Encapsulation Process: Pulsed Combustion Spray Drying

The purpose of this study was to attempt the encapsulation of lemongrass (Cymbopogon citratus) essential oil utilizing spray drying technique. An array of process parameters including concentration of wall (15–30%), type of wall materials (maltodextrin, maltodextrin and gum Arabic mixture), and concentration of essential oil (0.5–2.0%) were thoroughly investigated. The results show that the use of sole maltodextrin as encapsulant gave microcapsules characteristics comparable to that of powder produced using maltodextrin and gum Arabic mixture. The encapsulation process that was performed with maltodextrin at the concentration of 30% as wall material and lemongrass essential oil at the concentration of 1.5% as core material showed highest drying yield (84.49%), microencapsulation yield (89.31%) and microencapsulation efficiency (84.75%). Encapsulated essential oils retained most of their major constituents in comparison with the bare essential oils without any significant compromise in product quality.

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The improving effect of spray-drying encapsulation process on the bitter taste and stability of whey protein hydrolysate

European Food Research and Technology ◽

10.1007/s00217-012-1735-6 ◽

2012 ◽

Vol 235 (1) ◽

pp. 91-97 ◽

Cited By ~ 43

Author(s):

Shu Yang ◽

Xue-Ying Mao ◽

Fei-Fei Li ◽

Dan Zhang ◽

Xiao-Jing Leng ◽

...

Keyword(s):

Whey Protein ◽

Spray Drying ◽

Bitter Taste ◽

Protein Hydrolysate ◽

Encapsulation Process ◽

Whey Protein Hydrolysate

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Optimization and Encapsulation of Phenolic Compounds Extracted from Maize Waste by Freeze-Drying, Spray-Drying, and Microwave-Drying Using Maltodextrin

Foods ◽

10.3390/foods10061396 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1396

Author(s):

Hojjat Pashazadeh ◽

Oscar Zannou ◽

Mohamed Ghellam ◽

Ilkay Koca ◽

Charis M. Galanakis ◽

...

Keyword(s):

Phenolic Compounds ◽

Physical Properties ◽

Spray Drying ◽

Freeze Drying ◽

Antioxidant Properties ◽

Microwave Drying ◽

Wall Material ◽

Drying Techniques ◽

Encapsulation Process

Cornsilk is maize waste containing phenolic compounds. In this study, freeze-drying, spray-drying, and microwave-drying techniques were evaluated for the encapsulation of cornsilk’s phenolic compounds using maltodextrin as wall material. The results of antioxidant properties showed that freeze-drying was more efficient than microwave-drying and spray-drying techniques. The highest recovery of phenolic compounds was obtained with freeze-drying. The microstructure, DSC, and FTIR data showed that the encapsulation process was effective, and freeze-drying was the best drying technique. The physical properties of the microparticles greatly changed with the drying techniques. This study revealed that the phenolic compounds of the cornsilk extract can be successfully encapsulated and valorized.

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Influence of combined hydrolyzed collagen and maltodextrin as carrier agents in spray drying of cocona pulp

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.25419 ◽

2020 ◽

Vol 23 ◽

Cited By ~ 1

Author(s):

Diana Patricia Vargas-Muñoz ◽

Louise Emy Kurozawa

Keyword(s):

Particle Size ◽

Spray Drying ◽

Chemical Structure ◽

Particle Diameter ◽

Spray Dryer ◽

Drying Process ◽

Hydrolyzed Collagen ◽

Bioactive Properties ◽

Encapsulation Process ◽

Mean Particle Diameter

Abstract This work aimed to evaluate the effect of carrier agents containing maltodextrin and protein, represented by hydrolyzed collagen on the spray drying process of cocona (Solanum sessiliflorum Dunal), and on the properties of the resulting powders. We used pre-established proportions between the solids of cocona pulp and the carrier agents (P:CA), and among carrier agents themselves, maltodextrin and hydrolyzed collagen, (MD:HC). The process was carried out in a spray dryer at an inlet air temperature of 120 ºC. We prepared twelve feed solutions containing 20% of total solids, with P:CA ratios of 1:3, 1:4, 1:5 and 1:6, and MD:HC ratios of 0:100, 50:50, and 100:0. Solids recovery was obtained for the evaluation of the spray drying process. The cocona pulp powders were analyzed for moisture content, water activity, particle size distribution, mean particle diameter, chemical structure (FTIR) and color. For a P:CA of 1:6, for the sample formulated with hydrolyzed collagen only, solids recovery (96.2%) was much higher than that of the sample with maltodextrin only (39.2%). The chemical structure of cocona powders can be considered a sign of a good encapsulation process. The color of the cocona pulp powder was similar to that of the carrier agents. The formulation with highest content of hydrolyzed collagen improved the recovery of solids, guaranteed the cocona pulp encapsulation, and obtained fruit powders with bioactive properties.

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Drying by spray drying in the food industry: Micro-encapsulation, process parameters and main carriers used

African Journal of Food Science ◽

10.5897/ajfs2015.1279 ◽

2015 ◽

Vol 9 (9) ◽

pp. 462-470 ◽

Cited By ~ 29

Author(s):

Serra Costa Samantha ◽

Aparecida Souza Machado Bruna ◽

Regina Martin Adriana ◽

Bagnara Fabio ◽

Andre Ragadalli Sandro ◽

...

Keyword(s):

Spray Drying ◽

Process Parameters ◽

Food Industry ◽

Encapsulation Process

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

Foods ◽

10.3390/foods9111547 ◽

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.

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Sintesis Nanoenkapsulasi Ekstrak Kulit Durian dengan Metode Spray Drying dan Aplikasinya sebagai Biopestisida: Review

Jurnal Teknik Kimia dan Lingkungan ◽

10.33795/jtkl.v2i2.61 ◽

2018 ◽

Vol 2 (2) ◽

pp. 89

Author(s):

Nina Hartini ◽

Syarifatur Richana ◽

Bayu Triwibowo ◽

Nur Qudus ◽

Ratna Dewi Kusumaningtyas

Keyword(s):

Particle Size ◽

Particle Size Distribution ◽

Size Distribution ◽

Spray Drying ◽

Encapsulation Efficiency ◽

Pesticide Poisoning ◽

Drying Method ◽

Encapsulation Process ◽

Synthetic Pesticides ◽

Encapsulation Methods

Indonesia sebagai negara agraris, sebagian penduduk Indonesia bermata pencaharian di bidang pertanian. Pada umumnya, masyarakat menggunakan pestisida untuk membasmi hama. Karena tingginya penggunaan pestisida maka WHO (2016) menyatakan kasus keracunan pestisida mencapai 193.000 jiwa selama tahun 2012. Untuk mengatasi permasalahan tersebut, biopestisida menjadi bahan alternatif pengganti pestisida karena lebih aman dan ramah lingkungan. Salah satu bahan alam yang berpotensi sebagai biopestisida adalah kulit durian. Rata-rata produksi durian setiap tahunnya 780.032,8 ton/tahun. Limbah kulit durian memiliki berat 60-75% dengan kandungan senyawa metabolit sekunder relatif tinggi belum termanfaatkan secara maksimal. Senyawa tersebut dimanfaatkan sebagai antioksidan dan antimikroba dalam proses pembasmi hama. Biopestisida yang dikembangkan dengan metode sokletasi menghasilkan ekstrak berbentuk cair. Namun, hasil tersebut kurang efektif dan mudah teroksidasi sehingga menurunkan keefektifitasan kadar bahan aktif. Mengatasi masalah tersebut maka perlu dikembangkan inovasi dengan proses enkapsulasi. Artikel ini me-review pengembangan metode enkapsulasi. Metode yang dapat digunakan untuk enkapsulasi biopestisida yaitu ekstrusi, spray chilling dan spray drying. Metode spray drying lebih berpotensi mengenkapsulasi biopestisida dari kulit durian karena memiliki efisiensi enkapsulan lebih tinggi dan hampir mendekati 100%. Distribusi ukuran partikel yang dihasilkan tergolong nanoenkapsulan.Indonesia as an agrarian country, most of Indonesia's people work in agriculture. In general, people use pesticides to eradicate pests. Due to the high use of pesticides, WHO (2016) stated the case of pesticide poisoning reach 193,000 in 2012. To solve the problem, Biopesticide as an alternative of synthetic pesticides because it’s more safe and environmentally friendly. One of the natural ingredients that potentially as biopesticide is durian peel. The average durian production per year is 780,032.8 tons/year. Durian peels waste weighs 60-75% with a relatively high contains of secondary metabolite not yet fully utilized. It’s used as antioxidants and antimicrobials in pesticides. Biopesticide is developed by socletation method. However, the results are less effective because it’s easily oxidized, so reduce the flavonoid efectiveness. To solve this problem, to be developed innovation with encapsulation process. This article reviews the development of encapsulation methods. Methods that can be used for biopesticide encapsulation are extrusion, spray chilling and spray drying. Spray drying method is more likely to encapsulate biopesticides because it has higher encapsulation efficiency and is close to 100%. The resulting particle size distribution is classified as nanocapsul.

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Stabilization of a functional refreshment from mango nectar and yacon (Smallanthus sonchifolius) through spray drying encapsulation

Functional Foods in Health and Disease ◽

10.31989/ffhd.v4i2.28 ◽

2014 ◽

Vol 4 (2) ◽

pp. 77 ◽

Cited By ~ 3

Author(s):

Torres-Valenzuela Laura Sofía ◽

Villamizar Rafael ◽

Angel-Rendon Sara

Keyword(s):

Vitamin C ◽

Spray Drying ◽

Diabetic Patients ◽

South American ◽

Arabic Gum ◽

Smallanthus Sonchifolius ◽

Ripening Stages ◽

Encapsulation Process ◽

Human Digestive Tract ◽

Andes Region

Background: Yacon syrup (YS) may be implemented as a functional sweetener because of its concentration of fructooligosaccharides (FOS), sugars resistant to enzymatic hydrolysis in the human digestive tract. Additionally, health benefits related to the consumption of FOS have been reported, such as preventing constipation and reducing blood sugar and lipid levels in diabetic patients. Yacon is a tuber from South American Andes region, and its nutraceutical effects have been researched.Objective: The effect of YS as sweetener in a Mango Nectar (MN) stabilized through SD and encapsulated with maltodextrin and Arabic gum (AG) was evaluated as a natural and alternative beverage for diabetic patients.Methods: A sequential experimental design was used. Firstly, mangoes were characterized into 3 ripening stages, evaluating pH, TSS, WC, WA, and TTA. Then, 4 formulations of MN with YS with concentrations of 33.3, 66.6, and 99.9% yacon-to-juice ratio were evaluated according to the quantity of TSS, which were analyzed over the acceptance of untrained judges. Later on, the formulation with the best acceptance was chosen and evaluated based on the performance of the encapsulation of components through SD using maltodextrin and AG with a 30% concentration and tricalcium phosphate (TP) with a 0.15% concentration. Lastly, the encapsulation process with maltodextrin with a 30% concentration was analyzed at temperatures of 100, 105, 110, and 130°C over the rehydration, evaluating WA, TSS, and Vitamin C.Results: The mango with 12°Brix was selected for the formulation. The YS addition to MN generated significant differences (p<0.001) in the flavor because of the concentration, with the addition of a 33.3% enhancing the flavor. As a result, the 33.3% concentration was selected for further testing. The final stage showed significant differences in the performance of the process, WA, TTA, TSS, and Vitamin C. Similar results were obtained regarding these components after the rehydration of the MN 5 days after storage. The retrieval of Vitamin C was not affected by the temperature, suggesting a favorable encapsulation. Conclusion: The YS represents a potential nutraceutical sweetener, which may be used with concentrations around 33.3% over Tommy MN. The process of encapsulation through SD generates a product that is stable in storage and easily reconstructed.Key words: fructooligosaccharides, inulin, micro-encapsulation, spray drying, yacon

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