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The study investigated the impact of Lonicera caerulea L. juice matrix modification and drying techniques on powder characteristics. The evaluation encompassed phenolics (514.7-4388.7 mg/100 g dry matter), iridoids (up to 337.5 mg/100 g dry matter), antioxidant and antiglycation capacity, as well as anti-ageing properties of powders produced using maltodextrin, inulin, trehalose, and palatinose with a pioneering role as a carrier. Spray drying proved to be competitive with freeze drying for powder quality. Carrier application influenced the fruit powder properties. Trehalose protected the phenolics in the juice extract products, whereas maltodextrin showed protective effect in the juice powders. The concentrations of iridoids were influenced by the matrix type and drying technique. Antiglycation capacity was more affected by the carrier type in juice powders than in extract products. However, with carrier addition, the latter showed approximately 12-fold higher selectivity for acetylcholinesterase than other samples. Understanding the interplay between matrix composition, drying techniques, and powder properties provides insights for the development of plant-based products with tailored attributes, including potential health-linked properties.

Edible flowers are a potential source of bioactive ingredients and are also an area of scientific research. Particularly noteworthy are Cyani flos , which have a wide range of uses in herbal medicine. The below study aimed to investigate the influence of selected soluble fiber fractions on the selected properties of physical and biochemical powders obtained during spray drying a water extract of Cyani flos . The drying efficiency for the obtained powders was over 60%. The obtained powders were characterized by low moisture content (≤4.99%) and water activity (≤0.22). The increase in the addition of pectin by the amount of 2-8% in the wall material resulted in a decrease in hygroscopicity, water solubility, and protection of flavonoids and anthocyanins both before and after digestion in the tested powders in comparison to the sample with only inulin as a carrier. Additionally, it was noted that all samples were characterized by high bioaccessibility when determining antioxidant properties and xanthine oxidase inhibition.

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 m 3  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., (© 2024 Society of Chemical Industry.)

A bioactive Pleurotus eryngii aqueous extract powder (SPAE) was obtained by spray drying and its performance in terms of physicochemical properties, in vitro digestion, inflammatory factors, and modulation of the intestinal microbiota was explored. The results indicated that the SPAE exhibited a more uniform particle size distribution than P. eryngii polysaccharide (PEP). Meanwhile, a typical absorption peak observed at 843 cm -1 in the SPAE FTIR spectra indicated the existence of α-glycosidic bonds. SPAE exhibited higher antioxidant abilities and superior resistance to digestion in vitro. In addition, SPAE supplementation to mice significantly reduced the release of factors that promote inflammation, enhanced the secretion of anti-inflammatory factors, and sustained maximum production of short-chain fatty acids (SCFAs). Additionally, it significantly enhanced the relative abundance of SCFAs-producing Akkermansia and reduced the abundance of Ruminococcus and Clostridiides in intestines of mice. These results show the potential of SPAE as a novel material with prebiotic effects for the food and pharmaceutical industries.

The development of an inhalation powder (IP) for cancer therapy is desired to improve the therapeutic response and patient compliance. The latest studies highlighted that statins, a class of drugs used in hypercholesterolemia, can have anticancer and antiinflammatory properties. Therefore, the aim of the study was to develop an IP containing liposomes loaded with simvastatin using spray drying technology, as well as to investigate the influence of formulation factors on the quality attributes of the IP by means of experimental design. Results highlighted that the composition of liposomes, namely type of phospholipid and cholesterol concentration, highly influences the quality attributes of IP, and the use of optimal concentrations of excipients, i.e. D-mannitol and L-leucine, is essential to preserve the characteristics of liposomes throughout the spray drying process. The in vitro characterization of the optimal IP formulation revealed that the total percentage of released drug is higher from the IP formulation compared to the powder of active substance (53.38 vs. 42.76%) over a period of six hours, and 39.67% of dry particles have a size less than 5 µm, making them suitable for inhalation. As a conclusion, spray drying technology can be effectively used in the development and preparation of IP containing liposomes.

Freeze-dried ginger ( Zingiber officinale ) is renowned for its high quality, but it is expensive. As an alternative, spray drying can be explored for producing ginger powder. However, sugar rich feed solutions can lead to stickiness development during the process. Adding carrier materials increases costs and labeling. Accordingly, a split-stream spray-drying process was developed, where ginger fibers in their natural composition were reintroduced as a carrier material into the spray-drying process. The inlet and outlet temperatures were set at 220 and 80 °C, respectively, for optimal aroma retention. Using a stir bar sorptive extraction-gas chromatography-mass spectrometry-olfactometry, the results revealed that reintegrating ginger fibers significantly increased the concentration of eight key odorants. Although freeze-dried ginger retains more aroma, the total concentration of twenty-seven odorants in the developed spray-dried ginger was 1.9 times higher compared to frozen ginger.

This study investigated spray drying a method for microencapsulating Lacticaseibacillus rhamnosus GG using a gastrointestinal resistant composite matrix. An encapsulate composite matrix comprising green banana flour (GBF) blended with maltodextrin (MD) and gum arabic (GA). The morphology of resulted microcapsules revealed a near-spherical shape with slight dents and no surface cracks. Encapsulation efficiency and product yield varied significantly among the spray-dried microencapsulated probiotic powder samples (SMPPs). The formulation with the highest GBF concentration (FIV) exhibited maximum post-drying L. rhamnosus GG viability (12.57 ± 0.03 CFU/g) and best survivability during simulated gastrointestinal digestion (9.37 ± 0.05 CFU/g). Additionally, glass transition temperature (T g ) analysis indicated good thermal stability of SMPPs (69.3 - 92.9 ℃), while Fourier Transform infrared (FTIR) spectroscopy confirmed the structural integrity of functional groups within microcapsules. The SMPPs characterization also revealed significant variation in moisture content, water activity, viscosity, and particle size. Moreover, SMPPs exhibited differences in total phenolic and flavonoid, along with antioxidant activity and color values throughout the study. These results suggested that increasing GBF concentration within the encapsulating matrix, while reducing the amount of other composite materials, may offer enhanced protection to L. rhamnosus GG during simulated gastrointestinal conditions, likely due to the gastrointestinal resistance properties of GBF., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

The incorporation of leucine (Leu), a hydrophobic amino acid, into pharmaceutically relevant particles via spray-drying can improve the physicochemical and particulate properties, stability, and ultimately bioavailability of the final product. More specifically, Leu has been proposed to form a shell on the surface of spray-dried (SD) particles. The aim of this study was to explore the potential of Leu in the SD protein/trehalose (Tre) formulation to control the water uptake and moisture-induced recrystallization of amorphous Tre, using lysozyme (LZM) as a model protein. LZM/Tre (1:1, w/w) was dissolved in water with varied amounts of Leu (0 - 40%, w/w) and processed by spray-drying. The solid form, residual moisture content (RMC), hygroscopicity, and morphology of SD LZM/Tre/Leu powders were evaluated, before and after storage under 22°C/55% RH conditions for 90 and 180 days. The X-ray powder diffraction results showed that Leu was in crystalline form when the amount of Leu in the formulation was at least 20% (w/w). Thermo-gravimetric analysis and scanning electron microscopy results showed that 0%, 5%, and 10% (w/w) Leu formulations led to comparable RMC and raisin-like round particles. In contrast, higher Leu contents resulted in a lower RMC and increased surface corrugation of the SD particles. Dynamic vapor sorption analysis showed that partial recrystallization of amorphous Tre to crystalline Tre·dihydrate occurred in the 0% Leu formulation. However, adding as little as 5% (w/w) Leu inhibited this recrystallization during the water sorption/desorption cycle. In addition, after storage, the formulations with higher Leu contents showed reduced water uptake. Instead of observing recrystallization of amorphous Tre in 0%, 5%, and 10% (w/w) Leu formulations, recrystallization of amorphous Leu was noted in the 5% and 10% (w/w) Leu formulations after storage. In summary, our study demonstrated that the addition of Leu has the potential to reduce water uptake and inhibit moisture-induced recrystallization of amorphous Tre in the SD protein/Tre powder system., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 American Pharmacists Association. Published by Elsevier Inc. All rights reserved.)

Most of biopharmaceuticals, in their liquid form, are prone to instabilities during storage. In order to improve their stability, lyophilization is the most commonly used drying technique in the pharmaceutical industry. In addition, certain applications of biopharmaceutical products can be considered by oral administration and tablets are the most frequent solid pharmaceutical dosage form used for oral route. Thus, the tableting properties of freeze-dried products used as cryo and lyoprotectant could be a key element for future pharmaceutical developments and applications. In this study, we investigated the properties that might play a particular role in the specific compaction behavior of freeze-dried excipients. The tableting properties of freeze-dried trehalose, lactose and mannitol were investigated and compared to other forms of these excipients (spray-dried, commercial crystalline and commercial crystalline milled powders). The obtained results showed a specific behavior in terms of compressibility, tabletability and brittleness for the amorphous powders obtained after freeze-drying. The comparison with the other powders showed that this specific tableting behavior is linked to both the specific texture and the physical state (amorphization) of these freeze-dried powders., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Lactose hydrolysed concentrated milk was prepared using β-galactosidase enzyme (4.76U/mL) with a reaction period of 12 h at 4 °C. Addition of polysaccharides (5 % maltodextrin/β-cyclodextrin) to concentrated milk either before or after lactose hydrolysis did not result in significant differences (p > 0.05) in degree of hydrolysis (% DH) of lactose and residual lactose content (%). Three different inlet temperatures (165 °C, 175 °C and 185 °C) were used for the preparation of powders which were later characterised based on physico-chemical and maillard browning characteristics. Moisture content, solubility and available lysine content of the powders decreased significantly, whereas, browning parameters i.e., browning index, 5-hydroxymethylfurfural, furosine content increased significantly (p < 0.05) with an increase in inlet air temperature. The powder was finally prepared with 5 % polysaccharide and an inlet air temperature of 185 °C which reduced maillard browning. Protein-polysaccharide interactions were identified using Fourier Transform infrared spectroscopy, fluorescence spectroscopy and determination of free amino groups in the powder samples. Maltodextrin and β-cyclodextrin containing powder samples exhibited lower free amino groups and higher degree of graft value as compared to control sample which indicated protein-polysaccharide interactions. Results obtained from Fourier Transform infrared spectroscopy also confirmed strong protein-polysaccharide interactions, moreover a significant decrease in fluorescence intensity was also observed in the powder samples. These interactions between the proteins and polysaccharides reduced the maillard browning in powders., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Purpose: Understanding raw material variability and its impact on product quality are crucial for developing robust pharmaceutical processes. This work aimed to study the effects of spray drying conditions on properties of the spray dried Panax notoginseng saponin (PNS) powders as well as the subsequent intra-batch dissolution variability of PNS hydrophilic matrix tablets., Methods: The Plackett-Burman design was applied to screen the critical process parameters (CPPs). Then, the Box-Behnken design was used to investigate the relationship between the CPPs and the physiochemical properties of spray dried PNS powders. The PNS hydrophilic matrix tablets containing 57% spray dried PNS powders were directly compressed. The partial least squares (PLS) regression was used to uncover the hidden multivariate relationships among the CPPs, intermediate powder properties, and tablet quality attributes., Results: The identified CPPs were the feed concentration, the inlet air temperature, and the atomization pressure. It was found that the CPPs exerted little impact on chemical properties of spray dried PNS powders, but had significant impact on physical properties, such as particle size, specific surface area, bulk density, hygroscopicity, and inter-particle porosity, etc. Latent variable modeling results revealed that the high inlet air temperature of spray drying process could produce PNS powders with low moisture content and high hygroscopicity, which were beneficial to reduce the intra-batch dissolution variability of PNS hydrophilic matrix tablets. Finally, a design space of the spray drying process was built in order to ensure the dissolution consistency., Conclusion: Our research provided a reference for improving the spray drying conditions in order to ensure the dissolution consistency of the PNS hydrophilic matrix tablet., Competing Interests: The authors report no conflicts of interest. The authors alone are responsible for the content and writing of this article., (© 2021 Yang et al.)

Due to the poor aqueous solubility of docosahexaenoic acid (DHA), encapsulating it in egg yolk results in a reduction in the hydration properties of egg yolk powder (EYP), subsequently affecting its functional properties. In this study, the effects of vacuum low-temperature spray drying (VLTSD), high-temperature spray drying (HTSD), and freeze-drying (FD) on the hydration properties of DHA-enriched EYP were investigated. Firstly, we optimized the inlet temperature and feed rate for VLTSD (60 °C, 300 mL/h) and HTSD (170 °C, 800 mL/h), while FD was conducted under − 70 °C conditions. The most striking finding of this study was the DHA-enriched EYP prepared by VLTSD exhibited desirable solubility (54.86 g/100 g), water dispersibility (48.63%), and coefficient of stability (24.88%) during rehydration, which was well predicted by low-field NMR. Compared to HTSD and FD, the solubility increased by 16.18% and 45.17%, respectively. Furthermore, at the microscopic level, SEM images and FTIR spectra revealed that VLTSD enhanced the hydration properties by protecting the structural integrity and increasing the hydrogen bonding of the DHA-enriched EYP. The encapsulation efficiency of DHA-enriched EYP prepared by VLTSD, HTSD, and FD were 97.15%, 96.51%, and 81.31%, respectively. According to the quality analysis, VLTSD had the best protection for DHA-enriched EYP in terms of chromaticity, bulk density, storage stability, and sensory evaluation. Therefore, this study confirmed the applicability of VLTSD technology for microencapsulation of bioactive substances such as DHA to enhance the hydration properties of powders. [ABSTRACT FROM AUTHOR]

The drying of fruit juices has advantages such as easy handling of powders, reduction in volume, and preservation of the characteristics of the fruit. Thus, in this work, the effect of the spray drying conditions of strawberry juice (SJ) with maltodextrin (MX) as a carrying agent on the microencapsulation of bioactive compounds and physicochemical properties was studied. The content of phenolic compounds and antioxidant activity showed higher values at low concentrations of MX, while the effect of drying temperature was negligible. The thermal characterization showed that the low molecular weight sugars in the juice decreased the glass transition temperature (Tg). The morphological analysis by scanning electron microscopy (SEM) indicated that at low concentrations of MX, the particles agglomerated, while at intermediate and high concentrations, the particles were observed as well separated. Through microstructural analysis by X-ray diffraction (XRD), the presence of amorphous state was confirmed in all the samples, which is beneficial for preventing chemical and biochemical reactions, and promoting the conservation of the microencapsulated bioactive compounds.

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]

In the present investigation, spray drying independent operating conditions such as the inlet air temperature (A-IAT 130, 150 and 170 °C), outlet air temperature (B-OAT 60, 70 and 80 °C), needle speed (C-NS 3S, 4S, 5S), maltodextrin concentration (D-MD 10, 15, 20 %), pump speed (E-PS 5, 10, 15 mL/min) and water/grape pomace ratio (F-W/GP ratio 10, 15, 20) were optimized to develop the spray-dried grape pomace powder (SDGPP) with maximum yield. The impact of these conditions on total phenolic contents (TPC), total flavonoid contents (TFC), and antioxidant activity (DPPH· values) of SDGPP samples were analyzed. The independent spray drying factors (IAT, OAT, NS, MD, PS, and W/GP ratio) impart a strong direct effect (p ≤ 0.05) on powder yield, TPC, TFC, and DPPH· values. The interaction effects (A × B, A × C, A × D, A × E, A × F, B × C, B × D, B × E, B × F, C × D, C × E, C × F, D × E, D × F, and E × F) of independent variables were noted non-significant (p ≥ 0.05) for response values. After validation of the model and verification of results, the independents' variables were found in the range of 170 °C (IAT), 80 °C (OAT), 4S (NS), 15 % (MD), 10 mL/min (PS) and 15 (W/GP ratio) for yield (64.7 ± 1.18 %), TPC (7.66 ± 0.53 mg GAE/g), TFC (3.19 ± 0.30 mg CE/g) and DPPH· 140.3 ± 1.59 (100 µL/mL), respectively. The decrease in TPC, TFC, and DPPH· values of SDGPP samples was noted during 60 days of storage at 25 ± 2 °C and 65 ± 5 % RH (p ≤ 0.05) but not greater than unprocessed samples. It could be concluded that the protection of phenolic contents and retention of antioxidant activity of dried powders can be achieved at optimized spray drying conditions for discerning food and byproduct processing industries. [Display omitted] • Spray drying of phenolics rich grape pomace is a promising method for encapsulation. • Interaction for spray drying independent factors was optimized for pomace powder. • The quality of raw and spray-dried grape pomace was evaluated during storage. [ABSTRACT FROM AUTHOR]

The study considered different fat content cow milks to deliver theophylline orally. Powders were obtained by spray drying theophylline dispersed in fresh milk according to a full factorial design of experiments. The correlation of the independent (milk fat content, skimmed to whole milk, theophylline fraction, and drying temperature) with the dependent (yield of the process and residual moisture content of the powder, particle size and distribution, density, surface polarity and theophylline content) variables enabled the construction of a mathematical model and a desirability function to predict the optimized levels of the variables. Good predictability was achieved for density, fairly good for yield, moisture content, surface polarity and yield whereas theophylline content and particle size were poorly predicted. Powders with up to 60% theophylline presented spherical (3.7 µm) and narrow sized distribution particles, with high density (1.6 g/cm -3 ) in high yields (>70%), stable for 6 month (25 °C/65%RH) in a closed container and for no longer than 2 day, after reconstitution in water due to bacteria growth (no pathogens) without signs of crystallinity. Preparations obtained with low fat milk were less stable than high fat content milk. Therefore, fresh milk can be transformed into stable powder compositions to prepare oral solid/liquid dosage forms to deliver individualized doses of theophylline., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier B.V. All rights reserved.)

Background: Strawberry is a fruit with a high antioxidant capacity due to its richness in phenolic compounds that suffer a rapid post-harvest deterioration. Spray drying is an alternative to reduce losses; however, these powders present problems of instantanisation, making it necessary to implement agglomeration processes. During storage, powdered food products can undergo a series of changes in their amorphous state from a product initially in a vitreous state to a gummy state, where all properties are substantially modified due to the increased mobility of water in the matrix. Methods: The research objective was to evaluate the storage stability (6 months) of a fluidized bed agglomerated strawberry powder mixture at three temperatures (15, 25 and 25°C), a controlled environment at 65% relative moisture, and PET foil laminated film bags as packaging. Moisture, water activity, bulk and compacted density, Carr and Hausner indices, solubility, hygroscopicity, wettability, angle of repose, antioxidant capacities, total phenols, anthocyanins, vitamin C, color (CIE-Lab) and particle size were monitored. Results: ANOVA showed statistically significant differences (p<0.05) for all dependent variables concerning storage time; storage temperature had no significant effect on S, ABTS, DPPH and Hu. The time-temperature interaction during storage had no significant effect (p>0.05) on S, ABTS, DPPH, Hu and L. The agglomerate showed moisture and aw values that confer excellent stability against deterioration reactions; it retained good fluidity, low cohesiveness, and retentions above 50% for antioxidant capacity, 76% for total phenols, 39% for anthocyanins, and 40% for vitamin C; particle size was retained during the evaluation. The color was only affected in the 35°C treatment from the fifth month onwards. Conclusions: The study will serve as a tool for the determination of the shelf life of the chipboard once the critical values of the attributes selected as predictors of shelf life are defined., Competing Interests: No competing interests were disclosed., (Copyright: © 2023 Castaño Peláez HI et al.)

This study investigated the influence of gas-injected nanobubbles on the morphology of particles during spray drying under various experimental conditions. The nanoparticle tracking system was used to measure the generation, size, and concentration of nanobubbles. Experiments were conducted at different temperatures (160°C–260°C) and feed rates (0.2–0.26 g/s) to examine the effect of nanobubbles on spray drying and present diverse results. The deionized (DI) water with generated nanobubbles had a particle concentration of 1.8 × 108 particles/mL and a mean particle size of 242.6 nm, which was ∼3.31 × 107 particles/mL higher untreated DI water. The maltodextrin solution containing nanobubbles also showed a significant increase in particle generation, with a concentration of 1.62 × 109 particles/mL. The viscosity of the maltodextrin solution containing nanobubbles decreased by ∼18%, from 9.3 mPa·s to 7.5 mPa·s. Overall, the size of the generated particles was similar regardless of nanobubble treatment, but there was a tendency for particle size to increase under specific temperature (260°C) and feed flow rate (0.32 g/s) conditions. Furthermore, it was observed that the Hausner ratio significantly varied with increasing temperature and feed flow rate, and these results were explained through scanning electron microscopy images. These findings confirm that the gas nanobubbles mixed in the feed can exert diverse effects on the spray drying system and powder characteristics depending on the operating conditions. This study suggests that nanobubbles can contribute to a more efficient process in spray drying and can influence the morphological characteristics of particles depending on the spray drying conditions. [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]

Cystic fibrosis is the most common autosomal recessive disease that shortens life expectancy. According to studies, approximately 60 to 70% of adult patients are infected with P. aeruginosa. The current work explores the possibility of preparing microparticles using the spray-drying and freeze-drying methods and comparing the results obtained. A combination of ivacaftor and ciprofloxacin was loaded in microparticles of bovine serum albumin with Lleucine by the spray drying and freeze drying approaches to generate microparticles that could be delivered via a dry powder inhaler. The spray-dried microparticles had a particle size of 1.6 ± 0.04 µm with a polydispersity ratio of 0.33. They had a zeta potential of -27.3 ± 1.1 mV. The mass median aerodynamic diameter of the spray-dried microparticles was 3.74 ± 0.08 µm. The freeze-dried microparticles had a particle size of 0.8175 ± 5.6 µm with a polydispersity ratio of 0.33. They had a zeta potential of -23.3 ± 1.1 mV. The mass median aerodynamic diameter of the microparticles was 3.75 ± 0.07 µm. The microparticles produced by the spray-drying process were found to have better aerosol performance. [ABSTRACT FROM AUTHOR]

Enzyme-treated cellulose nanofibrils (CNFs) were produced via a lab-scale mass colloider using bleached kraft pulp (BKP) to evaluate their processability and power requirements during refining and spray-drying operations. To evaluate the energy efficiency in the CNF refining process, the net energy consumption, degree of polymerization (DP), and viscosity were determined. Less energy was consumed to attain a given fines level by using the endoglucanase enzymes. The DP and viscosity were also decreased using the enzymes. The morphological properties of the enzyme-pretreated spray-dried CNF powders (SDCNFs) were measured. Subsequently, the enzyme-pretreated SDCNFs were added to a PP matrix with MAPP as a coupling agent. The mixture was then compounded through a co-rotating twin-screw extruder to determine whether the enzyme treatment of the CNFs affects the mechanical properties of the composites. Compared to earlier studies on enhancing PMCs with SDCNF powders, this research investigates the use of enzyme-pretreated SDCNF powders. It was confirmed that the strength properties of PP increased by adding SDCNFs, and the strength properties were maintained after adding enzyme-pretreated SDCNFs. [ABSTRACT FROM AUTHOR]

Purpose: The spray drying process is widely applied for pharmaceutical particle engineering. The purpose of this study was to investigate advantages and disadvantages of two-fluid nozzle and three-fluid nozzle spray drying processes to formulate inhalable dry powders., Methods: Budesonide nanocomposite microparticles (BNMs) were prepared by co-spray drying of budesonide nanocrystals suspended in an aqueous mannitol solution by using a two-fluid nozzle spray drying process. Budesonide-mannitol microparticles (BMMs) were prepared by concomitant spray drying of a budesonide solution and an aqueous mannitol solution using a spray drier equipped with a three-fluid nozzle. The resulting dry powders were characterized by using X-ray powder diffraction (XRPD), differential scanning calorimetry (DSC), dynamic mechanical analysis (DMA) and Raman microscopy. A Next Generation Impactor was used to evaluate the aerodynamic performance of the dry powders., Results: XRPD and DMA results showed that budesonide remained crystalline in the BNMs, whereas budesonide was amorphous in the BMMs. Spray drying of mannitol into microparticles resulted in a crystalline transformation of mannitol, evident from XRPD, DSC and Raman spectroscopy analyses. Both BMMs and BNMs displayed a faster dissolution rate than bulk budesonide. The yield of BNMs was higher than that of BMMs. The mass ratio between budesonide and mannitol was preserved in the BNMs, whereas the mass ratio in the BMMs was higher than the theoretical ratio., Conclusions: Spray drying is an enabling technique for preparation of budesonide amorphous solid dispersions and nanocrystal-embedded microparticles. Two-fluid nozzle spray drying is superior to three-fluid nozzle spray drying in terms of yield.

Background: OZ439 is a new chemical entity which is active against drug-resistant malaria and shows potential as a single-dose cure. However, development of an oral formulation with desired exposure has proved problematic, as OZ439 is poorly soluble (BCS Class II drug). In order to be feasible for low and middle income countries (LMICs), any process to create or formulate such a therapeutic must be inexpensive at scale, and the resulting formulation must survive without refrigeration even in hot, humid climates. We here demonstrate the scalability and stability of a nanoparticle (NP) formulation of OZ439. Previously, we applied a combination of hydrophobic ion pairing and Flash NanoPrecipitation (FNP) to formulate OZ439 NPs 150 nm in diameter using the inexpensive stabilizer hydroxypropyl methylcellulose acetate succinate (HPMCAS). Lyophilization was used to process the NPs into a dry form, and the powder's in vitro solubilization was over tenfold higher than unprocessed OZ439., Methods: In this study, we optimize our previous formulation using a large-scale multi-inlet vortex mixer (MIVM). Spray drying is a more scalable and less expensive operation than lyophilization and is, therefore, optimized to produce dry powders. The spray dried powders are then subjected to a series of accelerated aging stability trials at high temperature and humidity conditions., Results: The spray dried OZ439 powder's dissolution kinetics are superior to those of lyophilized NPs. The powder's OZ439 solubilization profile remains constant after 1 month in uncapped vials in an oven at 50 °C and 75% RH, and for 6 months in capped vials at 40 °C and 75% RH. In fasted-state intestinal fluid, spray dried NPs achieved 80-85% OZ439 dissolution, to a concentration of 430 µg/mL, within 3 h. In fed-state intestinal fluid, 95-100% OZ439 dissolution is achieved within 1 h, to a concentration of 535 µg/mL. X-ray powder diffraction and differential scanning calorimetry profiles similarly remain constant over these periods., Conclusions: The combined nanofabrication and drying process described herein, which utilizes two continuous unit operations that can be operated at scale, is an important step toward an industrially-relevant method of formulating the antimalarial OZ439 into a single-dose oral form with good stability against humidity and temperature.

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Consumers are increasingly looking for foods with attractive taste, easy preparation, quick consumption and nutritious. Avocado is a nutritional fruit that presents a preservation challenge to food industry. The development of powder blends using spray drying of avocado as a powdered drink is an attractive option that generates products with high nutritional value and stable. Two avocado formulations were spray dried using a design of experiments to assess the influence of drying conditions on powder blends. Results showed higher drying temperatures in combination with smaller droplets resulted in higher yields, lower residual moisture, lower water activity, and in smaller, less dense particles with color green. The inclusion of maltodextrin proved to be vital in preserving high contents of protein, ascorbic acid, and phenolic compounds at any drying conditions possibly due to hydrogen bonding stabilization of those compounds. Using a scalable and efficient drying process, avocado high nutritional value was maintained., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Honey is an excellent alternative to be used in different applications by the food, pharmaceutical, and cosmetics industries. However, the use of honey in its liquid form can present several disadvantages due to its high viscosity and density. In addition, honey can naturally crystallize during storage time, limiting its application in new products by industries. Thus, an alternative to using liquid honey in industry is the powder form. The objective of this study was to obtain honey powder by spray drying using a plant-based protein as a carrier. The honey used as raw material showed acceptable physicochemical parameters by the legislation of honey quality control, such as pH of (4.0 ± 0.1), the water content of (20.70 ± 0.3) g/100 g, ash of (0.48 ± 0.02) g/100 g, the fructose content of (35.42 ± 0.14) g/100 g, (43.05 ± 0.46) g/100 g for glucose, (0.56 ± 0.02) g/100 g for sucrose, and 5-hydroxymethylfurfural (HMF) value of (37.47 ± 1.04) mg/kg of honey, leading to the production of the honey powder. The mixture of fresh honey and plant-based protein was made with dispersions of 15, 16 and 18 g/100 g of honey using isolated rice protein as a carrier (total solid at 30 g/100 g d.b.). Finally, the honey powder produced was physicochemically characterized. The dispersion with 16 g/100 g of honey achieved an intermediary sugar/honey recovery of 35.93 ± 0.82% and 68.54 ± 2.16% of total protein recovery, and the spray drying yield was satisfactory > 50%. The overall results suggested that this dispersion is the ideal formulation when commercialization of the honey powder as an ingredient is intended. [ABSTRACT FROM AUTHOR]

In this work, the mono-dispersed and high-flowable AlON spherical powders were obtained for the first time. Spherical pure AlON particles with a mean size of approximately 51.9 μm were prepared from the C/Al 2 O 3 mixture via spray drying technology followed by a calcined step at 1750 °C for 0.5 h. Compared with the irregular-shaped AlON powders obtained by the conventional route, the as-prepared spherical AlON powders present higher flowability and filling properties. The Carr index and Hausner ratio of these AlON powders are 73.5 and 1.13, respectively. This work provides a paradigm for obtaining highly flowing spherical ceramic powders, which is desirable for the preparation of complex-shaped AlON ceramics. [ABSTRACT FROM AUTHOR]

The application of low-temperature, dehumidified air-assisted spray drying was evaluated as a method to produce carrierfree powders of selected sugar-rich and acid-rich food materials: blackcurrant juice concentrate, mango puree, purple carrot juice concentrate, sauerkraut juice, kiwiberry pulp, and tomato pulp. As a consequence of decreased drying air humidity, inlet/outlet air temperature was lowered to 80/55°C. In order to validate this new approach, the conventional spray drying was conducted as well at 180/80°C inlet/outlet air temperature. The powder recovery, physical properties and color parameters of powders were determined. For blackcurrant juice concentrate, mango puree, purple carrot juice concentrate and sauerkraut juice it was possible to obtain carrier-free powders only by low-temperature drying, while for kiwiberry pulp and tomato pulp both variants of spray drying were effective. Decreased drying temperature positively influenced some properties of powders; i.e., median particle size diameter and hygroscopicity of the powders obtained by spray drying with dehumidified air were lower compared to those of the powders dried by conventional spray drying. Carrier-free powders of some raw materials (blackcurrant juice concentrate, mango puree, purple carrot juice concentrate, sauerkraut juice) were spray dried solely with dehumidified air, underlining its importance in the production of "clean label" products. [ABSTRACT FROM AUTHOR]

Black garlic is a fermented product from garlic (Allium sativum L.) that is processed by heating fresh garlic at a certain temperature and humidity for several days. Black garlic has higher antioxidant activity and is rich in organosulfur compounds. Therefore, black garlic has an unpleasant taste and odor. Spray drying of black garlic extract is important for wider application, preservation and prolongation of its shelflife. Black garlic powders were produced using SD-18A mini spray dryer. The purpose of this research was to evaluate the effect of inlet temperatures on the physical properties and antioxidant activity of aqueous black garlic powder. The inlet temperatures ranged from 165 to 225 °C, whereas other conditions were kept constant such as maltodextrin concentration (8 %) and feed flow rate (4.5 mL/min). The black garlic powders were examined for powder yield, moisture content, hygroscopicity, bulk density, wettability, antioxidant activity and total phenolic and flavonoid content. The optimal conditions for the drying process were achieved with an inlet temperature of 225 °C. An increase in the inlet temperature of the spray dryer has increased the powder yield, hygroscopicity, antioxidant activity and total phenolic and flavonoid content of the black garlic powder, but reduced the water content, bulk density and wettability of the spraydried product. [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]

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

In anticipation of non-invasive routes capable of delivering adequately high, systemic monoclonal antibody (mAb) concentrations, subcutaneous (SC) injection is arguably the most patient friendly alternative administration route available for this drug class. However, due to the limited volume that can be administered through this route and mAbs' relatively low therapeutic activity, solutions for subcutaneous injection often need to be highly concentrated, making them inherently more prone to potentially detrimental protein (self-) interaction, which is why mAb formulations for SC injection and other highly concentrated mAb solutions are often dried to increase their stability. In this work we investigated spray drying (SD) as a drying technique for formulating mAbs as powders for reconstitution, assessing the influence of SD process parameters, as well as excipients present in the feed solution on both mAb stability and relevant powder characteristics for reconstitution using a model mAb. By employing a design of experiments approach, we were able to provide statistically substantiated evidence for the reconstitution time reducing and stability improving properties of l-arginineHCl, l-histidineHCl, l-lysineHCl and polysorbate 20 when combined with a disaccharide in SD mAb powders for reconstitution. Additionally, the study yielded several statistical models describing process parameter influences on relevant powder and mAb stability characteristics., (Copyright © 2018 Elsevier B.V. All rights reserved.)

This study aimed to develop dry powder particles with surfaces enriched in hydrophobic material by manipulation of spray-drying conditions and to investigate the effect of hydrophobic surface enrichment on aerosolization of hygroscopic drug. The composite dry powder formulations of kanamycin (hygroscopic drug) and rifampicin (hydrophobic drug) were produced by systematically (2 3 full factorial design) varying the drug ratio, co-solvent composition and inlet temperature using Buchi B-290 Mini Spray-Dryer. All the composite powder particles were inhalable in size (3.1-3.9 µm), wrinkled, flake-shaped and amorphous. X-ray photoelectron spectroscopy and time-of-flight secondary ion mass spectrometry showed that hydrophobic surface enrichment was significantly affected by co-solvent composition. Complete hydrophobic surface enrichment was achieved in one formulation (F7). The aerosolization efficiency by next generation impactor (NGI) showed that the composite formulations had higher fine particle fraction (FPF: >48.0%) than kanamycin-only formulation (FPF: 27.6%). Increase in hydrophobic surface enrichment (from 80.8 to 100%) decreased the powder density and increased FPF (from 48.0 to 77.2%). This is the first systematic study reporting the manipulation of spray-drying conditions for hydrophobic surface enrichment in composite dry powder particles and its effect on aerosolization. The high aerosolization efficiency of the combination formulations may be useful to deliver high doses of these drugs to treat lung infections., (Copyright © 2018 Elsevier B.V. All rights reserved.)

Cyclodextrin (CD) powders are the most suitable solid matrices to encapsulate gases to produce gas powders in agri-food industries, where gases have been widely used to ensure processability, quality, functionality, safety, and stability of many products. The use of gases in powder form is much easier and safer than conventional means of gas utilization from pressurized cylinders or tanks. Gas powders are typically produced by crystallization from aqueous CD solutions under gas pressure, which is time consuming and results in low product yield. In amorphous structure, CD powders enable a rapid and 100% yield method to produce stable gas powders. However, most commercial CD powders exist in crystalline structure. In this review, we describe the amorphization of CD powders by spray drying, the properties of amorphous CD powders in comparison with its crystalline counterparts, gas encapsulation using amorphous CD powders, and applications of gas-CD powders in food and agriculture production. [ABSTRACT FROM AUTHOR]

Fermented shrimp is a widely used condiment and flavor additive in various local dishes and dips for boiled vegetable products, especially in East and Southeast Asia. Spray-drying of this product offers advantages in ease of transport and storage and may prolong the shelf-life versus traditional packaging in bottles. The study aimed to optimize the spray-drying operating conditions for developing a fermented shrimp powder with acceptable quality using response surface methodology (RSM) with central composite design (CCD). The study identified the dilution ratio of 1:1 to 1:4 of the fermented shrimp-to-water solution to extract the maximum flavor from the fermented shrimp before the spray-drying process. The effects of the independent variables: inlet temperature (140-180 °C) and feed flow rate (15-35 mL/min) on the response variables: percent yield (%), moisture content (%), and water activity (aw) were studied for the production of spray-dried powder with acceptable quality and maximum flavor of fermented shrimp. Verification experiments were conducted to validate the accuracy of the predictive models. Results showed the optimum operating conditions to produce spray-dried fermented shrimp powders were at an inlet temperature of 180 °C and a feed flow rate of 21.26 mL/min. At optimum spray-drying conditions, the predicted powder yield was 27.77 ± 2.75%, moisture content was 3.84 ± 0.29%, and the water activity was 0.347 ± 0.010. The quadratic models showed that all independent variables have significant (p < 0.05) effects on the response variables. The coefficients of the quadratic model for all combinations of the inlet temperature and feed flow rate have significant (p < 0.05) effects on the percent yield, moisture content, and water activity, as illustrated in the 3D surface and contour plots. The quadratic models predicted the responses, which indicates the suitability of the model for the development of spray-dried fermented shrimp powders with acceptable quality properties. The findings of the study have imparted a valuable understanding of the effects of inlet temperature and feed flow rate on the quality characteristics of the spray-dried fermented shrimp powder. This information will assist the fishery products industry in utilizing the fermented shrimp for powder production, which could help in ease of transport, storage, handling, and prolonging of shelf life compared to the traditional bottled liquid fermented shrimp samples. [ABSTRACT FROM AUTHOR]

Enzyme‐modified cheese (EMC), a cheese flavor additive with high‐fat content, is preferably produced in powder form because of its long shelf‐life and high industrial applicability. The physical properties of additives, especially with high‐fat contents, are very important for their industrial usage, and the spray drying process conditions substantially determine the physical properties of powders. In this study, optimization of the spray drying process during the production of EMC powder was performed to improve the powder physical properties. The process factors were inlet temperature, feed flow rate, and aspiration rate, while the responses were selected as drying yield, Carr index (CI), wettability, surface fat content, and browning index (BI). The optimum spray drying conditions were calculated as 150°C, 9.1 mL/min, and 28.4 m3/h for inlet temperature, feed flow rate, and aspiration rate, respectively. It has been determined that the spray drying conditions at low inlet temperature, medium feed flow, and aspiration rates in order to obtain improved powder physical properties should be preferred. Practical Application: Enzyme‐modified cheese (EMC) is a widely used product in the development of foods with cheese flavor, and EMC in powder form offers various advantages for industrial applications such as ease in storage and transportation, long shelf‐life, and product applicability, which mainly depend on powder physical properties. In powder production, spray drying is the principle process determining the powder physical properties, and optimization is essential for the desired physical properties. In this study, laboratory‐scale optimization of EMC powder production was carried out, data was provided for scale‐up studies, and the effects of processing conditions on powder physical properties were evaluated. [ABSTRACT FROM AUTHOR]

Pulmonary delivery of short interfering RNA (siRNA) has been widely studied in both animal and clinical studies to treat various respiratory diseases by gene silencing through RNA interference. Some of these studies showed that the administration of naked siRNA (without the use of any delivery vectors) could achieve satisfactory gene silencing effect, a unique feature to pulmonary delivery. Liquid aerosols were mostly used with very limited studies on the use of powder aerosols for siRNA. In this study, siRNA was co-spray dried with mannitol and l-leucine, the latter being a dispersion enhancer. To the best of our knowledge, this is the first time that siRNA in its naked form was formulated into an inhalable dry powder using spray drying technology. The aerosol performance of the powder was evaluated by Next Generation Impactor (NGI). The presence of l-leucine in the formulation could improve the aerosolization of siRNA-containing powders. Results from the X-ray photoelectron spectroscopy (XPS) suggested that l-leucine was enriched on the particle surface and promote powder dispersion. Among the different siRNA formulations being examined, the one that contained 50% w/w of l-leucine exhibited the best aerodynamic performance, with a high emitted fraction (EF) of around 80% and a modest fine particle fraction (FPF) of 45%. Importantly, the integrity of siRNA was successfully retained as evaluated by gel retardation assay and high performance liquid chromatography (HPLC)., (Copyright © 2017 Elsevier B.V. All rights reserved.)

Mucilage (M) and soluble protein (SP) extracted from chia seed and flaxseed were used as encapsulating material for two probiotic bacteria: Bifidobacterium infantis and Lactobacillus plantarum by spray drying. Probiotic survival and viability after spray drying and during storage were evaluated. B. infantis and L. plantarum displayed high survival (⩾98%) after encapsulation with mixtures of maltodextrin (MD) combined with M and SP from flaxseed (MD:FM:FSP - 7.5:0.2:7.5%, w/w/w) and chia seed (MD:CM:CSP - 7.5:0.6:7.5%, w/w/w), respectively. These ternary blends protected the probiotics and enhanced their resistance to simulated gastric juice and bile solution. Probiotics encapsulated with the ternary blends incorporated in instant juice powder exhibited high viability (>9Log10CFU/g) after 45days refrigerated storage. Encapsulation with the ternary blends reduced particle size of the probiotic powders thereby offering additional functional benefits. Our results reveal that chia seed and flaxseed are excellent sources of probiotic encapsulating agents., (Copyright © 2016 Elsevier Ltd. All rights reserved.)

High-protein dairy powders are ingredients mainly produced by spray-drying, then subjected to aging during transport and storage. They often undergo physicochemical changes at this stage, such as the development of the Maillard reaction, primarily because of their intrinsic chemical properties, but also as a result of nonoptimal storage conditions. Components present at the particle surface are the first to be targeted by moisture and other environmental disruptions. Consequently, the identification, control, and prediction of particle surface components are useful to anticipate the effect of powder aging on product quality. Here, a new diafiltration method is proposed which fractionates proteins from a binary colloidal dispersion of 80% casein micelles and 20% whey proteins, according to their presence at the surface or core of the particle. This method shows that whey proteins are strongly enriched at the particle surface, whereas casein micelles are located at the core of the particles. This protocol also allows the identification of the rehydration kinetics for each rehydrated protein layer of the particle, revealing that 2 distinct forms of swelling occur: (1) a rapid swelling and elution of whey proteins present at the particle surface, and (2) a swelling of casein micelles located below the whey proteins, associated with a slow elution of casein micelles from the particles being rehydrated. [ABSTRACT FROM AUTHOR]

The main objective of this work was to optimize the spray drying of coconut milk using response surface methodology (RSM). Maltodextrin was added to the feed coconut milk as the carrier agent in the laboratory scale experiments and the same were designed using Box-Behnken design approach. The effect of the chosen input variables on the responses namely product yield, moisture content, hygroscopicity, and angle of repose of the powders were evaluated using 3D surface plots. Among the chosen input variables of the process, the temperature of the inlet air in the spray drying chamber was found to significantly affect the characteristics of the powder. The flowability properties of the synthesized powders were experimentally obtained and the values were found to be satisfactory. The functional and morphological properties, and color of the powder produced at the optimal condition were compared to those of a commercially available coconut milk powder. For the synthesized powder of the optimal condition, an enhancement of 30oC for the glass transition temperature was seen over to that of the commercial powder. [ABSTRACT FROM AUTHOR]

Nano spray drying has emerged as an outstanding platform for engineering micro- and nanoparticles, with growing applications in various areas of drug delivery. As a new technology involving distinct technical design, parameters of the nano spray drying process are not fully elucidated. In a quality-by-design approach, the aim of the current study was to gain thorough understanding of critical determinants of product characteristics in the Büchi Nano Spray Dryer B-90. Following a factorial experimental design, a series of spray drying experiments were conducted to gain new insights into the influences of the inlet temperature, the spray solvent, and the solute concentration in the spray solution on the yield, the moisture content, and the particle size of the nano spray-dried powder material. Special consideration was given to the potential of using hydroethanolic in comparison with aqueous solvent systems and to particle engineering for pulmonary drug delivery. Lactose and mannitol, widely used as excipients in dry powder inhalation formulations, were used as model materials. Lactose and mannitol are known to spray dry in amorphous and crystalline forms, respectively. The yields of spray drying of lactose and mannitol amounted generally to 71.1 ± 6.6% w/w and 66.1 ± 3.5% w/w, respectively. The spray-dried materials exhibited generally a number-weighted median particle diameter of 1.6 ± 0.2 μm and a volume-weighted median particle diameter of 5.1 ± 1.0 μm. A detailed analysis of the results improved understanding of the interplay between process parameters in the Nano Spray Dryer. The results demonstrate that optimization of spray generation is the key to yield optimization. On the other hand, particle size is determined by the spray mesh pore size and the spray solution degree of saturation. Selection of an appropriate spray solvent and using spray solution additives could optimize spray flow. In parallel, the spray solvent and the solute concentration in the spray solution determine the degree of saturation. Guidance on optimization of particle engineering by nano spray drying is provided. [ABSTRACT FROM AUTHOR]

Objectives: Dry powder formulations are extensively used to improve the stability of antibodies. Spray drying is one of important methods for protein drying. This study investigated the effects of trehalose, hydroxypropyl beta cyclodextrin (HPBCD) and beta cyclodextrin (BCD) on the stability and particle properties of spray-dried IgG., Methods: D-optimal design was employed for both experimental design and analysis and optimization of the variables. The size and aerodynamic behavior of particles were determined using laser light scattering and glass twin impinger, respectively. In addition, stability, ratio of beta sheets and morphology of antibody were analyzed using size exclusion chromatography, IR spectroscopy and electron microscopy, respectively., Results: Particle properties and antibody stability were significantly improved in the presence of HPBCD. In addition, particle aerodynamic behavior, in terms of fine-particle fraction (FPF), enhanced up to 52.23%. Furthermore, antibody was better preserved not only during spray drying, but also during long-term storage. In contrast, application of BCD resulted in the formation of larger particles. Although trehalose caused inappropriate aerodynamic property, it efficiently decreased antibody aggregation., Conclusion: HPBCD is an efficient excipient for the development of inhalable protein formulations. In this regard, optimal particle property and antibody stability was obtained with proper combination of cyclodextrins and simple sugars, such as trehalose.

Purpose: This work examines the relevance of viral activity in the optimization of spray drying process parameters for the development of thermally stable vaccine powders. In some instances, the actual active pharmaceutical ingredient (API) is not included in the process optimization as it is deemed too costly to use until the final selection of operating conditions, however, that approach is inappropriate for highly labile biopharmaceutics. We investigate the effects of spray drying parameters on i) yield, ii) particle size and iii) viral vector activity of a mannitol/dextran encapsulated recombinant human type 5 adenoviral vector vaccine, to demonstrate the effects and magnitude of each effect on the three responses, and further show that the API must be included earlier in the optimization., Methods: A design of experiments approach was used with response surface methodology (RSM) to optimize parameters including inlet temperature, spray gas flow rate, liquid feed rate and solute concentration in the feed., Results: In general, good conditions for maintaining viral activity led to reduced yield and fewer particles of the desired size. Within the range of parameters tested, the yield varied from 50 to 90%, the percentage of ideally size particles was 10-50%, and the viral vector titre loss was 0.25-4.0 log loss., Conclusions: RSM indicates that the most significant spray drying parameters are the inlet temperature and spray gas flow rate. It was not possible to optimize all three output variables with one set of parameters, indicating that there will only be one dominant criteria for processing which in the case of viral vaccines will likely be viral vector activity.

The purpose for the current research is to compare and evaluate physiochemical properties of spray-dried (SD) microcrystals (MCs), nanocrystals (NCs), and nanocrystals with a dispersion agent (NCm) from a poorly soluble compound. The characterization was carried out by performing size and surface analysis, interfacial tension (at particle moisture interface), and in-vitro drug dissolution rate experiments. Nanosuspensions were prepared by media milling and were spray-dried. The SD powders that were obtained were characterized morphologically using scanning electron microscopy (SEM), polarized light microscopy (PLM), and Flowchem. Solid-state characterization was performed using X-ray powder diffraction (XRPD), Fourier transfer infrared spectroscopy (FT-IR), and differential scanning calorimetry (DSC) for the identification of the crystalline nature of all the SD powders. The powders were characterized for their redispersion tendency in the water and in pH 1.2. Significant differences in redispersion were noted for both the NCs in both dissolution media. The interfacial tension for particle moisture interface was determined by applying the BET (Braunauer-Emmett-Teller) equation to the vapor sorption data. No significant reduction in the interfacial tension was observed between MCs and NCs; however, a significant reduction in the interfacial tension was observed for NCm at both 25 °C and 35 °C temperatures. The difference in interfacial tension and redispersion behavior can be attributed to a difference in the wetting tendency for all the SD powders. The dissolution studies were carried out under sink and under non-sink conditions. The non-sink dissolution approach was found suitable for quantification of the dissolution rate enhancement, and also for providing the rank order to the SD formulations.

The spray‐drying process yielded functional bergamot juice powder with high antioxidant activity, phenolic content, and vitamin C content. Optimal drying conditions were determined as 10% maltodextrin concentration, 146.02°C inlet temperature, and 39.99% pump rate, preserving powder's bioactive properties. Under these drying conditions, bergamot juice powder exhibited an antioxidant activity of 62.2% DPPH scavenging activity, a total phenolic content of 3862.1 ppm, and a vitamin C content of 1385.9 ppm. The bergamot juice powder, with a water activity of 0.2, bulk density of 0.4 g/mL, tapped density of 0.5 g/mL, porosity of 89.6%, hygroscopicity of 8.6%, and cohesiveness of 37.2%, is highly suitable for further processing. High‐pressure liquid chromatography analysis revealed the presence of major phenolic compounds in both fresh bergamot juice and spray‐dried powder, although their concentrations were lower in the powder form. The major phenolics identified in the fruit juice were naringin (197.5 ppm), eriocitrin (105.9 ppm), neoeriocitrin (53.4 ppm), neohesperidin (68.8 ppm), and naringenin (119.8 ppm). However, in the powder form, the bitterness‐associated compounds, naringin and neohesperidin, exhibited a significant reduction of 85.0% and 90.3%, respectively. Compared to dimethyl sulfoxide (48.4%), ethanol (37.9%), and distilled water (17.3%), ultrasound‐assisted extraction with acetone solvent demonstrated the highest efficiency (61.7%) in obtaining phenolic compounds from bergamot juice powder. In conclusion, spray‐drying is an effective method for obtaining functional bergamot juice powder, and ultrasound‐assisted extraction can further enhance phenolic compound extraction efficiency. These findings have potential applications in the food, cosmetics, and pharmaceutical industries, with opportunities for further research in functional foods or nutraceuticals. Practical Application: Spray‐drying yields functional bergamot juice powder with high bioactive properties. Optimal drying conditions can be applied in industrial settings. Ultrasound‐assisted extraction enhances phenolic compound extraction efficiency. Potential applications in food, cosmetics, and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

BACKGROUND: The microencapsulation process using spray drying (SD) represents an effective alternative in protecting the active components present in strawberries. However, microcapsules of strawberry powder mixtures present problems of instantanisation and flowability; an aspect that can be solved by agglomeration of the particles. OBJECTIVE: The aim of this study was to evaluate the influence of the fluidised bed agglomeration process on the flow, instantaneity and antioxidant properties of strawberry powder obtained by SD. METHODS: The response surface methodology (RSM) was used with a centred composite central design (α=1), considering the factors: fluidisation air temperature (50-70°C), time (30-50 min) and atomisation air pressure of the binder agent (1-2 bar). RESULTS: An increase in particle size was observed in the agglomeration process; the agglomerated particles showed a decrease in wetting time, the agglomerates of strawberry powder mixtures presented excellent instantanisation and fluidity, solving the problems identified in the microcapsules obtained by SD. CONCLUSIONS: Although the moisture and aw levels were increased in the agglomeration process, the values are within the microbiological and physicochemical food safety range; moreover, there was no effect on the phenol content and antioxidant capacity. The experimental optimisation achieved desirability of 68.4%, the optimum conditions being 70°C, 30 min and 1 bar. [ABSTRACT FROM AUTHOR]

Spray drying is a widely used method of converting liquid material (aqueous or organic solutions, emulsions and suspensions) into a dry powder. Good flowability, narrow size distribution, and controllable morphology are inherent in powders produced by spray drying. This review considers the granulation factors that influence the final properties of the silicon nitride dried powders. The first group includes the types of atomizers, manifolds, and drying chamber configurations. The process parameters fall into the second group and include the following: inlet temperature, atomizing air flow, feed flow rate, drying gas flow rate, outlet temperature, and drying time. Finally, the last group, feedstock parameters, includes many factors such as feed surface tension, feed viscosity, solvent type, solid particle concentration, and additives. Given the large number of factors affecting morphology, particle size and moisture, optimizing the spray drying process is usually achieved by the "trial and error" approach. Nevertheless, some factors such as the effect of a solvent, dispersant, binder, and sintering additives considered in the literature that affect the Si3N4 granulation process were reviewed in the work. By summarizing the data available on silicon nitride powder production, the authors attempt to tackle the problem of its emerging demand in science and industry. [ABSTRACT FROM AUTHOR]

Satsuma mandarins are good sources of vitamin C and can be used as raw materials to produce novel plant-based food ingredients including satsuma mandarin juice powders (SJP). Food powders produced via spray drying often show thermal degradation due to the drying conditions and high drying air temperatures. The aim of this study was to evaluate the effect of using different spray drying configurations, including concurrent (CC), mixed flow (MX), and combined (CC + MX), at two inlet air temperatures (160 and 180 °C) on the physicochemical properties of SJP. Remarkably, SJP produced using the CC spray drying configuration exhibited a higher vitamin C content (3.56–4.01 mg/g) and lower moisture levels (15.18–16.35 g/100 g) than powders produced via MX or CC + MX. The vitamin C content of MX and CC + MX powders ranged from 2.88 to 3.33 mg/g. Meanwhile, all SJP had water activity values below 0.19. Furthermore, MX powders displayed the largest mean particle sizes (D50) (8.69–8.83 µm), higher agglomeration, and a rapid dissolution. Despite these differences, all SJP variants exhibited consistent color, surface area, and pore volumes. Notably, powders dried at higher inlet air temperatures (180 °C) showed less vitamin C content and increased thermal damage when compared with powders dried at 160 °C inlet air temperature. This study demonstrated the feasibility of producing high-quality SJP with an extended shelf life. SJP can be used as a novel plant-based ingredient in different food applications. [ABSTRACT FROM AUTHOR]