Article
Food Science & Technology
Delal Meryem Yaman, Derya Kocak Yanik, Aysel Elik Demir, Hicran Uzun Karka, Gamze Guclu, Serkan Selli, Hasim Kelebek, Fahrettin Gogus
Summary: This study aimed to evaluate the effects of different ratios of gum arabic to maltodextrin and various encapsulation techniques on the properties of powdered substance and the retention of terebinth fruit oil aroma. The emulsion stability was highest at a gum arabic to maltodextrin ratio of 75:25, showing minimal creaming and even dispersion. Spray drying with an ultrasonic nozzle and a two-fluidized nozzle achieved the highest encapsulation efficiency (>90%), particularly for retaining volatiles.
Article
Pharmacology & Pharmacy
Marija Banozic, Malgorzata Krzywonos, Krunoslav Aladic, Hanna Pinkowska, Igor Mucha, Adrianna Zlocinska, Stela Jokic
Summary: This study evaluated the encapsulation of hesperidin using freeze drying and spray drying techniques with maltodextrin and gum arabic. The results showed that these encapsulation techniques significantly improved the solubility and stability of hesperidin, while also enhancing its flow properties.
JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY
(2023)
Article
Engineering, Chemical
Ulas Baysan, Asli Zungur Bastioglu, Necmiye Oznur Coskun, Dilara Konuk Takma, Eda Ulkeryildiz Balcuk, Hilal Sahin-Nadeem, Mehmet Koc
Summary: This study investigated the effects of coating materials on encapsulated propolis using spray and freeze drying methods. The emulsion properties influenced the physical and chemical properties of the final product, which varied depending on the encapsulation method and coating materials used. The freeze drying method showed higher product yield compared to spray drying, with encapsulation efficiency consistently above 95% in both drying methods, indicating effective encapsulation processes.
Article
Biochemistry & Molecular Biology
Aleksandra A. Jovanovic, Steva M. Levic, Vladimir B. Pavlovic, Smilja B. Markovic, Rada V. Pjanovic, Verica B. Dordevic, Viktor Nedovic, Branko M. Bugarski
Summary: The study compared freeze drying and spray drying for processing wild thyme drugs, finding that freeze drying was more effective in terms of total powder yield and polyphenol content. Gelatin as a coating agent improved TPC recovery and reduced material deposition on the drying chamber wall, leading to differences in polyphenol content in the resulting powders.
Review
Food Science & Technology
Di Zhang, Ngouana Moffo A. Ivane, Suleiman A. Haruna, Marcillinus Zekrumah, Fopa Kue Romeo Elyse, Haroon Elrasheid Tahir, Guicai Wang, Chengtao Wang, Xiaobo Zou
Summary: This article discusses the necessity of using plant-derived antioxidants to protect meat from microbial growth and extend its shelf life. However, limitations of plant bioactive compounds restrict their use in the meat system; encapsulation technology is a promising approach to overcome these limitations.
Article
Food Science & Technology
Xin Ying, Jiaxing Gao, Jing Lu, Changlu Ma, Jiaping Lv, Benu Adhikari, Bo Wang
Summary: In this study, soy peptide solution was successfully encapsulated in a W-1/O/W-2 double emulsion using PGPR as an effective inner emulsifier. The droplet size and encapsulation efficiency of the peptide solution depended on various factors including the ratio and concentration of phases. The freeze-dried microcapsule powder showed higher encapsulation efficiency compared to spray-dried one, indicating the potential of this double emulsion as a delivery matrix for hydrophilic ingredients.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Biochemistry & Molecular Biology
Vanja Seregelj, Lorenzo Estivi, Andrea Brandolini, Gordana Cetkovic, Vesna Tumbas Saponjac, Alyssa Hidalgo
Summary: The encapsulation of carrot waste oil extract improved the antioxidant properties of durum wheat pasta. Freeze-drying was more effective in protecting carotenoids from degradation compared to spray-drying. The activation energies tended to be higher in freeze-dried encapsulates.
Article
Engineering, Chemical
Ferhan Balci-Torun, Feramuz Ozdemir
Summary: This study aimed to enhance the encapsulation stability of natural strawberry flavour using optimal spray drying conditions, resulting in encapsulates with high yield and solubility. Spray-dried encapsulates were spherical, smooth, and homogeneous, while freeze-dried encapsulates were heterogeneous and spongy. The particle size of spray-dried samples was significantly smaller than freeze-dried samples.
Article
Plant Sciences
Eda Ilhan Dincer, Hasan Temiz
Summary: Pyracantha coccinea Roemer var. lalandi is a valuable herb that contains abundant polyphenols with powerful antioxidant properties. Some physicochemical properties of this plant, including its potential as a good source of selenium, have been investigated.
SOUTH AFRICAN JOURNAL OF BOTANY
(2023)
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
Engineering, Chemical
Alberto Baldelli, Aylin Cidem, Yigong Guo, Hui Xin Ong, Anika Singh, Daniela Traini, Anubhav Pratap-Singh
Summary: Proteins are often used as therapeutics, but their delivery poses challenges due to their lability. Spray freeze drying, a combination of spray drying and freeze drying, has emerged as a suitable technology for maintaining protein stability. This study explores the correlation between formulation parameters and the properties of protein encapsulated microparticles prepared by spray freeze drying.
Article
Food Science & Technology
Xing Xin, Sinemobong Essien, Kiri Dell, Meng Wai Woo, Saeid Baroutian
Summary: Transforming liquid smoke into powder form through spray-drying or freeze-drying processes effectively retains bioactive compounds and provides convenience for use and storage. Spray-drying is suitable for large-scale production, while freeze-drying can optimize the encapsulation efficiency of bioactive compounds.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Review
Engineering, Chemical
Sengodan Kandasamy, Rajshri Naveen
Summary: This paper reviews the two important methods of encapsulation of bioactive components and the novelties in these techniques. Spray-drying and freeze-drying techniques are commonly used for encapsulation in the food and pharmaceutical industries. The optimization of process conditions is essential for effective encapsulation.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Review
Pharmacology & Pharmacy
Ji Young Yu, Piyanan Chuesiang, Gye Hwa Shin, Hyun Jin Park
Summary: Liposomes have potential as drug delivery systems, but issues such as self-aggregation, coalescence, flocculation, and precipitation may occur during formulation or storage. Post-processing techniques like freeze drying, spray drying, and spray freeze drying have been used to increase the stability of liposomes. The use of protective agents to overcome limitations of each process is also crucial.
Article
Green & Sustainable Science & Technology
Habibeh Khosravi, Abbas Rashidi, Meysam Akbarian Shourkaei
Summary: The purpose of this study was to compare the environmental impacts of two conventional operations for drying medicinal plant extracts and identify effective variables for reducing their impacts on a commercial scale. The study focused on the production processes, including maltodextrin carrier production, extraction, and drying. The results showed that extract production, particularly electricity consumption, had the highest environmental impacts in both drying processes.
ENVIRONMENT DEVELOPMENT AND SUSTAINABILITY
(2023)
