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Spray drying (SD) is one of the most important thermal processes used to produce different powders and encapsulated materials. During this process, quality degradation might happen. The main objective of applying optimization methods in SD processes is maximizing the final nutritional quality of the product besides sensory attributes. Optimization regarding economic issues might be also performed. Applying optimization approaches in line with mathematical models to predict product changes during thermal processes such as SD can be a promising method to enhance the quality of final products. In this review, the application of the response surface methodology (RSM), as the most widely used approach, is introduced along with other optimization techniques such as factorial, Taguchi, and some artificial intelligence-based methods like artificial neural networks (ANN), genetic algorithms (GA), Fuzzy logic, and adaptive neuro-fuzzy inference system (ANFIS). Also, probabilistic methods such as Monte Carlo are briefly introduced. Some recent case studies regarding the implementation of these methods in SD processes are also exemplified and discussed.

Ginkgo biloba extract (GBLE) contains many bioactives including flavonoids and terpene trilactones that play some pharmacological roles. These compounds are sensitive to operating conditions; so, encapsulation is a suitable approach to protect them. In this study, different carriers including maltodextrin (MD), and its combination with gum-Arabic (MD-GA), whey protein concentrate (MD-WPC), and whey-protein hydrolysate (MD-HWPC) were used to encapsulate GBLE. Powder production yield, physicochemical/functional characteristics, physical stability and flowability of particles were affected by the type and composition of carriers. FTIR results indicated the placement of phenolic compounds in the carrier matrix. The SEM images also showed the morphological changes of particles (especially the size, indentation and surface shrinkage) under the influence of various carriers. Microencapsulated powders formulated using MD-HWPC showed the highest values of TPC, DPPH, and ABTS and a lighter color which determined the suitability of this wall material (due to the improvement of surface activity and emulsifying properties of protein as a result of partial enzymatic hydrolysis) to protect the antioxidant properties of GBLE during spray-drying, improving the production yield and preserving physical and functional characteristics of the encapsulated powders., Competing Interests: Declaration of competing interest All authors declare that they have no competing interests., (Copyright © 2023 Elsevier B.V. All rights reserved.)

Spray-drying is known as a common and economical technique for the encapsulation of various nutrients and bioactive compounds. However, shear and thermal tensions during atomization and dehydration, as well as physicochemical instability during storage, result in a loss of these compounds. As a solution, bioactives are stabilized into different carriers, among which proteins and peptides are of particular importance due to their functional properties, surface activity, and film/shell formability around particles. Given the importance of stabilization of bioactive compounds during spray drying, this paper focuses on the role of composition and type of carriers, as well as the characteristics and efficiency of various protein-based carriers in the encapsulation and maintaining of physicochemical, structural, and functional properties, along with biological activity of bioactive compounds (e.g., oleoresins, sterols, polyphenols, anthocyanins, carotenoids, probiotics, and peptides), and nutrients (e.g., vitamins, fatty acids and minerals) alone or in combination with other biopolymers., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

Spray drying of sugar-rich foods causes problems, related mainly to low glass transition temperature, which is manifested by high stickiness, lower drying efficiency, and yield. Thus, a number of research papers have been published recently on this topic. This study summarizes the obtained results and indicates possible future directions. The most popular method to overcome the stickiness problem is still the application of carriers. However, in addition to conventional carriers like maltodextrin and gum Arabic, novel carriers are also being tested. The carriers with additional health-promoting properties are the most interesting group. In the material-science approach the application of proteins as anti-stickiness agents can also be mentioned. Moreover, the raw materials can be modified by membrane techniques to reduce sugar content and increase glass transition temperature. In the process-based approach, the main efforts are mostly focused on decreasing of drying temperature. Currently, the use of dehumidified air has been successfully verified as a possible way to reduce drying temperature. The reduction of stickiness achieved by this method allows to minimize the amounts of carriers added into the feed before spray drying. [ABSTRACT FROM AUTHOR]

Summary: Alcea flower (as a natural source of antioxidants and colour) polyphenols might be easily deteriorated during processing and preservation. So, encapsulation is a suitable approach to overcome this problem. In this study, Alcea flower extract (AFE) was encapsulated using different carriers (maltodextrin (MD) and MD with gum arabic (GA), whey protein concentrate (WPC), and GA‐WPC). The production yield (~70%) was higher when MD‐WPC mixture or MD alone were used. The moisture content, water activity (aw), and wettability time of samples containing MD were less than other samples while their solubility was higher. Bulk and tapped density and also hygroscopicity were lowest in the samples produced using MD‐WPC, with improved flowability. The morphological characteristics of particles (matrix‐type particles with smooth and spherical surfaces in MD samples and wrinkled and indented in protein carriers) were affected by the carrier composition. Chemical structure evaluation (FTIR) indicated the successful coating of polyphenols in the carrier matrix. Generally, TPC (0.93 mg GAE mL−1) and retention of DPPH (82.4%), ABTS (94.1%), hydroxyl radical scavenging (77.2%) and reducing power (87.5%) of the samples produced with MD‐WPC were higher than other carriers. [ABSTRACT FROM AUTHOR]

Fish oil is one of the most important sources of omega 3 polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid and docosahexaenoic acid which are the most important PUFAs with several health benefits. However, PUFAs are prone to oxidation and have a poor water solubility which limits the use of fish oils into food formulations. Encapsulation techniques can be applied to overcome these challenges. There is a large number of published micro/nanoencapsulation papers, where each of them contains a limited number of wall materials, feed formulation, encapsulation technique, and storage conditions. Therefore, without systematic evaluation of the data extracted from available studies, the design of functional foods containing fish oil would not be very successful. The objective of this systematic review is a meta-analysis of published researches on the nano/microencapsulation of fish oil. A comprehensive literature search was performed between 1 October and 31 December 2019 with encapsulation, fish oil, and oxidative stability keywords. Overall, 39 qualified articles were selected for the statistical analysis. Based on the technique used for encapsulation, the fish oil-loaded carriers were classified into four main groups: (a) spray-dried particles; (b) freeze-dried particles; (c) electrospun fibers and electrosprayed capsules; and (d) other carriers prepared by supercritical antisolvent, gelation, liposomes, spray–freeze drying, and transglutaminase catalyzed cross-linking. The three most frequent methods applied for fish oil encapsulation were spray drying (42.86%), freeze drying (21.43%), and electrohydrodynamic (19.04%) methods, respectively. Averagely, the best encapsulation efficiency was obtained for electrohydrodynamic processes. Also, the combination of polysaccharide–protein based wall materials provided the best performance in terms of fish oil encapsulation efficiency. [ABSTRACT FROM AUTHOR]

Drying is one of the foremost and important steps during the processing of agricultural crops, medicinal plants and herbs to preserve their properties. The present review provides a detailed overview regarding the effect of drying techniques on the physio-chemical properties (microstructure, color, aroma composition) and bioactive compounds (phenolic compounds, carotenoids, essential oils, etc.) of plant materials. Factors affecting different drying processes and their optimization strategies have also been discussed. Furthermore, current trends in the development of drying techniques for plant materials in terms of the retention of their bioactive compounds are critically analyzed. Based on the published research articles, oven drying, and microwave drying are the preferable techniques for most plant parts; while for drying the plant extract, freeze/spray drying methods have gained higher interest. Finally, recommendations are made considering the better use of drying techniques for both plant materials and retention of their bioactive compounds. [ABSTRACT FROM AUTHOR]

In this study, oleaster seed hydrolysates (OSH) were prepared using different enzymes (Alcalase, trypsin, pancreatin, and pepsin). As a result, OSH generated by Alcalase was chosen for microencapsulation because it displayed the highest nutritional, biological, techno-functional, and antibacterial activities. The impact of spray-drying encapsulation using various biopolymeric carriers (Maltodextrin (MD), combination of MD with gum Arabic (GA), whey protein concentrate (WPC), and Pectin (P)) was then assessed in terms of production yield, physicochemical, functional, and morphological characteristics of the encapsulated OSH. Among the spray-dried samples, the powders produced by MD-WPC had the highest yield (57.40%), lowest hygroscopicity (26.03%), proper radical scavenging for DPPH− (82.8%) and ABTS+ (90.7%), and selected to incorporate into the pan-breads. Indices such as texture, volume, porosity, antioxidant activity, and color (crust and crumb) of breads were affected by the amount of added peptide. Finally, the microencapsulation of peptides in the carrier matrix (3% SD-powders) had a significant effect on bitterness masking of these compounds, maintaining the quality characteristics and sensory perception of pan-breads. The results of this study can be used to produce functional food formulations. [Display omitted] • The production of bioactive peptides was carried out from the oleaster seed protein. • The nutritional, antioxidant and antibacterial properties of OS-peptides were influenced by the type of enzyme. • Stabilization of peptides within biopolymers was investigated by spray-drying method. • The physicochemical, biological and structural stability of the spray-dried peptides were investigated. • The Encapsulation was an effective way to mask the bitterness of OS-peptides in the pan-breads. [ABSTRACT FROM AUTHOR]

Pomegranate juice powder could be applied as a valuable ingredient in other food and pharmaceutical products and be accessible throughout the year. In this research, pomegranate juice was spray dried at three maltodextrin levels (25, 35 and 45% w/w) and two inlet air temperatures (124 and 143 °C) and physicochemical and nutritional characteristics of the powder in terms of moisture content, pH value, ash content, color values, total phenolic compounds, along with microstructural properties of the pomegranate juice powders were analyzed. Inlet air temperature just could affect ash content of the powder while maltodextrin level could influence all properties of the final powder. SEM analysis revealed that lower maltodextrin levels and higher inlet air temperatures resulted in smaller but smoother particles. In conclusion, pomegranate juice powders produced at 25% maltodextrin level and 143 °C, with a low moisture content of 3.19%, high ash content of 0.58%, safe pH value of 3.4 and considerable total phenolic compounds of around 903 mg gallic acid/g db, are suitable and nutritionally-rich choices for industrial production. [ABSTRACT FROM AUTHOR]

Nowadays, there is a growing trend in the consumption of bioactive food ingredients and their use in the production of functional foods. Since these bioactive components are very sensitive to process and environmental conditions, and also to deliver them appropriately into our body, encapsulation technology has been emerged as a promising solution to achieve these goals. Spray drying is one of the most common and popular techniques for the encapsulation and drying of food ingredients. With the emergence of nanotechnology and its many benefits, scientists have focused on the development of nano-based materials and techniques in the food industry. Bioactive ingredients loaded in nanoparticles and nanocarriers could be applied as helpful nano delivery systems for the production of functional foods and nutraceutical delivery systems. The problem with conventional spray drying is the limited possibility of obtaining powder nanoparticles as the cyclone separating units can not result in collecting those very small particles. Nano spray dryer has been designed successfully to address this issue. This article will focus on the fundamentals of a nano spray drying system and its applications in the food industry. The scientific findings so far confirm that the nano spray dryer technology has been well-practiced in the drying and encapsulation of different food ingredients such as vitamins and minerals, phenolic compounds, carotenoids, and essential oils and fatty acids, although it is still at the beginning. It is possible to produce powder nanoparticles with a uniform size distribution through the ultrasonic atomizer in this system and electrostatic separation unit. A very small volume of sample is needed for this instrument which is a big advantage for expensive raw ingredients. The main challenge is that there is no possibility to conduct pilot or industrial scale experiments with this nano spray dryer system for the commercialization of the relevant products that could be available in the coming years. Image 1 • Spray drying is one of the most common techniques for encapsulation of food ingredients. • The problem with conventional spray drying is limited possibility of obtaining nanoparticles. • Nano spray dryer has been designed successfully to produce powder nanoparticles. • The main challenge is no possibility of pilot/industrial-scale experiments with this system. [ABSTRACT FROM AUTHOR]

Spray drying as a primary powder synthesis tool is not designed to separate particles during the process. Here we report on the simulation, optimization, and development of a customized multi-bin cyclone for a lab-scale spray dryer to segregate particles based on their sizes. Two criteria were chosen to optimize the number of bins, cutoff size, and pressure drop. Accordingly, a non-dimensional factor describing cyclone performance was introduced by investigating which five bins of powder collection were found to render a compromise between competing factors. Spray-dried powders were administered to the cyclone, and deposition of the particles in the bins was recorded. The cyclone could segregate particles with a size resolution as low as 4 μm. For each bin, the data on particle size, morphology, pore attributes, BET surface, and moisture content showed that even within a single batch, there is a broad span of particle properties. Unlabelled Image • A multi-bin cyclone is offered for in-situ sorting of particles based on their sizes. • CFD simulations are conducted to optimize the cyclone design. • Cyclone with five bins are fabricated and deposited powders are characterized. • Within a single batch, variations in particle attributes are observed across bins. [ABSTRACT FROM AUTHOR]

In this research, date powder was produced by drying aids including Tween 80, pectin, and whey protein concentrate (WPC) at different pH values (5.0, 6.5, 8.0, and 9.5) and using a spray drier at different temperatures (160, 170, 180, and 190 °C); then moisture content, solubility, hygroscopicity, bulk density, and total phenolic compounds (TPC) were determined and their correlation with structural characteristics of date powder was analyzed by Taguchi method. Interactions of pectin-surfactant, and pectin-WPC were more effective on moisture and bulk density of date powder, respectively. Although hygroscopicity of different treatments was in narrow range of 25–29%, temperature had the highest impact on TPC; beyond 170 °C, TPC of date powder decreased. Treatment No. 7, with the highest WPC level and pH values of 5, maintained the highest TPC content (701 mg 100 g−1) in date powder. SEM images revealed that pH = 9.5 and lower temperatures led to smaller particles. Scanning Electronic Microscopy (SEM) analysis of date powder microstructures. Image 1 • Date powders with low moisture content were produced successfully by spray drier. • Total phenolic compounds of date syrup was conserved after converting it into date powder. • pH value plays a determining role in particle size of date powder. • Temperature was the most important factor in determining different properties of date powders. [ABSTRACT FROM AUTHOR]

Our aim was to produce an encapsulated powder loaded with eggplant peel extract as a natural source of color and antioxidants through gum Arabic and maltodextrin. The effect of spray drying inlet temperature (140–170 °C) and various carriers (maltodextrin, gum Arabic, and their combination) on powder production yield, physical properties, flowability, color, total phenolic content (TPC), antioxidant activity, infrared spectroscopy (FTIR), microstructure and particle size were investigated. Our results revealed that physicochemical properties of powders were influenced by the carrier type and inlet temperature. Obtained powders by maltodextrin at 170 °C showed the highest TPC (5.2 mg/g), DPPH (73.4%), ABTS (90.5%), TEAC (2. 5 mM), hydroxyl radicals scavenging activity (79.1%) and reducing power (1.2 Abs 700) among all samples. FTIR spectroscopy indicated that the extract was encapsulated by the carriers. Microstructure evaluation of powders showed some hollow particles with matrix-type structures. Sensory evaluation indicated that addition of encapsulated eggplant extract into the formulation of gummy candy improved its color and overall acceptability. Unlabelled Image • Eggplant peel extract was successfully microencapsulated by spray-drying process. • Antioxidant properties of spray-dried extract were influenced by drying parameters. • Spray-dried particles had a matrix-type structure. • Maltodextrin was better carrier than gum arabic for preservation of natural color. • The fortification with 1.5% powder improved the color and overall acceptability. [ABSTRACT FROM AUTHOR]

Vitamins are essential nutrients involved in a wide range of biological functions in the human body. Since vitamins are required for optimal metabolism, development, and maintenance, most of them must be taken from a diet. However, vitamins are extremely sensitive to oxidation, light, moisture, heat, and free radicals, thus, during processing and storage, they may entirely or partially deteriorate. Encapsulation makes it possible to protect sensitive vitamins in coating materials and preserves them against color loss, quick deterioration, and activity loss by increasing vitamin stability especially in liquid medium. It is important to improve the retention of vitamins in the foods and offer regulated release during digestion by applying particular encapsulation techniques, such as spray drying (SD) and appropriate carrier materials including plant-based proteins. SD is a relatively inexpensive, rapid, adaptable, and simple processing method utilized in the food sector for high-quality encapsulated bioactive ingredients. This review examines the use of SD encapsulation for both water- and fat-soluble vitamins, particularly with carriers derived from plant proteins. Summary of the procedures for encapsulating vitamins within plant proteins by spray drying. [Display omitted] • Consuming vitamins is very beneficial for health and these components are found in many food products. • High bioavailability and stability are both provided by vitamin encapsulation. • Plant-based proteins perform well as encapsulating agents for fat- and water-soluble vitamins. • The potential for spray-drying plant-based proteins to encapsulate vitamins is discussed. [ABSTRACT FROM AUTHOR]

In recent years, the problem of vitamin D deficiency has been echoed by extensive researches. Nutritionists believe that fortification of food products through this micronutrient is the best approach to solve this problem. In this study, properties of yogurt powders fortified with nano-liposomal encapsulated vitamin D were evaluated. The Taguchi method was deployed to design the treatments (16 runs) with 5 independent variables including temperature (160–190 °C), milk protein concentrate (0–3%w/w), modified starch content (0–3%w/w), gum Arabic (0–3%w/w) and maltodextrin (10–25%w/w), each at 4 levels. Dependent variables comprised of moisture content, solubility, colour and production (drying) yield. Analysis of our data revealed that the contribution order of different independent variables on responses was as follows: milk protein concentrate (30%), modified starch (28%), maltodextrin (22%), temperature (17%) and gum Arabic (3%). The average particle size of nano-liposomes containing vitamin D was about 120 nm. Also, SEM micrographs showed that addition of maltodextrin caused spherical powder particles with an even distribution in the matrix including yogurt and drying aids while incorporating milk protein concentrate, gum Arabic and modified starch brought about shrinkage as well as unevenness in the shape and size of powder particles. [ABSTRACT FROM AUTHOR]

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

Research over recent decades has shown that inadequate folate concentrations may contribute to some disorders. Cereal flours have been a primary candidate for fortification by folic acid as they are consumed by most of the people but the main obstacle is destruction of this vitamin by the process and environmental deteriorating factors. So, it can be nano-encapsulated for protection and efficient delivery. Our main goal was to find the optimum conditions in spray drying of pectin–whey protein concentrate (WPC) double emulsions containing folic acid. Five independent variables including pectin and WPC content, dispersed phase content, pH, and surfactant type of span and polyglycerol polyricinoleate (PGPR) were considered along with water activity (aw) and bulk density as the main responses. The experiment design was performed by Taguchi approach and 16 treatments were determined. The grand average ofawand bulk density for folic acid powders was approximately 0.371 and 343 kg/m3, respectively. The main effect analysis with Taguchi technique revealed that pectin content was the most important factor affectingaw(39.5%), and WPC had the minimum influence (6%). In terms of bulk density, it was found that the most important parameter was WPC (29.6%) and the minimum influence was related to surfactant system (8.1%). Finally, optimum conditions were determined as 0.5% pectin, 4.0% WPC, 10% dispersed phase, and pH 8, with a PGPR micro-emulsion, which resulted inaw = 0.229, and 1.5% pectin, 8.0% WPC, 10% dispersed phase, and pH 9, with a PGPR nano-emulsion, which resulted in density = 245.45 kg/m3for folic acid powders. [ABSTRACT FROM PUBLISHER]

Pomegranates, originally cultivated in Iran and a valuable medicinal and nutritional fruit, could be converted into pomegranate juice powder to be accessible in other seasons and used as a valuable ingredient in other food and pharmaceutical products. In this research, pomegranate juice was spray dried at three maltodextrin levels (25, 35 and 45% w/w) and two inlet air temperatures (124 and 143 °C) and physicochemical and nutritional characteristics of the powder were surveyed. The experiments were carried out to measure drying yield, water solubility index, apparent density, color values, anthocyanin content, and morphological properties of the pomegranate juice powders. Inlet air temperature just could affect density of the powder while maltodextrin level could influence anthocyanin content of the final powder as well. Higher maltodextrin levels and temperatures lowered a* values of the powder, due to the lower anthocyanin content remained in the product at these situations. SEM analysis revealed that lower maltodextrin levels and higher inlet air temperatures resulted in smaller but smoother particles. In conclusion, pomegranate juice powders produced at 25% maltodextrin level and 124 °C, with high water solubility index of 95%, high density of 0.889 g cm − 3 , and anthocyanin content of 8 mg L − 1 , are suitable and nutritionally-rich choices for industrial production. [ABSTRACT FROM AUTHOR]

Our main goal was to evaluate release kinetics of nano-encapsulated folic acid within a double W 1 /O/W 2 emulsion. First, W 1 /O nano-emulsions loaded with folic acid were prepared and re-emulsified into an aqueous phase (W 2 ) containing single whey protein concentrate (WPC) layer or double layer complex of WPC-pectin to form W 1 /O/W 2 emulsions. Final double emulsions were spray dried and their microstructure was analyzed in terms of scanning electron microscopy (SEM), and Fourier Transform Infrared spectroscopy (FTIR). Also the release trends of folic acid were determined and fitted with experimental models of zero and first order, Higuchi, and Hixson-Crowell. It was revealed that folic acid nano-capsules made with Span as the surfactant had the lowest release rate in acidic conditions (pH = 4) and highest release in the alkaline conditions (pH = 11). The best model fitting for folic acid release data was observed for single layer WPC encapsulated powders with the highest R 2 . Our FTIR data showed there was no chemical interaction between WPC and pectin in double layered capsules and based on SEM results, single WPC layered capsules resulted in smooth and uniform particles which by incorporating pectin, some wrinkles and shrinkage were found in the surface of spray dried powder particles. [ABSTRACT FROM AUTHOR]

The demand for value-added and/or functional food products has skyrocketed in recent years. Fruits and fruit products are of the best sources of bioactive compounds, which provide a variety of health advantages. Spray drying encapsulation is a common and cost-effective method for protecting a variety of bioactive compounds against degradation, controlling or delaying release, and masking unpleasant tastes or odors. This article summarizes the findings and research (almost 70 studies) on encapsulation by spray drying from fruit products over the last decade. The composition and type of carriers (wall materials) were important in the encapsulation and maintenance of physicochemical, structural, and functional aspects of microcapsules, according to the findings of a decade of research. Furthermore, the combination of polysaccharide–protein-based wall components as well as the higher wall/core ratio resulted in higher encapsulation efficiency as shown in some studies. Bioactive-microcapsules have been used in food products for enrichment, fortification, coloring, and stability enhancement against oxidation and microbiological proliferation, with promising results. Encapsulation by spray drying was also tested in vitro gastrointestinal settings, however more research is needed to assure low toxicity and improved bioaccessibility. The use of spray drying to microencapsulate bioactive compounds in fruit products could open up new possibilities for the controlled delivery of beneficial compounds to the host, as well as a potentially cost-effective method to prevent and/or treat a wide range of diseases. However, in order to turn these technologies into commercial processes and products, scale-up, regulatory, safety, and economic concerns are critical. [Display omitted] • Encapsulation of fruit bioactive compound by spray drying is reviewed. • Bioactive microcapsules could be incorporated in food products with higher health benefit. • Microencapsulation showed promising results on in vitro digestion. • The gap in microencapsulation research is highlighted with future recommendations. [ABSTRACT FROM AUTHOR]

In this study, optimization of spray drying for double emulsions containing pectin-whey protein concentrate (WPC) was investigated for nano-encapsulation of folic acid. Five independent variables including pectin and WPC content, dispersed phase content, pH, surfactant type of Span, and polyglycerol polyricinoleate (PGPR) were considered along with encapsulation efficiency (EE) as the main response. The experiment design was performed by a Taguchi approach. Final double emulsions were formulations containing an internal nano/micro-emulsion composed of a water in oil (W/O) system with folic acid present in the water phase, re-emulsified within an aqueous phase of pectin-WPC complexes. The average of folic acid EE was approximately 88.3 % in a range of 82.3 to 95.0 %. The main effect analysis with a Taguchi technique revealed that the dispersed phase content of double emulsions was the most important factor affecting EE (36 %) and surfactant had the minimum influence (5 %). Also, it was revealed that the most important interaction between independent variables in terms of EE was between WPC and dispersed phase content while pectin-pH had the lowest interaction. Finally, optimum conditions were determined as 1.0 % pectin, 4.0 % WPC, and 15 % dispersed phase, pH = 6, with a PGPR nano-emulsion which resulted in 99.0 % EE of folic acid. [ABSTRACT FROM AUTHOR]

In this study, nano-particles of saffron extract (<100 nm) were encapsulated by spray drying. For this objective, the primary saffron water extract-in-oil (W/O) micro-emulsion containing 10% (w/w) saffron extract was re-emulsified in order to prepare W/O/W multiple emulsions, with a dispersed mass fraction of 0.25, and stabilized using protein (whey protein concentrate (WPC))/polysaccharide (pectin). Also, the encapsulation efficiency of crocin, picrocrocin and saffranal as core materials and surface characteristics of spray dried powders were investigated. Our results revealed that W/O/W multiple emulsions stabilized by sequential adsorption of WPC/pectin was the most efficient technique resulting in the better encapsulated efficiency for crocin, picrocrocin and saffranal, low yellow color (b ∗ ) surface and, smooth surface in final powders, mainly due to fabrication of stable wall materials obtained by sequential adsorption of WPC and pectin. [ABSTRACT FROM AUTHOR]

Abstract: The purpose of this study was to produce an oil-in-water nano-emulsion by microfluidization and ultrasonication for spray drying encapsulation. Maltodextrin combined with a surface-active biopolymer (Hi-Cap) at a ratio of 3:1 were used as the continuous phase, while dispersed phase consisted of d-limonene. Results showed that microfluidization was an efficient emulsification technique producing small emulsion droplets with narrow distributions compared with conventional emulsifying devices. The main problem was that increasing the microfluidization energy input beyond moderate pressures (40–60MPa) and cycles (1–2) lead to “over-processing” of emulsion droplets due to re-coalescence. In general, it was not possible to decrease emulsion droplet size below 0.5μm by microfluidizer. For ultrasound emulsification, increasing the energy input through improving sonication time helped to reduce emulsion size with minimum re-coalescence of new droplets, but the results were depending on the coarse emulsion preparation method. [Copyright &y& Elsevier]

Since the early invention by Samuel Percy in 1872, spray drying has become one of the most convenient means to produce powders from liquid materials during a simple and continuous operation. A novel approach to replace conventional atomizers by ultrasonic atomizer in spray drying is presented as the third review article. Spray drying for the retention of food bioactive compounds and nutraceuticals - 150th anniversary of spray drying. [Extracted from the article]

Spray-drying is an effective method in increasing the physicochemical stability and preserving the biological activities of bioactive compounds. However, shear tension and dehydration during spray-drying, and localization of peptides at the water/air interface, leads to their structural instability, thermal damage and loss of their biological activity. In the current research, fractionation of hydrolyzed flaxseed proteins to different molecular weights (10, 30 and 100 kDa) was performed. Then, the peptide fraction with highest antioxidant activity was selected and influence of surfactant (Tween-80) combined with maltodextrin (MD) on production yield, physical stability, antioxidant activity and morphological properties of microencapsulated particles was analysed. Antioxidant features of peptides were affected by their molecular weight and amino acid composition. Using surfactant + MD, significantly led to a lower hygroscopicity (from 42 to 23%), higher production yield (from 37 to 54%), and better retention of radicals-scavenging activity of DPPH (80.3%), ABTS (92.3%), hydroxyl (97.9%), nitric oxide (82.3%), reducing power (98.7%), total antioxidant activity (98.3%), chelating activity of iron (97.6%) and copper (97.5%) proxidants by spray-dried peptides. Also, the use of Tween-80 in feed formulation through competitive surface migration with peptides resulted in the production of spherical particles with relatively smooth surfaces, as revealed by SEM images. Therefore, surfactants can be used as a strategy to increase the biological stability of various food and pharmaceutical peptides during spray-drying encapsulation. Image 1 • Amino acid composition and molecular weight affect antioxidant activity of peptides. • Peptide fraction with MW < 10 kDa (PF10) had the highest antioxidant activity. • The spray drying of pure peptides resulted in the loss of their antioxidant activity. • Applying surfactant led to higher antioxidant activity of peptides after spray drying. • The feed composition affected the morphological properties of the particles. [ABSTRACT FROM AUTHOR]

• Loading of bioactive peptide fractions into nanoliposomes was performed. • Nanoliposomes coated with 0.4% chitosan had high physical stability and EE. • FTIR/SEM showed entrapment of liposomes in reservoir-type and irregular structures. • Chitosan coating leads to the retention of the spray-dried nanoliposomes. In this study, production of peptide fractions with different molecular weights (10, 30, and 100 KDa) from flaxseed hydrolysates was investigated. The peptide-fraction with lowest MW (10 KDa) showed the highest antioxidant activity (AA); therefore, selected and loaded into nanoliposomes. Then, the effect of chitosan coating (0.1–0.8% w/v) on the physicochemical features, stability, and release rate of loaded nanoliposomes was assessed. Nanoliposomes coated with 0.4% chitosan exhibited a higher physical stability and encapsulation efficiency (EE) compared with other samples. Then, stabilization of uncoated/coated nanoliposomes by spray-drying within the maltodextrin matrix was investigated. FTIR results indicated incorporation of peptides into the polar and non-polar regions of vesicles and formation of the hydrogen bonds with phosphatidylcholine. Chitosan coating significantly enhanced the physical stability, EE, and AA retention of nanoliposomes after powder reconstitution process by increasing the bilayer membrane rigidity against the dehydration tension and decreasing the leakage of loaded peptides. [ABSTRACT FROM AUTHOR]

Recently, food industries are directing on the promotion of innovative food matrices fortified with bioactive compounds in order to enhance the consumer's health. Octenyl succinic anhydride modified starches (OSA-MS) such as Hi-cap100 (HCP) and purity gum 2000 (PUG) were used to fabricate emulsions co-entrapped with borage seed oil (BSO), resveratrol (RES) and curcumin (CUR), which were further spray dried to obtain powders. The fabricated microcapsules loaded with BSO, RES, and CUR displayed excellent dissolution performance, high encapsulation efficiency (≈93.05%) as well as semi-spherical shape, revealed via scanning electron microscopy (SEM). We also evaluated the impact of storage time (4 weeks) and temperature (40 °C) on the physicochemical characterization of OSA-MS coated microcapsules. Microcapsules coated with HCP exhibited greater oxidative stability, lower water activity and moisture contents rather than PUG coated microcapsules during storage because of its good film-forming properties. Addition of CUR enhanced the oxidative stability and retention of bioactive compounds. HCP microcapsules loaded with BSO + RES + CUR presented supreme retention of RES (70.32%), CUR 81.6% and γ-linolenic acid (≈ 96%). Our findings showed that CUR acted as an antioxidant agent; also, lower molecular weight OSA-MS as wall material could be used for the entrapment of bioactive compounds and promotion of innovative food products. • Borage seed oil, curcumin and resveratrol were co-entrapped using two diverse kinds of modified starches as wall materials. • Microcapsules coated with Hi-cap100 (HCP) presented better stability during storage. • Addition of curcumin enhanced the oxidative stability. • HCP microcapsules resented supreme retention of RES (70.32%), CUR 81.6% and γ-linolenic acid (≈ 96%). • HCP microcapsules were found to be better rather than PUG microcapsules during storage. [ABSTRACT FROM AUTHOR]

The essential fatty acids (EFAs) are recognized as functional oils for humans as they possess nutritional and pharmaceutical benefits and can promote whole-body health in different ways. This review describes and classifies different types of EFAs, gives an overview of the spray drying process alongside its probable challenges for encapsulation of functional oils. Also, various used wall materials, and the effects of the process conditions on the encapsulation efficiency of functional oils have been discussed. Moreover, it focuses on the spray drying encapsulation of functional oils derived from marine and plant-based sources in recent years (2016-2019), and the fortification of different foods with encapsulated functional oils. Protecting EFAs through efficient methods such as spray drying encapsulation and enriching the various foods with encapsulated functional oils is an emerging field, which has drawn lots of attention these days. The wall materials (carriers) and spray drying conditions are two major influential factors that can easily affect the properties of final produced powders. Image 1 • Research Highlights: • The essential fatty acids (EFAs) are recognized as functional oils for humans. • Protecting EFAs through spray drying encapsulation is an emerging field. • There are some challenges for encapsulation of functional oils by spray drying. • Encapsulated functional oils can be applied for the fortification of different foods. [ABSTRACT FROM AUTHOR]

Saffron as the world's most expensive spice is very sensitive and loses its active compounds in exposure to environmental conditions. In this work, microencapsulation of saffron extract by various biopolymers was studied as an effective way to preserve its active compounds. Emulsions with a constant ratio of saffron extract/wall material of 1:20 and two levels of total solids (TS of 30 and 40%), were prepared using a homogenizer, and then spray dried. Powders were characterized in terms of powder yield, encapsulation efficiency, and retention of saffron active components, microstructure, and moisture content. Retention of picrocrocin, safranal and crocin after spray drying was analyzed by measuring absorbance at 257, 330 and 440 nm, respectively. It was observed that a mixture with 40% TS consisting of maltodextrin, gum Arabic and gelatin in the weight ratio of 0.94:0.05:0.01 retained the highest amount of picrocrocin, safranal and crocin, by retention values of 90.06, 80.37, and 91.03%, respectively. Both encapsulation efficiency and powder yield were positively influenced by total solids content, which could be related to the emulsion viscosity and droplet size. To conclude, a mixture of maltodextrin, gum Arabic and gelatin was efficient for saffron extract encapsulation by spray drying. [ABSTRACT FROM AUTHOR]

Today, lipid-based delivery systems (LBDS: emulsions, nanostructured lipid carriers, solid lipid nanoparticles, lipid-polymer hybrid nanoparticles, and nanoliposomes) are widely used for stabilization, bioavailability improvement, controlled and targeted delivery of bioactive compounds and drugs. However, challenges such as structural, physicochemical, and thermodynamic instabilities, microbial and oxidative reactions, leakage/fusion and unwanted release of loaded bioactives have reduced the stability and usability of these systems. Therefore, many efforts have been made to stabilize these systems. In this review, various methods for stabilizing LBDS such as membrane modifications, changes in formulation, addition of stabilizers, emulsifiers or biopolymers as coating agents have been discussed. Also, the most important advantages and results obtained from spray-drying of LBDS (e.g., physicochemical characteristics, oxidative stability, chemical structure, morphological changes and retention of loaded bioactives) are investigated. Hence, some challenges related to process parameters (such as shear stresses during atomization, structural and membrane destruction of particles and problems of their reconstitution) have been described. Maintaining the biological activity of loaded bioactives and the stability of LBDS during storage are still among the most important challenges associated with these carriers. Long-term stabilization of LBDS through solidification by spray-drying has been associated with many advantages. Today, significant results have been achieved in the field of maintaining the physical structure of lipid membrane and nanoparticles (especially retention of the encapsulation efficiency after reconstitution) during shear and thermal stresses through stabilizers or biopolymeric coatings. However, maintaining the system's bioavailability and biological activity of loaded compounds, especially in food/drug formulations and in vivo conditions, requires further research. [Display omitted] • The stabilization methods and key challenges related to lipid-based delivery systems (LBDS s) were discussed. • Thermodynamic instability, lipid-oxidation, and uncontrolled-release still exist in the liquid state of LBDS s. • Spray-drying (SD) elevates the physicochemical, microbial and biological stability of the LBDS s. • Shear and thermal tensions during SD causes physical and chemical destruction of the lipid membranes. • The use of biopolymer coating preserves the structural characteristics of the spray-dried LBDS s after reconstitution. [ABSTRACT FROM AUTHOR]

Linoleic acid and α-linolenic acid are the only essential fatty acids (EFAs) known to the human body. Other fatty acids (FAs) of the omega-6 and omega-3 families originate from linoleic acid and α-linolenic acid, respectively, by the biological processes of elongation and desaturation. In diets with low fish consumption or vegetarianism, these FAs play an exclusive role in providing two crucial FAs for maintaining our body's vital functions; docosahexaenoic acid and arachidonic acid. However, these polyunsaturated FAs are inherently sensitive to oxidation, thereby adversely affecting the storage stability of oils containing them. In this study, we reviewed encapsulation as one of the promising solutions to increase the stability of EFAs. Accordingly, five main encapsulation techniques could be classified: (i) spray drying, (ii) freeze drying, (iii) emulsification, (iv) liposomal entrapment, and (v) other methods, including electrospinning/spraying, complex coacervation, etc. Among these, spray drying was the frequently applied technique for encapsulation of EFAs, followed by freeze dryers. In addition, maltodextrin and gum Arabic were the main wall materials in carriers. Paying attention to industrial scalability and lower cost of the encapsulation process by the other methods are the important aspects that should be given more attention in the future. [Display omitted] [ABSTRACT FROM AUTHOR]

Protein-polysaccharide conjugates formed via Maillard reaction have the potential as a new type of encapsulation system. However, understanding the effects of the Maillard conjugates as carriers for anthocyanins (ANTs) is limited. The objectives of this study were to develop conjugation of sesame protein hydrolysate (SPH) and gum Arabic (GA) via a wet heating approach with variable times (1, 3, 6, and 12 h) and to investigate the ability of freshly prepared conjugates for encapsulation of Malva Sylvestris (common mallow) ANTs. Conjugate production was confirmed by the appearance of new properties, e.g., altered color, chemical interaction, and changed secondary and tertiary structures. The glycation degree of the conjugates increased to a maximum at 12 h. Conjugation with GA helped the partial unfolding of SPH, and improved its solubility and thermal stability. The ability of SPH, GA, and their conjugate as carriers were compared via the spray drying method. The encapsulation efficiency, morphology and simulated gastrointestinal conditions were investigated. The more homogeneous particles produced by the conjugate ensured greater retention and preservation of ANTs. The release of ANTs during in vitro simulated digestion was significantly slowed by encapsulation, particularly for encapsulated ANTs within the Maillard product. In storage for 90 days at 35 °C, the retention of ANTs was much higher within conjugates (93.13%) compared to nonencapsulated powder (39.76%). This research confirmed that the novel carrier prepared by the controlled Maillard reaction can be a proper wall material in the encapsulation of ANTs. [Display omitted] • Conjugation of sesame protein hydrolysate (SPH) and gum Arabic (GA) via a wet heating. • Conjugation with GA helped partial unfolding and better solubility/thermal stability of SPH. • The ability of conjugates for encapsulation of common mallow anthocyanins was evaluated. • Maillard conjugate had superior encapsulation efficiency compared to SPH and GA. [ABSTRACT FROM AUTHOR]

Spray drying is still the most important technique for the microencapsulation of bioactive ingredients. It makes possible to create easy-handling powdered microcapsules from liquid material in one simple and easy-scalable operation. However, the selection of proper wall material is crucial to obtain high retention of biological activity, high encapsulation efficiency, beneficial physical properties, high bioavailability and storage stability (both in terms of physical and biological properties). During last decade there was a trend to apply new types of biopolymers as wall materials, as additional compounds or as complete substitutions to conventionally used maltodextrins and gum arabic. Such approach provides new "clean label", "green label" and health-promoting properties to the obtained microcapsules. Moreover, it creates also new possibilities for waste valorization. On the other hand, there is still a question about the technological suitability and properties of such biopolymers applied as wall materials. The review summarizes the investigations done in this topic during last decade. the delivery of additional health benefits with wall materials and sustainable methods to obtain them, is a current trend in spray drying encapsulation. • Microencapsulation by spray drying is an important method for stabilization of phytochemicals. • Microencapsulated phytochemicals can be finally applied as food fortification ingredients. • Wall materials can offer additional health benefits. • Valorization of by-products is an important for source for acquisition of new green wall materials. [ABSTRACT FROM AUTHOR]

• Anthocyanins play important roles in prevention of many diseases including cancer. • Application of anthocyanins is frequently limited by their low bioavailability. • There are various carriers for loading anthocyanins. • This study systematically reviews encapsulation of different anthocyanins. Anthocyanins, a kind of phenolic compounds are present in plant kingdom. They exhibit biological activities such as anti-inflammatory and anti-cancer properties as well as imparting colors to various plants. The objective of this review is to provide a systematic evaluation of the evidence and a meta-analysis of published researches on the nano/microencapsulation of anthocyanins. A comprehensive literature search was conducted for articles published in 2016 to 2019 on PubMed, Web of Sciences and Scopus databases. Overall 45 eligible articles (51 cases; some authors studied 2 or more encapsulation methods) with appropriate data were included in the statistical analysis. In the current work, based on the technique and equipment applied for the formulation of micro/nanoencapsulation systems, the anthocyanin-loaded nano/microcarriers were classified into five main classes: (a) spray dried particles (spray-drying); (b) freeze-dried particles (freeze-drying); (c) lipid-based particles (emulsification and liposomal encapsulation); (d) electrospun fibers and electrosprayed particles (electrohydrodynamic encapsulation); and (e) nano/micro-gels (gelation). Based on the results from the meta-analysis, the studied technique for encapsulation of anthocyanins can be ordered as: spray-drying (33.33%), freeze-drying (27.08%), gelation (20.83%), lipid-based particles (14.58%) and electrohydrodynamic processes (4.17%). In addition, carbohydrates such as maltodextrin (19.56%) and gums (15.22%) have been the most frequently used biopolymers for encapsulation of anthocyanins in the selected studies. [ABSTRACT FROM AUTHOR]

[Display omitted] • Spray-drying stabilization of Poppy-pollen (PP) pigments and phytochemical was done. • Antioxidant, thermal and photo-stability of PP extract increased during storage. • The color indices and sensory perception of fortified gummy-candies were improved. In this study, poppy-pollen extract (as a novel source of pigment and natural phytochemical) was microencapsulated. The spray-drying process maintained the encapsulation efficiency (EE) of phenolic (84–93%), anthocyanins (71–83%), and also antioxidant activity of extract in inhibiting DPPH (68–80%), ABTS (74–95%), OH (63–74%) radicals and reducing power (84–95%). The results of the Photo- and thermal (40-70˚C) stability of the bioactive compounds (TPC and TAC) indicated the thermal degradation and decomposition of particles' surface compounds during storage. The chemical (FTIR) and morphological analyses respectively revealed the insertion of extract compounds in the carrier matrix and the production of healthy particles with wrinkled structures. An increase in the carrier concentration elevated physical-stability, maintained structural properties, reduced hygroscopicity, and formed liquid/solid bridges or deliquescence phenomenon. The evaluation of the color histogram of the fortified gummy-candies indicated the usability of the spray-dried PP extract in producing an attractive red color with high sensory perception. [ABSTRACT FROM AUTHOR]

This study was aimed to investigate the efficiency of poppy-pollen (PP) protein and peptides as carrier for spray-drying encapsulation of grape-seed oil (GSO). The composition of amino acids, functional properties and bioactivity (scavenging of DPPH, ABTS, OH, and nitric-oxide radicals, reducing power, total antioxidant, TBARS levels in O/W-emulsion, and chelation of Fe2+ and Cu2+ ions) of PP-protein were affected by the enzymolysis time. Partial enzymolysis (30 min) led to improved solubility, protein surface activity and increased physical stability of GSO/W emulsion (relative to creaming, aggregation and flocculation) during storage. Also, spray-dried emulsions with this type of carrier (H −30) had the highest production yield (~67 %), solubility (~92 %), flowability, encapsulation efficiency (~96 %), reconstitution ability (least size and EE changes), physical and oxidative stability. The evaluation of the chemical structures (FTIR) indicated the formation of hydrogen bonds between the cis-alkene groups of fatty acids and the hydroxyl groups of the amide A and B regions, as well as the trapping of oil in the carrier matrix. SEM images illustrated the effect of native protein carriers (particles with smooth, dents, and hollow surfaces with surface pores), partially (wrinkled and reservoir-type), and strongly (irregular structures, sticky and amorphous agglomerates) hydrolyzed peptides on the morphology of oily-particles. The results of this research indicate the usability of partially hydrolyzed poppy-pollen protein as a source of natural antioxidant, emulsifier, and carrier in the production, stabilization, and encapsulation of oxidation-sensitive bioactive components and emulsions. [Display omitted] • Production of bioactive peptides were performed from wild poppy-pollen protein. • Techno-functional and biological properties of peptides were affected by the amino acid composition and DH. • Poppy-pollen peptides caused physical and oxidative stabilization of O/W emulsion. • The morphological, EE, reconstitution features, and oxidative stability of the oil were influenced by the type of carrier. [ABSTRACT FROM AUTHOR]

Saffron is an enriched pool of bioactives including crocins, crocetin, safranal, picrocrocins, essential oils, minerals and trace amounts of B1 and B2 vitamins. Obtaining any valuable ingredients like bioactive compounds which are naturally present in plants is completely depending on the extraction and purification procedures. An efficient extraction method of bioactives should meet the green chemistry aspects including safety, environment-friendly, run-down or at least little impurities, efficiency, and economic requirements. On the other hand, efficient entrapment of saffron bioactive compounds into the protected carriers is indispensable owing to their liability to the operational (process), environmental, and body digestive conditions. This review will present recent advances on the extraction and encapsulation of saffron bioactive components which could result in value-added products from the so-called red gold (saffron) as the most expensive spice in the world for different purposes such as food, pharmaceutical, and cosmetic formulations. Many different extraction methods, alone or in combination, have been exploited to produce the bioactives from saffron such as convectional routes (e.g. maceration and solvent extraction) and the modern routes (e.g. supercritical fluids, pulsed electric field, emulsion liquid extraction, microwave, sonication, etc.). Encapsulation techniques are strongly proposed to shelter the bioactive compounds found in saffron, over the other protective techniques. In this regard, microencapsulation (spray drying, freeze drying, extrusion, emulsion systems) and nanoencapsulation (nanoemulsions, solid lipid nanoparticles and nanodispersions, nanohydrogels, electrospinning, nano spray drying) procedures have been investigated for saffron bioactives. Image 1 • Saffron as the world most expensive spice has been used for different purposes. • It is a rich source of bioactives including carotenoids, essential oils, and phenolics. • Encapsulation of saffron bioactives into proper carriers is necessary. • Micro/nanoencapsulation techniques can be used for protection of saffron bioactives. [ABSTRACT FROM AUTHOR]

Food safety threats and deterioration due to the invasion of microorganisms has led to economic losses and food-borne diseases in the food industry; so, development of natural food preservatives is urgently needed when considering the safety of chemically synthesized preservatives. Because of its outstanding antioxidant and antibacterial properties, cinnamon essential oil (CEO) is considered a promising natural preservative. However, CEO's low solubility and easy degradability limits its application in food products. Therefore, some encapsulation and delivery systems have been developed to improve CEO efficiency in food preservation applications. This work discusses the chemical and techno-functional properties of CEO, including its key components and antioxidant/antibacterial properties, and summarizes recent developments on encapsulation and delivery systems for CEO in food preservation applications. Since CEO is currently added to most biopolymeric films/coatings (BFCs) for food preservation, most studies have shown that encapsulation systems can improve the food preservation performance of BFCs containing CEOs. It has been confirmed that various delivery systems could improve the stability and controlled-release properties of CEO, thereby enhancing its ability to extend the shelf life of foods. These encapsulation techniques include spray drying, emulsion systems, complex coacervation (nanoprecipitation), ionic gelation, liposomes, inclusion complexation (cyclodextrins, silica), and electrospinning. [Display omitted] • Cinnamon essential oil (CEO) is a promising natural plant-derived food preservative. • Encapsulation improves the CEO's stability and ability to preserve food. • The properties and effectiveness of encapsulated CEOs depend on the preparation method. • Biopolymeric films/coatings loaded with encapsulated CEO are applied as active packaging. [ABSTRACT FROM AUTHOR]

There are difficulties with some traditional technologies for biopolymer coating of bioactive-loaded vesicular systems such as spray-drying and freeze-drying; high temperatures during spray drying can damage the loaded sensitive bioactives and freeze-drying is expensive. This is the driver for the adoption of emerging new technologies including electrohydrodynamic processing. In this review, the principles of electrospinning (ES) are briefly summarized and the characteristics of some important plant proteins used as electrospun fibers (EFs) are described with applications as meat analogues. Next, methods for encapsulation of different bioactives through ES techniques via meat analogue proteins are discussed: this is focused on the strength of encapsulation through vesicular systems. Finally, we examine how vesicular embedded EFs can be applied in different fields of antioxidant and antimicrobial food packaging as well as the enhancement of bioaccessibility and protection of loaded bioactives. Embedding liposomes into nanofibers causes better antioxidant and sensory properties as well as substantial reduction of bacterial load when applied as packaging layers; this technology also significantly enhances the photo-stability of bioactives. In addition, double encapsulation improves the long-term release of bioactives and can address the problem of burst release. Niosome-embedded EFs aid the sustained release of herbal bioactives and enhance their antimicrobial activity against Gram-positive/negative bacteria. The niosomes are distributed throughout the nanofibers evenly and are kept intact during ES process. [Display omitted] • Electro-encapsulation of fatty acids reduces their degradation rate. • Encapsulation of antioxidants via electrospinning preserves their antioxidant activity. • Embedding food-liposomes in electrospun fibers causes better sensory properties. • Niosomes immobilized in nanofibers aid the sustained release of herbal bioactives. [ABSTRACT FROM AUTHOR]

Many pharmaceuticals such as pills, capsules, or tablets are prepared in a dried and powdered form. In this field, spray drying plays a critical role to convert liquid pharmaceutical formulations into powders. In addition, in many cases it is necessary to encapsulate bioactive drugs into wall materials to protect them against harsh process and environmental conditions, as well as to deliver the drug to the right place and at the correct time within the body. Thus, spray drying is a common process used for encapsulation of pharmaceuticals. In view of the rapid progress of nanoencapsulation techniques in pharmaceutics, nano spray drying is used to improve drug formulation and delivery. The nano spray dryer developed in the recent years provides ultrafine powders at nanoscale and high product yields. In this paper, after explaining the concept of nano spray drying and understanding the key elements of the equipment, the influence of the process parameters on the final powders properties, like particle size, morphology, encapsulation efficiency, drug loading and release, will be discussed. Then, numerous application examples are reviewed for nano spray drying and encapsulation of various drugs in the early stages of product development along with a brief overview of the obtained results and characterization techniques. [ABSTRACT FROM AUTHOR]

The article presents a literature review on modifications and the latest achievements in the field of spray drying (SD). Although the history of this method of drying dates back to more than a hundred years ago, and in the case of many products, the process is widely recognized and does not create problems, many others are still looking for new design and technological solutions to reduce energy expenditure, improve the process flow and improve properties of received products. Since early development SD system has evolved in its construction, and currently there are numerous system modifications already available in the market, apart from other being on early implementation or laboratory stage. This paper begins with a brief background of SD and existing technologies. The main part of the paper is devoted for the description of less developed approaches. As was presented, the particular drawbacks of conventional SD system can be overcome by innovative approaches. It is hoped that these added-value features/technologies will find their place in industrial systems to boost the process performance and/or powders properties. • Spray drying (SD) system has evolved since early development. • Drawbacks of conventional SD systems can be overcome by innovative approaches. • To reduce thermal degradation, vacuum, dehumidified air, or ultrasound SD can be applied. • Reduction of stickiness can be achieved by dehumidified air-assisted SD. • Particle size/morphology can be modified by foam, flame, ultrasound and nano SD. [ABSTRACT FROM AUTHOR]