Rheological characterization of polymeric solutions used in spray drying process

Porfirio, Tiago; Galindo-Rosales, Francisco J.; Campo-Deaño, Laura; Vicente, João; Semião, Viriato

doi:10.1016/j.ejps.2020.105650

Cited by 18 publications

(6 citation statements)

References 28 publications

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“…Phase separation of polymers or the crystallization of other excipients and formulation components during spray-drying may lead to denaturation or the formation of protein aggregation ( Assegehegn et al, 2020 ; Heller et al, 1997 ; Al-Hussein and Gieseler, 2012 ). However, the spray solution rheology depends not only on the polymer but also on the solvent system and their interaction, and thus determines the sprayability ( Porfirio et al, 2020 ). On the other hand, during freeze-drying, the formulations which contain amorphous saccharides (e.g., sucrose), are prone to collapse upon the primary drying step and the collapse is unfavorable and often negatively affects the storage stability of proteins ( Haeuser et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Impact of process stress on protein stability in highly-loaded solid protein/PEG formulations from small-scale melt extrusion

Dauer

Werner

Lindenblatt

et al. 2023

International Journal of Pharmaceutics: X

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Section: Introductionmentioning

confidence: 99%

Impact of process stress on protein stability in highly-loaded solid protein/PEG formulations from small-scale melt extrusion

Dauer

Werner

Lindenblatt

et al. 2023

International Journal of Pharmaceutics: X

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“…Therefore, the process yield and encapsulation efficiency results must be considered in the context of particle size distribution and the physical properties of the particles post-drying. It is the interplay between the hydrocolloid-induced viscosity, particle size, and drying conditions that defines the overall efficiency of the spray-drying process [ 35 ]. Further investigation into the relationship between hydrocolloid ratios, viscosity, and particle behavior during spray drying is necessary to elucidate these complex dynamics fully.…”

Section: Resultsmentioning

confidence: 99%

Investigation of Guar Gum and Xanthan Gum Influence on Essential Thyme Oil Emulsion Properties and Encapsulation Release Using Modeling Tools

Ribeiro,

Almeida,

Batista

et al. 2024

Foods

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This study explores the influence of hydrocolloid interactions between Guar Gum (GG) and Xanthan Gum (XG) on the stability and release dynamics of essential thyme oil emulsions. We systematically characterized six emulsions with varying GG and XG ratios, employing spray-drying techniques for the encapsulation process. The stability of the emulsions was quantitatively analyzed, revealing a marked decrease in stability rates correlated with higher initial emulsion activity (zero-order kinetic constant r = −0.972). Furthermore, this study demonstrated that emulsions with carefully optimized hydrocolloid ratios could achieve high encapsulation efficiency (74%) and controlled release profiles. Kinetic modeling and diffusion analyses elucidated that increased XG concentrations tend to reduce diffusivity, thereby enhancing emulsion stability. The effective diffusivity of the thyme oil within the emulsion matrix was determined to be within a range of 0.7 to 2.4 × 10−10 m2/s, significantly influencing release kinetics. The Pearson correlation matrix underlined a substantial negative association between emulsion activity and effective diffusivity (r = −0.740), indicating that denser hydrocolloid networks impede oil mobility. The findings conclusively establish that the interplay of GG and XG concentrations is pivotal in dictating the emulsion’s physicochemical properties, with denser networks formed by higher XG content leading to slower oil release rates and enhanced stability. This research provides critical insights for the design of encapsulated food and pharmaceutical products, highlighting the imperative of strategic hydrocolloid selection to realize specific functional attributes and performance criteria.

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“…Feed solution viscosity is one of the main properties influencing atomization and drying efficiency (Broniarz-Press et al, 2015;Thompson & Rothstein, 2007). High viscosity of feed solutions could have a negative impact on the droplet formation mechanism, resulting in poor atomization performance and powder properties (Porfirio et al, 2021). The viscosity of all feed solutions is presented in Table 3.…”

Section: Viscositymentioning

confidence: 99%

“…Mohod and Gogate (2011) also found that the viscosity of the polymer solution decreased with an increase in ultrasonication time and the shear forces generated during ultrasonication due to rapid motion of the solvent following cavitational collapse, which controls the breakage of the polymer. Likewise, Porfirio et al (2021) suggested that the reduction in MC viscosity after microfluidization treatment is mainly due to a significant breakdown of the polymer molecules. Similar to MC and CMC feed solutions, microfluidization and ultrasonication lowered the viscosities of sGGM + CMC, sGX + CMC, and sGX + MC feed solutions compared with magnetic stirring.…”

Section: Feed Solutionsmentioning

confidence: 99%

Wood Hemicelluloses as Innovative Wall Materials for Spray-Dried Microencapsulation of Berry Juice: Part 1—Effect of Homogenization Techniques on their Feed Solution Properties

Halahlah

Piironen

Mikkonen

et al. 2022

Food Bioprocess Technol

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The use of wood hemicelluloses, including galactoglucomannans (GGM) and glucuronoxylans (GX), in spray-dried microencapsulation of bioactive compounds has not been reported. Our study aims to investigate the benefits of spray-dried GGM and GX powders (sGGM and sGX) along with the effects of homogenization techniques (magnetic stirring, ultrasonication, and a combination of UltraTurrax homogenization and microfluidization) on the physicochemical properties of feed solutions (10–20%, w/w). Feed solutions of bilberry juice with sGGM, sGX, and mixtures of either sGGM or sGX with methylcellulose (MC) or carboxymethylcellulose (CMC) were examined to produce highly stable feed solutions for spray-dried microencapsulation. The effects of ultrasonication amplitudes (30–80%) on the viscosity and particle size distribution of sGGM feed solutions were more profound than observed in their sGX counterparts. Unlike sGX feed solutions, sGGM feed solutions homogenized by ultrasonication and microfluidization formed a gel-like structure. Microfluidization also caused a loss of total anthocyanin content (TAC) of the feed solutions. Magnetic stirring resulted in no gel formation and in the lowest viscosity of the feed solutions; hence, it is an effective method for preparing hemicellulose feed solutions. sGGM and sGX powders have high heat stability with melting temperatures of 170–180 °C. The sGGM + CMC combination was more stable over 1 week of storage than the sGGM and sGX feed solutions. Storing the feed solutions reduced TAC and increased sGGM viscosity. Our results indicated that GGM and GX have high potential for use as wall materials in the spray-dried microencapsulation of bioactive compounds.

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Rheological characterization of polymeric solutions used in spray drying process

Cited by 18 publications

References 28 publications

Impact of process stress on protein stability in highly-loaded solid protein/PEG formulations from small-scale melt extrusion

Impact of process stress on protein stability in highly-loaded solid protein/PEG formulations from small-scale melt extrusion

Investigation of Guar Gum and Xanthan Gum Influence on Essential Thyme Oil Emulsion Properties and Encapsulation Release Using Modeling Tools

Wood Hemicelluloses as Innovative Wall Materials for Spray-Dried Microencapsulation of Berry Juice: Part 1—Effect of Homogenization Techniques on their Feed Solution Properties

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