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This study aimed to assess the technical feasibility of incorporating selenized Lactobacillus spp. microencapsulated via spray drying into cattle feed. Gum Arabic and maltodextrin were used as encapsulating agents. The encapsulation process was carried out with a drying air flow rate of 1.75 m 3 /min, inlet air temperature of 90°C, and outlet air temperature of 75°C. The viability of the encapsulated microorganisms and the technological characteristics of the obtained microparticles were evaluated. Microorganisms were incorporated into beef cattle feed to supplement their diet with up to 0.3 mg of Se per kilogram of feed. The encapsulated particles, consisting of a 50/50 ratio of gum Arabic/maltodextrin at a 1:20 proportion of selenized biomass to encapsulant mixture, exhibited superior technical viability for application in beef cattle feed. Supplemented feeds displayed suitable moisture, water activity, and hygroscopicity values, ensuring the preservation of viable microorganisms for up to 5 months of storage, with an approximate count of 4.5 log CFU/g. Therefore, supplementing beef cattle feed with selenized and microencapsulated lactic acid bacteria represents a viable technological alternative, contributing to increased animal protein productivity through proper nutrition., (© 2024 International Union of Biochemistry and Molecular Biology, Inc.)

Common factors influencing the survival of microbes to spray drying include microbial intrinsic resistance, properties of the carrier, inlet and outlet temperatures, and rate of feeding. In this work, cheese whey was used as both a growth medium and a carrier for spray drying of Bifidobacterium animalis subsp. lactis INL1. The growth of the strain was favoured by acid conditions, reaching higher counts when pH was not controlled during fermentation and when pH was controlled at a constant value of 5.5, compared with 6.5. Powders containing ca. 9 log order (cfu/g) of B. lactis INL1 were obtained by direct spray drying of the culture coming out of the fermenter. No differences in survival to spray drying were observed in terms of fermentation conditions. However, fermentation conditions are considered to have influenced the strain's survival along the storage. Spray drying in acid conditions was detrimental to the survival along storage. [ABSTRACT FROM AUTHOR]

Upon spray drying of dairy powders, the distribution of components within the droplets can become nonuniform. In this study, the influence of the composition on the drying behaviour, morphological development and surface composition were studied using single droplet drying. The addition of fat was found to result in an earlier locking point (1.1 instead of 1.8 s). The fat content did not influence the morphological development, but the protein and lactose ratios did influence whether the dried particle was smooth or wrinkled. Confocal Raman microscopy revealed that the initial fat, lactose and protein contents influenced the dry surface composition. For example, fat was found on the surface of emulsions that were either rich in fat or in whey protein. [ABSTRACT FROM AUTHOR]

Summary: Preserving food products from oxidation improves their quality and stability. This study compares the effects of storage on L‐theanine, caffeine, moisture content and antioxidant activity of spray‐dried and freeze‐dried white tea infusions. The antioxidant activities of both dried infusions were restored over a 60‐day storage. On Day 60, the L‐theanine and caffeine levels of the freeze‐dried samples were respectively 1.45 ± 0.03 mg mL−1 and 2.23 ± 0.04 mg mL−1 compared with 1.16 ± 0.03 mg mL−1 and 1.97 ± 0.01 mg mL−1 on Day 0. In the spray‐dried samples, the L‐theanine was 0.32 ± 0.01 mg mL−1 on Day 60 and 0.36 ± 0.02 mg mL−1 on Day 0, while caffeine remained unchanged. Regarding undried/control samples, L‐theanine and caffeine declined from respectively 0.29 ± 0.0004 mg mL−1 and 0.33 ± 0.01 mg mL−1 on Day 0 to 0.2 ± 0.001 mg mL−1 and 0.26 ± 0.02 mg mL−1 on Day 60, associated with a decrease in DPPH activity from 75.87% (Day 0) to 15.34% (Day 60). Freeze‐drying and spray‐drying tea infusions yielded functional products with stable antioxidant activity and moisture. Both drying techniques are reliable for preserving tea preparations. [ABSTRACT FROM AUTHOR]

BACKGROUND: Human milk fat analog emulsion (HMFAE) is an emulsion that mimics the composition and structure of human milk (HM) fat globules. The application of HMFAE in infant formula requires a series of milk powder processing steps, such as pasteurization and spray drying. However, the effect of milk powder processing on fat digestion of HMFAE is still unclear. In this study, the influence of pasteurization and spray drying on the lipolysis behavior of HMFAE was studied and compared with HM using a simulated infant in vitro digestion model. RESULTS: Pasteurization and spray drying increased the flocculation and aggregation of lipid droplets in HMFAE during digestion. Spray drying destroyed the lipid droplet structure of HMFAE, and partial milk fat globule membrane‐covered lipid droplets turned into protein‐covered lipid droplets, which aggravated lipid–protein aggregation during gastric digestion and hindered fat digestion in the small intestine. The final lipolysis degree was in the order HM (64.55%) > HMFAE (63.41%) > pasteurized HMFAE (61.75%) > spray‐dried HMFAE (60.57%). After complete gastrointestinal digestion, there were no significant differences in free fatty acid and sn‐2 monoacylglycerol profile among the HMFAE, pasteurized HMFAE, and spray‐dried HMFAE. CONCLUSION: Milk powder processing can reduce lipolysis by altering the lipid droplet structure of HMFAE and the degree of lipid droplet aggregation during digestion. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Spray drying is a process that involves instantaneous conversion of a liquid or slurry into a free‐flowing powder in the presence of hot air or nitrogen gas current in a drying chamber. The technique is usually used to encapsulate active molecules like essential oils, plant extracts, fragrances, flavours and enzymes within a wall material. The encapsulation provides chemical and physical stability to the actives by converting them into free‐flowing powders which prevents their susceptibility to external atmospheric conditions like temperature, humidity, UV exposure and chemical oxidation. Spray drying encapsulation has an edge over other encapsulation techniques because it is fast, simple, efficient and economically feasible. The article focuses on encapsulating various essential oils within natural polymers and emulsifiers by spray drying methods to form stable microcapsules. The review also provides information on different types of spray drying equipment and process parameters like the type of atomiszer and nozzles, inlet–outlet temperature and type of cyclones. All the process parameters and materials are found to influence the physicochemical properties of the microencapsulates of essential oils. The review also discusses the effects of process parameters and materials on the encapsulation efficiency, moisture content, bulk and tapped density, agglomeration properties and thermal stability of the microencapsulates. Thus, the consolidated review will provide an overview of various optimization parameters and governing factors for obtaining microencapsulates of essential oils. [ABSTRACT FROM AUTHOR]

BACKGROUND: Sour cherry juice concentrate powder can serve as a modern, easy‐to‐handle, phenolics‐rich merchandise; however, its transformation into powdered form requires the addition of carriers. In line with the latest trends in food technology, this study valorizes the use of dairy by‐products (whey protein concentrate, whey, buttermilk, and mixes with maltodextrin) as carriers. A new multiple approach for higher drying yield, phenolics retention (phenolic acids, flavonols and anthocyanins) and antioxidant capacity of powders were tested as an effect of simultaneous decrease of drying temperature due to the drying air dehumidification and lower carrier content. RESULTS: Dairy‐based carriers were effective for spray drying of sour cherry‐juice concentrate. The drying yield was increased and retention of phenolics was higher when compared with maltodextrin. The application of dehumidified air, which enabled the drying temperature to be reduced, affected drying yield positively, and also affected particle morphology and retention of phenolics (the phenolic content was approximately 30% higher than with spray drying). CONCLUSIONS: The study proved that it is possible to apply dairy‐based by‐products to produce sour cherry juice concentrate powders profitably, lowering the spray‐drying temperature and changing the carrier content. Dehumidified air spray drying can be recommended for the production of fruit juice concentrate powders with improved physicochemical properties. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Potato starch (PS), a naturally occurring carbohydrate biopolymer, is commonly used in the meat industry to enhance the processing and nutritional properties of meat products. This study utilizes spray drying to produce PS‐based powders for the production of 3D printed beef products. The effects of incorporating PS‐based materials at 1% concentrations into beef pastes are investigated, focusing on the impact on product texture, cooking properties, printing accuracy, freeze‐thaw stability, and color. Additionally, the suitability of the 3D printed beef products for individuals with dysphagia is assessed using the International Dysphagia Diet Standardization Initiative (IDDSI). The 3D printed beef products containing PS‐based powders are successfully manufactured and maintained their structure during printing and cooking. The addition of these powders improve moisture content, cooking yield, lightness, and reduced diameter reduction, redness, hardness, cohesiveness, and chewiness. Moreover, the results suggest that P‐N, can be classified as potential level 6 diets (soft and bite‐sized) according to the IDDSI framework. [ABSTRACT FROM AUTHOR]

Summary: The present study aimed to comparatively analyse the functional properties of the spray drying particles prepared from the noble scallop (Chlamys nobilis) mantle protein‐pectin hydrated mixtures. And the microstructural characteristics of the particles were assessed by Fourier transform infrared, scanning electronic microscopy, and SDS‐PAGE to detect critical changes. The results showed that the solubility of enzymatically extracted protein was significantly improved by spray drying after pectin hydration (AP‐LMP and AP‐HMP), from 76.77% (AP) to 97.87% (AP‐LMP) and 97.13% (AP‐HMP), respectively. And the spray drying water‐extracted protein (HP) after pectin hydration (HP‐LMP and HP ‐HMP) exhibited a greater emulsifying property, from 103.10 m2/g (HP) to 145.55 ± 0.92 m2/g (HP‐LMP) and 200.29 ± 1.16 m2/g (HP‐HMP). The spray drying after pectin hydration had successfully enhanced emulsifying and rheological properties when compared with AP and HP. The results of SDS‐PAGE showed more protein participated in the formation of macromolecule and FT‐IR spectra demonstrated the formation of protein‐pectin spray drying particles facilitated not only by electrostatic interactions but also by covalent binding via Maillard reaction, made a closely compatible protein structure verified by the improvement of fluorescence intensity. This work is expected to provide a theoretical basic data for the development and application of scallop mantle extracted proteins. [ABSTRACT FROM AUTHOR]

Summary: Converting craft beer to a powder form allows the concentration of phenolic and volatile compounds. In this study, craft beer was brewed in laboratory brewing equipment and converted to a powder using freeze‐drying and spray‐drying processes. When the freeze‐dried powder was dissolved in water, its physicochemical properties were identical to those of craft beer. Freeze‐drying effectively encapsulated the bioactive compounds in craft beer, with an encapsulation rate of 99.6%, which was 27.6% higher than that of spray‐drying. Headspace solid‐phase microextraction coupled to gas chromatography–mass spectrometry analysis revealed that the esters were effectively retained after freeze‐drying and had the highest retention of 90% for ethyl hexanoate, whereas spray‐drying resulted in the loss of most of the esters. Spray‐dried particles were all spherical, whereas lyophilized particles were irregularly shaped. The particle size ranged from 6.28 to 12.15 μm for spray‐dried powders and from 14.19 to 50.97 μm for lyophilized powders. The findings indicate that both encapsulation methods are effective for the preparation of craft beer powder. However, freeze‐drying can encapsulate the bioactive and volatile compounds in craft beer more effectively than spray‐drying and aid in the better retention of craft beer characteristics. [ABSTRACT FROM AUTHOR]

Summary: The searching of alternative products that help reduce sugar consumption is a recurring objective due to the high number of overweight people in the world. The spray drying process of natural strawberry juice (SWJ) was evaluated using Agave angustifolia fructans as an encapsulating agent. Five fructan concentrations and three drying conditions were evaluated. The microcapsules obtained were characterised by anthocyanins content (UVvis), moisture percentage, hygroscopicity, colour, Tg, morphology (light scattering and SEM) and FTIR. Considering a recovery yield above 50%, the inlet/outlet temperatures of 180/90–95 °C and 15% of fructans were the conditions to obtain the powders with a hygroscopicity of 31%, anthocyanin retention of 84% and the highest Tg (54 °C). FTIR spectra and SEM evidenced that fructans can act as a homogeneous encapsulating matrix of SWJ. Therefore A. angustifolia fructans can be an alternative of low‐caloric power for the encapsulation of SWJ through spray. [ABSTRACT FROM AUTHOR]

The microencapsulation of fish oil by the spray‐drying technique was conducted using Arabic gum (AG) and Persian gum (PG) as wall materials. AG‐to‐PG ratios, including 29:1, 28:2, 27:3, 26:4, and 25:5 (%w/w), wall‐to‐oil ratios, including 5:1, 4:1, 3:1, 2;1, and 1:1, drying temperature (180, 190, 200, 210, and 220°C), and feed flow rate at high and low states were optimized using response surface methodology. Microencapsulation efficiency (MEE), moisture content (MC), peroxide value (PV), and particle size (PS) were determined. Results showed that the highest MEE and the lowest MC, PV, and PS were attained when 26:4, 4:1, 210°C, and high speed were considered, respectively. At this point, the MEE, MC, PV, and PS were 79.49%, 3.39%, 10.98 meq O2/kg oil, and 39.05 µm, respectively. The microstructure of optimum microencapsulated powder exhibited no observable cracks, fissures, or pores while having a typical spherical and smooth surface. Microencapsulation of fish oil using a mixture of AG and PG showed higher oxidative stability associated with high MEE, low MC, and low PV at the final product. Moreover, the optimized emulsion formulation and drying conditions increased the storage stability. [ABSTRACT FROM AUTHOR]

Photopolymerization‐based ceramic 3D printing, known as digital light processing (DLP), offers a valuable platform for rapidly prototyping previously unattainable intricate architectures without the need for additional molds. However, the presence of ceramic particles in photocurable suspensions introduces challenges, including elevated viscosity and diminished curing depth due to light‐ceramic particle interactions. This ultimately compromises the efficacy of the photocuring process, resulting in undesirable geometric inaccuracies. In this study, meticulously engineered lead‐free ferroelectric barium titanate (BaTiO3, BTO) ceramic granules, produced through a spray‐drying process, optimize ceramic suspension formulation. This approach enhances ceramic flowability and involves the judicious addition of a binder, yielding a uniform redispersion of ceramic particles within the matrix, while maintaining a bimodal particle size distribution with reduced diameters. Supported by both experimental and numerical simulations, this improves the rheological and curing properties, enabling the successful fabrication of highly dense, complex 3D‐printed BTO structures with excellent shape fidelity. Moreover, by carefully designing the thermal profiles, DLP 3D‐printed BTO ceramics exhibit impressive shape retention after debinding and sintering while demonstrating ferroelectric and dielectric performances comparable to their non‐3D‐printed counterparts. This study presents a transformative approach that unlocks the full potential of ceramic 3D DLP printing. [ABSTRACT FROM AUTHOR]

Background: Apple cider vinegar (ACV) contains many health benefits due to its antioxidant and acetic acid content. However, the adverse effects of directly consuming the vinegar should be eliminated to make it possible to regulate its intake as a dietary supplement. The objective of the study is to optimize the spray drying operating conditions to produce ACV powder with health benefits. A central composite design (CCD) of response surface methodology (RSM) was used to optimize the spray drying process of ACV. The influences of inlet temperature (130°C–170°C), gum Arabic concentration (5%–15% w/w), and feed flow rate (1–2 kg/h) on some product and process aspects were investigated. Spray-dried powders were evaluated for their moisture content, process yield, acetic acid content, solubility, and antioxidant content. Results: The relationships between the model factors and final powder properties were established with ANOVA and multiple regression analysis. The model factors affected the investigated powder properties at different significance levels, where carrier concentration was the main influencing factor. Gum Arabic contributed to the retention of volatile and heat-sensitive compounds providing health benefits. All powders showed high solubility (>94%) and high antioxidant recovery, and most treatments achieved a drying yield of higher than 50%. Conclusion: Optimization of spray drying process was achieved with application of RSM and relationships between model factors and powder properties were established. This study highlighted the feasibility of the development of ACV-based functional powder as a dietary supplement. [ABSTRACT FROM AUTHOR]

BACKGROUND: The research about sustainable and alternative plant protein sources has accelerated with the increasing need for protein. Safflower meal has a potential to be used in protein production due to its high protein content. This research aimed to produce an alternative plant‐based protein powder using safflower meal. Both extraction and spray‐drying parameters of safflower protein powder production were optimized using response surface methodology to achieve maximum yield. Moreover, the physicochemical and functional properties of safflower protein were determined and compared with those of commercial protein powders (soy, sunflower, pea, fava bean, and rice). RESULTS: The optimum extraction conditions were found to be 33.06:1 mL−1 g solvent‐to‐meal ratio, pH 11.00, 23.34 °C extraction temperature, and 30.86 min extraction time, which were achieved with a protein yield response of 75.21%. The highest powder yield (51.28%) was recorded for drying conditions of inlet air temperature of 160.11 °C, aspiration rate of 54.17 m3 h−1, and feed flow rate of 16.01 mL min−1. According to the amino acid profile of safflower protein, the glutamic acid content (14 475 mg (100 g)−1) was highest, while the methionine content (96 mg (100 g)−1) was lowest. Moreover, safflower protein can be regarded as a high‐quality protein due to its high essential amino acid ratio (41.55%). The experiments showed that safflower protein had high solubility and good foam and emulsifying properties. CONCLUSION: Safflower protein could be a nutritional and functional protein source for the food industry. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The effects of lactic acid concentration (LA) and spray drying conditions on stickiness of acidified skim milk powder (SMP), which impacts process efficiency and powder properties, were examined using a fully replicated 24‐1 fractional factorial design. The wall deposition was significantly affected by LA, and yield was positively influenced by the drying temperature difference. Drying temperature difference significantly affected particle size, moisture content and water activity of acidified SMP. Particle size was also significantly influenced by nozzle airflow rate. Moisture content and water activity were significantly affected by LA, while glass transition temperature was only influenced by the outlet temperature. [ABSTRACT FROM AUTHOR]

Small particles are of great interest in a variety of applications. Spray drying is a common technique for particle synthesis, but it is limited with respect to sizes below 10 μm. Therefore, a new laboratory‐scale spray dryer was designed to address this issue. A novel aerosol generator consisting of a piezo crystal in a swirl chamber was designed to obtain droplets in the low micrometer range. After drying and cooling, particles were deposited in a molten carrier, using melt electrostatic precipitation. The median particle size of three pharmaceutical drug substances was 2 μm. The size distribution was particularly narrow, with span values of about 1.1. Spray drying is a sufficient technique to produce small drug particles below 5 μm with ultrasonic atomization at high frequencies. Electrostatic precipitation in a molten carrier is a suitable method to capture these particles. [ABSTRACT FROM AUTHOR]

BACKGROUND: Production and consumption of probiotics need to meet many adverse stresses, which can reduce their health‐promoting effects on humans. Microencapsulation is an effective technique to improve the biological activity of probiotics and wall materials are also required during encapsulation. Application of Maillard reaction products (MRPs) in probiotic delivery is increasing. RESULTS: This work aims to study the effects of soy protein isolate (SPI)–xylose conjugates heated at different times on the viability and stability of probiotics. SPI–xylose MRPs formed after heat treatment based on changes in the browning intensity, sodium dodecyl sulfate–polyacrylamide gel electrophoresis and Fourier transform infrared spectroscopy. After heat treatment, α‐helix and β‐sheet contents of SPI–xylose mixture shifted from 11.3% and 31.3% to 6.4–11.0% and 31.0–36.9%, respectively, and the thermal stability slightly changed. During spray drying, except for MRP240@LAB, probiotic viability was higher in the MRP‐based probiotic microcapsules (21.36–25.31%) than in Mix0@LAB (20.17%). MRP‐based probiotic microcapsules had smaller particle sizes (431.1–1243.0 nm vs. 7165.0 nm) and greater intestinal digestion tolerance than Mix0@LAB. Moreover, the MRP‐based probiotic microcapsules showed better storability than Mix0@LAB and adequate growth and metabolism capacity. CONCLUSION: SPI–xylose Maillard reaction products are a promising wall material for probiotics microencapsulation, which can improve bacterial survivability during spray drying and enhance bacterial gastrointestinal digestion resistance. This study sheds light on preparing probiotic microcapsules with superior properties by spray drying. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The study aims to investigate the influence of hydrocolloid matrices, including sodium alginate (SA) and guar gum (GG), on the digestive properties of native corn starch (NCS). The native starch is encapsulated with SA (1% w/v), SA (0.75% w/v) + GG (0.25% w/v), SA (0.50% w/v) + GG (0.50% w/v), SA (0.25% w/v) + GG (0.75% w/v), and GG (1% w/v) through a laboratory‐scale spray drying process. The results reveal novel comparative and cooperative effects of encapsulant materials on starch hydrolysis. SA is found to be a superior encapsulant in terms of enhancing the slowly digestible starch (SDS) and resistant starch (RS) contents and improving the thermal stability of NCS, which is attributed to its rough matrix structure. This effect is attributed to the rough matrix structure of SA, which may offer greater resistance to water and enzyme penetration. The combination of 0.75% w/v SA + 0.25% w/v GG is found to be the most effective in reducing digestibility and enhancing thermal stability (p < 0.05), likely due to synergistic interactions between the two hydrocolloids. These findings provide valuable information on the effects of hydrocolloid matrices on the digestive properties of NCS and lay the foundation for future research. [ABSTRACT FROM AUTHOR]

Anthocyanin, a main‐colored bioactive compound found in Hibiscus sabdariffa L., is well‐known for a varied range of applications as food additives in foodstuff, and natural colorants in food, pharmaceutical, and printing industries. The study aimed to find out the suitable conditions for the spray‐drying process to obtain anthocyanin powder from the extract as well as characterized the powder. In addition, the obtained powder was applied to marshmallows and determined the acceptability of appearance, quality, and scavenging capacity of the candy. The carrier of maltodextrin and gum arabic was selected for spray‐drying, which had optimal conditions at 144°C and 7 mL/min, resulting in 100.22 mg/g anthocyanin content with an encapsulation efficiency of 93.87%. The obtained anthocyanin has appropriate moisture of 5.14%, quite appropriate bulk density, and tapped density, it also was high solubility, and poor flowability but easy compression. The shape of the particle by SEM analysis was low particle size (2–10 μm), wrinkled, unequal spherical size, rough surfaces with indentations, and slight cracks. The X‐ray diffraction (XRD) spectrum of the sample had very low crystallinity and diffuse wide peaks revealing that anthocyanin still exists inside maltodextrin particles. The FT‐IR spectrum had oscillations of characteristic groups of anthocyanin structure. Marshmallow samples added 5% anthocyanin powder gained high acceptability of appearance and maintained the scavenging capacity (DPPH) with an IC50 value of 7368.31 ppm after a month of storage. [ABSTRACT FROM AUTHOR]

Summary: The enhancing impact of fermentation with Lactiplantibacillus plantarum and drying/coating on bioactivity properties of Spirulina platensis was investigated. The fermentation with Lp. plantarum took place anaerobically for 72 h at 37 C. Encapsulation of fresh and fermented samples was made by spray‐drying with a 170 °C air inlet temperature, a 20 mL/min feed flow rate and different ratios of coating material (1:0, 1:1 and 1:2 maltodextrin). Fresh Spirulina capsules exhibited different shapes, mostly rod form whilst fermented Spirulina exhibited a generally spherical shape. 1,1‐diethoxy‐ethane (34.02%) and tert‐butyldimethylsilyl 2,2,3,3,3‐pentafluoropropanoate (26.70%) were identified as the major compounds in fermented Spirulina. The total phenol content of Spirulina was in range from 14.22 mg gallic acid equivalent (GAE)/g for fermented wet spirulina to 77.27 mg GAE/g for fermented spray‐dried Spirulina coated with maltodextrin at a ratio of 1:1. The drying and fermentation processes significantly increased the total phenol content, total antioxidant activity and diphenyl picrylhydrazyl (DPPH) radical scavenging capacity of Spirulina (P < 0.05). Bacteriostatic concentration of fermented spray‐dried Spirulina was 25 mg/mL against Salmonella Paratyphi A, Staphylococcus aureus and Enterococcus faecalis, whereas bactericidal effect was at a concentration of 25 mg/mL vs. Pseudomonas aeruginosa and E. faecalis. The combination of fermentation with Lp. plantarum and drying after coating with maltodextrin of Spirulina enhanced its antimicrobial and antioxidant properties by 0.7–20‐fold compared to fresh, wet Spirulina. [ABSTRACT FROM AUTHOR]

Spray‐drying is a scalable process enabling one to assemble freely chosen nanoparticles into supraparticles. Atomic layer deposition (ALD) allows for controlled thin film deposition of a vast variety of materials including exotic ones that can hardly be synthesized by wet chemical methods. The properties of coated supraparticles are defined not only by the nanoparticle material chosen and the nanostructure adjusted during spray‐drying but also by surface functionalities modified by ALD, if ALD is capable of modifying not only the outer surfaces but also surfaces buried inside the porous supraparticle. Simultaneously, surface accessibility in the porous supraparticles must be ensured to make use of all functionalized surfaces. In this work, iron oxide supraparticles are utilized as a model substrate as their magnetic properties enable the use of advanced magnetic characterization methods. Detailed information about the structural evolution upon individual ALD cycles of aluminium oxide, zinc oxide and titanium dioxide are thereby revealed and confirmed by gas sorption analyses. This demonstrates a powerful and versatile approach to freely designing the functionality of future materials by combination of spray‐drying and ALD. [ABSTRACT FROM AUTHOR]

Resistant starch (RS) has being attracted attention due to its health benefits. In this study, combination of spray drying and post‐treatments is adopted to prepare post‐treated spray‐dried corn starch (PSDCS) with high content of RS. Effect of post‐treatment conditions on structural and digestive properties of the PSDCS is investigated. Relative humidity can alter the ordered structures of the PSDCSs due to changes in equilibrium moisture content. When fixing relative humidity at 33%, improvements in short‐range structure and long‐range crystalline structure of the PSDCS obtained at alternant temperature of 4/30 °C (12 h/12 h) are better than those of the PSDCSs obtained at other temperatures. The highest content of RS (29.97%) is found in the PSDCS obtained at 4/30 °C, which is approximately 3.3 times of native corn starch and 5.6 times of spray‐dried corn starch. These findings demonstrate feasibility of preparation of starch products with lower digestibility using spray drying combined with post‐treatments and lay the groundwork for the production and application of products with high content of RS. [ABSTRACT FROM AUTHOR]

Mint (Mentha spicata L.) is a herbaceous plant from the Lamiaceae family, with numerous varieties. Fresh leaves have high moisture, which enables microbial growth and renders them perishable. Thus, drying aromatic plants, such as mint, is an alternative to increase their shelf life. Therefore, the objective of this work was to study the drying of mint, with and without blaching, by spray drying and to evaluate the moisture, color, hygroscopicity, bulk density, chlorophyll, carotenoids, phenolics, particle size distribution and morphology of the obtained powder. Thus, in addition to the effect of using blanching or not, the influence of temperature, drying airflow, and solution feed flow was investigated. Blanching contributed to a greater retention of carotenoid pigments and higher levels of chlorophyll and total phenolics. The highest observed yield value was 50.24% for the powder obtained with blanching produced at lower temperatures, which was associated with a high flow rate of the solution. In conclusion, this research sheds light on the potential of using blanching in conjunction with spray drying to conserve mint's bioactive components, offering practical applications in food and pharmaceutical industries, and potentially contributing to enhanced shelf life and product quality. Practical applications: Mint is renowned for its medicinal and sensory attributes; however, its inherent perishability post‐harvest necessitates exploring conservation techniques. While dried mint is available on the market, many drying processes remain artisanal and need more control over conditions to prevent the loss of its essential properties. Hence, this study sought to investigate mint drying through spray drying and the effect of process conditions on the product properties. Another essential point also evaluated was the impact of bleaching as a pre‐treatment. Integrating bleaching techniques with drying proved instrumental in preserving carotenoid pigments elevating chlorophyll and total phenolic levels. These findings offer significant potential for the food industry. Furthermore, the pharmaceutical industry stands to gain by harnessing mint's preserved bioactive compounds for medicinal applications. Overall, this research provides invaluable insights for optimizing mint preservation methods and promises to enhance product quality and shelf life across various industrial domains. [ABSTRACT FROM AUTHOR]

Consumers have been more inclined towards functional food due to various health issues. Non‐dairy‐based probiotic milk could be the potential alternative to fulfill consumer demand. Spray drying of functional health drinks could enhance the shelf life and reduce the transportation cost of developed food powder. The current study was focused on the modeling and optimization of spray‐drying process parameters using an artificial neural network (ANN) coupled with a genetic algorithm (GA). The data so obtained using ANN‐GA was also compared with the data obtained using response surface methodology (RSM) coupled with desirability function (DF). The results indicated that the ANN model was better at predicting the response parameters compared to the RSM model with a higher correlation coefficient (R) of.9997,.9994,.9964, and.9992 for training, testing, validation, and all datasets, respectively. The optimum conditions obtained using RSM‐DF were 160.41°C of inlet air temperature, 33.77% of maltodextrin content, and 138.79 mL/h of feed rate while that for ANN‐GA were 160.87°C, 20%, and 200 mL/h. The RSM‐DF method proved to be better for the optimization of response parameters. Therefore method selection for modeling and optimization of process and response parameters must be based on fulfilling the specific criteria. Practical Applications: Non‐dairy milk production has gained popularity in the area of research and product development. Various process protocols have been reported to produce high‐quality non‐dairy milk to fulfill the demand for a vegan diet. However, nutrient bioavailability, longer shelf life, product stability, and consumer acceptability are hard to obtain from cereal‐based non‐dairy milk. The current study contributes to produce spray‐dried milk powder followed by fermentation at optimum drying conditions with good quality and stability. The process has been modeled and optimized in the study using advanced statistical tools such as ANN‐GA and RSM‐DF. They can effectively predict the quality parameters and determine the optimal conditions for new experimental data. [ABSTRACT FROM AUTHOR]

This study unravels a formulation made of food‐based microparticles (MPs) able to control the release of quercetin, a natural anticancer compound, which activity is only limited by its poor aqueous solubility and consequent low bioavailability. To solve this issue, a spray‐dried micro delivery system was developed using a bench mini spray dryer B290 Buchi. The resulting MPs were only manufactured with food‐derived ingredients such as whey proteins and milk, avoiding the use of any other synthetic material. These microparticles were characterised with a testing campaign encompassing either the physical–chemical characterisation with SEM, DSC and DLS, or the technological and biological features with in vitro, ex vivo and in vivo studies, the latter being characterised by a human colon cancer xenograft model. These studies showed as the quercetin solubility and release rate improved when tested in condition mimicking oral administration, resulting in a general improvement of its bioavailability and the consequent anticancer activity. This study shows as the whey proteins may serves as natural adjuvant able to provide valuable technological features when used to manufactures micro carriers by spray drying. [ABSTRACT FROM AUTHOR]

Summary: The objective of this study was to produce ternary complex encapsulates to improve solubility and bioaccessibility of the β‐carotene (β‐c). A modified spray drying process was used to produce encapsulated β‐c particles with 2‐hydroxypropyl‐β‐cyclodextrin (HβCD), carrageenan (CRG), and soy protein (SP). Physicochemical properties, dissolution behaviour, and in vitro gastrointestinal (GI) stability of the encapsulate were studied. The optimised ternary complex (β‐c/HβCD/CRG/SP) particles had a spherical shape with a particle size of 726.1 nm, polydispersity index (PDI) of 0.41, the zeta potential of −45 mV, and higher retention of β‐c with 84% encapsulation efficiency. Differential scanning calorimetry (DSC) analysis revealed that encapsulates are in the amorphous state and had excellent solubility. The bioaccessibility of β‐c was found to be significantly higher for β‐c/HβCD/CRG/SP (78%), compared to β‐c/HβCD (34%) and β‐c/HβCD/CRG (62%), in the in vitro study. This study concludes that the HβCD/CRG/SP ternary complex facilitates a potential delivery system for hydrophobic bioactive compounds with improved solubility and bioaccessibility. [ABSTRACT FROM AUTHOR]

Chia oil (CO) has gained popularity given its α‐linolenic acid content (around 60%). Nonetheless, the susceptibility of polyunsaturated fatty acids toward oxidation represents a challenge for incorporating CO in different products, which justifies the need for exploring stabilization methods. To the best of the authors' knowledge, no reports about powders based on chia oil blends are published. Therefore, the objective of this research is to evaluate the stability at room temperature of microencapsulated CO blends [with virgin sesame (VSO) and wheat germ (WGO) oils] and microencapsulated CO with the addition of tert‐butylhydroquinone (TBHQ). Spray‐drying yielded powders with a better encapsulation efficiency, flowability, and stability, compared with freeze‐drying. After a storage test performed during 3 months, the highest hydroperoxide content (>100 meq.O2 kg−1 oil) is observed for the microencapsulated CO/WGO 80/20 blend, despite its α and β‐tocopherol contents and its antioxidant activity (>90% inhibition of DPPH radical). Notwithstanding, bulk and microencapsulated CO‐TBHQ, CO/VSO 80/20, and 20/80 showed hydroperoxide contents <8 meq.O2 kg−1 oil. By the end of the test, the highest induction period is observed for the microencapsulated CO/VSO 20/80 blend (19.85 ± 0.18 h). Finally, the drying method and the core formulation greatly affect the stability of microcapsules. Practical Applications: Addition of antioxidants, oil blending and microencapsulation are technological solutions for the preservation of omega‐3‐rich oils, which are popular among healthy food consumers. This research studies and compares the microencapsulation processes by spray or freeze‐drying in order to preserve chia oil blends (with virgin sesame and wheat germ oils) and chia oil with the addition of antioxidants, thereby taking the advantages of the three technological solutions mentioned above. Stable omega‐3‐rich powders, with a higher oxidative stability than pure chia oil, can be obtained as ingredients for the food industry. This ultimately allows the incorporation of the oil into different food products developed to satisfy specific market tendencies. [ABSTRACT FROM AUTHOR]

Spray drying is a widely used process to obtain solid porous products from a liquid feed. Whereas the product's morphology is important for its further processing, established one‐dimensional single droplet models are limited in predicting the final structure depending on drying conditions and functional additives as binders. A novel approach based on a meshfree method is employed to calculate the final morphology from first principles by accounting for physical effects like surface tension and wetting. Generation of dense porous products and buildup of hollow particles with a porous crust can be modelled, depending on the model parameters. [ABSTRACT FROM AUTHOR]

Sodium‐ion‐batteries (SIB) are a low‐cost alternative to currently used lithium‐ion batteries (LIB) but suffer from poor cycling stability. Spray drying provides porous, hierarchically structured particles of cathode active material (CAM) in large amounts, suitable for up‐scaling. Changing the chemical composition of the Na0.6Al0.11 − xNi0.22 − yFex + yMn0.66O2 layered oxides under identical synthesis conditions lead to differences in particle morphology, conductivities, sodium vacancy ordering, and phase transition, therefore influencing the electrochemical performance via several mechanisms. Here, a broad overview on these changes for samples with variable nickel and iron content is presented. With increasing iron content, the particle porosity is reduced and lower initial capacity is received for most cycling windows. Substituting half of the original Ni amount with Fe still leads to high capacities and improved cycling stability. The influence of Al as electrochemically inactive element becomes visible in stabilized cycling stability as well. [ABSTRACT FROM AUTHOR]

It is important to optimize the drying process, along with the concentration of drying aid and the inlet air temperature, in order to obtain products with better physicochemical properties. Onion–stevia leaf hot extract powders were prepared using gum arabic (GA) and whey protein concentrate (WPC). Inlet air temperature and carrier concentrations were optimized using response surface methodology. The drying yield of powdered extracts was 14.39–74.32%, L*‐ value was 52.66–66.98, bulk density was 0.36–0.75 (g/cm3), moisture content was 2.40–11.57%, water solubility index was 30.32%–97.46%, and mean particle size D[4,3] was 9.13–88.01 (μm). For both GA‐ and WPC‐based powders, optimal inlet air temperatures and carrier concentrations were 148.81 and 144.62°C, and 11.58 and 12.03% (w/v), respectively. GA powders had a higher glass transition temperature (76.49°C) as compared to WPC powders (48.12°C) or maltodextrin as control (55.49°C). Sweetness (5.0/7.0) and overall acceptability (4.3/7.0) scores were higher for GA powders as compared to WPC powders (3.7/7.0 and 3.4/7.0), respectively. Conclusively, GA is a better carrier than whey protein for preparing spray‐dried onion–stevia powder that can be used as a natural sweetener. [ABSTRACT FROM AUTHOR]

The aim of the study was to compare sugarcane molasses powders obtained by conventional high temperature spray drying (inlet/outlet air temperature: 180°C/80°C) and low temperature dehumidified air‐assisted spray drying (80°C/50°C) in terms of drying yield and physical properties. The addition of NUTRIOSE as a carrier was from 0% to 40% (w/w, solids). It was possible to obtain 100% high quality powders without the use of a drying carrier with high process efficiency (up to 93%—with using dehumidified air) by using both methods. Low temperature spray drying positively translated into increased drying yield, lower hygroscopicity and improved flowability of powders. Moreover, the powders obtained by low temperature method were brighter with small, less diversified particle sizes of spherical shapes. Practical Applications: Molasses is a by‐product of sugar production. Molasses have diverse applications as cheap food‐grade sweeteners as well as an economically feasible intermediate materials for production of some innovative food additives. Transforming sugarcane molasses from viscous, inconvenient liquid into free‐flowing powder, seems to be important by taking in consideration handling, transportation and the final application. Free‐carrier molasses powders fit well with the sustainability and clean label trends. Low‐temperature spray drying with dehumidified air is an innovation which allows to obtain higher quality powders. [ABSTRACT FROM AUTHOR]

Phytosterols (PS) are bioactive compounds widely distributed in nature and are similar to cholesterol in structure and function. They contribute to the decrease of cardiovascular diseases, which are associated with high‐cholesterol consumption. Plant sterols are lipophilic and need to be encapsulated to improve their solubility to be applied in foods. For this reason, this work found the optimum mixture for the encapsulation of PS, with soy protein isolate, maltodextrin, and Arabic gum used as encapsulating agents. Characterization of the design was evaluated in terms of the encapsulation yield, efficiency, water activity (aw), moisture, and water solubility. The drying process was undertaken at an inlet temperature of 165°C, 80% aspiration, and a PS/encapsulating agent ratio of 1:3. The optimal formulation corresponded to the soy protein isolate: Arabic gum: maltodextrin ratio of 21:78:1, respectively, which improved all the properties evaluated. The morphology and x‐ray diffraction results of this formulation also determined that the solubility and particle size were improved. Practical Application: Phytosterols are functional ingredients that contribute to reducing cholesterol levels in blood. However, its incorporation in different fields has been somewhat affected due to its crystalline structure. Therefore, to improve its application, different methods have been studied, but spray drying is one of the least evaluated. This study highlights the importance of phytosterols as bioactive compounds, their protection and solubility, achieved through technologies such as the spray drying and various encapsulating agents; which proportionate an open window to allow the future be applied in different sectors of the food industry, pharmaceuticals and cosmetics, especially in products that have a high‐water content and with the purpose of giving importance to health properties. [ABSTRACT FROM AUTHOR]

BACKGROUND: Incorporating fish oils into commonly consumed foods is an emerging technique for increasing the daily intake of omega‐3 fatty acid. However, the high vulnerability of fish oil towards oxidative deterioration reduces shelf life stability. Microencapsulation by spray drying with different combinations of biopolymers and other parameters may provide a solution by preventing further oxidation of fish oil and permitting its delivery to food items. This study emphasised the influence of developed biopolymer materials (maltodextrin, maltodextrin + gum arabic, maltodextrin + starch, maltodextrin + whey protein isolates and maltodextrin + sodium caseinate) for emulsion formulation, inlet air temperature (160, 170, 180, 190 and 200 °C) and emulsion ratios (15, 20, 25, 30 and 35%) on the physicochemical properties of powdered menhaden fish oil by spray drying technique. RESULTS: Microencapsulated menhaden fish oil was evaluated for its moisture content, size distribution, microcapsule efficiency, peroxide value, free fatty acid, acid value and morphological structure. It was observed that the coating materials of maltodextrin + whey protein isolates gave the lowest moisture content and peroxide value of 4.410% and 4.031 mEq kg−1, respectively. The morphological images showed a smooth surface with no cracks and minimal shrinkage, indicating lower permeability to gases and effectively protecting the oil against deterioration. CONCLUSION: The spray drying procedure using maltodextrin + whey protein isolates at an inlet air temperature 190 °C and emulsion ratio of 30% successfully produced fish oil microcapsules with improved properties. © 2023 Society of Chemical Industry (SCI). [ABSTRACT FROM AUTHOR]

Nattokinase from fermentation has recently gained more attention due to its beneficial effects on cardiovascular system. However, the instability of free nattokinase limits its application. The aim of the study was to develop a spray‐drying microencapsulation process to obtain the nattokinase powder with high activity, high quality, and strong storage stability. Hence, the microencapsulation process of nattokinase from fermentation by spray drying was optimized. Experiments of single‐factor and response surface methodology were used to assess the comprehensive scores and nattokinase activities. According to single‐factor and response surface methodology results, optimum parameters of microencapsulation process of the nattokinase power by spray drying were 30% of mass ratio of wall materials, 139°C of air inlet temperature, 8 L/h of feed rate, and 80°C of outlet temperature. The final optimized result encompassed a comprehensive score of 96, nattokinase activity of 1,340 IU/ml, and moisture content of 4.1 ± 0.1%. In addition, the microencapsulated nattokinase power showed strong storage stability in the conditions of different temperatures and pH. After 30 days of storage, the nattokinase powder was still white or light yellow, with a special smell, no peculiar smell and paste taste, and no impurity. These results build the basis of further industrialization of the nattokinase powder from fermentation broth by spray drying. [ABSTRACT FROM AUTHOR]

Micro/nano energetic materials with regular morphologies exhibit high energy release efficiency, superior charge performance, and low mechanical sensitivity. Exploring dihydroxylammonium 5,5′‐bistetrazole‐1,1′‐diolate (TKX‐50) with spherical microstructures and excellent comprehensive properties is of great significance for potential applications. In this work, a kind of superfine spherical TKX‐50 was fabricated by spray drying method. The as‐prepared TKX‐50 had a narrow particle size distribution with d50=3.14 μm, high sphericity of 0.944 with hollow structure and bulk density of 1.851 g/cm3. And its formation mechanism was proposed. The results of XRD and FT‐IR demonstrated that spray drying would not change the crystal structure of TKX‐50. TG‐DSC results showed that the initial decomposition and the peak temperature of superfine spherical TKX‐50 was about 10 °C lower than raw TKX‐50, and the apparent activation energy was 4.584 kJ ⋅ mol−1 lower than raw TKX‐50, due to the dramatic change in morphology. TG‐DSC‐FTIR‐MS provided a new understanding of decomposition process of TKX‐50, and the results illustrated that the main gas products were N2, H2O, N2O, NH3, NO, NH2, CO2, and HCN. Superfine spherical TKX‐50 underwent similar decomposition path as raw TKX‐50 but stood out in its larger occupation of the first decomposition which meant a more complete decomposition and its faster rate of the whole decomposition process. More importantly, the impact sensitivity (H50) increased from 50.1 cm to 70.8 cm, and the friction sensitivity (P) decreased from 24 % to 0 %, showing improved safety performance. [ABSTRACT FROM AUTHOR]

Bioactive compounds are a type of chemical substance found in plant sources. Lycopene, carotenoids, phytochemicals, phenolic compounds, and anthocyanin are a few bioactive compounds. These compounds are rich in antimicrobial, antioxidant, and free radical‐scavenging properties. But these compounds are easily degraded. In order to enhance the chemical stability and the retention properties of functional ingredients, encapsulation is indispensable. This paper reviews the two important methods of encapsulation of bioactive components and the novelties in these techniques. Spray‐drying and freeze‐drying techniques are commonly used for encapsulation in the food and pharmaceutical industries. The former is a quick and high‐temperature process, while the latter is a time‐consuming and low‐temperature procedure. The inlet temperature during spray drying is maintained between 120 and 190°C, whereas during freeze drying, a temperature of −80°C to −20°C is maintained. For effective encapsulation, the optimization of the process conditions such as the temperature, pressure, feed rate, airflow rates, and selection of wall materials are essential. In this paper, the influence of these parameters on encapsulation efficiency and product stability is also discussed. Practical Applications: The spray‐drying and freeze‐drying techniques find their application in the food and chemical industries for the purpose of encapsulation and drying. The former technique helps transform liquid foods to powder and thereby extending their shelf life. The encapsulation of some biologically active components helps better retention and delivery of the components. Spray drying is a technique in which liquid foods are converted to powdered form. These techniques have been used for a very long time in the dairy industry. But in recent times, they have been used in the pharmaceutical industries as well. Their main application in the pharmaceutical industry is drug delivery. Freeze drying is a low‐temperature encapsulation process which is mainly used for the encapsulation of functional foods. The most commonly spray‐dried active materials include oleoresins, natural food colors, natural antioxidants, lipids, flavors, and functional foods. Probiotic sources such as bacterial cultures are the main freeze‐dried products. In this review, the practical applications of the techniques are elaborated. [ABSTRACT FROM AUTHOR]

A simple one‐step spraying method to produce poly(vinylidene fluoride) (PVDF) in the desired conformation is presented. The content of the piezoelectric β‐phase is measured at different spray drying conditions and during electrospray. The influence of a strong electrical field and charges on the droplet are investigated separately from the electrospray setup with a pneumatic atomizer. For this purpose, the electric field is integrated into a pneumatic atomization process by a plate capacitor and the charge of the droplets by corona discharge. To investigate the drying properties, the drying temperature and the flow rate of dry air are examined. The presented process offers the possibility to deposit PVDF films or to produce PVDF powders, in their piezoelectric β‐ and γ‐phases or in the nonpolar α‐phase. [ABSTRACT FROM AUTHOR]

Microparticles embedded with cellulose nanofibers (CNFs) are produced via spray drying. The microdroplets are created in the spray dryer by atomization. The solvent evaporates from the droplet, and the dried particles are formed. The drying kinetics on the scale of one droplet is still not well understood. Drying of a single droplet CNF suspension was investigated in an acoustic levitator. The drying kinetics and morphology evolution during the drying process were obtained. The reaction engineering approach (REA) model provided a reasonable prediction of the drying kinetics. An absolute relative error of 2.5 % between the measured initial mass of the droplet and the REA model's estimated value was reported. [ABSTRACT FROM AUTHOR]

Summary: The objective of this study was to determinate the influence of carrier addition and spray drying temperatures (160 or 200°C) on physicochemical properties of spray‐dried carrot juice powder. As carriers, maltodextrin and gum Arabic in different proportions were used. In powders were determined the following: moisture content, water activity, apparent density, size of particles, colour and carotenoids content. The content of carotenoids in powders prepared from solutions with juice to carrier ratio 2:3 was 324.3–406.6 mg/kg d.m., while in powders with a J:C = 3:2 values ranged from 576.7 to 637.7 mg/kg d.m. The highest content of carotenoids and the most yellow colour were observed in powders with 1:3 gum Arabic to maltodextrin ratio. Powders with the highest amount of gum Arabic have the highest diameter and the lowest water activity. High inlet temperature caused brighter colour of powders, higher dry matter content, lower water activity and apparent density of powders. [ABSTRACT FROM AUTHOR]

This study aims to produce an active lipase detergent additive dry powder using spray drying. Staphylococcus aureus HA25, growing at a pH range of 5.0–8.5, was isolated from Erzurum gogermis cheese and purified using a three‐phase partitioning technique. Optimal immobilization processing conditions were determined for 0.1% wt/wt chitosan, alginate, and chitosan/alginate concentrations of pure lipase enzyme. Morphological features of the immobilized enzyme structure were determined using scanning electron microscopy (SEM) analysis, and structural characterizations were determined using x‐ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy, and thermogravimetric (TG) analysis. The results showed that the natural structure of the lipase was largely restored upon reconstitution of the spray‐dried immobilized lipase structures in water. While the free enzyme removed 52.6% of the oil added to the cotton fabric, the immobilized lipase@alginate enzyme removed ~98% of the oil added to the cotton fabric at the highest rate when used as a detergent additive. It was found that the reusability activity of chitosan@lipase, alginate@lipase, and chitosan/alginate@lipase enzymes remained at 86.4%, 92.8%, and 88.6% of their original activity, respectively. The study suggests that immobilized variations of the lipase enzyme within chitosan, alginate, and chitosan/alginate matrices may serve as a natural, secure, and efficient substitute for conventional chemical detergents, offering a non‐toxic alternative for additive materials. [ABSTRACT FROM AUTHOR]

The nacre with brick‐and‐mortar structure enables multiple toughening and strengthening mechanisms, and bioinspired ceramics with brick‐and‐mortar structure have been attracting much attention from many researchers. However, the process of constructing precise and uniform microstructure is quite complicated. Herein, we propose a novel and facial method to fabricate composite ceramics with brick‐and‐mortar structure. Si3N4 microspheres prepared by particle‐stabilized foaming and centrifugal spray drying were directly hot pressed after being immersed in suspension and evenly wrapped with ZrO2. The mechanical properties of composite ceramics were optimized by adjusting the pressure during sintering and ZrO2 content. When ZrO2 content was 10 wt% and sintering pressure was 5 MPa, the fracture toughness of ZrO2/Si3N4 brick‐and‐mortar composite ceramics reached 9.02 MPa·m1/2, and the flexural strength was 784 MPa, which were increased by 46.9% and 26.5%, respectively, compared with the control group. While retaining excellent flexural strength, the strong interface also induces crack to deflect and branch along the two‐phase interface of the brick‐and‐mortar structure caused by the residual stress, which was derived from the mismatch of the thermal expansion coefficient of ZrO2 and Si3N4, consuming more fracture energy to achieve the toughening effect. [ABSTRACT FROM AUTHOR]

Summary: Lutein is a fat‐soluble substance with plentiful unsaturated carbon–carbon double bonds in the chemical structure. Spray‐drying formulations of lutein emulsions stabilised by a mixture of sodium caseinate (CS) and octenyl succinic anhydride‐modified starch (OS) yield lutein microcapsules. The yield (19.3–65.8%), encapsulation efficiency (74.7–82.9%), moisture (0.92–3.50%), wettability (226.8–392.4 s) and solubility (65.3–95.7%) were obtained in this study. The formulations with CS:OS (7:3) presented the excellent encapsulation efficiency (82.9%), glass transition temperatures (126.77 °C) and retention rate at 50 °C (80.51%), 25 °C (82.49%), and 4 °C (90.68%), and in UV light (75.44%) and lightness (80.40%) after 15 days. Based on the study, encapsulation would be an alternative for generating high value‐added products and could promote lutein's use as a functional ingredient with a 'clean label'. [ABSTRACT FROM AUTHOR]

The sphericity and fluidity of the powder play a crucial role in the forming and sintering of ceramics. High‐performance AlON spherical powder was prepared for the first time by spray drying of powder fired by solid‐phase reaction, and the preparation of AlON transparent ceramics was realized under pressureless sintering conditions. The effect of AlN dosage on the purity of AlON powder was investigated, and the powder fluidity was improved by spray drying technique. Then the best spray drying process was selected by scanning electron microscopy, AD/TD, green density, MIP and transmittance measurements. The AlON particles obtained under the optimal granulation process have good dispersibility, high green density after pressing, and uniform pore distribution. After dry pressing and sintering at 1900°C for 20 h, the AlON ceramics with linear transmissivity of 84.3% at 2 μm wavelength can be obtained. The excellent pressing and sintering properties of AlON granulated particles make it possible for large‐scale production. [ABSTRACT FROM AUTHOR]

The objective of this study was to develop a mathematical model to predict the loss of available lysine and the formation of Maillard reaction (MR) compounds in sweet whey during spray drying process. The heat damage and other spray drying process‐related variables were estimated with the compartment model coupled to the drying kinetics of droplets. The model was adequate to determine the outlet temperature of air and the final moisture content of the product. The model predicted available lysine losses like those found experimentally. However, the model predicted a higher furosine concentration than that found experimentally. The browning index exhibited no significant increase for experimental and calculated results during the spray drying, possibly because the MR did not reach the final stages. The model showed to be comparable to those reported in the literature, with the advantages of being computationally less time‐consuming and providing confidence intervals for the response variables. Practical applications: This work presents the integration of several mathematical models to predict the loss of available lysine and the formation of some heat damage indicators during the spray drying of whey. The model contributes to the understanding of relevant variables—such as residence time distribution, global heat transfer coefficient of the dryer, thermal properties of the drying media, glass transition temperature, drying kinetics, drying air inlet, and outlet temperature among others—on the loss of food quality regarding the thermal process. This information could help the decision‐making process that can lead to the optimization of spray drying to obtain food with minimal thermal damage and therefore the maximum amount of available nutrient content. [ABSTRACT FROM AUTHOR]

The aim of this work was to encapsulate sea buckthorn (Hippophae rhamnoides L.) pulp oil (SBPO) by spray drying. Gum Arabic (GA) and maltodextrins (MD) were used as wall materials. The effects of several factors, including GA to MD ratio, total solids content of emulsion, wall to core ratio, and inlet air temperature, on the microencapsulation efficiency (ME) were investigated. The optimization of operation conditions was realized by response surface methodology (RSM). The optimal conditions were as follows: GA to MD ratio 2.38, total solids content 39%, wall to core ratio 5.33, and inlet air temperature 154°C. Under the optimal conditions, the ME of SBPO microcapsules was 94.96 ± 1.42%. The physicochemical properties of microcapsules were also invested. SBPO microcapsules obtained had low water activity, low moisture content, high water solubility, and high bulk density. For the morphological characteristics, cracks and pores were not observed in most microcapsules, which was beneficial for the protection of ingredients in microcapsules. The particle size of SBPO microcapsules ranged from 0.01 to 5 μm, and the mean diameter d4,3 was 2.55 μm. The analysis results of fourier transform infrared spectroscopy (FTIR) informed the presence of SBPO in microcapsules. There were no significant differences in the content of the main fatty acids in SBPO before and after spray drying. The results of oxidative stability showed that the microencapsulation by spray drying could effectively protect SBPO from oxidation and extend the shelf life of SBPO. [ABSTRACT FROM AUTHOR]

Spray drying (SD) has the ability to tailor granule size and morphology, thus, it is used for producing hydroxyapatite (HA) granules. Recently, Sr functionalized HA (SrHA) has been recommended owing to its improved biological properties. The aim of this article was to produce SrHA granules with the combination of nanoparticle synthesis and spray‐drying. The effects of substitution on the physical properties of SrHA nanoparticles and spray‐dried granules were investigated. TEM analyzes revealed that Sr substitution reduced the mean size of HA nanoparticles from 4.59 nm to 2.31 nm. Besides, Sr substitution increased the viscosity of the prepared slurry for spray drying, which may be attributed to the smaller nanoparticle sizes. The reduced nanoparticle size caused to the agglomeration of the SrHA more than the pure HA nanoparticles. Moreover the 16 mol % Sr substituted HA (16SrHA) slurry were quickly hardened, which hampered the feeding of the slurry to the SD system; eventually the atomizer was blocked. The increase in the viscosity increased the mean granule size of HA from 41.53 µm to 49.18 µm. HA and 8SrHA granules presented HA phase dominantly after the heat treatment at 1000°C, while, 16SrHA decomposed to TCP according to RAMAN and XRD investigations. [ABSTRACT FROM AUTHOR]

Chia seed oil has a high content of polyunsaturated fatty acids, giving it nutritionally beneficial qualities, although determining its high susceptibility to oxidative deterioration. Microencapsulation and natural antioxidants are alternatives to protect this oil during its processing and storage. This work aims to study the physicochemical characteristics and the oxidative stability of chia seed oil microencapsulated with different antioxidants (rosemary extract, blend of rosemary and chamomile extracts, ascorbyl palmitate) by spray‐drying using sodium caseinate and lactose as wall material. The microencapsulation efficiency and the moisture content are >97% and <3% d.b., respectively. Scanning electron microscopy shows that the microcapsules are spherical, with diameters ranging between 11.3 and 14.8 µm. At t = 0, the microencapsulated oil recorded a ti = 12.7 h, seven times greater than that of the bulk‐oil. The addition of the antioxidants increases the ti of the microencapsulated oil. The addition of ascorbyl palmitate maintains the peroxide value under the acceptable limit after 60 d of storage (25 °C, darkness, HR 33%). Thus, microencapsulation by spray drying of chia oil with ascorbyl palmitate addition will be the most appropriate studied system to obtain microparticles with high efficiency and oxidative stability during the processing and storage. Practical Application: This study contributes to investigating the microencapsulation of omega‐3 fatty acids n‐3 fatty acids (FAs) from a novel oilseed (chia oil), applying different antioxidants, including those from vegetable sources such as rosemary and chamomile extracts, to confer additional protection to microencapsulated oil. Thus, the application of these techniques will enable the delivery of this vegetable oil for the development of functional foods. [ABSTRACT FROM AUTHOR]

Phenolic compounds from jaboticaba (Plinia jaboticaba) fruit were encapsulated by spray drying using transglutaminase cross‐linked casein micelles as encapsulating agents. The encapsulations were performed at pH 2.0 and pH 7.0. The addition of phenolic compounds did not dramatically alter the water activity or the morphology of the obtained powders. Despite some degradation of the phenolic compounds encapsulated with the cross‐linked casein micelles at pH 2.0 during the spray‐drying process, the compounds' antioxidant capacity remained stable after drying. The results clearly demonstrate the potential use of cross‐linked casein micelles as encapsulation agents at highly acidic conditions. [ABSTRACT FROM AUTHOR]

Summary: In the present study, seven carbohydrates were selected as encapsulant for preparing lutein microencapsulated powders (LMPs). The surface morphology, physical properties, encapsulation efficiency, and thermo‐ and storage stability of LMPs were studied to determine the protective effects of different carbohydrates on microencapsulated lutein during spray drying and storage. Results on powder characteristics indicated that the crystal inhibition of wall material in spray drying was necessary for decent encapsulation efficiency, and higher glass transition temperature of wall material could cause high product yield. In stability assessment, degradation kinetics of different LMPs at two different temperature conditions were analysed, revealing that inulin could provide more effective protection compared with the other carbohydrate. Our results suggested that the different carbohydrates had great influence on the quality of LMPs, and inulin could be considered as an alternative for the generation of LMPs to enhance storage stability and extend shelf life of this bioactive product. [ABSTRACT FROM AUTHOR]