Spray Drying and Process Optimization of Unclarified Pomegranate (Punica granatum) Juice

In this study, production of pomegranate juice powder using a spray dryer was investigated. To prevent stickiness, maltodextrin dextrose equivalent 6 (DE6) was used as a drying agent. While feed flow rate, feed temperature, and air flow rate were kept constant, air inlet temperature (110–140°C), percentage maltodextrin (MD; maltodextrin dry solids/100 g feed mixture dry solids; 39.08–64.12%), and feed mixture concentration (19.61–44.11 °Brix) were chosen as the independent variables. Product properties investigated included moisture content, hygroscopicity, anthocyanin content, color change, solubility, bulk density, total phenolics content, antioxidant capacity, and sensory properties. The products were produced with high yield (86%) and high antioxidant activity (77%). MD and drying temperature were found to be the most important variables in production of pomegranate juice powders. Because total color change (ΔE), bulk density, antioxidant capacity, and powder yield were affected strongly by the independent variables, these parameters were used in optimization of the process. The optimum temperature, feed mixture concentration, and percentage maltodextrin were 100°C, 30.8 °Brix, and 53.5% MD, respectively. This study revealed that by applying these optimal conditions, pomegranate juice powder with a 55% dry solids yield, 9.78 total color change, 0.35 g/mL bulk density, and 57.8% antioxidant capacity were produced.     

Characteristics and release of monosodium glutamate microcapsules obtained by spray drying

The present study aimed at investigating the characteristics of monosodium glutamate (MSG) microcapsules. Spray-drying was used to prepare the microcapsules, in which the core material (MSG) was coated with gum Arabic (GA) and maltodextrin (MD), and the weight ratio of MD with GA was 1:2. The characteristics of microcapsules were evaluated by scanning electron microscopy (SEM), moisture content, particle size, Fourier-transform infrared (FTIR), differential scanning calorimeter (DSC), thermogravimetry analysis (TGA), release behavior, the flavor, and taste in hot-pot. Few concave wrinkles were observed on the quasispheres surface of microcapsules coated with GA and MD. The particle size of the microcapsules ranged from 14.00 to 30.00 µm in the mean diameter, and moisture content was 2.08%. An FTIR study indicated a successful packet of MSG by wall materials and the formation of MSG microcapsules during spray drying. Results of DSC and TGA showed that hybrid encapsulation was conducive to the improvement of thermal stability of MSG. In the release of hot-pot study, tests of slow-release, electronic nose, and electronic tongue demonstrated that MSG microcapsules were available in hot water conditions to release. The MSG microcapsules coated with GA and MD exhibited long time for slow-release. Therefore, spraying drying is a suitable approach to manufacture slow-released powdered microcapsules.     

Microencapsulation of hazelnut oil through spray drying

This study was performed to investigate the influence of air inlet temperature (AIT) on the microencapsulation of hazelnut oil by spray drying. Encapsulated powders were analyzed for moisture content, powder yield, surface oil, encapsulation efficiency (EE), bulk density, and particle morphology. The obtained results demonstrated that moisture content, surface oil, and bulk density decreased by 37.8, 27.5, and 33%, respectively as AIT increased from 140 to 220°C. However, powder yield and encapsulation efficiency increased considerably with the rise in AIT. Higher EEs of about 75–80% were observed in this study.     

A method for pomegranate seed application in food industries: Seed oil encapsulation

During the industrial processing of pomegranate, large volumes of industrial wastes (seeds, peels, leaves) are produced, which have a wide range of nutritional values. In this work, a new method for pomegranate seed application in food industries was developed based on the extraction of seed oil and its subsequent encapsulation by spray drying. Skimmed milk powder was used as encapsulating agent. Ratio of core to wall material, feed solids concentration, inlet air temperature, and drying air flow rate were the factors investigated with respect to encapsulation efficiency using a central composite design. The resulting microcapsules were evaluated in terms of moisture content, particle size, bulk density, and hygroscopicity. The optimum operating conditions were found to be: ratio of core to wall material, 1/9; feed solids concentration, 30% (w/w); inlet air temperature, 187 °C; drying air flow rate, 22.80 m³/h. Under these conditions, the maximum encapsulation efficiency was about 95.6%.     

A New Technique for Spray-Dried Encapsulation of Lycopene

A new technique for lycopene microencapsulation by spray drying using dehumidified air as the drying medium was developed and the optimum operating conditions for encapsulation efficiency were determined. A pilot-scale spray dryer was employed for the spray-drying process. The modification made to the original design consisted of connecting the dryer inlet air intake to an absorption air dryer. The dextrose equivalent (DE) of maltodextrin, ratio of core to wall material, feed temperature, inlet air temperature, drying air flow rate, and compressed air flow rate were the factors investigated with respect to encapsulation efficiency. The resulting microcapsules were evaluated in terms of moisture content, bulk density, rehydration ability, lycopene isomerization, and storage stability. The optimum operating conditions were found to be as follows: ratio of core to wall material, 1:3.3; feed temperature, 52°C; inlet air temperature, 147°C. Under these conditions, the maximum encapsulation efficiency was about 93%. The use of dehumidified air was proven to be an effective way of increasing lycopene encapsulation efficiency.     

Physicochemical Characterization of Whole Egg Powder Microencapsulated by Spray Drying

Physical characterization and oxidative stability of egg powder microencapsulated by spray drying were studied in this work. The wall material (gelatin, lactose, pullulan, and their mixtures) and liquid egg mixtures were prepared by homogenization at 22,000 rpm for 60 s. The spray drying was carried out at pilot-scale spray dryer (Niro Mobile Minor, Søborg, Denmark). The spray-dried egg powders were analyzed for moisture content, water activity, peroxide value, total cholesterol oxidation products (TCOPs), particle properties, and bulk properties. Using gelatin as wall material resulted in a significant increase in the moisture content and water activity of egg powder during storage and it improved flowability. Egg powders containing pullulan as wall material showed a fibrous structure and had the lowest bulk density. Adding lactose as wall material increased the oxidative stability, which was indicated with lowest peroxide value and TCOPs level of egg powder.     

Microencapsulation of Flaxseed Oil by Spray Drying: Effect of Oil Load and Type of Wall Material

The objective of this work was to evaluate the effect of the type of wall material and the oil load on the microencapsulation of flaxseed oil by spray drying. Gum arabic, whey protein concentrate, and a modified starch were used to produce the microcapsules, each with four oil concentrations (10, 20, 30, and 40% oil, w/w, with respect to total solids), for a total of 12 tests. Initially, the feed emulsions were characterized for stability, viscosity, and droplet size. Then they were dried in a laboratory-scale spray dryer and the resulting particles were analyzed for encapsulation efficiency, lipid oxidation, moisture content, and bulk density. The increase in oil concentration led to the production of emulsions with larger droplets and lower viscosity, which directly affected powder properties, resulting in lower encapsulation efficiency and higher lipid oxidation. Among the three wall materials evaluated, the modified starch showed the best performance, with the highest encapsulation efficiency and lowest peroxide values.     

Effect of Soya Protein Isolate as a Complementary Drying Aid of Maltodextrin on Spray Drying of Tamarind Pulp

The present study aimed to investigate the effect of adding soya protein isolate (SPI) as a complementary drying aid of maltodextrin (MD) on spray drying of tamarind pulp. Tamarind pulp powders were prepared by spray drying of tamarind pulp, adding 0, 5, 10, 15, and 20% of SPI together with maltodextrin as the drying aids. The results showed that the addition of SPI resulted in a significant increase in powder recovery from 9.35 to 70.04%, thereby reducing the requirement of higher levels of maltodextrin for the production of quality tamarind pulp powder. The powders were evaluated for moisture content, bulk density, particle size, morphological characteristics, cohesiveness, and glass transition temperature. With the addition of SPI in the feed material, the powder samples showed a significant variation in their properties. Addition of SPI decreased the cohesion index of the powders from 14.21 to 9.29 mm, thereby increasing the flowability of the powders. Surface morphology of the powders showed that the addition of SPI resulted in an indented and wrinkled particle surface, a characteristic feature of powders produced with protein as the drying aid.     

Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder

In this study, the effects of some processing parameters on moisture content, water activity, drying yield, bulk density, solubility, glass transition temperature (T_g), and microstructure of spray dried black mulberry (Morus nigra) juice powders were investigated. A pilot-scale spray dryer was employed for the spray drying process and maltodextrin with different dextrose equivalent (6, 9, and 20DE) and gum Arabic were used as carrier agent. Independent variables were inlet air temperature (110, 130, and 150 °C), compressed air flow rate (400, 600, and 800 L/h), concentration of drying aids (8, 12, and 16%) and percent replacement of maltodextrin (6 and 9DE) by gum Arabic and maltodextrin 20DE (25, 50, and 75%). Between the different drying aids, maltodextrin 6DE shows the best effect on the properties of black mulberry juice powders. The process drying yield ranges from 45 to 82%. The highest drying yield (82%) and solubility (87%) refer to the blend of maltodextrin 6DE and gum Arabic. The lowest moisture content powders (1.5%) produced at the compressed air flow rate of 800 L/h. Inlet air temperature negatively influenced the bulk density due to the increase of powder's porosity. The lower the bulk density, the higher the solubility of powder is. With regard to morphology, powders produced with maltodextrin and gum Arabic presented the smallest size.     

Physical and chemical properties of powder produced from spray drying of inulin component extracted from Jerusalem artichoke tuber powder

In this study, inulin was extracted from Jerusalem artichoke tuber (JAT) powder and then concentrated before spray drying. The aims of this study were to (1) determine the drying condition that provided high powder yield together with superior qualities of JAT inulin powder and (2) investigate the chemical and physical properties of inulin powder. The inulin extracts at different concentrations of 10, 20, and 30 °Brix were spray-dried and then compared. The spray drying experiments were conducted at the inlet/outlet air temperatures of 150/90, 170/90, and 190/90?°C for the chosen concentration of inulin extract. It appeared that spray drying of the 30 °Brix extract at the inlet/outlet drying air temperatures of 190/90?°C resulted in the highest value of powder recovery, bulk density, water solubility and the lowest moisture content and hygroscopicity in comparison with its counterparts. SEM micrographs showed that the powder produced by this condition was more stable and less sticky than others. The sugars, total fructo-oligosaccharides (1-kestose, nystose, and 1^F-β-fructofuranosyl nystose) and inulin-type fructans contents of powder were 12.88, 11.12, and 64.36?g/100?g of powder, respectively. The moisture sorption data and models developed in this work could be used for determining the suitable condition of surrounding air for inulin powder storage.     

Spray Drying of Extracts from Red Yeast Fermentation Broth

Red yeast rice is a pigmented material that is traditionally used in Asia as a food colorant. In addition to food applications, red yeast rice is known in traditional Chinese medicine for its therapeutic actions. The aim of this work was to study the quality interactions during spray drying of extracts from the Monascus ruber van Tiegham fermentation broth. The quality indicators used for the dry powder properties were the levels of monacolin K, ratio of red to yellow pigments, as well as their antioxidant activity. The experiments followed a Box-Behnken design to study the effects of the adjuvant/drug ratio, adjuvant incorporation time, and oulet drying temperature on the pharmacotechnical, chemical, and biological properties of the dry extract. The influences of these factors on the characteristics of the dry powder were evaluated by the bulk density, tapped density, Carr index, Hausner factor, residual moisture content, water activity, antioxidant activity, monacolin K, yellow-to-red pigment ratio, and antioxidant activity. The analysis of variance (ANOVA) on experimental data revealed that an increase in drying temperature significantly increased the dry powder yield and caused an improvement in powder flow properties, which may be related to lower moisture contents. The drying temperature did not affect the monacolin K content in dry powder but showed a complex influence on its antioxidant activity. The increase in drying adjuvant-to-drug ratio affected the yield and also indicated a protective effect on the monacolin K content. The duration of drying adjuvant incorporation had little or negligible effect on powder properties. The dry extracts of red yeast rice showed adequate properties and the process proposed herein can be used to prepare nutraceutical products.     

Microencapsulation of extra‐virgin olive oil by spray‐drying: Influence of wall material and olive quality

Encapsulation is a process by which small particles of core products are packaged within a wall material to form microcapsules. One common technique to produce encapsulated products is spray‐drying which involves the conversion of liquid oils in the form of an emulsion into dry powders. Emulsification conditions, wall components, and spray‐drying parameters have been optimized for the microencapsulation of different extra‐virgin olive oils. To achieve this goal, the influences of emulsion conditions have been evaluated for different wall components such as proteins (sodium caseinate and gelatin), hydrocolloids (Arabic gum), and hydrolyzed starches (starch, lactose, and maltodextrin). In addition, for each of the tested conditions the ratio of wall solid‐to‐oil and spray‐drying parameters were as well optimized. The microencapsulation effectiveness was determined based on process yield and the ratio between free and encapsulated oil (microencapsulation efficiency). Highest encapsulation yields were achieved when gelatin, Arabic gum and maltodextrin and sodium caseinate and maltodextrin were used as encapsulation agents and the ratio of wall solid‐to‐oil was 1:4 and 1:2, respectively. Under these conditions, 53% of oil was encapsulated. The influence of olive oil quality in the microencapsulation process was evaluated in terms of fatty acids profile alteration after the microencapsulation process.     

Effect of Drying Methods on Odorous Compounds and Antioxidative Activity of Gelatin Hydrolysate Produced by Protease from B. amyloliquefaciens H11

Gelatin hydrolysates with antioxidative activity produced by protease from Bacillus amyloliquefaciens H11 with different hydrolysis times were prepared. Alpha-amino group content and antioxidative activities increased with increasing hydrolysis time (p < 0.05). When gelatin hydrolysate prepared with hydrolysis time of 3 h (GH-3H) was subjected to freeze drying and spray drying, the powder obtained from spray drying showed a decrease in antioxidant activity as measured by DPPH and ABTS radical scavenging activities, ferric-reducing antioxidant power, and metal chelating activity. Spray-dried gelatin hydrolysate (GH-3H-SD) showed higher whiteness with lower fishy odor and off-odor associated with fermentation. This was concomitant with the decreases in several odorous compounds in the sample, except for nonanal, which was higher in comparison with the powder obtained by freeze drying. Thus, spray drying could be an effective drying method to improve color and reduce undesirable odor of gelatin hydrolysate.     

Spray Drying of Tomato Pulp: Effect of Feed Concentration

The effect of feed concentration on spray drying of tomato pulp preconcentrated to 78, 82, and 86% wet basis is investigated in two spray drying systems: a pilot scale spray dryer (Buchi, B-191) with cocurrent regime and a two-fluid nozzle atomizer, and the same connected with an absorption air dryer (Ultrapac 2000). Data for the residue on the chamber and cyclone walls were gathered and two types of efficiencies were calculated as an indication of the spray dryer performance. Tomato powders were analyzed for moisture, particle size, and bulk density. In both spray drying systems, with increases in tomato pulp concentration overall thermal efficiency, evaporative efficiency, material loss in the cyclone, powder moisture content, and bulk density decreased, whereas powder particle size increased. On the contrary, the effect of feed solids content on residue formation and product recovery was dependent on the drying medium. In the standard dryer, the higher the feed concentration, the higher was the residue accumulation, and the lower the product recovery, whereas in the modified system increases in pulp concentration resulted in lower residue formations and higher product yields.     

Energy Consumption and Product Quality Interactions in Flame Spray Drying

The work presents the comparison of two spray drying techniques: conventional concurrent spray drying and novel spray drying technique; that is, flame spray drying (FSD) in terms of energy consumption and quality of final product. The amount of energy consumed to dry maltodextrin solutions showed that for similar moisture evaporation rate and equivalent operating parameters of the drying process, energy consumption was 5 to 30% lower in the FSD process. FSD produced lower bulk and apparent densities of maltodextrin powder and, due to shorter drying time, lower content of fractured particles in comparison with the classical spray drying process.     

A Taguchi approach production of spray-dried whey powder enriched with nanoencapsulated vitamin D3

Abstract

The objective of the present study was to investigate the effect of inlet air temperature of spray drying and different combinations of carrier agents (maltodextrin (MD), gum Arabic (GA), modified starch (MS), and whey protein concentrate (WPC)) on the physicochemical characteristics of spray-dried whey powder, enriched with vitamin D₃ to improve its usage as a functional ingredient. Firstly, vitamin D₃ was nanoencapsulated by nanoliposome prepared with egg yolk lecithin, sesame oil, and glycerol through thin-film dispersion method. The mean particle size of prepared nanoliposomes was 140?nm. Then, the prepared nanocarriers loaded with vitamin D₃ were added into the feed solution and dried through spray dryer. The effect of carrier agent types and inlet air temperature on the physicochemical (moisture content, solubility, porosity, color, and powder yield) and microstructure properties of obtained spray-dried powders were investigated. The optimal carrier agents and condition of spray drying were selected by Taguchi design. Our results showed that the inlet air temperature and carrier agent had significant effects on the characterization of powders. Powders produced by 2% WPC, 3% MS, and 25% MD at 170?°C inlet air temperature showed the highest powder yield (96.4%). Also, the morphology of powders was affected by carrier agent types; increase in MD concentration in feed solution causes to create smoother and spherical spray-dried powder particles.     

Effect of drying method and wall material composition on the characteristics of camellia seed oil microcapsule powder

Camellia seed oil (CSO) is one of the richest sources of oleic acid (75–80%) and it is considered to provide beneficial health effects to humans. However, its susceptibility to oxidative degradation prevents its widespread use in the food industry. This study was aimed to improve the stability of camellia seed oil by microencapsulation. CSO was microencapsulated using whey protein concentrate (WPC) and maltodextrin (MD) or starch sodium octenylsuccinate (SSOS) as wall materials. The produced oil-in-water emulsion was subsequently dehydrated to produce microcapsule powder using spray and freeze drying techniques, respectively. Various characteristics of oil-in-water emulsion and final microcapsule powder including particle size distribution, encapsulation efficiency, morphology, rheological properties of reconstituted emulsions, in vitro digestion behavior and oxidative stability were determined to investigate the effect of wall material composition and drying method on these microcapsule powder characteristics. The spray-dried powder had significantly higher bulk density and smoother surface compared to freeze-dried powder while the freeze-dried CSO microcapsule powder with WPC/SSOS as wall material had the highest encapsulation efficiency and the lowest surface oil. The subsequent in vitro digestion test suggested the microencapsulated CSO could be successfully controlled-released in the simulated gastric (10.28–13.03%) and the subsequent intestinal fluid (72.89–89.61%). Oxidative stability of camellia seed oil was significantly improved by microencapsulation. The freeze dried CSO microcapsule powder in WPC/SSOS wall material exhibited highest encapsulation efficiency (95.17%) and best oxidative stability (peroxide value and p-anisidine values of 3.57 meq/kg oil and 3.01, respectively, during the 45 days storage at 25°C.     

Effect of Maltodextrin Addition during Spray Drying of Tomato Pulp in Dehumidified Air: II. Powder Properties

This work investigates the effect of maltodextrin addition on the main powder properties during spray drying of tomato pulp in dehumidified air. A pilot-scale spray dryer was employed for the spray-drying process. The modification made to the original design consisted in connecting the spray dryer inlet air intake to an absorption air dryer. 21 DE, 12 DE, and 6 DE maltodextrins were used as drying agents. Tomato pulp was spray dried at inlet air temperatures of 130, 140, and 150°C and (tomato pulp solids)/(maltodextrin solids) ratios of 4.00, 1.00, and 0.25. The tomato powders were analyzed for rheological properties, moisture content, bulk density, solubility, hygroscopicity, and degree of caking. It was found that maltodextrin addition improved powder hygroscopicity, caking, and solubility, whereas it deteriorated slightly its moisture content and density. In addition, analysis of experimental data yielded correlations between powder properties and the above-mentioned variable operating conditions. Regression analysis was used to fit a full second-order polynomial, reduced second-order polynomials, and linear models to the data of each of the properties evaluated. F values for all reduced and linear models with an R ² ≥ 0.70 were calculated to determine if the models could be used in place of full second-order polynomials.     

Effect of different drying methods on zein-based microcapsules loaded with Artemisia argyis essence obtained by anti-solvent precipitation

Microencapsulation is considered an efficient technique to protect functional materials from oxidization while enabling controlled release. In this study, anti-solvent precipitation was used to prepare zein-based microcapsules loaded with Artemisia argyis essence (AAE@ZMs). The impact of different drying methods, namely vacuum drying, freeze drying, and spray drying on AAE@ZMs was evaluated. Quality of AAE@ZMs was evaluated by the determination of color, moisture content, bulk density, chemical structure, and morphology evaluation. Freeze dried AAE@ZMs (F-AAE@ZMs) and vacuum dried microcapsules (V-AAE@ZMs) respectively showed stronger water and oil absorption capacities. The residual content of Artemisia argyis essence (AAE) in V-AAE@ZMs was higher than those in F-AAE@ZMs and spray dried microcapsules (S-AAE@ZMs) after continuously releasing for 120 h. Meanwhile, heated from 30 to 600°C, the residues of V-AAE@ZMs and F-AAE@ZMs were lower than those of S-AAE@ZMs. Therefore, drying methods greatly affected key quality parameters of AAE@ZMs. This study provides guidance on the use of drying methods in microcapsules delivery systems with zein or other materials.     

Effect of feed concentration and inlet air temperature on the properties of soymilk powder obtained by spray drying

In this study, soymilk powder was produced by spray drying. The inlet air temperature of spray dryer was varied from 200 to 280°C and the feed concentration was varied from 15 to 25% (w/v). Response surface methodology was used to examine the effects of these independent variables on the detailed characteristics in terms of physical, structural, functional properties of powder. Overall, results show that rising the inlet air temperature caused a decrease in tapped and loose bulk density, true density, filling rate, water holding capacity, and water content of powder; and an increase in compressibility, Hausner ratio, porosity, interstitial air volume, and wettability index. An increase in feed concentration led to an increase in true density, compressibility, Hausner ratio, porosity, interstitial air volume, and wettability index; and a decrease in tapped and loose bulk density, filling rate, water holding capacity, and water content; whereas oil holding capacity might be increased or decreased and it depended almost solely on the feed concentration.