Effect of processing variables and bulk composition on the surface composition of spray dried powders of a model food system

Jones, James R.; Prime, Dominic; Leaper, Mark C.; Richardson, David J.; Rielly, Christopher D.; Stapley, A.G.F.

doi:10.1016/j.jfoodeng.2013.03.027

Cited by 42 publications

(16 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The heat used in spray-drying can cause microcracks on the surface of the particles that can negatively affect the stability of the encapsulated bioactive compounds (Jones et al 2013). While during freeze-drying processing, a barrier with an open porous structure is formed between the active agent and its surroundings, and this highly porous wall ensures poor protection when prolonged release of an active compound is required (Nedovic et al 2011).…”

Section: Color Size and Morphology Of Pumpkin Seed Oil Powdersmentioning

confidence: 99%

“…The spray-drying technique for encapsulation of different oils have been frequently reviewed over the last decade, e.g., olive oil (Sun-Waterhouse et al 2011), flaxseed oil (Quispe-Condori et al 2011), sage oil (Rodea-González et al 2012), soya bean oil (Jones et al 2013), fish oil (Aghbashlo et al 2013;Pourashouri et al 2014), and chia oil (Ixtaina et al 2015). Both wall material selection and emulsion properties affect the process efficiency and the product stability (Pourashouri et al 2014).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

Ogrodowska

Tańska

Brandt

2017

Food Bioprocess Technol

View full text Add to dashboard Cite

In this study, the influence of encapsulation process conditions on the physical properties and chemical composition of encapsulated pumpkin seed oil was investigated. Four variants of encapsulated oil were prepared: spray-dried nonhomogenized emulsions at the inlet temperatures of 180 and 130°C, spray-dried homogenized emulsion at the inlet temperature of 130°C, and freeze-dried homogenized emulsion. The emulsion was prepared by mixing 10.6% oil with 19.8% wall materials (15.9% maltodextrin + 0.5% guar gum + 3.9% whey protein concentrate) and 69.6% distilled water. The quality of encapsulated pumpkin seed oil was evaluated by encapsulation efficiency, surface oil, total oil and moisture contents, flowing properties, color, and size. Additionally, fatty acid composition, pigment characteristics, and the content of bioactive compounds (tocopherols, squalene, and sterols) were determined. Changes of these components after the encapsulation process in comparison to the control pumpkin seed oil were considered as stability parameters. The highest encapsulation efficiency was obtained by spray-drying at the inlet temperature of 130°C. Generally, the spray-drying process had a positive effect upon the physical parameters of encapsulated pumpkin seed oil but results were dependent on process conditions. The higher inlet temperature generated more surface oil, but capsules obtained at the lower temperature were greater in size and more deformed. Although freeze-drying proceeded at a very low temperature, the powder obtained with this technique was characterized by the highest bioactive compound losses (with the exception of sterols) and the lowest stability. The homogenization process applied before spray-drying affected greater polyunsaturated fatty acid, squalene, and pigment degradation. In conclusion, results of the study showed that the spray-drying non-homogenized emulsion was a more recommendable technique for the encapsulation of pumpkin seed oil because of smaller changes of native compounds and better oxidative stability.

show abstract

Section: Color Size and Morphology Of Pumpkin Seed Oil Powdersmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

Ogrodowska

Tańska

Brandt

2017

Food Bioprocess Technol

View full text Add to dashboard Cite

show abstract

“…Given the importance in linking surface properties to performance, methods which provide an insight into the surface properties of particulates are important to explore. These approaches have found use in other arenas (Faldt et al 1993;Jones et al 2013;Kim et al 2003Kim et al , 2009) and more recently, the pharmaceutical industry is demonstrating the importance of surface analysis (Dahlberg et al 2008;Meeus et al 2013). …”

Section: X-ray Photoelectron Spectroscopymentioning

confidence: 99%

Discovering and Developing Molecules with Optimal Drug-Like Properties

Templeton¹,

Byrn²,

Haskell³

et al. 2015

AAPS Advances in the Pharmaceutical Sciences Series

View full text Add to dashboard Cite

“…There has been a considerable interest in how drying conditions affect the segregation of different solutes/solids at a droplet surface and hence the powder surface composition . The spray drying conditions that have been investigated include feed solids content, drying temperature, initial droplet size, and degree of homogenization . The qualitative conclusions on the effects of those drying conditions are, however, arguable and thus difficult in providing quantitative “instructions” to guide the spray drying practice toward controlling the particle surface formation.…”

Section: Introductionmentioning

confidence: 99%

Multiscale modeling for surface composition of spray‐dried two‐component powders

Xiao

Chen

2014

AIChE Journal

View full text Add to dashboard Cite

Spray drying is a primary process for manufacturing various powder products. One of the most important properties of powders is the ability to get wet. Surface chemical composition critically influences this property. Furthermore, surface composition also influences the efficiency of production as it affects the stickiness of the powder. This work is an attempt to analyze the surface compositions of spray-dried two-component powders produced under various conditions using an innovative multiscale modeling approach. A molecular-level geometrical interpretation is seamlessly coupled with a continuum diffusion model. The predictions are compared with the measurements done on the protein-lactose system using X-ray photoelectron spectroscopy. Sample calculations for the system have demonstrated that the new approach helps reveal surface formation mechanisms much better than that explained with the monoscale continuum approach. This work provides a good basis for a fruitful area of study toward surface composition-focused powder quality control that will have a positive impact in industries.

show abstract

Effect of processing variables and bulk composition on the surface composition of spray dried powders of a model food system

Cited by 42 publications

References 15 publications

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

Discovering and Developing Molecules with Optimal Drug-Like Properties

Multiscale modeling for surface composition of spray‐dried two‐component powders

Contact Info

Product

Resources

About