Microencapsulation by Spray Drying
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Published:
Dec 30, 2018
Keywords:
Microencapsulation Microcapsule Spray Drying Core Material Wall Material
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Abstract
Microencapsulation techniques or micro-packaging, it is a food processing technique that was originally in a solid, liquid or gas into a solid or called a microcapsule. The material inside the microcapsule was referredto the core material, internal phase, active, or fill, whereas the wall is sometimes called shell, coating material, carrier, or membrane. Many foods are sensitive to environmental conditions such as sunlight, heat, and oxygen which may cause of the food deterioration. The creation of microencapsulation solves such problems in terms of extending the shelf life, odor retention and improving the flow properties of food. The spray drying method is preferred method for encapsulating food. This method has been used for a long time, low cost and efficiency. The principle of spray drying is the production of powdery dry matter by spraying the liquid mixture into hot air. This method is commonly used in the food industry to produce microbial safe food, eliminate chemical or biological defects, reduce the cost in storage, transportation and get a product with specific characteristics.
Article Details
How to Cite
Thiengnoi, P. (2018). Microencapsulation by Spray Drying. Vocational Education Central Region Journal, 2(2), 20–28. Retrieved from https://so06.tci-thaijo.org/index.php/IVECJournal/article/view/246497
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Academic Article
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บทความ ข้อมูล เนื้อหา รูปภาพ ฯลฯ ที่ได้รับการตีพิมพ์ในวารสาร การอาชีวศึกษาภาคกลาง ถือเป็นลิขสิทธิ์ของวารสารการอาชีวศึกษาภาคกลางหากบุคคลหรือหน่วยงานใดต้องการนำทั้งหมดหรือส่วนใดส่วนหนึ่ง ไปเผยแพร่ต่อหรือเพื่อกระทำการใด ๆ กองบรรณาธิการไม่สงวนสิทธิ์ ในการคัดลอกบทความเพื่อการศึกษาแต่ให้อ้างอิงแหล่งที่มาให้ครบถ้วน สมบูรณ์ สงวนสิทธิ์ โดย สถาบันการอาชีวศึกษาภาคกลาง 4 ที่ตั้ง 90 ถนนเทศา ตำบลพระปฐมเจดีย์ อำเภอเมือง จังหวัดนครปฐม โทรศัพท์ 034 242 856 , โทรสาร 034 242 858 ISSN : 3056-9176 (print) ISSN : 2985-2382 (online) |
References
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2. Augustin, M.N., Sanguansri, L., Margetts, C. and Young, B. (2001). Microencapsulation of food ingredients. J. Technology. 53 (6), pp., 220-223.
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4. Bhandari, B.R. and Darcy, B.R. (1996). Microencapsulation of flavor compounds. J. Food Australia. 48 (12) , pp., 547-551.
5. Celik, M. and Wendel, S.C. (2005). Spray drying and pharmaceutical applications. In Handbook of pharmaceutical granulation technology. 2nd ed. (ed. D.M. Parikh). pp.129-157. Boca Raton, FL: Taylor and Francis.
6. Danviriyakul, S., McClements, D.J., Decker, E., Nawar, W.W. and Chinachoti, P. (2002). Physical stability of spray-dried milk fat emulsion as affected by emulsifiers and processing conditions. J. Food Science. 67 (6) , pp., 2183-2189.
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7. DzieZak, J.D. (1988). Microencapsulation and encapsulated ingredients. J. Food technology. 2 (4) , pp., 36-151.
8. Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A. and Saurel, R. (2007). Applications of spray-drying in microencapsulation of food ingredients: An overview. J. Food Research International. 40 (9) , pp., 1107-1121.
9. Gibbs, B.F., Kermasha, S., Alli, I. and Mulligan, C.N. (1999). Encapsulation in the food industry: a review. J. Food Sciences and Nutrtion. 50 (3) , pp., 213-224.
10. Hogan, S.A., McNamee, B.F., O’Riordan, E.D. and O’Sullivan, M. (2001a). Emulsification and Microencapsulation properties of sodium caseinate/carbohydrate blends. J. international Dairy Journal. 11 (3) , pp., 137-144.
11. Hogan, S.A., McNamee, B.F., O’Riordan, E.D. and O’Sullivan, M. (2001b). Microencapsulation properties of whey protein concentrate 75. J. Food Science. 66 (5) , pp., 675-680.
12. Jackson, L.S. and Lee, K. (1991). Microencapsulation and the food-industry. J. LWT-Food Science and Technology. 24 (4), pp., 289-297.
13. Jafari, S.M., Assadpoor, E., Bhandari, B. and He, Y. (2008). Nano-particle encapsulation of fish oil bySpray drying. J. Food Research International. 41 (2) , pp., 172-183.
14. Kagami, Y., Sugimura, S., Fujishima, N., Matsuda, K., Kometani, T. and Matsumura, Y. (2003).Oxidative stability, structure, and physical characteristics of microcapsules formed by sprayDrying of fish oil with protein and dextrin wall materials. J. Food Science. 68 (7), pp., 2248-2255.
15. Kanakdande, D., Bhosale, R., and Singhal, R.S. (2007). Stability of cumin oleoresin microencapsulated in different combination of gum Arabic, maltodextrin and modified starch. J. Carbohydrate Polymers. 67(4) , pp., 536-541.
16. Karel, M. and Langer, R. (1988). Controlled release of food additivers. In Flavor encapsulation. (ed. S.J. Risch and G.A. Reineccius). pp 177-191. Washington, DC: American Chemical Sociecty.
17. Kenyon, M.M. (1955). Modified starch, maltodextrin and corn syrup solids as wall materials for foodEncapsulation. Encapsulation and Controlled Release of Food Ingredients. 590 pp., 42-50.
18. Keogh, M.K. (2005). Spray-dried microencapsulated fat powders. In Encapsulated and powderedFood. (ed. C. Onwulata). pp. 477-483. Boca Raton, FL: Taylor and Francis.
19. Keogh, M.K., O’Kennedy, B.T., Kelly, J., Auty, M.A., Kelly, P.M., Fureby, A. and Haahr, A.M. (2001).Stability to oxidation of spray-dried fish oil powder microencapsulated using milk ingredients.J. Food Science. 66 (2), pp., 217-224.
20. Krishnan, S., Bhosale, R. and Singhal, R.S. (2005). Microencapsulation of cardamom oleoresin: Evaluation of blends of gum Arabic, maltodextrin and a modified starch as wall materials.J. Carbohydrate polymers. 61 (1), pp., 95-102.
21. Masters, K. (1991). Spray drying handbook. 5th ed. Essex: Longman Scientific and Technical.
22. McNamee, B.F., O’Riordan, E.D. and O’Sollivan, M. (2001). Effect of partial replacement of gumArabic with carbohydrate on its microencapsulation properties. J. Agricultural and Food Chemistry. 49 (7), pp., 3385-3388.
23. Onwulata, C., Smith, P.W., Craig.Jr.J.C. and Holsinger, V.H. (1994). Physical properties of encapsulated Spray dried milk fat. J. Food Science. 59 (2), pp., 316-320.
24. Reineccius, G.A. (1988). Spray-drying of food flavors. In Flavor encapsulation. (ed. G.A. Reineccius and S.L. Risch). pp. 55-56. Washington DC: American Chemical Society.
25. Reineccius, G.A. (1989). Flavor encapsulation. J. Food Review International. 5 (2), pp., 147-176.
26. Risch, S.J. (1995). Encapsulation: overview of uses and techniques. In Encapsulation and controlled Release of food ingredients. (ed. S.J. Risch and G.A. Reineccius). pp. 2-7. Washington Dc: American Chemical Society.
27. Rosenberg, M. (1997). Milk derived whey protein-based microencapsulating agents and a method of use. U.S. Patent number. 5: 601,760.
28. Rosenberg, M. and Lee, S.L. (1993). Microstructure of whey protein/anhydrous milk fat emulsion.J. Food Structure. 12 (2), pp., 267-274.
29. Rosenberg, M. and Sheu, T.Y. (1996). Microencapsulation of volatiles by spray-drying in whey protein-based wall systems. J. International Dairy Journal. 6 (3), pp., 273-284.
30. Rosenberg, M. and Young, S.L. (1993). Whey Proteins as microencapsulating agents. Microencapsulating of anhydrous milk fat-structure evaluation. J. Food Structure. 12 (1), pp., 31-41.
31. Serfert, Y., Drusch, S. and Schwarz, K. (2009). Chemical stabilization of oils rich in long-chain polyunsaturated fatty acids during homogenization microencapsulation and storage. J. Food Chemistry. 113 (4), pp., 1106-1112.
32. Shahidi, F. and Han, X.O. (1993). Encapsulation of food ingredients. Critical review. J. Food ScienceAnd Nutrition. 33 (6), pp., 501-547.
33. Shaikh, J., Bhosale, R. and Singhal, R. (2006). Microencapsulation of black pepper oleoresin. J. Food Chemistry. 94 (1), pp., 105-110.
34. Shaw, F.V. (1997). Spray drying as an alternative granulation teehnique. In Handbook of pharmaceutical granulation technology. (ed. D.M. Parikh). pp.75-97. New York: Marcel Dekker Inc.
35. Sheu, T.Y. and Rosenberg, M. (1995). Microencapsulation by spray drying ethyl caprylate in whey Protein and carbohydrate wall systems. J. Food Science. 60 (1), pp., 98-103.
36. Sheu, T.Y. and Rosenberg, M. (1998). Microstruture of microcapsules consisting of whey proteins and carbohydrates. J. Food Science. 63 (3), pp., 491-494.
37. Shu, B., Yu, W., Zhao, Y. and Liu, X. (2006). Study on Microencapsulation of lycopene by spray-drying. J. Food Engineering. 76 (4), 664-669.
38. Soottitantawat, A., Bigeard, F., Yoshii, H., Furuta, T., Ohkawara, M. and Linko, P. (2005). Influenee of Emulsion and powder size on the stability of encapsulated D-limonene by spray drying.J. Innovative Food Science and Emerging Technologies. 6 (1), pp., 107-114.
39. Soottitantawat, A., Takayama, K., Okamura, K., Muranaka, D., Yoshii, H. and Furuta, T. (2005). Microencapsulation of L-menthol by spray drying and its release characteristics. J. Innovative Food Science and Emerging Technologies. 6 (2), pp., 163-170.
40. Thiengnoi, P. (2008). Microencapsulation of soybean oil by spray drying and fluidized bed agglomeration with soy protein isolate and maltodextrin. Ph.D. Dissertation Mahidol University.
41. Thiengnoi, P., Suphantharka, M. and Wongkongkatep, P. (2012). Influence of binder type andConcentration on physical properties of agglomerated, spray-dried, and high oil loaded microcapsules. J. Food of Agriculture and Environment. 10 (3-4), pp., 141-150.
42. Verhey, J.G.P. (1972). Vacuole formation in spray powders particles.1.Air incorporation and bubble Expansion. J. Netherlands Milk and Dairy. 26 (5), pp., 86-202.
43. Young, S.L., Sarda, X. and Rosenbergn M. (1993a). Microencapsulating properties of whey proteins.1. Microencapsulation of anhydrous milk fat. J. Dairy Science. 76 (10), pp., 2868-2877.
44. Young, S.L., Sarda, X. and Rosenbergn M. (1993b). Microencapsulating properties of whey proteins.2.Combination of whey proteins with carbohydrates.. J. Dairy Science. 76 (10), pp., 2878-2885.
45. Zeller, B.L., Saleeb, F.Z. and Ludescher, R.D. (1988). Trendsin development of porous carbohydrate food ingredients for use in flavor encapsulation. J. Food Science and Technology. 9 (11-12 ), pp., 389-394.
2. Augustin, M.N., Sanguansri, L., Margetts, C. and Young, B. (2001). Microencapsulation of food ingredients. J. Technology. 53 (6), pp., 220-223.
3. Bakan, J.A. (1973). Microencapsulation of food and related products. J. Technology. 27 (11), pp., 11-44.
4. Bhandari, B.R. and Darcy, B.R. (1996). Microencapsulation of flavor compounds. J. Food Australia. 48 (12) , pp., 547-551.
5. Celik, M. and Wendel, S.C. (2005). Spray drying and pharmaceutical applications. In Handbook of pharmaceutical granulation technology. 2nd ed. (ed. D.M. Parikh). pp.129-157. Boca Raton, FL: Taylor and Francis.
6. Danviriyakul, S., McClements, D.J., Decker, E., Nawar, W.W. and Chinachoti, P. (2002). Physical stability of spray-dried milk fat emulsion as affected by emulsifiers and processing conditions. J. Food Science. 67 (6) , pp., 2183-2189.
6. DeZarn, T.J. (1995). Food ingredient encapsulation: an overview. In Encapsulation and controlled release of food ingredients. (ed. S.J. Risch and G.A. Reineccius). pp 74-86. Washington DC:American Chemical Society.
7. DzieZak, J.D. (1988). Microencapsulation and encapsulated ingredients. J. Food technology. 2 (4) , pp., 36-151.
8. Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A. and Saurel, R. (2007). Applications of spray-drying in microencapsulation of food ingredients: An overview. J. Food Research International. 40 (9) , pp., 1107-1121.
9. Gibbs, B.F., Kermasha, S., Alli, I. and Mulligan, C.N. (1999). Encapsulation in the food industry: a review. J. Food Sciences and Nutrtion. 50 (3) , pp., 213-224.
10. Hogan, S.A., McNamee, B.F., O’Riordan, E.D. and O’Sullivan, M. (2001a). Emulsification and Microencapsulation properties of sodium caseinate/carbohydrate blends. J. international Dairy Journal. 11 (3) , pp., 137-144.
11. Hogan, S.A., McNamee, B.F., O’Riordan, E.D. and O’Sullivan, M. (2001b). Microencapsulation properties of whey protein concentrate 75. J. Food Science. 66 (5) , pp., 675-680.
12. Jackson, L.S. and Lee, K. (1991). Microencapsulation and the food-industry. J. LWT-Food Science and Technology. 24 (4), pp., 289-297.
13. Jafari, S.M., Assadpoor, E., Bhandari, B. and He, Y. (2008). Nano-particle encapsulation of fish oil bySpray drying. J. Food Research International. 41 (2) , pp., 172-183.
14. Kagami, Y., Sugimura, S., Fujishima, N., Matsuda, K., Kometani, T. and Matsumura, Y. (2003).Oxidative stability, structure, and physical characteristics of microcapsules formed by sprayDrying of fish oil with protein and dextrin wall materials. J. Food Science. 68 (7), pp., 2248-2255.
15. Kanakdande, D., Bhosale, R., and Singhal, R.S. (2007). Stability of cumin oleoresin microencapsulated in different combination of gum Arabic, maltodextrin and modified starch. J. Carbohydrate Polymers. 67(4) , pp., 536-541.
16. Karel, M. and Langer, R. (1988). Controlled release of food additivers. In Flavor encapsulation. (ed. S.J. Risch and G.A. Reineccius). pp 177-191. Washington, DC: American Chemical Sociecty.
17. Kenyon, M.M. (1955). Modified starch, maltodextrin and corn syrup solids as wall materials for foodEncapsulation. Encapsulation and Controlled Release of Food Ingredients. 590 pp., 42-50.
18. Keogh, M.K. (2005). Spray-dried microencapsulated fat powders. In Encapsulated and powderedFood. (ed. C. Onwulata). pp. 477-483. Boca Raton, FL: Taylor and Francis.
19. Keogh, M.K., O’Kennedy, B.T., Kelly, J., Auty, M.A., Kelly, P.M., Fureby, A. and Haahr, A.M. (2001).Stability to oxidation of spray-dried fish oil powder microencapsulated using milk ingredients.J. Food Science. 66 (2), pp., 217-224.
20. Krishnan, S., Bhosale, R. and Singhal, R.S. (2005). Microencapsulation of cardamom oleoresin: Evaluation of blends of gum Arabic, maltodextrin and a modified starch as wall materials.J. Carbohydrate polymers. 61 (1), pp., 95-102.
21. Masters, K. (1991). Spray drying handbook. 5th ed. Essex: Longman Scientific and Technical.
22. McNamee, B.F., O’Riordan, E.D. and O’Sollivan, M. (2001). Effect of partial replacement of gumArabic with carbohydrate on its microencapsulation properties. J. Agricultural and Food Chemistry. 49 (7), pp., 3385-3388.
23. Onwulata, C., Smith, P.W., Craig.Jr.J.C. and Holsinger, V.H. (1994). Physical properties of encapsulated Spray dried milk fat. J. Food Science. 59 (2), pp., 316-320.
24. Reineccius, G.A. (1988). Spray-drying of food flavors. In Flavor encapsulation. (ed. G.A. Reineccius and S.L. Risch). pp. 55-56. Washington DC: American Chemical Society.
25. Reineccius, G.A. (1989). Flavor encapsulation. J. Food Review International. 5 (2), pp., 147-176.
26. Risch, S.J. (1995). Encapsulation: overview of uses and techniques. In Encapsulation and controlled Release of food ingredients. (ed. S.J. Risch and G.A. Reineccius). pp. 2-7. Washington Dc: American Chemical Society.
27. Rosenberg, M. (1997). Milk derived whey protein-based microencapsulating agents and a method of use. U.S. Patent number. 5: 601,760.
28. Rosenberg, M. and Lee, S.L. (1993). Microstructure of whey protein/anhydrous milk fat emulsion.J. Food Structure. 12 (2), pp., 267-274.
29. Rosenberg, M. and Sheu, T.Y. (1996). Microencapsulation of volatiles by spray-drying in whey protein-based wall systems. J. International Dairy Journal. 6 (3), pp., 273-284.
30. Rosenberg, M. and Young, S.L. (1993). Whey Proteins as microencapsulating agents. Microencapsulating of anhydrous milk fat-structure evaluation. J. Food Structure. 12 (1), pp., 31-41.
31. Serfert, Y., Drusch, S. and Schwarz, K. (2009). Chemical stabilization of oils rich in long-chain polyunsaturated fatty acids during homogenization microencapsulation and storage. J. Food Chemistry. 113 (4), pp., 1106-1112.
32. Shahidi, F. and Han, X.O. (1993). Encapsulation of food ingredients. Critical review. J. Food ScienceAnd Nutrition. 33 (6), pp., 501-547.
33. Shaikh, J., Bhosale, R. and Singhal, R. (2006). Microencapsulation of black pepper oleoresin. J. Food Chemistry. 94 (1), pp., 105-110.
34. Shaw, F.V. (1997). Spray drying as an alternative granulation teehnique. In Handbook of pharmaceutical granulation technology. (ed. D.M. Parikh). pp.75-97. New York: Marcel Dekker Inc.
35. Sheu, T.Y. and Rosenberg, M. (1995). Microencapsulation by spray drying ethyl caprylate in whey Protein and carbohydrate wall systems. J. Food Science. 60 (1), pp., 98-103.
36. Sheu, T.Y. and Rosenberg, M. (1998). Microstruture of microcapsules consisting of whey proteins and carbohydrates. J. Food Science. 63 (3), pp., 491-494.
37. Shu, B., Yu, W., Zhao, Y. and Liu, X. (2006). Study on Microencapsulation of lycopene by spray-drying. J. Food Engineering. 76 (4), 664-669.
38. Soottitantawat, A., Bigeard, F., Yoshii, H., Furuta, T., Ohkawara, M. and Linko, P. (2005). Influenee of Emulsion and powder size on the stability of encapsulated D-limonene by spray drying.J. Innovative Food Science and Emerging Technologies. 6 (1), pp., 107-114.
39. Soottitantawat, A., Takayama, K., Okamura, K., Muranaka, D., Yoshii, H. and Furuta, T. (2005). Microencapsulation of L-menthol by spray drying and its release characteristics. J. Innovative Food Science and Emerging Technologies. 6 (2), pp., 163-170.
40. Thiengnoi, P. (2008). Microencapsulation of soybean oil by spray drying and fluidized bed agglomeration with soy protein isolate and maltodextrin. Ph.D. Dissertation Mahidol University.
41. Thiengnoi, P., Suphantharka, M. and Wongkongkatep, P. (2012). Influence of binder type andConcentration on physical properties of agglomerated, spray-dried, and high oil loaded microcapsules. J. Food of Agriculture and Environment. 10 (3-4), pp., 141-150.
42. Verhey, J.G.P. (1972). Vacuole formation in spray powders particles.1.Air incorporation and bubble Expansion. J. Netherlands Milk and Dairy. 26 (5), pp., 86-202.
43. Young, S.L., Sarda, X. and Rosenbergn M. (1993a). Microencapsulating properties of whey proteins.1. Microencapsulation of anhydrous milk fat. J. Dairy Science. 76 (10), pp., 2868-2877.
44. Young, S.L., Sarda, X. and Rosenbergn M. (1993b). Microencapsulating properties of whey proteins.2.Combination of whey proteins with carbohydrates.. J. Dairy Science. 76 (10), pp., 2878-2885.
45. Zeller, B.L., Saleeb, F.Z. and Ludescher, R.D. (1988). Trendsin development of porous carbohydrate food ingredients for use in flavor encapsulation. J. Food Science and Technology. 9 (11-12 ), pp., 389-394.