The DOI matches its Crossref record; 68 of the 68 references it cites were found in a registry or an index.
Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies
Open accessAbstract
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.
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Cites
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Applications of spray-drying in microencapsulation of food ingredients: An overview
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Encapsulation Efficiency of Food Flavours and Oils during Spray Drying
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Encapsulation of probiotic living cells: From laboratory scale to industrial applications
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MICROENCAPSULATION BY SPRAY DRYING
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Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility
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Microencapsulated chitosan nanoparticles for lung protein delivery
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Metadata
- Authors
- Piñón-Balderrama, C. I., Leyva-Porras, C., Terán-Figueroa, Y., Espinosa-Solís, V., Álvarez-Salas, C., & Saavedra-Leos, M. Z.
- Venue
- Processes
- Publisher
- MDPI AG
- Published
- 2020-07-24
- Volume
- 8
- Issue
- 8
- Pages
- 889
- ISSN
- 2227-9717 (ISSN-L)
- OpenAlex
- W3044780964
- Cited by
- 266
- References
- 68
- FWCI
- 14.20
- Type
- journal article
- Language
- en
- Open access
- gold
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- Piñón-Balderrama, C. I., Leyva-Porras, C., Terán-Figueroa, Y., Espinosa-Solís, V., Álvarez-Salas, C., & Saavedra-Leos, M. Z. (2020). Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies. Processes. https://doi.org/10.3390/pr8080889
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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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