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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]

Achieving excellent electrochemical performance at high charging rate has been a long-cherished dream in the field of lithium-ion batteries (LIBs). As a part of the efforts to meet the goal, an innovative strategy for the synthesis of 3D porous highly graphitic carbon microspheres, to which numerous hollow metal oxide nanospheres are anchored, for use as anode in LIBs is introduced. Hollow carbon nanosphere-aggregated microspheres prepared from the spray drying process are graphitized with the aid of metal catalysts, and subsequent oxidation selectively removed amorphous carbon, leading to the formation of highly conductive graphitic carbon matrix. Numerous hollow metal oxide nanospheres formed simultaneously during the oxidation process via nanoscale Kirkendall diffusion are anchored onto the carbonaceous matrix, effectively reinforcing the structural integrity by alleviating volume changes and reducing lithium-ion diffusion lengths. The synergistic effect of combining hollow metal oxide nanospheres with high theoretical capacity with conductive carbon matrix led to accelerated electrochemical kinetics, resulting in high capacity at high charging rate. In addition, trapping the hollow metal oxide nanospheres inside hollow carbon nanospheres could effectively alleviate the volume changes, which led to high structural stability. When applied as LIB anodes, the microspheres exhibit a capacity of 411 mA h g−1 after 2500 cycles at 10.0 A g−1, with ~80% capacity retention. The anode exhibits a high capacity of 274 mA h g−1 at an extremely high current density of 50.0 A g−1, thus demonstrating the structural merits of the microspheres. [ABSTRACT FROM AUTHOR]

A significant proportion of the global population is currently suffering from protein and mineral malnutrition. Food enrichment or fortification is an effective strategy being utilized worldwide to fight malnutrition. The objective of the study was to extract protein and minerals from an underutilized natural source of jackfruit seed and to incorporate these nutrients into a widely consumed food yogurt. Protein isolation was achieved through the removal of the major component starch from jackfruit seed flour (JSF) followed by spray drying to get jackfruit seed protein isolate (JSPI). Mineral extraction was performed from the residuals after protein extraction. Four different yogurt samples were formulated enriched with varying concentrations of extracted protein (8%, 6%, 4%, and 2%) and a constant mineral concentration of 747 mg/100 g of yogurt. A plain yogurt served as the control sample (S5), which was not enriched with protein and mineral. The yogurts were successfully enriched with protein and minerals in this study. The sensory evaluation experiment suggested that the yogurt sample (S2) prepared with 6% protein and 747 mg/100 g mineral secured better sensory acceptance than any other sample prepared in this study. Shelf-life study showed that the yogurts were safe for consumption up to 12 days when stored under refrigeration temperature and 4 days when stored at room temperature. [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]

The design and efficient synthesis of oxygen redox electrocatalysts possessed with high activity are of the essence for advanced rechargeable Zn-air batteries (ZABs). In particular, porous architectures composed of transition metal compound and carbonaceous material have attracted significant attention owing to their enhanced electrocatalytic activity. This study reports the fabrication of metal-free N and S co-doped porous CNT microspheres (3DNSCNT) via spray drying and subsequent post-treatment. Moreover, to hybridize with metal phosphide, CoP nanoparticles are uniformly decorated on the microspheres (3DNSCNT/CoP) by the hydrothermal method and phosphidation treatment. Due to the effect of the combination of the porous architecture inside the entangled 3DNSCNT and uniformly deposited CoP nanoparticles, 3DNSCNT/CoP exhibits superior bifunctional electrocatalytic activities for oxygen redox reaction in 0.1 M KOH electrolyte compared with noble metal-based catalysts like Pt and Ru. Furthermore, as an air cathode for ZABs, 3DNSCNT/CoP exhibits a high-power density (177 mW cm-2), low polarization overpotential, and durable cycle performance (200 h). [ABSTRACT FROM AUTHOR]

Cocrystallization, vacuum drying, and plating are three potential applications to preserve the antioxidant activity of moringa leaves. Moringa leaves extract was incorporated with sucrose at the same concentration (7 : 100, solid : solid) for all applications and stored for 30 days. This study aims to examine the effects of each application on the antioxidant stability of moringa leaves extract powders. Morphological properties by SEM showed that cocrystallized powders exhibited porous, agglomerated crystals, vacuum dried powders exhibited agglomerated crystals, and plated powders exhibited layered crystals. Based on XRD and hygroscopicity results, cocrystallization produced powders with the highest crystallinity, i.e., 69.11%, and the lowest hygroscopicity, i.e., 0.26 × 10−4 ± 0.02 × 10−4 g H2O/g solid/minute due to the slow water intake of the crystalline structure. Powders with the strongest initial antioxidant activity were obtained from cocrystallization, i.e., 3647.96 ± 20.29 ppm and followed by vacuum drying, i.e., 4378.51 ± 26.29 ppm. The least antioxidant activity was obtained from plating, i.e., 4733.46 ± 31.91 ppm. During 30 days of storage, powders obtained by cocrystallization maintained the most stable antioxidant activity (91.81–91.12%). The results indicated that the high temperature used in the process was likely to impact crystalline structure through the pore formation, which entrapped bioactive compounds and resulted in strong antioxidant activity. While, vacuum drying resulted in powders with a lower but increased antioxidant activity (84.06%–86.43%). In contrast to the other two applications, plating resulted in a decreased antioxidant activity (83.77–82.25%). This study suggests that application of cocrystallization produced moringa leaves extract powders with the strongest and most stable antioxidant activity during storage. Preserving the antioxidant stability of plant extract has been one of the major drives in the development of food encapsulation technology. Cocrystallization and vacuum drying are two relatively novel, less common techniques offering a simpler and more cost-effective method, but their effect on the antioxidant stability of moringa leaves extract has not yet been studied. This study discloses the effects of cocrystallization, vacuum drying, and plating (alternative extract incorporation method) on the antioxidant stability of moringa leaves extract powders. The results indicated that the three methods produced powders with high crystallinity and stable antioxidant stability during storage. Among the three methods, cocrystallization was the method that resulted in powders with the strongest and most stable antioxidant activity. [ABSTRACT FROM AUTHOR]

Milk protein co‐precipitates (MPCP) are rich in milk proteins but rejected globally owing to their poor solubility. The investigation was aimed to prepare MPCP with enhanced solubility via modification of their existing production method. MPCP was manufactured from pasteurized cow skim milk (PCSM) by spray‐drying calcium lactate‐induced co‐precipitate dispersion. The conditions for the preparation of coagulum (gel point‐Tg, holding time and coagulation time) and for efficient spray drying (pH of feed solution and inlet air temperature) were optimized. PCSM containing 0.5% calcium lactate incubated at 30°C/15 min and heated at 80°C/20 min, exhibited maximum protein recovery (92%) in the coagulum. The coagulum was diluted with distilled water (1:1.4, curd: water), and feed characteristics were optimized for spray drying. MPCP powders obtained from feed solution (adjusted to pH 6.7 with disodium hydrogen phosphate) spray‐dried at an inlet temperature of 160°C and outlet temperature (~60°C) demonstrated maximum solubility of 39.57% with a protein content of 78.99%. Novelty impact statement: This trial successfully achieved ~80% of protein content in MPCP with solubility of ~40% using a lower level (<0.132%) of calcium chelator (DSP). This enhances the potential of MPCP as an ingredient in various food formulations. MPCP can be a potential ingredient in bread and bakery industry as well as dairy industry in cheese formulations; high protein yoghurt formulations etc. [ABSTRACT FROM AUTHOR]

The combination of wall materials used in the spray drying process can be recommended to increase the stability of functional oils and to ensure the best preservation of the nutraceutical compounds. For this purpose, maltodextrin (MD) and sodium caseinate (SC) combinations were studied for the spray drying of fish oil in this study. Microencapsulation efficiency (ME) ratio was similar in all groups. However, according to SEM images, group in formulated at 1SC:2MD ratio met all necessary conditions well such as no agglomeration, homogeneous distribution and spherical shape. There was no significant difference in terms of EPA and DHA contents of the groups. The lowest peroxide value (5.46 ± 1.00 mEq/kg) and TBA value (0.27 ± 0.02 mg MA/kg) was detected in the 1SC:2MD group. It was found that 1SC:2MD ratio for wall combination was more effective than 2SC:1MD and 1SC:1MD for encapsulation and maintaining the oxidative quality of fish oil. The results obtained in this study contribute to the optimization of spray drying of fish oil, which allows for more widespread use in the food industry. Novelty Impact Statement: In this study, it was determined the right coating material combination in the spray drying process of fish oil and recommended as an effective combination for industrial‐scale production. Spray‐drying with MD and SC was at the desired form physically and chemically and 1SC:2MD combination showed better oxidative stability. In addition, morphology and color properties of 1SC:2MD were better than the other groups. [ABSTRACT FROM AUTHOR]

In this study, the nettle extract (NE)‐loaded nanoliposomes (NLPs) were spray‐dried with maltodextrin and was used to fortify and extend the shelf life of the cake. The particle size and zeta potential of the reconstituted spray‐dried NE‐loaded NLPs were 269.4 ± 14.2 nm and − 20.7 ± 4.6 mV respectively. The encapsulation efficiency values of non‐dried NLPs and the reconstituted spray‐dried NLPs were 87.0 ± 5.3 and 75 ± 4.7%, respectively. The produced NLPs samples were added at three different concentrations of 0, 5, and 7.5% w/w in the cake. The pH and water activity of cakes showed no significant (p >.05) change by the addition of NLPs samples. The fortified cake with 7.5% of spray‐dried NLPs exhibited the highest total phenolic content and DPPH scavenging activity. The yeast and mold count in the fortified cakes with spray‐dried NLPs showed no significant difference compared with the cake containing potassium sorbate during 28‐day storage. Novelty impact statement: The application of natural additives can be suitable alternatives to synthetic additives in foodstuffs such as bakery products. The nanoliposomes loaded with natural additives have not been considered for fortification and to extend the shelf life of the cake. In this regard, this study aimed to spray drying of NE‐loaded NLPs by maltodextrin and application of this nanocarrier as a natural additive in cake formulation. [ABSTRACT FROM AUTHOR]

The aim of the research was to study the impact of various carrier types (sodium alginate and blend of sodium alginate with WPI) on the physicochemical, structural, and thermal characteristics of Jujube extract powder fabricated by spray drying. TPC and antioxidant activity, solubility, moisture, EE, powder yield, DSC, particle size, and morphology of powders were surveyed. The use of WPI resulted in powders with less moisture (10%), lower solubility (98.04%), and better powder yield (22.50%). WPI‐produced powders showed the best retention of polyphenolic compounds (2949.2 mg/L) and the highest activity of the encapsulation efficiency (70.93%), and moreover, they had a higher Tg (68.50°C), indicating powders that were more stable during storage. All samples showed a large number of spherical particles along with a number of indented particles, and these indentations were more common in protein capsules. In terms of particle diameter, the particles produced with alginate were smaller (6.51 μm). It can be stated that the particles containing proteins can have more effective and efficient outcomes. Novelty impact statement: Both sodium alginate and sodium alginate/WPI powders were loaded with jujube extract (JE) by spray dryer. The encapsulation efficiency of jujube extract in sodium alginate/WPI powders was more. Incorporation of WPI to sodium alginate increased yield, moisture, solubility, and TPC and preserved jujube extract effectively. [ABSTRACT FROM AUTHOR]

In this study, the drying behavior of cassava starch‐based edible films was investigated. Formulations were elaborated with rebaudioside A, glycerol, and low concentrations (0.5, 2, and 4%, w/w) of yerba mate (Ilex paraguariensis St. Hil.) extract (YM%). Physicochemical properties (pH, apparent viscosity, and density) and film‐forming capacity (dip‐coating method) were evaluated at 25°C. Films were casted by drying and mathematically described using the Henderson and Pabis thin‐layer model. Effective moisture diffusion coefficients (Deff) were determined using theoretical film thicknesses evaluated at the critical moisture content. The Deff dependency on temperature and YM% was analyzed using an Arrhenius‐type model. Based on the results, as YM% increased, values of pH, and apparent viscosity decreased. Low YM% increased the drying rates and the values of Deff of cassava starch‐based edible films elaborated with rebaudioside A as a sweetener and bioactive compound, obtaining the highest values at 4% (w/w) and 70°C. Novelty impact statement: The optimization and control of the drying process are important to produce coated foods with high‐quality and nutritional value in the industry. Yerba mate extract powder added to cassava starch‐based formulations at low concentrations (<5%, w/w) is suitable for obtaining edible films and coatings with higher drying rates and effective moisture diffusion coefficients that control film casting due to the better hydrophobicity and plasticizing effect. This information could be useful to manufacture new film‐forming fluids with bioactive compounds (e.g., rebaudioside A), such as alternative bio‐packages that allow to replace the disposable composite synthetic plastic containers, and products for people with special diet requirements due to its low or sugar‐free nature. [ABSTRACT FROM AUTHOR]

Summary: The great interest to develop the elevated capacity of silicon (Si)‐based anode material is the future necessitate for Li‐ion batteries. The three‐dimensional (3D) microsphere Si@MX‐RG nanocomposite was synthesized employing the facile spray drying method. Moreover, silicon (Si) with sponge‐like few‐layer 2D materials (MXene/reduced graphene [MX‐RG])‐based nanostructure composite has been prepared using a spray dryer. As‐prepared MX and graphene are correspondingly derived from (LiF‐HCl) chemical etching and chemical oxidation, respectively. The FE‐SEM surface morphological views explored highly crumbled pure MX, Si@MX, Si@MX‐RG spray‐dried microsphere particle size ranges from 500 nm to 1 μm. The observed morphology results explored novel crumbled 3D nature morphology. The electrochemical performances of pure MX, Si@MX, Si@MX‐RG microsphere measured employing cyclic voltammetry (CV) revealed good anodic and cathodic peaks at 0.01–1.5 V, and electrochemical impedance spectroscopy (EIS) was analyzed for charge transfer resistance (Rct) of 42 Ω. The galvanostatic charge‐discharge (GCD) profile for Si@MX‐RG microsphere explored 2723 mAh/g anode capacity for the initial cycle, and its initial columbic efficiency (ICE) is 89.1% and it is greatly improved with the second cycle (96.8%). A high reversible 1422 mAh/g specific capacity at 3 C is revealed at 200 cycles. The excellent cycle stability and better rate capability explored exclusive structural devices of novel microspheres. Hence, we confirmed the MX and RG sheets wrapped by silicon cores are having superior conductive MX‐RG and efficiently improve electrical conductivity. [ABSTRACT FROM AUTHOR]

Freeze and spray drying techniques were evaluated for propolis encapsulation to suppress the bitter taste of propolis. Effects of coating materials and stabilizers on phenolic compounds, antioxidant activity, and release of phenolic compounds from encapsulated propolis powder during in vitro digestion were remarkable. Among the proteins, sodium caseinate was less effective for encapsulating bioactive compounds while maltodextrin was the most suitable carbohydrate‐based carrier. The propolis powders encapsulated by maltodextrin and whey protein had the highest retention of phenolic compounds and antioxidant activity. Polyglycerol polyricinoleate as stabilizers presented better results on phenolic compounds and antioxidant activity compared to Tween 20. During model in vitro digestion, the release of phenolic compounds was restricted in the oral phase. The higher releases in the stomach and intestinal phases were observed as intended. Spray and freeze‐drying encapsulation resulted in propolis powder presenting similar properties and appropriate as a functional ingredient in the food industry. Novelty impact statement: Several methods can be used for the encapsulation of propolis, but the functionality of obtained propolis powder is important and besides that, the bitter taste of propolis can be suppressed by minimizing the release of phenolic compounds in oral digestion. In line with these targets, the functional properties of propolis powder obtained by spray and freeze drying in relation to coating materials and stabilizers were investigated. Spray drying and freeze‐drying processing resulted in propolis powder presenting a functional ingredient in the food industry. [ABSTRACT FROM AUTHOR]

The unviability of probiotics due to harsh acidic conditions in the stomach, as well as the unstable nature of bioactive compounds during food manufacture and storage, limit the preparation of functional foods, which are in high demand. Microencapsulation is a great approach for not only solving these problems but also for producing products with additional features that allow for product differentiation and personalization. Its advantages include masking the unpleasant flavor and odors of microencapsulated compounds and protecting probiotics and bioactive molecules from oxidation and other unfavorable reactions, hence extending shelf life. An increasing demand exists for appropriate solutions that enable high productivity while also maintaining proper product quality. The review seeks to give an overview of the most prevalent methods for encapsulation such as spray drying, complex coacervation, emerging delivery system, extraction technique, controlled release, etc. Furthermore, innovative approaches in micro‐encapsulation and future prospectus are discussed. Novelty impact statement: Microencapsulation technology is an essential tool to improve the delivery of bioactive compounds and probiotics into foods. It can become the future of food industries as several microencapsulation technologies have been developed in the food industry and have shown promising results for the development of functional foods. Attention is paid to recovering bioactive compounds from food waste utilizing microencapsulation techniques. Moreover, rising demand and new application areas for probiotic microcapsules have attracted the interest of researchers towards finding new forms of polysaccharides with properties that are suitable for probiotic microencapsulation. [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]

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 processing of maize generates a considerable amount of maize husks, which might have biological activities since most of the waste or by‐products are rich sources of bioactive compounds. Nonetheless, no study has investigated the phenolic compounds of maize husk extracts and the feasibility of encapsulating the phenolic compounds of maize husk. In this study, the preparation conditions of the maize husk tea were optimized and the phenolic compounds were encapsulated with maltodextrin by freeze‐drying, spray‐drying, and microwave‐drying. The optimum extraction conditions were 80°C, 50 min, and 81 ml with 70.74 ± 1.34 mg GAE/g, 0.61 ± 0.02 mg ECE/g, 8.46 ± 0.08 mmol TE/g and 20.61 ± 0.55 mmol ISE/g for total phenolic content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity and FRAP, respectively. The encapsulation productivities were 30.18–86.25%, 43.99–95.32%, 30.26–89.97%, and 32.71–71.64% for TPC, TFC, DPPH radical scavenging, and FRAP, respectively. The encapsulation efficiencies were found in the ranges of 88.29–98.21%. The encapsulation of phenolic compounds of maize husks was greatly affected by the drying technique. The freeze‐drying was found as the most effective technique, providing the highest encapsulation productivity and efficiency. Maize husk extract and powder can be used to produce new antioxidant‐enriched foods. Novelty impact statement: The optimum extraction conditions to have maximum total phenolic content, total flavonoid content, DPPH radical scavenging activity, and ferric reducing power were found as 80°C, 50 min, and 81 ml.The encapsulation of phenolic compounds of maize husks was found to be greatly influenced by the drying technique.The freeze‐drying was the most efficient and provided the highest encapsulation productivity and efficiency. [ABSTRACT FROM AUTHOR]

The current study assesses the impact of encapsulation techniques (drying methods and carriers) on the release and intestinal permeability of mulberry leaf nutraceuticals. The Papadopoulou model revealed that the significant delay (p <.05) in the release of nutraceuticals by encapsulation is mainly due to carrier material. This finding was corroborated by Hixson and Crowell's models which showed that the polymer matrix is a limiting factor of release rate. Furthermore, the efflux ratio showed that encapsulation, chiefly the carrier material led to a change in the intestinal absorption mechanism of biocompounds by shifting it from active transport to passive diffusion. Hence, sodium carboxymethyl cellulose was found to be more suitable for the control released of mulberry leaf nutraceuticals during in vitro digestion. While maltodextrin led to better apparent permeability of biocompounds. With regard to drying techniques, spray drying resulted in better control release and intestinal permeability of biocompounds than freeze drying. Novelty impact statement: The significant delay in the release of nutraceuticals by encapsulation is mainly due to carrier material. Additionally, encapsulation, chiefly encapsulating agents led to a change in the intestinal absorption mechanism of biocompounds by shifting it from active transport to passive diffusion. With regard to drying techniques, spray drying resulted in better control release and intestinal permeability of biocompounds than of freeze drying. [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]

Fruit mixed pulp has the objective of improving the nutritional and sensorial characteristics, as well as the development of new flavours and aromas. Different methods of drying (e.g., spray-drying, spouted bed drying, and freeze-drying) can influence the quality of the final product. The objective of this study was to select the drying method that enables the production of acerola-ceriguela mixed pulp (ACMP) with higher quality. For this selection, the powder pulps were evaluated for their physicochemical characteristics (water activity, moisture, soluble solids (SS), titratable acidity (TA), SS/TA, and instrumental colour), retention of the bioactive compounds (ascorbic acid, total carotenoids, and phenolic compounds), and sensory evaluation (acceptance, check-all-that-apply (CATA), and intent to purchase). The physicochemical characteristics of the freeze-dried and spray-dried ACMP were nonsignificant p > 0.05 but differed significantly p > 0.05 from spouted bed powder. ACMP freeze-drying powder resulted in higher retention of ascorbic acid, total carotenoids, and phenolic compounds. The powder obtained by spray-drying showed higher retention of bioactive compounds compared to the spouted bed drying. Therefore, this study suggests that powder obtained by freeze-drying resulted in greater sensorial acceptance. [ABSTRACT FROM AUTHOR]

Microencapsulation of mixture of chia seed oil (CSO) and vitamin D3 (VD3) were studied using the conjugates of soy protein isolate (SPI), maltodextrin (MD), and inulin as wall material by the spray drying method. Using the response surface method, optimized wall material combination was obtained at 5:5:2 for SPI/MD/inulin ratio based on maximum encapsulation efficiency (EE) in a constant ratio 1:10 of core /wall of microcapsules. Different core/wall ratios (1:10, 1:8, and 1:5) were prepared using the optimum wall combination. Physicochemical properties of the prepared microcapsules such as EE, peroxide value, and targeted delivery were determined. The results showed that encapsulation of CSO with SPI/MD/inulin was resulted cover about 88%, encapsulate and entrap the core oil (VD3 and CSO) and protect the oil from oxidation. Also, the microcapsules showed 71%–77% delivery of the core to gastrointestinal tract. Novelty impact statement: The optimum ternary blending of SPI: MD: inulin for encapsulating bioactive oils was obtained 5:5: 2 with an encapsulation efficiency of 88%.The characteristics of the microcapsules such as retention of core oil and cumulative digestion of core materials in the simulation gastrointestinal tract indicated an application potential of the microcapsules for fortification of food products. [ABSTRACT FROM AUTHOR]

Fresh green tea leaves have been considered by‐products. They contain beneficial ingredients of polyphenols, approximately 30%. This study was aimed to investigate the blanching process combined with microwave‐assisted extraction of green tea leaves. The best quality extract was obtained by blanching at 85°C for 45 s, then microwave‐assisted extracting for 3 min with power of 16 W/g and frequency of 2450 MHz. The extract was added with whey protein isolate of 15%–15.3% and then spray‐dried to form green tea powder. The highest antioxidant capacity was observed at 360.20 mg Trolox equivalent antioxidant capacity/g of tea powder. The bioactive compounds were determined as total polyphenol content of 336.65 mg GAE/g, epigallocatechin‐gallate of 104.14 mg/g, epigallo‐catechin of 62.15 mg/g, epicatechin‐gallate of 22.09 mg/g, epicatechin of 19.27 mg/g, and caffeine of 3.13 mg/g. The tea powder was rich in chlorophyll content of 3.52 mg/g with nice green color and nutrition by abundant amino acids. Practical applications: In Vietnam, fresh tea leaves, which are not in tea buds, have been often considered as by‐products or even wastes. Our project investigated the extraction procedure for creating high‐quality extract then used this extract for forming green tea powder by spray drying technology. The product obtained high content of total polyphenol, chlorophyll, and rich content of amino acids, which has better economic efficiency to use for the food or beverage industry in Vietnam. [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 current study aims to perform microencapsulation of R. tuberosa L. extracts using chitosan crosslinked to sodium tripolyphosphate (NaTPP) as wall materials by spray drying and to analyze their in vitro biological activities. The influence of manufacturing conditions, like pH, chitosan concentration, and stirrer time, was assessed. Results showed that microcapsules prepared in pH 4 with a concentration of 0.1% (w/v) chitosan, and 90 min stirring time had 51.80% encapsulation efficiency and high in vitro biological activity. These were shown by high in vitro alpha amylase inhibition and antioxidant activity with IC50 values of 50.65 μg/mL and 123.97 μg/mL, respectively. Releases of the bioactive compounds in microcapsules of R. tuberosa L. were carried out on phosphate buffer medium pH 2.2 and pH 7.4 with times release of 30, 60, 90, and 120 min. The bioactive compounds were released in pH 2.2 in 120 min at 2.48%. At pH 7.4, the active ingredients were more easily released, by 79.90% in 120 min. The microcapsules' morphology showed a rough surface with spherical forms and the average sizes were 53.41 μm. This study supports the essential role of microencapsulation in improving plant extracts with reserved biological activities. [ABSTRACT FROM AUTHOR]

The effect of in vitro gastrointestinal digestion on the release of microencapsulated phenolic compounds was evaluated through an optimized spray drying process. A stock extract of oregano phenolic compounds was developed and microencapsulated in a spray dryer following a central composite rotatable design, controlling the variables, inlet temperature (111.7-168.2°C), and percentage of wall material (5.8-34.1%). Optimum drying conditions for spray drying were decided based on different yield percentages (Y %) and encapsulated phenolic compounds (EPC). The analyzed physical properties were morphology measured by electron microscopy and humidity; other properties evaluated were the content of total phenolic compounds, antioxidant capacity determined by DPPH and ABTS assays, and phenolic profile by ultraperformance liquid chromatography coupled to mass spectrometry (UPLC-MS). During the gastrointestinal simulation, a stability of 85% was determined in the intestinal stage. Microencapsulation technology by spray drying is an excellent selection to stabilize and protect bioactive compounds of oregano and promote its use as a functional ingredient. [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]

Luteolin is a hydrophobic drug with low solubility, which has many limitations in practical use. To improve solubility, a spray drying technique was used to prepare complexes with lactose to promote the solubility and bioavailability of luteolin. The solution samples were spray dried using different ratios of water and ethanol as different dissolution media. By characterizing the spray-dried powders obtained, we found that the solubility of the different groups of samples obtained by spray drying was improved, and similarly, their dissolution rates were also increased to different degrees. By comparison, both luteolin and the cofactor lactose were able to achieve high dissolution rates at suitable solution ratios and formed amorphous eutectic crystals after the spray drying process, which contributed well to the increased solubility and altered dissolution efficiency of luteolin. [ABSTRACT FROM AUTHOR]

This study examines the use of smoke powder derived from rice husks as a preservative for chicken meatballs. Rice husks were pyrolyzed in a slow pyrolysis reactor at the temperatures of 300°C (T1), 350°C (T2), and 400°C (T3) to produce liquid smoke. Each of the liquid smoke was distilled at 190°C and then converted into smoke powder by spray drying method. The smoke powder's feasibility as a meatball preservative was examined by total plate count (TPC), total volatile base (TVB), most probable number (MPN) test of E. coli, and organoleptic (aroma, texture, and color) tests. The results showed that the TPC and TVB increased with storage time. At the storage time of 76 hours, the meatballs were no longer suitable for consumption as the TPC had exceeded the minimum limit. In meatballs with T3 smoke powder at 72-hour storage, the number of colonies was 6.87 × 104 CFU/g, indicating the TPC value has not exceeded the threshold yet. The TVB test showed that up to 72 hours of storage, the meatballs remained fresh with a TVB value of less than 0.20 mgN/g. The result of the organoleptic test also showed that meatballs could last for 72 hours. The MPN test, on the other hand, revealed that the E. coli was still permissible after 68 hours of preservation. [ABSTRACT FROM AUTHOR]

Daylily is an edible flower in China. Daylily powder is prepared from the flowered or damaged by‐products during its processing, which accounts for 10% of the total amount. In order to optimize the drying methods, the powder properties, internal structure, nutrition, and color of daylily powder prepared by natural air drying (ND), hot air drying (HD), vacuum freeze‐drying (FD), and spray drying (SD) were studied and compared. The results showed that different drying methods had no effects on the internal structure of daylily powder. The diameter, bulk density, water holding capacity, oil holding capacity, and resting angle of daylily powder treated by four drying methods were significantly different. The nutrient indexes and color of daylily powder were significantly changed after different drying methods. HD prepared daylily powder can keep higher total protein, total sugar, and vitamin C; ND and FD prepared daylily powder had higher amino acid content and better flavor retention, while SD prepared daylily powder had smaller particle size, larger specific surface area, lighter color, and strong water and oil retention, which is more favorable for its use as a food additive. Compared with the other three methods, SD has obvious advantages and can be used as the optimal drying technology of daylily powder. The development and utilization of the waste daylily resources could be improved by using the pulverizing technology. This paper provided theoretical and technical support for the full utilization of daylily resources. The purpose of the study was to grow the daylily industry chain, Putting discarded daylily to comprehensive use. Novelty impact statement: Powder processing is currently the best way to make full use of the abandoned damaged and flowered daylily resources and improves the added value.SD has obvious advantages and can be used as the optimal drying technology of daylily powder. [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]

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]

The blue butterfly pea (Clitoria ternatea L.) flowers have been traditionally used as food colorants and source of anthocyanins and other flavonoids, particularly as antioxidants. Encapsulation aims at preserving natural pigments from several factors that cause their degratation. This work aimed at producing powdered butterfly pea flower extract by spray drying, using maltodextrin, cassava starch, and gelatin as carrier agents, generating a product ready to use, easy to handle, and with long shelf life. Physicochemical and colorimetric properties of the powders were assessed, resulting in high anthocyanin retention (>90%), good solubility (around 99%), low moisture (less than 5%), and good reconstitution property, with color attributes very similar to the original extract at different pHs. Gelatin‐maltodextrin blended formulations resulted in powders with the best physicochemical and morphological characteristics, as well as better color preservation. Practical applications: This study investigated the production by spray drying of a powdered, natural blue dye extracted from butterfly pea (Clitoria ternatea L.) flowers, using maltodextrin, cassava starch, and gelatin as carrier agents, obtaining a product that is easy to handle, ready to use, and with a long shelf life. The produced powders showed high anthocyanin retention, good solubility, low moisture and good reconstitution properties, with color attributes very similar to the original extract at different pHs. The formulation using maltodextrin‐gelatin blend resulted in the powder with the best physicochemical and morphological characteristics, in addition to better color preservation, enabling its application as natural colorant in food, beverages, pharmaceuticals, and cosmetics. [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]

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]

This work is aimed at optimising the spray drying conditions of the phenolic extracts of purple mashua microencapsulated with octenyl succinic anhydride (OSA) Andean tuber starches. Purple mashua extracts were obtained and spray dried using native and OSA starches of yellow oca, pink oca, and yellow olluco (140°C, 4% starch). The powders obtained were analysed by encapsulation efficiency of anthocyanin (EE), total phenol content, and antioxidant capacity to select the best starch for optimisation purposes. OSA pink oca starch was selected because the obtained powder presented the highest EE. The spray drying conditions optimised were obtained using a central composite rotatable design (CCRD) and response surface methodology. The encapsulant proportion of OSA pink oca starch (2-12%) and the inlet drying temperature (IDT, 120-160°C) were used as factors of the design. The optimised spray drying condition was 160°C IDT and 2% encapsulant; this condition maximised the EE, total phenol content, antioxidant capacity, and solubility and minimised the water activity and hygroscopicity of the powder. The OSA pink oca starch could be used as an encapsulating agent of phenolic extracts because it can produce powder with high antioxidant capacity and high EE. [ABSTRACT FROM AUTHOR]

This research was aimed at investigating the supplementation of Jerusalem artichoke powder (JAP) without any purification step in the production of synbiotic fermented milk tablets using spray drying. The effect of inlet air temperature (150 and 170°C) on the properties of synbiotic powder was also explored. The supplementation of JAP (2%–6%) significantly affected (p <.05) viability of Lacticaseibacillus casei TISTR 1463, pH, lactic acid content as well as fermentation time. The combination of JAP and L. casei demonstrated a synergistic effect on properties, improving probiotic viability during fermentation and drying. Spray drying at lower inlet air temperature produced high quality synbiotic powder than spray drying at a higher temperature. The synbiotic fermented milk tablet was acceptable from a sensory stand point. The results of this work could be used for guiding the development of health‐promoting fermented milk in a new form which is more suitable for the present consumer lifestyle. Novelty impact statement: The synbiotic product from this research would provide more health benefits while requiring less preparation and production cost than its traditional counterpart. Due to the ease of consumption, transportation, and storage, converting fermented milk powder into a tablet would be more appealing to current consumers. [ABSTRACT FROM AUTHOR]

This research was done to optimize the influence of various egg albumin (EA) concentrations of 2, 4, and 6% as a foaming agent and whipping times of 5, 10, and 15 minutes, on physicochemical and antioxidant properties of plum powder produced using response surface methodology (RSM). Physical properties of the foam such as density, porosity, and expansion were determined. After drying and powder manufacturing, physical properties, namely, the water absorption index (WAI) and water solubility index (WSI), as well as chemical characteristics such as pH, titratable acidity, and browning index, were assessed. Finally, antioxidant capabilities such as the total phenol content (TPC), DPPH scavenging activity, beta carotene, and total flavonoid content (TFC) were measured. According to the findings, both whipping duration and EA concentration had a substantial effect on the foam forming characteristics. Foam expansion increased significantly with EA concentration and whipping time increase, but foam density exhibited an inverse relationship as expected. Increases in EA concentration and whipping duration both raised pH values whereas titratable acidity exhibited an inverse tendency as variable quantity rose. The browning index dropped as EA concentration increased. Antioxidant qualities were retained in dried sample powder as compared with the fresh sample, and they were also altered by variable changes. Overall, a 4% EA concentration for 10 to 15 minutes produced the best dehydration effects with the most antioxidant retention. [ABSTRACT FROM AUTHOR]

This study was conducted to evaluate the potential of the prebiotics agavins and inulin as wall materials to confer protection to the probiotics Lactobacillus casei and Bifidobacterium breve to produce synbiotic microcapsules by spray drying, besides to evaluate their resistance to the in vitro oro‐gastrointestinal transit. Viability and survival were determined for different spray drying conditions. Hygroscopicity, solubility, moisture content, water activity, wettability, morphology, and particle size were analyzed. Synbiotic microcapsules showed a microorganisms concentration 9–10 log CFU/g for L. casei and 10–11 log CFU/g for B. breve, in addition to appropriate physicochemical properties. After the oro‐gastrointestinal transit assay, synbiotic microcapsules presented viabilities above 8 log CFU/g. Besides the prebiotics benefits, all the synbiotic microcapsules produced in this study presented a microorganisms concentration higher than required to exert beneficial effects on consumers' health, thus being a good option for further potential applications as functional food ingredients or as dietary adjuncts. Novelty impact statement: Its novelty relies on prebiotic agavins as the only wall material to protect probiotics by spray drying, besides the recent use of agavins in the food industry. Agavins provided higher protection in the in vitro oro‐gastrointestinal transit assay than inulin. [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]

The number of immobilized glucose oxidase (GOx) molecules is considerably increased by the structural modification of reduced graphene oxide (rGO), and the performance of enzymatic biofuel cells (EBFCs) is positively affected by the modification process. To do this, new rGO with three-dimensional open porous structure is formed by spray freeze drying method (sprGO), while tetrathiafulvalene (TTF) as mediator, and GOx are sequentially immobilized onto sprGO. To improve the loading amount of catalyst, rGO structure is modified to open porous sprGO structure possessing numerous anchoring sites, after which gelatin film crosslinked by glutaraldehyde is fabricated onto sprGO to prevent any losses of other components (sprGO/[TTF-GOx]/crosslinked-gelatin). Specific surface area and charge transfer resistance of sprGO are quantitatively measured, and the actual amount of immobilized GOx and the performance of EBFC using this catalyst are electrochemically examined. With this, it is found that the amount of GOx immobilized in sprGO/[TTF-GOx]/ crosslinked-gelatin is twice better that in rGO/[TTF-GOx]/crosslinked-gelatin. More specifically, EBFC using this catalyst shows open circuit voltage of 0.85 V and maximum power density of 380 μW/cm², and this is 1.4 times better than that using rGO/[TTF-GOx]/crosslinked-gelatin. These results indicate that the amount of immobilized GOx strongly affects the performance capabilities of EBFCs. [ABSTRACT FROM AUTHOR]

The dry powder inhaler is a new form of drug delivery that is widely used as an alternative to traditional drug delivery methods, addressing the shortcomings of traditional drug delivery methods and obtaining better therapeutic results. This mode of delivery is also one of the most rational ways to treat pulmonary diseases such as chronic obstructive pulmonary disease (COPD). Curcumin, a natural polyphenol, has been shown to be effective in the treatment of COPD. In this study, different concentrations of curcumin ethanol solution were spray dried with mannitol as a carrier to obtain dry powder particles with different particle size distribution for the preparation of curcumin dry powder inhaler. The solubility and physicochemical properties were further characterized by differential scanning calorimetry (DSC), X-ray diffraction (XRD), and scanning electron microscopy. The characterization results showed that the product obtained in the experiment had reasonable particle size distribution and excellent solubility properties, which were positive for the treatment of COPD or other pulmonary diseases. [ABSTRACT FROM AUTHOR]

Viability of probiotics in the foods and human bodies is important, because a certain minimum count of bacteria is necessary to impose health promoting effects. In the present work, we encapsulated Lactobacillus reuteri within whey protein isolate (WPI), soy protein isolate (SPI), WPI + inulin (WPI4I), and SPI + inulin (SPI4I) through spray drying method and investigated the efficiency of the microcapsules on the protection of the cells under different conditions (heat, salt, bile salt, penicillin, pH, simulated gastrointestinal condition, and storage). The particle size of the samples was in the range of 195.2–358.1 nm. The sensitivity of unencapsulated bacteria to heat was considerably higher than that to the encapsulated bacteria, so that, at 80°C, no growth (of unencapsulated type) was observed. At 60°C and 40°C, the cell count of free bacteria decreased to 5.81 and 8.04 log CFU/mL, respectively. The bacteria encapsulated within SPI4I showed the highest viability at these temperatures. A comparison between the effects of different pH values showed pH 1.5 more lethal than 2.5 and 7. The effect of NaCl at 4% concentration on decreasing the bacterial count was more notable than 2%. However, the used wall materials in all conditions resulted in higher viability of the cells compared to the free cells. Among different types of wall materials, it was observed that WPI4I imposed the best protective effect. The higher viability of cells within WPI4I wall material was also observed during the storage time. The viability of encapsulated cells decreased from 10.35 to 10.40 log CFU/g in the first week and to 8.93–9.23 log CFU/g in the last week of storage. [ABSTRACT FROM AUTHOR]

In order to reduce the mechanical sensitivity of cyclotrimethylenetrinitramine (RDX) and improve its energy density, spherical RDX/PMMA/NC composite particles were prepared by spray drying method, selecting polymethyl methacrylate (PMMA, hydrocarbon binder) with excellent mechanical properties and nitrocellulose (NC, energy-containing binder) with higher density as the desensitizing shell material, RDX as the core material. PMMA/NC composite particles of the same component were prepared by a simple solvent evaporation method at the same time. Structural characterizations and thermal stability of the composites were systematically studied by scanning electron microscopy (SEM), X-ray diffraction (XRD), and differential scanning calorimeter (DSC), respectively. Moreover, the safety performance has been qualitatively tested and analyzed through impact sensitivity and friction sensitivity. The results show that the addition of NC/PMMA binder would not change the original crystal structure of RDX, and the RDX/NC/PMMA composites fabricated by spray drying presented spherical particles with uniform distribution and smooth surface. The Tp0 of RDX/NC/PMMA composite particles increased from 220.3°C to 228.2°C, improving the thermal decomposition performance. The H50 rose from 29.32 cm to 84.3 cm, and the probability of friction explosion decreased from 96% to 8%, significantly enhancing the safety performance. In short, the RDX/NC/PMMA composites prepared via the spray drying method and the improvement of their performance have positive significance for the development of explosives in pursuit of high energy and low sensitivity. [ABSTRACT FROM AUTHOR]

Whole spent hen meat of Indian commercial layer bird (BV-300 breed) was enzymatically hydrolyzed using Flavourzyme® derived from Aspergillus oryzae. Different time, temperature, and pH combinations generated through response surface methodology (RSM) were tested to find the optimal hydrolysis condition at which maximum antioxidant potential and degree of hydrolysis can be achieved. Hydrolysis for 30 min at a temperature of 53.9°C and pH of 6.56 was found suitable for achieving high degree of hydrolysis and antioxidant activity. Antioxidant potential at optimized conditions was estimated at 93.26% by DPPH radical scavenging assay and 2.32 mM TEAC by FRAP assay. Amino acid profiling of the hydrolysate correlated very well with SDS-PAGE profiling. SDS-PAGE results confirmed that 30 min hydrolysis time was enough to produce low molecular weight peptides (2–5 kDa) with high antioxidant potential. Antioxidant rich Indian spent hen meat hydrolysate powder was economically produced using spray drying. Sensory analysis revealed that 10% hydrolysate powder had satisfactory overall acceptability and has potential to be used in health/functional foods at this concentration. This is the first study wherein optimum hydrolysis conditions for Indian spent hen meat have been reported. [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 inlet air temperature and feed flow rate of a spray drying process were optimized for encapsulation of Lactobacillus acidophilus ATCC 11975 using a ternary wall matrix of skim milk powder, maltodextrin, and cellulose acetate phthalate. The combined effect of inlet air temperature (140, 150, and 160℃) and feed flow rate (2.0, 2.5, and 3.0 ml/min) was studied on the encapsulation efficiency (EE), survival rate (SR), moisture content (MC), recovery yield (RY), and water activity (aw) by creating response surface plots in a full factorial design. A significant (p <.05) decrease in EE, SR, MC and aw, and increase in RY values of the powder were noticed by increasing the temperature and decreasing the feed rate. The optimum conditions to produce maximally viable probiotic powder were 145℃ and 2 ml/min. The shape of the particles was spherical. Thermal characterization revealed a better storage stability with a low inactivation rate. Practical applications: Achieving a higher survival rate of probiotics to confer adequate health benefits to human gut is the prime concern of this research which was successfully achieved by optimizing the spray drying parameters. This manuscript details the potential application of a ternary wall matrix composite consisting of skim milk powder, maltodextrin, and cellulose acetate phthalate to successfully encapsulate the probiotic strain of Lactobacillus acidophilus, with improved encapsulation properties. The study will help towards formulating a novel dairy‐based probiotic food with enhanced gut microbiota by generating the necessary background data required. [ABSTRACT FROM AUTHOR]

In this study, the effect of different wall materials on the stability of anthocyanins and some physicochemical properties of the encapsulated juice of seedless black barberry were investigated. A response surface methodology was used to analyze and predict the physicochemical properties of microcapsules. In order to perform the microencapsulation, a spray dryer with an inlet temperature of 130°C, an outlet temperature of 80°C, and an airflow rate of 600 L/hr was used. In this study, independent factors were maltodextrins (0%, 7.5%, and 15% (w/v)), Arabic gum (0%, 3%, and 6% (w/v)), and whey protein concentrate (0%, 8%, and 16% (w/v)). Second‐order polynomial models with high R2 (0.90–0.99) values were proposed for each physicochemical property, including yield, total anthocyanin content, total phenolic content, antioxidant activity (EC50), moisture, bulk density, and porosity. Scanning electron microscopy and differential scanning calorimetry were used to study the microstructural and the thermal properties of encapsulated powders with an optimum wall material composition. Results showed that the optimum concentrations for each wall material were 13.41% (w/v) of maltodextrins, 5.51% (w/v) of Arabic gum, and 15.09% (w/v) whey protein concentrate. Novelty impact statement: Microencapsulation of the anthocyanin compounds of seedless black barberry by using a combination of different carriers as wall materials was done for the first time in this research. [ABSTRACT FROM AUTHOR]

The development of spray drying technology has been widely used for drying and preservation of food products. Though infant milk powder iron fortification is necessary for infants and children, iron fortification is accompanied by some limitations that reduce its quality and oxidation of Fe2+ into Fe3+, causing sensory problems and even a decrease in iron absorption, which does not meet the normal requirements of infant and child body development. To overcome this adverse effect and to improve the bioavailability of iron, a spray drying method was used to simulate the milk powder production process by codrying a mixture of ascorbic acid and ferrous sulfate, where ascorbic acid was uniformly coated on the outer layer of ferrous sulfate. It was demonstrated that ascorbic acid had a very obvious inhibitory effect on the oxidation of ferrous iron and could maintain the stability of ferrous iron in solid and solution for a long time, thus improving the bioavailability of iron. [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]