Drying by spray drying in the food industry: Micro-encapsulation, process parameters and main carriers used

Costa, Samantha Serra; Machado, Bruna Aparecida Souza; Martin, Adriana Regina; Bagnara, Fabio; Ragadalli, Sandro Andre; Alves, Aline Rabello Costa

doi:10.5897/ajfs2015.1279

Cited by 85 publications

(57 citation statements)

References 32 publications

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“…Studies have shown that maltodextrin is able to preserve antioxidant activity. It is also well known that the antioxidant activity depends on the oxidative stability of each of the carriers, something that has been reported as a characteristic of gum arabic (Costa et al, 2015).…”

Section: Antioxidant Capacitymentioning

confidence: 98%

Antimicrobial effect and in vitro release of anthocyanins from berries and Roselle obtained via microencapsulation by spray drying

Farías-Cervantes

Chávez-Rodríguez

García‐Salcedo

et al. 2018

J Food Process Preserv

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The anthocyanins have been studied recent in the last years due to increasing reports of health benefits. Similarly, anthocyanins have been encapsulated using a variety of methods. The purposes of this work, microencapsulated anthocyanin by spray drying of berries and roselle were evaluated to determine the effect of different carrier agents (a mixture of arabic gum‐maltodextrin [50:50 p/p], whey protein isolated [WPI] and agave fructans) on “In vitro” release of anthocyanins, functional properties and antimicrobial properties. The concentration of all carrier agents, was 0,5% (in base, the total soluble solids percentage of berries and roselle extract). The encapsulation efficiency values varied between 10.71% and 86.09%. Microencapsulated anthocyanins of blackberry (R. fruticosus L.) with agave fructans showed a high percentage of antimicrobial inhibition for E. coli of 67%. Microencapsulated anthocyanin of blackberry (R. adenotrichos L.) with agave fructans showed a higher percentage of antimicrobial inhibition for S. thyphy at 38%. Most anthocyanins are released in acid phase and pepsin phase during in vitro release. The best carrier agent for the protection of anthocyanins is whey protein isolated (WPI). In vitro release studies showed that encapsulation stabilizes anthocyanins and functions as a delivery method. Practical applications The selection of microencapsulated ingredients for the development of functional foods depends on the physicochemical and release parameters in a complex environment. This approach encompasses an understanding of the effects of processing and the factors that control the chemical and physical events that may govern the stability and release properties of the microencapsulated product; however, the test of whether a microencapsulation system is properly adapted for its application in a final product is its acceptance in the market.

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Section: Antioxidant Capacitymentioning

confidence: 98%

Antimicrobial effect and in vitro release of anthocyanins from berries and Roselle obtained via microencapsulation by spray drying

Farías-Cervantes

Chávez-Rodríguez

García‐Salcedo

et al. 2018

J Food Process Preserv

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“…Because the spray-drying technique is relatively old (on an industrial scale it dates back to the 1920s), there are many variations in its set-up [29]. The final product quality depends on the operating conditions, such as inlet and outlet air temperatures, feed flow rate, and spraying speed and pressure [29,30].…”

Section: Spray-dryingmentioning

confidence: 99%

Encapsulation of colorants by natural polymers for food applications

Boer

Imhof

Velikov

2019

Coloration Technology

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Product appearance is an important factor for consumers when determining the quality of a product, and colour is one of the most important factors which contribute to product appearance. Currently, the safety and consumer acceptance of some colorants used in food products, such as titanium dioxide and some synthetic colorants, are under discussion. Therefore, new ways to use natural colorants as alternatives to these suspect colorants for future applications are being investigated. A promising method for increasing the applicability of the often sensitive natural colorants is the encapsulation of these colorants in colloidal particles by natural polymers such as carbohydrates, lipids and proteins. In recent years, micro-and nano-encapsulation have increasingly been used for various purposes concerning several food properties such as colour, flavour and micronutrient content. This technique results in improved stability for the often sensitive natural colorants and presents the possibility of entrapping water-insoluble colorants for improved use in an aqueous system. This paper reviews the main methods that are used for encapsulation by natural polymers, discusses the different types thereof that are used for encapsulation of colorants, and provides a short overview of natural colorants successfully encapsulated in these natural polymers.

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“…In order to obtain any useable powder the addition of a carrier material to the juice is necessary (Janiszewska, 2014). In this study, maltodextrin (MD), arabic gum (AG) and rice starch (S) were chosen as the most commonly used carriers for the spray drying of fruit juices in the food industry (Costa et al, 2015;Janiszewska-Turak et al, 2017). Moreover, mixtures of these carriers are usually better for protection than the usage of one carrier material only (Fazaeli et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Influence of the carrier material on the stability of chokeberry juice microcapsules

Janiszewska‐Turak¹,

Sak²,

Witrowa‐Rajchert³

2019

Int. Agrophys.

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Anthocyanins from chokeberry show significant health-promoting properties. Unfortunately, they are sensitive to environmental factors and require protection. Spray drying with carrier materials is a viable method used to protect sensitive ingredients. However, the choice of carrier material in this process is crucial. The aim of this study was to examine the influence of the carrier type on the dry matter, density, colour, hygroscopicity and anthocyanin content in powders after spray drying and storage. Low-crystallized maltodextrin, arabic gum, mixtures of maltodextrin and arabic gum (1:1; 2:1; 3:1) and rice starch were used as carriers. All powders showed a high dry matter content (96-99%) and low hygroscopicity (0.136-0.2 g H 2 O g-1 d.m.), indicating a good potential for the protection of microencapsulated anthocyanins during storage. However, after storage tests for anthocyanin content, the optimal carrier was found to be maltodextrin.

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Drying by spray drying in the food industry: Micro-encapsulation, process parameters and main carriers used

Cited by 85 publications

References 32 publications

Antimicrobial effect and in vitro release of anthocyanins from berries and Roselle obtained via microencapsulation by spray drying

Antimicrobial effect and in vitro release of anthocyanins from berries and Roselle obtained via microencapsulation by spray drying

Encapsulation of colorants by natural polymers for food applications

Influence of the carrier material on the stability of chokeberry juice microcapsules

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