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).
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
Chemistry, Applied
J. Alarcon-Moyano, D. Acuna, S. Matiacevich, L. Caballero, F. Melo, F. Quero, P. Diaz-Calderon
Summary: This study evaluated the physical-chemical properties and structure of cellulose nanocrystals (CNC) dried by two different methods: Spray-Drying (SD) or Freeze-Drying (FD). The results showed that the drying method influenced the size, aspect ratio, and sorption of CNC. However, it did not affect zeta potential, crystallinity, or degradation temperature. The study suggests that the drying method plays a role in modifying the physico-chemical properties of CNC.
FOOD HYDROCOLLOIDS
(2023)
Review
Food Science & Technology
Dian Shofinita, Dianika Lestari, Lienda Aliwarga, Giovanni Arneldi Sumampouw, Sekar Arum Ambarwati, Karen Christine Gunawan, Amarthya Benigna Achmadi
Summary: Drying is a crucial step in coffee production to prevent microbial growth and extend coffee's storage time. Mechanical drying methods have been developed, but they may alter the physicochemical properties and compounds in coffee. Thus, maintaining these factors is vital as they impact the stability, reconstitution, and aroma of coffee, ultimately determining its quality. This review focuses on the effects of spray-drying, freeze-drying, and spray-freeze-drying on coffee's physicochemical properties and discusses their impact on organoleptic properties. Possible advancements such as encapsulation, porous frozen samples, and total solid enhancement of raw materials are highlighted.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
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
Engineering, Chemical
Preethi Jayaprakash, Claire Gaiani, Jean-Maxime Edorh, Elodie Beaupeux, Audrey Maudhuit, Stephane Desobry
Summary: In this study, electrostatic spray drying (ESD) was used for the first time to encapsulate beta-galactosidase (beta-gal) and compared with conventional spray drying (SD) and freeze drying (FD) techniques. The results showed that ESD at intermediate temperatures produced microparticles with better characteristics and similar residual enzyme activity to FD in maltodextrin, trehalose, and shellac matrices. Therefore, ESD can be considered as an alternative technique to FD that is efficient, time-saving, and cost-effective.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Chemistry, Medicinal
Maorui Yang, Bing Xu, Xin Wang, Wanting Li, Junjie Cao, Wenjing Li, Yanjiang Qiao
Summary: This study investigated the effects of spray drying conditions on PNS powder properties and the subsequent dissolution variability of PNS hydrophilic matrix tablets. Key process parameters identified were feed concentration, inlet air temperature, and atomization pressure, with high inlet air temperature beneficial for reducing intra-batch dissolution variability in tablets.
DRUG DESIGN DEVELOPMENT AND THERAPY
(2021)
Article
Engineering, Chemical
Daniel Tristan Osanloo, Jonas Fransson, Bjorn Bergenstahl, Anna Millqvist-Fureby
Summary: This study investigates the effects of different drying technologies on the structure and solid-state properties of protein formulations. The results show that mannitol partially dissolves in amorphous trehalose, reducing the glass transition temperature. A minimum of 50% mannitol is required to achieve a scaffolding effect. Poor structural stability is observed at 25% mannitol, regardless of the drying technology.
Article
Food Science & Technology
Nisha Chhabra, Mehak Arora, Diksha Garg, Mahesh Kumar Samota
Summary: Drying is a critical process for extending the shelf life of food products, and spray drying and freeze drying are commonly used methods. A novel technique called spray freeze drying combines the advantages of traditional freeze drying and spray drying. This article explores various spray freeze-drying methods, compares them based on factors such as chilling medium and atomization settings, and discusses their applications in preserving bioactive compounds in the food industry.
Article
Engineering, Chemical
Dalong Jiang, Hongwei Xiao, Magdalena Zielinska, Guangfei Zhu, Tianyu Bai, Zhian Zheng
Summary: The study evaluated the effects of pulsed vacuum drying (PVD) under different temperatures and pulsed vacuum ratios on the drying kinetics, energy consumption, and quality attributes of Panax notoginseng roots. It was found that PVD at 65 degrees C and PVR of 9:16 min/min proved to be the most suitable combination for drying the roots in terms of drying time, energy consumption, and final product quality.
Review
Biochemistry & Molecular Biology
Ivana Buljeta, Anita Pichler, Josip Simunovic, Mirela Kopjar
Summary: Polyphenols are important phytochemicals beneficial for human health, but their utilization is limited by low stability. Encapsulation technologies like spray-drying and freeze-drying help overcome these limitations and create more efficient delivery systems.
Review
Chemistry, Applied
Bertrand Muhoza, Huang Yuyang, Angelo Uriho, Jean Damascene Harindintwali, Qian Liu, Yang Li
Summary: The charge neutralization between oppositely charged polyelectrolytes can create complex coacervate, a rich colloidal poly-electrolyte phase. Complex coacervates have the ability to encapsulate bioactive ingredients. However, drying stresses can impact the stability and release properties of these encapsulates. This review evaluates the current research on spray-and freeze-dried microcapsules prepared by complex coacervation method, exploring the effects of crosslinkers and protectants on the dried coacervated microcapsules.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Multidisciplinary
Giulia Di Prima, Antonino Scurria, Giuseppe Angellotti, Elena Belfiore, Mario Pagliaro, Francesco Meneguzzo, Viviana De Caro, Rosaria Ciriminna
Summary: The comparison between grapefruit IntegroPectin powders isolated via spray drying and freeze drying provides relevant information regarding phenolic content, quantification of flavonoids, radical scavenging activity, total protein content, and pH of aqueous solutions. The two drying methods yield similar pectins, except for protein content and antioxidant power. Optimizing the spray drying parameters allows for a nearly quantitative yield, approaching that obtained via freeze drying (>95%).
SUSTAINABLE CHEMISTRY AND PHARMACY
(2022)
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
Agriculture, Multidisciplinary
Santiago Lopez-Miranda, Daniel Berdejo, Elisa Pagan, Diego Garcia-Gonzalo, Rafael Pagan
Summary: The study demonstrated that HP-alpha- and HP-gamma-CD are suitable alternatives for encapsulating carvacrol and thymol to preserve their antimicrobial activities.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Biotechnology & Applied Microbiology
Mohamad Rais Hasan, Che Azurahanim Che Abdullah, Mustapha Nor Afizah, Mohd Sabri Mohd Ghazali, Mohd Adzahan Noranizan
Summary: This study evaluates the efficacy of ultrasound in the extraction process of calcium hydroxyapatite (HAp). The findings show that low-intensity and moderate-intensity ultrasonication reduce the whiteness index and yield of HAp, while high-intensity ultrasonication reduces particle size and improves crystallinity.
FOOD AND BIOPRODUCTS PROCESSING
(2024)
Article
Biotechnology & Applied Microbiology
Barbara Flaibam, Rosana Goldbeck
Summary: This study evaluated the possibility of extracting proteins and obtaining hydrolysates from non-animal agro-industrial waste using enzymes for the production of cultured meat inputs. Results showed that the application of enzymes can maximize the use of protein from these wastes, providing a low-cost and environmentally friendly route with nutritional potential for cultured meat.
FOOD AND BIOPRODUCTS PROCESSING
(2024)
Article
Biotechnology & Applied Microbiology
Robson Costa de Sousa, Ariany Binda Silva Costa, Marcos Daniel Martins Freitas, Maisa Tonon Bitti Perazzini, Hugo Perazzini
Summary: This study investigated the drying kinetics of black pepper through experimental and mathematical modeling approaches. The models developed provided valuable insights into the coupling between heat and mass transfers during the drying process, and accurately described the drying behavior of black pepper.
FOOD AND BIOPRODUCTS PROCESSING
(2024)
Article
Biotechnology & Applied Microbiology
Ali Nikkhah, Hasan Nikkhah, Amir Shahbazi, Mona Kamelan Zargar Zarin, Duygu Beykal Iz, Mohammad-Taghi Ebadi, Mohammad Fakhroleslam, Burcu Beykal
Summary: Cumin and eucalyptus essential oils were enriched to meet ISO standards using a dynamic fractional distillation process. The optimization results showed low operating costs and potential for improving process efficiency.
FOOD AND BIOPRODUCTS PROCESSING
(2024)
Article
Biotechnology & Applied Microbiology
Sakshi Gupta, Gargi Ghoshal
Summary: A study was conducted to prepare green gram protein hydrogel enriched with curcumin and evaluate its physicochemical properties. The results showed that the hydrogel had high encapsulation efficiency, swelling capacity, and antioxidant property. Furthermore, applying the hydrogel as a coating on tomatoes and apples proved to be effective.
FOOD AND BIOPRODUCTS PROCESSING
(2024)
Article
Biotechnology & Applied Microbiology
Calvin Lo, Rene H. Wijffels, Michel H. M. Eppink
Summary: This study developed a novel strategy to separate dissolved oils from imidazole/hexanoic acid mixture and regenerate the solvent using polar antisolvents. By adding small amounts of water and methanol, high recovery of lipids was achieved, while ethanol required a large amount and caused solvent dilution.
FOOD AND BIOPRODUCTS PROCESSING
(2024)
Article
Biotechnology & Applied Microbiology
Manoj Sawale, Patnarin Benyathiar, Pablo Coronel, Ajay Rawat, Josip Simunovic, Ferhan Ozadali, Dharmendra K. Mishra
Summary: Microwave and ohmic heating are popular choices for aseptic processing due to their rapid heating capabilities and better product quality. This study aims to find an alternative approach to simulate processing conditions by modeling and validating the process using surrogate particles and microorganisms. A mathematical model was used to simulate heat transfer in fluid and solid particles. The process was validated using simulated particles and surrogate microorganisms, with magnetic implants in spherical particles to measure residence time distribution. The microwave aseptic system was successfully validated for producing shelf-stable particulate food products.
FOOD AND BIOPRODUCTS PROCESSING
(2024)
