Applications of spray-drying in microencapsulation of food ingredients: An overview

被引:1636
作者
Gharsallaoui, Adem [1 ]
Roudaut, Gaelle [1 ]
Chambin, Odile [1 ]
Voilley, Andree [1 ]
Saurel, Remi [1 ]
机构
[1] Univ Bourgogne 1, Ecole Natl Super Biol Appl Nutr & Alimentat, EMMA, F-21000 Dijon, France
关键词
spray-drying; microencapsulation; core; wall material; food applications;
D O I
10.1016/j.foodres.2007.07.004
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Spray-drying process has been used for decades to encapsulate food ingredients such as flavors, lipids, and carotenoids. During this drying process, the evaporation of solvent, that is most often water, is rapid and the entrapment of the interest compound occurs quasi-instantaneously. This required property imposes a strict screening of the encapsulating materials to be used in addition to an optimization of the operating conditions. Likewise, if the encapsulated compound is of hydrophobic nature, the stability of the feed emulsion before drying should also be considered. Thus, spray-drying microencapsulation process must rather be considered as an art than a science because of the many factors to optimize and the complexity of the heat and mass transfer phenomena that take place during the microcapsule formation. This paper reports the main process engineering information that are considered useful to the success of a microencapsulation operation by spray-drying. Besides, a summary of the most commonly used wall materials and the main encapsulated food compounds are presented. (c) 2007 Elsevier Ltd. All rights reserved.
引用
收藏
页码:1107 / 1121
页数:15
相关论文
共 105 条
[1]   A glass transition temperature approach for the prediction of the surface stickiness of a drying droplet during spray drying [J].
Adhikari, B ;
Howes, T ;
Lecomte, D ;
Bhandari, BR .
POWDER TECHNOLOGY, 2005, 149 (2-3) :168-179
[2]   Description of morphological changes of particles along spray drying [J].
Alamilla-Beltrán, L ;
Chanona-Perez, JJ ;
Jiménez-Aparicio, AR ;
Gutiérrez-López, GF .
JOURNAL OF FOOD ENGINEERING, 2005, 67 (1-2) :179-184
[3]   Properties of oregano (Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices [J].
Baranauskiene, R ;
Venskutonis, PR ;
Dewettinck, K ;
Verhé, R .
FOOD RESEARCH INTERNATIONAL, 2006, 39 (04) :413-425
[4]   Light stability of spray-dried bixin encapsulated with different edible polysaccharide preparations [J].
Barbosa, MIMJ ;
Borsarelli, CD ;
Mercadante, AZ .
FOOD RESEARCH INTERNATIONAL, 2005, 38 (8-9) :989-994
[5]   Spray drying of sumac flavour using sodium chloride, sucrose, glucose and starch as carriers [J].
Bayrarn, OA ;
Bayram, M ;
Tekin, AR .
JOURNAL OF FOOD ENGINEERING, 2005, 69 (02) :253-260
[6]  
BEATUS Y, 1985, LEBENSM WISS TECHNOL, V18, P28
[7]  
Benoit, 1986, ACTUALITE CHIMIQUE, V10, P19
[8]   UTILIZATION OF MESQUITE (PROSOPIS-JULIFLORA) GUM AS EMULSION STABILIZING AGENT FOR SPRAY-DRIED ENCAPSULATED ORANGE PEEL OIL [J].
BERISTAIN, CI ;
VERNONCARTER, EJ .
DRYING TECHNOLOGY, 1994, 12 (07) :1727-1733
[9]   Spray-dried encapsulation of cardamom (Elettaria cardamomum) essential oil with mesquite (Prosopis juliflora) gum [J].
Beristain, CI ;
García, HS ;
Vernon-Carter, EJ .
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2001, 34 (06) :398-401
[10]   Stability of monoterpenes encapsulated in gum Arabic by spray-drying [J].
Bertolini, AC ;
Siani, AC ;
Grosso, CRF .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (02) :780-785