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The purpose of this study was to extend the shelf life and enhance the oxidative stability of camellia seed oil through microencapsulation. To 2achieve this, we chose pea peptide (PP) and maltodextrin (MD) as the wall materials for microencapsulation and successfully transformed camellia oil into powdered oil using the spray drying method. The preparation conditions were optimized using a univariate method. The preparation conditions were optimized using a univariate method. The best encapsulation effect was achieved when the wall ratio (PP: MD) was 1:1, the wall-to-core ratio was 1.5:1, and the spray drying temperature was 180 °C. The results showed that the embedding rate of camellia seed oil microcapsule (CSOM) could reach 79.69 %, with a particle size below 600 nm. Additionally, the characterization results indicated that the microcapsule products were spherical, with most particles having a smooth surface and no ruptures. CSO was effectively encapsulated within the microcapsules. Furthermore, the oxidative stability of CSOM was superior to that of CSO, and the shelf lives of CSO and CSOM were 35 days and 64 days, respectively. These results demonstrate that microencapsulation technology can effectively extend the shelf life of CSO. • The encapsulation efficiency of camellia seed oil microcapsule (CSOM) reached 79%. • CSOM has twice the shelf life of free camellia seed oil (CSO). • The thermal stability of the CSOM is better than that of the CSO. • No statistical difference in fatty acid composition between CSO and CSOM. • CSO was well encapsulated into the microcapsules, and the surface of CSOM was spherical. [ABSTRACT FROM AUTHOR]

Pterostilbene (PTE) grapeseed oil emulsion was prepared by spray drying. The effects of spray drying temperature (100 °C–180 °C) on the physical properties, encapsulation efficiency of PTE, and volatile organic compounds were studied. The microcapsule powder formed at 140 °C had a high yield (53.14%), good particle integrity, and small powder particle size, and the corresponding reconstituted emulsion had a small droplet size. With the spray drying temperature increasing from 100 to 180 °C, the encapsulation efficiency of PTE in microcapsule powder decreased from 74.6% to 55.2%. The results of electronic nose and GC-IMS showed that the aroma components of grapeseed oil, such as 2-methyl butyraldehyde, 3-methyl butyraldehyde, acetone, butanone, ethanol, and 1-hexanol were well preserved after emulsification and spray drying. The results of this study are expected to promote the development of PTE-containing grapeseed oil microcapsule products for functional foods. • Microcapsule formed at 140 °C had small size, high yield and good morphology. • As the microcapsule size decreased, so did the reconstituted emulsion droplet size. • Grapeseed oil microcapsule system had great encapsulation efficiency for PTE. • The aroma of grapeseed oil was preserved after emulsification and spray drying. [ABSTRACT FROM AUTHOR]

Enhancing probiotic survival during spray drying and gastrointestinal transit is crucial for efficient probiotic production. In this study, whey protein isolate (WPI) alone and coconut oil (CO) in WPI emulsions at varying concentrations of CO, specifically 4% and 8% (referred to as 4CO-WPI and 8CO-WPI, respectively), were employed as encapsulants for spray drying Limosilactobacillus reuteri KUB-AC5. The proteins in the emulsions exhibited a higher degree of unfolding and surface hydrophobicity compared to WPI alone, leading to reduced contact angles with hydrophobic cells. Analysis through 13C Nuclear Magnetic Resonance spectroscopy revealed increased interactive sites of the unfolded proteins in 4CO-WPI and 8CO-WPI with peptidoglycan and protein-bound surfaces. Cells encapsulated in 4CO-WPI exhibited superior survival and minimal cell envelope injury. These encapsulated cells displayed the highest viability during simulated gastrointestinal digestion, with a final count of 8.76 log CFU/g. Both 4CO-WPI and 8CO-WPI experienced lower hydrolysis compared to WPI, indicating enhanced cell survival. These findings emphasize the importance of enhancing the interaction between the unfolded proteins in the emulsions, obtained through complexation with CO, and the cell wall. This enhancement results in increased cell survival throughout the entire process, emphasizing the potential for improved probiotic production methods. [Display omitted] • Complexation of coconut oil (CO) unfolded whey protein isolate (WPI)'s structure. • High surface hydrophobicity of CO-WPI emulsions promoted interaction with cells. • NMR analysis revealed interaction sites between WPI and cell wall components. • High adhesion boosted cell viability and preserved cell envelope during spray drying. • Low hydrolysis of CO-WPI complexes enhanced cell protection during digestion. [ABSTRACT FROM AUTHOR]

The present study aimed to encapsulate Citrus latifolia peel essential oil (LEO) by using spray-drying technique. The effects of operation parameters including maltodextrin concentration (200–350 mg/g mixture), LEO concentration (10–25 mg/g mixture), homogenization time (10–25 min), inlet temperature (120–180 °C), and feed flow rates (120–300 ml/h) on the encapsulation indexes, physiochemical properties and antibacterial activities of LEO microcapsules were investigated. With maltodextrin concentration of 300 mg/g, LEO concentration of 15 mg/g, homogenization time of 20 min, inlet temperature of 140 °C, feed flow rates of 120 ml/h, the microencapsulation yield (MEY), microencapsulation efficiency (MEE), surface oil (SO) were 89.59%, 92.60%, 7.40%, respectively. Additionally, the LEO microcapsules had an average diameter from 0.75 to 3.50 μm, with spherical structures and trapped-LEO in the core capsules. TGA and DSC analysis displayed a good thermal stability in the structure of microcapsules. Noticeably, the antibacterial activity of LEO increased after encapsulation. Furthermore, results from drug kinetic study have shown that the Peppas model was the primary mechanism governing the release of LEO in the food medias. The chemical compositions of LEO before and after encapsulation remained well preserved. The utilization of maltodextrin as a potential wall material has shown a clear improvement regarding active substances' properties. • Encapsulation enhanced the thermal stability of Citrus latifolia peel essential oil. • The antibacterial activity of LEO increased after encapsulation. • The Peppas models controlled LEO release from microcapsules. • High encapsulation efficiency exceeded 90% under different operational conditions. • The internal and external morphologies of the microcapsules were clearly determined. [ABSTRACT FROM AUTHOR]

Abstract 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 < 0.05) were observed in the microencapsulated Angelica gigas powders than the native ones. The microencapsulation significantly improved the water solubility and dispersibility of the Angelica gigas powders (p < 0.05). In addition, two fold higher contents of decursin and decursinol angelate were significantly included from the microencapsulated Angelica gigas powders (p < 0.05). The results indicated that the microencapsulation with MD by spray-drying could be effective in enhancing the functional characteristics of Angelica gigas powders, showing the potential uses of the microencapsulated Angelica gigas powders in a food system. Highlights • Ultrafine Angelica gigas (AG) powders were microencapsulated with maltodextrin (MD). • Particle size of microencapsulated AG decreased with increasing levels of MD. • Higher bulk density and lower moisture content were observed in microencapsulated AG. • Microencapsulation improved the water solubility and dispersibility of AG powders. • Microencapsulated AG had two fold higher contents of decursin and decursinol angelate. [ABSTRACT FROM AUTHOR]

Although N -acetylcysteine (NAC) has shown significant medical and antioxidant activities, its strong sour taste and sulfur odor limits its use in food. Here we spray dried and air dried a mixture of proteins and polysaccharides that served as matrix materials to entangle NAC and delay its release in water. Proteins including egg white, gelatin, whey protein isolate, and casein, were combined with polysaccharides such as hydroxypropyl methylcellulose, and carboxymethyl cellulose and electrostatic interactions with NAC were formed. The resulting solutions were then air or spray dried. The powders were analyzed by SEM, FTIR, LC-MS, NMR, and conductometry. The resulting powders exhibited slower release in water, particularly when polysaccharides were incorporated with proteins as matrix materials. SEM results showed the spray-dried samples displayed spherical and concaved structures with particle sizes ranging from 2 to 10 μm. While in the air-dried samples, NAC crystals were observed on the surface. Conductometry revealed that gelatin, with different bloom strengths exhibited different patterns in their NAC release profiles upon spray drying. In comparison to the spray-dried samples, samples obtained from air drying showed a faster NAC release in water. • Spray drying and air drying were used for N -acetylcysteine (NAC) encapsulation • Combinations of protein and polysaccharides were used as matrix materials • Addition of polysaccharides to gelatin improved the release profile of NAC • Spray-dried samples had slower NAC release in water than air-dried samples [ABSTRACT FROM AUTHOR]

Abstracts 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. Highlights • Sucrose and sorbitol enhanced the yeast survival in simulated gut system. • 2% sucrose and sorbitol improved the yeast viability by spray drying. • The components did not alter the characteristics of maltodextrin encapsulation. [ABSTRACT FROM AUTHOR]

Abstract 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. Highlights • Fibre suspensions show shear thinning behaviour dependence on fibre fraction and aspect ratio. • Portable extensional rheometer was used to assess the extensional rheology of fibre suspensions. • Extensional behaviour of fibre suspensions is dependent on fibre fraction and aspect ratio. • Shear and extensional behaviours of fibre suspensions affect the design of its spray drying process. [ABSTRACT FROM AUTHOR]

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 m 3  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 mg CAE g DM −1 , 230–487 μg Trolox g DM −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. [ABSTRACT FROM AUTHOR]

Cupuassu (Theobroma grandiflorum) is an Amazonian fruit with high nutritional value and considerable antioxidant activity mainly due to phenolics and ascorbic acid. To preserve those compounds and their activity, the pulp of cupuassu was spray dried using inulin/maltodextrin mixtures as wall material. The process was optimized using response surface methodology (RSM) based on a central composite design, with inlet temperature (X 1), inulin concentration in the wall material (X 2) and wall material concentration (X 3) as independent variables. Yield, moisture, water activity (a w), hygroscopicity, water solubility index (WSI), and ascorbic acid (AA) and phenolic (PC) encapsulation efficiency were studied. The fitted results (mostly second-order equations) enabled us to determine the optimal conditions of inlet temperature (185 °C), inulin concentration (44%), and wall material concentration (35%) with low predictive error and high desirability (close to 1.0). The microencapsulates with a sphere of diameter 2.16 ± 1.32 μm had a smooth surface and a low degree of agglomeration. Under simulated intestinal fluid conditions, 76.7% of ascorbic acid was released. These results suggest the great potential of the obtained cupuassu microencapsulates as a strategy for Amazonian fruit valorization. • Maltodextrin/inulin mixtures were used for encapsulation of cupuassu pulp. • Up to 95% ascorbic acid retention was obtained at optimal conditions. • Optimal encapsulates showed smooth surfaces and spherical shapes. • In vitro studies of spray dried encapsulates showed high bioavalaibility of ascorbic acid. [ABSTRACT FROM AUTHOR]

Bacterial viability is a requirement for probiotics in food applications, and retaining a high viability rate is important to ensure its beneficial effects. The study aimed to determine the protective effects of different matrices on microencapsulated Lactobacillus casei LK-1 during spray drying, storage and in vitro digestion. Skim milk, trehalose and maltodextrin were used as protective agents to form different bacterial microcapsules by spray drying. Viability of bacteria in capsules stored at different temperatures (−20, 4, 25 and 37 °C) and in capsules with different water activities were studied. The results showed that both storage temperature and water activity had significant influence on viability of L. casei LK-1 and the glass state was necessary but not absolute factors for storage stability. All matrix showed the highest viability when stored at −20 °C and with water activity of 0.11. It was found that skim milk endowed L. casei LK-1 high viability in either gastric or intestinal juice. In general, skim milk protected L. casei LK-1 better than trehalose and maltodextrin during spray drying, storage and simulated digestion. This study demonstrated that it is important to choose appropriate protective agent to achieve high viability in probiotic application. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effect of different encapsulating agents (maltodextrin, whey protein isolate and the modified starch Capsul ® ) on the physicochemical properties and lycopene stability of a tomato concentrate microencapsulated by spray drying. Different formulations were produced according to an experimental mixture simplex-lattice design, where the independent variables were the concentrations of each encapsulating agent. Physical properties (moisture content, solubility and hygroscopicity), lycopene concentration and the antioxidant capacity of particles immediately after drying, as well as lycopene stability during storage, were analyzed as responses. Particles presented initial lycopene content between 333 and 494 μg/g. The powders produced with maltodextrin and modified starch presented the highest concentrations of this carotenoid and greater antioxidant capacity. These two responses showed high degree of correlation with each other. Maltodextrin and modified starch also led to lower lycopene degradation rates during storage and, therefore, these encapsulating agents were considered the most suitable for the tomato concentrate encapsulation. [ABSTRACT FROM AUTHOR]

The cell wall of lactic acid bacteria maintain the osmotic pressure inside and outside the cell as well as the inherent morphology of the strain. During the drying process, cell wall is the first site to be damaged. Still, little research has been done to reduce the damage of cell wall during the drying process. Therefore, this study explored the protective effect of calcium ions (Ca2+) on the cell wall of Lactiplantibacillus plantarum LIP-1 during freeze- and spray-drying. Furthermore, the mechanism behind the improved stress resistance of bacteria due to Ca2+ has also been investigated. The results showed that addition of 0.50 mmol/L Ca2+ to the culture medium significantly improved the freeze-drying and spray-drying survival rates of the strain (P < 0.05). It was found that Ca2+ significantly increases the content of surface proteins. Due to the enhanced cell wall proteinase (CEP) activity, the surface proteins are anchored to the cell wall, thereby reducing the cell wall damage in strain during the drying process and improving survival rate during drying and increasing storage stability at room temperature. • Ca2+ significantly reduced the cell wall damage caused by freeze- and spray-drying. • Ca2+ significantly increased the content of surface protein. • Ca2+ enhanced the activity of cell envelope proteinase (CEP). • CEP allows more surface proteins to be anchored to the cell wall. • Ca2+ significantly increased the room temperature storage stability of the strain. [ABSTRACT FROM AUTHOR]

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 juçara 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. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Propolis extracts have shown to possess several health beneficial properties attributed to their phenol composition. Several pharmaceutical formulations are based on propolis as active ingredient and it could also be a potential component of functional foods. The main drawback for its application as food ingredient is its low water solubility, strong taste and aroma. In this work, an encapsulated Argentine alcohol-free propolis powder was obtained by spray drying, by using different maltodextrin matrices, with or without added gums. Besides, physicochemical characterization of powders and biocompound stability studies towards humidification at different water activities were done. Galangin and pinocembrin were the major components identified by HPLC in propolis before and after the drying process. The SEM images analysis showed that the addition of gums improved the particles integrity and size homogeneity. Furthermore, a higher degree of encapsulation of some polyphenols (such as quercetin), higher antioxidant activity measured by the reducing power assay, and higher physical stability toward humidification and physical collapse were also achieved especially in gum-added systems. The use of propolis as an encapsulated powdered additive widens its alcohol-free dosage applications. [ABSTRACT FROM AUTHOR]

Abstract Aim of the study was to produce traditional and typical breads using stabilized sourdough starter without the addition of baker's yeast activator. To this end, the spray drying technique was investigated as an alternative tool to freezing, freeze drying and drying techniques to preserve sourdough starter. The stabilized sourdoughs were used in breadmaking to assess the ability to leaven and ferment the doughs and to evaluate the effect of their use on the sensory characteristics of the obtained breads. Positive and encouraging results were obtained mainly with the spray-dried sourdoughs that better preserved the vitality of both yeasts and lactic acid bacteria when compared to the traditional techniques. Furthermore, the results suggested that spray-dried sourdough, opportunely refreshed, can be successfully used for breadmaking without the use of baker's yeast activator, producing breads with sensory characteristics highly comparable to those produced using fresh sourdoughs. Highlights • Spray drying technique preserves good vitality of both yeast and LAB in sourdough. • Spray drying sourdough can be successfully used in breadmaking, without any added yeast. • Breads obtained with spray dried sourdough have high sensory characteristics. [ABSTRACT FROM AUTHOR]

Abstract: Whey is the main waste by-product from dairy industry and at the same time is the major source of globular proteins. These proteins are concentrated mainly through spray drying, but high temperatures affect the foaming properties of globular protein. The addition of surfactants can have a protective role against thermal effects. The aim of this work was to optimize the spray-drying condition and surfactant concentration to obtain a whey protein concentrate (WPC) to be used in hot beverages according to the industry criteria for foaming stability. Three temperatures and three surfactant concentrations were applied, and the optimization was conducted using response surface analysis. Sensory analysis was applied to the WPC obtained under optimal conditions. The results showed that the foaming stability according to industrial criteria was attained when the spray drying was performed at 210 °C with surfactant concentration of 1.50 g/100 g. This resulted in foaming capacity of 3.80 mL, moisture content of 1.82 g/100 g and apparent density of 0.181 g/cm3. The sensory analysis suggested that aroma was related to dairy, cooked and whey and taste was related to sweet and dairy notes. In conclusion, temperature and surfactant concentration played an important role in the foaming capacity and stability of WPC. [Copyright &y& Elsevier]

In this study, we aimed at optimizing the growth of Lactobacillus rhamnosus 64 in whey permeate supplemented with different ingredients and we also studied the effects of mild stresses on the response to heat and oxidative challenge. Supplementation of diluted whey permeate with yeast extract, tryptone, Tween 80 and Mn–Mg produced ca. 10 10 CFU/mL of L. rhamnosus 64 under pH controlled fermentation in anaerobiosis. Cells were exposed to different mild stresses (aerobic: 1 h air 0.3 vol vol −1 min, pH 6, 37 °C); heat (1 h, pH 6, 45 °C, anaerobiosis) and acid (1 h, pH 5, 37 °C, anaerobiosis), followed by heat (55 °C) or oxidative (0.4 mmol/L H 2 O 2 ) challenge (15 min). Oxidative challenge was more detrimental compared to heat challenge. Anaerobic incubation, cell harvesting at the stationary phase and mild heat stress were more effective for reducing cell death towards heat challenge, whereas cheese whey-starch was effective towards cell protection to spray drying and storage. No effects on cell survival to spray drying were observed when mild stresses were used to increase resistance to spray drying. [ABSTRACT FROM AUTHOR]

This study optimized spray drying process of Lactobacillus reuteri ( L. reuteri ) and increased the survival rate of bacteria using the optimized method. Experiments were designed with quadratic orthogonal rotation combination design. Effects of independent variables on response value were analyzed by response surface methodology. The results showed that the spray drying process was optimized as follows: outlet temperature was 90 °C, inlet temperature was 140 °C, skim milk concentration was 20% (w/v), feeding speed was 1200 mL/h. The effect of optimized process was verified by showing that the mean survival rate was 72.50%, which was basically consistent with the predicted value (74.91%). This study showed that quadratic orthogonal rotation combination design and response surface methodology were useful tools for optimizing the spray drying process for L. reuteri DYF5. In addition, L. reuteri preparations produced by optimized spray drying process yielded higher numbers of viable bacteria. Thus, our finding provided a technical reference for industrial production. [ABSTRACT FROM AUTHOR]

In general, milk powders are submitted to agglomeration in order to enhance their rehydration properties. This study evaluated the impact of six different methods of agglomeration of the same sweet whole milk powder on the physical and rehydration properties of the final product: non-agglomerated powder (control); agglomerated powder with fines returned to the top of the dryer, above the internal fluid bed (IFB) or above the cone; and agglomerated powder with fines returned above the IFB with a nozzle that injects steam or sprays water in the middle of the IFB, respectively. As expected, the biochemistry results showed no difference since the same concentrate was used in the whole set of experiments. The physical properties led to higher bulk densities, tapped densities and interstitial air for the control, and higher occluded air and particle size for agglomerated powders, regardless of the agglomeration process. All of these physical properties influenced the rehydratability. In fact, the wetting time and the dispersibility of sweet whole milk powder were significantly improved by the agglomeration method, with the return of fines and steam injection in the IFB. An experimental design of the agglomeration process was devised for this agglomeration approach. [ABSTRACT FROM AUTHOR]

Drought-tolerated Williams 82 (W82) soybean variety is developed to increase the soybean production yield, adversely affected by abiotic stress. This study explores developing W82 soymilk powder using spray drying technology to address the needs of booming plant-based food sector. The processing parameters and powder properties were optimized using Central Composite Design (CCD)-Response Surface Methodology (RSM). Spray drying parameters such as Outlet Temperature (OT) (°C), run time (min) & thermal efficiency (%) were optimized based on the experimental data. Spray dried powder yield (%), pH, color value (L*, delta E & chroma), flowability, water activity, wetting time (min), pH, viscosity, water solubility index (%), water absorption index, particle, rheological, and thermal properties were analyzed. Based on the experimental data and RSM optimization, best combinations of spray dried W82 soymilk powder were obtained at 140 °C Inlet Temperature (IT), 35 m3 /h (90%) aspirator, and 5 mL/min (15%) Feed rate (FR). All the optimizing parameters and results were validated by regression analysis model fit data using p value (<0.05), R2value (>0.90) and desirability value (>0.5). Graphical representation of spray drying W 82 soymilk and its characterization using response surface design. [Display omitted] • Optimizing the spray drying parameters for production of W82 soymilk powder. • Physical characterization of spray dried W82 soymilk powder. • Analyzing the particle, thermal and rheological properties of spray dried W82 soymilk powder. • Response surface methodology with central composite design efficient tool for optimizing spray drying process parameters. [ABSTRACT FROM AUTHOR]

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 < 0.001) and the appearance of ethyl octanoate, ethyl dodecanoate, 2-nonanone and 2-undecanone, indicating that these compounds may be highly eligible markers of donkey milk shelf-life. Freeze-drying and spray-drying affected β-lactoglobulin and lysozyme content in donkey milk. In particular, spray-drying process decreased significantly lysozyme enzymatic activity (58% of residual activity) and β-lactoglobulin content (6.43 mg/mL in fresh milk vs 5.51 mg/mL in spry-dried milk) due to the high temperature to which donkey milk is subjected. [ABSTRACT FROM AUTHOR]

This work investigated the effect of treatment of soy protein isolate (SPI) with basic amino acids (BAA) (l -Arginine, l -Histidine, and l -Lysine) at different concentrations prior to spray drying on the beany-flavor and functional properties. The results illustrated that the BAA prominently improved the solubility and emulsifying properties of SPI, and reduced the its release of beany-flavor compounds. Additionally, l -Arginine was more effective in increasing the solubility and emulsifying properties of the SPI than l -Histidine and l -Lysine. Notably, 0.3% l -Arginine improved the solubility, emulsifying activity index, emulsifying stability index of the SPI by 43.5%, 64.2% and 45.3% respectively. Through the headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), the 0.3% BAA showed the better mitigation effect on the beany flavor of SPI among three addition concentrations. The increased ζ-potential showed that BAA enhanced the electrostatic repulsion of the SPI, facilitating its dissolution and formation of a more stable emulsion system. Surface hydrophobicity and fluorescence spectral results revealed that BAA enhance the exposure of hydrophobic groups, enhancing the stability of oil-water interface and promoting the interaction between beany-flavor compounds and SPI. These findings lay the theoretical groundwork for further research and application of soy protein. [Display omitted] • Basic amino acids (BAA) increased the solubility of soy protein isolate (SPI). • BAA enhanced the emulsion activity/stability index of SPI. • BAA diminished the release intensity of beany flavor from SPI. • BAA improved the absolute value of potential and surface hydrophobicity of SPI. • BAA reduced the free sulfhydryl groups of SPI. [ABSTRACT FROM AUTHOR]

In this study response surface methodology (RSM) was used to optimize the spray drying process conditions for production of kefir powder. Influence of inlet air temperature (120–180 °C), feed temperature (4–30 °C) and pump rate (20–40%) on the survival rates of microorganisms, outlet temperature, moisture content and water activity were assessed after drying and modeled by RSM. A lab-scale spray dryer (Mini Spray Dryer B–290, Switzerland) was used to carry out the drying experiments which are planned according to Central Composite Rotatable Design (CCRD). Inlet temperature was found as the main factor that effects the all responses statistically significant ( p < 0.05). Effect of pump rate on the responses was found significant for some responses. Feed temperature has no significant effect for any responses. The optimum conditions were found as 135 °C inlet air temperature and 35% pump rate with using Desirability Function. Desired parameters were determined in regard to model fit and lack of fit test analysis results. At the end of this study, optimum conditions of spray drying were matched with freeze drying results. Results showed that at the optimum point, good quality powder can be obtained as freeze dried powder quality. [ABSTRACT FROM AUTHOR]

Abstract 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. Highlights • Taro starch spherical aggregates have potential for microencapsulation of oil. • Total encapsulation efficiency of the almond oil was 56%. • Almond oil was located mostly in the internal cavities of the spherical aggregates. • Microcapsules size was in the range 1.6–31.1 μm. [ABSTRACT FROM AUTHOR]

The objective of this study was to find out an optimal condition of encapsulated Lactobacillus casei 01 in lychee juice by spray drying. Accordingly, four outlet temperatures, i.e. 60, 70, 80 and 90 °C and two carrier materials, i.e. maltodextrin and gum arabic were conducted; subsequently, the physical, chemical and microbiological qualities of all spray-dried powders were investigated. The results showed that an optimal outlet temperature for spray drying L. casei 01 in lychee juice could be achieved at 80 °C, since it enabled product powder with satisfactory number of survival cells, good solubility, low moisture content and low water activity. In addition, 15% (w/v) maltodextrin plus 5% (w/v) inulin was considered as an optimal carrier to protect the cells from being damaged by an adverse environment of simulated gastrointestinal tract also by storage condition. [ABSTRACT FROM AUTHOR]

The effect of temperature and feed rate on spray dried cinnamon infusions (SDCInf) using maltodextrin as an encapsulating agent was studied (inlet temperature: 140, 160, and 180 °C; feed rate: 8 and 10 mL/min). Total phenolic content (TPC), antioxidant capacity (DPPH*), morphology (SEM), chemical (FTIR) and rheological properties, and releasing profiles were assessed in SDCInf. Cinnamon infusions (CInf) resulted in 29.32 (±0.70) mg of GAE/g of cinnamon. As for DPPH* inhibition, EC 50 was 0.291 (±0.09) mg of cinnamon/mL. Microparticles showed a deflated-balloon like shape, encapsulating up to ∼85% of the cinnamon infusion, and a simple shear-thinning behavior (n < 1). Results show that powdered SDCInf obtained at 160 and 180 °C and 10 mL/min yielded the best protection for cinnamon infusions. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effect of microencapsulation of ginger ( Zingiber officinale Roscoe) extract using maltodextrin (MD) and/or gum arabic (GA) as microencapsulation agents on its 6-gingerol content, total phenolic and antioxidant activity. Four slurries containing 95 mL/100 mL of ginger extract (2 g solids/100 mL) and 5 g/100 mL of a blend of maltodextrin:gum arabic of weight ratios (4:1, 1:4, 5:0, and 0:5 g:g) were prepared and they were separately spray dried at 160 °C inlet air temperature to produce ginger extract powders. Ginger extract contained 20.6 ± 0.2 (mg/g solids) 6-gingerol, 7.7 ± 0.6 (mg/g solids) gallic acid equivalents and had an antioxidant activity of 19.9 ± 0.8 (μmol Trolox/g solids). Microencapsulation resulted in a decline in the quantity of 6-gingerol present in ginger extract regardless of the maltodextrin and gum arabic blend. Microencapsulation of ginger extract also reduced gallic acid equivalents and antioxidant activity. Ginger extract dried with maltodextrin:gum arabic (1:4 g:g) and (0:5 g:g) had larger particle size than that dried with maltodextrin:gum arabic (4:1 g:g) and (5:0 g:g). Maltodextrin:gum arabic (4:1 g:g) and (5:0 g:g) had better morphological properties than maltodextrin:gum arabic (4:1 g:g) and (5:0 g:g). Microencapsulated ginger extract powder may be used as a novel food ingredient. [ABSTRACT FROM AUTHOR]

Abstract: The main aim of the present work was to obtain microencapsulated whey protein concentrate hydrolysate (WPCH) in order to reduce its bitter taste and resistance to hygroscopicity without impairing its immunoregulatory activity by spray drying or freeze drying with whey protein concentrate (WPC) and sodium alginate (SA) as carriers. To attenuate its bitter taste, the WPCH were encapsulated with WPC or the mixture of WPC and sodium alginate (WPC/SA). The splenocyte proliferation activity, hygroscopicity, bitter taste and morphology of non-encapsulated WPCH and encapsulated WPCH were evaluated. Results revealed that WPCH could significantly enhance splenocyte proliferation activity compared with WPC itself. Both spray drying and freeze drying with or without carrier material addition did not exert negative effect on the immunomodulatory activity of WPCH. The bitterness, determined by taste dilution analysis method, of both WPC-encapsulated WPCH and WPC/SA-encapsulated WPCH was significantly lower than that of the original non-encapsulated WPCH. Morphological analysis showed that freeze drying process could not encapsule WPCH as spray drying did. All of these indicated that spray drying with WPC or the mixture of WPC and SA (WPC/SA) as carriers was beneficial for reducing the bitter taste and hygroscopicity without impairing the immunoregulatory activity of whey protein hydrolysate. [Copyright &y& Elsevier]

Abstract: Spray Drying (SD) was used to obtain Aloe vera powder from fresh plants. The powder was reconstituted in an aqueous medium and its rheological properties, particle size distribution (PSD), thermal properties (differential scanning calorimetry, DSC), and morphology (scanning electron microscopy, SEM) were evaluated in order to find an alternative to natural gum to be used in the food industry. Rheological measurements were conducted at 25 °C in aqueous concentrations of 3g/100 mL and 6 g/100 mL. A 23 factorial design was used with three central points to evaluate yield, efficiency and the rheological properties of reconstituted powders, results were compared with a liophilized (FD) sample of A. vera mucilage. Experimental results showed that the shear viscosity decreased with the increase of the inlet air temperature and the speed of atomization, and it increased with increasing feed flow in SD. Additionally, most powders obtained in all treatments have an average particle diameter of ∼10 μm with a modal distribution (PSD). The best conditions of SD in order to obtain a good thickening agent were: 150 °C inlet temperature, 1.5L/h feed rate and atomization speed of 275,000 rpm, and with rheological properties very close to those of the FD sample. [Copyright &y& Elsevier]

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. • The impacts of inlet temperature, spray drying pH and production scale on PPI were studied. • Spray drying at pH 9.0 produced the best solubility and emulsification properties. • The laboratory scale had better emulsification properties than the pilot plant. • Hydrophobic interactions play a key role in stabilizing pea protein emulsion. • Isolating above the denaturation temperature resulted in poor functional properties. [ABSTRACT FROM AUTHOR]

Abstract: The water extract of the sage (Salvia fruticosa Miller) was processed into instant soluble sage (ISS) powders by using spray drying at different inlet air temperatures. The ISS was produced by the addition of different carrier materials (β-cyclodextrin, arabic gum and maltodextrin). The moisture content (3–4 g/100 g), water activity (0.23–0.28), bulk density (320–358 kg/m3), and solubility (97–99 g/100 g) of the powders were measured. Different drying temperatures and carrier materials at different concentrations significantly (P < 0.05) affected almost all properties of the powdered and reconstituted samples. SEM analysis showed stickiness of the particles. The samples produced at 145 °C by addition of BCD at the concentration of 3 g/100 g showed better solubility and turbidity. The BCD added samples captured the highest amount of 1,8-cineole during spray drying process at 145 and/or 155 °C. Color properties, total phenolic content and total antioxidant activities were also determined. [Copyright &y& Elsevier]

Abstract: The spray-drying process has been previously used to encapsulate food ingredients such as antioxidants. Thus the objective of this work was to produce microcapsules of gallic acid, a phenolic compound that acts as antioxidant, by spray drying with an aqueous extract of nopal mucilage (Ofi), which acted as an encapsulating agent. The rheological response and the particle size distribution of the final solutions containing gallic acid at concentrations of 6 g/100 mL were characterized along with the control sample, no gallic acid added, to elucidate the degree of encapsulation. The drying parameters to prepare the microcapsules with extract of nopal mucilage were: inlet air temperature (130 and 170 °C) and speed atomization (14,000 and 20,000 rpm). The rehydrated biopolymer showed a non-Newtonian pseudoplastic behavior. The Cross Model was used to model the rheological data. Values for “m” varied between 0.55 and 0.85, and for “time characteristic, λ”, the range was between 0.0071 and 0.021 s. The mechanical spectra showed that the sample with gallic acid was stable long term (>2 days) and presented a bimodal particle size distribution. This study demonstrated the effectiveness of nopal mucilage when utilized as wall biomaterial in microencapsulation of gallic acid by the spray-drying process. [Copyright &y& Elsevier]

In this study Saccharomyces boulardii , Lactobacillus acidophilus and Bifidobacterium bifidum were microencapsulated using spray drying and spray chilling techniques as single and double layered. For this purpose, as wall material, 10% gum Arabic and β-cyclodextrin (9:1) were used in spray drying experiment and hydrogenated palm oil was used in spray chilling experiment. According to the results, S. boulardii, L. acidophilus and B. bifidum counts were detected high in single layered microcapsule produced by spray chilling (P) as 8.21, 8.10 and 8.25 log cfu/g, respectively. Double layered microencapsulation improved heat and gastric resistance of L. acidophilus . However, spray dried microcapsules had more protective effect in simulated intestinal system and heat tolerance test. Microencapsulation of L. acidophilus and B. bifidum enhanced high survivability in simulated gastric and intestinal conditions. Moreover, microencapsulated probiotic microorganisms could survive even at 80 °C while free probiotic microorganisms were detected only at 50 °C and 30 min holding time. [ABSTRACT FROM AUTHOR]

This study aimed to optimize spray drying conditions using response surface methodology to investigate the effect of maltodextrin concentration (MC) (10–20 g/100 g), inlet air temperature (110–150 °C), and feed flow rate (2–6 ml/min) on some product and process aspects. According to the results, increasing maltodextrin concentration and inlet air temperature could significantly improve the process yield, and encapsulation efficiency. However, nettle extract's functional properties could be preserved via the retention of total phenolic compounds and the antioxidant activity of nettle extract by decreasing inlet air temperature. The optimum spray drying conditions to obtain the encapsulated nettle extract powder (ENEP) were determined as 150 °C inlet air temperature, 16.9 g/100 g maltodextrin concentration, and 3.4 ml/min feed flow rate. Additionally, X-ray diffraction (XRD) analysis showed the amorphous structure of ENEP at optimum conditions. Moreover, the scanning electron microscopy (SEM), and Fourier-transform infrared spectroscopy (FTIR) analysis confirmed the efficiency of encapsulation process. • Encapsulated nettle extract powder was produced successfully by spray drier. • Stable microcapsules with remarkable antioxidant activity were obtained. • Inlet air temperature and MC had a significant effect on ENEP properties. • Process yield and EE were affected by inlet temperature and carrier agents. • Micro-encapsulated nettle extract could extend the cake shelf life. [ABSTRACT FROM AUTHOR]

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<0.33 at 20 °C. The powders produced with gum arabic/trehalose showed the highest viability under simulated gastrointestinal conditions. The physicochemical characteristics of the powders were suitable to protect the viability of probiotics during production and under gastrointestinal conditions, prolonging their shelf life without compromised the beneficial health effects. • Gum arabic-maltodextrin blends enhanced the L. rhamnosus encapsulation efficiency. • The water activity was significant for the viability of L. rhamnosus during storage. • Trehalose offers higher stability after eight weeks of storage. • The microparticles provide excellent protection in gastrointestinal conditions. • Gum arabic with trehalose decreased the viability loss at the in vitro digestion. [ABSTRACT FROM AUTHOR]

Abstract 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. Highlights • The effect of La-5 microencapsulation using inulin as coating agent was assessed. • Microencapsulated La-5 had higher survival after spray drying process. • The tested coating agent protected La-5 against artificial gastrointestinal juices. • Encapsulated La-5 added in mousse had an excellent survival to simulated GI stress. [ABSTRACT FROM AUTHOR]

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. • ζ-Potential values evidenced the mono or multiple layers in the powder particles. • High microencapsulation efficiency, mainly in multilayer microcapsules. • Spherical particles and adequate rehydration of the powders obtained by spray-drying. • Effective protection of chia oil against lipid oxidation by layer-by-layer technique. • Highest ω-3 fatty acids content in the three-layer microcapsules with chia mucilage. [ABSTRACT FROM AUTHOR]

Abstract: Changes of volatile profile from durian (Durio zibethinus) pulp during freeze-drying and spray-drying process were studied using headspace SPME coupled to fast GC–TOFMS. Results showed that 4 esters diminished in the volatiles'' composition of freeze-dried pulp and spray drying caused losses of 14 volatile constituents from the profile. Formation of new volatiles was induced in spray-dried durian powder, comprising 5 aldehydes, 1 ketone, 1 furan and 1 pyrrole compounds. Furthermore, dramatic decline was observed during freeze drying for the amount of major durian aroma included propanethiol, ethyl propanoate, propyl propanoate, ethyl 2-methylbutanoate and diethyl disulfide, ranging from 71% to 97% while 98% to 99% amount of such volatiles were vanished during spray-drying process. [Copyright &y& Elsevier]

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. [Display omitted] • β-Carotene microcapsules with an ultrahigh loading capacity were fabricated. • There existed a synergistic effect of milling time and inlet air temperature. • The re-aggregation of β-carotene crystals could be regulated by inlet temperature. • The decreased crystallinity of β-carotene was favorable to its in vitro digestion. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the use of artichoke bracts in oil microencapsulation by spray drying. Thus, 1% and 2% w/w of this material was added to sunflower O/W emulsions to partially replace maltodextrin and substitute Tween®20. Emulsions were compared with a control containing only maltodextrin as wall material and Tween®20 as emulsifier. The emulsion containing 2% of artichoke exhibited higher (p < 0.05) viscosity and stability against coalescence and flocculation (24 h) and 20% higher encapsulation efficiency after spray drying, compared with control. The three microcapsules showed similar microstructure, density, porosity, flow properties, and Tg. Microcapsules containing artichoke exhibited, on average, 15% larger particles, 19% lower moisture content, and 9% lower solubility, besides perceptible colour changes. Microcapsules containing artichoke (2%) showed lower oxidation indicators content (37%) after spray drying and over 2 months of controlled storage (35 °C, 50% relative humidity) than control. After 90 days, decreases in linoleic acid were observed in all the samples (up to 24%), with increases of oleic and saturated fatty acids. The control showed the highest increase in saturated fatty acids (73%). Hence, artichoke bracts can be exploited for their application in lipid microencapsulation because of their emulsifier properties and the oxidative protection they provide. [Display omitted] • Artichoke by-products were used in sunflower oil microencapsulation by spray drying. • Artichoke bracts flour (2%) improved stability against coalescence in O/W emulsions. • 20% higher encapsulation efficiency was observed with 2% artichoke bracts flour. • Artichoke bracts (2%) prevented oil from oxidation during spray drying and storage. • Artichoke bracts altered powders particle size, moisture, solubility, and colour. [ABSTRACT FROM AUTHOR]

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 < 0.05) in optimized CAPP. Further, scanning electron microscope (SEM) analysis revealed the amorphous behavior of spray-dried CAPP, showing minimum hygroscopicity. The differential scanning calorimetry and thermal gravimetric analysis of CAPP revealed better stability with a glass transition temperature of 200 °C, making it suitable at commercial and domestic level. The HPLC analysis of CAPP revealed the presence of phytonutrients like lutein and zeaxanthin having antioxidant and anti-diabetic properties. • Optimization of spray drying temperature (inlet and outlet) and maltodextrin content was done using RSM. • Optimized spray dried conditions comprised; 135 °C inlet temperature, 75 °C outlet temperature and 15% (w/v) maltodextrin content. • Maximum powder yield of 14.8% (w/v) with minimum moisture content (5%) obtained under optimized condition. • Spray dried CAPP showed amorphous behavior and better thermal stability. • Phytonutrients analyzed in spray dried CAPP with functional attributes. [ABSTRACT FROM AUTHOR]

The Camellia oleifera seed oil is popular among consumers for its high nutritional value, but the instability of lipid oxidation limits its wide application in practical situations. In this study, we used whey protein and three wall materials to make microcapsules by composite co-composition and spray-drying. The results showed that the best embedded method was the combination of whey protein and chitosan. The preparation process of the combination with whey protein and chitosan was selected as follows: wall material concentration 2.50%:1%, wall material ratio 3:1, pH 3.8, core-wall ratio 1:1, the selected homogenization time 3 min, and the efficiency 81.37 ± 0.29%. The results showed that the main volatile components in the microcapsules of Camellia oleifera seed oil were aldehydes, and the relative content of nonanal was 31.65%. The Fourier transform infrared results showed that this carrier of Camellia oleifera seed oil without changing its properties, and the thermogravimetric results showed that the microcapsules had better thermal stability. Moreover, the in vitro digestion results showed that the microcapsules could delay the digestion of Camellia oleifera oil in gastric juice. The camellia seed oil microcapsules in this study provide a new application for Camellia oleifera seed oil in many fields. • Better encapsulation of camellia seed oil by chitosan and whey proteins by complex coalescence. • Compared to freeze drying, microencapsulated spray drying has better flowability, solubility and embedding rates. • The microcapsules of camellia oil retain good stability and flavor. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Spray drying of orange peel extracts was performed using a laboratory-scale spray dryer in order to assess the best operating conditions to be used in a subsequent scale-up process. Addition of whey protein isolate (WPI) to the liquid feed enhanced the yield of the process significantly from 30 ± 10% to 63 ± 3%. The moisture sorption isotherms of the powders were also determined at 30 °C, 40 °C and 50 °C and fitted by the Guggenheim-Andersen-de Boer (GAB) equation. The average net isosteric heat of sorption for the powders was determined using the Clausius–Clapeyron equation to be 70.5 kJ/kg. The total phenolic content (TPC) and the free radical scavenging capacity (SC 50 ) of the powders were retained by 95 ± 5% and 95 ± 15%, respectively, during small-scale spray drying at an inlet air temperature of 150 °C and a corresponding outlet temperature of 70 ± 3 °C. Therefore, the best operating conditions for scale-up were suggested to be an inlet air temperature of 150 °C, a maximum allowable outlet temperature of 80 °C and a maximum allowable relative humidity for the exhaust air of 15%, while using a liquid feed containing 7.5% (w/w), dry basis WPI. [ABSTRACT FROM AUTHOR]

Abstract: Purple-fleshed sweet potato flour could be used to enhance the colour, flavour and nutrients in food products. Thus, the investigation was to produce encapsulated flours from purple-fleshed sweet potato by spray drying using combinations of various levels of ascorbic acid (5 g kg−1 and 10 g kg−1) and maltodextrin (30 g kg−1 and 100 g kg−1) and to evaluate their effects on bioactive components, physicochemical and morphological properties. Encapsulated flours had higher total phenolic content, antioxidant capacity and water solubility index than non-encapsulated flour. There were no significant differences in anthocyanin content between encapsulated and non-encapsulated flours. However, water absorption index and flavonoids content of encapsulated flours depended on concentrations of ascorbic acid and maltodextrin. In addition, the high concentrations of ascorbic acid and maltodextrin encapsulated flours had higher glass transition temperature as compared to that of lower concentrations. In respect to morphology, the particles of encapsulated flours with high concentration of ascorbic acid and maltodextrin were more aggregated than those encapsulated with lower concentrations. Therefore, flours encapsulated with 10 g kg−1 ascorbic acid and 30 g kg−1 maltodextrin could be used to enhance the antioxidant activities of functional food ingredients. [Copyright &y& Elsevier]

Whey permeate (WP) is a low-cost waste product that can be used as a growth media of probiotic bacteria and as a source of galacto-oligosaccharides (GOS) being an excellent alternative to obtain probiotic biomass in a more economical way. The aim of this work was to evaluate the suitability of using WP and WP enriched with GOS (WP-GOS) as a culture broth and as a carrier for probiotic Lactobacillus plantarum CIDCA 83114 to obtain viable dehydrated bacteria using spray drying. This strain was able to grow satisfactorily in unsupplemented WP showing a similar behavior in WP and WP-GOS. It also performed well in spray drying. Viability of dehydrated lactobacilli was monitored throughout the storage of powders at 20 °C for 10 weeks. Survival during storage of L. plantarum grown and dehydrated in WP-GOS was significant higher than strain grown and dehydrated in WP at the end of storage time. Strain grown in WP increased their tolerance to acid conditions and the presence of GOS increased significantly its survival at low pH environment in dehydrated condition. L. plantarum CIDCA 83114 grown and dehydrated in WP-GOS constitute a low-cost spray-dried preparation containing high concentration of viable bacteria with enhanced gastrointestinal passage resistance. [ABSTRACT FROM AUTHOR]

Abstract: Recent findings that many human chronic diseases are associated with oxidative stresses have instigated the search for dietary antioxidants. Isoflavones, a special phenolic group found in soybean, have been found to act as antioxidant in some model systems. The aim of this work was the evaluation the effects of spray drying on the chemical and biological properties of soybean extract. The total polyphenol contents in the concentrated soybean extract (CSE) and spray dried soybean extract (SDSE) were determined by Folin–Ciocalteau method and HPLC was utilized for the quantification of the genistein, active compound used as a chemical marker. The evaluation of antioxidant activity of CSE and SDSE was assessed by the hydrogen-donor ability to 2,2-diphenyl-1-picrylhydrazyl radical (DPPH ). The results indicated that the inlet gas temperature showed significant effect on the total polyphenol, protein and genistein contents of the dried extracts. The SDSE obtained this work showed high antioxidant activity, opening perspectives for its use as food additive and/or ingredient. [Copyright &y& Elsevier]

Resveratrol (RES) is a proven anticancer, antioxidant, anti-inflammatory, and cardioprotective compound. However, low bioavailability, poor water solubility, and sensitivity to UV light and heat limit RES's use in food applications. In this study, we aim to protect RES by encapsulating it in sodium alginate (NaAlg) matrix using internal gelation, followed by drying the moist microencapsulates using spray and freeze-drying techniques. The spray-dried microencapsulates exhibited a smaller mean diameter (5.57 ± 2.40 μm), higher encapsulation efficiency (91.32 ± 1.98%), and higher ζ-potential (−61.9 ± 2.33 mV) compared to freeze-dried microencapsulates. SEM images revealed the smooth and spherical surface of the spray-dried microencapsulates, while the freeze-dried samples exhibited irregular shapes and porous textures. FTIR results showed polyelectrolyte interactions between NaAlg, RES, and CaCO 3. XRD and DSC results confirmed the incorporation of RES in the NaAlg matrix. Spray-dried microencapsulates demonstrate the highest RES retention of 80.89 ± 0.70% and 78.59 ± 0.27% after 4 h of UV light and thermal treatments, respectively. In vitro release studies showed that spray-dried microencapsulates demonstrate a delayed gastric release compared to freeze-dried microencapsulates. The release mechanism of RES from the microencapsulates was effectively described by the Shalin-Peppas model. [Display omitted] • Resveratrol (RES) was encapsulated in alginate using the internal gelation technique. • Encapsulation of RES in alginate matrix enhanced its light and thermal stability. • RES encapsulated in alginate showed delayed release in simulated digestive conditions. • The release of RES from alginate followed Peppas-Shalin model in simulated digestive conditions. [ABSTRACT FROM AUTHOR]