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Application of Innovative Spray Drying Technology on Food Engineering
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Application of Innovative Spray Drying Technology on Food Engineering

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (31 May 2022) | Viewed by 16979

Special Issue Editor

Dr. Berta Nogueiro Estevinho

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Guest Editor
1. LEPABE, Departamento de Engenharia Química, Faculdade de Engenharia da Universidade do Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
2. ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200‐465 Porto, Portugal
Interests: microencapsulation of active and natural compounds; development of controlled delivery functional systems; development of microstructures of therapeutic, nutritional and technological interest; microencapsulation via a spray-drying process; microencapsulation via an electrospinning/electrospraying process; controlled release studies; use of biopolymers as encapsulating agents; characterization of microstructures (particles, fibers, films)
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Spray drying is the most commonly used microencapsulation technique in industry, particularly, the food industry. It has been widely used for the stabilization of labile compounds The spray drying process has several advantages and the particles formed at the end of the process are in the form of a dried powder. The commercialization of powdery food ingredients is substantially more convenient than handling liquid ingredients.

This Special Issue will publish innovative research results and review papers dealing with the application of innovative spray drying technology in food engineering. These papers can explore novel applications of the spray drying process in the food industry, new encapsulation formulations and matrices, physicochemical characteristics of the encapsulation systems, and their food applications.

This Special Issue also seeks to provide a fundamental understanding and the current strategies to improve the application of the spray drying process in food engineering.

Dr. Berta Nogueiro Estevinho
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • bioactive compounds
  • encapsulation
  • food application
  • microparticles
  • spray drying

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Published Papers (5 papers)

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Research

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11 pages, 1496 KiB  
Article
Application of Ethyl Cellulose and Ethyl Cellulose + Polyethylene Glycol for the Development of Polymer-Based Formulations using Spray-Drying Technology for Retinoic Acid Encapsulation
by Antónia Gonçalves, Fernando Rocha and Berta N. Estevinho
Foods 2022, 11(16), 2533; https://doi.org/10.3390/foods11162533 - 22 Aug 2022
Cited by 6 | Viewed by 2554
Abstract
Ethyl cellulose (EC)-based microparticles, with and without the incorporation of polyethylene glycol (PEG) as a second encapsulating agent, were prepared using the spray-drying process for the encapsulation of retinoic acid (RA). The production of a suitable controlled delivery system for this retinoid will [...] Read more.
Ethyl cellulose (EC)-based microparticles, with and without the incorporation of polyethylene glycol (PEG) as a second encapsulating agent, were prepared using the spray-drying process for the encapsulation of retinoic acid (RA). The production of a suitable controlled delivery system for this retinoid will promote its antitumor efficiency against acute promyelocytic leukemia (APL) due to the possibility of increasing the bioavailability of RA. Product yield ranged from 12 to 28% in all the microparticle formulations, including unloaded microparticles and RA-loaded microparticles. Microparticles with a mean diameter between 0.090 ± 0.002 and 0.54 ± 0.02 µm (number size distribution) and with an irregular form and rough surface were obtained. Furthermore, regarding RA-loaded microparticles, both polymer-based formulations exhibited an encapsulation efficiency of around 100%. A rapid and complete RA release was reached in 40 min from EC− and EC + PEG-based microparticles. Full article
(This article belongs to the Special Issue Application of Innovative Spray Drying Technology on Food Engineering)
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17 pages, 2005 KiB  
Article
Microencapsulation of Cymbopogon citratus D.C. Stapf Essential Oil with Spray Drying: Development, Characterization, and Antioxidant and Antibacterial Activities
by Denise Dantas de Oliveira Alencar, Evandro Leite de Souza, Erika Thayse da Cruz Almeida, André Leandro da Silva, Hugo Miguel Lisboa Oliveira and Mônica Tejo Cavalcanti
Foods 2022, 11(8), 1111; https://doi.org/10.3390/foods11081111 - 13 Apr 2022
Cited by 18 | Viewed by 2783
Abstract
This study aimed to microencapsulate Cymbopogon citratus essential oil (CCEO) with spray drying using maltodextrin and gelatin. The effects of the operational conditions (inlet temperature (130–160 °C), CCEO concentration (5–15%), maltodextrin concentration (10–20%)) on the physicochemical stability and antioxidant and antibacterial activities of [...] Read more.
This study aimed to microencapsulate Cymbopogon citratus essential oil (CCEO) with spray drying using maltodextrin and gelatin. The effects of the operational conditions (inlet temperature (130–160 °C), CCEO concentration (5–15%), maltodextrin concentration (10–20%)) on the physicochemical stability and antioxidant and antibacterial activities of the CCEO microcapsules were determined. The CCEO microencapsulation process had yield and encapsulation efficiency values varying from 31.02 to 77.53% and 15.86–61.95%, respectively. CCEO microcapsules had antibacterial effects against Staphylococcus aureus and Escherichia coli with minimum inhibitory concentration varying from 10 to 20%, and total phenolic contents and antioxidant activities varying from 1632 to 4171.08 μg TE/g and 28.55–45.12 µg/g, respectively. CCEO microcapsules had average diameters varying from 5.10 to 10.11 µm, with spherical external structures without cracks and apparent pores. The best desirable process conditions for CCEO microencapsulation were process inlet temperature of 148 °C, maltodextrin concentration of 15%, and CCEO concentration of 10%. The results showed that CCEO microcapsules with increased stability and low degradation of active components can be prepared by spray drying using maltodextrin and gelatin with the production of microcapsules, which could be exploited as potential food preservatives. Full article
(This article belongs to the Special Issue Application of Innovative Spray Drying Technology on Food Engineering)
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11 pages, 2173 KiB  
Article
Phase Diagram of Dairy Protein Mixes Obtained by Single Droplet Drying Experiments
by Ming Yu, Cécile Le Floch-Fouéré, Jeehyun Lee, Françoise Boissel, Romain Jeantet and Luca Lanotte
Foods 2022, 11(4), 562; https://doi.org/10.3390/foods11040562 - 16 Feb 2022
Cited by 1 | Viewed by 2046
Abstract
Dairy powders are mainly produced by droplet spray drying, an articulated process that enables the manufacture of high added-value goods with a long shelf life and well-preserved functional properties. Despite the recent advances, a full understanding of the mechanisms occurring at the droplet [...] Read more.
Dairy powders are mainly produced by droplet spray drying, an articulated process that enables the manufacture of high added-value goods with a long shelf life and well-preserved functional properties. Despite the recent advances, a full understanding of the mechanisms occurring at the droplet scale in drying towers and, consequently, of the impact of process parameters and processed fluid characteristics on the powder properties is far from being achieved. In the wake of previous studies based on a laboratory scale approach, in this work, we provided a global picture of the drying in droplets of dairy protein mixes, i.e., whey proteins and casein micelles, which represent crucial dairy powder ingredients. Using profile visualization and optical microscopy, we explored the shape evolution in droplets with a range of protein contents and compositions typical of commercial powder production. The observation favored the evaluation of the specific role of each protein on the evaporation dynamics, and led to the construction of a phase diagram predictive of the dry droplet shape starting from the characteristics of the initial protein dispersions. Our outcomes represent a further step shedding light on the paradigm linking the physics of drying at the microscale and the nutritional properties of complex dairy powders. Full article
(This article belongs to the Special Issue Application of Innovative Spray Drying Technology on Food Engineering)
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11 pages, 1059 KiB  
Article
Influence of Commercial Protease and Drying Process on Antioxidant and Physicochemical Properties of Chicken Breast Protein Hydrolysates
by Phatthawin Setthaya, Sanchai Jaturasitha, Sunantha Ketnawa, Thanongsak Chaiyaso, Kenji Sato and Rawiwan Wongpoomchai
Foods 2021, 10(12), 2994; https://doi.org/10.3390/foods10122994 - 4 Dec 2021
Cited by 7 | Viewed by 2596
Abstract
Different proteases can be applied to produce certain bioactive peptides. This study focused on the effects of some commercial proteases and drying processes on the physical, chemical, and biological properties of chicken breast hydrolysates (CBH). Chicken breast hydrolyzed with Alcalase® presented a [...] Read more.
Different proteases can be applied to produce certain bioactive peptides. This study focused on the effects of some commercial proteases and drying processes on the physical, chemical, and biological properties of chicken breast hydrolysates (CBH). Chicken breast hydrolyzed with Alcalase® presented a higher degree of hydrolysis (DH) than papain. Moreover, the treatment with Alcalase®, followed by papain (A-P), was more proficient in producing antioxidant activities than a single enzyme treatment. Conditions comprising 0.63% Alcalase® (w/w) at pH 8.0 and 52.5 °C for 3 h, followed by 0.13% papain (w/w) at pH 6.0 and 37 °C for 3 h, resulted in the highest yields of DH and peptide contents. The spray-dried microencapsulated powder improved the physicochemical properties including moisture content, color measurement, solubility, and particle morphology. In summary, the dual enzyme application involving the hydrolysis of Alcalase® and papain, coupled with the spray-drying process, could be used to produced antioxidant CBH. Full article
(This article belongs to the Special Issue Application of Innovative Spray Drying Technology on Food Engineering)
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Review

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17 pages, 1636 KiB  
Review
Recent Advances in Water-Soluble Vitamins Delivery Systems Prepared by Mechanical Processes (Electrospinning and Spray-Drying Techniques) for Food and Nutraceuticals Applications—A Review
by Sílvia Castro Coelho, Berta Nogueiro Estevinho and Fernando Rocha
Foods 2022, 11(9), 1271; https://doi.org/10.3390/foods11091271 - 27 Apr 2022
Cited by 14 | Viewed by 4774
Abstract
Water-soluble vitamins are essential micronutrients in diets and crucial to biochemical functions in human body physiology. These vitamins are essential for healthy diets and have a preventive role against diseases. However, their limitations associated with high sensitivity against external conditions (temperature, light, pH, [...] Read more.
Water-soluble vitamins are essential micronutrients in diets and crucial to biochemical functions in human body physiology. These vitamins are essential for healthy diets and have a preventive role against diseases. However, their limitations associated with high sensitivity against external conditions (temperature, light, pH, moisture, oxygen) can lead to degradation during processing and storage. In this context, microencapsulation may overcome these conditions, protecting a biomolecule’s bioavailability, stability, and effectiveness of delivery. This technique has been used to produce delivery systems based on polymeric agents that surround the active compounds. The present review focuses on the most relevant topics of water-soluble vitamin encapsulation using promising methods to produce delivery vehicles—electrohydrodynamic (electrospinning and electrospraying) and spray-drying techniques. An overview of the suitable structures produced by these processes is provided. The review introduces the general principles of the methods, advantages, disadvantages, and involved parameters. A brief list of the used physicochemical techniques for the systems’ characterization is discussed in this review. Electrospinning and spray-drying techniques are the focus of this investigation in order to guarantee vitamins’ bioaccessibility and bioavailability. Recent studies and the main encapsulating agents used for these micronutrients in both processes applied to functional food and nutraceutical areas are highlighted in this review. Full article
(This article belongs to the Special Issue Application of Innovative Spray Drying Technology on Food Engineering)
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