Encapsulation Techniques for Food Ingredient Systems

Fang, Zhongxiang; Bhandari, Bhesh

doi:10.1002/9781118373903.ch12

Cited by 22 publications

(13 citation statements)

References 99 publications

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“…In turn, viscosity depends on the concentration of inulin and DP, while T g depends on the DP. A higher DP is related with a higher T g [39]. The feeding rate, inlet temperature, and outlet temperature did not affect the T g of dry inulin, which presented a crystalline structure and spherically shaped particles with rough surface.…”

Section: Factors Influencing the Spray-drying Processmentioning

confidence: 85%

Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies

et al. 2020

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Since its invention in 1872 by Samuel Percy, the spray drying of food products has been widely used, whether in products consumed by babies in milk formulations, powdered sweets and cocoa soluble in milk for children, or food supplements rich in proteins, vitamins, and minerals for adults. All of these products were first formulated in solution and then converted into powders to facilitate the transport and preservation of the properties during storage. In recent years, novel technologies such as nano spray drying have emerged for the development of food formulations with high-cost active ingredients. The aim of the present work is to present a review of the literature reported in the last 10 years related to these technologies. The basis of the spray-drying technologies i.e., conventional and nano, are described and compared, emphasizing the instrumental processing conditions for achieving a desired product. Examples of some unwanted reactions presented during the encapsulation of active ingredients are provided.

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Section: Factors Influencing the Spray-drying Processmentioning

confidence: 85%

Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies

et al. 2020

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“…Encapsulation technologies represent an effective approach to preserve the physicochemical and biological properties of EOs. Their loading into nanoparticles enhances their stability against environmental factors, reduces their volatility, modulates the release, with the possibility to reduce toxicity and increase bioavailability [17,18].…”

Section: Introductionmentioning

confidence: 99%

Factors Affecting the Retention Efficiency and Physicochemical Properties of Spray Dried Lipid Nanoparticles Loaded with Lippia sidoides Essential Oil

et al. 2020

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Essential oils (EOs) are widely used in various industrial sectors but can present several instability problems when exposed to environmental factors. Encapsulation technologies are effective solutions to improve EOs properties and stability. Currently, the encapsulation in lipid nanoparticles has received significant attention, due to the several recognized advantages over conventional systems. The study aimed to investigate the influence of the lipid matrix composition and spray-drying process on the physicochemical properties of the lipid-based nanoparticles loaded with Lippia sidoides EO and their retention efficiency for the oil. The obtained spray-dried products were characterized by determination of flow properties (Carr Index: from 25.0% to 47.93%, and Hausner ratio: from 1.25 to 1.38), moisture (from 3.78% to 5.20%), water activity (<0.5), and powder morphology. Zeta potential, mean particle size and polydispersity index, of the redispersed dried product, fell between −25.9 mV and −30.9 mV, 525.3 nm and 1143 nm, and 0.425 and 0.652, respectively; showing slight differences with the results obtained prior to spray-drying (from −16.4 mV to −31.6 mV; 147 nm to 1531 nm; and 0.459 to 0.729). Thymol retention in the dried products was significantly lower than the values determined for the liquid formulations and was affected by the drying of nanoparticles.

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“…In contrast, it has been reported that enrichment with cinnamon alters the sensory characteristic of dark chocolate due to the presence of volatile compounds from cinnamon, mainly cinnamaldehyde. [113,114] As explained by Fang and Bhandari, [133] food fortification is a really challenging process since it can induce some problems, such as alteration of organoleptic properties, in the enriched food. In recent years, encapsulation of the fortifying material has been widely reported for overcoming this problem, and this could be the best approach for incorporating health-promoting ingredients into food systems [134] since it can mask undesirable odors and flavors of the bioactive compounds.…”

Section: Consumer Acceptancementioning

confidence: 99%

“…According to Fang and Bhandari, [133] extensive research should be carried out to investigate several problems implied in food fortification, such as storage stability, incompatibility with the product matrix, and changing organoleptic characteristic. It is also a worthwhile challenge to study the interactions between the food and the functional ingredients.…”

Section: Research Gaps and Future Prospectsmentioning

confidence: 99%

Cinnamon and its derivatives as potential ingredient in functional food—A review

Muhammad

Dewettinck

2017

International Journal of Food Properties

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Cinnamon has been reported to have significant benefits for human health, particularly as an anti-inflammatory, antitumor, anticancer, antidiabetic, and anti-hypertriglyceridemia agent, mainly due to its phytochemical constituents such as phenolic and volatile compounds. The phytochemicals in cinnamon can be extracted from different parts of plant by distillation and by solvent extraction. The use of cinnamon in food and its ability to prevent oxidation and inhibit microbial growth are covered in this review. Its bioaccessibility, safety, and consumer acceptance are comprehensively discussed. This review also clearly shows a route to the use of cinnamon as an ingredient in functional foods. ARTICLE HISTORY

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Encapsulation Techniques for Food Ingredient Systems

Cited by 22 publications

References 99 publications

Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies

Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies

Factors Affecting the Retention Efficiency and Physicochemical Properties of Spray Dried Lipid Nanoparticles Loaded with Lippia sidoides Essential Oil

Cinnamon and its derivatives as potential ingredient in functional food—A review

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