Effect of spray-drying process on physical properties of sodium chloride/maltodextrin complexes

Cho, Hyung-Yong; Kim, Byeongsoo; Chun, Ji‐Yeon; Choi, Mi‐Jung

doi:10.1016/j.powtec.2015.02.027

Cited by 36 publications

(9 citation statements)

References 30 publications

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“…Drying Yield (%w/w) generally caused by stickiness to the wall and the cyclone's poor efficiency in collecting fine particles. 32,33 Scanning Electron Microscopy…”

Section: Resultsmentioning

confidence: 99%

<p>Characterization and Dissolution Study of Micellar Curcumin-Spray Dried Powder for Oral Delivery</p>

Wijiani¹,

Isadiartuti²,

Rijal³

et al. 2020

IJN

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Introduction: Curcumin faces a major challenge in clinical use due to its poor aqueous solubility, which affects its bioavailability over oral use. The present study was carried out to overcome this problem. Methods: An amorphous micellar curcumin-spray dried powder (MC-SDP) with selfassembled casein was prepared by the addition of sucrose as a protectant. The dry powder of curcumin-loaded micelles was obtained by a spray-drying technique in the presence of sucrose as a protectant. The MC-SDP in the form of dry powder was further developed into tablets to investigate the dissolution profile. The physical properties of preformed powder were characterized by differential thermal analysis (DTA), X-ray diffraction (XRD), and scanning electron microscopy (SEM). Quantitative analysis in the form of solutions was analyzed by high-performance liquid chromatography (HPLC). Results: The physical properties demonstrated that MC-SDP varies from dented to smoother surfaces as a function of sucrose. Furthermore, melting transitions of curcumin in the form of MC-SDP were broadened in all sample mixtures, as observed in the DTA thermogram. The XRD spectra showed that the sharp and very intense peaks of single curcumin crystalline structure no longer existed in all MC-SDP forms, indicating that the mixtures were amorphous. Moreover, a further dissolution study of MC-SDP showed a significant increase of drug dissolved with the presence of sucrose, where >80% of curcumin from MC-SDP was dissolved within 30 min. Conclusion: The study demonstrated the manufacture of micellar spray-dried powder that would contribute to the development of oral delivery of curcumin.

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“…Drying Yield (%w/w) generally caused by stickiness to the wall and the cyclone's poor efficiency in collecting fine particles. 32,33 Scanning Electron Microscopy…”

Section: Resultsmentioning

confidence: 99%

<p>Characterization and Dissolution Study of Micellar Curcumin-Spray Dried Powder for Oral Delivery</p>

Wijiani¹,

Isadiartuti²,

Rijal³

et al. 2020

IJN

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“…35 There have been reports stating that one can increase the intensity of salt flavour by adjusting particle size and morphology, allowing an overall lower mass of NaCl to be used. 36,37 In addition, NaCl is a large component of sea-spray, and thus it is important to understand its crystallisation and phase behaviour for climate models. 38 In this work, we report measurements of the time-dependent radius of a rapidly evaporating sodium…”

Section: Introductionmentioning

confidence: 99%

Drying Kinetics of Salt Solution Droplets: Water Evaporation Rates and Crystallization

et al. 2018

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The drying and crystallisation of solution droplets is a problem of broad relevance, determining the micro-structures of particles formed in spray drying, the phase of particles delivered by, for example, aerosol formulations for inhalation therapies, and the impact of aerosols on radiative forcing and climate. The ephemeral nature of free-droplets, particularly when considering the drying kinetics of droplets with highly volatile constituents, has often precluded the accurate measurement of transient properties such as droplet size and composition, preventing the robust assessment of predictive models of droplet drying rates, nucleation and crystallisation. Here, we report novel measurements of the drying kinetics of individual aqueous sodium chloride solution droplets using an electrodynamic balance to isolate and trap single aerosol droplets (radius ~ 25 µm). The initial solution droplet size and composition is shown to be highly reproducible in terms of of drying rate and crystallisation time when examined over hundreds of identical evaporating droplets. We introduce a numerical model that determines the concentration gradient across the radial profile of the droplet as it dries, considering both the surface recession due to evaporation and the diffusion of components within the droplet. Drying induced crystallisation is shown to be fully determined for this system, with nucleation and instantaneous crystallisation occurring once a critical supersaturation level of 2.04 ± 0.02 is achieved at the surface of the evaporating droplet surface. This phenomenological model provides a consistent account of the timescale and surface concentration of free-droplet crystallisation on drying for the different drying conditions studied, a necessary step in progress towards achieving control over rates of crystallisation and the competitive formation of amorphous particles.

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“…In general, these perception enhancement agents are mostly based on small molecules or bio-material extracts such as monosodium glutamate, and yeast extract [44,45], rather than the polymers. Only a few reports on the saltiness-enhancing capacity of polymers have appeared in the literature, and in almost all cases, they are anionic polymer-based material [14,27]. In fact, the existence of polymers in food systems were reported not only invalid but impaired the saltiness.…”

Section: Discussionmentioning

confidence: 99%

“…For example, Moncada et al [13] used nano spray-drying technology to provide NaCl particles with extremely reduced particle size about 1.5 µm, and are capable to confer 25-50% sodium reduction capacity when used for seasoning of cheese crackers. Additionally, Cho et al [14] performed NaCl/maltodextrin complexes with particle sizes at micrometer level by a spray-drying process, and it was effective to be dissolved faster and then saltiness was also rapidly recognized compared with native salt.…”

Section: Introductionmentioning

confidence: 99%

Formulation and Evaluation of Chitosan/NaCl/Maltodextrin Microparticles as a Saltiness Enhancer: Study on the Optimization of Excipients for the Spray-Drying Process

Wang

Tsai

2021

Polymers

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Spray-dried chitosan/NaCl/maltodextrin microparticles have the potential to be used to enhance saltiness; however, its notable hygroscopicity results in handling and storage problems, thus limiting its application. In the present study, we attempted to introduce maltodextrin, microcrystalline cellulose (MCC), and waxy starch (WS) as excipients into the spray drying formulation of microparticles to reduce the cohesiveness and caking behavior and improve the yield simultaneously by ameliorating the moisture absorption tendency. The prepared microparticles showed a spherical appearance and had particle sizes ranging from 6.29 to 7.64 μm, while the sizes of the NaCl crystals embedded in the microparticles were 0.36 to 1.24 μm. The crystalline reflections of WS and MCC were retained in the microparticles after the spray-drying process. The handling properties were assessed to be acceptable. The formulation with only maltodextrin as the excipient showed a high moisture absorption rate of 2.83 g/100 g·h and a caking strength of 3.27 kg. The addition of MCC and WS significantly reduced the hygroscopic rate and caking strength. The spray-dried products provided better saltiness perception than native NaCl; as such, they may be promising for seasoning dry food products to achieve sodium intake reduction in the food industry.

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Effect of spray-drying process on physical properties of sodium chloride/maltodextrin complexes

Cited by 36 publications

References 30 publications

<p>Characterization and Dissolution Study of Micellar Curcumin-Spray Dried Powder for Oral Delivery</p>

<p>Characterization and Dissolution Study of Micellar Curcumin-Spray Dried Powder for Oral Delivery</p>

Drying Kinetics of Salt Solution Droplets: Water Evaporation Rates and Crystallization

Formulation and Evaluation of Chitosan/NaCl/Maltodextrin Microparticles as a Saltiness Enhancer: Study on the Optimization of Excipients for the Spray-Drying Process

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