Abstract
The application of the spray drying technique in the food industry for the production of a broad range of ingredients has become highly desirable compared to other drying techniques. Recently, the spray drying technique has been applied extensively for the production of functional foods, pharmaceuticals and nutraceuticals. Encapsulation using spray drying is highly preferred due to economic advantages compared to other encapsulation methods. Encapsulation of oils using the spray drying technique is carried out in order to enhance the handling properties of the products and to improve oxidation stability by protecting the bioactive compounds. Encapsulation of oils involves several parameters—including inlet and outlet temperatures, total solids, and the type of wall materials—that significantly affect the quality of final product. Therefore, this review highlights the application and optimization of the spray drying process for the encapsulation of oils used as food ingredients.
Highlights
Modern consumers are concerned about their health, and this concern leads to a high demand for foods that contain bioactive or functional ingredients that increase the nutritional value and health status of food [1]
Despite the energy used in the spray-drying process in terms of heat, spray drying has been shown to be more efficient than freeze drying for the encapsulation of oils, with a 30–50 times lower cost [27]
The spray drying begins when the dried particles fall to the bottom of the drying chamber and are collected through gravitational effects; while fines entrained in the drying air are parted from the atmosphere and separation occurs after the dried particles recovered in a cyclone filter that is located outside the dryer with collection bottle [29]
Summary
Modern consumers are concerned about their health, and this concern leads to a high demand for foods that contain bioactive or functional ingredients (especially natural ones) that increase the nutritional value and health status of food [1]. There is a growing demand for nutritious and healthy oils in the food, pharmaceutical, and cosmetic industries due to their multi-functional properties. Due to their high level of unsaturation, vegetable and marine oils are prone to oxidation deterioration in addition to the resulting production of unpleasant taste. It is necessary to protect the oils to improve their stability during handling, processing, and storage [2,3] These fluctuations negatively affect the developed products in terms of their shelf-life, sensory properties, and overall acceptability [4]. This review illustrates recent research on oil encapsulation through spray drying and the application of these products in foods
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