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Encapsulation Efficiency of Food Flavours and Oils during Spray Drying
Abstract
Microencapsulation is a rapidly expanding technology which is a unique way to package materials in the form of micro- and nano-particles, and has been well developed and accepted within the pharmaceutical, chemical, food and many other industries. Spray drying is the most commonly used encapsulation technique for food products. A successful spray drying encapsulation relies on achieving high retention of the core materials especially volatiles and minimum amounts of the surface oil on the powder particles for both volatiles and non-volatiles during the process and storage. The properties of wall and core materials and the prepared emulsion along with the drying process conditions will influence the efficiency and retention of core compounds. This review highlights the new developments in spray drying microencapsulation of food oils and flavours with an emphasis on the encapsulation efficiency during the process and different factors which can affect the efficiency of spray drying encapsulation.
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Citations
Cited by
Biopolymer nano-particles and natural nano-carriers for nano-encapsulation of phenolic compounds
Faridi Esfanjani, A., & Jafari, S. M. (2016) · Colloids and Surfaces B: Biointerfaces · doi:10.1016/j.colsurfb.2016.06.053 · Cited by 544
Self-citationNano spray drying for encapsulation of pharmaceuticals
Arpagaus, C., Collenberg, A., Rütti, D., Assadpour, E., & Jafari, S. M. (2018) · International Journal of Pharmaceutics · doi:10.1016/j.ijpharm.2018.05.037 · Cited by 389
Self-citationMcClements, D. J. (2017) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2016.12.005 · Cited by 267
Micro/nano-encapsulated phase change materials (PCMs) as emerging materials for the food industry
Alehosseini, E., & Jafari, S. M. (2019) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2019.07.003 · Cited by 242
Self-citationProduction of microcapsules containing Bifidobacterium BB-12 by emulsification/internal gelation
Holkem, A. T., Raddatz, G. C., Barin, J. S., Moraes Flores, É. M., Muller, E. I., Codevilla, C. F., Jacob-Lopes, E., Ferreira Grosso, C. R., & de Menezes, C. R. (2017) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2016.07.013 · Cited by 88
Metadata
- Authors
- Jafari, S. M., Assadpoor, E., He, Y., & Bhandari, B.
- Venue
- Drying Technology
- Publisher
- Informa UK Limited
- Published
- 2008-07
- Volume
- 26
- Issue
- 7
- Pages
- 816-835
- ISSN
- 0737-3937 (ISSN-L)
- 1532-2300
- OpenAlex
- W2101419616
- Cited by
- 1,059
- References
- 0
- FWCI
- 15.27
- Type
- journal article
- Language
- en
- Open access
- closed
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- Jafari, S. M., Assadpoor, E., He, Y., & Bhandari, B. (2008). Encapsulation Efficiency of Food Flavours and Oils during Spray Drying. Drying Technology. https://doi.org/10.1080/07373930802135972
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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