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s Two potential probiotic yeasts Saccharomyces cerevisiae (strain KTP) and Issatchenkia occidentalis (ApC) were microencapsulated using maltodextrin and sucrose or sorbitol with an aim to improve its effectiveness by spray drying. Commercialized probiotic yeast Saccharomyces cerevisiae var. boulardii (NCDC 363) was used as a reference yeast in the study. The efficiency of the encapsulation was evaluated by yeast viability, and physical parameters such as yield, water activity, particle size and shape of the microcapsule. Furthermore, simulated gastrointestinal juice was used to estimate the protective effect of the matrix in the digestive system. Results indicated that sucrose or sorbitol incorporated maltodextrin microcapsules achieved 35–45% of increment in the viability of yeasts NCDC 363, KTP and ApC than maltodextrin alone encapsulated group. The encapsulated yeast was remarkably improved its growth in simulated gastrointestinal condition (32–64% in gastric and 46–80% in bile juice) as compared to the non-encapsulated yeast. However, we did not find any observable difference in growth among encapsulated groups in the gastrointestinal survival assay. The study provided an evidence for incorporation of sucrose and sorbitol enhance the maltodextrin encapsulation efficiency by spray drying.

Spray drying is an efficient method for preparing powdered products; however, its application for sensitive biological material, such as live lactic acid bacterial agent, is limited. This study examines the relationship between survival rates of Lactobacillus bulgaricus sp1.1 and water content/activities and identifies the injury sequence in cellular structures and constituents during spray drying. The results revealed that 90% bacterial cells were killed when the water content was

Pomace fibre is the left-over plant from juice processing which has several health-promoting properties. Fibre has potentially been recognized as a drying aid in the spray drying of fruit juice. In the present work, shear and extensional properties of different fibre suspensions were assessed and compared. Unlike fruit juice, which displays Newtonian behaviour, fibre suspensions exhibit shear thinning behaviour with dependence on the fibre fraction and aspect ratio and significant extensional properties as measured with a capillary break-up rheometer. The extensional properties of the fibre suspensions make it more difficult to atomize them. This study shows the importance of assessing both shear and extensional properties of fibre suspensions before incorporating them in spray drying.

This study aimed to optimize the spray drying process for the microencapsulation of Lactobacillus acidophilus La-5, using inulin as coating agent to increase its gastrointestinal survival. Moreover, the survival of the microencapsulated and the free microorganism incorporated or not in a synbiotic mousse to in vitro simulated gastrointestinal conditions was evaluated. Microencapsulation process conditions were optimized at 80 mL/min, 82%, and 10%, for feed flow, aspiration rate, and inulin concentration, respectively. Subsequently, a synbiotic diet mousse was produced with the addition both of the free and of the microencapsulated probiotic strain, and microorganism in vitro gastrointestinal resistance was evaluated. The lowest reduction of cell counts, after 6 h of the in vitro assays, occurred for mousse with microencapsulated cells (1.3 log cycles), followed by microencapsulated cells (2.0 log cycles), mousse with free cells (3.0 log cycles), and free cells (7.4 log cycles). Therefore, the spray drying process was appropriate to encapsulate the probiotic strain evaluated using inulin as coating agent and providing resistance to the microencapsulated microorganism. Moreover, the protection given by the microencapsulation process tested was further increased by the food product.

This present work aimed to evaluate the encapsulation of bioactive compounds extracted from espresso spent coffee, applying the spray drying technique. The use of whey protein isolated (WPI) as wall material, and the combination with maltodextrin (MD), Arabic gum (AG) and inulin (IN) (1:1 proportion) to retain the bioactive compounds and antioxidant activity were also assessed. The contents of phenolic compounds, caffeine and chlorogenic acids were determined in order to evaluate the encapsulation efficiency of each treatment. Additional analyses for characterization of the samples were also performed. It was possible to obtain particles of spherical shape with no cracks on the surface. The use of WPI showed greater efficiency in the maintenance of the antioxidant activity measured by different methods. The encapsulates obtained carried and protected considerable amounts of antioxidants present in the coffee, which were extracted from processing wastes.

Taro starch spherical aggregates have good potential as wall material for microencapsulation of hydrophobic compounds. This study considered these spherical aggregates for protection of almond oil against oxidative stress. Encapsulation efficiency, microcapsules morphology and physical and chemical stability of the microcapsules were determined. The total encapsulation efficiency (TE) was 56.0 ± 0.6%, while the effective encapsulation efficiency was 37.5 ± 0.5%. The size of the microcapsules was in the range 1.6–31.1 μm, with porous structure that allows the flow of solvents through the intraparticle cavities. It was found that the almond oil was located mostly in the internal cavities of the spherical aggregates. Spray drying induced an increase in the peroxide value of the almond oil at the time of microencapsulation, which in turn enhanced the chemical stability. The maximum physical stability of the microcapsules was found around 8.2 g∙100 g−1 of moisture content for temperatures in the range 25–45 °C of storage. Overall, the results showed that the spherical aggregates provide protection against oxidation reactions to microencapsulated almond oil.

Whole Angelica gigas in a powder form has been limitedly utilized for food applications due to its undesirable processing performance such as low aqueous solubility and dispersibility. Ultrafine Angelica gigas powders were thus microencapsulated with maltodextrin (MD) at different mass ratios (1:1, 1:2 and 1:3, w/w) by spray-drying to enhance their functional characteristics. The microencapsulated Angelica gigas powders had a smaller particle size and a smoother surface than the native ones, and their particle size had a tendency to decrease with increasing proportions of microencapsulating materials. Significantly higher bulk density and lower moisture content (p

Encapsulation of probiotics using food grade polymers as wall material can be a good alternative for the development of any probiotic food. The current study details about the effect of processing conditions on physico-chemical and flow properties of microencapsulated probiotic powder by spray drying. Maltodextrin and gum Arabic (GA) are used as wall material where 20% MD is kept constant. Varied concentration of GA (0, 2.5, 5, 7.5 and 10%) with respect to total solid content and inlet air temperature (130, 140 and 150 °C) was chosen as independent variables to produce the spray dried probiotic powder. The moisture content, water activity, and encapsulation efficiency of probiotic powder was in the range of 4.59–9.05% (w.b.), 0.52 to 0.33, and 65–89.15%, respectively. The loose bulk density, tapped density, true density, porosity and color L∗ ranged from 0.47 to 0.53 g/cm3, 0.56–0.68 g/cm3, 0.6–1.06 g/cm3 0.17–0.55, and 91.35–95.68, respectively. The handling properties i.e., flowability was “possible” and “fair” according to Hausner ratio and Carr's index values.

Pea protein isolate (PPI) is a promising candidate for plant-based emulsification, but there is currently a gap in functionality between commercially and laboratory produced PPI. To help address this gap, this research investigated the impact of variation in spray drying conditions on the physicochemical and emulsification properties of PPI. When the spray drying inlet temperature increased, the surface hydrophobicity, protein particle size, and emulsion droplet size also increased. Compared with the inlet temperature, the spray drying pH (5.0, 7.0, or 9.0) had a larger effect, and pH 9.0 produced the best solubility and emulsifying properties. The use of propylene glycol to inhibit hydrophobic interactions during drying partially prevented protein aggregation and therefore improved the stability of resultant emulsions. When PPI was heated above the denaturation temperature prior to spray drying, the solubility and emulsification properties significantly decreased. These results suggest that spray drying pH, handling temperature, and hydrophobic interactions play a major role in controlling the functionality of PPI. This information can be used to design better production methods and protection methods for the isolation of PPI, to better maintain its functional properties during commercial production.

This study was performed to determine the optimum conditions for spray drying microencapsulation of olive pomace extract, in order to stabilize its phenolic compounds using maltodextrin as carrier material. To this purpose, a comparison optimization study was performed using Response Surface Methodology or Artificial Neural Network, which revealed better prediction accuracy of the former. Maltodextrin concentrations (100–500 g/L), inlet-drying air temperatures (130–160 °C), feed flowrates (5.0–10.0 mL/min), and drying compressed air flowrates (20–32 m3 h−1) were tested as the independent variables according to a Central Composite Face Centered design, and the results of microencapsulation yield, moisture content, water solubility, specific total polyphenol content, specific antioxidant activity and encapsulation efficiency were elaborated. Under optimal conditions, these responses varied in the ranges 65–82%, 9–14 g/100 g, 64–65%, 38–52 mgCAE gDM−1, 230–487 μgTrolox gDM−1 and 85–92%, respectively. The same optimization regions for operative parameters were obtained using Response Surface Methodology or Artificial Neural Network. The results demonstrated that maltodextrin-based microcapsules containing olive pomace extract can effectively be produced by spray drying with good stability under storage conditions, and suggest that their remarkable antioxidant activity may be exploited to improve the properties of functional foods or pharmaceutical products.

Microparticles containing inulin, hi-maize, and trehalose were produced through spray drying to encapsulate Lactobacillus acidophilus La-5. Afterwards, the encapsulation efficiency, thermal resistance, gastrointestinal simulation, storage stability, and the microparticles’ size and morphology were analyzed to evaluate the protective effect against the thermal conditions of the spray dryer of the different encapsulating matrices. Inulin and hi-maize encapsulating matrices showed the greatest encapsulation efficiency of 93.12% and 94.26%, respectively. Concerning thermal resistance, the trehalose encapsulating matrix provided the greatest protection for this microorganism. The microparticles produced with hi-maize showed the greatest viability in simulated gastrointestinal conditions thus providing higher protection for Lactobacillus acidophilus La-5. Regarding storage stability, microparticles containing trehalose showed the fewest viability losses during 120 days of storage. However, notably, at the end of 120 days of storage at room temperature (25 °C), microparticles containing inulin, hi-maize, and trehalose all kept their counts above the recommended level (>6 log CFU/g−1). Concerning the physical characteristics of the microparticles, particle sizes were as expected for products obtained by spray drying. Scanning electron microscopy showed no ruptures or cracks on the surfaces of the microparticles, a desirable characteristic for high protection.

In this work, the profile of the volatile compounds has been determined for the first time in fresh donkey milk and in donkey milk subjected to accelerated shelf-life test, freeze-drying and spray-drying processes. The effects of freeze-drying and spray-drying processes in donkey milk have been analyzed also on three representative whey proteins, β-lactoglobulin, α-lactalbumin and lysozyme, by determining the total amount, the enzymatic activity and the thermal stability. Considering the volatile compounds in fresh donkey milk, 2-heptanone, 1,3-bis (1,1-dimethylethyl)-benzene, nonanal, d -limonene, octanoic acid, and 1-octanol were detected. The accelerated shelf-life test revealed a constant increase of octanoic acid, 2-heptanone, and nonanal compared to fresh donkey milk (P

The consumption of Lactobacillus rhamnosus HN001 enhances human gastrointestinal health. However. L. rhamnosus viability decreases during food processing, storage, and gastric conditions. In this study, L. rhamnosus cells were encapsulated by spray drying using gum arabic blended with agave fructans, maltodextrin, inulin, or trehalose as wall materials. Probiotic microcapsules were characterized by encapsulation efficiency and scanning electron microscopy, as well as the viability of L. rhamnosus in vitro simulated gastrointestinal tract and storage conditions (4 and 20 °C), and physicochemical characteristics such as water activity, moisture content, hygroscopicity, and solubility. Microcapsules showed high encapsulation efficiency (84%–93%). The morphology did not show ruptures or cracks on the surface of microcapsules. Gum arabic/trehalose blend preserved probiotic viability with less than 1 log CFU g−1 of loss after eight weeks at 4 °C and less than 3 logs CFU g−1 of loss after eight weeks in aw

The objective of this study was to optimize the spray-drying process for the production of microencapsulated Lactobacillus pentosus with maximum viability using a starch-pulque mixture. A central model with a rotating design composed of two factors was used: inlet air temperature (92-148°C) and total solids in the mixture (24-31%). The most optimal conditions of the drying process were an air inlet temperature of 100°C with 30% total solids with a 98% encapsulation efficiency. The properties of the powders obtained were good with low values for moisture content (3%), water activity (0.26) and hygroscopicity (7.0 g/100 g). For the microencapsulated cells, the resistance to bile salts obtained was > 98.9%, and the resistance to a low pH was 100%. The survival of L. pentosus was high during storage at 4°C. The mixture of a commercial modified starch (N-Lok) with pulque showed good characteristics as an encapsulating material.

A multilayer microencapsulation process was carried out to protect and deliver chia oil, which presents high nutritional value but also a high susceptibility to lipid oxidation. A high-pressure homogenization was performed with deoiled or hydrolyzed sunflower lecithins (pH 5) to obtain the primary emulsion. The secondary and tertiary layers were deposited, applying the layer-by-layer technique with the addition of chitosan and chia mucilage, respectively. After spray-drying these emulsions, the corresponding microcapsules were obtained and the influence of the types of lecithin (deoiled or hydrolyzed) and microcapsule (mono or multilayered) were studied. The ζ-potential evidenced the electrostatic deposition of the layers through the inversion of the electric charge. Microcapsules presented high microencapsulation efficiency (84–99%) and low moisture content and water activity levels. Most microparticles exhibited whitish and light color, spherical shapes, with continuous and slightly rough walls. The powder dispersibility was compatible with instant foods. All the microcapsules presented low oxidation levels after storage, especially the three-layer systems. This information suggests that multilayer systems can contribute by providing high stability against the oxidative deterioration of functional lipid components present in chia oil.

β-Carotene high loaded microcapsules were fabricated via coupling the wet-milling and spray drying without employing any organic solvent or solubilizing oil. The impact of process parameters, including milling time and spray-drying inlet temperature, on the physicochemical stability, redispersibility, micromorphology and in vitro digestion of β-carotene microcapsules was investigated. The optimized microcapsules exhibited a small average diameter after rehydration (229.4 nm) with ultrahigh encapsulation efficiency and loading capacity (99.18 % and 19.17 %, respectively). The crystalline β-carotene was not completely transformed into amorphous state with a final crystallinity of 13.79 %. The morphology of microcapsules was dependent on the milling time and spray-drying inlet temperature, and the best integrity and uniformity of microcapsules were achieved after milling for 150 min and spray-dried at 105 °C. Furthermore, the in vitro release rate of β-carotene during the simulated gastrointestinal digestion was increased from 12.08 % to 33.72 % by extending the milling time and decreasing the inlet temperature of spray drying.

Increasingly, lactic acid bacteria have been encapsulated into food formulations because of their health advantages, including modulation of the gut microflora. However, the molecular mechanism on how these bacteria interact with the encapsulating agent, which is typically composed of milk proteins is not fully comprehended. Accordingly, molecular dynamics simulations were employed to investigate the interaction between the cell wall component of these bacteria, specifically the peptidoglycan layer and a protein complex, comprising apo-lactoferrin, β-lactoglobulin, and α-lactalbumin at spray drying temperatures (68 and 110 °C). The results demonstrate that the peptidoglycan model interacts with the posterior N-lobe of apo-lactoferrin and the three-turn α-helix of β-lactoglobulin via van der Waals, electrostatic, and non-polar solvation interactions. Free energy calculations also show higher binding affinity at 110 °C than 68 °C, indicating that elevated temperatures are essential to facilitate hydrophobic interactions between the peptidoglycan component and the N-lobe of apo-lactoferrin. Furthermore, the secondary structure and the antibacterial regions in apo-lactoferrin are maintained following thermal simulations. The simulations not only highlight the formation of a stable complex, involving the peptidoglycan component, apo-lactoferrin, β-lactoglobulin, and α-lactalbumin, but also the preservation of the functionalities of apo-lactoferrin, which may provide valuable insights into the development of novel nutraceuticals.

Custard apple (Annona squamosa L.) is a highly perishable fruit, possessing enormous phytochemicals and nutrients with potential antioxidant, antimicrobial and anti-cancerous properties. In the present investigation, spray drying parameters were optimized to produce custard apple pulp powder (CAPP) using response surface methodology (RSM). The drying was carried out in a laboratory spray dryer at different levels of inlet air temperature (100–140 °C), outlet air temperature (70–110 °C), and maltodextrin (MD) concentration (10–20 g/dL). The optimized condition comprised an inlet temperature of 135 °C, outlet temperature of 75 °C, and the maltodextrin content of 15 g/dL, respectively. Under this optimized condition, the maximum powder yield of 14.8 g/dL with moisture content of 5 g/100 g was obtained. The bulk density, yield, degree of caking, solubility index, and dispersibility were significant (p

This study aimed to investigate the effect of encapsulant weight ratios of whey protein isolate (WPI)-lignin complex (10:0, 9.5:0.5, 9:1, 8.5:1.5, and 8:2) on survival of Lactobacillus reuteri KUB-AC5 during spray drying, storage, and passage through simulated gastrointestinal tract. Change in the secondary structure of WPI indicated its interaction with lignin. Higher lignin amounts resulted in higher yields and lower moisture contents. After spray drying and 2-month storage, the highest and lowest malondialdehyde contents were found in 10:0 and 9:1 formulations, respectively. After drying, the lowest and highest numbers of viable cells, 8.70 and 9.34 log CFU/g, were found in 10:0 and 9:1 formulations, respectively. After storage at 4 and 37 °C, the lowest and highest survival rates were also observed in these two formulations. At higher lignin concentrations, inactivation rate constants were reduced. After passage through simulated gastrointestinal tract, the highest and lowest cell viability was observed in 9:1 formulation and free cells, respectively. The results showed that microencapsulation using WPI-lignin complexes at 9:1 ratio offered the best protection. Lignin improved survival of spray-dried probiotics through improving the structure and antioxidant properties of WPI.

In this work, microencapsulation of omega-3 lipids from sustainable sources, including oilseeds such as Salvia hispanica L., Echium plantagineum L. and Camelina sativa L., microalgal lipids (from Nannochloropsis gaditana) and enzymatically produced fatty acid ethyl esters (FAEEs), was successfully done by spray drying and their outcomes studied. Previous to microencapsulation process, lipid extracts from new omega-3 sources (chia, camelina and echium oilseeds and wet microalgal biomass of Nannochloropsis) were produced using Pressurized Liquid Extraction. The best microencapsulation efficiency was achieved for chia FAEEs (76.9%), while the lowest was obtained for camelina oil (58.8%) and Nannochloropsis gaditana lipids (57.0%) microcapsules, which also showed low emulsion stability. Analysis by GC-MS showed that microencapsulation process did not negatively affect omega-3 fatty acid profile of microencapsulated extracts. The percentage of omega-3 in each used lipid was similar before and after spray drying (no significant differences at 5% level). Under the optimal conditions, produced microcapsules ranged from 1.5 to 30 μm and showed spherical shape and smooth surface without cracks. Thus, the proposed method provides an original approach to produce omega-3 microencapsulated lipid extracts from different nature, with high microencapsulation efficiency and payload, for potential applications in the development of foods enriched in omega-3 fatty acids, Authors thank the Spanish Ministry of Education, Culture and Sport for the pre-doctoral contract (FPU 2013–01796) granted to Natalia Castejón. The authors gratefully acknowledge the financial support from Comunidad de Madrid provided through project ALGATEC-CM (P2018/BAA-4532), co-financed by the European Social Fund. Authors thank Camelina Company (Spain) for kindly provide camelina seeds, Technology Crops Int. (UK) for providing echium seeds and Novozymes (Denmark) for donating commercial lipases. The assistance of Javier Agundez (ICP–CSIC, Spain) for getting SEM images is also acknowledged. Authors also thank AlgaEnergy S.A. (Spain) and Dr. Federico Witt for kindly provide Nannochloropsis gaditana biomass

Sugarcane molasses was chosen as an example material for the investigation of the influence of spray drying approach (conventional high temperature and a developed low temperature drying method which applies dehumidified air as a process gas) and the presence of drying carrier on volatile aroma compounds (VACs). Among 28 identified VACs 10 were chosen for detailed investigation. The influence of drying depended, apart from two mentioned factors, also on the type/origin of VACs and particle morphology. In the case of compounds connected with the fermentation process, the retention was higher after high temperature spray drying. On the contrary, VACs which could be additionally created during spray drying, thus Maillard reaction and caramelization reaction products, were more abundant in samples dried at lower temperature. As was explained, this contradictory phenomenon could be related to the higher evaporative loss at higher temperature, and also the fact that particles created at higher temperature were partially destroyed (as evident from the SEM photos). The presence of carrier increased the content of VACs after low temperature spray drying, which was connected to the encapsulation mechanisms of high molecular weight material. Thus, the most beneficial was the simultaneous application of carrier and low temperature spray drying approach.

Spray drying is a process widely applied in the food industry due its reduced operation time and low cost. The use of probiotic bacteria in non-dairy products has receiving much attention and its application in dry food products can be an alternative for its consumption. Thus, the aim of this study was to evaluate the effect of gum arabic, maltodextrin and gelatin on the survival of Lactobacillus reuteri LR92 in fermented jucara pulp after dehydration by spray-drying and the influence on the physical properties of the powders obtained therefrom. Spray-dried powders were produced using 10% of carrier agents, and analyses of cell viability, moisture content, sorption isotherms, solubility, morphological characteristics and colour were conducted. After dehydration, the viability of L. reuteri was above 6.0 log CFU/g for all of the tested carriers, and the powders produced with gelatin presented higher bacterial survival after drying (8.63 ± 0.11 log CFU/g). Higher yield and solubility were obtained with gum arabic and maltodextrin and the moisture content was around 2–4% (w/w). These results demonstrate that gelatin is a promising material for drying probiotic bacteria, however, technological properties of the powders need to be improved to be used as a dehydrated product.

Effects of drying media, heat adaptation, and outlet temperature on the survival of Lactobacillus salivarius NRRL B-30514 after spray drying and during subsequent storage were studied in this work. Drying media were studied for 200 g/L reconstituted skim milk (RSM), 180 g/L RSM+40 g/L sucrose+40 g/L trehalose, and 180 g/L RSM+40 g/L lactose+40 g/L trehalose (RSMLT). Outlet temperatures were studied from 70 to 100 °C, and heat adaptation was studied by heating cell suspensions at 50 °C for 15 min before spray drying. Overall, the reduction of viable L. salivarius in all media with and without heat adaptation decreased with the decrease of outlet temperature. For treatments with disaccharides, heat adaptation additionally improved the bacterial viability after spray drying. The lowest (0.56 log CFU/g) and highest (2.16 log CFU/g) reduction was observed for cells suspended in RSMLT with heat adaptation and those in RSM without heat adaptation, respectively. A higher outlet temperature resulted in a lower water activity of spray-dried L. salivarius and the improved survivability after 2-week storage in a desiccator at 21 °C. Therefore, the studied parameters can be combined to improve the production of spray-dried probiotics.

The objective of this work was to produce a powdered probiotic jussara juice, aiming at adding value to a fruit rich in bioactive compounds. For this purpose, jussara juice added with the probiotic microorganism Bifidobacterium spp. Lactis was microencapsulated by spray drying using different types and combinations of wall materials, in order to evaluate the effect of the addition of different prebiotics in combination with maltodextrin. Four wall material formulations were studied: maltodextrin, maltodextrin + inulin (1:1), maltodextrin + oligofructose (1:1) and maltodextrin + inulin + oligofructose (2:1:1). The samples produced with these formulations were characterized for the viable cell count after spray drying, total phenolics and anthocyanin content, antiradical activity and physical properties such as hygroscopicity, particle size distribution and bulk density. Results showed that all the formulations resulted in similar viable cell counts, showing a reduction of approximately 1 log cycle during spray drying. Regarding the physicochemical properties, the sample produced with maltodextrin + inulin (1:1) showed the best results, with the highest anthocyanin and phenolic content, as well as the lowest hygroscopicity, being selected as the most appropriate formulation for encapsulation of probiotic jussara juice.

Microencapsulation is an effective technique for maintaining stability of labile bioactive components. However, as an indispensable process prior to microencapsulation, the effects of emulsion preparation on microencapsulated products are often overlooked. In this study, three industrialized comminution techniques (wet media milling, high pressure homogenization, and colloid milling method) were used to manufacture four lutein-loaded primary emulsions with different lutein particle size (from 238.2 nm to 2.2 μm). Subsequently, lutein-loaded emulsions were microencapsulated through spray drying. The physicochemical properties, encapsulation efficiency, storage stability, and dissolution rate of lutein microencapsulated powder (LMPs) were examined to evaluate the effects of different emulsions on the quality of LMPs. Results indicated that the encapsulation efficiency and storage stability of LMPs decreased as the lutein particle size in emulsions increased. The LMP with smallest lutein particles possessed highest encapsulation efficiency (97.9%) and storage stability (plateau value of 89.44 and 78.85% at 25 °C and 40 °C). In vitro release study showed that apparent solubility and dissolution rate of LMPs containing nano-sized particle were significantly increased, compared with micron-sized LMPs and physical mixture. Our study suggested that preparing the emulsion containing nano-size lutein particles is critical for improving shelf life and oral bioavailability of this bioactive product.

The present work was conducted to microencapsulate the commercial (CE), and solvent (SE) extracted annatto using modified starch (MS) and gelatine (G) blend as wall material by spray drying. The conditions used were solid: liquid (S/L) ratio 1:10, extraction temperature 70 °C, and extraction time interval (10–35 min) for the SE annatto extract. Among the different treatments, 20 min extraction time was highly significant in the recovery of 93.19 ± 0.06 g/100 g of annatto seeds of total pigment and 94.78 ± 0.89% of bixin recovery. Both SE and CE annatto extracts have been used as a core material with wall materials (MS: G) in varied ratios of 100:0 to 60:40 to produce the microcapsules. The highest encapsulation efficiency of 86.18% and 86.37% were recorded for the SE and CE microcapsules prepared with the wall material (MS: G) ratio of 60:40. Encapsulated extract recorded higher stability against light, oxygen, and heat than the non-encapsulated annatto. In vitro release study of both microcapsules in three different pH conditions (1.2, 6.8, and 7.4) revealed an initial burst release of bixin pigment followed by a controlled release of bixin from microcapsules.

Application of potential probiotic bacteria in dehydrated fruit juices could be an optional diversity for the consumers who are aware of functional beverages. This study purposed to investigate the impact of Tiliacora triandra gum on the survival of Lactobacillus casei 01 and Lactobacillus acidophilus LA5 along with maoluang juice after spray drying and their activities under simulated gut models, as compared to inulin addition. The results showed that probiotic-maoluang juice powders as immobilized by Tiliacora triandra gum and inulin similarly showed protective ability on probiotic bacteria against adverse conditions of simulated gastrointestinal (SGI) model. After 6 h incubation in SGI, the survival rates of spray dried L. casei 01 and L. acidophilus LA5 with maoluang juice and Tiliacora triandra gum or inulin were higher than the free cells, by increasing around 15–20% and 20–21%, respectively. According to the in vitro colon experiments, Tiliacora triandra gum and inulin apparently enhanced the accumulation of lactic acid, short-chain fatty acids (SCFA) and beneficial colon bacteria (i.e. lactobacilli and bifidobaccteria), whilst the levels of toxic ammonia and the populations of harmful bacteria (i.e. clostridia and fecal coliforms) were diminished. Therefore, this indicates that Tiliacora triandra gum displayed prebiotic impacts on the human colon microbiome.

Drying of hydrolyzed milk is a technological challenge because goat milk powder with hydrolyzed lactose is a new product and there are few reports in literature. This study sought to characterize goat milk powder with and without lactose hydrolysis and with or without added maltodextrin, by analyzing the physical-chemical characteristics of the products after drying and under different storage conditions. Drying resulted in homogeneous powders in relation to dispersion, solubility and morphology. The variation in moisture during storage influenced crystallization of the powders; and the increase in storage temperature was decisive with regards to browning and formation of free hydroxymethylfurfural.

The effect of spray drying of nanoemulsions using corn oil and different wall components was investigated. The wall materials used include maltodextrin, trehalose or a mixture of both materials, yielding feed solutions of 10, 20 and 30% w/w total solids. The emulsions were spray dried at the same drying conditions and the physicochemical properties of the powders were characterized. The spray dried powders showed high encapsulation efficiencies of oils (97.1–98.9%) and good emulsion properties after reconstitution, irrespective of the wall compositions. Among all the samples, trehalose produced powder particles with smaller size (6.84–10 μm) and higher bulk density (0.28–0.46 g/mL). The powders of trehalose also displayed better wettability and dispersibility. However, some cracks were observed on the surface of powders containing trehalose. Fewer cracks were observed in the powders containing maltodextrin. All the spray dried powders displayed good reconstitution ability as the emulsion properties of the reconstituted powders were similar to their emulsions before spray drying. This study showed that high quality powders with good physicochemical and functional properties can be produced in nanoemulsions. The powder form of nanoemulsions is convenient to use and can provide longer shelf-life than liquid nanoemulsions.

Tucuma oil contains high amounts of carotenoids, which present provitamin A and antioxidant properties, but its application in food products may be difficult due to hydrophobicity and susceptibility to degradation. The aim of this work was to produce tucuma oil powders by spray drying and to evaluate their physicochemical properties, storage stability and in vitro digestion. Different oil proportions (100, 200 and 300 g/kg) and drying temperatures (120 and 180 °C) were evaluated. Oxidative stability of oil and powders was evaluated by Rancimat at 120 °C, while carotenoid retention was determined during 125 days at 25 °C. Particles dried at 120 °C presented higher carotenoid contents (52.9–162.1 mg/kg) than that produced at 180 °C (43.7–130.6 mg/kg) and were chosen for further analysis. Encapsulation increased the oxidative stability (up to 177-fold) of oil under high temperature, besides allowing high carotenoid retention (73–85%) after storage, great dispersibility of oil in water (93.8–98.1%) and the controlled release of carotenoids during digestion steps, with an overall liberation of 64%. One may conclude that tucuma oil powders have potential to be incorporated into processed foods as a functional ingredient.

Encapsulation of carotenoid enriched flaxseed oil was performed by spray freeze-drying by using sixteen different emulsion formulations. Emulsions, which contain various concentrations of carotenoid enriched flaxseed oil (6, 9, 12 and 15% w/w) and ratios of maltodextrin/(pectin+wax) (3:1, 6:1, 9:1 and 12:1 g/g), were encapsulated to determine the emulsion formulation with the highest encapsulation efficiency. The best-chosen emulsion formulation was processed also with spray drying to compare the produced powders in terms of the encapsulation efficiency, moisture content, particle size, flowing and morphological properties. It was found that the spray freeze-drying technique had a lower encapsulation efficiency but better flow properties. The effect of carotenoids was discussed for both encapsulation techniques and oxidative stability of the powders at 45 d of storage. Moreover, the addition of carotenoids resulted in products that were more stable in terms of oxidation.

Carotenoids were recovered from carrot processing waste using sunflower oil. Simplex centroid mixture design was applied for the optimization of wall material formulations (whey protein/maltodextrin/inulin) for the encapsulation of carrot waste extract by freeze drying (FD) and spray drying (SD). The optimal wall materials were pure whey protein , and 71 g/100 g whey protein - 29 g/100 g inulin mixture, respectively, showing total carotenoids of 1.31 and 0.87 mg β-carotene/100 g, encapsulation efficiencies of 63.69 g/100 g and 53.78 g/100 g, and β-carotene bleaching antioxidant capacities of 70.06 and 41.23 μmol TE/100 g. The freeze dried encapsulate showed the best hygroscopicity, oxidative stability and colour properties, while the spray dried encapsulate had the lowest water activity, moisture content and particle size. The morphological properties of the optimal encapsulates were assessed. The techniques and the formulations tested showed a big potential for the preparation of functional food with improved nutritional, colour and bioactive properties.

Novel protein ingredients were produced by encapsulating blackcurrant concentrate (BC) with sodium caseinate (NaCas) through spray- and freeze-drying strategies. The effects of encapsulation strategies and addition of BC on the proximal compositions, colour profiles, and nutritional properties (including total phenolic content, antioxidant capacity, predicted in vitro glycaemic, and inhibitory activity towards α-amylase) of the powders, were evaluated. The protein content of NaCas-BC powder was more than 80 g/100 g. Addition of BC significantly changed the colour profiles, increased the total phenol content, and the antioxidant capacity of the powders. Freeze-dried NaCas-BC extract (20076.30 ± 212.24 μg/100 g) had significantly higher total anthocyanin content than spray-dried NaCas-BC extract (17236.25 ± 31.17 μg/100 g) (p

A polymethoxyflavone (PMF)-loaded citrus oil emulsion was prepared as microcapsules via spray-drying. The effects of spray-drying temperature ranges from 110 °C to 190 °C on the physical properties of the citrus oil microcapsule powder, encapsulation efficiency of PMF and the alteration of citrus oil aroma were investigated in this study. The microcapsule powder formed at 150 °C spray-drying temperature possessed low moisture content (1.7%, w.b.), high powder yield (51.4%), good particle integrity and the corresponding reconstituted emulsion had a small droplet size. The encapsulation efficiency of PMF in microcapsule powder decreased as the spray-drying temperature increased from 110 °C to 190 °C (75.8%→45.2%). Electronic nose and GC-MS measurements revealed that the spray-dried powder was close to the aroma of the original citrus oil, although partial volatile components were lost when spray-drying. The results from this study are expected to facilitate the development of PMF-loaded citrus oil microcapsule products for functional foods.