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5 Figuras.-- 8 Tablas, A factorial design was performed for the microencapsulation of chia oil by spray drying at pilot-scale, to validate the results obtained previously at laboratory scale in a Büchi-B290. The effects of drying-air inlet (Tinlet) and outlet (Toutlet) temperatures in a Niro Production Minor on the solid yield, thermal efficiency, theoretical droplet evaporation times, and physico-chemical properties of powders were analyzed. The theoretical droplet evaporation times (0.31−0.54 s) were calculated considering the constant and falling rate periods and a negligible relative velocity between spray and air. Critical diameters between 31.77–41.57 μm were estimated for microcapsules, depending on the process conditions. After scale-up of the spray drying operation, higher solid yields (74.24–79.79%), thermal efficiencies (27.56–73.19%), encapsulation efficiencies (96.97–98.57%), and enhanced flowability of products, compared with experiments at laboratory scale, were observed. Moreover, the scale-up did not affect the chemical composition of microencapsulated oils, their fatty acid composition before and after in-vitro digestion processes. A global optimization was performed at pilot-scale and the process conditions that simultaneously optimized all the responses was 160 °C × 90 °C (Tinlet × Toutlet)., This research was financed with grants from Consejo de Investigaciones Científicas y Técnicas (CONICET), Argentina. The authors would like to acknowledge the Iberoamerican Project CYTED 119RT0567. María Gabriela Bordón would like to acknowledge the fellowships from CONICET and from Secretaría General Iberoamericana-Fundación Carolina.

Spray and freeze drying practices for production of the probiotic Bacillus amyloliquefaciens H57 as a power for feed applications were investigated. The importance of inlet temperature, feed rate, solid content, and limestone, a heating protectant, concentration was demonstrated. Spray drying outlet temperature appeared to be crucial for survivability of B. amyloliquefaciens H57. Studying inactivation kinetics at 80, 90, and 100 °C revealed the highest D-value at 260.7 ± 47.3 min at 80 °C before gradually declining with increasing temperature. By considering the D-value, a high survival rate of 100%, which was far superior to freeze drying at 60 ± 4%, was obtained when the spray drying outlet temperature was maintained at 80 °C with 175 ± 2 °C inlet temperature, 20.9 ± 0.4 mL min−1 feed rate, 20% solid content, and 1:0.3 ratio of dry mass of the probiotic material to limestone. After 50-days of storage, significant differences in the viability of B. amyloliquefaciens H57 were observed between the powders obtained by the two drying methods. Storage temperature had a substantial impact on the probiotic stability. Best viability retention was spray dried powder stored at 4 °C. This work demonstrates that spray drying can be an effective method for producing a functional probiotic and highlights its potential for applications in feed supplement manufacturing.

The number of studies on the surface composition of microparticles obtained by spray drying has increased due to the interest in understanding the relationship between the characteristics of these microparticles and the oxidation stability of encapsulated bioactive compounds. The aim of this study was to evaluate the effect of emulsification techniques on the distribution of components on the surface, microstructure, and physicochemical properties of encapsulated β-carotene microparticles obtained by spray drying. Emulsions created by microfluidization and observed by XPS showed a greater presence (11.35–16.82%) of hydrophilic amino acids (histidine, glycine, serine, threonine) on the surface. Emulsions obtained by rotor/stator system exhibited low encapsulation efficiency (9.1–46.0%), and the microparticles presented a high number of surface irregularities (shrinkage and dents) compared to the microfluidization samples. In contrast, emulsions obtained by microfluidization showed shorter wetting (12.37–14.47 min) and solubility times (25.66–30.22 min), attributed to the percentage of protein on the surface of microparticles. The characteristics of the microparticles provided by the microfluidizer could help in the design of fast-hydration and dispersion powder products by spray drying.

Face centered central composite design was used to investigate the effect of spray drying process parameters (inlet temperature, atomization pressure and feed flow rate) on selected quality parameters of whole camel milk. During storage by freezing, the integrity of camel milk fat globules is maintained with observed aggregation. Whole camel milk contains 12.18% total solids, 3.5% protein and 3.99% [w/w] lactose whereas for the powders, the total solids content was in the range of 94–97%, protein 22–29% and lactose 27–31% [w/w]. By combining response surface methodology with desirability function, the spray drying process of whole camel milk was optimized with objectives of maximizing the yield and minimizing undesired quality degradation parameters. Consequently, it was possible to recover 62% of total solids without affecting the desired aspects of the final physico-chemical properties of powders (minimum insolubility index of 0.1 mL and surface fat content of 4.2% [w/w]) with targeted final moisture content of 4.5% [w/w]. These properties would make the powders safe during extended period of storage.

The aim of this work was to encapsulate of citrulline extract from watermelon rind (by-product) by spray drying. Two different pectins were probed as wall materials in addition to maltodextrin. A Box-Behnken design was applied and three different parameters were evaluated as factors: commercial pectin (CP) concentration, orange produced pectin (OPP) concentration, and inlet air temperature. Different powder properties were evaluated as response variables including drying yield and encapsulation efficiency. The spray drying process was optimized by the desirability function. Higher drying yields, moisture contents and encapsulation efficiencies were reached at higher commercial pectin concentration. The optimal spray drying conditions were also determined. The obtained powder at the optimal conditions was characterized using Modulated differential scanning calorimetry and thermogravimetric analysis. In conclusion, citrulline extract spray-dried powders showed that could be stable during storage, so it might be used as an additive in foods to obtain functional products for human consumption.

Background Nowadays, there is a growing trend in the consumption of bioactive food ingredients and their use in the production of functional foods. Since these bioactive components are very sensitive to process and environmental conditions, and also to deliver them appropriately into our body, encapsulation technology has been emerged as a promising solution to achieve these goals. Spray drying is one of the most common and popular techniques for the encapsulation and drying of food ingredients. Scope and approach With the emergence of nanotechnology and its many benefits, scientists have focused on the development of nano-based materials and techniques in the food industry. Bioactive ingredients loaded in nanoparticles and nanocarriers could be applied as helpful nano delivery systems for the production of functional foods and nutraceutical delivery systems. The problem with conventional spray drying is the limited possibility of obtaining powder nanoparticles as the cyclone separating units can not result in collecting those very small particles. Nano spray dryer has been designed successfully to address this issue. This article will focus on the fundamentals of a nano spray drying system and its applications in the food industry. Key findings and conclusions The scientific findings so far confirm that the nano spray dryer technology has been well-practiced in the drying and encapsulation of different food ingredients such as vitamins and minerals, phenolic compounds, carotenoids, and essential oils and fatty acids, although it is still at the beginning. It is possible to produce powder nanoparticles with a uniform size distribution through the ultrasonic atomizer in this system and electrostatic separation unit. A very small volume of sample is needed for this instrument which is a big advantage for expensive raw ingredients. The main challenge is that there is no possibility to conduct pilot or industrial scale experiments with this nano spray dryer system for the commercialization of the relevant products that could be available in the coming years.

This study aimed to evaluate the potential of maltodextrin (MD) combination with gum arabic (GA), and whey protein isolate (WPI) on the microencapsulation of gurum seeds oil by a spray-drying method. Three formulations of protein-based (PB) (WPI: MD, 2:1), carbohydrate-based (CHOB) (GA: MD, 2:1), and mixed (MIX) (WPI: GA: MD, 1:1:1) wall materials were designed. The moisture content and water activity were in the range of 1.65–3.67% and 0.17–0.31, respectively, which is suitable for long-term storage. The best results were achieved when gurum seed oil was microencapsulated with carbohydrate-based, where it had the highest microencapsulation yield (92.80%) and microencapsulation efficiency (97.38%). Carbohydrate-based showed the highest relative crystallinity (32.25%) and the temperature of the glass transition (58.20 °C). FT-IR revealed that the oil was well encapsulated in the microcapsules. SEM of microcapsules showed spherical shapes without any apparent cracking on the surfaces. During the oxidative stability study, carbohydrate-based microencapsulation was the wall material that best protected the active materials against lipid oxidation.

Background Spray drying is still the most important technique for the microencapsulation of bioactive ingredients. It makes possible to create easy-handling powdered microcapsules from liquid material in one simple and easy-scalable operation. However, the selection of proper wall material is crucial to obtain high retention of biological activity, high encapsulation efficiency, beneficial physical properties, high bioavailability and storage stability (both in terms of physical and biological properties). Scope and approach During last decade there was a trend to apply new types of biopolymers as wall materials, as additional compounds or as complete substitutions to conventionally used maltodextrins and gum arabic. Such approach provides new “clean label”, “green label” and health-promoting properties to the obtained microcapsules. Moreover, it creates also new possibilities for waste valorization. On the other hand, there is still a question about the technological suitability and properties of such biopolymers applied as wall materials. The review summarizes the investigations done in this topic during last decade. Key findings and conclusions the delivery of additional health benefits with wall materials and sustainable methods to obtain them, is a current trend in spray drying encapsulation.

TGase treated soy protein isolate (SPI) was confirmed to improve the survival of Lb. bulgaricus CICC 6047 subjected to spray drying. The viability of this strain increased from 70.69 % to 86.01 % due to elevating thermal stability. The smoother bacterial cell surface was observed by TGase treated SPI. TGase treatment changed the secondary conformation of SPI, having α-helical structure increased. Chemical bonds (hydrogen bond, CN bond, NH bond) proved the enzyme-modified SPI to have enhanced resistance to heat. The addition of TGase treated SPI allowed other LAB strains to tolerate the spray drying better. Their survival percentage after spray drying was 83.44 % for Le. mesenteroides CICC 6055, 80.64 % for Lb. acidophilus NCFM, 87.79 % for B. animalis BI-03 and 87.02 % for Lb. plantarum CICC 6009, respectively. The good survival of the selected LAB strains from TGase treated SPI powders was observed during storage of 8 weeks at 4 °C.

As a green and safe physical technology, irradiation is increasingly used to improve starch properties. In the study, oat starch was pre-gelatinized at 70 °C followed by spray drying. Subsequently, the spray-dried starch (SDS) was exposed to electron beam (e-beam) irradiation at different doses to obtain new pre-gelatinized starch. Spray drying caused a decrement in the ratio of long B3 chains and the molecular weight of starch. Spray-dried starch (SDS) slightly increased solubility and swelling power than native starch. When SDS was subjected to e-beam irradiation, its solubility and swelling power increased dramatically, but the pasting viscosities, gelatinization temperatures, apparent viscosity, storage modulus (G') and lost modulus (G″) reduced. The depolymerization of starch molecules and the breakage of amylopectin chains might be responsible for changing the physicochemical properties of e-beam irradiated starch. These results showed that spray drying combined with e-beam irradiation would potentially produce new pre-gelatinized starch.

The gelation properties of soy protein isolate (SPI) were influenced by the addition of salt ions (SI) before spray drying combined with dynamic high-pressure microfluidization (DHPM). Compared with SPI, SPI treated using SIDHPM (SIDHPM-SPI) markedly increased in gel hardness, springiness, cohesivenessand chewiness upon heating (p

Maltodextrin, modified starch, inulin, alginate, gum arabic, and combinations thereof were used as carrier agents for spray drying of carotenoid-rich goldenberry (Physalis peruviana L.) juice and compared to cellobiose as an alternative carrier. Powders were analyzed with respect to particle size and morphology, yield, moisture content, cold water solubility, suspension stability, hygroscopicity, carotenoid encapsulation efficiency, and carotenoid retention during storage. A high initial carotenoid concentration after spray drying, a high encapsulation efficiency of 77.2%, and a slow carotenoid degradation kinetics favored the high carotenoid content of the cellobiose powder at the end of the storage. Cellobiose might protect the carotenoids from degradation processes by light exposure, high temperature, and oxygen due to a tighter particle crust and larger particle sizes. Therefore, cellobiose may be considered a potential carrier agent for the encapsulation of carotenoid-rich fruit juices., Graphical abstract Image 1, Highlights • Goldenberry juice was spray dried with different carrier agents. • Cellobiose was used as carrier agent in the present study for the first time. • The cellobiose powder provided the best retention of carotenoids. • Spray drying promoted isomerization reactions of all-trans-β-carotene. • Cellobiose proved to be effective for spray drying of carotenoid-rich juices.

This work studied pineapple-mint juice drying by spray drying. The effect of 0, 3, and 15% of maltodextrin addition in the solution fed in the spray dryer was evaluated. The results showed that it is possible to dry pineapple-mint juice without a carrier agent. A two-level full factorial design of experiments was applied to quantify the effect of spray drying conditions (including the addition of 3% maltodextrin on pineapple-mint juice) on powder physicochemical properties. The estimated effects demonstrated that all variables have affected responses (except powder solubility). Interested in investigating pineapple-mint drying without maltodextrin, the two-level factorial design was further expanded to a central composite design, and additional experiments were realized, resulting in preservation of the natural green color of pineapple-mint juice, and a yield of 35%. The results suggest that mint may help in pineapple-mint juice drying.

Spray-drying is an encapsulation method that can be used to protect iron from oxidation. Hydrolysed glucomannan has shown potential as an encapsulant due to its ability to form a fine, dense network upon drying. The aim of this study was to evaluate the potential of hydrolysed glucomannan as a matrix for iron at inlet air temperatures of spray-drying of 110 °C, 120 °C, 130 °C and 140 °C. The physicochemical properties and performance of the iron encapsulation powder were determined. The results indicated that the inlet air temperature influences the properties and performance of the powder. An increase in the inlet air temperature from 110 °C to 140 °C led to a greater loading capacity and particle size distribution but had an insignificant impact on the moisture content, solubility and swelling. Higher drying air temperatures tended to produce a darker powder. The morphological analysis revealed that higher inlet drying air temperatures produced powders with rounder shapes, whereas lower temperatures produced irregular shapes that tended to form deep concavities on the powder surface. The samples from all inlet temperatures showed similar functional groups but in different intensities. The release of iron at pH 6.8 was higher for the lower inlet temperatures. Samples with the highest inlet temperature showed the highest performance in protecting iron from oxidation. Considering the performance, 130 °C is recommended as the inlet air temperature for iron spray-drying encapsulation using hydrolysed glucomannan.

Background The essential fatty acids (EFAs) are recognized as functional oils for humans as they possess nutritional and pharmaceutical benefits and can promote whole-body health in different ways. Scope and approach This review describes and classifies different types of EFAs, gives an overview of the spray drying process alongside its probable challenges for encapsulation of functional oils. Also, various used wall materials, and the effects of the process conditions on the encapsulation efficiency of functional oils have been discussed. Moreover, it focuses on the spray drying encapsulation of functional oils derived from marine and plant-based sources in recent years (2016-2019), and the fortification of different foods with encapsulated functional oils. Key findings and conclusions Protecting EFAs through efficient methods such as spray drying encapsulation and enriching the various foods with encapsulated functional oils is an emerging field, which has drawn lots of attention these days. The wall materials (carriers) and spray drying conditions are two major influential factors that can easily affect the properties of final produced powders.

In this study, oil palm milk was spray dried to produce palm milk powder in order to prolong the shelf life and easy storage. The objective of this research was to determine the effect of spray drying parameters on palm milk powder properties, which were inlet temperatures (120 °C, 140 °C, and 160 °C), feed flow rates (5 mL/min, 7 mL/min, and 14 mL/min), and ratio of additive (maltodextrin) to oil palm milk. Based on the powder yield, the optimum conditions for oil palm milk powder production was determined. Moisture content, fat content, solubility in water, flowability of powder, and hygroscopicity were analysed for the powder samples. Powders produced at the highest inlet temperature show the lowest moisture and fat contents. Inversely, the moisture and fat contents were the highest at the highest feed flow rate. However, the moisture content was the lowest and fat content was the highest at the highest ratio of maltodextrin to oil palm milk. The powder were easily soluble in water as shown by the time taken to dissolve varies between 8 and 24 s. Based on Hausner ratio, the palm milk powder was categorised as low cohesiveness which match to good flowability as indicated by Carr’s Index. The powder achieved non-hygroscopic state when it was produced with the highest ratio of maltodextrin to oil palm milk. The optimum spray drying conditions was at 160 °C for inlet temperature and 7 mL/min for flow rate and 9% (w/v) of maltodextrin for percentage ratio of maltodextrin with the highest powder yield obtained was 45%.

Spray drying is commonly used to manufacture food and dairy powders at industrial scale. Bioactive peptides, as hydrolysis products from various food proteins, are gaining interest due to their biological functionality including immunomodulation, antimicrobial, and antioxidant properties. This article reviews several bioactive peptides/hydrolysates from different food sources, focusing on their processing and final powder characteristics. Additionally, we propose a strategy for encapsulation of food peptide/hydrolysate via spray drying. The identification of suitable drying parameters and/or formulation could help overcome the limitations associated with the current processing of food peptides.

The suitability of the perilla seed oil Pickering emulsion stabilized by the ovalbumin (OVA) - gum Arabic (GA) polyelectrolyte complex for spray drying was investigated and the resultant powder was characterized. The OVA - GA complex conferred enhanced stability to the emulsion than OVA, GA, and their mixture. The viscosity of the Pickering emulsion was highly sensitive to stabilizer concentration and that fabricated by 2% OVA - GA complex showed acceptable viscosity and powder yield. The Pickering emulsion was more effective in preventing oil leakage during spray drying than the OVA-stabilized emulsion and the resultant powder possessed an oil content of up to 77.7%. Besides, the spray-dried Pickering emulsion powder showed greater rehydration and better flowability than that of the OVA-stabilized emulsion powder. Hence, the Pickering emulsion stabilized by the OVA - GA polyelectrolyte complex is promising as a novel feed for the production of oil powders by spray drying.

The storage of microorganisms in liquid form is the main drawback of commercializing epiphytic coffee yeasts. This work aimed to evaluate the fermentative performance of microencapsulated yeasts by spray drying in a coffee peel and pulp media (CPM). The yeasts, Saccharomyces cerevisiae CCMA 0543, Torulaspora delbrueckii CCMA 0684, and Meyerozyma caribbica CCMA 1738, were microencapsulated using maltodextrin DE10 (MD), high maltose (MA), and whey powder (WP) as wall materials. A Central Composite Rotational Design (CCRD) was used to investigate the effect of operating parameters on the microcapsules' cell viability, drying yield, and water activity. Yeasts reached cell viability and drying yields above 90 and 50 %, respectively. WP maintained the cell viability of the three yeasts over 90 days of storage at room temperature (25 °C) and was selected as a wall material for the three yeasts. M. caribbica showed to be more sensitive to spray drying and less resistant to storage. Some differences were found in the fermentation of the CPM medium, but the microencapsulated yeasts maintained their biotechnological characteristics. Therefore, the microencapsulation of epiphytic coffee yeasts by spray drying was promising to be used in the coffee fermentation process.

Current production of probiotic preparations must meet several criteria to be competitive on the market, like inexpensive growth medium based on sustainable resources, reduction of the number of unit operations, and exploitation of cost-effective preservation method. Implementation of the new solutions should not negatively affect the quality of the product, such as the number of living cells or the product safety. In the present study, we used a highly concentrated, raw corn flour-based (CF) medium for cultivation of probiotic L. plantarum LOCK 0860 strain and as a matrix in the following spray-drying process. Prior to drying, the post-culturing liquid was supplemented with a newly developed, optimized blend of protective agents, shown to increase the cell’s viability over 4-fold. Experimentally obtained data were used for the process model simulation at industrial scale, where the optimized probiotic component was supplemented with inulin as the prebiotic and standardization agent. Techno-economic analysis of this process model indicated a high net present value (NPV) at a selling price of $5.00 per kg of the preparation, which represent highly promising economic benefits. Sensitivity of unit production cost and the number of batches per year was estimated in the simulation, and the critical factors were identified, as well.

The formulation of bioactive powders is crucial to their property, functionality and bioaccessibility. This study investigated the incorporation of Ca2+ as a protectant aid for producing active dry probiotics via spray drying, and explored the mechanism underlying the positive effect of Ca2+ on cell viability. At inlet temperature of 98 °C and outlet temperature of 65 °C, supplementing 1 mM CaCl2 to either 10 wt% lactose or 10 wt% trehalose solution increased the survival ratio of Lactobacillus rhamnosus GG (LGG) from 5% to 30%. The growth capability of dried LGG was also enhanced in the presence of calcium. Powder properties including particle morphology, amorphous state and infrared spectrum were minimally influenced at such a low Ca2+ loading. By contrast, adding 1 or 100 mM Ca2+ in reconstitution solution or MRS agar plates notably improved the survival of LGG cells during single droplet drying with pure lactose protectant. The findings suggested that the protective mechanism of Ca2+ is based on enhancing the intrinsic tolerance of LGG cells, rather than modifying the powder properties. Given the protective effect of Ca2+ on probiotic cells under stressful conditions, calcium-containing dry probiotic products that confer duel benefits to consumers may be developed as new types of functional foods.

The influence of whey protein isolate (WPI), maltodextrin (MD), and their combinations (MD:WPI, 1MD:3WPI, and 3MD:1WPI) as wall materials for the co-encapsulation of paprika and cinnamon oleoresins (OPC) by emulsification followed by spray drying (150 °C, 6 mL/min) were evaluated. The resulting microparticles were evaluated in terms of their physicochemical and morphological properties. They showed irregular surfaces with cavity formation, with mean particle diameter ranging from 15.42 to 33.46 μm. The powders had low Aw values (0.23-0.27); moisture values in the range of 4.45-5.19%; high solubility; and satisfactory encapsulation efficiency (83%) except for the formulation containing only MD as wall material. After rehydration, the values for droplet sizes were similar to those of the emulsions before drying. Color parameters, carotenoid content, antioxidant activity, and size were evaluated during storage under different storage temperatures (25 and 45 °C) over 90 days. Significant degradation of active compounds over the storage period was observed at 45 °C, resulting in the color change and in greater moisture, Aw, and particle size. The 3MD:1WPI formulation can be considered the best, based on its physicochemical characteristics, good protection of the active compounds during storage, and low cost. The results suggest that these microparticles can be used as dyes and antioxidants in foods.

In the present investigation, novel nano-curcumin enriched milk cream powder (CP) was formulated using microfluidization (at 100 MPa/2 passes) followed by spray drying (at three different temperatures: 150, 170 and 190 °C) with sodium caseinate (N) and gum arabic (G) as encapsulating materials. The effect of processing and encapsulating materials on the powder functionalities, particle size, encapsulation efficiency, morphology, fluorescence properties, bioaccessibility and cytotoxicity were studied. Results showed that NCP (spray dried at 190 °C) had significantly higher yield (68 %), encapsulation efficiency (EE) (93 %), and lower particle size (724 nm) than that of GCP. Fluorescence spectra of the powders revealed characteristic 'blue shift' phenomenon indicating better encapsulation and protection of the nano-curcumin corroborating EE results. SEM images showed distinctive features of NCP and GCP; wherein, NCP had shrivelled and irregular surface as compared to the GCP which exhibited round shape and smooth surface. TEM results confirmed that curcumin particles were in the nano-scale (50-250 nm) for both NCP and GCP. In vitro simulated digestion showed significantly high (88.48 %) curcumin bioaccessibility of NCP plus remarkable inhibition of HepG2 cells; whereas, no cytotoxicity was observed in Caco-2 cells by MTT assay. Formulation's applicability was shown by reconstituting powders as a 'cream spread' wherein high sensory acceptability observed. Sodium caseinate was found to be an excellent delivery vehicle for the fortification of nano-curcumin in the cream powder. To our knowledge, this is the first report of formulating a novel nano-curcumin fortified cream powder which has tremendous potential as a functional food ingredient.

In this research, date powder was produced by drying aids including Tween 80, pectin, and whey protein concentrate (WPC) at different pH values (5.0, 6.5, 8.0, and 9.5) and using a spray drier at different temperatures (160, 170, 180, and 190 °C); then moisture content, solubility, hygroscopicity, bulk density, and total phenolic compounds (TPC) were determined and their correlation with structural characteristics of date powder was analyzed by Taguchi method. Interactions of pectin-surfactant, and pectin-WPC were more effective on moisture and bulk density of date powder, respectively. Although hygroscopicity of different treatments was in narrow range of 25–29%, temperature had the highest impact on TPC; beyond 170 °C, TPC of date powder decreased. Treatment No. 7, with the highest WPC level and pH values of 5, maintained the highest TPC content (701 mg 100 g−1) in date powder. SEM images revealed that pH = 9.5 and lower temperatures led to smaller particles.

Condensed skim milk (CSM) was high pressure jet (HPJ) processed at 100–500 MPa and then spray dried to obtain skim milk powders (SMP-100 to SMP-500). Physical and instant properties of SMP-100 to SMP-400 were similar to those of the control. However, SMP-500 showed a higher apparent particle density (1.25 g cm−3) and a lower solubility (93.2%) compared to the control. A marked increase in foam expansion index (FEI) and foam volume stability index (FVSI) was observed for the reconstituted SMP-400 and SMP-500, with the latter showing a FEI > 110% and a FVSI > 85%, 8 h after foaming. Moreover, emulsions prepared with reconstituted SMP-500 showed a higher emulsion stability index (ESI) compared to other SMPs. The observed differences in interfacial properties of reconstituted SMP-400 and SMP-500 are consistent with HPJ-processed skim milk, which showed extensive pressure- and shear-induced casein micelle modifications.

The aim of the present study was to investigate the application of octenyl succinic anhydride (OSA) starch and chitosan to form multilayer nanoemulsions in the spray-drying microencapsulation of β-carotene in oil. Initially, the single and bilayer nanoemulsions were prepared and optimized by varying their compositions with the characterization of mean particle diameter (MPD), polydispersity index (PDI) and zeta-potential (ZP). The optimized composition of the bilayer emulsion was 9 wt% medium chain triglycerides (MCT) oil phase, 4.6 wt% OSA starch and 0.3 wt% chitosan. The MPD, PDI and ZP of the bilayer emulsion were 183.6 ± 0.7 nm, 0.17 ± 0.03 and 24.9 ± 1.9 mV, respectively. The stability of single and bilayer emulsions against acidic pH was evaluated. In the spray-drying process, the effects of OSA starch/maltodextrin as wall materials on the bilayer emulsion were investigated. Another complex interfacial layer with adjustable surface positive charges could be formed by mixing the bilayer emulsion with these wall materials. The spray-dried microencapsulated particles were characterized and the degradation of β-carotene at different temperatures was studied. The stability of encapsulated β-carotene was influenced by the different constituents at the oil in water interface and the multilayer interface was demonstrated to provide the best protection during storage. These results have important implications for the spray-drying microencapsulation of functional additives with OSA starch as both emulsifier and wall materials.

The aim was to obtain alcohol-free, water-dispersible propolis powder from non-dewaxed propolis extract, with high levels of phenols, with either freeze-drying or spray-drying. Optimisation was performed with different wall materials, centrifugation settings and propolis:carrier ratios, and was carried out by monitoring the effect of one parameter at a time on the dependable variables. The powders obtained contained high phenol levels, which included known bioactive components, and also showed high dispersibility in cold water and high antioxidant activity. Furthermore, the propolis powders were stable in water for up to 24 h, and the release of encapsulated phenols did not change across different environmental values, as pH 3–6. Differential scanning calorimetry showed that propolis interacts with and stabilises the carrier material (gum Arabic), also high pressure liquid chromatography showed that the profiles of the powders remained unchanged across all encapsulation techniques. This study demonstrates that the same propolis formulations can be fine-tuned to suit specific final applications and confirms that freeze-drying is a viable alternative to the more established spray-drying for encapsulation of propolis. This study also demonstrates that non-dewaxed propolis extract is a better alternative for encapsulation purposes, as no phenolic compounds are lost during its processing.

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

The microencapsulation process of Trichoderma spp. by spray drying (SD) aims at the protection and suitability of these to the use in agriculture as controllers of phytopathogens. The objective of this study was to evaluate the lethality temperature of Trichoderma asperellum conidia by spray drying, studying the use of sucrose (SU), maltodextrin DE20 (MD20), gum arabic (GA), whey powder (WH) and lactose (LA) as wall materials (WM) in the microencapsulation process. The lethality curves of Trichoderma asperellum conidia dry in SD without wall material were analyzed between the drying temperatures of 60 to 120 °C. The microcapsules with the various wall materials were dried at 80, 90 and 100 °C. The five different wall materials were characterized for their moisture, water activity, hygroscopicity, water solubility and viscosity in suspension. The microcapsules produced were evaluated for moisture, water activity, conidial viability (CV), survival percentage (SP) and scanning electron microscopy (SEM). The highest percentages of conidial lethality were observed at drying temperatures above 90 °C, both for the tests with and without the wall materials. Among the wall materials studied, the highest percentage of conidia survival with 90 °C drying air temperature was maltodextrin DE20 (92.89 ± 1.47%), followed by whey (82.84 ± 2.35%), sucrose (82.55 ± 2.01%), gum arabic (81.59 ± 0.37%) and lactose (44.73 ± 0.40%). After obtaining the results it was verified that the MD20 presented high potential for the microencapsulation process, thus, the lethality curves of the conidia microencapsulated with MD20 were made by varying the inlet air temperature from 60 to 120 °C. The data obtained showed that even with the addition of wall material, when air inlet temperatures above 90 °C were used, it was not possible to maintain the cell viability of the conidia.

Recently, there is a strong interest in incorporation of pea protein as a preferred alternative to animal protein into protein-fortified food. However, the utilization of pea protein as a food ingredient has been largely limited because of its poor functionality. The aim of this study was to understand if solid dispersion-based spray-drying processing could be applied to enhance the solubility and mitigate off-flavour in pea protein isolate (PPI). The influence of amorphous matrix carrier type (gum arabic and maltodextrin), and PPI to carrier ratio (90:10-60:40) on physical properties, solubility, and off-flavour profile of PPI was investigated. The results demonstrated the possible mechanism by which factors such as surface area/volume ratio, hydrogen bonding, and electrostatic interaction between PPI and carriers enhance PPI solubility. Meanwhile, beany flavours were mitigated through the unfolding of secondary structure of PPI by forming solid dispersions with gum arabic or maltodextrin during spray-drying.

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

State-space thermodynamic modeling of vanilla ethanolic extracts spray drying with heat pump and N 2 was developed. Thermodynamic modeling considers activity coefficients for Raoult law deviations of ethanol vapor pressure, water vapor pressure, ethanol evaporation latent heat and water evaporation latent heat in a N 2 -ethanol-water-vanilla solids system. State space considers 12 ordinary differential equations (ODEs) for ethanol and water concentrations in solid, N 2 and condensed liquid; temperatures and condensed liquid rate. The model was validated with 32 treatments of vanilla ethanolic extract experimentally spray dried with heat pump and N 2 . The mathematical model reproduced the experimental gas outlet temperature with 4% of averaged error. An additional two parameters fit reached 11.4% of averaged error with respect to product outlet moisture and gas outlet temperature simultaneously. Proposed model demonstrated that heat pump spray drying can reach a 58% of thermal efficiency and a conventional spray drying can reach only 30%.

Feijoa (Acca sellowiana B.) is a fruit harvested in South America that is characterized by its nutritional value, high pectin content and high trading potential. In this study, freeze concentration was combined with spray drying to produce feijoa powder. Freeze concentration technology is proposed as a step prior to spray drying to increase the solid concentration and to avoid the feijoa gelation process. The drying parameters were optimized by studying the inlet air temperature (180, 195 and 210 °C), maltodextrin concentration (7, 16 and 25%) and atomizer system (two-fluid nozzle or rotary disk) on a pilot scale spray dryer. The process yield, moisture content, water activity, hygroscopicity, solubility, and colour preservation were determined. The freeze concentration technique allowed the solid content to increase without causing gelation and with low differences in colour. Statistical analysis showed that the maltodextrin concentration significantly affected all the response variables after spray drying. In addition, the temperature affected the solute yield and particle size. The optimum spray drying conditions to obtain feijoa pulp powder were 22.64% maltodextrin concentration, 180 °C inlet air temperature and nozzle as the atomizer system. At these optimum conditions, feijoa pulp powder with a 26.6% process yield, 6.5% (wb) moisture content, 20.7% hygroscopicity, 0.16 water activity, 92.8% solubility and ΔE of 27.71 were obtained. The combination of freeze concentration and spray drying allowed the production of fruit pulp powders from sensitive or gelled fruit pulps.

Atomisation is an integral element of the spray-drying process, whereby a bulk liquid feed is converted to discrete droplets, greatly increasing the surface area of the feed liquid and thereby increasing considerably the achievable rates of evaporation of water. These droplets, through evaporation of water in the main dryer chamber, become individual powder particles during the spray-drying process. This review provides a comprehensive examination of the most recent developments in atomisation technology for spray-drying, with a particular focus upon dairy applications (e.g., skim and whole milk powders, casein- and whey-based powders, and fat-filled milk powders). As well as a review of principles of different technologies for atomisation, such as rotary atomisers, pressure nozzle atomisers, pneumatic atomisers, ultrasonic atomisers and electrospray atomisers, the industrial applicability and challenges in use of each approach to atomisation are presented. Approaches for monitoring the atomisation process and other factors that influence atomisation, such as feed composition and key process parameters, are considered to provide a holistic analysis of the atomisation process.

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

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

Amylose-lipid complexes can be formed by interaction between amylose and lipid as ligands. This study determines the effects of ascorbyl palmitate (0, 15, 50, 100, and 200 mg/g starch) on the functional properties of maize starches (normal and high amylose maize starch), amount of ascorbyl palmitate bound, release of ascorbyl palmitate after enzymatic hydrolysis and ascorbyl palmitate antioxidant activity after spray drying. Spray drying of starches (normal maize starch and high amylose maize starch) with ascorbyl palmitate at 185 °C resulted in the formation of type I amylose-lipid complexes. Entrapment of ascorbyl palmitate in the starch matrix also occurred during spray drying, and this was observed with confocal laser scanning microscopy (CLSM) micrographs. As expected, more ascorbyl palmitate bound with high amylose maize starch than normal maize starch. Less than 40% of the bound ascorbyl palmitate to high amylose maize starch was released during pancreatic α-amylase hydrolysis suggesting that some of the complexes were indigestible and can be fermented in the large intestine. The antioxidant activities of the ascorbyl palmitate highly correlated (R = 0.97) to the amount released during enzymatic hydrolysis. It can be concluded that spray drying of maize starches can be used to encapsulate ascorbyl palmitate to form amylose-lipid complexes with a higher amount of ascorbyl palmitate bound with maize starches when spray dried compared to pasting method as previously reported.

Made available in DSpace on 2018-12-11T17:21:19Z (GMT). No. of bitstreams: 0 Previous issue date: 2018-10-15 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) The Peruvian carrot and cassava starches were processed by spray-drying and extrusion processes. The amylose content, molecular weight of amylopectin, morphology, granule size, crystalline fraction, and thermal and pasting properties were investigated and compared with those native starches. The spray-dried starches showed reduction on molecular weight of amylopectin and reduction on crystallinity. This process caused change in surface granules as folds and wrinkles, and consequence reducing in granule size, when compared to native starch. There were partial gelatinization of spray-dried starches, with the development of viscosity at room temperature. The Peruvian carrot starch was most susceptible by spray-drying process. Extruded starch showed great reduction on molecular weight and complete degradation on crystalline fraction. The surface morphology of these starches showed a melting mass, due to the fully gelatinization. With these unique properties induced by both processes, the possibilities of industrial applications of these starches are significantly increased. Center for Tropical Roots and Starches (CERAT) College of Agronomic Science (FCA) São Paulo State University (UNESP) Department of Food Engineering and Technology Institute of Biosciences Language and Physical Sciences São Paulo State University (UNESP) Department of Food Engineering Ponta Grossa State University (UEPG) Department of Food Science and Human Nutrition Food Sciences Building Iowa State University (ISU) Center for Tropical Roots and Starches (CERAT) College of Agronomic Science (FCA) São Paulo State University (UNESP) Department of Food Engineering and Technology Institute of Biosciences Language and Physical Sciences São Paulo State University (UNESP) CAPES: BEX 9551/14-0

The potential to use abattoir’s rumen fluid as a source to produce a carbohydrate degrading enzymatic feed additive by using spray-drying technique was studied. Rumen contents were taken from the slaughterhouse and powdered by spray drying with different hydrocolloids including sodium alginate (RA), guar gum (RG), chitosan (RC) and maltodextrin (RM) in two ratios (0.5 and 1% (w/v)). Fresh (RF) and spray dried rumen fluid without hydrocolloid materials (RN) were considered as controls. Residual activities compared to those measured in the fresh rumen fluid ranged from 68.6 (RC0.5) to 92.5% (RM1) for carboxymethyl cellulase, from 53.4 (RC1) to 73.2% (RM1) for avicelase, from 59.8 (RA0.5) to 84.6% (FM1) for amylase, and from 63.7 (RG0.5) to 95.8% (RM1) for filter paperase. Spray drying in the absence of a hydrocolloid resulted in 81.3% residual activity of carboxymethyl cellulase, 63.3% of avicelase, 68.6% of amylase, and 73.0% of filter paperase. The addition of 1% (w/v) maltodextrin was shown to retain the highest enzyme activities after spray drying. In addition, a dry matter degrading test was carried out to show the ability of the enzyme preparations at two concentrations (1 or 2% solution in phosphate buffer) to digest a typical dairy cow diet. At 1%, RF resulted in highest dry matter digestibility (P

Made available in DSpace on 2019-10-06T15:51:07Z (GMT). No. of bitstreams: 0 Previous issue date: 2019-09-01 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) The present study aimed to evaluate the influence of atomization and drying conditions in microencapsulation of carotenoids using chickpea protein (CP) and high-methoxyl pectin (HMP) complexes. The dimensionless numbers Weber (We) and Ohnesorge (Oh) and shear rate were calculated and related to atomization performance in the spray drying. The influence of drying temperature (154–196 °C) and feed flow rate (1.2–6.8 mL/min) on process yield (PY), moisture, carotenoid retention (CR), encapsulation efficiency (EE), color, particle size distribution and morphology of microparticles were investigated. The We values varied from 424.1 to 425.4, while Oh was a constant value (0.24). These numbers indicated that the emulsion was properly atomized in the spray dryer. The increase in shear rate at the nozzle caused a decrease in PY and lower CR. The temperature had a positive effect on PY, while the feed flow rate had a negative effect. The CR was higher in the high and low drying rates, while the lowest CR was observed at the central point. In general, the powder moisture was low (0.19–0.57%), the EE was high (82–92%), the particle diameter varied from 13 to 22 μm and the microparticles presented a morphology adequate for protecting the carotenoids. São Paulo State University (UNESP) Institute of Biosciences Humanities and Exact Sciences (IBILCE), Campus São José do Rio Preto São Paulo State University (UNESP) Institute of Biosciences Humanities and Exact Sciences (IBILCE), Campus São José do Rio Preto FAPESP: 2014/02910-7 FAPESP: 2016/06204-5 FAPESP: 2017/05107-9

Rhizobium leguminosarum bv trifolii strains TA1 and CC275e have been widely used as effective nitrogen fixing strains for white clover in New Zealand, but rhizobia survival on seeds is usually poor due to different stress conditions. The aim of this study was to select one of those commercial strains grown in a solid carrier (core) and study the influence of the core:polymer ratio in a microencapsulation process by spray drying using guar gum as coating material. First, strains TA1 and CC275e grown on peat and diatomaceous earth were exposed to temperature and desiccation stress. Both strains were stable at 40 °C and completely died after five minutes at 80 °C, while CC275e was more stable than TA1 at 60 °C. TA1 and CC275e slightly decreased viability after six hours drying with either carriers, with no differences between strains. A central composite design was used to develop the microencapsulation process. Independent variables were: inlet temperature (130 °C) and feed flow rate (5 mL/min). Microparticles presented rhizobia loading in 107 CFU/g and mean particle size between 10 and 30 μm. Optimized process reached 50% yield and 107 CFU/g loading. Rhizobia viability dropped two logarithmic units during the microencapsulation/drying process, possibly due to the negative effects of dehydration and high outlet temperature (≈70 °C), suggesting the need to continue optimizing the process by improving the thermal profile in the drying chamber.

In the present work, five polysaccharides were selected as co-encapsulant of skim milk based matrix and used for the microencapsulation of Lactobacillus paracasei Lpc-37 by spray drying. The morphological characterization, physical properties, encapsulation efficiency, gastrointestinal simulation, and storage stability of microencapsules were examined to evaluate the protective capacity against the adverse conditions of the different wall matrices. Addition of polysaccharides was associated with the enhancement of physical performance of microencapsulated powders, such as the flowability and water activity. Encapsulation matrices containing gum Arabic showed the greatest encapsulation efficiency of 97.1% (maximum survival 7.78 log CFU/g). L. paracasei Lpc-37 encapsulated with the matrices incorporating sodium alginate or sodium carboxymethylcellulose exhibited higher survival (>6.5 log CFU/g) after exposed to simulated gastrointestinal condition and lower viability loss (

This study microencapsulated anthocyanin compounds extracted from blueberry (Vaccinium spp.) by spray drying using different inlet air temperatures (120, 140 and 160 °C) and wall materials (maltodextrin DE20 and hi-maize) to evaluate the microcapsule characteristics, stability and behavior under simulated gastrointestinal tract conditions. The encapsulation efficiency, moisture content, water activity, particle size, determination of total monomeric anthocyanins, storage stability, morphology and simulated gastrointestinal conditions were analyzed as responses. The microcapsules produced with different wall materials and different inlet temperatures presented an encapsulation efficiency between 74.40 and 85.22%. The microcapsule which presented the lowest degradation constant (0.0060) and longest half-life (115.47 days) during storage was treatment T3 (9% maltodextrin DE20 and 9% hi-maize) at 140 °C. Treatment T3 also presented more uniform particles, ensuring a better protection and retention of the active material. Microencapsulation was effective in protection during storage and improved the delivery of compounds of interest under the simulated gastrointestinal conditions in comparison to the free extract during all the steps that comprised the simulated gastric system.

This study aimed to encapsulate garlic aqueous extract by complex coacervation with whey protein isolate (WPI) and chitosan (CH) with three degrees of deacetylation (DD; 83%, 94% and 96%), followed by spray drying. Preliminary assays of coacervation indicated that optimum complex coacervation occurred at a CH/WPI mass ratio of 0.2: 1 (w/w). The coacervates showed zeta potential values toward zero, confirming that coacervation occurred through electrostatic interactions between positive and negative charges of CH and WPI, respectively. The coacervates exhibited the shear-thinning behavior of pseudoplastic fluids. The magnitude of elastic modulus higher than loss modulus revealed the formation of an elastic gel structure. Creep–recovery tests showed that the coacervate with a CH DD of 96% had lesser compliance due to its more compact and stronger internal structure. For encapsulated garlic extract powders, phenolic compound retention efficiency ranged from 51% to 61%. FTIR confirmed the complexation between CH and WPI, and similar band profiles found among garlic extract and microparticles powders indicate that garlic compounds were intact and encapsulated. Scanning electron microscopy images showed all microparticles with a spherical shape and no evidence of cracking or fissures on the surface.

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

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

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

Date powder is a promising choice for replacement of white sugar in food formulation, especially due to its natural nutritious substances. In this research, for the first time, the impact of biopolymer complexes on microstructural properties of date powder was studied. So, effects of different concentrations of whey protein concentrate (WPC), pectin, and Tween 80 as well as pH values and temperatures on properties of date powder obtained by spray drying were surveyed through Taguchi approach. Drying yield and color of date powders were measured and microstructural characteristics of date powder were assessed by Fourier transform infrared, differential scanning calorimetry, and scanning electronic microscopy to detect critical changes, e.g. new emerging bonds, ascribed to different drying variables. High drying yield of 70% was achieved when WPC maximized and pH value kept at 5.0. Fourier transform infrared analysis revealed that the temperature of 170 °C and WPC level of 10% played crucial role in obtaining distinctive structure and hydrogen bonds between pectin and WPC of date powder. While glass transition temperatures of date powders were varied between 32.5 and 55.8 °C, higher glass transition temperatures seemed to be due to thermal shields caused by either film formation of WPC (in some treatments) or more protein-polysaccharide complex formation (in other treatments). Considering all parameters, 1% surfactant, 5% pectin, 10% WPC at drying temperature of 170 °C and pH value of 8.5 were determined as optimum values.