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Magnetic nanoparticles (NPs) are efficient heat mediators in induction heating. Originally explored for hyperthermia, their applications have broadened to industrial processes where temperature control is crucial. By adjusting the NP composition or morphology, magnetic characteristics such as Curie temperatures can be tailored, allowing control over maximum heating thresholds. These NPs are, however, usually designed for maximum heating rates at specific magnetic fields. In this work, the synthesis is presented for colloidally stable Co and ZnCo ferrite NPs with customizable maximum heating temperatures, and their combination within micron‐scaled supraparticles (SPs). Maximum induction heating temperatures of ZnCo ferrite NPs are tuned between 150 and 220 °C, while customization of Co ferrite species yields temperatures between 200 and 350 °C. These distinct magnetic properties are exploited in the selective multi‐stage heating of SPs consisting of both species. Here, ZnCo ferrite components heat up to a first temperature plateau at low alternating magnetic fields (AMF), while Co ferrite NPs reach higher temperatures at increased AMF. The precise control of induction heating thresholds through the adaptability of NPs offers a high degree of customizability which makes induction heating particularly attractive for applications requiring sequential or spatial heating, such as catalysis or debonding on demand. [ABSTRACT FROM AUTHOR]

Spray drying process was optimized for the development of probiotic finger millet milk powder. The independent parameters considered were inlet air temperature, maltodextrin content, and feed rate depending upon the preliminary trials. The major dependent quality parameters considered in the current work were moisture content, water activity, powder yield, encapsulation efficiency, and viability reduction. The desirability function was considered as a basis for the optimization of spray drying process. At the optimum process conditions of 151.68 °C of inlet air temperature, 100 mL/h of feed rate, and 29.32% of maltodextrin content, probiotic finger millet milk powder with 43.81% of powder yield and 84.97% of higher encapsulation efficiency could be achieved. The SEM analysis of the spray-dried powder confirmed the proper encapsulation of viable cells in the powder matrix. XRD analysis showed the amorphous powder structure suitable for other food applications. The promising results could be further utilized to produce non-dairy probiotic finger millet milk powder. [ABSTRACT FROM AUTHOR]

Survival of probiotics in processed feed can be affected not only by feed processing techniques but also by factors such as storage and gastrointestinal transit of ingested feed. This study investigates the effect of free and spray-dried Bacillus subtilis (BS) in oat β-glucan microcapsules on growth performance, hematology, intestinal microbiota, histology, and immunology of Nile tilapia, Oreochromis niloticus. A total of 400 tilapia were randomly stocked into 25 aquaria in a randomized experimental design and fed one of the following diets: (C) control diet (without synbiotics); (0.1%S) 1g kg−1 diet of unloaded microcapsules and 2.7 × 109 of free BS CFU kg−1 diet; (0.2%S) 2 g kg−1 diet of unloaded microcapsules and 5.4 × 109 of free BS CFU kg−1 diet; (0.1%SM) 1g of microcapsules loaded with 2.7 × 109 BS CFU kg−1 diet; and (0.2%SM) 2g of microcapsules loaded with 5.4 × 109 BS CFU kg−1 diet. After a 60-day feeding trial, fish fed 0.2%SM showed the highest growth performance and best feed utilization compared to fish fed free probiotics and control diet. Intestinal villi were longer, and the submucosa layer was thicker in fish fed both free and microencapsulated probiotics than the control group. Fusobacteriota, Firmicutes, and Bacteroidota were the dominant phyla across all samples accounting for more than 90% of the gut microbiota. No differences were registered in hematological parameters. Phagocytic activity was enhanced in fish fed both 0.2%S and 0.2%SM diets. Microencapsulation has the potential to protect B. subtilis and may constitute a valuable approach for enhancing the viability of probiotics as additives for fish feeds. [ABSTRACT FROM AUTHOR]

• Activity retention of an enveloped virus through spray drying and lyophilization. • Enhanced thermal stability of an enveloped virus upon drying for vaccine and gene therapy applications. • Characterization of morphology, T g , and crystallinity of spray dried and lyophilized viral preparations. Enveloped viruses are attractive candidates for use as gene- and immunotherapeutic agents due to their efficacy at infecting host cells and delivering genetic information. They have also been used in vaccines as potent antigens to generate strong immune responses, often requiring fewer doses than other vaccine platforms as well as eliminating the need for adjuvants. However, virus instability in liquid formulations may limit their shelf life and require that these products be transported and stored under stringently controlled temperature conditions, contributing to high cost and limiting patient access. In this work, spray-drying and lyophilization were used to embed an infectious enveloped virus within dry, glassy polysaccharide matrices. No loss of viral titer was observed following either spray-drying (at multiple drying gas temperatures) or lyophilization. Furthermore, viruses embedded in the glassy formulations showed enhanced thermal stability, retaining infectivity after exposure to elevated temperatures as high as 85 °C for up to one hour, and for up to 10 weeks at temperatures as high as 30 °C. In comparison, viruses in liquid formulations lost infectivity within an hour at temperatures above 40 °C, or after incubation at 25 °C for longer periods of time. [ABSTRACT FROM AUTHOR]

The identification of spray-drying processing parameters capable of producing particles suitable for pulmonary inhalation with retained bioactivity underpins the development of inhalable biotherapeutics. Effective delivery of biopharmaceuticals via pulmonary delivery routes such as dry powder inhalation (DPI) requires developing techniques that engineer particles to well-defined target profiles while simultaneously minimising protein denaturation. This study examines the simultaneous effects of atomisation gas flow rate on particle properties and retained bioactivity for the model biopharmaceutical lysozyme. The results show that optimising the interplay between atomisation gas flow rate and excipient concentration enables the production of free-flowing powder with retained bioactivity approaching 100%, moisture content below 4%, and D50 < 4 µm, at yields exceeding 50%. The developed methodologies inform the future design of protein-specific spray-drying parameters for inhalable biotherapeutics. [ABSTRACT FROM AUTHOR]

Encapsulation revolutionizes industries through enhanced stability, controlled release, and targeted performance of active ingredients. The novel aspect of this study explores the impact of the wall material-to-active (WM:A) ratio on the stability of ascorbic acid (AA) encapsulated in a maltodextrin (MD) and gum arabic (GA) blend (2:1 w/w). Microparticles were spray-dried and analyzed using SEM, TGA, DSC, thermal stability, and antioxidant activity assessments. Stability tests under different conditions revealed that a higher WM:A ratio (7:1) improved the active stability and antioxidant activity during storage, highlighting its importance in the encapsulation process. SEM analysis confirmed particles with no cracks, and the particles demonstrated excellent thermal stability up to 200 °C with minimal degradation. These findings underscore the critical role of the WM:A ratio in determining the stability of encapsulated AA within a carbohydrate matrix, offering valuable insights for advancing encapsulation technologies. [ABSTRACT FROM AUTHOR]

Aim: To prepare sweet tea extract microcapsules (STEMs) via a spray-drying by applying different wall material formulations with maltodextrin (MD), inulin (IN), and gum arabic (GA). Methods: The microcapsules were characterised by yield, encapsulation efficiency (EE), particle size, sensory evaluation, morphology, attenuated total reflectance-Fourier transform infra-red spectroscopy and in vitro digestion studies. Results: The encapsulation improved the physicochemical properties and bioactivity stability of sweet tea extract (STE). MD5IN5 had the highest yield (56.33 ± 0.06% w/w) and the best EE (e.g. 88.84 ± 0.36% w/w of total flavonoids). MD9GA1 obtained the smallest particle size (642.13 ± 4.12 nm). MD9GA1 exhibited the highest retention of bioactive components, inhibition of α-glucosidase (96.85 ± 0.55%), α-amylase (57.58 ± 0.99%), angiotensin-converting enzyme (56.88 ± 2.20%), and the best antioxidant activity during in vitro gastrointestinal digestion. Conclusion: The encapsulation of STE can be an appropriate way for the valorisation of STE with improved properties. [ABSTRACT FROM AUTHOR]

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

Microencapsulation is an optimistic method for the delivery of live microbial cells through different food products. In this study, riboflavin-producing probiotic strain Lactiplantibacillus plantarum MTCC 25,432 was encapsulated using a spray drying technique with different wall materials including Inulin, maltodextrin (MD), and MD + Inulin (1:1). The obtained spray dried powder was investigated for probiotic viability, encapsulation efficiency, particle size, water activity, moisture content, hygroscopicity, bulk and tapped densities, storage stabilities, Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA). Besides this, the viability of the free and encapsulated probiotic cells was tested under simulated gastric and intestinal fluid conditions. In the results, microcapsules produced with the combination of MD + Inulin showed higher dry powder yield (36.5%) and viability of L. plantarum MTCC 25,432 (7.4 log CFU / g) as compared with individual coating materials. Further characterization revealed that MD + Inulin microcapsules are spherical (3.50 ± 1.61 μm in diameter) in shape with concavities, showed the highest encapsulation efficiency (82%), low water activity (0.307), moisture content (3.67%) and good survival ability at low pH (pH 2.0 and 3.0), high bile salt concentrations (1.0% and 2.0%), and long storage conditions. No differences in FTIR spectra were observed among the tested samples. However, TGA showed enhanced thermal stability of probiotic-loaded microcapsules when MD + Inulin was used together. In conclusion, MD + Inulin could be a potential encapsulation material for riboflavin-producing probiotic bacteria L. plantarum MTCC 25,432. [ABSTRACT FROM AUTHOR]

Micro- and nano-scale cellulosic fillers exhibit excellent dispersion and distribution within a thermoplastic matrix during the process of melt compounding or injection molding. In this study, spray-dried cellulose nanofiber (SDCNF) powders were manufactured using a pilot-scale rotating disk atomizer spray dryer. Bleached Kraft pulp (BKP), unbleached Kraft pulp (UKP), and old corrugated cardboard pulp (OCC) fibrillated at a fines level of 90% were used as feedstock materials for spray-drying. BKP-, UKP-, and OCC- SDCNFs were compounded with polypropylene using a twin screw co-rotating extruder. Maleic anhydride grafted polypropylene (MAPP) was used as a coupling agent in the composite formulations. The tensile, flexural, and impact properties of SDCNF-filled PP composites increased at 10 wt% SDCNF loading. The presence of SDCNFs in the PP matrix resulted in faster crystallization and a 12% reduction in the degree of crystallinity of the neat PP. The coefficient of thermal expansion (CTE) of neat PP was reduced by up to 31% attributable to the presence of the SDCNFs. Application of the SDCNF-reinforced PP composites in 3D printing reduced the shrinkage rate of the printed neat PP by 39%, and the printability of the PP was significantly improved with the addition of the SDCNFs. [ABSTRACT FROM AUTHOR]

This study evaluated possible utilization of infrared drying (ID) as an alternative to spray- (SD) and freeze-drying (FD) for fish skin-derived gelatins. Physical, functional, thermal, and spectroscopic analyses were conducted for characterization of the resulting gelatin powders. Energy consumption for the applied drying methods were 3.41, 8.46 and 25.33 kWh/kg for ID, SD and FD respectively, indicating that ID had the lowest energy consumption among the studied methods. Gel strength, on the other hand, was lower (398.4 g) in infrared-dried gelatin (ID-FG) compared to that (454.9 g) of freeze-dried gelatin (FD-FG) and that (472.7 g) of spray-dried gelatin (SD-FG). TGA curves indicated that ID-FG showed more resilience to thermal degradation. SDS-PAGE and UV-Vis spectra indicated that slight degradation was observed in the β-configuration of ID-FG. ID-FG and SD-FG gelatins had the highest water holding capacity (WHC), protein solubility and transparency values compared to that of FD-FG. Morphological structures of the samples were quite different as shown by SEM visuals. Ultimately, the findings showed that infrared drying may be a promising alternative for gelatin processing, maintaining product quality and supporting sustainable practices in food and other industries. [ABSTRACT FROM AUTHOR]

The preparation of spherical-like battery-grade ferric phosphate by co-precipitation--spray-drying method was investigated using ferrous sulfate heptahydrate (FeSO4, • 7H2O) and ammonium dihydrogen phosphate (NH4 H2 PO4) as raw materials. The effects of the addition of the surfactant cetyltrimethyl ammonium bromide (CTAB), reaction time, and solution pH on the physical phase and particle size of ferric phosphate were examined. The products were characterized by a laser particle sizer, X-ray powder diffractometer, thermogravimetric analyzer, and field emission scanning electron microscope. The results indicate that under the conditions of a Fe/P molar ratio of 1/1.01, CTAB addition of 0.04 g, reaction time of 1 h, and solution pH of 3.0, the ferric phosphate exhibits the smallest particle size distribution, ranging from 300 to 500 nm, and displays more uniform spherical morphology. Moreover, lithium iron phosphate is prepared by ball milling, mixing and sintering, using the spherical-like ferric phosphate as the precursor iron source. The specific discharge capacity of lithium iron phosphate is 150.14 mAh/g at 0.1 C and the retention rate is 98.9% after 200 cycles at 1 C, the performance is good. [ABSTRACT FROM AUTHOR]

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

Cheese powder is a product resulting from the removal of moisture from cheese. At first, cheese emulsion is prepared by dissolving cheese(s) with water and calcium sequestering salts followed by drying. The desirable characteristics of cheese powder are high solubility, no lumps, storage stability, and imparting a typical cheesy flavor to the final product. Many current studies on cheese powder are focused on reducing calcium-sequestering salts (CSSs) to reduce the sodium content of cheese powder. This review discusses the production processes and physio-chemical properties of cheese emulsions and powders, aiming to enhance current understanding and identifying potential research gaps. Furthermore, strategies for producing cheese powder without CSSs, including pH adjustment, homogenization, and addition of dairy components such as buttermilk powder and sodium caseinate, are elaborated upon. Processing variables such as heating conditions during the preparation of cheese emulsion may vary with the type and age of the cheese used and product formulation. These conditions also effect the characteristics of cheese powders. On the other hand, producing a stable cheese emulsion without CSSs is challenging due to impaired emulsification of fat. The combined use of buttermilk powder and sodium caseinate among various alternatives has shown promising results in producing cheese powder without CSSs. However, future research on replacing CSSs should focus on combining two or more strategies together to produce cheese powder without CSSs. The combination of pH adjustment and dairy ingredients and the use of novel processing technologies with different ingredients are interesting alternatives. [ABSTRACT FROM AUTHOR]

This study aimed to stabilize and mask the bitterness of peptides obtained from the enzymatic hydrolysis of coconut‐meal protein with maltodextrin (MD) and maltodextrin‐pectin (MD‐P) as carriers via spray‐drying. Essential (~35%), hydrophobic (~32%), antioxidant (~15%), and bitter (~45%) amino acids comprised a significant fraction of the peptide composition (with a degree of hydrolysis of 33%). The results indicated that the peptide's production efficiency, physical and functional properties, and hygroscopicity improved after spray‐drying. Morphological features of free peptides (fragile and porous structures), spray‐dried with MD (wrinkled with indented structures), and MD‐P combination (relatively spherical particles with smooth surfaces) were influenced by the process type and feed composition. Adding free and microencapsulated peptides to the bread formula (2% W/W) caused changes in moisture content (35%–43%), water activity (0.89–0.94), textural properties (1–1.6 N), specific volume (5.5–6 cm3/g), porosity (18%–27%), and color indices of the fortified product. MD‐P encapsulated peptides in bread fortification resulted in thermal stability and increased antioxidant activity (DPPH and ABTS+ radical scavenging: 4.5%–39.4% and 31.6%–46.8%, respectively). MD‐P (as a carrier) could maintain sensory characteristics and mask the bitterness of peptides in the fortified bread. The results of this research can be used to produce functional food and diet formulations. [ABSTRACT FROM AUTHOR]

To improve probiotics' survivability during gastrointestinal digestion and heat treatment, Lactobacillus plantarum was microencapsulated by spray-drying using Laminaria japonica polysaccharide/sodium caseinate/gelatin (LJP/SC/GE) composites. Thermogravimetry and differential scanning calorimetry results revealed that the denaturation of LJP/SC/GE microcapsules requires higher thermal energy than that of SC/GE microcapsules, and the addition of LJP may improve thermal stability. Zeta potential measurements indicated that, at low pH of the gastric fluid, the negatively charged LJP attracted the positively charged SC/GE, helping to maintain an intact microstructure without disintegration. The encapsulation efficiency of L. plantarum-loaded LJP/SC/GE microcapsules reached about 93.4%, and the survival rate was 46.9% in simulated gastric fluid (SGF) for 2 h and 96.0% in simulated intestinal fluid (SIF) for 2 h. In vitro release experiments showed that the LJP/SC/GE microcapsules could protect the viability of L. plantarum in SGF and release probiotics slowly in SIF. The cell survival of LJP/SC/GE microcapsules was significantly improved during the heat treatment compared to SC/GE microcapsules and free cells. LJP/SC/GE microcapsules can increase the survival of L. plantarum by maintaining the lactate dehydrogenase and Na+-K+-ATPase activity. Overall, this study demonstrates the great potential of LJP/SC/GE microcapsules to protect and deliver probiotics in food and pharmaceutical systems. [ABSTRACT FROM AUTHOR]

Preserving vegetable products through drying, which reduces the water concentration to levels inhibiting the growth of microorganisms, is a method to extend their shelf life. Consequently, dried products can be stored for extended periods, mitigating seasonality in some regions. Beetroot roots are a good source of minerals, vitamins, and bioactive compounds, as well as valuable betalain pigments, which consist of red-purple betacyanins and yellow-orange betaxanthins. During processing, the content of betalains decreases because they have insufficient resistance to high temperatures; therefore, color changes occur. Different drying methods were used for beetroot dehydration: conventional drying, vacuum freeze-drying, and spray-drying. The chemical content and physical properties were analyzed. The total phenolic content, as well as betalains, depended not only on the drying method applied but also on the cultivar of beetroots. The phenol content ranged from 2.30 mg GAE g−1 DM in vacuum freeze-dried 'Scarlet' beetroot powder to 1.85 mg GAE g−1 DM in conventionally dried 'Jolie', as well as 'Scarlet', beetroot powder. The predominant betalains in beetroot powder were betacyanins, with the highest content in spray-dried 'Scarlet' beetroot powder and the lowest in conventionally dried 'Kestrel' beetroot powder. The most significant color changes were observed in spray-dried beetroot powders. [ABSTRACT FROM AUTHOR]

Abstract This study aimed to stabilize and mask the bitterness of peptides obtained from the enzymatic hydrolysis of coconut‐meal protein with maltodextrin (MD) and maltodextrin‐pectin (MD‐P) as carriers via spray‐drying. Essential (~35%), hydrophobic (~32%), antioxidant (~15%), and bitter (~45%) amino acids comprised a significant fraction of the peptide composition (with a degree of hydrolysis of 33%). The results indicated that the peptide's production efficiency, physical and functional properties, and hygroscopicity improved after spray‐drying. Morphological features of free peptides (fragile and porous structures), spray‐dried with MD (wrinkled with indented structures), and MD‐P combination (relatively spherical particles with smooth surfaces) were influenced by the process type and feed composition. Adding free and microencapsulated peptides to the bread formula (2% W/W) caused changes in moisture content (35%–43%), water activity (0.89–0.94), textural properties (1–1.6 N), specific volume (5.5–6 cm3/g), porosity (18%–27%), and color indices of the fortified product. MD‐P encapsulated peptides in bread fortification resulted in thermal stability and increased antioxidant activity (DPPH and ABTS+ radical scavenging: 4.5%–39.4% and 31.6%–46.8%, respectively). MD‐P (as a carrier) could maintain sensory characteristics and mask the bitterness of peptides in the fortified bread. The results of this research can be used to produce functional food and diet formulations.

Context: Perilla frutescens and its dried extract have been employed in food and pharmaceutical manufacturing due to the plant's biological activities, which include antibacterial, anti-allergic, anticancer, antiviral, antioxidant, and antidepressant properties. Despite numerous studies on preparing dry extracts from various medicinal herbs, no research has been conducted to optimize spray-drying conditions specifically for P. frutescens. Aims: To optimize the spray-drying parameters using BCPharSoft software and evaluate the quality of P. frutescens dry extract. Methods: D-optimal design based on four independent variables carrier type (Glucidex, Glucidex: Arabic gum 9:1, Glucidex: Arabic gum 8:2), carrier mass (10, 15, and 20 g), inlet air temperature (160, and 180℃) and flow rate (12, and 14 rpm/min) was applied to investigate the cause-effect relations and optimized preparation process. The drying performance, moisture content, total phenol, and total flavonoid content were investigated as four dependent variables. Results: All independent variables had significant effects on the dependent variables. The optimal parameters of the preparation process included using carrier Glucidex: Arabic gum at a ratio of 9:1, carrier mass of 19 g, inlet air temperature of 161°C, and flow rate of 12 rpm/min. The drying performance, moisture content, total phenol, and flavonoid content of the optimized P. frutescens dry extract were found to be 10.42%, 4.80%, and 90.57 mg GA/g, and 53.55 mg QE/g, respectively. Conclusions: Dried P. frutescens extract has been efficiently produced using the spray-drying technique, establishing a foundation for future manufacturing of pharmaceuticals and functional foods derived from P. frutescens.

Abstract Long–chain polyunsaturated fatty acids (LCPUFA) are of interest due to their potential health properties and have a significant role in reducing the risk of various chronic diseases in humans. It is commonly used as a supplement. However, lipid oxidation is an important negative factor caused by environmental, processing, and limited water solubility of LCPUFA, making them difficult to incorporate into food products. The objective of this research work was to prevent oxidation, extend shelf life, enhance the stability of fatty acids, and to achieve controlled release by preparing spray-dried powder (SDM). For spray-drying, aqueous emulsion blends were formulated using a 1:1 ratio of chia seed oil (CSO) and fish oil (FO) and using a laboratory-scale spray–dryer with varying conditions: inlet air temperature (IAT, 125–185 °C), wall material (WM, 5–25%), pump speed (PS, 3–7 mL/min), and needle speed (NS, 3–11 s). The maximum alpha-linolenic acid (ALA) content was 33 ± 1%. The highest values of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the microcapsules were 8.4 ± 0.4 and 13 ± 1%, respectively. Fourier transform infrared and X-Ray diffraction analysis results indicated that SDM was successfully formulated with Gum Arabic and maltodextrin (MD). The blending without encapsulation of CSO and FO was digested more efficiently and resulted in more oil being released with simulated gastric fluid (SGF), simulated intestinal fluid (SIF), and SGF + SIF conditions without heating. No significant changes were observed for saturated, monounsaturated, and LCPUFA, whether exposed or not to gastrointestinal conditions. However, compared to the release of SDM, it can be useful for designing delivery systems for the controlled release of essential fatty acids.

Silicate-based bioactive glass nano/microspheres hold significant promise for bone substitution by facilitating osteointegration through the release of biologically active ions and the formation of a biomimetic apatite layer. Cu-doping enhances properties such as pro-angiogenic and antibacterial behavior. While sol-gel methods usually yield homogeneous spherical particles for pure silica or binary glasses, synthesizing poorly aggregated Cu-doped ternary glass nano/microparticles without a secondary CuO crystalline phase remains challenging. This article introduces an alternative method for fabricating Cu-doped ternary microparticles using sol-gel chemistry combined with spray-drying. The resulting microspheres exhibit well-defined, poorly aggregated particles with spherical shapes and diameters of a few microns. Copper primarily integrates into the microspheres as Cu0 nanoparticles and as Cu2+ within the amorphous network. This doping affects silica network connectivity, as calcium and phosphorus are preferentially distributed in the glass network (respectively as network modifiers and formers) or involved in amorphous calcium phosphate nano-domains depending on the doping rate. These differences affect the interaction with simulated body fluid. Network depolymerization, ion release (SiO 4 4−, Ca2+, PO 4 3−, Cu2+), and apatite nanocrystal layer formation are impacted, as well as copper release. The latter is mainly provided by the copper involved in the silica network and not from metal nanoparticles, most of which remain in the microspheres after interaction. This understanding holds promising implications for potential therapeutic applications, offering possibilities for both short-term and long-term delivery of a tunable copper dose. A novel methodology, scalable to industrial levels, enables the synthesis of copper-doped ternary bioactive glass microparticles by combining spray-drying and sol-gel chemistry. It provides precise control over the copper percentage in microspheres. This study explores the influence of synthesis conditions on the copper environment, notably Cu0 and Cu2+ ratios, characterized by EPR spectroscopy, an aspect poorly described for copper-doped bioactive glass. Additionally, copper indirectly affects silica network connectivity and calcium/phosphorus distribution, as revealed by SSNMR. Multiscale characterization illustrates how these features impact acellular degradation in simulated body fluid, highlighting the therapeutic potential for customizable copper dosing to address short- and long-term needs. [Display omitted] [ABSTRACT FROM AUTHOR]

Prickly ash peel oleoresin (PPO) is a highly concentrated oil of Prickly ash essential oil and has a stronger aroma. However, its low water solubility, high volatility, difficulty in transport and storage, and decomposition by light, heat, and oxygen limit its wider application. To solve this problem, this study used freeze-drying or spray-drying, with soybean protein isolate (SPI) or gum Arabic (GA), combined with aqueous maltodextrin (MD) as the encapsulating agents to prepare four types of PPO microcapsules (POMs). Spray-dried microcapsules with GA as the encapsulating agent achieved a high encapsulation efficiency (EE) of 92.31 ± 0.31%, improved the thermal stability of the PPO, and had spherical morphology. (Headspace solid-phase microextraction/gas chromatography–mass spectrometry) HS-SPME/GC-MS detected 41 volatile compounds in PPO; of these, linalool, β-myrcene, sabinene, and D-limonene were identified as key flavor components. Principal component analysis (PCA) effectively distinguished the significant differences in flavor between PPO, spray-dried SPI/MD microcapsules (SS), and spray-dried GA/MD microcapsules (SG). During 15 days of air-exposure, the loss of flavor from SG (54.62 ± 0.54%) was significantly lower than PPO (79.45 ± 1.45%) and SS (57.55 ± 0.36%). During the air-exposure period, SG consistently had the highest antioxidant capacity, making it desirable for PPO packaging, and expanding its potential applications within the food industry. [ABSTRACT FROM AUTHOR]

Citral encapsulation was analyzed by spray and freeze‐drying to obtain an antimicrobial additive in powder. Different formulations containing alginate and modified starch (Capsul®) as encapsulating agents (1% and 3% w/w, respectively) and maltodextrin as a wall material at different concentrations (varied from 1:1–1:4 Citral:Maltodextrin) were prepared. The powders were evaluated for physical and antimicrobial properties against Escherichia coli to obtain a natural antimicrobial food additive. Citral:Capsul:Maltodextrin powders obtained by spray‐drying showed the best physical properties, considering encapsulation yield (EY) (75%–80%), encapsulation efficiency (EE) (~78%), and particle size (5–10 μm), and a higher microbial inhibition at a lower additive concentration (1.5%–2% w/w), independently of maltodextrin concentration used. Powders obtained by freeze‐drying emulsions showed an EY ~70%, EE ~70%, particle sizes between 80 and 1250 μm, and a higher percentage of rehydration for antimicrobial activity (2.5%–4% w/w). An increase in maltodextrin concentration led to a decrease in %EE, an increase in particle size, and the powder concentration required to inhibit microbial growth. Therefore, the formulation 1:1:1 Citral:Capsul:Maltodextrin showed by spray‐drying showed the best characteristics to obtain a natural antimicrobial additive. [ABSTRACT FROM AUTHOR]

This study investigates the encapsulation of Tenebrio molitor hydrolysate exhibiting DPP-IV inhibitory activity by spray-drying and electrospraying techniques. First, we optimized the feed formulation and processing conditions required to obtain nano-microcapsules by electrospraying when using Arabic gum as an encapsulating agent and pullulan and Tween 20 as additives. The optimum formulation was also dried by spray-drying, where the removal of the additives was also assayed. Morphology analysis reveals that electrosprayed capsules have a smaller size (1.2 ± 0.5 µm vs. 12.4 ± 8.7 µm) and greater uniformity compared to those obtained by spray-drying. Regarding the surface nitrogen content and DPP-IV inhibitory activity, our results show no significant difference between the electrosprayed capsules and spray-dried capsules containing additives (IC50 of ~1.5 mg protein/mL). Therefore, it was concluded that adding additives during spray-drying allows for a similar encapsulation efficiency and reduced degradation during processing, as achieved by electrospraying technique but providing higher productivity. On the other hand, spray-dried capsules without additives displayed a higher surface nitrogen content percentage, which was mainly due to the absence of Tween 20 in the feed formulation. Consequently, these capsules presented a higher IC50 value (IC50 of 1.99 ± 0.03 mg protein/mL) due to the potential degradation of surface-exposed peptides. [ABSTRACT FROM AUTHOR]

Dry reforming of methane (DRM) is an attractive reaction for synthesis gas production, since it converts two greenhouse gases into valuable chemical feedstock. Silica supported bimetallic catalysts with constant metal loading but varying Ni/Co ratios (xNi=1, 0.8, 0.6, 0.5, 0.4, 0.2, 0) were produced via spray‐drying for the application in DRM, aiming at the identification of compositions with superior activity. In this study, building block particles refer to an inert framework, supporting the catalyst. The elemental distribution of Si, Ni, and Co within such building block particles was evaluated using scanning transmission electron microscopy. Additionally, X‐ray diffraction and temperature‐programmed reduction experiments confirmed that Ni and Co initially exist in an oxidic state within the SiO2 framework after production and later transform into an alloyed metallic state upon reduction with hydrogen, as confirmed by X‐ray photoelectron spectroscopy. A systematic comparison of the activity over a temperature range (323–1150 K) was performed using temperature scanning measurements. The highest intrinsic activity was found with the bimetallic Ni40Co60 particles. [ABSTRACT FROM AUTHOR]

Spray-drying and freeze-drying are indispensable techniques for microencapsulating biologically active compounds, crucial for enhancing their bioavailability and stability while protecting them from environmental degradation. This study evaluates the effectiveness of these methods in encapsulating Citrus x paradisi L. (grapefruit) peel extract, focusing on sustainable recovery from waste peels. Key objectives included identifying optimal wall materials and assessing each encapsulation technique's impact on microencapsulation. The investigation highlighted that the choice of wall material composition significantly affects the microencapsulation's efficiency and morphological characteristics. A wall material mixture of 17 g maltodextrin, 0.5 g carboxymethylcellulose, and 2.5 g β-cyclodextrin was optimal for spray drying. This combination resulted in a sample with a wettability time of 1170 (s), a high encapsulation efficiency of 91.41%, a solubility of 60.21%, and a low moisture content of 5.1 ± 0.255%. These properties indicate that spray-drying, particularly with this specific wall material composition, offers a durable structure and can be conducive to prolonged release. Conversely, varying the precise compositions used in the freeze-drying process yielded different results: quick wettability at 132.6 (s), a solubility profile of 61.58%, a moisture content of 5.07%, and a high encapsulation efficiency of 78.38%. The use of the lyophilization technique with this latter wall material formula resulted in a more porous structure, which may facilitate a more immediate release of encapsulated compounds and lower encapsulation efficiency. [ABSTRACT FROM AUTHOR]

Spray-drying is a commonly used method for producing powdered flavors, but the high temperatures involved often result in the loss of volatile molecules. To address this issue, our study focused on a novel approach: developing O/W Pickering emulsions with agri-food byproducts to encapsulate and protect D-limonene during spray-drying and storage. Emulsions formulated with lupin hull, lupin-byproduct (a water-insoluble protein–fiber byproduct derived from the production of lupin protein isolate), and camelina press-cake were subjected to spray-drying at 160 °C. The results revealed that these emulsions exhibited good stability against creaming. The characteristics of the dry emulsions (powders) were influenced by the concentration of byproducts. Quantitative analysis revealed that Pickering emulsions enhanced the retention of D-limonene during spray-drying, with the highest retention achieved using 3% lupin hull and 1% camelina press-cake. Notably, lupin-stabilized emulsions yielded powders with enhanced oxidative stability compared to those stabilized with camelina press-cake. Our findings highlight the potential of food-grade Pickering emulsions to improve the stability of volatile flavors during both processing and storage. [ABSTRACT FROM AUTHOR]

Researches on the industrial use of natural antioxidant sources obtained from agricultural by-products are of great importance in terms of adding high value to agricultural wastes that have no economic value. Since fish oils are very sensitive to heat, the use of synthetic antioxidants has been inevitable in high-heat treatments. In this study, the effects of olive leaf extract (OLE, 1500 and 2000 ppm) at different drying inlet temperatures (160, 170, and 180 °C) on physicochemical properties and lipid quality of fish oils during the microencapsulation process were investigated. The efficiency of OLE as a natural antioxidant was compared with a synthetic antioxidant (BHT) and no antioxidant. The lowest microencapsulation efficiency was found in the group without antioxidants and spray-dried at 180 °C (C-180, 70.01%). After the microencapsulation processes, free fatty acid value was determined at the rates of 5.85–6.74% oleic acid in all groups except the C-180 group. All microencapsulated groups had similar peroxide value (PV, 6.06–7.55 mEq/kg) except C-180 group (13.67 mEq/kg). The nearest SFA ratios to raw anchovy fish oil were in the groups with BHT and OLE (1500 and 2000 ppm OLE) dried at 160 °C. The most dramatic decreases in EPA and DHA levels after microencapsulation process were observed in the groups without antioxidant additions, and especially spray-dried at high inlet temperatures (2.22–4.72% for EPA, 3.31–8.51% for DHA). EPA and DHA levels of BHT- and OLE-added groups were found in the range of 7.11–9.68% and 11.02–17.82%, respectively. All groups were in acceptable forms in terms of morphology according to SEM images and color data. OLE had a protective effect against lipid oxidation as much as a synthetic antioxidant BHT during microencapsulation process, especially at a low inlet temperature (160 °C). Since the use of OLE gave good results as an antioxidant for the microencapsulation of fish oil, it can be possible to evaluate food and agricultural wastes as a substitute for synthetic antioxidants. [ABSTRACT FROM AUTHOR]

In this study, a new micro delivery system based on an anionic methacrylate copolymer, able to improve the biological response of myo-inositol by daily oral administration, was manufactured by spray-drying. It has an ideal dose form for oral administration, with an experimental drug loading (DL)% of 14% and a regulated particle size of less than 15 µm. The new formulation features an improvement on traditional formulations used as a chronic therapy for the treatment of polycystic ovary syndrome. The microparticles' release profile was studied and ex vivo porcine intestinal mucosa permeation experiments were performed to predict potential improvements in oral absorption. Batch n. 3, with the higher Eudragit/MI weight ratio (ratio = 6), showed the best-modified release profiles of the active ingredient, ensuring the lowest myo-inositol loss in an acidic environment. The in vivo evaluation of the myo-inositol micro delivery system was carried out in a rat animal model to demonstrate that the bioavailability of myo-inositol was increased when compared to the administration of the same dosage of the pure active ingredient. The AUC and Cmax of the loaded active molecule in the micro delivery system was improved by a minimum of 1.5 times when compared with the pure substance, administered with same dosage and route. Finally, the increase of myo-inositol levels in the ovary follicles was assessed to confirm that a daily administration of the new formulation improves myo-inositol concentration at the site of action, resulting in an improvement of about 1.25 times for the single administration and 1.66 times after 7 days of repeated administration when compared to pure MI. [ABSTRACT FROM AUTHOR]

In this study, pigmented pectin (grape pectin, GP) was extracted from the peels of black Isabel grapes. This highly methoxylated GP was composed mainly of galacturonic acid, arabinose, and other neutral monosaccharides. Its red color was ascribed to the anthocyanin content, and the main contribution was from malvidin‐3‐O‐glucoside. To improve the yield and color properties of spray‐dried Isabel grape juice powders, maltodextrin (MD) was substituted with this colored GP. When 25% of MD was substituted with GP, the powder yield increased from 46.0% to 60.4%, but it decreased to 21% when the substitution was 40%. GP inclusion increased the encapsulation efficiency of total anthocyanin in powders from 55.70% to 88.66%. When this spray‐dried grape juice powder containing GP was utilized in a jelly recipe (4%–10%), a higher level of inclusion yielded stronger and more brittle jellies. When the jellies containing varying amounts of GP were subjected to in vitro digestion, the formulation with a higher amount of GP yielded a higher recovery of anthocyanins. In addition to being utilized as a carrier agent for spray‐drying applications, this pigmented GP can also be tailored for a variety of applications, such as the development of pH‐sensitive edible films and functional beverage formulations. [ABSTRACT FROM AUTHOR]

Mangiferin, a prominent phytochemical found abundantly in mango leaves, possesses a wide range of pharmacological properties, including antioxidant, antiviral, anticancer, and antidiabetic effects (Lee, Kim, & Kim, 2019). However, its minted solubility hinders its pharmaceutical applications. This study aimed to optimize the parameters of the spray-drying process to improve the dissolution of mangiferin in Mangiferin indica L. leaf extract and formulate capsules for diabetes treatment. Fourteen experiments were designed using Design Expert software and optimized with BC Pharsoft OPT software. Three independent variables were investigated: the ratio of mangiferin to excipients (X1), the ratio of maltodextrin in spray fluid composition (X2), and inlet air temperature (X3). The dissolution of mangiferin was measured as the percentage released within 5 minutes (Y1), 15 minutes (Y2), and 30 minutes (Y3), and the percentage of hygroscopicity at 25oC (Y4). The results showed that the optimized spray drying process and formula, which included the ratios of mangiferin and maltodextrin in the spray drying solution of 8.30% and 9.63%, respectively, the inlet air temperature of 156.26oC, blowing speed of 50 m3/s, and pump flow of 3 mL/min, possessed a dissolution of mangiferin in the spray drying powder of 91.89 ± 2.43% at 30 minutes, and a percentage hygroscopicity of 0.13 ± 0.13% at 25oC. This study, for the first time, explored the cause-effect relationships and optimization of the formulation of Mangifera indica L. leaf extract powder. The spray-dried powder capsule released more than 90% mangiferin within 30 minutes and showed significant hypoglycemic effects in inhibiting the a-glucosidase enzyme (IC 50 of 36.94 µg/mL equivalent to mangiferin in comparison with the commercial drug Glucobay (acarbose 176.09 µg/mL). In summary, the capsules containing the optimized formula of mangiferin spray-dried powder from Mangifera indica L. leaf extract have been successfully prepared and have potential antidiabetic effects in in-vitro settings. [ABSTRACT FROM AUTHOR]

The long-chain omega-3 fatty acids alpha linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) have proven health benefits, but it is not common to find them together in a processed food product. This could lead to healthier and more functional food products, which may have positive implications for consumer health and well-being. This work aimed to fortify a model burger manufactured with fillets of an Amazonian fish (boquichico, Prochilodus nigricans) by adding microencapsulated sacha inchi oil (Plukenetia volubilis, rich in ALA) (MSIO) produced by spray-drying. MSIO was incorporated into the burgers at different levels (0, 3, 4, 5, and 6%). The burgers were characterized by their proximal composition, cooking losses, texture profile, lipid oxidation, sensory profile, overall liking, and fatty acid profile. The results showed that adding MSIO up to concentrations of 5% or 6% increased the instrumental hardness, chewiness, and lipid oxidation in the burgers. However, fortifying the burgers with 3% MSIO was possible without affecting the burgers' sensory properties and overall liking. Regarding the fatty acid profile, the burgers with 3% MSIO had a higher content of polyunsaturated fatty acids, with the ALA, EPA, and DHA types of fatty acids. Therefore, we recommend using this fortification concentration, but future studies should be carried out to improve the oxidative stability of MSIO and the burgers. [ABSTRACT FROM AUTHOR]

Spray-drying transforms functional yogurt into yogurt powder quickly and efficiently, maintaining product quality and enhancing storage stability. This process also adds value to the product. The study aimed to develop spray dried functional yoghurt powder encapsulating probiotics (Streptococcus thermophilus (S. thermophilus), Lactobacillus bulgaricus (L. bulgaricus), and Lactococcus lactis (L. lactis)) with longer shelf life. The production of functional yoghurt powder was optimized with Box–Behnken design using independent variables inlet air temperature (110–170 °C), feed temperature (10–20 °C), and pump speed (10–20%). The optimum functional yoghurt powder was obtained at 164.04 (164) °C inlet air temperature, 20 °C feed temperature, and 10.72 (11) % pump speed, respectively. The functional yoghurt powder with amorphous nature had storage viability (log CFU g−1) of 8.88 ± 0.03, 6.71 ± 0.12 and 8.16 ± 0.10 for S. thermophilus, L. bulgaricus, and L. lactis correspondingly on 49th day at 4 °C. The functional yoghurt powder demonstrated antibacterial activity, resulting in inhibition zones measuring approximately 18.33 ± 1.15 mm and 11.00 ± 0.00 mm against Klebsiella pneumoniae and Pseudomonas aeruginosa, respectively. Functional yoghurt powder had water activity 0.35–0.52, moisture content 7.27–16.22 (%), process yield 2.29–5.33 (%), hygroscopicity 10.09–16.87 (g/100 g) and degree of caking as 37.46–59.02 (%). The bulk densities, tapped densities, particle density and porosity of yoghurt powder ranged from 242 to 425 (kg m−3), 301.9–485.7 (kg m−3), 1050–2500 (kg m−3), and 58.67–87.85 (%) respectively. Furthermore, the solubility, dispersibility, and wettability of the powder ranged from 33 to 60%, 46.86–86.37%, and 2.13–4.28 min, respectively. The current study successfully achieved optimization at an inlet temperature of 164.04 °C (164 °C), a feed temperature of 20 °C, and a pump speed of 10.72% (11%), with desirability of 72.6%. This study makes a substantial advancement in the production of probiotic yoghurt powder infused with clove, achieving the recommended levels of viability, shelf life, powder characteristics, reconstitution capability, and antibacterial effects. Moreover, the spherical morphology of the functional yoghurt powder was revealed through scanning electron microscopy. [ABSTRACT FROM AUTHOR]

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

The addition of salt has a pronounced impact on the stability of nanoparticles. By varying the salt types and concentrations, the structure of spray-dried supraparticles from binary SiO 2 nanoparticle dispersions can be tuned from core-shell to Janus-like and well-mixed. The surface roughness and porosity are modified accordingly. In summary, this study presents a feasible way to synthesize particles with different supraparticular structures by elucidating the role of ionic strength on different sizes of nanoparticles. [Display omitted] The structure and texture of supraparticles determine their properties and performance, thus playing a critical role in research studies as well as industrial applications. The addition of salts is a well-known strategy to manipulate the colloidal stability of nanoparticles. In this study, this approach is used to tune the structure of spray-dried supraparticles. Three different salts (NaCl, CaCl 2 , and AlCl 3) were added to binary silica (SiO 2) nanoparticle dispersions (of 40 and 400 nm in size) to change their colloidal stability by lowering the electrostatic repulsion or enhancing the cation bridging. Dependent on the cation valence of the added salt and the nanoparticle size, the critical salt concentration, which yields nanoparticle agglomeration, is reached at different salt amounts. This phenomenon is exploited to tune the final structure of supraparticles - obtained by spray-drying binary dispersions - from core-shell to Janus-like to well-mixed structures. This consequently also tunes textural properties, like surface roughness and the pore system of the obtained supraparticles. Our results provide insights for controlling the structure of spray-dried supraparticles by manipulating the stability of binary nanoparticle dispersions, and they establish a framework for composite particle design. [ABSTRACT FROM AUTHOR]

Designing spray-dried particles for inhalation aims at specific physicochemical properties including a respirable aerodynamic diameter and adequate powder dispersibility. Leucine, an amphiphilic amino acid, has been shown to aid in optimizing bulk powder properties. Mannitol, a model crystalline active and common bulking agent, was co-sprayed with leucine at several excipient ratios, ethanol/water ratios, and spray dryer outlet temperatures in order to experimentally probe the underlying particle formation mechanisms in this binary crystalline system. During the droplet drying of two crystallizing components, the material that nucleates first will preferentially enrich the surface. It is desired to have a completely crystalline leucine shell to improve powder properties, however, mannitol competes with leucine for the surface depending on excipient concentration and manufacturing parameters. The resulting particles were studied initially and at a two-month timepoint via solid state characterization, visual analysis, and particle size analysis in order to detect changes in bulk powder properties. It was determined that, similar to systems where only leucine can crystallize, initial leucine saturation in the formulation dictates powder characteristics. [ABSTRACT FROM AUTHOR]

The process of drying probiotic bacteria to enhance their storage stability is important for the food industry. This study aimed to assess the efficacy of various drying techniques and food-grade protectants in preserving the viability of Bifidobacterium animalis subsp. lactis KMP H9-01 during drying and under prolonged storage conditions. Among the four protectants tested (skim milk, trehalose, sucrose, and maltodextrin), trehalose and skim milk at 5% (w/v) were selected for freeze- and spray-drying, each conducted at different temperatures. This evaluation encompasses survivability and the observation of the shelf life of probiotic powders. The results demonstrated that spray-drying at 160 °C/80 °C, with either skim milk or trehalose as a protectant, yielded the highest viable cell counts (>log 7 CFU/g) even after 6 months of storage at room temperature in the range of 25–30 °C, regardless of the use of vacuum and nonvacuum packaging. Notably, the calculated inactivation rate values (KRT) demonstrated remarkable stability, ranging from 5.36 × 10−2 to 5.82 × 10−2 day−1. Furthermore, the decimal reduction time (DRT) values predicted that a 90% reduction in probiotic cell number would require approximately 1.3 to 1.4 months at room temperature. [ABSTRACT FROM AUTHOR]

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

To improve the survivability of probiotics, Lactobacillus plantarum was microencapsulated using pufferfish skin gelatin (PSG)-based wall materials by spray-drying. This work investigated the protective effect of three different pH-dependent proteins (sodium caseinate (SC), soy protein isolate (SPI), and whey protein isolate (WPI)) combined with PSG on L. plantarum. The experimental results of spray-drying with an inlet temperature of 120 °C and an outlet temperature of 80 °C, storage at 4 °C for 6 months, simulated digestion, and turbidity indicated that PSG/SC had better stability and encapsulation effects and was more suitable to encapsulate L. plantarum than PSG/SPI and PSG/WPI. The optimum preparation conditions for L. plantarum microcapsules were a PSG/SC mass ratio of 2:1, an SC concentration of 20 g/L, and a cell concentration of 10 g/L. The encapsulation efficiency of the obtained microcapsules was 95.0%, and the survival rate was 94.2% in simulated gastric fluid for 2 h and 98.0% in simulated intestinal fluid for 2 h. Amino acid composition analysis exhibited that the imino acid and aspartic acid contents of PSG were 27.98 and 26.16 g/100 g protein, respectively, which was much higher than commercial bovine gelatin. This characteristic was favorable to the high encapsulation efficiency and stability of microcapsules. In vitro release experiments showed that the PSG/SC microcapsules did not disintegrate in simulated gastric fluid for 2 h but could completely release in simulated intestinal fluid for 2 h, which can maintain the high survivability of L. plantarum in simulated digestion. In general, this study demonstrated that microcapsules using PSG/SC as wall materials can effectively improve the survivability of probiotics and have great potential for application in probiotic products. [ABSTRACT FROM AUTHOR]

Featured Application: An encapsulation strategy with the use of a spray-drying technique and whey protein concentrate with maltodextrin as wall material is recommended to obtain oxidatively stable powders with linseed oil and ethyl esters of this oil. These powders can be easily applied to various food matrices, increasing the share of valuable α-linolenic acid. The aim of the study was to compare the encapsulation of linseed oil and its ethyl esters using two coating materials (maltodextrin with whey protein concentrate (WPC) vs. maltodextrin with gum arabic) and two drying methods (spray-drying vs. freeze-drying) to obtain powders with the highest oxidative stability. A comparison was made based on the properties of emulsions (morphology, particle size distribution, and stability) and powders (morphology, physicochemical properties, fatty acid composition, and oxidative stability). The powder's oxidative stability was determined based on the Rancimat protocol. The most uniform distribution of oil droplets in prepared emulsions was stated for ethyl esters in a mixture of maltodextrin and gum arabic. Emulsions with WPC had a bimodal character, while those with gum arabic had a monomodal character. Gum arabic promoted emulsion stability, while in samples containing WPC, sedimentation and creaming processes were more visible. Powders obtained using spray-drying had a spherical shape, while those obtained by freeze-drying were similar to flakes. Although encapsulation efficiency was the highest for freeze-dried powders made of linseed ethyl esters with gum arabic, the highest oxidative stability was stated for powders made by spray-drying with WPC as wall material (independently of linseed sample form). These powders can be easily applied to various food matrices, increasing the share of valuable α-linolenic acid. [ABSTRACT FROM AUTHOR]

The aim of this work is to develop different encapsulated propolis ingredients by spray-drying and to evaluate their bioaccessibility using simulated in vitro digestion. To achieve these goals, first, microparticles of a propolis extract with inulin as the coating polymer were prepared under the optimal conditions previously determined. Then, a fraction of inulin was replaced with other encapsulating agents, namely sodium alginate, pectin, and chitosan, to obtain different ingredients with controlled release properties in the gastrointestinal tract. The analysis of the phenolic profile in the propolis extract and microparticles showed 58 compounds tentatively identified, belonging mainly to phenolic acid derivatives and flavonoids. Then, the behavior of the free extract and the formulated microparticles under gastrointestinal conditions was studied through an in vitro gastrointestinal digestion process using the INFOGEST protocol. Digestion of the free extract resulted in the degradation of most compounds, which was minimized in the encapsulated formulations. Thus, all developed microparticles could be promising strategies for improving the stability of this bioactive extract under gastrointestinal conditions, thereby enhancing its beneficial effect. [ABSTRACT FROM AUTHOR]

Pulmonary inflammations such as chronic obstructive pulmonary disease and cystic fibrosis are widespread and can be fatal, especially when they are characterized by abnormal mucus accumulation. Inhaled corticosteroids are commonly used for lung inflammations despite their considerable side effects. By utilizing particle engineering techniques, a combined dry powder inhaler (DPI) comprising nanosized ketoprofen-embedded mannitol-coated microparticles was developed. A nanoembedded microparticle system means a novel advance in pulmonary delivery by enhancing local pulmonary deposition while avoiding clearance mechanisms. Ketoprofen, a poorly water-soluble anti-inflammatory drug, was dispersed in the stabilizer solution and then homogenized by ultraturrax. Following this, a ketoprofen-containing nanosuspension was produced by wet-media milling. Furthermore, co-spray drying was conducted with L-leucine (dispersity enhancer) and mannitol (coating and mucuactive agent). Particle size, morphology, dissolution, permeation, viscosity, in vitro and in silico deposition, cytotoxicity, and anti-inflammatory effect were investigated. The particle size of the ketoprofen-containing nanosuspension was ~230 nm. SEM images of the spray-dried powder displayed wrinkled, coated, and nearly spherical particles with a final size of ~2 µm (nano-in-micro), which is optimal for pulmonary delivery. The mannitol-containing samples decreased the viscosity of 10% mucin solution. The results of the mass median aerodynamic diameter (2.4–4.5 µm), fine particle fraction (56–71%), permeation (five-fold enhancement), and dissolution (80% release in 5 min) confirmed that the system is ideal for local inhalation. All samples showed a significant anti-inflammatory effect and decreased IL-6 on the LPS-treated U937 cell line with low cytotoxicity. Hence, developing an innovative combined DPI comprising ketoprofen and mannitol by employing a nano-in-micro approach is a potential treatment for lung inflammations. [ABSTRACT FROM AUTHOR]

Drying is one of the key steps in the coffee production process. It is necessary to dry the coffee extracts to prevent microbial growth and to prolong the storage time of coffee. To this date, mechanical drying methods have been developed and employed in industries to shorten the drying time. However, these drying methods could alter the physicochemical properties of coffee and the compounds present in coffee. Therefore, it is crucial to maintain these factors in the coffee production process as they affect the stability, reconstitution, and aroma of the coffee produced. These properties are crucial as they determine the final quality of coffee. This review will focus on the effect of spray-drying, freeze-drying, and spray-freeze–drying on the physicochemical properties of coffee such as morphology, particle size, moisture content, bulk density, and compound retention. Effects on organoleptic properties are also discussed. Possible advancements to these drying methods such as the encapsulation process, the use of a porous frozen sample, and total solid enhancement of the raw material have been highlighted. [ABSTRACT FROM AUTHOR]

The large generation of olive by-products has motivated their revalorization into high-added-value products. In this regard, olive leaves pose as an interesting source of bioactive compounds, due to their phenolic content with commonly known antioxidant, anti-inflammatory, and immunomodulatory properties, with potential application in non-communicable diseases. However, their effectiveness and applicability into functional foods is limited by their instability under gastrointestinal conditions. Thus, the development of protective formulations is essential. In this study, the spray-drying encapsulation of a phenolic-rich olive leaf extract with inulin as the encapsulating agent was optimized. Then, the behavior of the free extract under gastrointestinal conditions, its co-administration with the encapsulating agent, and the optimized microencapsulated formulation were studied through an in vitro gastrointestinal digestion process following the INFOGEST protocol. Digestion of the free extract resulted in the degradation of most compounds, whereas this was minimized in the co-administration of the non-encapsulated extract with the encapsulating agent. This protective effect, related to its interaction with inulin, was similar to the microencapsulated formulation. Thus, both approaches, co-administration and microencapsulation with inulin, could be promising strategies for the improvement of the stability of these anti-inflammatory and immunomodulatory compounds under gastrointestinal conditions, enhancing their beneficial effect. [ABSTRACT FROM AUTHOR]

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

The aim of this study was to stabilize the antioxidant compounds of thyme (Thymus vulgaris) extract by spray-drying process and MD, WPC and MD-WPC carriers at different temperatures (120 and 150°С). Then, the optimal encapsulated sample was used in different ratios (1, 2, 3 and 5% w/w) to fortify pan-breads. The highest production yield (∼68 %) was obtained in the extract encapsulated with MD-WPC at 150°С. The values of moisture (3.2–4.1 %) and water activity (0.28–0.33) indicated the microbial stability of the powders. The functional characteristics of the particles (solubility and wettability) were affected by the composition and nature of the carriers. Also, the use of WPC led to an increase in physical stability, encapsulation efficiency (∼84 %), TPC (4.4 mgGAE/g) and antioxidant activity (∼77 %). The results of SEM and staining of the samples respectively indicated the effect of the process parameters on the morphology and the placement of the phenolic compounds within carrier's matrix. The physicochemical, textural characteristics, color indices (crumb and crust) and antioxidant activity of fortified breads were affected by the ratio of added free and spray-dried extract. The evaluation of sensory indices (color, texture, chewiness, taste and overall acceptance) indicated the ability to fortify bread with 3 % spray-dried extract.

This research was conducted to improve the stability of roselle anthocyanins by spray-drying using a single matrix (maltodextrin) and a binary matrix (maltodextrin-trehalose = 1:1). Each matrix was added to the core material at three different ratios: 30:70, 40:60, and 50:50. The physicochemical characteristics and antioxidant activity of microencapsulated powders were compared. The process using a single matrix with a 50:50 maltodextrin-to-extract ratio (MD-3) was identified as optimal. Spray-drying yield of MD-3 was 73.6 %, significantly higher (P < 0.05) than the other formulas. Encapsulation efficiency of MD-3 was 50.28 % and the powders was light red with a non-sticky texture, 2.5 % moisture content, and its red color was stable at pH 2.6–5. Average particle size of MD-3 was 4.48 μm with homogeneous distribution (PDI = 0.41400), spherical and amorphous particles. In the DPPH scavenging method, MD-3 powders exhibited antioxidant activity with an IC50 of 3397.55 μg/mL. Although the addition of trehalose to maltodextrin in the binary matrix did not produce better physicochemical characteristics, it significantly (P < 0.05) improved encapsulation efficiency (66.65–76.53 %). Therefore, further exploration is necessary to determine the appropriate maltodextrin-to-trehalose ratio in microencapsulating roselle extract. These findings enable further industrial application of different matrices to encapsulate anthocyanin as well as other bioactive compounds.

Bifidobacterium animalis subsp. animalis is a microorganism integrated into the human intestinal microbiota and performs a probiotic function through mechanisms that promote the absorption of nutrients, the modulation of the immune system, and the production of lactic acid, among other aspects. Microencapsulation using maltodextrin promotes the protection of microorganisms against physical and chemical factors, improving viability over time. Bifidobacterium animalis subsp. animalis was microencapsulated through spray-drying using maltodextrin. Survival under pH conditions, bile salts, and temperature were evaluated as well as its viability during storage conditions. The viability of the encapsulated agent stored at 25 °C remained high and constant during the first three weeks. The results for free and microencapsulated thermal tolerance showed an important difference among survival percentages of each tested temperature, and microencapsulation showed a protective effect against temperatures like or lower than 55 °C. Regarding pH 2.5 exposure for 3h, there is a survival of 5.38% for free microorganisms in contrast to 11.87% for encapsulated, whereas in a pH 3.5 for 3h, the encapsulated agent showed a survival of 23%. The results obtained from encapsulated cells stressed with a 1g/L concentration of bile salts showed a survival of 19%, while free cells presented a total loss of viability when subjected for 3h at the same concentration. Microencapsulated Bifidobacterium animalis subsp. animalis demonstrated potential for its use incorporated into foods, but it is necessary to improve viability conditions during storage and survival under gastric stress conditions.

This study evaluated possible utilization of infrared drying (ID) as an alternative to spray- (SD) and freeze-drying (FD) for fish skin-derived gelatins. Physical, functional, thermal, and spectroscopic analyses were conducted for characterization of the resulting gelatin powders. Energy consumption for the applied drying methods were 3.41, 8.46 and 25.33 kWh/kg for ID, SD and FD respectively, indicating that ID had the lowest energy consumption among the studied methods. Gel strength, on the other hand, was lower (398.4 g) in infrared-dried gelatin (ID-FG) compared to that (454.9 g) of freeze-dried gelatin (FD-FG) and that (472.7 g) of spray-dried gelatin (SD-FG). TGA curves indicated that ID-FG showed more resilience to thermal degradation. SDS-PAGE and UV-Vis spectra indicated that slight degradation was observed in the β-configuration of ID-FG. ID-FG and SD-FG gelatins had the highest water holding capacity (WHC), protein solubility and transparency values compared to that of FD-FG. Morphological structures of the samples were quite different as shown by SEM visuals. Ultimately, the findings showed that infrared drying may be a promising alternative for gelatin processing, maintaining product quality and supporting sustainable practices in food and other industries.