Choosing the appropriate wall materials for spray-drying microencapsulation of natural bioactive ingredients: Taking phenolic compounds as examples

Lu, Wangxing; Xing, Yang; Shen, Jian; Li, Zongze; Tan, Songwen; Liu, Wenjie; Zhang, Cheng

doi:10.1016/j.powtec.2021.08.082

Cited by 56 publications

(41 citation statements)

References 159 publications

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“…Khoshnoudi-Nia [104] reviewed the different methods applied for fish oil microencapsulation and noted spray drying, freeze drying, and hydrodynamic methods as the major methods applied by the industry, in addition to electrospun fibers and electro sprayed capsules and other methods such as liposomes, gelation, supercritical antisolvents, and spray freeze drying. Additionally, the selection of proper wall materials for the encapsulation process is vital for achieving the desired results [105].…”

Section: Recent Progress In Microencapsulation Techniques For Natural Bioactive Compoundsmentioning

confidence: 99%

Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review

et al. 2022

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The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity for a longer duration. In this regard, several advanced techniques have been explored in recent years for microencapsulation of bioactive compounds, e.g., essential oils, healthy oils, phenolic compounds, flavonoids, flavoring compounds, enzymes, and vitamins. The efficiency of microencapsulation depends on various factors which are related to natural compounds, encapsulating materials, and encapsulation process. This review provides an in-depth discussion on recent advances in microencapsulation processes as well as their application in food systems.

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Section: Recent Progress In Microencapsulation Techniques For Natural Bioactive Compoundsmentioning

confidence: 99%

Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review

et al. 2022

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“…Spray drying is a suitable microencapsulation technique for containing heat-sensitive materials and has been widely used in the food [142] and pharmaceutical industries [143], as well as for PCMs [63]. Spray drying is a promising technique when utilized on an industrial scale as it offers lower production costs, limited loss of raw materials and process waste, and ease of control and potential scale up to a large, continuous process [144].…”

Section: Spay Dryingmentioning

confidence: 99%

Methods for the Synthesis of Phase Change Material Microcapsules with Enhanced Thermophysical Properties—A State-of-the-Art Review

Al‐Shannaq

Farid

Ikutegbe

2022

Micro

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Thermal energy storage (TES) has been identified by many researchers as one of the cost-effective solutions for not only storing excess or/wasted energy, but also improving systems’ reliability and thermal efficiency. Among TES, phase change materials (PCMs) are gaining more attention due to their ability to store a reasonably large quantity of heat within small temperature differences. Encapsulation is the cornerstone in expanding the applicability of the PCMs. Microencapsulation is a proven, viable method for containment and retention of PCMs in tiny shells. Currently, there are numerous methods available for synthesis of mPCMs, each of which has its own advantages and limitations. This review aims to discuss, up to date, the different manufacturing approaches to preparing PCM microcapsules (mPCMs). The review also highlights the different potential approaches used for the enhancement of their thermophysical properties, including heat transfer enhancement, supercooling suppression, and shell mechanical strength. This article will help researchers and end users to better understand the current microencapsulation technologies and provide critical guidance for selecting the proper synthesis method and materials based on the required final product specifications.

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“…When the droplets come into contact with hot air, the water evaporates quickly and microcapsule powder is formed instantly. During spray drying, the residence time of the substance at high temperatures is extremely short (in a matter of seconds) (Lu et al, 2021; Munin & Edwards‐Lévy, 2011), so the heat‐sensitive materials might be not destroyed. By this method, F. P. Chen et al (2020) used soy protein isolate nanocomposites to encapsulate curcumin.…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of roselle anthocyanins with β‐cyclodextrin and proteins enhances the thermal stability of anthocyanins

Yana

Wang

et al. 2022

Food Processing Preservation

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A Roselle extract was used in spray‐drying encapsulation with three different wall materials (soy protein isolate, gelatin, and β‐cyclodextrin) and combinations of those. The encapsulation efficiency, thermal stability, and microstructural evaluation of the encapsulated powder were further analyzed. The results showed that the encapsulation efficiency of gelatin, β‐cyclodextrin, and soy protein isolate for purified roselle anthocyanins was 73.99 ± 2.66%, 89.75 ± 0.14%, and 98.51 ± 0.45%. The encapsulation efficiency of anthocyanins by the composite wall materials (β‐cyclodextrin+gelatin, β‐cyclodextrin + soy protein isolate, and soy protein isolate+gelatin) could reach above 99%. The microcapsules with β‐cyclodextrin and soy protein isolate exhibited the smoothest curves of Fourier transform infrared spectroscopy within the characteristic peak of anthocyanins. The microcapsules containing gelatin have a surface structure with the least obvious holes or gaps and showed optimum thermal behavior. Novelty impact statement The pairwise combination of soy protein isolate, gelatin, and β‐cyclodextrin as carriers of purified roselle anthocyanins yielded high encapsulation efficiency of over 99% The addition of β‐cyclodextrin prevented the self‐aggregation of proteins, making the encapsulation efficiency of composite wall materials higher than that of single‐wall materials. The β‐turn of the heated protein was enhanced during the formation of the microcapsules. This change made the wall material combine more tightly.

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Choosing the appropriate wall materials for spray-drying microencapsulation of natural bioactive ingredients: Taking phenolic compounds as examples

Cited by 56 publications

References 159 publications

Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review

Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review

Methods for the Synthesis of Phase Change Material Microcapsules with Enhanced Thermophysical Properties—A State-of-the-Art Review

Microencapsulation of roselle anthocyanins with β‐cyclodextrin and proteins enhances the thermal stability of anthocyanins

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