Applications of spray-drying in microencapsulation of food ingredients: An overview

Microencapsulation is a rapidly expanding technology which is a unique way to package materials in the form of micro- and nano-particles, and has been well developed and accepted within the pharmaceutical, chemical, food and many other industries. Spray drying is the most commonly used encapsulation technique for food products. A successful spray drying encapsulation relies on achieving high retention of the core materials especially volatiles and minimum amounts of the surface oil on the powder particles for both volatiles and non-volatiles during the process and storage. The properties of wall and core materials and the prepared emulsion along with the drying process conditions will influence the efficiency and retention of core compounds. This review highlights the new developments in spray drying microencapsulation of food oils and flavours with an emphasis on the encapsulation efficiency during the process and different factors which can affect the efficiency of spray drying encapsulation.

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Encapsulation Efficiency of Food Flavours and Oils during Spray Drying

Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials

Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration

Microencapsulation is a process of building a functional barrier between the core and wall material to avoid chemical and physical reactions and to maintain the biological, functional, and physicochemical properties of core materials. Microencapsulation of marine, vegetable, and essential oils has been conducted and commercialized by employing different methods including emulsification, spray-drying, coaxial electrospray system, freeze-drying, coacervation, in situ polymerization, melt-extrusion, supercritical fluid technology, and fluidized-bed-coating. Spray-drying and coacervation are the most commonly used techniques for the microencapsulation of oils. The choice of an appropriate microencapsulation technique and wall material depends upon the end use of the product and the processing conditions involved. Microencapsulation has the ability to enhance the oxidative stability, thermostability, shelf-life, and biological activity of oils. In addition, it can also be helpful in controlling the volatility and release properties of essential oils. Microencapsulated marine, vegetable, and essential oils have found broad applications in various fields. This review describes the recognized benefits and functional properties of various oils, microencapsulation techniques, and application of encapsulated oils in various food, pharmaceutical, and even textile products. Moreover, this review may provide information to researchers working in the field of food, pharmacy, agronomy, engineering, and nutrition who are interested in microencapsulation of oils.

Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications

Encapsulation of oil in powder using spray drying and fluidised bed agglomeration

Many active components (anti-oxidants, aromas) are lipophilic substances, available in liquid form and have to be protected from the environment. Encapsulation of oil drops into a solid matrix is regarded as an efficient protection method and a means of formulating liquid compounds in a solid dosed form. The aim of this study is to investigate the feasibility of encapsulation of a vegetable oil (ISIO4®, 5% w/w dry matter) used as a model into a mixture of maltodextrin and acacia gum. Encapsulation was completed in three stages, i.e. emulsification, spray drying and fluid bed agglomeration. Optimal operating conditions for spray drying and agglomeration were identified. Powders were characterized before and after agglomeration in terms of oil content and protection (dispersion into the matrix, surface oil content, oxidation) and powder handling properties (flowability, wettability, friability). The proposed encapsulation method provided powders where oil droplets were well dispersed and protected (oil droplets diameter lower than 1 μm in reconstituted emulsions, less than 2% of the total oil content at the particle surface, oil oxidation lowered compared to unprotected oil). Agglomeration did not change oil encapsulation properties of the spray-dried powder but considerably improved its wettability. Industrial relevance Encapsulation of active components finds many applications in food industry for aromas, vitamins, anti-oxidants, etc. used in powdered foods (soups, instant drinks and sauces), prepared meals and food complements with a market in constant increase. It is also widely used in pharmaceutical, chemical and cosmetics industries where products are different but techniques are similar. This study aimed to test the combination of spray drying and fluidised bed agglomeration to encapsulate sensitive lipid-based compounds into dosed powders to provide protection and storage stability and render their use easier.

Christelle Turchiuli

Papers

Encapsulation of oil in powder using spray drying and fluidised bed agglomeration

Oil encapsulation by spray drying and fluidised bed agglomeration

Fluidised bed agglomeration: Agglomerates shape and end-use properties

Use of different supports for oil encapsulation in powder by spray drying

Particles agglomeration in a conical fluidized bed in relation with air temperature profiles