaseibacillus rhamnosus GG (LGG) using different encapsulation agents and finds that ESD preserves more LGG cells during processing and provides better stability during storage compared to traditional spray drying (SD) and freeze drying (FD).
Article
Chemistry, Applied
Regis Badin, Claire Gaiani, Stephane Desobry, Sangeeta Prakash, Bhesh Bhandari, Jennifer Burgain
Summary: For the first time, environmental Atomic Force Microscopy (AFM) was used to study surface properties of food powders in real time by changing relative humidity and temperature. The effects of glass transition and relative humidity on surface topography, roughness, and Young modulus distribution were investigated. Glass transition resulted in surface smoothing and decreased surface roughness. It also affected the particle physics, with glassy state particles being harder and having a heterogeneous Young modulus distribution. The results suggest that glass transition plays a significant role in particle surface properties and can be used to optimize food powder formulation and extend shelf-life.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Jia Zhao, Bhesh Bhandari, Claire Gaiani, Sangeeta Prakash
Summary: This study investigated the effects of almond protein hydrolysis degree and the ratio of hydrolyzed protein to non-hydrolyzed protein on the physicochemical properties of almond-based yoghurt. The results showed significant differences in gel samples with different protein hydrolysis degrees and compositions, affecting hardness, viscosity, cohesiveness, and friction of the gel.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
