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Background. Amoxicillin trihydrate possesses poor solubility, compressibility, and flow behavior. Amorphous solid dispersion prepared by spray drying could solve all three problems at the same time. Objective. To prepare amorphous solid dispersion after screening of polymers by solvent casting method using a spray drying method. Methods. The solvent casting method was used to screen polymers, PVP/VA S-630, PVP K30, Soluplus, PEG 4000, HPMC AS, and HPMC HP55, in 1 : 1 and 2 : 3 ratios and followed by spray drying after polymer selection. Results. The dissolution performance of the formulation improved with time. The optimum feed rate and feed concentration were found to have an impact on the flow properties and particle size of spray-dried formulations, and they were selected as independent variables in a 32 full factorial statistical design. The ANOVA and regression analysis suggest that the developed regression model has a significant overall fit to the data and can explain a substantial proportion of the variability in the dissolution at 10 minutes. The optimized batch was selected based on the decisive factors of minimum and maximum values of response variables. Overall, the optimized batch demonstrated improved characteristics in terms of percentage yield (32.81%), dissolution at 10 min (49.70%), and angle of repose at 31.42°. Conclusion. This study provides valuable insights into optimizing formulation strategies for preserving the amorphous state of drugs and contributes to the development of stable pharmaceutical formulations. [ABSTRACT FROM AUTHOR]

The relationship between the properties of wall material and spray-dried microcapsules was investigated. Soybean oil was encapsulated with various concentrations of maltodextrin (10 and 20% w / w) and sugar beet pectin (0.5, 1, 2, 3, and 4% w / w) solution via spray drying with a three-fluid nozzle (3FN). The rheological properties of the wall material solution were characterized using a controlled strain rheometer before spray drying and were found to fit the power-law model. The rheological properties of a wall material within the range of the samples tested had a limited impact on the morphology of the microcapsules. Most spray-dried samples had a wrinkled surface with some microcapsules having a spherical shape with a hollow core. As the consistency index of the wall material solution increased, the particle size distribution of microcapsules became wider. The surface oil content of the microcapsules was between 1.3 and 3.4%, generally increasing as the consistency index of the wall material solution increased. The encapsulation efficiency (EE) was between 74.7 and 91.2%. When compared with the sample produced with a two-fluid nozzle (2FN), 3FN microcapsules were larger and had higher effective EE and higher oil loading than 2FN microcapsules. This study revealed that oil could be encapsulated by wall materials, without the preparation of an emulsion, with a 3FN, which will save time and energy for the encapsulation process. [ABSTRACT FROM AUTHOR]

The physicochemical properties and the survival of Lactiplantibacillus plantarum mixed with blend of fruit juice powders dried by spray and freeze drying methods were investigated. A formula containing maltodextrin 14% and malt extract 6% as a carrier and juices of red grape 20.4%, mulberry 75.6%, and strawberry 4.0% along with the bacterium (Lpb. plantarum) with 3 × 10 9 CFU/mL were dried by spray drying and freeze drying methods, separately. The physicochemical properties including color attribute, nutritional properties of the powders such as antioxidant, and phenolic content were measured. Drying efficiency of freeze-dried was 80.48%, which was higher than the spray-dried powders (50.84%). The higher antioxidant (87.95) and total phenolic content (3032.6 mg GAE/L) was achieved by freeze drying technique; however, lower moisture content and flowability as well as higher solubility and bulk density were obtained for spray-dried powders. The survival of probiotics in freeze-dried powders was higher than the spray-dried powders which can be related to mild conditions. The study indicated that the juice powders are suitable carriers for Lpb. plantarum and constitute good alternatives to highly acidic fruit juices. [ABSTRACT FROM AUTHOR]

Most probiotics are delivered in liquid media which tends to limit their shelf life thus, they are not convenient for the modern lifestyles. In this study, Limosilactobacillus reuteri DPC16 was encapsulated in 10% reconstituted skim milk (RSM), 10% gum Arabic, 10% maltodextrin, and a mixed wall material (2.5% whey protein isolate/2.5% gum Arabic/2.5% inulin/2.5% sucrose), (w/w). The mixture was then spray‐dried at 160°C/80°C and/or 180°C/100°C inlet/outlet temperatures. The spray‐dried DPC16 microcapsules were characterized for viable cells of the probiotic, aw, and morphology. Results showed that at the inlet/outlet temperatures of 160°C/80°C, RSM as an encapsulation wall material had the highest cell counts (98.06% ± 0.86%) with 0.196 ± 0.010 aw. Most of the powder particles (RSM) were spherical with dented surfaces. At 180°C/100°C, about 84% DPC16 cells survived in RSM capsules. Thus, RSM showed good potential as an encapsulating wall material to maintain high DPC16 cell viability during spray drying. Novelty impact statement: The encapsulation of Limosilactobacillus reuteri DPC16 using reconstituted skim milk (RSM) by spray drying at elevated inlet/outlet temperatures had lower encapsulation efficiency (EE), water activity, and smaller particle size of the microcapsules compared to RSM microcapsules spray‐dried at low temperatures. Mixed wall material comprising gum Arabic, whey protein isolate, inulin, and sucrose produced microcapsules with relatively high EE, low water activity, and some microcapsules with smoother surfaces which could improve powder solubility. [ABSTRACT FROM AUTHOR]

Griseofulvin (GF) is a hydrophobic drug with a low solubility. In order to improve the solubility of GF, which has low water solubility, this report uses the spray-drying technique to prepare complexes with lactose to promote the solubility and oral bioavailability of GF. The solution samples were spray dried using different ratios of ethanol or acetone solutions as dissolution media. By characterization of the obtained spray-dried powders, we found that the solubility of the different groups of samples obtained by spray drying was increased, and similarly, their dissolution rates were also increased to different degrees. By comparison, the greatest increase in solubility was obtained in an aqueous acetone solution, showing the greatest ability and efficiency of acetone in promoting the solubility of GF during the spray-drying process. [ABSTRACT FROM AUTHOR]

Syzygium zeylanicum (L.) is a common medicinal herb distributed in Asian countries and has been reported to possess significant antioxidant and antidiabetic activities. In this study, ethanolic extract from this plant was encapsulated by spray drying using resistant maltodextrin and its blends with gum Arabic, α‐cyclodextrin, β‐cyclodextrin, and γ‐cyclodextrin coating materials. The physical characteristics, antioxidant and antidiabetic activities, and phenolic release kinetics of the obtained microcapsules were evaluated. All coating formulations used for spray drying resulted in spherical microcapsules with high encapsulation efficiency and water solubility index. The single use of resistant maltodextrin showed the greatest release of phenolic compounds from microcapsules as well as antioxidant and antidiabetic capacities compared to the other blending formulations. Thus, resistant maltodextrin is suggested to be used as the coating agent to produce encapsulated powder containing Syzygium zeylanicum L extract which will be further supplemented into food and pharmaceutical products. Novelty impact statement: Bioactive ingredients extracted from Syzygium zeylanicum (L.) were successfully encapsulated with resistant maltodextrin by spray drying for the first time. The obtained phenolic‐rich microcapsules with high water solubility index and significant antioxidant and antidiabetic activities may be applied as a functional supplement for foods and pharmaceutical products. [ABSTRACT FROM AUTHOR]

The purpose of this experiment is to change the crystallization state of resveratrol and improve its solubility and dissolution in water by spray drying technology, so as to improve the feasibility of resveratrol in clinical application. The powder samples were spray-dried with different proportions of ethanol aqueous solution as dissolution medium. The powder samples were characterized by infrared spectroscopy, thermogravimetry/differential scanning calorimetry, and ultraviolet spectroscopy, and their dissolution characteristics were investigated. It was found that the solubility and dissolution rate of different groups of samples obtained by spray drying increased compared with resveratrol crystals, and 50% ethanol solution had the greatest solubilization effect. The experimental results show that this method has a positive effect on the solubility of resveratrol and can regulate its dissolution behavior. [ABSTRACT FROM AUTHOR]

The goal of this study was to investigate the influence of the emulsifier system on the changes in oil droplet size occurring during the drying step of spray drying of emulsions. Atomization and spray drying experiments were performed with emulsions stabilized with whey protein isolate (WPI) alone or in combination with low molecular weight emulsifiers (lecithin, mono‐ and diglycerides (MoDi), and citrem). Oil droplet coalescence was observed for the systems WPI/Citrem and WPI/MoDi, as the d90,0 increased from 0.86 ± 0.16 and 1.67 ± 0.35 µm after atomization to 1.83 ± 0.24 and 1.90 ± 0.17 µm after drying, respectively. Oil droplets stabilized with WPI or WPI/Lecithin remained stable during drying. Measurements of dilatational rheology of the interfacial film showed that phase angle values increase in the order WPI/Lecithin < WPI < WPI/Citrem = WPI/MoDi. Therefore, in the studied system oil droplet coalescence during drying increases when the elastic behavior of the interfacial film decreases. Practical applications: Spray drying of emulsions is a widely used process in the food industry for production of, for example, infant formula, dairy powders, and encapsulated aroma and coloring compounds. The oil droplet size in the resulting powder determines sensory aspects and stability of the final product. This study deepens the understanding of the changes in oil droplet size occurring during spray drying as affected by the formulation components, allowing therefore a better control of the quality of spray dried food emulsions. [ABSTRACT FROM AUTHOR]

Currently, green coffee beans (GCB) are used in the food industry for oil extraction. 85% of which is discarded as a residue termed. Green coffee waste extract (GCWE). Which contains antioxidant compounds that have beneficial health effects. Antioxidant compounds are easily degraded and sensitive to various environmental conditions which can be combatted. Through microencapsulation, specifically through spray drying, which is widely used owing to its simplicity and low operating costs. The aim of this study was to evaluate the optimal concentration of wall materials for encapsulating GCWE. The characterization of GCWE by high‐performance thin‐layer chromatography (HPTLC) indicated that the extract was rich in chlorogenic acid with 21.78 mg/g representing 31.71% of the total phenols. Thereafter, a composite central design was conducted to determine the optimal concentrations of the wall materials (fructans and gum arabic); the best concentrations were 3% fructans and 2% gum arabic. The encapsulation process produced microcapsules with a 94.36% encapsulate efficiency and a 27.45% (18.86 mg/g) concentration of chlorogenic acid. In conclusion, we evaluated the effect of wall material concentration and determined the optimal parameters of spray drying to protect the GCWE. Novelty Impact Statement: Spray‐drying microencapsulation using agave fructans and gum arabic as wall material showed an encapsulation efficiency higher than 90%, which allows preserving the antioxidant compounds present in the green coffee residue extract. [ABSTRACT FROM AUTHOR]

The demand for plant‐based proteins has significantly increased as compared to meat‐based proteins for a variety of reasons like increasing vegetarianism, meat analogs, and easy digestion. However, consumer acceptance for plant‐based proteins is low due to beany taste and off‐flavors. Therefore, this study aims to eliminate beany taste and off‐flavors of blood fruit seed protein by probiotic fermentation and spray drying. The probiotic fermented and non‐fermented protein isolate slurry samples were spray‐dried at 160°C and 180°C to get a shelf‐stable free flow protein powder. The probiotic count for the fermented spray dried samples at both temperatures was found less than 5 Log CFU/g; hence, the protein isolates are not probiotic in nature. The protein quality parameters of blood fruit seed protein were assessed. The results revealed that all the quality parameters were found better at 160°C, thus obtaining a superior quality blood fruit seed protein isolate. Practical applications: Blood fruit seed protein is rich in essential amino acids and bioactive peptides. The essential amino acids of blood fruit seed protein are higher than the adult daily recommended allowance. The amino acids of blood fruit seed protein possess better digestibility index, digestible indispensable amino acid score and protein digestibility corrected amino acid score compared to soy protein. But the consumer acceptance is low due to its beany off‐flavor. However, this study revealed that the lactic acid fermentation and spray drying reduced the off‐flavor of blood fruit seed protein to a greater extent. The fermentation and spray‐drying improved the overall functional properties of blood fruit seed protein isolate. Hence, the new plant protein isolate could be used as an emulsifier, a gelling and foaming agent, a humectant, and an encapsulating material for various food and pharmaceutical applications. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effects of different types of enzyme (Pectinex Ultra SP‐L, Celluclast 1.5 L, Fungamyl 800 L, and Termamyl 120 L, Type L) at various concentrations (2.5%–5.5%, vol/wt) and incubation conditions (50–95°C and 0.5–3.5 hr) on pumpkin flesh, and to select the best treatment for the preparation of a suitable base feed for spray drying. Using Pectinex at various concentrations was able to prepare fully macerated pumpkin but using Celluclast, Fungamyl, Termamyl, Pectinex‐Celluclast, and Pectinex‐Fungamyl did not produce pumpkin puree as well macerated as that of using Pectinex. Besides, different concentrations of Pectinex at various incubation times could produce macerated pumpkins with no significant differences (p >.05) on color, viscosity, and total sugars. Thus, these findings together with the economic reasons, using 2.5% of Pectinex and incubating the pumpkin‐Pectinex mixture at 50°C for 2.5 hr could produce a suitable base feed for spray drying. Practical Applications: In order to preserve the nutrients, taste and color of the highly perishable pumpkin, spray drying can be employed. However, to spray dry pumpkin flesh, the knowledge on the production of a suitable base feed for spray drying is needed as the feed characteristics have a great influence on the yield and properties of the resultant spray‐dried powder. In this study, four commercial enzymes (Pectinex Ultra SP‐L, Celluclast 1.5 L, Fungamyl 800 L, and Termamyl 120 L, Type L) were used to macerate or liquefy pumpkin flesh. Regardless of incubation conditions and enzyme concentrations used, Pectinex could produce pumpkin purees with no significant difference on the color, viscosity, and total sugar content. The informative data provide supporting evidence for the preparation of a suitable base feed for spray drying from pumpkin flesh using Pectinex. [ABSTRACT FROM AUTHOR]

In this study, the powder of a lutein microparticle was prepared by spray drying with amphiphilic stevioside and β‐cyclodextrin as coating materials was developed to improve the solubility and bioaccessibility of lutein. Response surface methodology was used to optimize the preparation process with the drug loading capacity as index, indicating the optimal spray drying conditions were obtained as follows: feed rate of 500 ml h−1, inlet air temperature of 180°C, lutein amount of 649.4 mg, stevioside amount of 596.4 mg, and β‐cyclodextrin of 2,591.1 mg. The highest lutein loading capacity obtained was 325.7 mg g−1, resulting in high in vitro bioaccessibility of lutein (increased by twofold), which attributed to the increased solubilization capacity. The optimized lutein microparticle powders appeared spherical agglomerated structure under SEM, DSC analysis showed that the partial structure of lutein interacted with stevioside and was encapsulated by β‐cyclodextrin, FT‐IR result showed that noncovalent interactions mainly occurred between lutein and the carriers. The results suggested that the above lutein microencapsules could exhibit good potential for the bioavailability of lutein. Practical applications: Lutein has widely gained considerable popularity as a food additive. To improve the solubility and bioaccessibility of lutein, lutein microparticle was successfully encapsulated with stevioside and β‐cyclodextrin by spray drying. A method for optimizing encapsulation conditions of high loading lutein microparticle powder using Box–Behnken design was studied. The result of this study can be useful for process optimization and has a significant effect on developing higher bioaccessibility for the product of lutein. [ABSTRACT FROM AUTHOR]

Summary: In order to prohibit the shuttle influence of lithium polysulfides in lithium sulfur battery, a kind of graphene oxide (GO) coated γ‐MnS@KB‐S (GO@MKB‐S) composite cathode material was successfully fabricated. First of all, the γ‐MnS@KB (MKB) composite powders were prepared via a solvothermal reaction, then a spray drying method was used to obtain GO@MKB‐S composites, which displays core/shell nanostructure. SEM, TEM, XRD as well as Raman spectrum are implemented to look into the microstructures and the functions of the 2D nanosheet‐like γ‐MnS in setting in KB on the battery performance were carefully analyzed. It is demonstrated that electrochemical discharge capacity and rate performance are clearly improved by using GO@MKB‐S composites compared to the cathode electrode of the GO coated KB‐S (GO@KB‐S). With a sulfur loading of 5 mg cm−2, the cathode electrode of GO@MKB‐S shows a considerable discharge capacity of 749.9 mAh g−1 at 0.36 C. Additionally, the Li‐S battery cycle retention of GO@MKB‐S sample maintains 97.36% after 100 cycles and 78.69% after 200 cycles. [ABSTRACT FROM AUTHOR]

Microencapsulation of cinnamon essential oil (CEO) by spray drying was carried out to protect it from oxidation and facilitate its application within food products. Whey protein isolate (WPI), maltodextrin (MD), and sodium alginate were selected as wall materials. Initial experiments were carried out to evaluate the emulsifying capacity and encapsulation efficiency (EE) of the system. The optimum formulation consisted of 70% wall material (WPI: MD: sodium alginate = 1:3:0.01 (w/w)) and 30% CEO. The EE of the spray‐dried CEO microcapsules formed was over 93%, and their retention during storage at 50°C for 30 days was over 95%. Gas chromatography and liquid chromatography in conjunction with mass spectrometry were used to identify the reaction products formed during oxidation of the CEO and possible oxidation pathways were proposed. The optimized formulation identified in this study may be suitable for the efficiency encapsulation and stabilization of essential oils in powdered form. Practical applications: The optimized spray drying formulation can be applicated in processing essential oil to improve their storage stability. The spray‐dried product in this study can be utilized in meat preservation and pastry (or biscuit) processing as food additives. [ABSTRACT FROM AUTHOR]

The present study was conducted to optimize the operational conditions for development of spray‐dried ginger oleoresin powder by using response surface methodology (RSM). The carrier agent concentration (15–35%), gingerol concentration (10%–30%), inlet temperature (155–175°C), and feed flow rate (300–500 ml/hr) were kept as independent variables. While the responses analyzed for deciding the optimum operational conditions were moisture content, product yield, hygroscopicity, rehydration ratio, and total oleoresin content, respectively. Although experimental values and the predicted ones exhibited small deviations, but the values were within the acceptable limits. Results showed the most desirable optimum condition for ginger oleoresin powder were gum acacia and whey protein isolate (30%), gingerol concentration (23% and 25%), inlet temperature (170°C), and feed flow rate (350 ml/hr), respectively, for obtaining powder with desired characteristics such as low moisture content, increased yield, low hygroscopicity, high rehydration ratio, and high oleoresin content. Practical applications: Gingerols prepared by various solvent extraction methods consists of volatile oil, nonvolatile fatty and resinous material, and other active ingredients. They possess number of health beneficial effects such as antitumor, antioxidant, antimicrobial, and anti‐inflammatory properties. The microencapsulation of ginger oleoresin helps to reduce oxidation process by exposure to the environment, increasing the shelf life and the solubility. Oleoresin microcapsule can also be used as a therapeutic agent. [ABSTRACT FROM AUTHOR]

Chia seeds (Salvia hispanica), rich in omega‐3 fatty acids, were soaked in water with different seed to water ratios at 60°C for 10 hr. Mucilage was extracted using a stirrer at 2,000 rpm for 6 hr and centrifuged. Total soluble solids of collected gel was increased to 1% using maltodextrin and homogenized. Chia seed mucilage powder was produced by using laboratory‐scale spray dryer at various temperatures, feed flow rates, and air flow rates. Effect of spray drying air temperature, feed flow rate, and air flow rate on chia mucilage powder cyclone recovery was studied to find the best combination of spray drying parameters to get high cyclone recovery. Seed to water ratio of 1:30 gave reasonable hydration yield with minimum water leftover. Combination of low drying air temperature, high pump flow, and high air flow (150°C, 475 ml/h, 54 m3/h) gave good cyclone recovery of chia seed mucilage powder. Practical applications: Aim of this study is to produce chia mucilage powder using spray drying. Chia mucilage powder is made successfully through spray drying technique using very low quantity of maltodextrin even (to adjust mucilage to 1 °Brix only). However, maltodextrin does not give any merit to the resultant spray dried product, generally. Best combination of spray drying parameters were 150°C, 475 ml/h and 54 m3/h. They yielded chia seed mucilage powder cyclone recovery of 19.33%. With these spray drying process parameters, it is commercially viable to produce chia mucilage powder with low maltodextrin incorporated. The developed spray dried chia seed mucilage powder is white in color and suitable for all industrial applications in preparing food products, namely, bread, energy bars, tortilla chips, cake mixes, omega‐3 enriched ready‐to‐eat cereal, chia flakes ready‐to‐eat cereal, omega‐3 enriched pasta, chia pasta, muffins, cookies, snack bars, fabricated chips, energy drinks, etc. [ABSTRACT FROM AUTHOR]

The use of enzyme-assisted aqueous extraction to extract soybean oil will produce soy protein hydrolysates (SPH) that have good antioxidant properties but are bitter and hygroscopic. To microencapsulate these hydrolysates, soy protein isolate/maltodextrin mixtures were used as the carrier. The effects of spray-drying and freeze-drying on the bitterness, hygroscopicity, and antioxidant properties were compared. The properties of different dried samples were compared using solubility, hygroscopicity, moisture content, water activity, flowability, and glass transition temperature (Tg). The results showed that the spray-drying was more effective than freeze-drying. Hygroscopicity was reduced to 18.2 g/100 g, and the Tg value was raised to 80.8°C. The morphology was analyzed using scanning electron microscopy, and the antioxidant properties of the samples were measured using the ABTS˙+ radical scavenging activity. The results showed that spray-dried SPH had more carrier masking, which weakened bitterness, reduced moisture absorption, and had no significant negative impact on its oxidation resistance, solubility, and flowability, and spray-drying after carrier encapsulation of SPH improved the recovery rate. [ABSTRACT FROM AUTHOR]

In this study, Chlorella vulgaris biomass, which was cultivated in pilot‐scale tubular photobioreactor biomass was encapsulated by using spray dryer (SD) and response surface I‐optimal methods. The independent variables were SD inlet temperature (170–190°C), maltodextrin (25–75%, w/w, in dm), and C. vulgaris biomass (25–75%, w/w, in dm). The amount of pigments (total carotenoid, chlorophyll‐a), crude protein, physico‐chemical (moisture content and water activity), color properties (L*, a*, b*, C*, and hue angle), particle‐size distribution, and drying efficiencies of encapsulated samples were determined. The moisture (1.42–7.18 g/100 g), total carotenoid (0.91–1.91 mg/g), and chlorophyll‐a (2.48–5.84 mg/g) contents were modeled significantly (p <.05). It was observed that the size and coalescence tendencies of samples were affected by used maltodextrin ratio. According to the results of this study, it is important to determine the SD process conditions and the maltodextrin amount considering the aimed applications, such as coloring agent in confectionery, beverage, and/or dairy technologies. Novelty impact statement: C. vulgaris biomass was encapsulated by using spray‐drying and RSM I‐optimal methods. The effect of spray‐dryer inlet temperature,and ratio of algal biomass and maltodextrin were investigated. Total carotenoid, chlorophyll‐a and moisture contents were modeled significantly. [ABSTRACT FROM AUTHOR]

To improve the safety of ammonium nitrate explosives, a one-step method involving the formation of CL-20/TATB/VitonA composite microspheres using spray drying is presented. The crystal morphology, particle size, crystal structure, thermal properties, and sensitivity of raw materials of CL-20 and TATB, CL-20/VitonA particles, and CL-20/TATB/VitonA microspheres were characterized by scanning electron microscopy (SEM), X-ray diffraction (XRD), differential scanning calorimetry (DSC), and impact and friction sensitivity tests. The SEM results show that the prepared CL-20/TATB/VitonA composites with micro-/nanoscale grain size have a good spherical shape. Thermal analysis data show that TATB coating enhances the thermal stability of CL-20/VitonA. The impact and friction sensitivity results show that superior mechanical properties of these composite microspheres could be maintained. Obviously, this approach is an effective desensitization technique to prepare composite microspheres for explosives. [ABSTRACT FROM AUTHOR]

This work aims to encapsulate the fenugreek seed oil (FGSO) to musk the bitter taste as it has various health benefits using maltodextrin and fenugreek mucilage as the wall materials by spray drying. The highest powder yield was 68.23% at 1.5% oil, 2% mucilage, and 10% maltodextrin. The powder moisture content ranged from 4.5 to 6.8%. The bulk density, tapped density, Carr's index and Hausner's ratio was evaluated and the powder showed good flowability. All the peaks obtained by FTIR of powder were similar, and that wavenumber 3,254 cm−1 showed the interaction between the fenugreek mucilage, maltodextrin, and FGSO. XRD revealed that FGSO powder was amorphous and a steep peak found at 20°. TGA showed the two mass losses but was not heat‐labile. SEM revealed the particle size and shapes (spherical) for any cracks and fissures. The encapsulation efficiency showed variation from 56.18 to 70.24%. Overall, the results led to the conclusion that fenugreek seed oil can be encapsulated and that the fenugreek seed mucilage can be used as a botanical alternative to maltodextrin as a wall material. Practical applications: Nowadays, health awareness is increasing among consumers. Due to which the demand for nutraceuticals and functional foods is increasing. Fenugreek seed oil (FGSO) controls chronic diabetes and heart diseases and benefits such as anti‐inflammatory and antioxidant properties. The taste of fenugreek seed oil is bitter, so its direct use as oil is restricted. Therefore, encapsulated FGSO with maltodextrin and fenugreek will musk the oil's bitter taste, making it edible. Encapsulation also prevents the degradation of bioactive compounds and increases the shelf life of FGSO. Since it is produced using fenugreek mucilage and maltodextrin, which benefits the gastro‐intestinal issue of the consumer. This encapsulated FGSO can be used as a powder for direct use. [ABSTRACT FROM AUTHOR]

The present study sought to characterize the microparticles obtained from the co‐encapsulation of anthocyanins extracted from red grape skins and α‐tocopherol via spray drying. Briefly, grape skin extract was homogenized with gum arabic, Tween 80, and different concentrations of α‐tocopherol. Anthocyanin content, antioxidant activity, total phenolic content, α‐tocopherol concentration, color, hygroscopicity, morphology, and the Fourier transform infrared spectroscopy (FTIR) results of each treatment were analyzed. The highest concentration of α‐tocopherol led to the highest total phenolic content, and the lowest hygroscopicity and anthocyanin content. Intermediate concentrations of α‐tocopherol resulted in an increased incidence of microparticles with smooth surface and elevated antioxidant activity. The FTIR spectra verified the efficacy of the process, showing characteristic bands of the co‐encapsulated compounds. Overall, α‐tocopherol concentrations between 1.5% and 2.0% (w/w) led to good powder properties (hygroscopicity, total phenolic content and antioxidant activity), generating further research interest to evaluate the use of α‐tocopherol in foods. Practical applications: The development of products containing bioactive compounds that offer benefits to human health have gained a lot of attention. In this study, the co‐encapsulation of anthocyanins extracted from grape skin and α‐tocopherol by spray drying proved to be interesting as an interaction occurred between compounds, which enables the attainment of an added‐value natural product, representing an innovation in the food sector. [ABSTRACT FROM AUTHOR]

This article describes the processing of polyphenylsulfone (PPSU) into microspheres via the physicochemical method called spray drying (SD). Polymeric microspheres have a potential in various fields of research like diagnostics, separations, thermal insulations, pigments, and additive manufacturing like selective laser sintering (SLS). These microspheres have the potential to be used as building material for SLS provided they have spherical morphology and have a submicrometer particle size. The effects of the different processing parameters on these two response factors have been investigated in SD of PPSU by design of experiment. A plot is predicted in which size and morphology are optimized and combined in order to find the ideal parameter set for production. The effect of polymer concentration, solution feed rate, atomization flow rate, inlet temperature, and polymer grade was optimized using a five‐factor three‐level factorial design. Through the statistical model, particles with a mean particle size of 13.27 μm can be obtained of which 19% are of adequate sphericity and roundness according to Powers' scale for the low viscous grade (R5600, Radel® R5600 Solvay polymer, low viscous grade (or very high melt flow grade) of PPSU). In the case of the high viscous grade (R5000, Radel® R5000 Solvay polymer, high viscous grade of PPSU), a best particle size of 12.48 μm with 12.5% spherical particles can be achieved. [ABSTRACT FROM AUTHOR]

Spray‐drying method was used for the microencapsulation of the extracted, purified phycocyanin from Arthrospira platensis to increase its stability and usability as a food colorant. The effect of process conditions – wall material type, ratio, and inlet‐air temperature – on physical and chemical properties was investigated. The moisture content and water activity of phycocyanin microcapsules were found as 1.80–3.18% and 0.15–0.24, respectively. The product with the largest particle size was 19.44 μm. Size distribution values were in 1.87–6.05. Optimum process condition was determined as 34.4% maltodextrin, 65.6% whey protein isolate, and 167.6°C inlet temperature. Moisture content (2.35%), aw (0.18), Tg (58.25°C), D[4,3] (11.92 μm), size distribution (2.016), color properties (L*: 79.37, a*: −6.69, b*: −5.29), total phenolic content (12.14 mgGA/L), and microencapsulation efficiency (87.11%) of the phycocyanin microcapsules were also determined at optimum. Microencapsulation efficiency increased with the maltodextrin and whey protein isolate together; the conditions of process variables were effective in the encapsulation process. Novelty impact statement: Phycocyanin was prepared in a double‐layer emulsion and dried in a spray dryer, thus preventing degradation caused by environmental factors.The physical and chemical properties of the final product were examined and modeled.The conditions required to obtain the microencapsulated phycocyanin with optimum properties were examined. [ABSTRACT FROM AUTHOR]

Cyclotrimethylene trinitramine (RDX, C3H6N6O6) with the size of 400 to 600 nm was prepared by low-speed spray-drying method. Meanwhile, the crystal morphology, particle size, crystal structure, thermal decomposition properties, and impact sensitivity properties of the raw materials of RDX and the prepared ultrafine spherical RDX were characterized by scanning electron microscope (SEM), laser particle size analyzer (LPSA), X-ray diffractometer (XRD), differential scanning calorimeter (DSC), and impact sensitivity instrument. The factors affecting experimental results were discussed; the size and morphology of RDX crystals were found to be affected by drying temperature, spray speed, and RDX mass fraction in solution. The optimal preparation conditions for the ultrafine spherical RDX were studied, and the results showed that the RDX particles with the best morphology and particle uniformity were prepared when the drying temperature was 90°C, spray speed was 1 ml/min, and the RDX mass fraction in solution was 4%. As a result, the activation energy (Ea) of the ultrafine spherical RDX was lower than that of raw RDX by 24.52 KJ·mol-1, and the characteristic drop (H50) of the ultrafine spherical RDX was higher by 35.3 cm. [ABSTRACT FROM AUTHOR]

Essential oils (EOs) are known as any aromatic oily organic substances which are naturally synthesized in plants. Exhibiting a broad range of biological activities, EOs have played a key role in numerous industries for ages, including pharmaceutical, textile, and food. However, the volatility and high sensitivity to environmental influences pose challenges to the application of EOs on industrial scale. Microencapsulation via the spray-drying method is one of the promising techniques to overcome these challenges, thanks to the presence of wall materials that properly protect the core EOs from oxidation and evaporation. By optimization of key factors related to the infeed emulsion properties and spray-drying process, the encapsulation efficiency and retention of encapsulated EOs could be significantly improved, thus allowing a wide range of EO applications. This review attempts to discuss on different determining factors of the spray-drying process to develop an effective encapsulation formula for EOs. Furthermore, recent applications of encapsulated EOs in the fields of foods, pharmaceuticals, and textile industries are also thoroughly addressed. [ABSTRACT FROM AUTHOR]

Two sets of spray‐drying conditions were applied on skim dromedary and cow's milks to determine the effect of air outlet temperature (75 and 85°C) and milk type on proximate composition, particle‐size distribution, and flow properties of spray‐dried powders. The particle‐size distribution was more influenced by the chemical composition than the spray‐drying conditions. The air outlet temperature impacted on dromedary milk powder flowability, as the basic flowability energy was significantly increased from 620 to 1,018 mJ when the outlet air temperature was increased from 75 to 85°C, respectively. Specific energy, associated with the flow performance of a powder in a low‐stress environment, was significantly higher for dromedary milk powder at the higher air outlet temperature. However, spray‐drying conditions had no significant effect on specific energy values of cow's milk powder. Dromedary milk powders had better flow behavior than cow's milk powders. Shear tests confirmed that powders spray‐dried at 75°C had better flowability than powders spray‐dried at 85°C. Novelty impact statement: Powdering is particularly interesting for dromedary milk industrialization, as a way to overcome problems related to production seasonality and commercialization in low production regions. Using a lower air outlet temperature (75°C) led to better flowability and lower compressibility. Shear tests showed that cow's milk powders were more cohesive than dromedary milk powders. [ABSTRACT FROM AUTHOR]

The practical applications of protein ingredients in the preservation of bioactive compounds are of research interest. In this study, an aqueous solution of sodium caseinate was combined with blackcurrant concentrate to produce novel protein ingredients using spray‐drying and freeze‐drying techniques. High‐performance liquid chromatography results showed that both spray‐drying and freeze‐drying strategies effectively delivered the anthocyanins of blackcurrant concentrate. Cyanidin and delphinidin contents in spray‐dried samples 71.39 ± 1.07 μg/g and 83.55 ± 1.04 μg/g, respectively, while in the freeze‐dried sample, cyanidin and delphinidin contents were at 53.61 ± 0.13 μg/g and 59.55 ± 0.54 μg/g, respectively. The physical and functional properties of sodium caseinate ingredients were altered by both drying strategies and also through the addition of blackcurrant concentrate. Drying processes influenced the shape and size of particles, and ultimately altered the rehydration properties of the protein ingredients. The inclusion of blackcurrant concentrate for sodium caseinate ingredients and the spray‐and freeze‐drying strategies altered the physical properties (particle size distribution, bulk density, and morphology), functional properties (water‐holding capacity, oil‐holding capacity, foamability, and foam stability), and nutritional values of sodium caseinate ingredients, providing new options for the development and innovation of food products. Novelty impact statement: The research is novel in generating sodium caseinate‐based blackcurrant concentrate encapsulates by spray‐drying and freeze‐drying. This research advances current understanding by illustrating the modifications in protein functional properties, while maintaining bioactivity. The research could be applied in generating novel food systems for health enhancement. [ABSTRACT FROM AUTHOR]

The potential use of maltodextrin (MD) and sweet potato starch (SPS) mixtures to encapsulate betacyanine from a beetroot extract by the spray‐drying (SD) process was studied. As the SPS content increased in the mixtures, the powder recovery, moisture content, hygroscopicity, porosity, and solubility increased, whereas the values of wettability decreased. The encapsulated betacyanine content increased with the content of SPS in the mixtures, increasing antioxidant activity. The reconstituted powders of MD/SPS mixtures in water showed non‐Newtonian shear‐thinning and a predominant viscous behavior in the rheological tests, except for the sample with 100% SPS, which showed characteristics of a gel. The morphology of the microparticles was shown to depend on the SPS content with a tendency of the particles to aggregate FT‐IR analysis showed that the signals of specific groups of betanins were diminished, which is evidence of the microencapsulation of the betanins, and this was corroborated by transmission electronic microscopy. Practical applications: Nowadays, the use of mixtures of biopolymers as encapsulating wall materials is highly appreciated by the food and pharmaceutical industries. This research demonstrated that mixtures of sweet potato starch and maltodextrin at different content ratios are suitable for the microencapsulation of betanins to prepare natural pigments delivery systems with potential applications in functional foods, antioxidants systems, and pharmaceuticals. These systems were characterized by several techniques such as rheology, morphology, FT‐IR, and antioxidant activity in this work. Results of this investigation may help to develop new pigment systems, with potential application as bioactive compounds. Increasing health benefits, including probiotic effects, are expected with the intake of these antioxidants. [ABSTRACT FROM AUTHOR]

In the present investigation, the emulsion blends of chia seed oil (CSO, 50%) and fish oil (FO, 50%) were spray dried using operating conditions such as inlet air temperature (IAT 125, 140, 155, 170, 185°C), wall material (WM 5%, 10%, 15%, 20%, 25%), pump speed (PS 3, 4, 5, 6, 7 ml/min), and needle speed (NS 3, 5, 7, 9, 11s), respectively. The highest EE was obtained 83.77% ± 0.96% at 140°C (IAT), 10% (WM), 4 ml/min (PS), and 5S (NS) conditions. While the minimum EE was noted 73.40% ± 0.35% at 170°C (IAT), 20% (WM), 6 ml/min (PS), and 9S (NS), the maximum model predicted value of EE was 81.85% ± 0.90%. IAT significantly affected the EE while oxidative quality of spray‐dried microcapsule (SDM) samples was improved. The sensorial scores of SDM samples were in the acceptable range. Therefore, SDM developed from CSO and FO blends can be recommended for supplementation in different food products. Practical applications: In the modern age, the consumer and researcher interest has increased for the development of functional food products with excellent nutritional and stable omega enriched oils. The developed microcapsules from chia and fish oil blends at optimized spray drying operating conditions will help to design a formulation for discerning consumers to obtain omega enriched oil microcapsules with high efficiency and more sensorial acceptability. [ABSTRACT FROM AUTHOR]

Microencapsulation of ghee flavor extract (GFE) using emulsions of whey protein concentrate (WPC‐80) (15% to 22% w/w) and guar gum (GG) (0.1% to 0.5% w/w) was investigated upon spray drying to produce low fat and cholesterol‐free ghee flavor enriched powder. The effectiveness of the encapsulation was analyzed in terms of encapsulation efficiency (EE), solubility index (SI), and flavor retention (FR) of the encapsulated ghee flavorants. An emulsion with a combination of 15% GFE, 15.76% WPC‐80, and 0.1% GG could achieve the maximum EE (53.2%), SI (81.464%), and FR of δ‐dodecalactone (66.38%) and δ‐tetradecalactone (78.33%). The mean particle size of the powder was 124.4 nm with a span value of 0.945. The Carr's index (CI) and Hausner ratio (HR) of the powder were 17.65% and 1.21, respectively, suggesting that the powder had good flowability. The microparticles were spherical and the glass transition temperature value ranged from 247.8 to 249.4°C. Practical applications: Isolation and encapsulation of volatile flavor compounds (flavorants) from ghee—a fat‐rich heat desiccated milk product—for the development of low fat and cholesterol‐free food products would be a novel approach to provide the flavor of ghee to people who cannot consume it owing to health constraints. An understanding of both the functionality and flavor of the powder would help better use of the powder while developing food formulations. Besides, ghee flavorants such δ‐dodecalactone and δ‐tetradecalactone enriched powder would form a novel dairy ingredient in dairy, food, and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

Vitex (Vitex agnus‐castus L.) have bioactive compounds with potential to reduce the symptoms of menopause and premenstrual syndrome, as proved by several studies. However, such compounds may have low stability, and the spicy sensation caused by vitex fruits is a challenge for application in foods. Thus, the aim of this study was to produce microparticles by spray‐drying loaded with vitex extract, and evaluate the physical and chemical properties of the powders for further application in new functional foods. The powders presented good process yield (ca. 63.4%) and retention (ca. 77.7%), volume weighted mean diameter of approximately 20.3 µm, and high stability of the bioactive compounds during the storage. Moreover, they showed good storage stability in different relative humidity, and they were classified as very low hygroscopic powders. Overall, these results are very promising and they may promote the production of a potential functional ingredient for new functional foods. Practical applications: Considering the good process yield, retention and stability of the bioactive compounds during the storage, and the powder produced and characterized in the present study represents a potential functional ingredient with good technological properties. Moreover, it may be an alternative to increase the consumers' ingestion of vitex bioactive compounds by application of the spray‐dried powder in new functional foods such as chocolate and cereal bars. [ABSTRACT FROM AUTHOR]

Abstract: The present study aimed to optimize extraction and spray‐drying conditions used to produce rosehip tea powder from a blend of rosehip fruit and hibiscus. The optimum conditions of the extraction and spray drying processes were investigated using response surface methodology. The responses of the optimization were the ascorbic acid (AA) and total monomeric anthocyanin (TMA) content of the products. Optimal parameters for the extraction process were determined to be 5.3% loading ratio for 5.4 min at 64 °C. For the spray‐drying process, an inlet air temperature of 130 °C, outlet air temperature of 85 °C, and 18.4% maltodextrin ratio was found to be optimal. The powders produced at these conditions were stored at 4 °C and ambient temperature for 90 days to test the stability of AA and TMA. The degradation rates at 4 °C and at ambient temperature were found to be 41.4 and 48.2% for AA and 23.3 and 37% for TMA, respectively. Practical applications: Nowadays there is a significant increase in the use of foods that are easy to prepare for consumption or ready for direct consumption. When consumers choose these products, they consider both ease of use and product quality. Tea bag and similar products are one of the most widespread product groups in this area. However, there are some disadvantages such as the waste problem and inadequate brewing conditions in use of these products. The solution of these problems requires alternative methods to prepare the product. The transformation of rosehip tea into instant rosehip tea form at optimum conditions determined in the current study can be used as an alternative method to solve these problems. [ABSTRACT FROM AUTHOR]

Abstract: Wine C. Sauvignon was encapsulated by spray drying to obtain a wine powder having a low water activity (aw). Maltodextrin DE10 was added to wine before atomization. The retention of Total Monomeric Anthocyanins (TMA) in the wine powder was found to be above 83%. Wine powder was stored under various relative humidities, and TMA concentration was determined up to 120 days at 38 °C. Anthocyanins decreased steadily during storage and increasing RH% enhanced the losses. Results stressed the importance of aw (or RH%) as a key control parameter for anthocyanins stability during storage. Encapsulated wine collapsed when exposed few days to 58% RH and 38 °C; this was investigated by spray drying wine model systems containing various nonvolatile components of the dry extract, namely glycerol, organic acids, and monosaccharides. Structural alterations of encapsulated wine were attributed to glycerol, main component of dry extract and which has a very low glass transition temperature. Practical applications: The main practical application of this work is that it allows the wine to be transformed into a freely flowing powder by the addition of maltodextrin before the atomization stage in spray drying. The encapsulated wine contains 5 times the concentration of anthocyanins than that in liquid wine (both expressed in mg/100 g). This is the first published work on spray drying of red wine. [ABSTRACT FROM AUTHOR]

RDX/aluminum composites were prepared by the spray-drying method with F2602 as a binder. The morphology and covering effect of composites were characterized by scanning electron microscopy (SEM) and X-ray photoelectron spectroscopy (XPS). The effect of the processing parameters on the morphology of the samples was investigated. The impact sensitivity and thermal decomposition behavior of RDX/aluminum composites were also measured and analyzed. Optimal morphology of samples was achieved when the inlet temperature, nitrogen flow rate, and suspension feed flow rates were 80°C, 473 L·h-1, and 4.5 mL·min-1, respectively. In addition, RDX/aluminum composites with the same content were prepared by a coverage-mixing method for comparative analysis. Experimental results showed that the thermal sensitivity and the impact sensitivity of RDX/aluminum composites prepared by the spray-drying method were significantly lower than those of RDX/aluminum composites prepared by the coverage-mixing method. [ABSTRACT FROM AUTHOR]

Spray drying was used to develop two products: whey protein concentrate (WPC) and whey protein concentrate admixture of microencapsulated curcumin (TWPC). We aimed to characterize the concentrate's technological attributes to verify whether lactose remains in an amorphous state even after the addition of turmeric extract containing curcumin, a compound with antioxidant and anti‐inflammatory properties. Analysis of morphology, particle size distribution, Raman spectroscopy, sorption isotherms and colorimetry were carried out. WPC and TWPC showed spherical, irregular, particulate morphology with agglomeration points, without apparent cracks. Differences in the L*, a*, b* values between WPC and TWPC showed that the addition of curcumin extract, which is a natural orange‐yellow dye, has led to a tendency toward yellow coloration. The sorption isotherms indicated no difference in its curved shape. The presence of turmeric extract in TWPC sample modified WPC Raman spectrum. Thus, it was possible to develop TWPC without altering WPC technological characteristics. Practical applications: Whey protein concentrate (WPC) and whey protein concentrate admixture of microencapsulated curcumin (TWPC) showed spherical, irregular, particulate morphology with agglomeration points, without apparent cracks. The differences in the L*, a*, b* values between WPC and TWPC showed that the addition of curcumin extract, which is a natural orange‐yellow dye, has led to a tendency toward yellow coloration. Thus, we developed a TWPC without altering WPC technological characteristics. [ABSTRACT FROM AUTHOR]

Grape juice contains high amounts of anthocyanins, with great potential for substituting synthetic food dyes. Carrier agents used in spray drying entraps anthocyanins, allowing their preservation. This work appraised whey protein/maltodextrin (WM) and soy protein/maltodextrin (SM) blends as alternative carriers for spray drying of grape juice and encapsulation of anthocyanins. The effects of carrier agent concentration (CAC) and ratio protein/carrier agent ( R) on grape juice powder properties were evaluated. The grape juice powders presented good solubility, low water content and high anthocyanin retention. WM blends resulted in higher yields and higher anthocyanin retention (from 77.9 to 94%) than SM blends, whereas SM blends leaded to higher encapsulation efficiency (>97%). Increasing CAC and R resulted in brighter powders, but reconstituted juices presented color parameters similar to those of fresh juice. WM and SM were suitable for encapsulating anthocyanins of grape juice, resulting in powders with potential applications in food industry. Practical Applications The grape cultivar BRS violeta contains high levels of anthocyanins and is an alternative to produce antioxidant-rich and highly colored grape juice. Spray drying is applied for producing powdered grape juice with high anthocyanin content. In this technique, the addition of whey and soy proteins blended with maltodextrin as carrier agents avoid problems such as stickiness, which is negative to process yield and product quality. Moreover, the use of carrier agents in spray drying promotes the microencapsulation of bioactive compounds, allowing their protection and preservation during processing and storage. The grape juice powder from cv. BRS Violeta can be applied in the food industry as a potential substitute for synthetic food dyes, in addition to being a promising additive for incorporating anthocyanins into functional foods. [ABSTRACT FROM AUTHOR]

This study investigated the effect of soya protein isolate (SPI) and inlet air temperature on various properties of spray dried tamarind pulp powder. Increase in SPI concentration and inlet temperature significantly increased powder recovery from 17.90 to 55.07% and 52.54 to 59.60%, respectively. Increase in SPI concentration and inlet temperature significantly increased solubility from 49.90 to 71.58% and 59.82 to 65.22%, respectively. Higher values for particle size (90.65 µm; 77.63 µm) and lower values for cohesion index (8.46 mm; 9.29 mm) were observed at higher SPI concentration and inlet temperature. Increase in SPI concentration significantly decreased water activity, bulk density and DPPH radical scavenging activity of spray dried powder from 0.168 to 0.140, 0.52 to 0.45 g/mL and 61.91 to 45.81%, respectively. At higher inlet temperature low values of water activity (0.148), bulk density (0.48 g/ml) and radical scavenging activity (51.42%) were observed. Micrographs of powder samples showed wrinkled morphology. Practical Applications Soya protein isolate (SPI) due to its surface active and film forming property can be used for the production of quality spray dried tamarind pulp powder with increased powder yield and considerably reduces the requirement of higher concentration of carrier agents like maltodextrin, and gum Arabic for powder production, which otherwise would lead to alteration of the powder quality and risks consumer disapproval. Moreover, among the process variables related to spray drying, the inlet air temperature can be considered very important, since it is directly related with powder quality. Thus, in the present study, the effect of protein concentration and inlet air temperature on the physicochemical properties of spray-dried tamarind pulp was investigated. The results can be helpful for food companies looking for production of quality tamarind pulp with high powder recovery. [ABSTRACT FROM AUTHOR]