Influence of spray-drying conditions on microencapsulation of fish oil and chia oil

Background: S. chinensis extract contains bioactive compounds, which exhibit high antioxidant activities. However, for commercial uses, it is necessary to encapsulate the extract to protect it from degradation. Objective: This study aimed to optimise spray-drying conditions and then compare with freeze-drying to identify the most suitable conditions for encapsulation of Salacia chinensis L. root extract. Method: Three factors of spray-drying encapsulation, including maltodextrin concentration, inlet temperature and feed rate, have been tested for the impacts on the physical and phytochemical properties of S. chinensis root extract. Based on the optimal conditions, the spray-drying was then compared with freeze-drying. Results: The results showed that maltodextrin concentration, inlet temperature and feed rate had significant impacts on recovery yield, phenolics, mangiferin and antioxidant activity of the spray-dried extract. The optimal spray-drying encapsulation conditions were maltodextrin concentration of 20 %, inlet temperature of 130ºC and feed rate of 9 mL/min. Under these optimal conditions, the encapsulated extract had comparable solubility, total phenolics, mangiferin, and antioxidant activity, lower bulk density, moisture content, and water activity as compared to encapsulated extract made using the freeze-drying technique. These optimal spray-drying conditions are recommended to encapsulate the extract of S. chinensis root. Conclusion: Spray-drying was found to be more effective for encapsulation of S. chinensis root extract than freeze-drying. Therefore, spray-drying is recommended for further applications.

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Delivery of Omega-3 Fatty Acids into Cake Through Emulsification of Fish Oil-in-Milk and Encapsulation by Spray Drying with Added Polymers

Drying Technology ◽

10.1080/07373937.2014.934832 ◽

2014 ◽

Vol 33 (1) ◽

pp. 83-91 ◽

Cited By ~ 12

Author(s):

Agni Kumar Santhanam ◽

Manjusha Lekshmi ◽

Mithlesh Kumar Chouksey ◽

Gayatri Tripathi ◽

Venkateshwarlu Gudipati

Keyword(s):

Fatty Acids ◽

Fish Oil ◽

Spray Drying ◽

Omega 3 Fatty Acids ◽

Omega 3

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Effect of Spray Dryer Scale Size on the Properties of Dried Beetroot Juice

Molecules ◽

10.3390/molecules26216700 ◽

2021 ◽

Vol 26 (21) ◽

pp. 6700

Author(s):

Jolanta Gawałek

Keyword(s):

Spray Drying ◽

Industrial Process ◽

Laboratory Scale ◽

Industrial Scale ◽

Process Conditions ◽

Spray Dryer ◽

Beetroot Juice ◽

Centrifugal Atomization ◽

Drying Conditions ◽

Drying Efficiency

Experiments detailing the spray drying of fruit and vegetable juices are necessary at the experimental scale in order to determine the optimum drying conditions and to select the most appropriate carriers and solution formulations for drying on the industrial scale. In this study, the spray-drying process of beetroot juice concentrate on a maltodextrin carrier was analyzed at different dryer scales: mini-laboratory (ML), semi-technical (ST), small industrial (SI), and large industrial (LI). Selected physicochemical properties of the beetroot powders that were obtained (size and microstructure of the powder particles, loose and tapped bulk density, powder flowability, moisture, water activity, violet betalain, and polyphenol content) and their drying efficiencies were determined. Spray drying with the same process parameters but at a larger scale makes it possible to obtain beetroot powders with a larger particle size, better flowability, a color that is more shifted towards red and blue, and a higher retention of violet betalain pigments and polyphenols. As the size of the spray dryer increases, the efficiency of the process expressed in powder yield also increases. To obtain a drying efficiency >90% on an industrial scale, process conditions should be selected to obtain an efficiency of a min. of 50% at the laboratory scale or 80% at the semi-technical scale. Designing the industrial process for spray dryers with a centrifugal atomization system is definitely more effective at the semi-technical scale with the same atomization system than it is at laboratory scale with a two-fluid nozzle.

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INFLUENCE OF EMULSIFICATION METHODS AND SPRAY DRYING PARAMETERS ON THE MICROENCAPSULATION OF TURMERIC OLEORESIN

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2019.v31.i7.1968 ◽

2019 ◽

pp. 491 ◽

Cited By ~ 2

Author(s):

S. FERREIRA ◽

C. R. MALACRIDA ◽

V. R. NICOLETTI

Keyword(s):

Spray Drying ◽

Air Temperature ◽

Encapsulation Efficiency ◽

Curcuma Longa ◽

Chemical Properties ◽

Wall Material ◽

Operational Conditions ◽

Hydrophobic Compounds ◽

Emulsion Formulation ◽

Drying Conditions

Turmeric (Curcuma longa L.) oleoresin possess valuable phenolic compounds that are susceptible to degradation, and microencapsulation is a powerful technique to increase its stability. Emulsification is a preponderant step in microencapsulation of hydrophobic compounds and physical-chemical properties of the parent emulsion affects effectiveness of spray-drying process and functional properties of the produced microcapsules. The present work aimed to evaluate the influence of emulsion formulation, emulsification methods, and spray-drying operational conditions on the encapsulation efficiency of turmeric oleoresin using maltodextrin/gelatin blends as wall material. The effects of different concentrations of maltodextrin (12 - 31.7 wt %) and gelatin (0.6 - 6 wt %), combined with three methods of emulsification - high shear homogenization with and without emulsifier addition, and sonication – were evaluated regarding emulsion droplet mean diameter and stability. Based on the results, an emulsion formulated with 26 g of maltodextrin and 0.6 g of gelatin per 100 g of emulsion was selected to study the influence of spray drying conditions - drying-air temperature (124 – 190 oC), atomization airflow (275 – 536 L h-1), and emulsion feeding flow (1.4 – 8.6 mL min-1) - on encapsulation efficiency, water content, and solubility of turmeric oleoresin microcapsules. Sonication resulted in higher emulsion stability and, although drying-air temperature did not affect significantly the microcapsule properties, the best set of spray drying conditions was drying-air at 160 ºC, atomization airflow of 420 L h-1, and emulsion feeding flow of 6 mL min-1. Combinations of higher atomization airflow and lower emulsion feeding flow resulted in lower values of curcumin encapsulation efficiency.

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