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Traditional drying processes used to dry high-quality baijiu yeast-Sporidiobolus johnsonii A do not offer advantages such as high efficiency, high survival rate, and low energy consumption. Therefore, we investigated the damage inactivation mechanism of S. johnsonii A for the spray drying process. Subsequently, the combined drying process and equipment for spray + vacuum-microwave-vibration were designed. The results reveal selective permeability damage and collapse owing to gel and anti-hexagonal phase transitions of the cell membrane, resulting in S. johnsonii A inactivation and massive inactivation at 52 °C with a water content of 0.21 and at 71 °C with a water content of 0.07, respectively. The combined drying process developed in this study successfully dried S. johnsonii A with high efficiency (1.1 h) and excellent quality (85.4 ± 2 %). [ABSTRACT FROM AUTHOR]

Red fruit oil is a potential coloring agent with high carotenoid content. Oil encapsulation could be done to improve its applicability to food products. This study evaluated the effect of different ratios of maltodextrin and whey protein during the encapsulation process of red fruit oil using spray and freeze drying. The powders were analyzed in terms of total carotenoid content, physicochemical properties, and stability. Spray drying resulted in powders with lower moisture content. Freeze drying resulted in powders with high carotenoid content in most samples. All powders showed low hygroscopicity and low crystallinity, but also low flowability. Spray-dried powders were spherical and wrinkled, while freeze-dried powders were irregular and rough. Sample with 1:1 ratio of maltodextrin and whey protein showed generally better properties in both spray and freeze drying. Freeze-dried powder showed better carotenoid stability than spray dried powder throughout the 4 weeks storage period. [ABSTRACT FROM AUTHOR]

The added value of Lactobacillus acidophilus encapsulation due to its production process is one of the first things that need to be known in calculating techno-economic analysis to determine the sustainability of its downstream. The result of value-added analysis plays an important role in determining which formulation, encapsulate material, and production process should be used. The inoculum media used were skimmed milk and whole milk, the coating material used in this study was Eucheuma cottonii, while the process variations used were spray-drying and freeze-drying methods. There were four treatments in the research that analyzed their added value. Determination of the best treatment was carried out through the scoring method on the value of cell viability, cell morphology, encapsulation effectiveness, process costs, cost of supporting materials, and added value of the product. Added value analysis was carried out using the Hayami and Kawagoe methods. Based on the research results, it can be concluded that added value is most influenced by process costs. The treatments selected were E. cottonii coating material, fresh milk inoculation medium, and spray-drying encapsulation method with an overall score of 22.

In order to minimize gastrointestinal irritation and to extend the absorption of ketoprofen, microparticles prepared with chitosan have been developed. In this study, chitosan type and drug-chitosan ratio were investigated to prepare microparticles of ketoprofen and evaluated for physical characteristics and drug release profiles. Microparticles were prepared by using ionic gelation methods with chitosan, which has two different viscosities i.e., 19 and 50 cPs, cross-linked with tripolyphosphate, and dried by spray drying method. The microparticles were made with a drug-chitosan ratio of 5:15 and 6:15. The results showed that the microparticles had spherical shapes. Increasing the amount of ketoprofen improved the drug content and entrapment efficiency. Evaluation of drug release in simulated intestinal fluid (pH 6.8) showed that the microparticles prepared with chitosan 19 cPs had the slowest release rate than those of chitosan 50 cPs, while that of the microparticles prepared with chitosan 50 cPs with the ratio of drug/polymer 6:15 was the fastest, as shown by its slope value. The release rate of microparticles with chitosan 19 cPs was slower than those microparticles with chitosan 50 cPs. It could be suggested that by increasing the amount of ketoprofen, it improved the entrapment efficiency and the release rate of microparticles. [ABSTRACT FROM AUTHOR]

Bagasse, peels and seeds from fruits are usually discarded as byproducts. However, these byproducts contain high levels of bioactive compounds. The objective of this study was to microencapsulate bioactive compounds from acerola byproducts by spray drying (SD) and freeze-drying (FD) using maltodextrin (MD), gum arabic (GA), and whey protein isolate (WPI) as carrier agents and then evaluate their stability in a gelatin food-model system. Moisture, solubility, and hygroscopicity of the powders were 5.02–10.05 %, 78.83–92 %, and 7.64–14.76 %, respectively. The best method for obtaining phenolic compounds and flavonoids was SD/GA, which yielded 1855.11 mg GAE/100 g and 289.38 μg/g of quercetin. The best method for obtaining anthocyanins was FD/GA, which yielded 33.85 mg of cy-3-glu/100 g. Powder dried by SD/MD could be used as a natural dye. Our results show that acerola byproducts has potential for reuse, and microencapsulation is a good technique for generating stable extracts. [ABSTRACT FROM AUTHOR]

Myrtle (Eugenia gracílima Kiaersk) is a fruit that has significant amounts of anthocyanins and its sensory characteristics give it commercial value and its short shelf life justifies studies on conservation processes. The aim of this study was to assess the dehydration of myrtle pulp in spray dryer using maltodextrin as promoter, evaluating the effect of drying temperatures of 150, 170, and 190 °C on the powder obtained. Increasing the drying temperature provided lower moisture content, water activity and anthocyanin values and total color difference. Acidity and insolubility of powders were better for lower drying temperatures. In general, there were changes in the shape of powder particles by increasing the drying temperature and different collection locations on the spray dryer. The model that best fit experimental data of adsorption isotherms at 25 °C was Peleg. Isotherms were classified as type III. [ABSTRACT FROM AUTHOR]

The aim of this study was to develop an environmentally friendly process to extract anthocyanins from blueberry pomace using water as a solvent and directly microencapsulate anthocyanins by spray drying. The anthocyanins in water and ethanol extracts were characterized by high-performance liquid chromatography and mass spectrometry. The malvidin-3-O-galactoside and malvidin-3-O-glucoside were identified as the main anthocyanins in the blueberry pomace. The anthocyanins profiles of water extracts were similar to that by ethanol extraction. The effects of extraction parameters including solid-to-liquid ratio and temperature on the extraction efficiency and anthocyanins concentration were studied. The blueberry anthocyanins degraded at temperatures higher than 60 °C and all anthocyanins showed similar degradation tendency. The result showed that the artificial neural network (ANN) modeling could be well used to portray the effects of these parameters. Finally, the water extracts were successfully spray dried to produce microencapsulation of blueberry anthocyanins with maltodextrin (MD) as wall materials. [ABSTRACT FROM AUTHOR]

Response surface methodology was used to optimize the spray-drying process for the development of stingless bee honey powder. The independent variables were: inlet air temperature (110-150 oC) and maltodextrin 10DE content (50-70 % wb). The responses were powder yield, moisture, volatiles retention, solubility time, hygroscopicity, bulk loose, and hydroxymethylfurfural content. Powder moisture content, solubility time, hygroscopicity and loose bulk density were negatively affected by inlet air temperature, while powder yield, volatiles retention and hydroxymethylfurfural content were directly related. Powder yield, volatiles retention and solubility time increased with the rise in maltodextrin content, while moisture content, hygroscopicity, loose bulk density and hydroxymethylfurfural content were negatively affected by maltodextrin content. Multiple response optimization indicated that an inlet air temperature of 150 oC and maltodextrin content of 61 % wb were predicted to provide 40 % powder yield, 4.9 % wb moisture content, 71 % volatiles retention, 242 s solubility time and 232 mg/kg hydroxymethylfurfural content. [ABSTRACT FROM AUTHOR]

The powder mixture of gum arabic and maltodextrin was produced by spray drying. The inlet air temperature of spray dryer was varied from 160 °C to 260 °C and the maltodextrin content was varied from 0 to 50 % in the feed solution with the concentration of 42.5 % (w/v) total solids by weight. The properties of the finished product were characterized to examine the impact of changes in these operating parameters. The results showed that: the inlet air temperature had a stronger influence on the properties of finished product than the MD/GA ratio, whereas the feed rate was more clearly affected by the MD/GA ratio. Two optimal parameters obtained include MD/GA ratio equal to 0.615 and the inlet air temperature of spray dryer Te = 258 °C. [ABSTRACT FROM AUTHOR]

Dry malt extract (DME) is powder prepared by dehydrating the wort, which is mainly produced by spray drying on the market. In addition, the beer industry has problems with the nitrogen content of wort, which is not easily controlled, and with the undesired volatile dimethyl sulfide (DMS), which is caused unpleasant odors in beer. In this study, DME was prepared using spray-freeze drying (SFD) technology by comparing with freeze dried DME and spray dried DME. The results show that SFD can be used as a novel engineering technique to improve the physical properties of DME having a narrow particle size distribution as well as high solubility and flowability. The freezing process was found to migrate proteins to the droplet surface by elemental analysis, and the drying process partially modified the surface protein and SFD powder fragility characteristics to achieve the purpose of reducing nitrogen content in DME. [ABSTRACT FROM AUTHOR]

In this study, the overall quality characteristics of ice cream powders (drying yield, moisture content, water activity, bulk density, solubility and glass transition temperature) and ice creams made from their corresponding reconstituted powders (overrun, melting behavior) were analyzed. The effect of spray drying conditions such as inlet air temperature (120, 140 and 160 °C) and feed flow rate (1.5, 3 and 4.5 mL/min) and black mulberry juice addition (15, 30 and 45 %) were included in the design. The results showed that, by increasing inlet air temperature water activity, bulk density and overrun were decreased, while solubility and melting rate of reconstituted powders were increased. Generally, mass recovery percentage of ice cream powders was decreased with increase of feed flow rate and juice concentration at the same air inlet temperature due to the stickiness problem and the low glass transition temperature of components. The following optimum process conditions with the desirability of 0.86 were determined: inlet air temperature of 140 °C, feed flow rate of 1.5 mL/min and juice concentration of 30 %. [ABSTRACT FROM AUTHOR]

The aim of this study was to optimize the spray drying process parameters for sweet corn enzymolysis liquid concentrate (SCELC). Experimental design with inlet temperature (170-190°C), SCELC/maltodextrin (MD) ratio (0.25-4) and inlet feed rate (800-1000 mL h−1) as independent variables was studied to investigate the effects on product responses. The corresponding results showed that an increase in the inlet temperature resulted in sweet corn powder with lower moisture, bulk density, L* value, H° value and higher water solubility index. Meanwhile, an increase in MD ratio brought lower moisture and higher L* value, H° value, water solubility index. It was also found that an increase in the inlet feed rate caused higher moisture and lower water solubility index. The highest production yield was achieved at 42.86% with optimized inlet temperature of 177.66°C, SCELC/MD ratio of 0.84 and inlet feed rate of 834.50 mL h−1. Accordingly, the production yield, moisture content, bulk density, water solubility index, L* and H° value were 42.86%, 3.57%, 0.45 g/cm3, 96.54 g/100 g, 84.46, and 83.54, respectively. [ABSTRACT FROM AUTHOR]

The agave fructans as carrier agent can be an alternative to increase quality properties of blackberry. The aim of this study was to evaluate the effect of agave fructans concentration and inlet air temperature on quality properties of blackberry powder. Agave fructans concentrations were 50, 75 and 100% (in base the total soluble solids percentage of blackberry extract), and the inlet air temperatures were 70-110 °C. A pilot-scale spray dryer was employed. Drying yield ranged from 58 to 94% dry base. Encapsulation efficiency values varied between 48 and 100% of anthocyanin concentration. The lower agave fructans concentration showed the best quality characteristics as lower water activity of 0.28, high anthocyanin retention of 98%, high bulk density of 0.80 g/ml and the higher agave fructans concentrations showed the best stability properties as lower hygroscopicity of 0.013 gH20/gsolids and low particle temperature of 38 °C. The agave fructans improves good physicochemical and stability characteristics in blackberry powders. [ABSTRACT FROM AUTHOR]

The aim of this research was to evaluate the stability of spray-dried soluble maté (Ilex paraguariensis) and its total polyphenol content determined with the Folin-iocalteu assay, after it was elaborated with three different maltodextrin concentrations (0, 7.05 and 14.10% w/v) using experimental data of water activities and glass transition temperatures. Adsorption isotherms were determined for these three materials at 25°C between water activity values (aw) of 0.1 and 0.85 (resulting in values of water content between 0.04 and 0.33 g of water/g of dried solid). Glass transition temperatures varied from 15 to 52°C. At room temperature powder containing 14.10% of maltodextrin at aw=0.55 was below the glass transition temperature, while the two other compositions were below their Tg and stable at aw=0.40. In the spray drying conditions analyzed, the loss of polyphenolic compounds is negligible. The total polyphenol content varied between 28 and 45 chlorogenic acid equivalents (g % dry powder). [ABSTRACT FROM AUTHOR]

There is a large demand for redispersible emulsion powder in various industrial applications because of its unique features. However, the use of this novel material is hindered by the complex synthesis processing technology and consequently high cost. In this paper, a simple preparation method for building material used redispersable emulsion powder is proposed. This method mainly includes two steps, a core-shell emulsion polymerization reaction and a following spray drying. In the emulsion polymerization step, AVE and MMA were used as seed emulsion and shell monomer for the core-shell polymeric structure. The influences of various factors such as monomer ratio, emulsifier and initiator as well as the feed method on particle configuration of core-shell structure polymeric emulsion were investigated. The suitable conditions to prepare the emulsion powder are: SDS as the emulsifier, KPS as the initiator, 40°C of the reaction temperature, and 2:1 of the ratio of the core to shell with a semi-continuous process. The successful fabrication of core-shell bedded structure was verified with scanning electron microscope. In the following spray drying step, the optimized operation parameters are: 150°C of the inlet air temperature, 75°C of the outlet temperature, and 10.5 ml/min of the feed flow rate. Under optimizedoperating conditions, coated milk white emulsion powders with uniform size, good fluidity, and good membrane performance were obtained. [ABSTRACT FROM AUTHOR]

Lactose and sodium caseinate were used as wall materials in microencapsulation of fish oil by spray drying. Thyme, rosemary, and laurel extracts were utilized to enhance oxidative stability. Efficiency of antioxidant capacity of plant extracts was compared with BHT. Fish oil encapsulates with rosemary extract exhibited better protection against lipid oxidation (0.36 mmol MDA/kg) than the control group (2.92 mmol MDA/kg) at +4 °C. Hue angle properties of encapsulated fish oil with the laurel extract showed the highest change. The lowest peroxide value (PV) was detected in the 1500 ppm rosemary group (5.13 mEq O2/kg oil) and 250 ppm BHT group (5.90 mEq O2/kg oil) after the spray drying. Also, these groups had the lowest TBARs values during the storage. It was observed that the pAV of CG2 (BHT Control), RE1 (1000 ppm rosemary extract), RE2 (1500 ppm rosemary extract), and LE2 (1500 ppm laurel extract) groups remained below six during 8 months of storage. Volatile components of encapsulated fish oil were the highest in control, thyme and laurel extracts compared to the microcapsules with rosemary extracts in terms of total aldehyde generation. Sensory analysis showed that fresh fish odor was better preserved with rosemary extract compared to other plant extracts. It was concluded that microencapsulation of fish oil with sodium caseinate and lactose as wall material and rosemary and laurel extracts as antioxidants enhanced the oxidative stability of the microcapsules. [ABSTRACT FROM AUTHOR]

Karkade calyces' samples (variety Rahad) collected from different local sites were spray dried, and the powder samples were analyzed physically, chemically and microbiologically. The particle size of the various karkade powder samples ranged from 11.8 to 14.1 μm, while the flowability (angle of repose) ranged from 41° to 43° 20'. The reconstitution properties slightly varied when the various karkade samples were compared. The ranges of wettability, sinkability and dispersibility were 320-370 s, 800-850 s and 0.04-0.05 OD, respectively. The bulk density ranged from 0.57 to 0.65 g/ml, and the yield of karkade powder of the various samples ranged between 31.4 and 34.3%. The spray-dried samples from different sites were comparable in most of the chemical components, and they contained relatively good amount of macro- and micronutrients and high nutritive value. Virtually, all the spray-dried karkade powder samples were devoid of coliform, staphylococci and Salmonella cells. [ABSTRACT FROM AUTHOR]

The effect of heat treatment (75 °C) and spray drying with the addition of Arabic gum (inlet/outlet air temperature 180/75 °C), on the diastase activity of multifloral honey (MH) and rape honey (RH) was investigated. The physical properties of the powders (particle size and morphology, water content and activity, bulk loose and tapped density, angle of repose, hygroscopicity) directly after drying and after 12 weeks of storage were studied. During heat treatment, diastase activity decreased gradually, to decline below limit values after 180 min. Diastase activity in the powders was lower than in fresh honeys, but it was concluded that temperature was not the only factor affecting this decrease. Powders were characterized by low water content and medium flowability, which was improved after storage due to particle size increase. Diastase activity in powders was stable during storage. [ABSTRACT FROM AUTHOR]

The added value of Lactobacillus acidophilus encapsulation due to its production process is one of the first things that need to be known in calculating techno-economic analysis to determine the sustainability of its downstream. The result of value-added analysis plays an important role in determining which formulation, encapsulate material, and production process should be used. The inoculum media used were skimmed milk and whole milk, the coating material used in this study was Eucheuma cottonii, while the process variations used were spray-drying and freeze-drying methods. There were four treatments in the research that analyzed their added value. Determination of the best treatment was carried out through the scoring method on the value of cell viability, cell morphology, encapsulation effectiveness, process costs, cost of supportingmaterials, and added value of the product. Added value analysis was carried out using the Hayami and Kawagoe methods. Based on the research results, it can be concluded that added value is most influenced by process costs. The treatments selected were E. cottonii coating material, fresh milk inoculation medium, and spraydrying encapsulation method with an overall score of 22. [ABSTRACT FROM AUTHOR]

The main objective of this study was to evaluate the influence of the different wall material combinations on the microencapsulation of virgin coconut oil (VCO) by spray drying. Maltodextrin (MD) and sodium caseinate (SC) were used as the basic wall materials and mixed with gum Arabic (GA), whey protein concentrate (WPC) and gelatin (G). The stability, viscosity and droplet size of the feed emulsions were measured. MD:SC showed the best encapsulation efficiency (80.51%) and oxidative stability while MD:SC:GA presented the lowest encapsulation efficiency (62.93%) but better oxidative stability than the other two combinations. Microcapsules produced were sphere in shape with no apparent fissures and cracks, low moisture content (2.35-2.85%) and high bulk density (0.23-0.29 g/cm3). All the particles showed relatively low peroxide value (0.34-0.82 meq peroxide/kg of oil) and good oxidative stability during storage. MD:SC:GA microencapsulated VCO had the highest antioxidant activity in both of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) (0.22 mmol butylated hydroxyanisole (BHA)/kg of oil) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays (1.35 mmol trolox/kg of oil). [ABSTRACT FROM AUTHOR]

Propolis has known as an aromatic resin which possesses several health beneficial properties such as antimicrobial and antioxidant due to bioactive and its complex composition. Propolis has been utilized in the form of extract; however, the application in food is limited due to its insolubility in water and undesirable sensory characteristics. Encapsulation of propolis using spray drying method with addition maltodextrin with or without arabic gum could reduce the undesirable sensory characteristic, protect bioactive compounds, and increase its availability in water-soluble matrices. The total bioactive compounds were evaluated before and after the drying process in order to know the ability of matrices wall to protect it. Physical properties such as hygroscopicity and surface structure were evaluated. Maltodextrin and arabic gum ratio affect phenolic content which is in a range of 0.0425–0.0445%, and also flavonoid content in a range of 0.00273–0.00415%. The coating agent ratio also affects the hygroscopicity which is in a range of 12.01–14.06% and moisture content which is in a range of 4.65–7.71%. The SEM images show that the cracks and hollows are often on the microcapsule surface, but the particle size is more homogeneous. [ABSTRACT FROM AUTHOR]

Fish oil was encapsulated with whey protein isolate (WPI) as wall material using a Micro-Fluidic Jet Spray Dryer. The effects of core/wall material ratio, drying temperature and total solids content on the properties of microcapsules were studied. Low core/wall material ratios at 1:5 and 1:3 resulted in high encapsulation efficiency (EE) and excellent oxidative stability of microparticles during storage. Reducing the inlet temperature from 160 to 110 °C remarkably decreased EE from around 99 to 64.8%, associated with substantial increases in peroxide value during storage. The total solids content mainly altered the morphology of microcapsules, showing little influence on EE and oxidative stability. We proposed that the different drying conditions impacted on particle formation behavior during spray drying, which could be a crucial factor responsible for the differences in the quality attributes of microparticles. A low core/wall material ratio and high drying temperature facilitated the formation of a rigid protein skin at droplet surface during drying, whereas a high solids fraction in the droplets could limit possible droplet shrinkage. These factors contributed positively to the encapsulation of the lipophilic core material. [ABSTRACT FROM AUTHOR]

This paper presents an experimental study on the preparation of gram-negative bacteria microcapsules by spray drying. Effects of operating conditions on the bacteria survival rate were examined by single factor analysis. Through orthogonal experiment, appropriate conditions were determined as 160°C of the inlet air temperature, 12.5 ml/min of the feed flow rate, 1:9 of the ratio between gum arabic and maltodextrin, and 50 ml of fluid nutrient medium with the bacteria. The bacteria survival rate reaches 84.57% associated with above conditions. Examination of storage performance shows that after preserving in plastic film bag for 6 months under ambient temperature from 18°C to 30°C, quantity of the viable gram-negative bacteria was increased by 148%, which was significantly improved compared to those inoculated from laboratory. [ABSTRACT FROM AUTHOR]

Blackberry is highly appreciated for the enjoyable color and flavor. About 20 % of the pomace is generated in its processing and often unused, presenting potential use by the food industry. Thus, the present study aimed to microencapsulate extracts of the blackberry pomace applying spray dryer process. Pure extracts (aqueous and hydroalcoholic solution) and the encapsulating agent (maltodextrin DE 10), in a ratio of 1:1 (w/w), were spray dried and analyzed for total anthocyanins, antioxidant activity, phenolics, HPLC-DAD chromatography, instrumental color and scanning electron microscopy. Hydroalcoholic extraction was more efficient (1.5 times) for anthocyanins encapsulation than aqueous extraction. However, for phenolic compounds the highest efficiency (1.2 times) was in the aqueous solution. The majority bioactive compounds were gallic acid and cyanidin. Considering that water is a low cost and ecofriendly solvent, it is indicated this type of extraction to obtain microcapsules of blackberry pomace mainly for future applications by food industry. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the ability of almond gum, as a novel polymer, to encapsulate β-carotene by spray drying, in comparison with gum arabic. Encapsulation efficiency (EE) was around 66% and 70% using almond gum and gum arabic, respectively, and the reconstituted emulsions had relatively higher particle sizes than the fresh emulsions. A 60-day storage period at 25°C was carried out to investigate the effect of relative humidity (RH) on the kinetic degradation and on the decrease of the color of β-carotene powders. Results showed that β-carotene and color degradations were found to fit well with a first-order kinetic model. Degradation rates increased as RH increased, until a value at which the samples become sticky and collapsed (80% RH) when the degradation rate decreased. These results could prove that collapse phenomena were responsible for the decrease of the degradation rate by decreasing the diffusion of oxygen throughout the wall materials. [ABSTRACT FROM AUTHOR]

In the present study carob molasses (pekmez) was spray dried to obtain a powder with desired improved handling properties. Maltodextrin with dextrose equivalent (DE) values of 8.6, 15.3 and 18.6 was used as a drying agent. Different molasses to maltodextrin ratios (25:75, 50:50), and dryer air inlet temperatures (160 °C, 210 °C) were additional parameters. The spray dried powders were analyzed for glass transition temperature, moisture content, water activity, wetting behavior, particle size, color, total phenolic content and antioxidant activity. The expected increasing effect of decreasing DE value on the glass transition temperature was obscured by different moisture contents. The glass transition temperature was mainly lowered by increasing the pekmez to maltodextrin ratio but also by increasing the air inlet temperature resulting in increasing moisture content. Wetting behavior was strongly influenced by the DE value. Total phenolic content was reduced in general by about 10 % and antioxidant activity changed by about 20 % independent from the investigated parameters. It can be concluded that spray drying of pekmez with addition of maltodextrin is a suitable method to improve and adjust handling properties of pekmez without loss of its nutritional value. [ABSTRACT FROM AUTHOR]

A ternary hybrid nucleating agent (THNA) powder was prepared by co-spray drying the fluid mixture of Si-MP/SNa slurry. The THNA was characterized by Fourier transform infrared and thermogravimetric analyses; the results showed that THNA was prepared successfully. The results of scanning electron microscopy (SEM) and transmission electron microscopy (TEM) showed that THNA was ring-shaped or mushroom cap-shaped and it was uniformly dispersed in the iPP matrix. With the incorporation of THNA (0.2 wt%), the crystallization peak temperature of iPP/THNA increased effectively. The nucleation efficiency and crystallinity were improved to 69% and 58%, respectively. Moreover, the flexural strength, flexural modulus, tensile strength, and impact toughness of iPP/THAN were enhanced to 49.3 MPa, 1,988 MPa, 42 MPa, and 4.93 kJ·m−2, respectively. The transparency was increased to 77.7%, and the haze was reduced to 14.1%. The compound of sodium laurate and inorganic silica/aromatic phosphate had an obvious synergistic effect.

In order to effectively protect the biological activity of Sparassis latifolia β-glucan, improve its stability, and realize its high-value utilization, single-factor test and orthogonal test were carried out to optimize the microencapsulation conditions of S. latifolia β-glucan prepared using spray drying method. The β-glucan microcapsules were characterized by scanning electron microscopy, thermogravimetric analysis, Fourier-transform infrared spectroscopy, and laser particle size analyzer. The results showed that the optimal microencapsulation conditions were as follows: maltodextrin and whey protein with a mass ratio of 1:2, core and wall material with a mass ratio of 1:2, and monoglyceride and core material with a mass percentage of 0.3. Under these conditions, the powder yield and embedding rate of β-glucan microcapsules were 47.32 ± 0.58% and 86.76 ± 1.19%, respectively. The preparation technique was proved to be stable. The β-glucan microcapsules were spherical particles, with the characteristics of a smooth surface, no cracks. The particle size of microcapsules was smaller, and its Dv (50) was 8.43 µm. The distribution of microcapsules was more uniform, and its uniformity was 0.503. The good embedding performance and high thermal stability can effectively protect the biological activity of the core material.

This study aimed to produce betalain-rich powders by spray drying red beet extract using modified starch and maltodextrin blends as carrier materials, as well as to investigate the product storage stability as affected by water sorption and light exposure. The influence of spray drying conditions and carrier blends on the process yield, water content and solubility of the powders, betalain retention, and color parameters was assessed using a central composite design 24. The results of this screening allowed selection of four samples to further evaluation concerning their morphological characteristics, particle size distribution, water sorption properties, and betalain stability under light exposure. Samples formulated with carrier blends composed of equal amounts of modified starch and maltodextrin, used in a concentration of 35 g carriers/110 g of initial solution resulted in the higher betalain stability during 98 days of storage under exposure to light. Even though this formulation showed similar water sorption behavior to the other formulations studied, it also showed the best mechanical properties, indicating lower susceptibility to powder collapse. [ABSTRACT FROM AUTHOR]

Color is one of the important attributes of foods being considered as a quality indicator and determining frequently their acceptance. Many natural pigments like anthocyanin, lycopenes, betalains etc., are subjected to color loss during storage. Hence in order to increase the stability of the natural colorants the technology of microencapsulation is involved. Microencapsulation has been used in recent years for the encapsulation of food ingredients such as flavours, colors, lipids and milk protein. Among various methods used for microencapsulation of colors, the technically feasible and cost effective technique is spray drying. This paper reviews the various concepts of spray drying and various technologies involved in microencapsulation which are considered to be useful parameters for increasing the stability of natural colorants. It also summarizes the most commonly used natural colorants which can be encapsulated. [ABSTRACT FROM AUTHOR]

This study focuses on the thermal, morphological and physical properties of spray-dried chicory root inulin using a thermogravimetric analyzer, environmental scanning electron microscopy, X-ray diffractogram and modulated differential scanning calorimetry. Different spray-drying conditions were investigated by varying inlet temperature, outlet temperature and aspirator speed. The starting material was semicrystalline. A feed temperature of 95°C was employed, which produced a completely transparent solution for spray drying. At that particular temperature, the powder samples obtained were entirely amorphous and morphology resembled each other except for higher solid content. The low glass transition temperature (Tg) (106.83°C) was evident by treating low-molecularweight samples, whereas high-molecular-weight samples exhibited high Tg (125.81°C). The semicrystalline samples due to the high concentration and milky dispersion exhibited high decomposition temperature. The feed temperature, molecular weight and concentration of the samples tend to have a significant effect on the properties of spraydried inulin. [ABSTRACT FROM AUTHOR]

Effects of agglomeration of β-carotene microencapsulated by spray drying on its stability were analysed. Mixtures of Arabic gum (GA), maltodextrin (MD), modified starch (OSA), and whey protein (WP) were used as carriers. GA + MD and OSA + MD microcapsules were subjected to agglomeration. All the samples were stored for 60 days with access to daylight. Stability of the emulsions had a significant effect on efficiency of microencapsulation but had no effect on β-carotene retention during sample storage. Among the tested samples, the highest retention of colorant characterized the samples containing GA + MD. The agglomeration process reduced the content of β-carotene in the microcapsules almost by half. However, retention of the colorant during storage of the microcapsules was increased most of all and half-life of β-carotene was significantly prolonged. Changes in L* and a* colour parameters during storage were more limited in the case of agglomerated samples. [ABSTRACT FROM AUTHOR]

Hibiscus calyces extract was microencapsulated by freeze drying and spray drying using partially hydrolyzed guar gum (PHGG), polydextrose (PD) or gum Arabic (GA) at 10 % as encapsulating agents. The retention of anthocyanins ranged from 59.8 to 64.6 % and from 66.4 to 74.3 %, and for antioxidant activity from 66.54 to 71.71 and 69.90 to 73.26 %, for spray-dried and for freeze-dried powders, respectively. The best result obtained, for the anthocyanins content, reducing capacity and ABTS, was for the powder produced by freeze drying using GA. Regarding physical powder properties, samples produced by spray drying using GA, followed by PHGG had the best results, with values of 95.80 and 95.20 %, 31.33 and 28.87 %, 17.43 and 10.96°C for solubility, hygroscopicity and Tg, respectively. Microscopy analysis also indicated that powders produced by spray drying using GA and PHGG had the best structures, showing particles of spherical shape and without agglomeration. [ABSTRACT FROM AUTHOR]

The effects of temperature, relative humidity and molecular structure on the crystallization process within amorphous solids have been explored. Lactose and sucrose were spray dried, and the products were exposed to different and relative humidities. To investigate the effect of temperature, experiments were conducted at both room temperature and 40°C. The rate of the crystallization was more than doubled for every increase of temperature by 10°C, up to three times for the case of lactose. These results are consistent with the picture of the process as an activated rate one. The effect of increasing relative humidity (RH) was observed to increase the rate of crystallization up to a threshold value, after which the rate was no longer affected by relative humidity. This threshold was found to be 51% for sucrose, at room temperature, which was lowered to 32% at 40°C. Lactose and sucrose, which have the same molecular weight of 342 g/mol but different molecular structures and thus glass transition temperatures, were exposed to similar conditions. The difference in molecular structures had little effect on the overall rate of the crystallization process for the same material temperatures, in contrast with the predictions of the Williams Landel Ferry equation, which suggests that the rate of crystallization is a function of the difference between the material temperature and the glass transition temperature. [ABSTRACT FROM AUTHOR]

In this study, the physico-chemical properties of tomato powder produced by an optimized freeze drying process (FDP) were evaluated. With the lycopene content as the dependent variable, the optimum FDP conditions (i.e., thermal cracking time of 62 s, ascorbic acid addition amount [0.13%], and particle size [Dv90] of 163 μm) were obtained through response surface methodology (RSM). The results showed that the content of lycopene in the prepared tomato powder was higher than that in two commercial products. Aldehydes were the main components among 25 kinds of aromatic substances detected in tomato powder. The values of a* and a*/b*, the hydration properties including water holding capacity (WHC) and oil binding capacity (OBC), and the content of total acid, ascorbic acid, and soluble solids were improved compared to commercial spray dried and freeze dried samples. All the above results suggested that FDP was an adequate procedure for the production of high-quality tomato powder. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine suitable conditions for yoghurt spray drying in a pilot-scale equipment with a rotary atomizer using drying auxiliary agents to reduce wall deposition in the drying chamber. First, the effects of the main process variables (disk rotation speed: 25,000-30,000 rpm; inlet air temperature: 160-180 °C; feed flow rate: 5.2-8.7 kg/h) were studied with a 23 central composite experimental design. Following, six different drying agents (maltodextrins 5 dextrose equivalent [DE] and 10 DE, EmCap®, acacia gum, skimmed milk and fumed silica) were tested to identify the most promising additive to improve process yield. Excellent results on wall deposition, product recovery, product color and particle size distribution span were achieved with fumed silica Aerosil® at 3 %, 26,000-rpm atomizer speed, 160 °C inlet air temperature and 8.7 kg/h yoghurt feed flow rate. The action of the fumed silica on particle agglomerates produced a free-flowing powder with good homogeneity. [ABSTRACT FROM AUTHOR]

Silkworm pupae protein (SPP) was pretreated by different processing (heat/alkali/pepsin) and then hydrolyzed by five proteases (trypsin/flavorzyme/papain/protamex/alcalase), respectively. It was found that the combination of heat pretreatment and alkali pretreatment followed by enzymatic hydrolysis with trypsin and flavorzyme could remarkably improve the protein recovery. The hydrolysates obtained from silkworm pupae protein hydrolyzed with trypsin and flavorzyme were stable at the pH range of 4.0-8.0, remaining 95 % of its original reducing power and 90 % of its OH • scavenging activity. However, they were susceptible to alkaline treatments (pH > 10.0) and lost >30 % of their antioxidant activities. Pasteurization (65 °C x 30 min) or autoclaving sterilization (121 °C x 20 min) did not show notable effects on the antioxidant activities. It was concluded that silkworm pupae protein hydrolysates (SPPH) were better to be applied in either neutral or acidic food system rather than in alkaline conditions. [ABSTRACT FROM AUTHOR]

The possibility of using the vacuum impregnation as a pretreatment before drying apple cubes was investigated. The impregnation was carried out for 4.5 min with the vacuum pressure of 0.01 MPa. The sucrose solution or a mixture of sucrose and the citric acid were used as infiltration liquids. Apple cubes were dried by convective drying (CD) (at temperature of 50 and 70 °C) or microwave-vacuum drying (MVD) (at power of microwaves 120 and 480 W). The drying kinetics was determined and quality factors (anti-oxidant activity, mechanical-rheological properties and colour changes) were analysed. Studies proved that the vacuum impregnation causes increasing of the drying dynamics (12.50-28.57 % during CD and 12.50-18.48 % during MVD). All impregnated apples were darker, yellower and susceptible for deformation or cutting than nonimpregnated. The highest level of anti-oxidant activity was observed when two-component impregnant before MVD by power of 480 W was used. [ABSTRACT FROM AUTHOR]

The objective of this work was to study the influence of spray drying conditions on the physicochemical properties of black mulberry (Morus nigra) powder. A lab-scale spray dryer was employed for the spray drying process and maltodextrin DE=9was used as carrier agent. Response surface methodology (RSM) was performed to examine the effects of independent variables on the drying yield, color change, and total anthocyanin content and to determine the optimum processing conditions. Independent variables were: inlet air temperature (110 °C, 130 °C, and 150 °C), compressed air flow rate (400, 600, and 800 l/h), and maltodextrin concentration (8%, 12%, and 16%). For each response, second order polynomial models were developed using multiple linear regression analysis. Analysis of variance was performed to check the adequacy and accuracy of the fitted models. The optimal conditions for drying yield and total anthocyanin content correspond to: temperature= 130 °C, maltodextrin concentration= 8%, and compressed air flow rate= 800 L/h; these parameters led to the total anthocyanin content, process yield and browning index values of 5.85 (mg/100mL), 75%, 58.57% respectively. [ABSTRACT FROM AUTHOR]

In order to effectively process and utilize surplus bananas and those without the quality for export, in this research it is proposed to microencapsulate the banana juice by means of spray drying and using maltodextrin as the covering material. Three cultivars Enano gigante (Musa AAA, subgroup Cavendish), and the tetraploids hybrids (AAAA), FHIA-17 and FHIA-23 were selected for this research. Being Enano gigante, the cultivar shows the highest glass transition temperature. The drying parameters were established, depending upon the ratio of juice/maltodextrin and the drying air temperature. The optimal drying air temperature was 220°C for the three cultivars with a 20% juice/maltodextrin ratio for both the Enano Gigante and the FHIA-23, while in the FHIA-17 there were no significant differences between the juice/ maltodextrin ratios. The morphology and size distribution of the microcapsules were observed by a scanning electron microscopy. The number of particles is directly proportional to the temperature and inversely proportional to the juice/maltodextrin ratio. A Weibull particle size distribution was common to all treatments. There is a correlation between the principal components and clustering analyses with the optimization of the system. The principal components analysis considers three Weibull parameters (obtained from the particle size distribution) and the powders moisture percentage. [ABSTRACT FROM AUTHOR]

Nano nitrocellulose/cyclotetramethylene tetranitramine (NC/HMX) composite particles were precipitated from their co-solutions by the spray drying method. The nano composite samples were characterized by scanning electron microscope, transmission electron microscope and X-ray diffraction. Impact sensitivity and thermal decomposition properties of nano composites were also measured and analyzed. Results show that the product particles are close to spherical in shape and range from 0.5 μm to 5 μm in size. In the product particles, β-HMX particles with size ranging from 50 nm to 100 nm are uniformly and discretely dispersed in NC binders. The drop height of nano NC/HMX composite particles (66.1 cm) is more than triple as high as that of raw HMX (21.6 cm), exhibiting considerably low impact sensitivity. Moreover, nano composite particles are easier to decompose and decomposed more rapidly than do raw HMX under the thermal stimulus due to the lower peak temperature and activation energy and higher reaction rate. Therefore, nano composites are expected to be candidates filled in high burning rate propellants. [ABSTRACT FROM AUTHOR]

The effects of various drying techniques, such as air, oven, freeze, and spray drying, on the morphological, thermal, and structural behaviors of two different nanofibrillated cellulose (NFC) materials were investigated. Field emission scanning electron microscopy (FE-SEM) observations indicated an interlaced network formation of predominantly in-plane fibrillar orientation for air- and oven-dried samples, while freeze and spray drying resulted in the formation of coarse and fine powder fractions. Comparison of redispersed powders obtained by freeze and spray drying indicated that aggregation phenomena are significantly reduced in freeze-dried specimens. Rheological and sedimentation analysis revealed that the freeze-dried NFC powders are more stable than spray-dried NFC powders when redispersed in water. Aggressive dehydration processes, such as freezing or heating, significantly influence the thermal stability of the dried cellulose samples. On the contrary, the crystallinity properties of dried NFC materials are very similar regardless of the drying treatment. [ABSTRACT FROM AUTHOR]

Agglomeration in spray dryers occurs by overlapping the spray patterns of multiple liquid nozzles and the airstreams containing recycled fine powder. In this work, the role of the recycled fines stream is explored by measuring the extent of agglomeration. Two scales are investigated, a smallscale dryer with nominal capacity of _ 1 kg/h and a pilot-scale dryer of _ 75 kg/h. Experiments were designed to investigate a number of parameters at three levels: low, medium and high about midpoints that represent typical operation at each scale. These operating points are representative of those available, or potentially available, to operators of agglomerating spray dryers: spray flow rate, spray solids concentration, spray droplet size, powder flow rate, and powder particle size. Drying conditions were kept as constant as possible and all experiments used skim milk powder. A measure of success, called the agglomeration efficiency, was developed based on examining the agglomerated product size distribution relative to the spray and fines. The efficiency reflects the proportion of particles sizes that disappear from the spray size distribution and then appear in the agglomerated product after the fines have been censored from it. Comparisons were made between the reference case of natural agglomeration when the dryer was run without fines, and later forced agglomeration trials with fines. These confirm that fines addition does promote agglomeration. Trials containing fines show that the extent of agglomeration depends principally on the mass flux ratio of fines to spray followed by the particle size of the fines; this can be linked to the probability of interaction between spray and fines in the turbulent interaction zone. The concentration of the spray liquid has a weaker effect on influencing forced agglomeration, but has a major influence on the final product particle size because high solids concentrations promote natural agglomeration when sprays interact. This relates to the development of surface stickiness which influences the success of collisions. The two scales of dryer have the same trends and approximately scale. [ABSTRACT FROM AUTHOR]

Natural fruit fibres have been used when spray drying a bioactive material, hibiscus extract, which contains significant amounts of anthocyanin. The extracts, when spray dried alone, produce powders that adsorb so much moisture that they deliquesce, forming liquid droplets in storage. The use of these fibres has demonstrated that the resulting extract and fibre powders do not deliquesce and reach a stable moisture state as powders. This situation of greater stability in the extract and fibre powders, regarding moisture sorption, than the spray dried extracts alone, may be due to the crystallization in the final extract and fibre powders caused by the fibres. Using this crystallization process to stabilize a bioactive extract in this way appears to be a novel process. [ABSTRACT FROM AUTHOR]

Response surface methodology (RSM) was used to optimize rice bran oil encapsulation using jackfruit seed starch - whey protein isolate blend as wall material by spray drying technique. Oil concentration (20, 25 and 30 %), wall material (Jackfruit seed starch & whey protein isolate) starch-protein ratio (1:1, 3:1 and 5:1) and spray drying inlet air temperature (140, 150 and 160 °C) were considered as process variables for optimization. A three-factor, three-level Box-Behnken design of RSM was used to conduct the experiments with the aim of maximizing encapsulation efficiency and minimizing peroxide value in the encapsulated powder. A polynomial regression model was fitted using design expert software, and the optimum conditions obtained were 20 % oil concentration, 3:1 starch-protein ratio and 140 °C spray drying inlet air temperature. The encapsulated rice bran oil powers obtained at optimized conditions offered 85.90 % of encapsulation efficiency and 1.18 meq/kg oil of peroxide value. The characterization study revealed that powder particles size (diameter) varied from 3.40 to 300.51 μm and most of the particles were smooth spheres with little appendages. [ABSTRACT FROM AUTHOR]

A comprehensive literature search for articles published on spray and freeze-dried anthocyanins from a large variety of berries was performed. Out of a total of two-hundred and eight collected values, anthocyanin content in encapsulates had a 120-fold variation depending on the raw material and type of encapsulating agents. Highest observed anthocyanin concentration amounted to about 3500 mg/100 g powder. In most cases increasing the amount of encapsulant agents led to a noticeable reduction in the concentration of anthocyanins, this being attributable to a predominance of the dilution effect. Retention of encapsulated anthocyanins after storage at 25 °C (in darkness) for periods between 90 and 180 days were in the range of 80–67%, as long as the water activity (aw) was 0.33 or less. Some predicted values of half-time (t1/2) from literature must be taken with precaution since in many cases they were derived from experimental measurements taken at storage times smaller than predicted half times. Anthocyanin degradation during storage occurred even below the glass transition temperature (Tg) of the amorphous matrices. [ABSTRACT FROM AUTHOR]

In this study, hydroxyapatite/polyvinyl alcohol (HAp-PVA) biocomposites were prepared using a spray drying method. HAp-PVA solutions fed to spray dryer were prepared by two different routes, namely, physical and in situ biomimetric methods. In the former method, HAp was synthesized without the presence of polymer and then HAp particles were incorporated into a PVA solution. In the second one, hydroxyapatite was in situ synthesized in the presence of PVA. Experiments were also run to investigate the effect of the molecular weight of PVA on the structure of spray-dried biocomposites. Fourier transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy and particle size analyses were performed to characterize the produced HAp-PVA composites. [ABSTRACT FROM AUTHOR]