Encapsulation: Overview of Uses and Techniques

Risch, Sara J.

doi:10.1021/bk-1995-0590.ch001

Cited by 97 publications

(45 citation statements)

References 3 publications

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“…By providing protection of target molecules through microencapsulation, maltodextrin prevents loss of the encapsulated material by avoiding its exposure to adverse conditions, such as those found during the spray drying process and storage (Risch & Reuneccius 1993;Shahidi & Han 1993). …”

Section: Resultsmentioning

confidence: 99%

Spray drying as a strategy for biosurfactant recovery, concentration and storage

et al. 2014

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The objective of this study was to analyze the use of Spray Drying for concentration and preservation of biosurfactants produced by Bacillus subtilis LBBMA RI4914 isolated from a heavy oil reservoir. Kaolinite and maltodextrin 10DE or 20DE were tested as drying adjuvants. Surface activity of the biosurfactant was analyzed by preparing dilution x surface activity curves of crude biosurfactant, crude biosurfactant plus adjuvants and of the dried products, after their reconstitution in water. The shelf life of the dried products was also evaluated. Spray drying was effective in the recovery and concentration of biosurfactant, while keeping its surface activity. Drying adjuvants were required to obtain a solid product with the desired characteristics. These compounds did not interfere with tensoactive properties of the biosurfactant molecules. The dehydrated product maintained its surfactant properties during storage at room temperature during the evaluation period (120 days), with no detectable loss of activity.

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Section: Resultsmentioning

confidence: 99%

Spray drying as a strategy for biosurfactant recovery, concentration and storage

et al. 2014

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“…. mixture of materials is coated with or entrapped within another material or system, providing protection and/or controlling the release of the entrapped ingredient (Risch 1995), and it has been extensively used with natural colorants (Giese 1993). Spray-dried paprika oleoresin was best protected against oxidation when encapsulated with 15 DE maltodextrin (Beatus and others 1985).…”

Section: E: Food Engineering and Physical Propertiesmentioning

confidence: 99%

Microencapsulation by Spray Drying of Multiple Emulsions Containing Carotenoids

Rodríduez-Huezo

Pedroza‐Islas

Prado-Barragán

et al. 2004

Journal of Food Science

145

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Water-in-oil-in-water (W 1 /O/W 2 ) multiple emulsions with 25% and 35% solids contents were spraydried producing microcapsules with 3.9:1, 2.6:1, and 1.4:1 biopolymers blend to primary emulsion ratios and 0.25% (w/w) theoretical carotenoids concentration. Microcapsules with better morphology, encapsulation efficiency, and larger particle size were those obtained from higher biopolymers blend to primary emulsion ratios and solids content, but showed relatively higher carotenoids degradation kinetics than microcapsules made with lower biopolymers blend to primary emulsion ratios and solids content, which exhibited poorer morphology, encapsulation efficiency, and smaller particle size. Microcapsules stored at different water activities showed maximum carotenoids degradation at a water activity (a w ) of 0.628, with lower carotenoids degradation occurring at lower or higher a w .

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“…A number of methods have been reported for the microencapsulation of flavours, but the most popular technique employed in the industry is spray drying (Sankarikutty et al ., 1988). It is still the most economical and widely used method of encapsulation, finding broad use in the flavour industry (Risch, 1995).…”

Section: Introductionmentioning

confidence: 99%

The use of spray drying to microencapsulate 2‐acetyl‐1‐pyrroline, a major flavour component of aromatic rice

Apintanapong

Noomhorm

2003

Int J of Food Sci Tech

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Summary Different ratios of gum acacia and maltodextrins were used to investigate the appropriate wall materials for encapsulation, by spray drying, of 2‐acetyl‐1‐pyrroline (ACPY). This compound, which is the major flavour component of aromatic rice, was extracted from pandan (Pandanus amaryllifolius) leaves by steam distillation. The amounts of ACPY before and after spray drying encapsulation were not significantly different (P < 0.05). Better retention of ACPY was obtained by encapsulation. In its liquid form ACPY degraded quickly as 63% reduction occurred in a basic solution after 7 days; however, only 30% reduction was found in acidic solution after 35 days of storage. After 72 days of storage, the amount of ACPY in encapsulated powders made with differing amounts of gum acacia and maltodextrin decayed as follows: ratios of gum acacia:maltodextrin of 70:30, 60:40, 50:50, 40:60, 30:70 and 0:100 gave the following amounts of degradation of 27.7, 33.4, 43.2, 35.7, 30.6 and 32.6% respectively. Encapsulation in 70:30 gum acacia:maltodextrin gave the best retention of ACPY.

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Encapsulation: Overview of Uses and Techniques

Cited by 97 publications

References 3 publications

Spray drying as a strategy for biosurfactant recovery, concentration and storage

Spray drying as a strategy for biosurfactant recovery, concentration and storage

Microencapsulation by Spray Drying of Multiple Emulsions Containing Carotenoids

The use of spray drying to microencapsulate 2‐acetyl‐1‐pyrroline, a major flavour component of aromatic rice

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