Spray drying of emulsions: Influence of the emulsifier system on changes in oil droplet size during the drying step

Taboada, Martha L.; Heiden-Hecht, Theresia; Brückner-Gühmann, Monika; Karbstein, Heike P.; Drusch, Stephan; Gaukel, Volker

doi:10.1111/jfpp.15753

Cited by 13 publications

(6 citation statements)

References 38 publications

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“…When a combination of whey protein isolate-cream and whey protein isolate-mono or diglycerides were used, the particle size increased from 0.86 and 1.67 μm to 1.83 and 1.90 μm after drying, respectively. 82 Emulsifiers based on pea and soy proteins were used to form the emulsion of essential oils of oranges in water. Different concentrations of pea protein concentrate and soy protein isolate (0.60%-6.00%) produced emulsions of different physicochemical properties and physical stability due to differences in solubility in water.…”

Section: Stability Of Emulsionmentioning

confidence: 99%

“…A combination of emulsifiers like low molecular weight emulsifier (LMWE), medium‐chain triglycerides, mono‐ and diglycerides are used to obtain an emulsion of suitable viscosity which influences the particle size of the microencapsulates. When a combination of whey protein isolate—cream and whey protein isolate—mono or diglycerides were used, the particle size increased from 0.86 and 1.67 μm to 1.83 and 1.90 μm after drying, respectively 82 . Emulsifiers based on pea and soy proteins were used to form the emulsion of essential oils of oranges in water.…”

Section: Materials Required For Spray Dryingmentioning

confidence: 99%

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Spray drying encapsulation of essential oils: Insights on various factors affecting the physicochemical properties of the microcapsules

Phanse,

Chandra

2024

Flavour & Fragrance J

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Spray drying is a process that involves instantaneous conversion of a liquid or slurry into a free‐flowing powder in the presence of hot air or nitrogen gas current in a drying chamber. The technique is usually used to encapsulate active molecules like essential oils, plant extracts, fragrances, flavours and enzymes within a wall material. The encapsulation provides chemical and physical stability to the actives by converting them into free‐flowing powders which prevents their susceptibility to external atmospheric conditions like temperature, humidity, UV exposure and chemical oxidation. Spray drying encapsulation has an edge over other encapsulation techniques because it is fast, simple, efficient and economically feasible. The article focuses on encapsulating various essential oils within natural polymers and emulsifiers by spray drying methods to form stable microcapsules. The review also provides information on different types of spray drying equipment and process parameters like the type of atomiszer and nozzles, inlet–outlet temperature and type of cyclones. All the process parameters and materials are found to influence the physicochemical properties of the microencapsulates of essential oils. The review also discusses the effects of process parameters and materials on the encapsulation efficiency, moisture content, bulk and tapped density, agglomeration properties and thermal stability of the microencapsulates. Thus, the consolidated review will provide an overview of various optimization parameters and governing factors for obtaining microencapsulates of essential oils.

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Section: Stability Of Emulsionmentioning

confidence: 99%

Section: Materials Required For Spray Dryingmentioning

confidence: 99%

Spray drying encapsulation of essential oils: Insights on various factors affecting the physicochemical properties of the microcapsules

Phanse,

Chandra

2024

Flavour & Fragrance J

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“…Excessive moisture can result in issues such as microbial growth, oxidation, and other stability concerns [88]. Moreover, it can influence the dispersibility, dissolution, or reconstitution of granules when introduced to a liquid medium [89]. Maintaining optimal moisture levels is essential for achieving the desired stability of the dry emulsion, meeting both quality standards and regulatory requirements.…”

Section: Fabrication Of Dry Emulsionsmentioning

confidence: 99%

Development and Evaluation of a Dry Emulsion of Ostrich Oil as a Dietary Supplement

Ponphaiboon,

Limmatvapirat,

Limmatvapirat

2024

Preprint

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This study aimed to develop a high-quality dry emulsion incorporating omega-3, 6, and 9 fatty acid-rich ostrich oil for use as a dietary supplement. Extracted from abdominal adipose tissues using a low-temperature wet rendering method, the ostrich oil exhibited antioxidant properties, favorable physicochemical properties, microbial counts, heavy metal levels, and fatty acid compositions, positioning it as a suitable candidate for an oil-in-water emulsion and subsequent formulation as a dry emulsion. Lecithin was employed as the emulsifier due to its safety and health benefits. The resulting emulsion, comprising 10% w/w lecithin and 10% w/w ostrich oil, was stable, with a droplet size of 3.93 ± 0.11 μm. This liquid emulsion underwent transformation into a dry emulsion to preserve the physicochemical stability of ostrich oil, utilizing Avicel® PH-101 or Aerosil® 200 through a granulation process. Although Aerosil® 200 exhibited superior adsorption, Avicel® PH-101 granules surpassed it in releasing the ostrich oil emulsion. Consequently, Avicel® PH-101 was selected as the preferred adsorbent for formulating the ostrich oil dry emulsion. The dry emulsion, encapsulated with a disintegration time of 3.11 ± 0.14 min for ease of swallowing, maintained microbial loads and heavy metal contents within acceptable limits. Presented as granules containing butylated hydroxytoluene, the dry emulsion showcased robust temperature stability, suggesting the potential incorporation of animal fat into dry emulsions as a promising dietary supplement.

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“…Moreover, spray drying of emulsions is a typical process used in the food industry. This process is implemented to produce dairy powders, encapsulated aroma, and coloring compounds, among other products [40]. The droplet size of the resulting powder determines the final product's characteristics and stability.…”

Section: Reviewmentioning

confidence: 99%

“…Previous studies have demonstrated that droplet distribution changes can occur during spray drying [42,43]. Taboada et al [40] investigated the influence of the emulsifier systems as whey protein isolate (WPI) with lecithin, mono-and diglycerides (MoDi), and citrem. According to their results, oil droplet coalescence is detected for WPI/Citrem and WPI/ MoDi systems.…”

Section: Reviewmentioning

confidence: 99%

Factors influencing droplet size in pneumatic and ultrasonic atomization and its application in food processing

Camacho-Lie,

Antonio-Gutiérrez,

López-Díaz

et al. 2023

Discov Food

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Droplet size has significant scientific and industrial relevance in the effectiveness of atomization for several applications in the chemical, pharmaceutical, and food industries. This technology is widely employed in the food industry for processes such as spray drying, microencapsulation, edible coatings, and food disinfection, among others. This work comprehensively reviews the effect of liquid properties and equipment operating factors influencing droplet size in pneumatic and ultrasonic atomization. The discussion on the atomization theories includes the different models for estimating droplet size as a function of selected variables for both processes. The different model approaches are reviewed, focusing on their advantages, disadvantages, applications, and limitations. Furthermore, selected models were employed to carry out different sensitivity analyses showing the effect of variables related to the liquid properties, the type and characteristics of the atomizers, and the operating conditions, allowing the reader to appreciate the most critical factors in both atomization systems.

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Spray drying of emulsions: Influence of the emulsifier system on changes in oil droplet size during the drying step

Abstract: This is an open access article under the terms of the Creat ive Commo ns Attri bution-NonCo mmercial License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited and is not used for commercial purposes.

Cited by 13 publications

References 38 publications

Spray drying encapsulation of essential oils: Insights on various factors affecting the physicochemical properties of the microcapsules

Spray drying encapsulation of essential oils: Insights on various factors affecting the physicochemical properties of the microcapsules

Development and Evaluation of a Dry Emulsion of Ostrich Oil as a Dietary Supplement

Factors influencing droplet size in pneumatic and ultrasonic atomization and its application in food processing

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