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Spray drying techniques for food ingredient encapsulation

Titre :	Spray drying techniques for food ingredient encapsulation Ajouter au panier
Auteur(s) :	C. Anandharamakrishnan Padma Ishwarya S.
Type de document :	Livre
Sujets :	AROME ; CAROTENOIDE ; VITAMINE ; MICROORGANISME ; COMPOSE PHENOLIQUE ; ENCAPSULATION ; EQUIPEMENT ; FLAVEUR ; ATOMISATION ; EVAPORATION ; SECHAGE PAR DISPERSION ; EMULSION ; PRODUIT ALIMENTAIRE ; HUILE ; MODELISATION ; TECHNIQUE ANALYTIQUE ; TRAITEMENT SUR LIT FLUIDISE
Résumé :	Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray Drying Technique for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, choice of wall materials, and an overview of the [...] Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray Drying Technique for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, i.e., nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling. Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry.
Editeur(s) :	Chichester : Wiley-Blackwell
Date de publication :	2015
Format :	1 vol. (XIII-294 p.) / ill., couv. ill. en coul. / 25 cm
Note(s) :	Bibliogr. Index
Table des matières :	1 Introduction to spray drying 1.1 Introduction 1.2 Stage 1: Atomization 1.2.1 Principle of atomization 1.2.2 Classification of atomizers 1.2.2.1 Rotary atomizers 1.2.2.2 Pressure nozzle (or hydraulic) atomizer 1.2.2.3 Two-fluid nozzle atomizer 1.2.2.4 Ultrasonic atomizers 1.2.2.5 Electrohydrodynamic atomizers 1.3 Stage 2: Spray-air contact 1.4 Stage 3: Evaporation of moisture 1.5 Stage 4: Particle separatio[...] 1 Introduction to spray drying 1.1 Introduction 1.2 Stage 1: Atomization 1.2.1 Principle of atomization 1.2.2 Classification of atomizers 1.2.2.1 Rotary atomizers 1.2.2.2 Pressure nozzle (or hydraulic) atomizer 1.2.2.3 Two-fluid nozzle atomizer 1.2.2.4 Ultrasonic atomizers 1.2.2.5 Electrohydrodynamic atomizers 1.3 Stage 2: Spray-air contact 1.4 Stage 3: Evaporation of moisture 1.5 Stage 4: Particle separation 1.5.1 Cyclone separator 1.5.2 Bag filter 1.5.3 Electrostatic precipitator 1.6 Morphology of spray dried particles 1.6.1 Skin-forming morphology with hollow internal structure 1.6.2 Blow-hole formation 1.6.3 Agglomerate 1.6.4 Formation of dented structure and presence of small particles within large particles 1.7 Spray-drying process parameters and their influence on product quality 1.7.1 Atomization parameters 1.7.1.1 Atomization pressure 1.7.1.2 Feed flow rate 1.7.1.3 Feed viscosity 1.7.1.4 Feed surface tension 1.8 Parameters of spray-air contact and evaporation 1.8.1 Aspirator flow rate (or speed) 1.8.2 Inlet temperature 1.8.3 Outlet temperature 1.8.4 Glass transition temperature (Tg) 1.8.5 Residence time of particles in the spray chamber 1.9 Types of spray dryer 1.9.1 Open cycle spray dryer 1.9.2 Closed cycle spray dryer 1.9.3 Semi-closed cycle spray dryer 1.9.4 Single-stage spray dryer 1.9.5 Two-stage spray dryer 1.9.6 Short-form 1.9.7 Tall-form 1.10 Applications and advantages of spray drying 2 Introduction to encapsulation of food ingredients 2.1 Introduction 2.2 Encapsulation of food ingredients 2.3 The core and wall for encapsulation 2.3.1 Carbohydrates 2.3.2 Proteins 2.3.3 Lipids 2.4 Encapsulation techniques 2.4.1 Chemical encapsulation processes 2.4.1.1 Coacervation 2.4.1.2 Inclusion complexation 2.4.1.3 Liposome entrapment 2.4.2 Mechanical or physical encapsulation processes 2.4.2.1 Emulsification 2.4.2.2 Spray chilling, spray cooling and fluidized bed drying 2.4.2.3 Freeze drying 2.4.2.4 Extrusion 2.4.2.5 Electrohydrodynamic technique for microencapsulation: electrospraying and electrospinning 2.4.2.6 Spray drying 2.5 The lexicon of encapsulation 3 Spray drying for encapsulation 3.1 Introduction 3.2 Principle of encapsulation by spray drying 3.3 Process steps and parameters of encapsulation by spray drying 3.3.1 Emulsion formation 3.3.1.1 Rationale of emulsification step 3.3.1.2 Emulsion parameters influencing encapsulation efficiency 3.3.2 Spray drying of emulsion 3.3.2.1 Atomization of the emulsion and influencing parameters 3.3.2.2 Drying of the emulsion droplets and influencing parameters 3.4 Food ingredients encapsulated by spray drying 3.4.1 Microorganisms 3.4.2 Flavors 3.4.3 Bioactive food components 4 Selection of wall material for encapsulation by spray drying 4.1 Introduction 4.2 Characteristics of wall materials for encapsulation by spray drying 4.2.1 Solubility 4.2.2 Emulsification property 4.2.3 Film-forming ability 4.2.4 Viscosity 4.2.5 Glass transition 4.2.6 Degree of crystallinity 4.3 Approaches to choosing wall materials for encapsulation 4.3.1 Estimation of drying kinetics and drying curve analysis for wall material selection 4.3.1.1 Isothermal drying method 4.3.1.2 Estimation of drying kinetics under simulated conditions of spray drying 4.3.2 Estimation of emulsification capacity 4.3.3 Analysis of viscosity and rheological characteristics of wall material dispersion 4.3.4 Determination of thermal properties of wall materials 4.4 Commonly used wall materials for encapsulation of food ingredients by spray drying 4.4.1 Gum Arabic 4.4.2 Maltodextrin 4.4.3 Whey protein (concentrate or isolate) 4.4.4 Gelatin 4.4.5 Sodium caseinate 4.4.6 Modified starches 4.4.7 Chitosan 5 Encapsulation of probiotics by spray drying 5.1 Introduction 5.2 Definition of probiotics and significance of probiotics encapsulation 5.3 Probiotic characteristics of importance to spray drying encapsulation 5.4 Criteria to decide suitability of wall material for encapsulation of probiotics 5.5 Selection of spray drying process parameters 5.5.1 Effect of atomization on probiotic cell viability 5.5.2 Effect of spray drying process conditions on probiotic cell survival 5.5.2.1 Thermal effect of spray drying process on cell viability 5.5.2.2 Dehydration effect of spray drying process on cell viability 5.6 Stability of spray dried probiotic microencapsulates to gastric environment 6 Encapsulation of flavors and specialty oils 6.1 Introduction 6.2 Selective diffusion theory and mechanisms of volatile retention during spray drying 6.3 Performance parameters of flavor encapsulation by spray drying 6.3.1 Encapsulation efficiency 6.3.1.1 Total oil analysis 6.3.1.2 Surface oil analysis 6.3.2 Lipid oxidation 6.3.2.1 Peroxide value determination 6.3.2.2 Active oxygen determination 6.3.3 Morphology and particle size 6.4 Factors influencing encapsulation of flavors and oils by spray drying 6.4.1 Emulsion-related factors 6.4.1.1 Wall material 6.4.1.2 Core 6.4.2 Spray drying-related factors 6.4.2.1 Atomization factors 6.4.2.2 Inlet and exit air temperatures 6.4.2.3 Feed temperature 7 Encapsulation of bioactive ingredients by spray drying 7.1 Introduction 7.2 Spray drying for encapsulation of polyphenols 7.2.1 Polyphenols and their functional properties 7.2.2 Rationale for encapsulation of polyphenols 7.2.3 Influence of core nature on encapsulation efficiency 7.2.4 Influence of wall material selection and spray drying process parameters on polyphenolic core retention 7.3 Spray drying encapsulation of vitamins 7.3.1 The functional benefits of vitamins 7.3.2 Vitamin stability and rationale for encapsulation of vitamins 7.3.3 Influence of wall material and feed composition on vitamin encapsulation 7.3.4 Influence of spray drying process parameters on vitamin encapsulation 7.4 Spray drying encapsulation of carotenoids 7.4.1 Carotenoids and their functional significance 7.4.2 Rationale for encapsulation of carotenoids 7.4.3 Effect of wall material selection and feed composition on encapsulation of carotenoids 7.4.4 Effect of spray drying process conditions on encapsulation of carotenoids 8 Spray drying for nanoencapsulation of food components 8.1 Introduction 8.2 Introduction to food nanoparticles and nanoencapsulation 8.3 Nano spray dryer 8.3.1 Operation principle of nano spray dryer 8.3.1.1 Piezo-electric driven vibrating mesh atomization 8.3.1.2 Heating mode, hot air flow pattern in and configuration of spray chamber 8.3.1.3 Product separation by electrostatic precipitator 8.4 Nanoencapsulation of food bioactive compounds by nano spray dryer 8.5 Analytical methods to characterize nanoencapsulates in foods 8.5.1 Electron microscopy 8.5.1.1 Scanning electron microscopy 8.5.1.2 Transmission electron microscopy 8.5.1.3 Atomic force microscopy 8.5.1.4 Atmospheric scanning electron microscopy 8.5.2 Quantification of nanoparticles’ size and mass by electron microscopy 9 Functional properties of spray dried encapsulates 9.1 Introduction 198 9.2 Controlled release of encapsulated bioactive compounds 9.2.1 Controlled release by dissolution 9.2.2 Controlled release by diffusion 9.3 Masking of off-taste by spray drying encapsulation 9.4 Improvement in stability of encapsulated bioactive compounds 10 Analysis of spray dried encapsulates 10.1 Introduction 10.2 Analysis of physical characteristics of spray dried encapsulates 10.2.1 Moisture content 10.2.2 Particle size 10.3 Analysis of the efficiency of spray drying encapsulation process 10.3.1 Estimation of encapsulation efficiency 10.3.1.1 Encapsulation efficiency of specialty oils 10.3.1.2 Encapsulation efficiency of vitamins and polyphenolic compounds 10.3.1.3 Encapsulation efficiency of flavors and other volatile compounds 10.3.1.4 Encapsulation efficiency of probiotic cells 10.4 Analysis of the stability of spray dried microencapsulates 10.4.1 Analysis of probiotic cell stability under simulated in vitro gastrointestinal conditions 10.4.2 Analysis of oxidative stability for lipophilic core compounds 10.4.2.1 Estimation of peroxide value by spectrophotometry method 10.4.2.2 Rancimat method for estimation of peroxide value 10.4.2.3 Gas chromatography method for analysis of oxidative stability 10.4.3 Analysis of the functional properties of spray dried encapsulates 10.4.3.1 Study of core release from microencapsulates 10.4.3.2 Taste-masking effects 11 Modeling approach for spray drying and encapsulation applications 11.1 Introduction 11.2 Computational fluid dynamics modeling 11.2.1 Conservation of mass equation 11.2.2 Conservation of momentum equation 11.2.3 Conservation of energy equation 11.3 Modeling of spray drying process – a theoretical perspective 11.3.1 Atomization 11.3.1.1 Boundary conditions for atomization models 11.3.2 Spray-air contact 11.3.2.1 Reference frames 11.3.2.2 Turbulence models 11.3.2.3 Droplet/particle trajectory 11.3.2.4 Droplet temperature 11.3.2.5 Droplet residence time 11.3.2.6 Particle impact position 11.3.3 Droplet drying and particle formation 11.4 Modeling of core release from encapsulates 12 Synergistic spray drying techniques for encapsulation 12.1 Introduction 12.2 Spray fluidized bed coating for encapsulation 12.2.1 Theory of fluidization 12.2.2 Fluid bed encapsulation – process steps and influential factors 12.2.2.1 Atomization 12.2.2.2 Droplet-particle interactions 12.2.2.3 Drying of coating material on particle surface 12.2.2.4 Food ingredient applications of spray fluidized bed coating 12.2.2.5 Challenges associated with spray fluidized bed coating 12.2.2.6 Recent advancements in spray fluidized bed coating 12.3 Spray-freeze-drying for encapsulation 12.3.1 Spray freezing 12.3.1.1 Spray freezing into vapor (SFV) 12.3.1.2 Spray freezing into vapor over liquid (SFV/L) 12.3.1.3 Spray freezing into liquid (SFL) 12.3.2 Freeze drying 12.3.2.1 Conventional freeze drying 12.3.2.2 Atmospheric freeze drying 12.3.3 Factors affecting the encapsulation efficiency of SFD process 13 Industrial relevance and commercial applications of spray dried active food encapsulates 13.1 Introduction 13.2 Applications of spray dried encapsulates in the food industries 13.2.1 Confectionery industry 13.2.2 Bakery industry 13.2.3 Other product categories 13.3 Cost analysis of the spray drying encapsulated active ingredient 13.4 Major industry players producing spray dried encapsulated food ingredients 13.4.1 Symrise 13.4.2 International Flavors & Fragrances (IFF) 13.4.3 Firmenich 13.4.4 Givaudan 13.4.5 Takasago International Corporation 13.4.6 TasteTech 13.4.7 Kievit 13.4.8 Synthite 13.5 Challenges and future scope of the spray drying encapsulation of food ingredients
Langue(s) :	Anglais
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