Spray Drying for the Production of Nutraceutical Ingredients—A Review |
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Authors: | Ramesh Murugesan Valérie Orsat |
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Affiliation: | (1) Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, 21,111 Lakeshore Road, Macdonald Campus, Sainte-Anne-de-Bellevue, QC, H9X 3V9, Canada |
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Abstract: | Contributions of spray drying to food processing applications are increasing as compared to other conventional drying methods.
Spray drying has not only contributed in drying of fluids but also has played a vital role in encapsulation and microencapsulation
of valuable foods and functional–nutraceutical ingredients. Microencapsulation by spray drying is a cost-effective one-step
process as compared to other encapsulation methods. Encapsulation using spray drying is mainly used in the food sector to
protect bioactive compounds or functional foods from light, temperature, oxidation, etc. This paper reviews the work done
in past years in the functional food and nutraceutical sector using spray drying. The paper focuses on the role of spray drying
in vitamins, minerals, flavouring substances, antioxidant compounds and fatty acids encapsulation. |
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