Applications of spray-drying in microencapsulation of food ingredients: An overview

Gharsallaoui, Adem; Roudaut, Gaëlle; Chambin, Odile; Voilley, Andrée; Saurel, Rémi

doi:10.1016/j.foodres.2007.07.004

Cited by 2,008 publications

(1,335 citation statements)

References 96 publications

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“…The ideal wall material should have the following characteristics: not reactive with the core; ability to seal and maintain the core inside the capsule; ability to provide maximum protection to the core against adverse conditions; lack an unpleasant taste in the case of food applicability and economic viability (GHARSALLAOUI et al, 2007;NAZZARO et al, 2012).…”

Section: Wall Materialsmentioning

confidence: 99%

“…The spray drying technique is the most common microencapsulation method, has been used for decades to encapsulate mainly fl avors, lipids, and pigments, but its use in thermo-sensitive products, such as microorganisms and essential oils, can be limited because the required high temperature causes volatilization and/or destruction of the product (GHARSALLAOUI et al, 2007).…”

Section: Spray Dryingmentioning

confidence: 99%

“…Microencapsulation may be defi ned as the packaging technology of solids, liquid or gaseous material with thin polymeric coatings, forming small particles called microcapsules (GHARSALLAOUI et al, 2007). The polymer acts as a protective fi lm, isolating the core and avoiding the effect of its inadequate exposure.…”

Section: Introductionmentioning

confidence: 99%

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Microencapsulation: concepts, mechanisms, methods and some applications in food technology

et al. 2014

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Section: Wall Materialsmentioning

confidence: 99%

Section: Spray Dryingmentioning

confidence: 99%

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Microencapsulation: concepts, mechanisms, methods and some applications in food technology

et al. 2014

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“…8,9 A micro or nanocapsule is defined as a small portion of an active substance that is surrounded by an encapsulating agent with dimensions in the micro or nanometer, thus isolating this substance from the external medium (Figure 2). The active substance may be in a liquid or solid form.…”

Section: Discussion Encapsulationmentioning

confidence: 99%

Functional Textiles for Skin Care by Active Substance Encapsulation

Muñoz

Gonzalez

Martinez

et al. 2017

JTEFT

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Cosmetotextiles are novel textiles which contain carriers with active and cosmetic substances, these carriers, generally by polymeric nature, release their active compounds when in contact with the human body. The aim of this mini review work is to report the new developments in cosmetic textiles, focusing in the obtaining of microcapsules containing skin care substances, physically or chemically bound to the fiber surface. The selection of the encapsulation technique and shell material depends on the final application of the product, considering physical and chemical stability, concentration, required particle size, release mechanism and manufacturing costs. This review discusses the most commonly used microencapsulation processes as: interfacial polymerization, In Situ polymerization, coacervation and phase separation, spray drying and electro spraying. Microcapsules can be applied to the textiles by different methods: padding, coating, spraying or immersion methods. All these methods are also briefly explained here. To the end of this article, some commercial products are listed. Keywords

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“…Among several possibilities, maltodextrin (MD), a hydrolysed starch, offers advantages as microencapsulation material (Gharsallaoui, Roudaut, Chambin, Voilley & Saurel, 2007). It is a low cost material with neutral aroma and flavour, high water solubility, low viscosity at high solids content, being able to provide an effective protection against oxidation (Ersus & Yurdagel, 2007;Saénz, Tapia, Chávez & Robert, 2009).…”

Section: Introductionmentioning

confidence: 99%

Spray-drying microencapsulation of synergistic antioxidant mushroom extracts and their use as functional food ingredients

et al. 2015

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In this work, hydroalcoholic extracts of two mushrooms species, Suillus luteus (L.:Fries) (Sl) and Cropinopsis atramentaria (Bull.) (Ca), were studied for their synergistic antioxidant effect and their viability as functional food ingredients tested by incorporation into a food matrix (cottage cheese). In a first step, the individual extracts and a combination of both showing synergistic effects (Sl:Ca, 1:1) were microencapsulated by spray-drying using maltodextrin as the encapsulating material.The incorporation of free extracts resulted in products with higher initial antioxidant activity (t0) but declining after 7 days (t7), which was associated with their degradation.However, the cottage cheese enriched with the microencapsulated extracts, that have revealed a lower activity at initial time, showed an increase at t7. This improvement can be explained by an effective protection provided by the microspheres together with a sustained release. Analyses performed on the studied cottage cheese samples showed the maintenance of the nutritional properties and no colour modifications were noticed.

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Applications of spray-drying in microencapsulation of food ingredients: An overview

Cited by 2,008 publications

References 96 publications

Microencapsulation: concepts, mechanisms, methods and some applications in food technology

Microencapsulation: concepts, mechanisms, methods and some applications in food technology

Functional Textiles for Skin Care by Active Substance Encapsulation

Spray-drying microencapsulation of synergistic antioxidant mushroom extracts and their use as functional food ingredients

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