Conventional spray-drying and future trends for the microencapsulation of fish oil

Encina, Cristian; Vergara, Cristina; Giménez, Begoña; Oyarzún-Ampuero, Felipe; Robert, Paz

doi:10.1016/j.tifs.2016.07.014

Cited by 173 publications

(98 citation statements)

References 88 publications

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“…The -3-PUFA can prevent cardiovascular disease and improve the cardiovascular activity, anti-inflammatory reaction, and development of brain and eye retina in infants and young children [1,2]. The main food sources of -3-PUFA are fish and fish oil, and particularly fish oil is considered as the most important supplement of -3-PUFA [3].…”

Section: Introductionmentioning

confidence: 99%

“…It was reported that the microcapsule powders by SFD had a uniform particle size, larger specific surface area, and a better porous character than freeze-dried and spray-dried powders. The powders retained their spherical and porous morphology and could be further coated with an enteric food grade biological polymer and conducive to be absorbed [1,25,26]. Her et al [14] reported that SFD combined the SD and FD processes to obtain fine flavor powder without heat damage, which in turn prevented the drying of the agglomerates, while flavor powder produced by the SFD process typically had a larger surface area and higher fine particle fraction than the particles produced by the SD process, so it could be more quickly and easily rehydrated.…”

Section: Introductionmentioning

confidence: 99%

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Comparative Study on Different Drying Methods of Fish Oil Microcapsules

Pang

Duan

Ren

et al. 2017

Journal of Food Quality

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Microencapsulation is widely used to minimize the oxidation of fish oil products. This study compared the effects of different drying methods, for example, spray drying (SD), freeze drying (FD), and spray freeze drying (SFD) on the microencapsulation of fish oil. Spray drying (SD) is the most common method for producing fish oil microcapsules, and it has low operation cost and short processing time, while the product yield and quality are poor. Freeze drying (FD) can be used to produce oil microcapsules with high quality, but it takes long time and high overall cost for drying. Spray freeze drying (SFD) is a new method for the preparation of microcapsules, which combines the SD and FD processes to obtain high quality powder. The yield of powder reached 95.07% along with porous structure by SFD. The stability and slow-release property of SFD products were better than those of SD and FD, which showed that SFD improved product storage stability and potential digestibility.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Comparative Study on Different Drying Methods of Fish Oil Microcapsules

Pang

Duan

Ren

et al. 2017

Journal of Food Quality

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“…Fish oil is considered to be a major source of natural polyunsaturated fatty acid, especially DHA and eicosapentaenoic acid (EPA, C 20:5 ω ‐3), owing to their numerous pharmacological benefits (Encina, Vergara, Giménez, Oyarzún‐Ampuero, & Robert, ). Since the biosynthesis of these fatty acids in human body is rather compromised, they need to be additionally consumed, as additive/supplement.…”

Section: Sfd Of Food Productsmentioning

confidence: 99%

Modern frontiers and applications of spray‐freeze‐drying in design of food and biological supplements

Dutta

Moses

Anandharamakrishnan

2018

J Food Process Engineering

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Spray‐freeze‐drying (SFD) is a unique tandem technique combining spray drying (SD) and freeze drying (FD), and exploiting the advantages of both. SFD is particularly suitable for volatiles, biologicals, and food supplements that are sensitive to process extremities of temperature (SD) and time and cost (FD). Although SFD has been an area of interest to scientists for some time, there have been few very interesting investigations in food science in the recent past, which highlight the versatility and utility of this method, and been discussed in this review. The sources for SFD range from flavor ingredients to vegetables, lipids, enzymes, vitamins, and proteins. The extensive research findings in this domain have been collated in this focused review with the objective of providing the readers an essence of the forays made in this technology and the future possibilities it promises. Practical applications Spray‐freeze‐drying is suitable for volatiles, biologicals, and food supplements that are sensitive to process extremities of temperature (spray drying) and time and cost (freeze drying). Applications of SFD range from flavor ingredients to vegetables, lipids, enzymes, vitamins, and proteins. It offers reduced drying time, higher retention of bioactives postdrying, and improved rehydration, which makes it a method of choice. Considering the possibilities that this technique offers, further research on more types of feed is warranted, that would benefit industry and academia both.

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“…Spray drying is often used in the food industry for oil encapsulation with wall materials (O'Sullivan, Norwood, O'Mahony, & Kelly, ). It is particularly effective for encapsulating heat‐sensitive materials, such as fish oil, as drying is performed for a short time (Encina, Vergara, Giménez, Oyarzún‐Ampuero, & Robert, ). However, several oil components are exposed to the high temperature during spray drying (Giorgio, Salgado, & Mauri, ).…”

Section: Introductionmentioning

confidence: 99%

A Powderization Process for Encapsulating with Functional Biomaterials Using Nozzleless Electrostatic Atomization

Mori

Kadota

Shimosaka

et al. 2019

Journal of Food Science

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Powderization of oils has been used as a method to enhance the stability of polyunsaturated fatty acids. Previously, we successfully powderized soybean oil via nozzleless electrostatic atomization. The process of nozzleless electrostatic atomization process was applied to the one‐step process of encapsulating oil in wall materials. The encapsulation of oils in powder is dependent on the wall materials. The present study aimed to resolve the behavior of oil encapsulated in particles using a novel method of electrostatic atomization, and to investigate the effect of wall materials on the oil content in the encapsulated formulations. The size of particles surrounding oil was dependent on the type of wall materials used for encapsulation, and the oil content within the encapsulation decreased with increase in particle size. Furthermore, wall materials with higher hydrophobicity increased the oil content within the encapsulation, as more hydrophobic particles could absorb the oil more effectively. Practical Application Nozzleless electrostatic atomization is a new method for preparing encapsulation of oil using various wall materials.

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Conventional spray-drying and future trends for the microencapsulation of fish oil

Cited by 173 publications

References 88 publications

Comparative Study on Different Drying Methods of Fish Oil Microcapsules

Comparative Study on Different Drying Methods of Fish Oil Microcapsules

Modern frontiers and applications of spray‐freeze‐drying in design of food and biological supplements

A Powderization Process for Encapsulating with Functional Biomaterials Using Nozzleless Electrostatic Atomization

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