Microencapsulation by spray drying and its application in food Industry

Journal Article•

Microencapsulation by spray drying and its application in food Industry

YU Cai-yuan¹•Institutions (1)

01 Jan 2004-Drying Technology & Equipment-

TL;DR: In this article, the authors introduce some kinds of microencapsulation by spray drying and its application in food industry, such as food additive,nutrients and function materials, among the factors that affect the preparation and quality of products, the selection of wall material and spray drying technology parameters are most important.

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Abstract: This paper introduces some kinds of microencapsulation by spray drying and its application in food industry,such as food additive,nutrients and function materialsAmong the factors affect the preparation and quality of products,the selection of wall material and spray drying technology parameters are most importantConsidering microencapsulation by spray drying is effective,it is worth being used widely

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Journal Article•DOI•

Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder.

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Tuyen C. Kha¹, Minh Nguyen², Minh Nguyen³, Paul D. Roach³•Institutions (3)

Ho Chi Minh City University of Agriculture and Forestry¹, University of Western Sydney², University of Newcastle³

01 Jun 2010-Journal of Food Engineering

TL;DR: In this article, the effects of inlet drying air temperature (120, 140, 160, 180 and 200°C) and maltodextrin addition (10, 20% and 30%) on the physicochemical and antioxidant properties of the Gac aril powder were investigated.

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465 citations

Journal Article•DOI•

Nanoemulsions of β-carotene using a high-energy emulsification–evaporation technique

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Hélder D. Silva¹, Miguel A. Cerqueira¹, Bartolomeu W.S. Souza¹, Clara Ribeiro¹, Maria do Carmo Avides¹, Mafalda A. C. Quintas¹, Jane Sélia dos Reis Coimbra², Maria G. Carneiro-da-Cunha³, António A. Vicente¹ - Show less +5 more•Institutions (3)

University of Minho¹, Universidade Federal de Viçosa², Federal University of Pernambuco³

01 Jan 2011-Journal of Food Engineering

TL;DR: In this article, a high-energy emulsification-evaporation technique based on a 2 3 level factorial design was used to obtain dispersions at a nanoscale range.

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185 citations

Journal Article•DOI•

Conventional spray-drying and future trends for the microencapsulation of fish oil

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Cristian Encina¹, Cristina Vergara, Begoña Giménez², Felipe Oyarzun-Ampuero¹, Paz Robert¹ - Show less +1 more•Institutions (2)

University of Chile¹, University of Santiago, Chile²

01 Oct 2016-Trends in Food Science and Technology

TL;DR: In this paper, the main formulation and process variables that affect the physicochemical properties of the fish oil microparticles obtained by conventional spray-drying, the stability of fish oil during storage and the application of fishoil microparticle in food systems are discussed.

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Abstract: Polyunsaturated fatty acids, especially long-chain polyunsaturated omega-3 fatty acids (LCω3-PUFA), are essential in human nutrition because they play an important role in humans and prevent several diseases. Fish oil is a natural source of LCω3-PUFA that can be incorporated into food products. One of the major drawbacks of oils containing a high amount of LCω3-PUFA, such as fish oils, is their high susceptibility to oxidation and unpleasant flavours. Microencapsulation of fish oil by spray-drying has been proposed as a strategy to retard lipid auto-oxidation, improving oil stability, prolonging its shelf life, limiting the development of off-flavours and controlling the release into food. The encapsulation of fish oil by conventional spray-drying has been performed by preparing fish oil-in-water emulsions (micro- or nano-sized) by applying high shearing forces. The objective of this review is to compile the scientific research on the encapsulation of fish oil to discuss the main formulation and process variables that affect the physicochemical properties of the fish oil microparticles obtained by conventional spray-drying, the stability of fish oil during storage and the application of fish oil microparticles in food systems. An alternative strategy to conventional spray-drying (water-free spray-drying) is also proposed.

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145 citations

Cites background from "Microencapsulation by spray drying ..."

...Emulsification plays a key role in the preparation of microencapsulated oils by spray-drying because the behaviour of the product during the spraying and drying steps depends on the emulsion properties (R e, 1998)....
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Journal Article•DOI•

Storage stability of encapsulated barberry's anthocyanin and its application in jelly formulation

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Sahar Akhavan Mahdavi¹, Seid Mahdi Jafari¹, Seid Mahdi Jafari², Elham Assadpour¹, Mohammad Ghorbani¹ - Show less +1 more•Institutions (2)

University of Agricultural Sciences, Dharwad¹, Golestan University²

01 Jul 2016-Journal of Food Engineering

TL;DR: In this article, the storage stability of encapsulated pigments was investigated under four storage temperatures (4, 25, 35 and 42°C), four relative humidities (20, 30, 40 and 50%) and light illumination until 90 days.

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132 citations

Journal Article•DOI•

Microencapsulation of pulp and ultrafiltered cactus pear (Opuntia ficus-indica) extracts and betanin stability during storage

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Cristina Vergara¹, Jorge Saavedra², Carmen Sáenz¹, Paula García¹, Paz Robert¹ - Show less +1 more•Institutions (2)

University of Chile¹, Pontifical Catholic University of Valparaíso²

15 Aug 2014-Food Chemistry

TL;DR: The results suggested that the mucilage or higher sugar content of CP increased the hygroscopicity of the CP-C microparticles, leading to the degradation of betalain, the main mechanism of betanin degradation during microparticle storage.

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71 citations

Cites background or methods or result from "Microencapsulation by spray drying ..."

...There are few studies on encapsulation of betacyanins (Pitalua, Jimenez, Vernon-Carter, & Beristain, 2010; Azeredo, Santos, Souza, Mendes, & Andrade, 2007; Ravichandran et al., 2012; Cai & Corke, 2000; Sáenz et al., 2009; Serris & Biliaderis, 2001; Gandía-Herrero, Cabanes, Escribano, García-Carmona, & Jiménez-Atienzar, et al., 2013), spray-drying being the most used encapsulation technology (Pitalua et al....
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...These results agree with studies where encapsulating agents of different natures have been used (maltodextrin with different dextrose equivalent, inulin, pullulan, corn starch and gum arabic) (Sáenz et al., 2009; Gandía-Herrero, Jiménez-Atienzar, Cabanes, García-Carmona, & Escribano, 2010; Pitalua et al., 2010; Azeredo et al., 2007)....
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...The same order was reported for the degradation of betacyanin extracted from beetroot (Serris & Biliaderis, 2001), cactus pear microparticles (Sáenz et al., 2009), and Amaranthus betacyanin microparticles (Cai & Corke, 2000)....
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...The amount of total sugar, soluble solids, betalains and total phenolic content of the pulp (CP) were similar to those reported in other studies of the same cactus species (Sáenz et al., 2009; Stintzing et al., 2005)....
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..., 2013), spray-drying being the most used encapsulation technology (Pitalua et al., 2010; Azeredo et al., 2007; Ravichandran et al., 2012; Cai & Corke, 2000; Sáenz et al., 2009; Gandía-Herrero et al., 2013)....
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Microencapsulation by spray drying and its application in food Industry

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Cites background from "Microencapsulation by spray drying ..."

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