Spray drying encapsulation of bioactive compounds within protein-based carriers; different options and applications

Akbarbaglu, Zahra; Peighambardoust, Seyed Hadi; Sarabandi, Khashayar; Jafari, Seid Mahdi

doi:10.1016/j.foodchem.2021.129965

Cited by 102 publications

(34 citation statements)

References 101 publications

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“…The spray drying technique has low cost of production and high availability of equipment in the food industry (Chopde et al, 2014). Nevertheless, high temperature is applied during processing may not suitable for encapsulation of probiotics since it is lethal to the bacteria viability (Akbarbaglu et al, 2021). A proper choice of material can help to improve the thermo‐stability of the protective matrix‐like B‐cyclodextrin and cellulose derivatives (Fareez et al, 2017).…”

Section: Encapsulation Techniquesmentioning

confidence: 99%

Recent trends in encapsulation of probiotics in dairy and beverage: A review

Abbas

Saeed

Afzaal

et al. 2022

Food Processing Preservation

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Probiotics are becoming popular in dairy and non‐dairy matrices owing to their symbiotic effects on the human gut. However, maintaining the viability and stability of probiotics at their therapeutic level is a great challenge for manufacturers. Encapsulation technology is getting attention to maintain and target the delivery of sensitive ingredients in the food and pharmaceutical industry. Probiotics are encapsulated by using different economical biomaterials to augment their stability under stressed conditions and encapsulated by materials. Encapsulation with these biomaterials retains their recommended number in the product as well as provides a barrier against the hostile conditions in the human gastrointestinal passage. Adaptation of encapsulation technology in the dairy and beverage sector will be a way forward for the development of a different range of functional foods. The current review focuses on encapsulation, types of encapsulation material, and their suitability for the development of dairy and beverage functional foods. Practical applications Probiotic application as functional ingredients in different food, an animal feed is increasing across the globe owing to their numerous benefits. The dairy and beverage industry is the largest in the food sector and has promising probiotic application potential. Probiotic stability and viability challenges can be addressed by encapsulation using different polymer‐based wall materials.

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Section: Encapsulation Techniquesmentioning

confidence: 99%

Recent trends in encapsulation of probiotics in dairy and beverage: A review

Abbas

Saeed

Afzaal

et al. 2022

Food Processing Preservation

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“…Chemical methods are the least used nowadays. 37,38 Each formulated system to obtain microcapsules deserves a particular analysis as a result of the applied technique, characteristic of wall material and bioactive compound, and expected yield and efficiency for the encapsulation process.…”

Section: Micro-and Nanoencapsulation Of Bioactive Ingredientsmentioning

confidence: 99%

“…Physical or mechanical methods are mainly found as spray drying and freeze drying, and physicochemical methods used are spray cooling, ionotropic gelation, liposome entrapment, and complex coacervation. Chemical methods are the least used nowadays. , Each formulated system to obtain microcapsules deserves a particular analysis as a result of the applied technique, characteristic of wall material and bioactive compound, and expected yield and efficiency for the encapsulation process.…”

Section: Micro- and Nanoencapsulation Of Bioactive Ingredientsmentioning

confidence: 99%

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Bioactive Ingredients Obtained from Agro-industrial Byproducts: Recent Advances and Innovation in Micro- and Nanoencapsulation

Rossi

Braber

Vergara

et al. 2021

J. Agric. Food Chem.

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The agro-industry produces numerous byproducts that are currently underused, and its waste contributes to environmental pollution. These byproducts represent an important and economical source of bioactive ingredients, which can promote the sustainable development of high-value-added functional foods. In this context, micro- and nanoencapsulation systems allow for the incorporation and stabilization of the bioactive agents in foods. This perspective will review recent advances in the use of agro-industrial byproducts as a source of bioactive agents. In addition, the latest advances in micro- and nanoencapsulation to improve the stability, solubility, and bioaccessibility of bioactive agents as functional food ingredients are exposed.

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“…Despite these developments, EISA of core-shell particles by single-feed spray drying remains challenging for even simple binary systems; these challenges are exacerbated in complex formulations wherein the encapsulated ’core’ species is a metastable biomacromolecule with surfactant character, i.e., a protein. In fact, the preferential migration of proteins to the droplet-air interface during the drying process makes them common choices for shell-forming encapsulation agents [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

A Platform Approach to Protein Encapsulates with Controllable Surface Chemistry

et al. 2022

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The encapsulation of proteins into core-shell structures is a widely utilised strategy for controlling protein stability, delivery and release. Despite the recognised utility of these microstructures, however, core-shell fabrication routes are often too costly or poorly scalable to allow for industrial translation. Furthermore, many scalable routes rely upon emulsion-techniques implicating denaturing or environmentally harmful organic solvents. Herein, we investigate core-shell protein encapsulation through single-feed, aqueous spray drying: a cheap, industrially ubiquitous particle-formation technology in the absence of organic solvents. We show that an excipient’s preference for the surface of the spray dried particle is well-predicted by its hydrodynamic diameter (Dh) under relevant feed buffer conditions (pH and ionic strength) and that the predictive power of Dh is improved when measured at the spray dryer outlet temperature compared to room temperature (R2 = 0.64 vs. 0.59). Lastly, we leverage these findings to propose an adaptable design framework for fabricating core-shell protein encapsulates by single-feed aqueous spray drying.

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Spray drying encapsulation of bioactive compounds within protein-based carriers; different options and applications

Cited by 102 publications

References 101 publications

Recent trends in encapsulation of probiotics in dairy and beverage: A review

Recent trends in encapsulation of probiotics in dairy and beverage: A review

Bioactive Ingredients Obtained from Agro-industrial Byproducts: Recent Advances and Innovation in Micro- and Nanoencapsulation

A Platform Approach to Protein Encapsulates with Controllable Surface Chemistry

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