Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies
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 th...
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doaj-fb62a47465d54e68a99ec836719de1302020-11-25T03:29:25ZengMDPI AGProcesses2227-97172020-07-01888988910.3390/pr8080889Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying TechnologiesClaudia I. Piñón-Balderrama0César Leyva-Porras1Yolanda Terán-Figueroa2Vicente Espinosa-Solís3Claudia Álvarez-Salas4María Z. Saavedra-Leos5Facultad de Ingeniería, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava 6, San Luis Potosí 78210, MexicoLaboratorio Nacional de Nanotecnología (Nanotech), Centro de Investigación en Materiales Avanzados S.C. (CIMAV), Miguel de Cervantes No. 120, Complejo Industrial Chihuahua, Chihuahua 31136, MexicoFacultad de Enfermería y Nutrición, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava 6, San Luis Potosí 78210, MexicoCoordinación Académica Región Huasteca Sur, Universidad Autónoma de San Luís Potosí, km 5 Carretera Tamazunchale-San Martín, Tamazunchale, San Luís Potosí 79960, MexicoFacultad de Ingeniería, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava 6, San Luis Potosí 78210, MexicoCoordinación Académica Región Altiplano, Universidad Autónoma de San Luis Potosí, 11 Carretera Cedral Km, 5+600 Ejido San José de las Trojes Matehuala, San Luis Potosí 78700, MexicoSince 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.https://www.mdpi.com/2227-9717/8/8/889conventional spray dryingnano spray dryingmicroencapsulationfood active ingredients |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Claudia I. Piñón-Balderrama César Leyva-Porras Yolanda Terán-Figueroa Vicente Espinosa-Solís Claudia Álvarez-Salas María Z. Saavedra-Leos |
spellingShingle |
Claudia I. Piñón-Balderrama César Leyva-Porras Yolanda Terán-Figueroa Vicente Espinosa-Solís Claudia Álvarez-Salas María Z. Saavedra-Leos Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies Processes conventional spray drying nano spray drying microencapsulation food active ingredients |
author_facet |
Claudia I. Piñón-Balderrama César Leyva-Porras Yolanda Terán-Figueroa Vicente Espinosa-Solís Claudia Álvarez-Salas María Z. Saavedra-Leos |
author_sort |
Claudia I. Piñón-Balderrama |
title |
Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies |
title_short |
Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies |
title_full |
Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies |
title_fullStr |
Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies |
title_full_unstemmed |
Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies |
title_sort |
encapsulation of active ingredients in food industry by spray-drying and nano spray-drying technologies |
publisher |
MDPI AG |
series |
Processes |
issn |
2227-9717 |
publishDate |
2020-07-01 |
description |
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. |
topic |
conventional spray drying nano spray drying microencapsulation food active ingredients |
url |
https://www.mdpi.com/2227-9717/8/8/889 |
work_keys_str_mv |
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