Abstract
Since its invention in 1872 by Samuel Percy, the spray drying of food products has been widely used, whether in products consumed by babies in milk formulations, powdered sweets and cocoa soluble in milk for children, or food supplements rich in proteins, vitamins, and minerals for adults. All of these products were first formulated in solution and then converted into powders to facilitate the transport and preservation of the properties during storage. In recent years, novel technologies such as nano spray drying have emerged for the development of food formulations with high-cost active ingredients. The aim of the present work is to present a review of the literature reported in the last 10 years related to these technologies. The basis of the spray-drying technologies i.e., conventional and nano, are described and compared, emphasizing the instrumental processing conditions for achieving a desired product. Examples of some unwanted reactions presented during the encapsulation of active ingredients are provided.
Highlights
A bioactive ingredient is a chemical compound present in small concentrations in a wide variety of fruits, vegetables, roots, pulses, oils, etc
Ahmed et al [38] investigated the influence of the inlet temperature, feed rate, feed solution concentration, and degree of polymerization (DP) on the physical properties of spray-dried inulin
Leyva-Porras et al [39] investigated the effect of molecular weight distribution and degree of polymerization (DP) on the spray drying of single inulin systems
Summary
A bioactive ingredient is a chemical compound present in small concentrations in a wide variety of fruits, vegetables, roots, pulses, oils, etc. With the aim of overcoming these drawbacks, pharmaceutical and food industries have implemented several solutions to extend the shelf life of commercial products containing bioactive ingredients In this sense, encapsulation by drying processing is a technique commonly employed to preserve active compounds. Spray drying is simple, fast, and feasible to scale [7] It has been widely used in the chemical, food, and pharmaceutical industries in the encapsulation of valuable active ingredients [8]. In applications demanding smaller particle size, narrow distribution, the controlled delivery of bioactive ingredients, and the design of customized products is required In these applications, the conventional spray-drying technique is limited.
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