scholarly journals Microencapsulation ofβ-Carotene by Spray Drying: Effect of Wall Material Concentration and Drying Inlet Temperature

2019 ◽  
Vol 2019 ◽  
pp. 1-12 ◽  
Author(s):  
Luiz C. Corrêa-Filho ◽  
Maria M. Lourenço ◽  
Margarida Moldão-Martins ◽  
Vítor D. Alves
Keyword(s):  
Antioxidant Activity ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Fruits And Vegetables ◽  
Wall Material ◽  
Inlet Temperature ◽  
Carotene Content ◽  
Arabic Gum ◽  
Air Inlet ◽  
Adverse Environmental Conditions

Carotenoids are a class of natural pigments found mainly in fruits and vegetables. Among them,β-carotene is regarded the most potent precursor of vitamin A. However, it is susceptible to oxidation upon exposure to oxygen, light, and heat, which can result in loss of colour, antioxidant activity, and vitamin activity. Thus, the objective of this work was to study the microencapsulation process ofβ-carotene by spray drying, using arabic gum as wall material, to protect it against adverse environmental conditions. This was carried out using the response surface methodology coupled to a central composite rotatable design, evaluating simultaneously the effect of drying air inlet temperature (110-200°C) and the wall material concentration (5-35%) on the drying yield, encapsulation efficiency, loading capacity, and antioxidant activity. In addition, morphology and particles size distribution were evaluated. Scanning electron microscopy images have shown that the particles were microcapsules with a smooth surface when produced at the higher drying temperatures tested, most of them having a diameter lower than 10μm. The conditions that enabled obtaining simultaneously arabic gum microparticles with higherβ-carotene content, higher encapsulation efficiency, and higher drying yield were a wall material concentration of 11.9% and a drying inlet temperature of 173°C. The systematic approach used for the study ofβ-carotene microencapsulation process by spray drying using arabic gum may be easily applied for other core and wall materials.

scholarly journals Microencapsulation of Pineapple Peel Extract by Spray Drying Using Maltodextrin, Inulin, and Arabic Gum as Wall Matrices

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 718 ◽  
Author(s):  
Sofia C. Lourenço ◽  
Margarida Moldão-Martins ◽  
Vítor D. Alves
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Spray Drying ◽  
Spherical Shape ◽  
Large Degree ◽  
Wall Material ◽  
Arabic Gum ◽  
Hausner Ratio ◽  
Pineapple Peel ◽  
Drying Technology

A pineapple peel hydroalcoholic extract rich in phenolic compounds, was stabilized by microencapsulation using spray drying technology, with maltodextrin, inulin, and arabic gum as wall materials. The influence of the type of wall material and drying temperature (150 and 190 °C) on the particles properties was studied. The particles presented a spherical shape with a diameter ranging from approximately 1.3 to 18.2 µm, the exception being the ones with inulin that showed a large degree of agglomeration. All powders produced presented an intermediate cohesiveness and a fair to good flowability according to Carr index and Hausner ratio, which envisages suitable handling properties at an industrial scale. The microencapsulation processes using maltodextrin and arabic gum at 150 °C were the ones that showed higher maintenance of the antioxidant activity of compounds present in the extract before encapsulation during spray drying. In addition, the microparticles obtained were quite efficient in stabilizing the encapsulated phenolic compounds, as their antioxidant activity did not change significantly during six months of storage at 5 °C.

scholarly journals Microencapsulation of Tomato (Solanum lycopersicum L.) Pomace Ethanolic Extract by Spray Drying: Optimization of Process Conditions

2019 ◽  
Vol 9 (3) ◽  
pp. 612 ◽  
Author(s):  
Luiz Corrêa-Filho ◽  
Sofia Lourenço ◽  
Daniel Duarte ◽  
Margarida Moldão-Martins ◽  
Vítor Alves
Keyword(s):  
Spray Drying ◽  
Ethanolic Extract ◽  
Core Material ◽  
Wall Material ◽  
Process Conditions ◽  
Inlet Temperature ◽  
Sem Images ◽  
Arabic Gum ◽  
Tomato Pomace ◽  
Solanum Lycopersicum L

Microencapsulation by spray-drying is a process used in the stabilization of active compounds from various natural sources, such as tomato by-products, with the purpose to be used as additives in the food industry. The aim of this work was to study the effects of wall material and spray drying conditions on physicochemical properties of microcapsules loaded with lycopene rich extract from tomato pomace. The assays were carried out with ethanolic tomato pomace extract as core material and arabic gum or inulin as wall materials. A central composite rotatable design was used to evaluate the effect of drying air inlet temperature (110–200 °C) and concentration of arabic gum (5–35 wt %) or inulin (5–25 wt %) on the antioxidant activity, encapsulation efficiency, loading capacity, and drying yield. SEM images showed that the produced particles were in the category of skin-forming structures. The most suitable conditions, within the ranges studied, to obtain lycopene loaded microparticles were a biopolymer concentration of 10 wt % for both materials and an inlet temperature of 200 and 160 °C for arabic gum and inulin, respectively. Arabic gum and inulin possessed a good performance in the encapsulation of tomato pomace extract by spray drying. It is envisaged that the capsules produced have good potential to be incorporated in foods systems with diverse chemical and physical properties.

scholarly journals ENCAPSULATION OF RED GINGER OLEORESIN (ZINGIBER OFFICINALE VAR RUBRUM) WITH CHITOSAN AS WALL MATERIAL

2017 ◽  
Vol 9 (8) ◽  
pp. 29 ◽  
Author(s):  
Jayanudin . ◽  
Rochmadi .
Keyword(s):  
Infrared Spectroscopy ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Weight Ratio ◽  
Wall Material ◽  
Inlet Temperature ◽  
Outlet Temperature ◽  
Spray Dryer ◽  
Red Ginger ◽  
Scanning Electron

Objective: This research aims to determine the effect of the spray drying condition against encapsulation efficiency and characterization microcapsules of red ginger oleoresin.Methods: Preparation of encapsulation begun with the formation of emulsions by mixing red ginger oleoresin with chitosan solution which was dissolved with acetic acid 2% (v/v). The weight ratio of chitosan with red ginger oleoresin was 1: 1, 2: 1 and 3: 1 and then stirred using a homogenizer while added 2 ml tween 80 for 10 min. The size of emulsion droplet was measured using nanoparticle analyzer (NPA). The emulsion is formed and then inserted into the feed tank of a spray dryer. Inlet temperature of the spray dryer used in the 180 °C, 190 °C and 200 °C; and the spray dryer outlet temperature was 85 °C, feed rate at 2 L/h. The microcapsules formed were then analyzed encapsulation efficiency and characterization using scanning electron microscopy (SEM) and fourier transform infrared spectroscopy (FTIR).Results: Based on the research that has been done, the smallest effective diameter of the emulsion droplets was 216.4±1.5 nm and the largest was 2109.2±46.1 nm. The value of encapsulation efficiency ranged between 83.33±0.42%-99.15±0.02%. Increasing the weight ratio of chitosan with red ginger oleoresin and increase the spray drying inlet temperature, the encapsulation efficiency is also increased. The highest encapsulation efficiency was 99.15±0.02% occurred at 200 °C of spray drying inlet temperature and the weight ratio of chitosan with red ginger oleoresin of 3:1. Morphology analysis of the surface of microcapsules using scanning electron microscope (SEM) showed that the inlet temperature of 200 °C was obtained microcapsules with smooth surfaces. The Fourier transforms infrared spectroscopy (FTIR) analysis results indicating the absence of new compounds is formed.Conclusion: This research indicates that the spray drying conditions affecting the encapsulation efficiency and morphological characteristics of the red ginger oleoresin microcapsules.

scholarly journals Spray-Drying Microencapsulation of Bioactive Compounds from Lemon Verbena Green Extract

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1547
Author(s):  
Francisco Javier Leyva-Jiménez ◽  
Jesús Lozano-Sánchez ◽  
María de la Luz Cádiz-Gurrea ◽  
Álvaro Fernández-Ochoa ◽  
David Arráez-Román ◽  
...  
Keyword(s):  
Spray Drying ◽  
High Performance ◽  
Encapsulation Efficiency ◽  
Polar Compounds ◽  
Inlet Temperature ◽  
Lippia Citriodora ◽  
Dry Process ◽  
Air Inlet ◽  
Encapsulation Process ◽  
Electrospray Interface

Lippia citriodora has been demonstrated to have a wide variety of phytochemicals which provide benefits to human health acting as antioxidants or anti-obesogenics. In this study, these phytochemicals were recovered using a microwave-assisted technology and applying optimal conditions and microencapsulated using spray drying. In this study, two different carbohydrates, maltodextrin (MD) and inulin (IN), were compared as carriers in the encapsulation procedure. The spray drying process was optimized by using a response surface methodology (RSM) based on a central composite design 22, where air inlet temperature and the sample:encapsulating agent ratio (S:EA) were selected as independent variables. Both designs were analyzed equally to evaluate differences between each carrying agent on polar compounds’ encapsulation (process yield (Y%), encapsulation efficiency (EE%) and recovery of compounds (R%)) during the spray drying. The EE% and R% of each polar compound was monitored by High Performance Liquid Chromatography coupled to Time-of-Flight mass spectrometer by electrospray interface (HPLC-ESI-TOF-MS). The results showed that the use of IN as a carrier increased the powder recovered and the recovery of polar compounds after the spray dry process, whereas MD achieved a higher encapsulation efficiency.

scholarly journals Microencapsulation of Curcumin in Crosslinked Jelly Fig Pectin Using Vacuum Spray Drying Technique for Effective Drug Delivery

Polymers ◽  
2021 ◽  
Vol 13 (16) ◽  
pp. 2583
Author(s):  
Nina Hartini ◽  
Thangavel Ponrasu ◽  
Jia-Jiuan Wu ◽  
Malinee Sriariyanun ◽  
Yu-Shen Cheng
Keyword(s):  
Drug Delivery ◽  
Antioxidant Activity ◽  
Spray Drying ◽  
Calcium Ions ◽  
Encapsulation Efficiency ◽  
Room Temperature ◽  
Cross Linking ◽  
Inlet Temperature ◽  
Gastrointestinal Fluid

Microencapsulation of curcumin in jelly fig pectin was performed by the vacuum spray drying (VSD) technique. The VSD was advanced with a low inlet temperature of 80–90 °C and low pressure of 0.01 mPa. By the in situ cross-linking with multivalent calcium ions, jelly fig pectin produced stable curcumin encapsulated microparticles. The physiochemical characteristics of microparticles were thoroughly investigated. The results revealed that 0.75 w/w% of jelly fig pectin and inlet temperature of 90 °C could be feasible for obtaining curcumin microparticles. The VSD technique showed the best encapsulation efficiency and yield and loading efficiency was up to 91.56 ± 0.80%, 70.02 ± 1.96%, and 5.45 ± 0.14%, respectively. The curcumin was readily released into simulated gastrointestinal fluid with 95.34 ± 0.78% cumulative release in 24 h. The antioxidant activity was stable after being stored for six months and stored as a solution for seven days at room temperature before analysis. Hence, the VSD technique could be applicable for the microencapsulation of bioactive compounds such as curcumin to protect and use in the food/pharmaceutical industry.

Optimising Conditions for Encapsulation of Salacia chinensis Root Extract enriched with Phenolic Compounds

2021 ◽  
Vol 02 ◽  
Author(s):  
Thanh V. Ngo ◽  
Christopher J. Scarlett ◽  
Michael C. Bowyer ◽  
Rebecca McCullum ◽  
Quan V. Vuong
Keyword(s):  
Antioxidant Activity ◽  
Spray Drying ◽  
Feed Rate ◽  
Freeze Drying ◽  
Antioxidant Activities ◽  
Inlet Temperature ◽  
Root Extract ◽  
Optimal Conditions ◽  
Dried Extract ◽  
Drying Conditions

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.

Optimization for Powder Yield of Spray-Dried Garlic Extract Powder Using Box-Behnken Experimental Design

2020 ◽  
Vol 859 ◽  
pp. 301-306
Author(s):  
Nattakanwadee Khumpirapang ◽  
Supreeya Srituptim ◽  
Worawut Kriangkrai
Keyword(s):  
Experimental Design ◽  
Spray Drying ◽  
Flow Rate ◽  
Interactive Effect ◽  
Garlic Extract ◽  
Process Conditions ◽  
Inlet Temperature ◽  
Feed Flow Rate ◽  
Air Inlet ◽  
Liquid Feed

Garlic exerts its pharmacological activities; antihyperglycemic, antihyperlipidemia, antihypercholesterolemic, and antihypertensive activity. Therefore, the aim of this study was to determine and optimize the influence of the individual and interactive effect of process conditions variables on the yield of garlic extract powders by three factors and three level-Box-Behnken design under response surface methodology. Spray drying processes the transformation of a garlic juice extract into a dried powder, where usually maltodextrin (MD) as a drying agent is used. According to experimental design, the mixing of garlic juice extract (85 – 95 %w/w) and MD (5 – 15 %w/w) were dried at an air inlet temperature 110°C - 150°C and liquid feed flow rate 5 – 35 rpm. The optimum spray-drying process conditions which maximized the yield of garlic extract powder (31%w/w) were found as follows: air inlet temperature of 150°C, the liquid feed flow rate of 16 rpm, and 5 %w/w MD. The experimental values slightly closed to the corresponding predicted values. Hence, the developed model was adequate and possible to use.

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

2019 ◽  
pp. 491 ◽  
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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