Applicability of Spray Drying Technique to Prepare Nano-Micro Carriers: A Review

Mishra, Archana; Kumar, Jitendra; Bhainsa, Kuber C.

doi:10.37256/nat.3120221198

Cited by 4 publications

(2 citation statements)

References 73 publications

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“…Figure 9 shows the SEM microphotographs of the microencapsulates; in the case of microencapsulates A, spheres of different sizes and smooth surfaces were observed, which in some cases presented indentations on their external part, which was produced with the increase of the evaporation temperature during spray drying. Similar microphotographs were reported by other authors who used maltodextrin and gum as encapsulants [11,45,59,60]. On the other hand, in microencapsulates B, elliptical particles of heterogeneous size and smooth surface were obtained.…”

Section: Analysis By Sem and Edssupporting

confidence: 88%

Microencapsulation of Propolis and Honey Using Mixtures of Maltodextrin/Tara Gum and Modified Native Potato Starch/Tara Gum

Ligarda-Samanez

Choque-Quispe

Moscoso-Moscoso

et al. 2023

Foods

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Ethanolic extracts of propolis and bee honey contain substances beneficial to human health. Mixtures of wall materials were compared in spray-drying microencapsulation of ethanolic extracts of propolis and bee honey rich in bioactive compounds. Maltodextrin and tara gum were used to obtain microencapsulates A, and modified native potato starch and tara gum were used for microencapsulates B. High values of phenolic compounds, flavonoids, and antioxidant capacity were obtained in microcapsules A and B, and the results obtained in terms of encapsulation efficiency, yield, hygroscopicity, solubility, moisture, Aw, bulk density, and color were typical of the spray-drying process. On the other hand, spherical and elliptical microparticles of sizes between 7.83 and 53.7 µm with light and medium stability were observed. Thermogravimetric properties were similar in both microencapsulates; total organic carbon, SEM-EDS, and FTIR analyses corroborated the encapsulation. X-ray diffractogram exhibited amorphous structures, and the release kinetics of phenolic compounds presented high values from 8.13 to 12.58 mg GAE/g between 7 and 13 h. Finally, modified potato starch is a better encapsulant than maltodextrin because it has better core protection and controlled release of the encapsulated bioactive compounds.

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Section: Analysis By Sem and Edssupporting

confidence: 88%

Microencapsulation of Propolis and Honey Using Mixtures of Maltodextrin/Tara Gum and Modified Native Potato Starch/Tara Gum

Ligarda-Samanez

Choque-Quispe

Moscoso-Moscoso

et al. 2023

Foods

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“…It is used because of its flexibility, cost-effectiveness, and versatility, as it does not affect the sensory characteristics or texture of the products. The formation of nanoparticles occurs in a single step in a continuous and scalable process, which makes it possible to obtain encapsulates at the nanometer level, enhancing their beneficial effect on human health [ 5 , 6 , 7 , 8 , 9 ]. The primary motivation for using this technology is to achieve a high yield with maximum encapsulation efficiency, considering that the main factors affecting it are the formulation and the operating parameters of the equipment [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Nanoencapsulation of Phenolic Extracts from Native Potato Clones (Solanum tuberosum spp. andigena) by Spray Drying

Ligarda-Samanez,

Choque-Quispe,

Moscoso-Moscoso

et al. 2023

Molecules

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Native potato clones grown in Peru contain bioactive compounds beneficial to human health. This study aimed to optimize the spray-drying nanoencapsulation of native potato phenolic extracts utilizing a central composite design and response surface methodology, obtaining the optimal treatment to an inlet temperature of 120 °C and an airflow of 141 L/h in the nano spray dryer B-90, which allowed maximizing the yield of encapsulation, antioxidant capacity (DPPH), encapsulation efficiency (EE), total phenolic compounds, and total flavonoids; on the other hand, it allowed minimizing hygroscopicity, water activity (Aw), and moisture. Instrumental characterization of the nanocapsules was also carried out, observing a gain in lightness, reddening of the color, and spherical nanoparticles of heterogeneous size (133.09–165.13 nm) with a negative ζ potential. Thermal, infrared, and morphological analyses confirmed the encapsulation of the core in the wall materials. Furthermore, an in vitro release study of phenolic compounds in an aqueous solution achieved a maximum value of 9.86 mg GAE/g after 12 h. Finally, the obtained nanocapsules could be used in the food and pharmaceutical industry.

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Microencapsulation of a Commercial Food-Grade Protease by Spray Drying in Cross-Linked Chitosan Particles

Busto

González-Temiño

Albillos

et al. 2022

Foods

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In this study, the use of spray-drying technology for encapsulating Flavourzyme® (protease–peptidase complex) was evaluated to overcome the limitations (low encapsulation efficiency and no large-scale production) of other encapsulation processes. To the best of our knowledge, spray drying has not been applied previously for the immobilization of this enzyme. Firstly, bovine serum albumin (BSA), as a model protein, was encapsulated by spray drying in chitosan and tripolyphoshate (TPP) cross-linked-chitosan shell matrices. The results showed that the chitosan–TPP microcapsules provided a high encapsulation efficiency and better protein stability compared to the non-crosslinked chitosan microcapsules. The effect of enzyme concentration and drying temperature were tested during the spray drying of Flavourzyme®. In this regard, an activity yield of 88.0% and encapsulation efficiency of 78.6% were obtained with a concentration of 0.1% (v/v) and an inlet temperature of 130 °C. Flavourzyme®-loaded chitosan microcapsules were also characterized in terms of their size and morphology using scanning electron microscopy and laser diffractometry.

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Applicability of Spray Drying Technique to Prepare Nano-Micro Carriers: A Review

Cited by 4 publications

References 73 publications

Microencapsulation of Propolis and Honey Using Mixtures of Maltodextrin/Tara Gum and Modified Native Potato Starch/Tara Gum

Microencapsulation of Propolis and Honey Using Mixtures of Maltodextrin/Tara Gum and Modified Native Potato Starch/Tara Gum

Nanoencapsulation of Phenolic Extracts from Native Potato Clones (Solanum tuberosum spp. andigena) by Spray Drying

Microencapsulation of a Commercial Food-Grade Protease by Spray Drying in Cross-Linked Chitosan Particles

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