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

2011 ◽  
Vol 105 (2) ◽  
pp. 367-378 ◽  
Author(s):  
Sri Haryani Anwar ◽  
Benno Kunz
Keyword(s):  
Fish Oil ◽  
Spray Drying ◽  
Freeze Drying ◽  
Drying Methods ◽  
Spray Granulation

scholarly journals A Comparison of Microfluidic-Jet Spray Drying, Two-Fluid Nozzle Spray Drying, and Freeze-Drying for Co-Encapsulating β-Carotene, Lutein, Zeaxanthin, and Fish Oil

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1522
Author(s):  
Yongchao Zhu ◽  
Yaoyao Peng ◽  
Jingyuan Wen ◽  
Siew Young Quek
Keyword(s):  
Particle Size ◽  
Fish Oil ◽  
Spray Drying ◽  
Freeze Drying ◽  
Morphological Characteristics ◽  
In Vitro Digestion ◽  
Drying Methods ◽  
Two Fluid ◽  
Β Carotene

Various microencapsulation techniques can result in significant differences in the properties of dried microcapsules. Microencapsulation is an effective approach to improve fish oil properties, including oxidisability and unpleasant flavour. In this study, β-carotene, lutein, zeaxanthin, and fish oil were co-encapsulated by microfluidic-jet spray drying (MFJSD), two-fluid nozzle spray drying (SD), and freeze-drying (FD), respectively. The aim of the current study is to understand the effect of different drying techniques on microcapsule properties. Whey protein isolate (WPI) and octenylsuccinic anhydride (OSA) modified starch were used as wall matrices in this study for encapsulating carotenoids and fish oil due to their strong emulsifying properties. Results showed the MFJSD microcapsules presented uniform particle size and regular morphological characteristics, while the SD and FD microcapsules presented a large distribution of particle size and irregular morphological characteristics. Compared to the SD and FD microcapsules, the MFJSD microcapsules possessed higher microencapsulation efficiency (94.0–95.1%), higher tapped density (0.373–0.652 g/cm3), and higher flowability (the Carr index of 16.0–30.0%). After a 4-week storage, the SD microcapsules showed the lower retention of carotenoids, as well as ω-3 LC-PUFAs than the FD and MFJSD microcapsules. After in vitro digestion trial, the differences in the digestion behaviours of the microcapsules mainly resulted from the different wall materials, but independent of drying methods. This study has provided an alternative way of delivering visual-beneficial compounds via a novel drying method, which is fundamentally essential in both areas of microencapsulation application and functional food development.

scholarly journals Comparative Study on Different Drying Methods of Fish Oil Microcapsules

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Yuqi Pang ◽  
Xu Duan ◽  
Guangyue Ren ◽  
Wenchao Liu
Keyword(s):  
Fish Oil ◽  
Spray Drying ◽  
Freeze Drying ◽  
Product Yield ◽  
Drying Methods ◽  
High Quality ◽  
Short Processing Time ◽  
Long Time ◽  
Spray Freeze Drying ◽  
The Stability

Microencapsulation is widely used to minimize the oxidation of fish oil products. This study compared the effects of different drying methods, for example, spray drying (SD), freeze drying (FD), and spray freeze drying (SFD) on the microencapsulation of fish oil. Spray drying (SD) is the most common method for producing fish oil microcapsules, and it has low operation cost and short processing time, while the product yield and quality are poor. Freeze drying (FD) can be used to produce oil microcapsules with high quality, but it takes long time and high overall cost for drying. Spray freeze drying (SFD) is a new method for the preparation of microcapsules, which combines the SD and FD processes to obtain high quality powder. The yield of powder reached 95.07% along with porous structure by SFD. The stability and slow-release property of SFD products were better than those of SD and FD, which showed that SFD improved product storage stability and potential digestibility.

scholarly journals Effects of Storage Conditions on Degradation of Chlorophyll and Emulsifying Capacity of Thylakoid Powders Produced by Different Drying Methods

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 669
Author(s):  
Karolina Östbring ◽  
Ingegerd Sjöholm ◽  
Marilyn Rayner ◽  
Charlotte Erlanson-Albertsson
Keyword(s):  
Relative Humidity ◽  
Spray Drying ◽  
Freeze Drying ◽  
Functional Foods ◽  
Storage Conditions ◽  
Drying Methods ◽  
Drying Method ◽  
Equivalent Effect ◽  
Emulsifying Capacity

Thylakoid membranes isolated from spinach have previously been shown to inhibit lipase/co-lipase and prolong satiety in vivo. There is a need to develop thylakoid products that not only have the desired characteristics and functionality after processing, but also are stable and provide equivalent effect on appetite over the promised shelf life. The aim of the present study was therefore to evaluate how the thylakoid powders’ characteristics and functionality were affected by moisture during storage. Thylakoids produced by drum-drying, spray-drying, and freeze-drying were incubated in controlled atmosphere with different relative humidity (10 RH%, 32 RH%, 48 RH% and 61 RH%) for 8 months. The water content in all powders was increased during storage. The water absorption was moisture-dependent, and the powders were considered hygroscopic. Relative humidity showed a definite influence on the rate of chlorophyll degradation and loss of green color in thylakoid powders after storage which correlated with impaired emulsifying capacity. Spray-dried powder had the overall highest chlorophyll content and emulsifying capacity at all RH-levels investigated. Spray drying was therefore considered the most suitable drying method yielding a powder with best-maintained functionality after storage. The results can be applied towards quality control of high-quality functional foods with appetite suppressing abilities.

Effect of drying methods (electrospraying, freeze drying and spray drying) on survival and viability of microencapsulated Lactobacillus rhamnosus ATCC 7469

2018 ◽  
Vol 40 ◽  
pp. 391-399 ◽  
Author(s):  
Mahsa Moayyedi ◽  
Mohammad Hadi Eskandari ◽  
Amir Hossein Elhami Rad ◽  
Esmaeil Ziaee ◽  
Mohammad Hossein Haddad Khodaparast ◽  
...  
Keyword(s):  
Spray Drying ◽  
Freeze Drying ◽  
Lactobacillus Rhamnosus ◽  
Drying Methods

scholarly journals Effects of Vacuum Freeze-Drying and Vacuum Spray-Drying on Biochemical Properties and Functionalities of Myofibrillar Proteins from Silver Carp

2019 ◽  
Vol 2019 ◽  
pp. 1-8
Author(s):  
Jianzhen Niu ◽  
Binfan Zhao ◽  
Xiujin Guo ◽  
Tao Yin
Keyword(s):  
Spray Drying ◽  
Freeze Drying ◽  
Silver Carp ◽  
Biochemical Properties ◽  
Molecular Structures ◽  
Drying Methods ◽  
Myofibrillar Proteins ◽  
Fish Protein ◽  
Freeze Dried ◽  
Spray Dried

Fish protein powders were produced from silver carp myofibrillar proteins using vacuum freeze-drying and vacuum spray-drying. Biochemical properties and functionalities of freeze-dried and spray-dried powders were determined. The myofibrillar proteins were partially denatured under both the drying methods which were evidenced by the increase of free sulfhydryl content, surface hydrophobicity, and intrinsic fluorescence while the decrease of the Ca2+-ATPase activity and percentage of the α-helical structure. With respect to vacuum freeze-drying, the proteins were denatured to a higher degree by vacuum spray-drying. The spray-dried fish protein powder showed a higher water retention capacity and emulsifying stability index, but the same solubility and emulsifying activity index. The micrographs indicate that vacuum freeze-dried powder formed a spongy structure, while the powder under vacuum spray-drying mostly appeared spherical in shape with hollow inside. Thus, the two drying methods can be used to manufacture fish protein powders with varied molecular structures and functionalities.

scholarly journals Optimization of Spray-Drying Process of Jerusalem artichoke Extract for Inulin Production

Molecules ◽  
2019 ◽  
Vol 24 (9) ◽  
pp. 1674
Author(s):  
Zhenzhou Zhu ◽  
Mailing Wu ◽  
Jie Cai ◽  
Shuyi Li ◽  
Krystian Marszałek ◽  
...  
Keyword(s):  
Particle Size ◽  
Water Content ◽  
Spray Drying ◽  
Freeze Drying ◽  
Heating Temperature ◽  
Great Influence ◽  
Jerusalem Artichoke ◽  
Drying Methods ◽  
Freeze Dried ◽  
Spray Dried

Jerusalem artichoke is an important natural matrix for inulin production. In this experiment, response surface methodology (RSM) was employed to optimize the spray-drying parameters in order to determine the maximal inulin yield. For this study, three independent variables (heating temperature (Tª, 110–120 °C), creep speed (V, 18–22 rpm) and pressure (P, 0.02–0.04 MPa)) were used in the experimental design. Using the Box–Behnken design, the optimal parameters obtained were: drying temperature 114.6 °C, creep speed 20.02 rpm, and pressure: 0.03 MPa. The inulin yield, water content and particle size of inulin obtained by spray-drying and freeze-drying were compared. In this regard, the spray-dried inulin consisted of a white powder having a fine particle size, and the freeze-dried inulin had a pale-yellow fluffy floc. On the other hand, the drying methods had a great influence on the appearance and internal structure of inulin powder, since the spray-dried inulin had a complete and uniform shape and size, whereas the freeze-dried inulin had a flocculated sheet structure. The analysis showed that the spray-drying led to a higher inulin yield, lower water content and better surface structure than freeze-drying.

A Comparison of Spray-Drying and Freeze-Drying for the Production of Stable Silybin Nanosuspensions

2020 ◽  
Vol 20 (6) ◽  
pp. 3598-3603 ◽  
Author(s):  
Yingying Ma ◽  
Jin Gao ◽  
Wankui Jia ◽  
Yangyang Liu ◽  
Lanying Zhang ◽  
...  
Keyword(s):  
Spray Drying ◽  
Freeze Drying ◽  
Drying Methods ◽  
Dry Powders ◽  
Term Stability ◽  
Long Term Stability ◽  
Freeze Dried ◽  
Spray Dried

Spray-drying and freeze-drying are effective approaches to improve the long-term stability of nanosuspensions. This research explored the effect of spray-drying and freeze-drying techniques on PVP K30-stabilized silybin nanosuspensions. The morphology was observed by scanning electron microscopy (SEM): The spray-dried sample was spherical, and the freeze-dried samples were rodlike with smooth surfaces. The redispersibility was studied via dynamic light scattering (DLS): The size, PDI, and zeta of the spray-dried sample were 133.27 nm, 0.214, and 24.37 mV, respectively; the size, PDI, and zeta of the freeze-dried sample were 298.70 nm, 0.114, and 20.98 mV, respectively. The in vitro dissolution was studied, and the two dry powders showed a significant increase compared to silybin. The two dried powders had better long-term stability than the liquid starting material. Overall, spray-drying and freeze-drying are appropriate drying methods for the preparation of silybin nanosuspensions with better stability and dissolution velocity.

scholarly journals Flow behavior of cocoa pulp powder containing maltodextrin

2020 ◽  
Vol 23 ◽  
Author(s):  
Luciana Carneiro Ribeiro ◽  
José Maria Correia da Costa ◽  
Marcos Rodrigues Amorim Afonso
Keyword(s):  
Spray Drying ◽  
Powder Particle ◽  
Freeze Drying ◽  
Particle Surface ◽  
Wall Friction ◽  
Powder Flow ◽  
Flow Index ◽  
Drying Methods ◽  
Powder Particle Size ◽  
Freeze Dried

Abstract This study aimed to evaluate the influence of maltodextrin addition on the flow properties of cocoa pulp powder obtained by spray and freeze drying. Cocoa pulp samples received 15% and 30% (m m-1) maltodextrin DE20. Two drying methods were used, spray and freeze drying. Powder morphology was evaluated through scanning electron microscopy (SEM). Wall friction angle, bulk density and tapped density were determined. Carr index (CI), Hausner ratio (HR) and flow index (FI) were used to evaluate powder flow. The particles powders obtained by spray drying showed rounded shapes, whereas the freeze dried powder showed irregular shapes. Increased maltodextrin concentration in the samples altered the powder particle size by spray drying and powder particle surface by freeze drying. The powder by spray drying of the sample with 30% of maltodextrin showed smallest wall friction angles, 13.4 to 14.9. The powder by freeze drying of the samples with 15% and 30% of maltodextrin showed wall friction angles between 14.0 and 20.6. Regarding flow, the powders by spray drying containing 30% of maltodextrin showed the best CI, HR and FI, 24.88, 1.33 and 4.88, respectively, being considered an acceptable flow. According to CI, HR and FI values, samples with 15% of maltodextrin produced powder classified as difficult flow in both methods applied. The higher maltodextrin concentration in cocoa pulp, the lower agglomeration in the powder by spray drying and the smoother particles surfaces in the powder by freeze drying. The addition of maltodextrin to the samples, for both drying methods, improve the powder flow and decrease the powder cohesion.

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