Article
Biochemistry & Molecular Biology
Gary Reineccius, Shardul Patil, Vaidhyanathan Anantharamkrishnan
Summary: This research compares granulation to spray drying/agglomeration for producing flavoring particles. The study finds that granulation produces better properties, such as improved oxidation resistance, higher density, without the need for a two-step process.
Article
Food Science & Technology
Hector A. Romero-Hernandez, Mirna M. Sanchez-Rivera, Jose Alvarez-Ramirez, Hernani Yee-Madeira, Jorge Yanez-Fernandez, Luis A. Bello-Perez
Summary: The study evaluated the use of OSA-esterified taro starch as wall material for encapsulating avocado oil, showing changes in starch properties and increased encapsulation efficiency. Encapsulation with OSA modification proved beneficial for protecting hydrophobic substances.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
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
Engineering, Chemical
Juan Sebastian Amaya Cano, Santiago Segura Pacheco, Felipe Salcedo Galan, Isabella Arenas Bustos, Camila Rincon Duran, Maria Hernandez Carrion
Summary: By using more sodium caseinate as wall material, the product exhibited the highest oil release rates in simulated intestinal fluid, resistance to simulated salivary fluid, less capsule agglomeration, and the highest loading capacity.
JOURNAL OF FOOD ENGINEERING
(2021)
Review
Polymer Science
Elsa Diaz-Montes
Summary: Spray-drying is a continuous method that effectively encapsulates bioactive compounds within a wall material to preserve, stabilize, and slow down degradation. The resulting capsules show diverse characteristics influenced by operating conditions and the interactions between compounds and the wall material. This review compiles recent research within the past 5 years, highlighting the significance of wall materials in spray-drying and their impact on encapsulation yield, efficiency, and capsule morphology.
Article
Biochemical Research Methods
Ferhan Balci-Torun
Summary: This study aimed to extend the shelf life of Origanum onites essential oil by encapsulating it through spray drying. The essential oil was mixed with maltodextrin, arabic gum, and beta-cyclodextrin and then subjected to spray drying. The results showed successful encapsulation of O. onites essential oil and high preservation of critical aroma compounds in the resulting microcapsules.
PHYTOCHEMICAL ANALYSIS
(2023)
Article
Biochemistry & Molecular Biology
Khaled A. Selim, Salman S. Alharthi, Abdelmonam M. Abu El-Hassan, Nady A. Elneairy, Laila A. Rabee, Adel G. Abdel-Razek
Summary: The study found that whey protein was the most effective wall material for encapsulating fish oil, improving encapsulation efficiency and oxidative stability. All three wall materials significantly reduced the oxidative deterioration of the fish oil during storage, extending its shelf life.
Article
Pharmacology & Pharmacy
Su Mon San, Montree Jaturanpinyo, Waree Limwikrant
Summary: A spray-dried microcapsule of medium-chain triglyceride (MCT) oil was prepared and the effects of wall material parameters were evaluated. The formulation with a 2:1 wall-to-oil ratio and OSA starch/maltodextrin as the wall material resulted in small droplet size and high encapsulation efficiency.
Article
Food Science & Technology
Gabriella Devina Tirta, Leon Martin, Mario Donald Bani, Katherine Kho, Ihsan Tria Pramanda, Liew Phing Pui, Yu Hsuan How, Crystale Siew Ying Lim, Putu Virgina Partha Devanthi
Summary: This study aimed to improve the survival of P. acidilactici through spray drying encapsulation. The results showed that the inlet air temperature significantly affected cell viability, while the WPI:GA ratio did not. The inlet temperature of 150 degrees C resulted in higher powder yield, lower moisture content, and water activity. After gastrointestinal tract simulation, all encapsulated P. acidilactici maintained viable cell counts, with the smallest log reduction observed in samples with a WPI:GA ratio of 3:1 and an inlet temperature of 150 degrees C.
Article
Food Science & Technology
Diego Mauricio Sanchez-Osorno, Angie Vanesa Caicedo Paz, Maria Camila Lopez-Jaramillo, Aida Luz Villa, Julian Paul Martinez-Galan
Summary: This study aims to investigate the use of green biopolymers as encapsulating agents to protect grapeseed oil. The grapeseed oil was successfully encapsulated using the spray-drying technique, preserving its lipid profile. The microcapsules showed a spherical shape, chemical interactions, and high desorption rate at pH 5.8.
Article
Food Science & Technology
Guozhong Zhao, Qidou Gao, Hadiatullah Hadiatullah, Jian Zhang, Ailin Zhang, Yunping Yao
Summary: Steam explosion (SE) pretreatment of wheat bran is effective in hydrolyzing cellulose, improving enzymatic digestion and solvent accessibility, which benefits soy sauce production. Under 1.5 MPa pressure, significant reductions in cellulose, hemicellulose, and lignin content were observed, leading to an intense increase in flavor determined by electronic nose analysis and sensory evaluation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
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
Ozgul Altay, Ozgun Koprualan, Isil Ilter, Mehmet Koc, Figen Kaymak Ertekin, Seid Mahdi Jafari
Summary: This review discusses the application of spray-drying encapsulation for essential oils, including the impact of wall materials, formulation and process variables on the physicochemical properties and release characteristics of oil-loaded particles. It also summarizes recent advances in spray-drying approaches for improving encapsulation efficiency, flavor retention, controlled release, and applicability.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Raul E. Cian, Janina L. Proano, Pablo R. Salgado, Adriana N. Mauri, Silvina R. Drago
Summary: The study focused on microencapsulation of iron and ascorbic acid using protein concentrate and locust bean gum as wall materials. A factorial design was used to assess the effects of different factors on iron encapsulation yield, ascorbic acid encapsulation, iron chelation, bioaccessibility, particle size, zeta potential, and surface hydrophobicity of the microcapsules. An optimal microcapsule formula was obtained with high iron bioaccessibility after gastrointestinal digestion, maximizing multiple responses such as iron encapsulation, ascorbic acid encapsulation, iron bioaccessibility, and iron chelation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
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
Chemistry, Analytical
Vincent Desfontaine, Alexandre Goyon, Jean-Luc Veuthey, Josephine Charve, Davy Guillarme
JOURNAL OF SEPARATION SCIENCE
(2018)
Article
Agriculture, Multidisciplinary
Josephine Charve, Sonia Manganiello, Arne Glabasnia
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2018)
Article
Chemistry, Applied
Josephine Charve, Chi Chen, Adrian D. Hegeman, Gary A. Reineccius
FLAVOUR AND FRAGRANCE JOURNAL
(2011)
Meeting Abstract
Chemistry, Multidisciplinary
Josephine Charve, Anne Plotto, Gary Reineccius
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY
(2011)