Abstract
Spray drying is a common process for converting liquid food products into a dried and powdery form. In many cases, it is necessary to encapsulate bioactive food ingredients into polymeric wall materials in order to protect them from harsh gastrointestinal conditions and to enable them to be stored and doseable. In view of the rapid progress of nanoencapsulation technologies in the food industry, nano spray drying is used to improve the formulation of bioactive food ingredients and their release. It extends the size of the powder particles produced to the nanoscale at narrow size distributions with a high encapsulation efficiency. This chapter explains the specialized nano spray drying technology and discusses the influence of the process parameters on the respective powder properties. Applications of nano spray drying for the formulation and encapsulation of food bioactive ingredients (e.g., vitamins, polyphenols, antioxidants, proteins, oils) are reviewed and discussed together with an overview of the obtained results. Optimized process parameters are also presented, which can be used as first-guess values for the application of nano spray drying with similar substances.
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