Application of Spray Drying Process for Food Bioactive Compounds

Abstract

In addition to the essential nutrients found in the structure of foods, some compounds that have positive effects on health are gradually taking their place in nutritional recommendations. Food-derived bioactive are known as these non-nutritional compounds and are secondary metabolites of plants consisting of vitamins, minerals, fatty acids, phytosterols, polyphenols, anthocyanins, carotenoids, probiotics, and bioactive peptides. There are difficulties in ensuring the stabilization of bioactive compounds that have positive effects on human health during production, product, and storage periods. Encapsulation techniques are used to preserve these compounds from decreased biological activity, interaction with environmental conditions, physicochemical and organoleptic adverse effects. Micro and/or nanoencapsulation are an effective method that increases the stabilization of bioactive food compounds and enables their use in food systems. Among encapsulation technologies, spray drying, which is cost-effective, is one of the most frequently used methods for micro- and nano-sized encapsulation of different bioactive compounds, especially for the encapsulation of heat-sensitive compounds. The aim of this study was to provide an overview of the micro/nanoencapsulation of food-derived bioactive compounds by spray drying with different encapsulation agents and to investigate oxidative stress, temperature effect, storage stability, bioavailability as well as the advantages and disadvantages of this method..