Microfluidization and atomization pressure during microencapsulation process: Microstructure, hygroscopicity, dissolution and flow properties

Pereyra-Castro, S. C.; Alamilla‐Beltrán, Liliana; Villalobos-Castillejos, Fidel; Porras-Saavedra, J.; Pérez-Pérez, V.; Gutiérrez-López, Gustavo F.; Jiménez–Aparicio, Antonio Ruperto

doi:10.1016/j.lwt.2018.05.042

Cited by 21 publications

(24 citation statements)

References 34 publications

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“…The volume occupied by the sample was registered. Bulk density was calculated as the ratio between the mass of the powder contained in the cylinder and the volume occupied [ 32 ].…”

Section: Methodsmentioning

confidence: 99%

Microencapsulation of Rambutan Peel Extract by Spray Drying

Boyano-Orozco

Gallardo-Velázquez

Meza-Márquez

et al. 2020

Foods

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Microencapsulation of bioactive compounds (BC) from rambutan peel by spray drying using DE10 maltodextrin as encapsulating agent was performed. The optimal conditions for the ethanolic extraction of BC were 60 °C, with a time of 1 h, 55% aqueous ethanol and three extraction cycles. The best spray drying encapsulating conditions for BC and antioxidant capacity (AC) were: inlet temperature 160 °C, outlet temperature 80 °C, and 10% encapsulating agent concentration in the feeding solution (core:encapsulating agent ratio of 1:4). With these conditions, retention and encapsulation efficiencies obtained were higher than 85%, the water activity value, moisture content and Hausner Index were of 0.25 ± 0.01, 3.95 ± 0.10%, and 1.42 ± 0.00, respectively. The optimized powder presented good solubility and morphological properties, showing microcapsules without ruptures. Based on these results, microencapsulation by spray drying is a viable technique which protects BC of rambutan peel, facilitating its application in the food, pharmaceutical, and cosmetic industries.

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“…The volume occupied by the sample was registered. Bulk density was calculated as the ratio between the mass of the powder contained in the cylinder and the volume occupied [ 32 ].…”

Section: Methodsmentioning

confidence: 99%

Microencapsulation of Rambutan Peel Extract by Spray Drying

Boyano-Orozco

Gallardo-Velázquez

Meza-Márquez

et al. 2020

Foods

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“…This means that there is a minimum amount of carrier needed to cover all the oil used in the emulsion. In the literature, it is possible to find that the most commonly used ratio is 4 (Gallardo et al, 2013;Melgosa et al, 2019;Moreno et al, 2016;Pereyra-Castro et al, 2018). By changing the COR to 2, given the fact that the solid content of the emulsion remains unaltered, the oil load in the emulsion is increased.…”

Section: Single Effect Of the Process Parametersmentioning

confidence: 99%

Microencapsulation of rice bran oil using pea protein and maltodextrin mixtures as wall material

Román

Sanz

Beltrán

2020

Heliyon

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In this work, the encapsulation of rice bran oil extracted using supercritical CO 2 has been studied. In the first stage, the emulsification process by high pressure homogenization was studied and optimized. The effect of the working pressure (60-150 MPa), the composition of the carrier (mixtures of pea protein isolate (PPI) and maltodextrin (MD), from 50 to 90% of PPI) and the carrier to oil ratio (2-4) on the emulsion droplet size (EDS) was studied. To minimize the EDS, moderate pressures (114 MPa), a carrier composed mainly by PPI (64%) and carrier to oil ratios around 3.2 were required. The emulsion obtained in the optimal conditions (EDS ¼ 189 AE 3nm) was dried using different technologies (spray-drying, PGSS-drying and freeze drying). The supercritical CO 2 based drying process (PGSS) provided spherical particles that resulted in the smallest average size (but broader distribution) and lower encapsulation efficiency (53 AE 2%).

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“…A previous study states that microfluidization could enhance the antimicrobial activity of lemongrass essential oil alginate nano emulsions against E. coli. Micro fluidization was able to reduce the particle size, dissolution capacity, and the hygroscopicity of encapsules made to be spray drying [6]. Micro fluidization could be used to produce palm oil-based nano-emulsion to encapsulate curcumin which has outstanding anti-inflammatory and anti-cancer medicinal properties but a poor bioavailability.…”

Section: Microfluidization For Encapsulationmentioning

confidence: 99%

Applications of Microfluidization and High Pressure Processing in Food Industry and the Effect of Them on Food Products

Chandrajith¹,

Karunasena²,

Vithanage³

2019

FNS

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With the development of technology, several new processing techniques are being introduced for the food industry. By applying those novel techniques to food systems, it has been found that the structural and functional properties of food could be altered. Microfluidization which is also known as high pressure homogenization is one of the novel technologies that could be applied in food industry to obtain many beneficial outcomes. High pressure processing is another novel technique that is mainly playing the microbicidal effect. This work is concerned on the possibility of using microfluidization and high pressure processing in food industry based on the experimental findings. These techniques could be used as useful tools in the field of food science and technology.

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Microfluidization and atomization pressure during microencapsulation process: Microstructure, hygroscopicity, dissolution and flow properties

Cited by 21 publications

References 34 publications

Microencapsulation of Rambutan Peel Extract by Spray Drying

Microencapsulation of Rambutan Peel Extract by Spray Drying

Microencapsulation of rice bran oil using pea protein and maltodextrin mixtures as wall material

Applications of Microfluidization and High Pressure Processing in Food Industry and the Effect of Them on Food Products

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