The influence of drying methods on the stabilization of fish oil microcapsules: Comparison of spray granulation, spray drying, and freeze drying

Advanced progress of microencapsulation technologies: in vivo and in vitro models for studying oral and transdermal drug deliveries.

In this study, the effects of wall material formula and spray drying conditions on physicochemical properties of walnut oil microcapsules were investigated. Three different wall materials including skim milk powder (SMP), SMP + Tween 80, and SMP + maltodextrin were used for emulsion preparation. The prepared emulsions were analyzed for droplet size and stability. The emulsions were then dried in a pilot-scale spray dryer equipped with a two-fluid nozzle at different inlet drying air temperatures and feed atomization pressures in order to determine the optimal drying conditions for maximizing the microencapsulation efficiency. The microencapsulation efficiency, particle size distribution, sphericity, moisture content, bulk density, and morphology of produced microcapsules were also measured experimentally. In addition, the microcapsules with the highest microencapsulation efficiency obtained from each wall material were subjected to surface coverage of oil test using electron spectroscopy for chemical analysis (ESCA) after 60 days of storage at room temperature. The emulsion prepared using SMP and Tween 80 combination as wall material resulted in the highest microencapsulation efficiency (91.01%) at drying air temperature of 180 °C and feed atomization pressure of 3 bar. The lowest surface coverage of oil was also observed for microcapsules covered by SMP and Tween 80 combination. Scanning electron microscopy (SEM) observations showed almost no cracks or fissures on the surface of microcapsules produced using SMP and Tween 80 combination at the optimal drying condition. Industrial relevance Walnut oil contains highly valuable constituents such as essential fatty acids, tocopherols, and phytosterols. However, a direct application of this functional oil in processed foods is problematic due to its low solubility and susceptibility to oxidation. These issues could be greatly overcome by using microencapsulation technology. Nowadays, this technology has received an increasing attention in food and pharmaceutical industries due to its unique features in protecting the functionality of ingredients. Spray drying technology is one of the most frequently used techniques for this aim. However, comprehensive studies need to be carried out in order to determine suitable operational conditions of spray drying system for improving physicochemical properties of finished powder.

Microencapsulation of walnut oil by spray drying: Effects of wall material and drying conditions on physicochemical properties of microcapsules

The objective of this work was to evaluate the effect of the type of wall material and the oil load on the microencapsulation of flaxseed oil by spray drying. Gum arabic, whey protein concentrate, and a modified starch were used to produce the microcapsules, each with four oil concentrations (10, 20, 30, and 40% oil, w/w, with respect to total solids), for a total of 12 tests. Initially, the feed emulsions were characterized for stability, viscosity, and droplet size. Then they were dried in a laboratory-scale spray dryer and the resulting particles were analyzed for encapsulation efficiency, lipid oxidation, moisture content, and bulk density. The increase in oil concentration led to the production of emulsions with larger droplets and lower viscosity, which directly affected powder properties, resulting in lower encapsulation efficiency and higher lipid oxidation. Among the three wall materials evaluated, the modified starch showed the best performance, with the highest encapsulation efficiency and lowe...

Microencapsulation of Flaxseed Oil by Spray Drying: Effect of Oil Load and Type of Wall Material

There are various bioactive components exist in plants, fruits, and vegetable origins that have many beneficial health effects (mainly antioxidant). However, they suffer from low-stability ...

Bao-shan He

Papers

Study on the Morphology, Particle Size and Thermal Properties of Vitamin A Microencapsulated by Starch Octenylsucciniate