Impact of processing parameters on the quality attributes of spray-dried powders: a review

George, Sony; Thomas, Anish; Kumar, M. V. Pavan; Kamdod, Abdul Samad; Rajput, Abhishek; T, Jayasree Joshi; Abdullah, S.

doi:10.1007/s00217-022-04170-0

Cited by 16 publications

(3 citation statements)

References 88 publications

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“…This might be explained by the larger MD concentration in ET1. Maltodextrin acts as a volume agent that affects porosity, and as porosity increases, wettability does as well [63]. This effect was described by Caliskan et al's [62] research, which noticed that an increment in maltodextrin concentration in the sumac spray drying caused a significant decrease in wettability times.…”

Section: Physicochemical Characterizationmentioning

confidence: 84%

Microencapsulation of Tecoma stans Extracts: Bioactive Properties Preservation and Physical Characterization Analysis

García-Jiménez,

Luna-Guevara,

Luna-Guevara

et al. 2024

Foods

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Bioactive compounds from medicinal plants have applications in the development of functional foods. However, since they are unstable, encapsulation is used as a conservation alternative. This work aimed to assess the bioactive properties (antioxidant and hypoglycemic) of different extracts, including the infusion, as well as their spray-dried microencapsulates from Tecoma stans leaves. A factorial design was proposed to determine the best extraction conditions, based on ABTS and DPPH inhibition. Maltodextrin (MD), arabic gum (AG), and a 1:1 blend (MD:AG) were used as encapsulating agents. Moreover, characterization through physicochemical properties, gas chromatography/mass spectrometry (GC-MS) and scanning electron microscopy (SEM) of the best two powders based on the bioactive properties were analyzed. The results showed that the combination of stirring, water, and 5 min provided the highest inhibition to ABTS and DPPH (35.64 ± 1.25 mg Trolox/g d.s. and 2.77 ± 0.01 g Trolox/g d.s., respectively). Spray drying decreased the antioxidant activity of the extract while preserving it in the infusion. The encapsulated infusion with MD:AG had the highest hypoglycemic activity as it presented the lowest glycemic index (GI = 47). According to the results, the microencapsulates could potentially be added in foods to enhance nutritional quality and prevent/treat ailments.

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Section: Physicochemical Characterizationmentioning

confidence: 84%

Microencapsulation of Tecoma stans Extracts: Bioactive Properties Preservation and Physical Characterization Analysis

García-Jiménez,

Luna-Guevara,

Luna-Guevara

et al. 2024

Foods

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“…When the outlet temperature increased from 82 • C to about 90 • C, the MC and EY TFC tended to decrease, while the other responses increased significantly, followed by a contrasting trend. This phenomenon can be explained by the fact that increasing outlet drying temperature would lead to overheating of the particles [29]. At this time, water quickly evaporates, reducing humidity, and destroying wall layers and bioactive compounds inside the core, due to direct contact with high-temperature conditions.…”

Section: Fitting the Response Surface Modelsmentioning

confidence: 99%

Encapsulation of W/O/W Acerola Emulsion by Spray Drying: Optimization, Release Kinetics, and Storage Stability

Dang,

Tran,

Kha

2024

Foods

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Acerola (Malpighia emarginata DC.) is a sub-tropical and tropical fruit renowned for its high levels of vitamin C and phenolic compounds, which offer health benefits. This study aimed to optimize the spray drying process by determining the inlet and outlet temperatures using response surface methodology (RSM) with the central composite design. Additionally, it aimed to evaluate the release kinetics in the hydrophilic food simulation environment and the stability of the resulting powder under various storage temperatures. The RSM method determined the optimal inlet and outlet temperatures as 157 °C and 91 °C, respectively. High-accuracy prediction equations (R2 ≥ 0.88) were developed for moisture content (3.02%), process yield (91.15%), and the encapsulation yield of total polyphenol content (61.44%), total flavonoid content (37.42%), and vitamin C (27.19%), with a predicted monolayer moisture content below 4.01%, according to the BET equation. The powder exhibited good dissolution characteristics in the acidic hydrophilic food simulation environment and showed greater stability when stored at 10 °C for 30 days, compared to storage at 35 °C and 45 °C.

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“…In general, drying contributes to around 20%–25% of the energy consumption in the food industry (Ananno et al., 2020), whereas this sector overall constitutes 30% of the global energy consumption (Nabavi‐Pelesaraei et al., 2019). Various other challenges, such as the cost implications of specific drying technologies (such as freeze‐drying [FD]) (Fan et al., 2019) and the difficulty of drying sugar‐rich products and heat‐sensitive products during spray‐drying (SD) and drum‐drying (DD), respectively (George et al., 2023; Qiu, Boom, et al., 2019; Sobulska & Zbicinski, 2021a; Yamato et al., 2020), present substantial hurdles in the food drying process. The development of efficient drying technologies is crucial to addressing the major issues that arose with conventional technologies.…”

Section: Introductionmentioning

confidence: 99%

Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review

Sultana,

Aghajanzadeh,

Thibault

et al. 2024

Comp Rev Food Sci Food Safe

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The contribution of dehydration to the growing market of food powders from slurry/liquid matrices is inevitable. To overcome the challenges posed by conventional drying technologies, several innovative approaches have emerged. However, industrial implementation is limited due to insufficient information on the best‐suited drying technologies for targeted products. Therefore, this review aimed to compare various conventional and emerging dehydration technologies (such as active freeze, supercritical, agitated thin‐film, and vortex chamber drying) based on their fundamental principles, potential applications, and limitations. Additionally, this article reviewed the effects of drying technologies on porosity, which greatly influence the solubility, rehydration, and stability of powder. The comparison between different drying technologies enables informed decision‐making in selecting the appropriate one. It was found that active freeze drying is effective in producing free‐flowing powders, unlike conventional freeze drying. Vortex chamber drying could be considered a viable alternative to spray drying, requiring a compact chamber than the large tower needed for spray drying. Freeze‐dried, spray freeze‐dried, and foam mat‐dried powders exhibit higher porosity than spray‐dried ones, whereas supercritical drying produces nano‐porous interconnected powders. Notably, several factors like glass transition temperature, drying technologies, particle aggregation, agglomeration, and sintering impact powder porosity. However, some binders, such as maltodextrin, sucrose, and lactose, could be applied in controlled agglomeration to enhance powder porosity. Further investigation on the effect of emerging technologies on powder properties and their commercial feasibility is required to discover their potential in liquid drying. Moreover, utilizing clean‐label drying ingredients like dietary fibers, derived from agricultural waste, presents promising opportunities.

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Impact of processing parameters on the quality attributes of spray-dried powders: a review

Cited by 16 publications

References 88 publications

Microencapsulation of Tecoma stans Extracts: Bioactive Properties Preservation and Physical Characterization Analysis

Microencapsulation of Tecoma stans Extracts: Bioactive Properties Preservation and Physical Characterization Analysis

Encapsulation of W/O/W Acerola Emulsion by Spray Drying: Optimization, Release Kinetics, and Storage Stability

Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review

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