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

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

International Journal of Food Science ◽

10.1155/2019/8914852 ◽

2019 ◽

Vol 2019 ◽

pp. 1-12 ◽

Cited By ~ 10

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.

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

Key Engineering Materials ◽

10.4028/www.scientific.net/kem.859.301 ◽

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.

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Research on Biological Materials with Optimization of Spray Drying Walnut Antioxidant Polypeptide Using Response Surface Methodology

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.540.326 ◽

2014 ◽

Vol 540 ◽

pp. 326-330

Author(s):

Yan Ma ◽

Shuai Wu ◽

Chu Yu Guan ◽

Guo Hui Huang

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Spray Drying ◽

Inlet Temperature ◽

Outlet Temperature ◽

Scavenging Activity ◽

Feed Concentration ◽

Air Inlet ◽

Dpph Scavenging Activity ◽

Dpph Scavenging

Response surface methodology (RSM) was employed to optimize the spray drying process for walnut polypeptide, which were hydrolyzed by papain and trypsin. Air inlet temperature, air outlet temperature and feed concentration as well as cross-interaction among these factors exhibited a significant effect on collection rate and DPPH scavenging activity of walnut polypeptide powder. Results showed that the optimal drying parameters were air inlet temperature of 172℃, air outlet temperature of 88℃ and feed concentration of 23 %. The observed collection rate and DPPH scavenging activity of polypeptide powder under the optimal conditions was up to 91.28 % and 76.33 %, respectively, which was consistent with the predicted result.

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Effect of Spray Drying on the Microencapsulation of Blueberry Natural Antioxidants

Proceedings ◽

10.3390/foods_2020-07683 ◽

2020 ◽

Vol 70 (1) ◽

pp. 26

Author(s):

Mariana S. Lingua ◽

Virginia Salomón ◽

María V. Baroni ◽

Jesica E. Blajman ◽

Luis María Maldonado ◽

...

Keyword(s):

Phenolic Compounds ◽

Moisture Content ◽

Spray Drying ◽

Encapsulation Efficiency ◽

Water Solubility ◽

Phenolic Content ◽

Natural Antioxidants ◽

Total Phenolic ◽

Inlet Temperature ◽

Food Ingredients

Phenolic compounds obtained from blueberries have gained great attention due to their more effective bioactive roles in human health than those of whole berries. However, they are sensitive to environmental conditions and are therefore susceptible to degradation affecting their effectiveness. The microencapsulation of these compounds by spray drying provides a solution to these problems. This work aimed to study the effect of spray drying on the microencapsulation of the blueberry phenolic compounds to optimize the production of a powder rich in stable polyphenols. The phenolic extract from blueberries was spray dried under different conditions of inlet air temperatures (140 and 160 °C) and encapsulating agent concentrations (20 and 30% w/v), using maltodextrin (14.7 dextrose equivalent). The drying yield, moisture content, water-solubility, total and surface phenolic content, and encapsulation efficiency of total phenolic were investigated. The results obtained showed that the different conditions evaluated influenced the drying yield, moisture content, surface phenolic content, and encapsulation efficiency of phenolic compounds. In this sense, the powders with the best characteristics were obtained with 30% w/v of maltodextrin at 160 °C inlet temperature. These powders, rich in blueberry polyphenols stabilized by microencapsulation, are easier to handle for application, so they could be used as functional food ingredients.

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Microencapsulation Quality and Efficiency of Lactobacillus casei by Spray Drying Using Maltodextrin and Vegetable Extracts

Journal of Food Research ◽

10.5539/jfr.v3n1p61 ◽

2013 ◽

Vol 3 (1) ◽

pp. 61 ◽

Cited By ~ 8

Author(s):

Paola Hernández-Carranza ◽

Aurelio López-Malo ◽

Maria-Teresa Jiménez-Munguía

Keyword(s):

Moisture Content ◽

Spray Drying ◽

Lactobacillus Casei ◽

Microbial Reduction ◽

Inlet Temperature ◽

Drying Process ◽

Aqueous Suspensions ◽

Air Inlet ◽

Grapefruit Peel ◽

Drying Conditions

Survival and quality efficiency of Lactobacillus casei microencapsulated by spray drying using different vegetable extracts (asparagus, artichoke, orange or grapefruit peel) were evaluated. Aqueous suspensions of the vegetable extracts with or without maltodextrin (adjusting to 25% w/w) were prepared for the microencapsulation of L. casei. The evaluated spray drying conditions were at a fixed air inlet temperature (Tin) of 145 °C and varying the aqueous suspensions flux (Q) of 10 or 15 g/min. Survival of L. casei was evaluated after the spray drying process and after 60 days of storage at 25 °C. The quality efficiency of the microencapsulated L. casei was evaluated by measuring in the product, physicochemical properties (moisture content, aw), determining moisture gain and modeling adsorption isotherms, besides analyzing micrographs. Results demonstrated that moisture content of the different spray drying powders was less than 2% wb and less than 0.30 of aw. It was evidently that the use of maltodextrin reduced 50% the powders moisture gain (hygroscopicity) therefore reducing stickiness problems during storage. The Scanning Electron Microscopy (SEM) confirmed individual particles formation with a homogeneous coat when using vegetable extracts+maltodextrin and hence better powder quality than without it. The microbial reduction of L. casei after the spray drying process was of one log cycle and significantly different (p < 0.05) with the presence of maltodextrin when using orange or grapefruit peel. A microbial population over 107 cfu/g of L. casei microencapsulated was maintained after 60 days of storage which guarantees its use to develop functional food.

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

International Journal of Pharmacy and Pharmaceutical Sciences ◽

10.22159/ijpps.2017v9i8.15632 ◽

2017 ◽

Vol 9 (8) ◽

pp. 29 ◽

Cited By ~ 1

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.

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Effect of Agave Fructans and Maltodextrin on Zn2+ Chlorophyll Microencapsulation by Spray Drying

Journal of Food Quality ◽

10.1155/2019/6312584 ◽

2019 ◽

Vol 2019 ◽

pp. 1-9 ◽

Cited By ~ 2

Author(s):

Cesar Femat-Castañeda ◽

Alejandra Chávez-Rodríguez ◽

Arturo Moises Chávez-Rodríguez ◽

Hector Flores-Martínez ◽

Vania Sbeyde Farías-Cervantes ◽

...

Keyword(s):

Chlorophyll Content ◽

Spray Drying ◽

Large Scale ◽

Advanced Materials ◽

Inlet Temperature ◽

Scale Production ◽

Air Inlet ◽

Air Temperatures ◽

High Concentrations ◽

Drying Technology

Spray-drying technology is a suitable process for large-scale production of various advanced materials. This study describes the effect of the concentration (0.5, 1.0, and 1.5%) of novel carrier agents, agave fructans (FOS) and maltodextrin (MD), in a chlorophyll extract spray-drying process on colour, antioxidant activity, and stability. A pilot plant was employed with a spray-dryer feed flow rate of 13% and an atomisation level of 28000 rpm. The air inlet and outlet temperatures were 180 and 80°C, respectively. A MD concentration of 0.5% was enough to obtain a chemically and physiochemically stable encapsulated chlorophyll powder. High inlet air temperatures reduced the chlorophyll content from 18 to 6 mg/g; high concentrations of the carrier agent also decreased the chlorophyll content. The results showed that, under conditions of low inlet temperature and concentration, both wall materials were efficient in microencapsulating chlorophyll for potential use in the food industry.

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Microencapsulation of probiotics in finger millet milk complex to improve encapsulation efficiency and viability

Food Science and Technology International ◽

10.1177/10820132211003706 ◽

2021 ◽

pp. 108201322110037

Author(s):

D Priscilla Mercy Anitha ◽

Periyar Selvam Sellamuthu

Keyword(s):

Spray Drying ◽

Smooth Surface ◽

Encapsulation Efficiency ◽

Finger Millet ◽

Phenolic Content ◽

Viable Count ◽

Low Ph ◽

Total Phenol Content ◽

Inlet Temperature ◽

Spray Dried

This study aimed to assess the effectiveness of finger millet milk complex (almond gum with maltodextrin) to encapsulate the isolated Lactobacillus strains. The wall materials were optimized based on its encapsulation efficiency, antioxidant activity, total phenol content and encapsulation yield. The strains were spray-dried at the optimized condition: 120 °C inlet temperature, maltodextrin 30% and almond gum 1.5%. Survival count of microencapsulated Lactobacillus plantarum RS09 and RS23 strains were 7.91 and 7.83 CFU/g respectively. Viability of microencapsulated strains and free cells under low pH, bile salt, simulated gastric juice and intestinal juice were assessed. Strain RS09 exhibited the highest viable count. Addition of almond gum and finger millet milk increased the phenolic content and offered a protective effect to the strains during spray drying. Results also showed that the powders were amorphous with partial irregularities and a smooth surface with less dents. Hence, they could be used as potential encapsulating agents during spray drying.

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

Polymers ◽

10.3390/polym13162583 ◽

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.

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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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