Spray Drying Techniques for Food Ingredient Encapsulation E-Book

C. Anandharamakrishnan

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Sprache: Englisch

Veröffentlichungsjahr: 2015

Beschreibung

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.

Leseprobe

Table of Contents

Cover

Title Page

About the authors

Preface

Acknowledgments

1 Introduction to spray drying

1.1 INTRODUCTION

1.2 STAGE 1: ATOMIZATION

1.3 STAGE 2: SPRAY-AIR CONTACT

1.4 STAGE 3: EVAPORATION OF MOISTURE

1.5 STAGE 4: PARTICLE SEPARATION

1.6 MORPHOLOGY OF SPRAY DRIED PARTICLES

1.7 SPRAY-DRYING PROCESS PARAMETERS AND THEIR INFLUENCE ON PRODUCT QUALITY

1.8 PARAMETERS OF SPRAY-AIR CONTACT AND EVAPORATION

1.9 TYPES OF SPRAY DRYER

1.10 APPLICATIONS AND ADVANTAGES OF SPRAY DRYING

References

2 Introduction to encapsulation of food ingredients

2.1 INTRODUCTION

2.2 ENCAPSULATION OF FOOD INGREDIENTS

2.3 THE CORE AND WALL FOR ENCAPSULATION

2.4 ENCAPSULATION TECHNIQUES

2.5 THE LEXICON OF ENCAPSULATION

References

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

3.4 FOOD INGREDIENTS ENCAPSULATED BY SPRAY DRYING

References

4 Selection of wall material for encapsulation by spray drying

4.1 INTRODUCTION

4.2 CHARACTERISTICS OF WALL MATERIALS FOR ENCAPSULATION BY SPRAY DRYING

4.3 APPROACHES TO CHOOSE WALL MATERIALS FOR ENCAPSULATION

4.4 COMMONLY USED WALL MATERIALS FOR ENCAPSULATION OF FOOD INGREDIENTSBY SPRAY DRYING

References

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

5.6 STABILITY OF SPRAY DRIED PROBIOTIC MICROENCAPSULATES TO GASTRIC ENVIRONMENT

References

6 Encapsulation of flavorsand 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

6.4 FACTORS INFLUENCING ENCAPSULATION OF FLAVORS AND OILS BY SPRAY DRYING

References

7 Encapsulation of bioactive ingredients by spray drying

7.1 INTRODUCTION

7.2 SPRAY DRYING FOR ENCAPSULATION OF POLYPHENOLS

7.3 SPRAY DRYING ENCAPSULATION OF VITAMINS

7.4 SPRAY DRYING ENCAPSULATION OF CAROTENOIDS

References

8 Spray drying for nanoencapsulation of food components

8.1 INTRODUCTION

8.2 INTRODUCTION TO FOOD NANOPARTICLES AND NANOENCAPSULATION

8.3 NANO SPRAY DRYER

8.4 NANOENCAPSULATION OF FOOD BIOACTIVE COMPOUNDS BY NANO SPRAY DRYER

8.5 ANALYTICAL METHODS TO CHARACTERIZE NANOENCAPSULATES IN FOODS

References

9 Functional properties of spray dried encapsulates

9.1 INTRODUCTION

9.2 CONTROLLED RELEASE OF ENCAPSULATED BIOACTIVE COMPOUNDS

9.3 MASKING OF OFF-TASTE BY SPRAY DRYING ENCAPSULATION

9.4 IMPROVEMENT IN STABILITY OF ENCAPSULATED BIOACTIVE COMPOUNDS

References

10 Analysis of spray dried encapsulates

10.1 INTRODUCTION

10.2 ANALYSIS OF PHYSICAL CHARACTERISTICS OF SPRAY DRIED ENCAPSULATES

10.3 ANALYSIS OF THE EFFICIENCY OF SPRAY DRYING ENCAPSULATION PROCESS

10.4 ANALYSIS OF THE STABILITY OF SPRAY DRIED MICROENCAPSULATES

References

11 Modeling approach for spray drying and encapsulation applications

11.1 INTRODUCTION

11.2 COMPUTATIONAL FLUID DYNAMICS MODELING

11.3 MODELING OF SPRAY DRYING PROCESS – A THEORETICAL PERSPECTIVE

11.4 MODELING OF CORE RELEASE FROM ENCAPSULATES

References

12 Synergistic spray drying techniques for encapsulation

12.1 INTRODUCTION

12.2 SPRAY FLUIDIZED BED COATING FOR ENCAPSULATION

12.3 SPRAY-FREEZE-DRYING FOR ENCAPSULATION

References

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

13.3 COST ANALYSIS OF THE SPRAY DRYING ENCAPSULATED ACTIVE INGREDIENT

13.4 MAJOR INDUSTRY PLAYERS PRODUCING SPRAY DRIED ENCAPSULATED FOOD INGREDIENTS

13.5 CHALLENGES AND FUTURE SCOPE OF THE SPRAY DRYING ENCAPSULATION OF FOOD INGREDIENTS

References

Index

Advert Page

End User License Agreement

List of Tables

Chapter 01

Table 1.1 Rationale for atomizer classification.

Table 1.2 Criteria for selection of spray dryer design (Modified from Masters, 1991).

Table 1.3 Food applications of spray drying.

Chapter 02

Table 2.1 Encapsulation techniques.

Table 2.2 Summary of different micro and nanoencapsulation techniques.

Chapter 03

Table 3.1 Principles and parameters of commonly used emulsification techniques.

Table 3.2 Application of spray drying in the encapsulation of probiotics.

Table 3.3 Application of spray drying in the encapsulation of flavors.

Table 3.4 Application of spray drying in the encapsulation of bioactive compounds.

Chapter 04

Table 4.1 Properties of wall materials for encapsulation by spray drying.

Table 4.2 Relationship between DE, MW and

T

g

of maltodextrin

Table 4.3 Novel wall materials for encapsulation by spray drying.

Chapter 05

Table 5.1 Microencapsulation of probiotics by spray drying technique – an overview.

Chapter 06

Table 6.1 Microencapsulation of oils and flavors by spray drying – an overview.

Chapter 07

Table 7.1 Summary of process conditions employed for spray drying encapsulation of bioactive compounds.

Chapter 09

Table 9.1 Functional properties of spray dried encapsulates.

Chapter 10

Table 10.1 Calculation of shape parameters.

Table 10.2 Sphericity and particle shape descriptors.

List of Illustrations

Chapter 01

Figure 1.1 Process steps of spray drying. (1) Atomization. (2) Spray – hot air contact. (3) Evaporation of moisture. (4) Product separation.

Figure 1.2 Schematic of liquid instability

Figure 1.3 Mechanism of droplet formation

Figure 1.4 Rotary atomizer

Figure 1.5 Pressure nozzle.

Figure 1.6 (a) Two-fluid nozzle; (b) Spray emerging from two-fluid nozzle.

Figure 1.7 Ultrasonic atomizer

Figure 1.8 Mechanism of electrospraying.

Figure 1.9 A visual of the spray emerging from an electrohydrodynamic atomizer.

Figure 1.10 Spray dryer configurations: (a) co-current (left); (b) counter-current (right)

Figure 1.11 Temperature history during spray drying of a liquid droplet

Figure 1.12 A diagrammatic representation of the droplet drying process

Figure 1.13 Schematic diagram of the bubble inflation phenomenon during spray drying

Figure 1.14 A typical cyclone separator

Figure 1.15 Schematic of spray dryer with bag filter

Figure 1.16 Schematic of the working principle of electrostatic precipitator

Figure 1.17 Different morphologies due to bubble inflation during spray drying

Figure 1.18 Difference in particle morphology due to different Peclet number as influenced by different inlet/outlet temperature combinations. (a) Peclet No. ≈ 0.7. (b) Peclet No. ≈ 2.1

Figure 1.19 Different morphology patterns of spray dried particles. (a) Smooth surface (b) Blow-hole formation (c) Agglomerate (d) Dented surface.

Figure 1.20 Influence of spray dryer inlet temperature on the wet-bulb temperature of the gas (Anandharamakrishnan, 2008).

Figure 1.21 Psychrometric chart showing typical gas and particle inlet and outlet conditions (Anandharamakrishnan, 2008).

Figure 1.22 Moisture sorption isotherm of a WPI powder (Guggenheim-Anderson-De Boer (GAB) sorption isotherm model data)

Figure 1.23 Schematic of an open cycle spray dryer.

Figure 1.24 Schematic of a closed cycle spray dryer.

Figure 1.25 (a) Schematic of two stage spray dryer with its conical bottom attached to fluidized bed. (b) Pilot scale integrated fluidized bed spray dryer

Figure 1.26 (a) Short-form; (b) Tall-form spray dryer.

Figure 1.27 Applications of spray drying.

Chapter 02

Figure 2.1 Cumulative number of microencapsulation and microencapsulation/spray drying related articles published since 1974.

Figure 2.2 Schematic of a microencapsulated particle.

Figure 2.3 Food ingredients as ‘core’ for microencapsulation.

Figure 2.4 Classification of microencapsulates.

Figure 2.5 Food ingredients as ‘wall’ for microencapsulation.

Figure 2.6 Schematic representation of the coacervation process: (a) Core material (capsaicin) dispersion in solution of wall material (gelatin and gum of acacia); (b) coacervation of gelatin with acacia in the solution; (c) coacervation of insoluble complex on the surface of core; (d) shell formation by the addition of cross-linking solution (glutaraldehyde) (Jincheng and Siahao, 2010. Reproduced with permission of Taylor and Francis).

Figure 2.7 Flavor oil encapsulated by coacervation (Gouin, 2004. Reproduced with permission of Elsevier).

Figure 2.8 Structure of β-Cyclodextrin molecule.

Figure 2.9 Schematic of microencapsulation by inclusion complexation (Kayaci, 2012. Reproduced with permission of Elsevier).

Figure 2.10 Encapsulation by liposome entrapment.

Figure 2.11 Principle of the formation of multilayered emulsions.

Figure 2.12 Time-temperature data during freezing (Fellows, 2009. Reproduced with permission of Elsevier).

Figure 2.13 Environmental scanning electron microscopy image of canola oil beads encapsulated by 1% alginate with quercetin in the shell using extrusion technology (Waterhouse

et al

., 2014. Reproduced with permission of Elsevier).

Figure 2.14 Electrospraying cum electrospinning equipment at CSIR-CFTRI, India.

Chapter 03

Figure 3.1 Characteristic drying curve of most frequently used wall materials. Inset shows the typical microstructure of spray dried encapsulate with a blend of gum Arabic and Maltodextrin as wall material

Figure 3.2 Scanning Electron Micrograph of spray dried microcapsules of (a)

Bifidobacterium

Bb-12 (Castro-Cislaghi

et al

., 2012); (b)

Lactobacillus acidophilus

NCIMB 701748

Chapter 04

Figure 4.1 Isothermal drying rate curves of different wall materials

Figure 4.2 Experimental rig for determination of spray drying kinetics of maltodextrin solution

Figure 4.3 Drying kinetics of maltodextrin under mimicked spray drying conditions

Figure 4.4 Rheological behavior of suspensions.

Figure 4.5 Typical DSC thermogram of maltodextrin.

Figure 4.6 TGA thermogram of whey protein isolate and β-cyclodextrin

Figure 4.7 Structure of gum Arabic.

Figure 4.8 Structure of maltodextrin.

Figure 4.9 Effect of wall materials on free and net (−) hydroxycitric acid (HCA) recovery of microencapsulated powders

Figure 4.10 Chemical structure of chitosan

Chapter 05

Figure 5.1 Surface morphology of (a) freeze-dried and (b) spray dried microcapsules of

Lactobacillus plantarum

Figure 5.2 Schematic of the protective effect of trehalose on probiotic cell

Figure 5.3 SEM micrographs of

Lactobacillus

plantarum

: (a) unencapsulated, (b) FOS + DWPI microencapsulates

Figure 5.4 Encapsulation efficiency of microencapsulated

L

.

plantarum

with different wall material and core-to-wall ratio of 1 : 1 and 1 : 1.5

Figure 5.5 (a) Viability of

L. plantarum

after exposure to simulated gastric juice at pH 2.0 for four hours at 37°C. (b) Viability of

L. plantarum

after exposure to simulated intestinal juice for four hours at 37°C (Rajam and Anandharamakrishnan, 2015).

Chapter 06

Figure 6.1 Factors influencing flavor stability.

Figure 6.2 Selective diffusion theory vs. relative volatility theory.

Figure 6.3 Schematic of selective diffusion concept.

Figure 6.4 Spray drying process steps and their role in volatile retention.

Figure 6.5 Scheme of encapsulation of flavor/oil by spray drying.

Figure 6.6 Performance parameters of flavor encapsulation.

Figure 6.7 Parameters related to encapsulation efficiency.

Figure 6.8 Parameters related to lipid oxidation.

Figure 6.9 Typical morphology of spray dried oil/flavor microencapsulates: (a) Flaxseed oil + GA (Tonon, 2011. Reproduced with permission of Elsevier).(b) Rosemary essential oil + GA/inulin (Fernandes, 2014. Reproduced with permission of Elsevier).(c) Flaxseed oil + MD/MS (Carneiro, 2013. Reproduced with permission of Elsevier).(d) Vanillin + WPI; (e) Vanillin + β-cyclodextrin; (f) Vanillin + WPI + β-cyclodextrin (Hundre

et al

., 2015. Reproduced with permission of Elsevier).(e) DHA+WPI (Karthik and Anandharamakrishnan, 2013. Reproduced with permission of Springer).

Figure 6.10 Classification of the factors influencing the encapsulation of flavors.

Figure 6.11 Parameters related to flavor/oil payload.

Figure 6.12 Parameters related to atomization.

Figure 6.13 Parameters related to drying air temperature.

Chapter 07

Figure 7.1 Scanning electron microstructure of spray-dried purple sweet potato flour with maltodextrin as wall material

Figure 7.2 Morphology of encapsulated powder of leaf polyphenols with: (a) WPI (0.05%); (b) MD (5.33%)

Figure 7.3 Structure of lycopene.

Figure 7.4 Structure of

β

-carotene.

Figure 7.5 Structure of astaxanthin.

Figure 7.6 (a) SEM micrograph of microencapsulated spray dried powder of

Garcinia

fruit extract (to 90°C, wall-to-core ratio 1.5 : 1); (b) raw pasta dough with the incorporation of microencapsulate powder; (c) cooked pasta with the microencapsulate powder

Figure 7.7 Photograph of crumb of bread samples: (a) control, i.e. bread without any encapsulated powders; (b) water extract, bread with unencapsulated Garcinia water extract; (c) WPI, bread with whey protein isolate encapsulates; (d) MD, bread with maltodextrin encapsulates; and (e) WPI plus MD, bread with whey protein isolate plus maltodextrin encapsulates

Chapter 08

Figure 8.1 Techniques of top-down and bottom-up approaches

Figure 8.2 Schematic of nano spray dryer

Figure 8.3 Operational principle of piezoelectric driven atomizer

Figure 8.4 SEM micrographs of spray dried trehalose solution: (a) 1% trehalose with 7 μm spray mesh; (b) 1% trehalose with 4 μm spray mesh

Figure 8.5 Correlation between spray cap size and particle size. The submicron particle size area is typically reached when using the 4.0 mm spray cap and diluted solid concentrations of about 0.1 w%

Figure 8.6 Schematic of nano spray dryer with electrostatic precipitator

Figure 8.7 Optical micrographs folic acid capsules with: (a) whey protein concentrate; and (b) resistant starch as wall materials

Figure 8.8 Particle size distribution of folic acid capsules with: (a) whey protein concentrate; and (b) resistant starch as wall materials

Figure 8.9 Nanoparticle size analysis techniques.

Figure 8.10 SEM micrograph of spray-dried nanocapsules of: (a) folic acid with WPC as wall material; (b) folic acid with RS as wall material

Figure 8.11 TEM micrograph of ZnO nanoparticles

Figure 8.12 AFM image of zein/casein complexes co-precipitated with eugenol and thymol (dispersions were prepared from spray-dried powder before dilution for imaging)

Figure 8.13 ASEM image of SiO

2

nanoparticles in tomato soup

Figure 8.14 Morphology and PSD of spray dried nanoparticles of 0.1% whey protein solution from SEM

Figure 8.15 Nanoparticle sizing methods and size ranges

Chapter 09

Figure 9.1 Controlled release by dissolution.

Figure 9.2 Controlled release by diffusion.

Figure 9.3 Relationship between molecular weight of wall material and oxidative stability of microencapsulates.

Figure 9.4 Relationship between molecular weight of wall material, matrix density and glass transition temperature .

Chapter 10

Figure 10.1 Representation of volume-weighted particle size distribution.

Figure 10.2 Conductivity vs. time curve obtained from the Rancimat test of spray dried microencapsulated linseed oil (Gallardo

et al.,

2013. Reproduced with permission of Elsevier).

Chapter 11

Figure 11.1 Steps involved in CFD modeling.

Figure 11.2 Classification of mesh elements.

Figure 11.3 Capabilities of CFD modeling of spray drying.

Figure 11.4 Physical situation and modeling approach of the spray drying process

Figure 11.5 Spray ejection points on the rotating disk used in simulation

Figure 11.6 (a) Two-way coupling; (b) Four-way coupling.

Figure 11.7 Schematic of the Eulerian-Eulerian reference frame.

Figure 11.8 Schematic representation of Eulerian-Lagrangian approach.

Figure 11.9 Methodology of PSI-Cell model

Figure 11.10 Particle trajectories colored by residence time

Figure 11.11 Simulated radial temperature profile of droplets at a distance of 0.6 m from the chamber top

Figure 11.12 Simulated residence time distributions for different particle diameters (Anandharamakrishnan, 2008).

Figure 11.13 Schematic of the CFD modeling studies conducted on particle impact position or wall deposition during spray drying

Figure 11.14 Particle distribution in the spray dryer

Figure 11.15 Comparison of the experimental data and predictions of drying rate for the drying of 30% (w/w) whole milk

Figure 11.16 Schematic representation of the core dissolution phenomenon from a microencapsulated particle

Figure 11.17 Core release comparison between the experimental data and mathematical model, including the input of particle size distribution of microcapsules

Figure 11.18 Geometry of agglomerated microcapsules considered for CFD modeling of core release

Chapter 12

Figure 12.1 Illustration of sequential events in spray fluidized bed coating.

Figure 12.2 Schematic of top-spray fluidized bed coater (Ronsse and Dewettinck, 2008. Reproduced with permission of Elsevier).

Figure 12.3 Schematic of reservoir capsule with (a) single coating layer (b) multiple coating layer.

Figure 12.4 Bottom-spray configuration with Wurster tube

Figure 12.5 Schematic of an agglomerate or grape-like structure.

Figure 12.6 Schematic of tangential spray fluidized bed coater (Burgain

et al.,

2011. Reproduced with permission of Elsevier).

Figure 12.7 Contact angle between drop and particle surface on impact.

Figure 12.8 Schematic of encapsulation by spray-freeze-drying.

Figure 12.9 Spray-freezing into cold vapor rig at Loughborough University, United Kingdom (Anandharamakrishnan, 2008).

Figure 12.10 Schematic diagram of spray freezing into vapor over liquid (Anandharamakrishnan

et al.,

2008. Reproduced with permission of Elsevier).

Figure 12.11 Comparison of the encapsulation efficiency between spray-freeze-dried, freeze dried and spray dried DHA microencapsulates (Karthik and Anandharamakrishnan, 2013. Reproduced with permission of Springer).

Figure 12.12 Comparison of the oxidation levels between spray-freeze-dried, freeze dried and spray dried DHA microencapsulates

Figure 12.13 Comparison of the morphology of (a) Spray-freeze-dried (3000×); (b) Freeze dried (2000×); and (c) Spray dried (3000×) vanillin microencapsulate (Hundre

et al.,

2015. Reproduced with permission of Elsevier).

Figure 12.14 Schematic diagram of spray freezing into liquid (Rogers

et al.,

2002. Reproduced with permission of Elsevier).

Chapter 13

Figure 13.1 Comparison of cost, complexity and capacity between different encapsulation techniques.

Figure 13.2 Factors governing encapsulation economics.

Guide

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The IFT Press series reflects the mission of the Institute of Food Technologists – to advance the science of food contributing to healthier people everywhere. Developed in partnership with Wiley, IFT Press books serve as leading-edge handbooks for industrial application and reference, and as essential texts for academic programs. Crafted through rigorous peer review and meticulous research, IFT Press publications represent the latest, most significant resources available to food scientists and related agriculture professionals worldwide. Founded in 1939, the Institute of Food Technologists is a non-profit scientific society with 18,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science across the food value chain through knowledge sharing, education, and advocacy.

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Bob Swientek (IFT)Melanie Bartelme (IFT)David McDade (Wiley)

Spray Drying Techniques for Food Ingredient Encapsulation

C. Anandharamakrishnan

Principal Scientist, Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore, India

Padma Ishwarya S.

Research Fellow, Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore, India

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Library of Congress Cataloging-in-Publication Data

Anandharamakrishnan, C.  Spray drying techniques for food ingredient encapsulation / C. Anandharamakrishnan, Padma Ishwarya, S.    pages  cm  Includes bibliographical references and index.

  ISBN 978-1-118-86419-7 (cloth)  1. Food–Preservation.  2. Spray drying.  3. Microencapsulation.  I. Ishwarya S., Padma, 1988–  II. Title.   TP371.66.A53 2015  664′.028–dc23

          2015015025

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(Kai Knoerzer, Pablo Juliano, Peter Roupas, and Cornelis Versteeg)

Mathematical and Statistical Methods in Food Science and Technology

(Daniel Granato and Gastón Ares)

Membrane Processes for Dairy Ingredient Separation

(Kang Hu and James M. Dickson)

Microbial Safety of Fresh Produce

(Xuetong Fan, Brendan A. Niemira, Christopher J. Doona, Florence E. Feeherry, and Robert B. Gravani)

Microbiology and Technology of Fermented Foods

(Robert W. Hutkins)

Multiphysics Simulation of Emerging Food Processing Technologies

(Kai Knoerzer, Pablo Juliano, Peter Roupas and Cornelis Versteeg)

Multivariate and Probabilistic Analyses of Sensory Science Problems

(Jean-François Meullenet, Rui Xiong, and Christopher J. Findlay)

Nanoscience and Nanotechnology in Food Systems

(Hongda Chen)

Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients

(Cristina Sabliov, Hongda Chen, and Rickey Yada)

Natural Food Flavors and Colorants

(Mathew Attokaran)

Nondestructive Testing of Food Quality

(Joseph Irudayaraj and Christoph Reh)

Nondigestible Carbohydrates and Digestive Health

(Teresa M. Paeschke and William R. Aimutis)

Nonthermal Processing Technologies for Food

(Howard Q. Zhang, Gustavo V. Barbosa-Cánovas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T.C. Yuan)

Nutraceuticals, Glycemic Health and Type 2 Diabetes

(Vijai K. Pasupuleti and James W. Anderson)

Organic Meat Production and Processing

(Steven C. Ricke, Ellen J. Van Loo, Michael G. Johnson, and Corliss A. O’Bryan)

Packaging for Nonthermal Processing of Food

(Jung H. Han)

Practical Ethics for the Food Professional: Ethics in Research, Education and the Workplace

(J. Peter Clark and Christopher Ritson)

Preharvest and Postharvest Food Safety: Contemporary Issues and Future Directions

(Ross C. Beier, Suresh D. Pillai, and Timothy D. Phillips, Editors; Richard L. Ziprin, Associate Editor)

Processing and Nutrition of Fats and Oils

(Ernesto M. Hernandez and Afaf Kamal-Eldin)

Processing Organic Foods for the Global Market

(Gwendolyn V. Wyard, Anne Plotto, Jessica Walden, and Kathryn Schuett)

Regulation of Functional Foods and Nutraceuticals: A Global Perspective

(Clare M. Hasler)

Resistant Starch: Sources, Applications and Health Benefits

(Yong-Cheng Shi and Clodualdo Maningat)

Sensory and Consumer Research in Food Product Design and Development

(Howard R. Moskowitz, Jacqueline H. Beckley, and Anna V.A. Resurreccion)

Spray Drying Techniques for Food Ingredient Encapsulation

(C. Anandharamakrishnan and Padma Ishwarya S.)

Sustainability in the Food Industry

(Cheryl J. Baldwin)

Thermal Processing of Foods: Control and Automation

(K.P. Sandeep)

Trait-Modified Oils in Foods

(Frank T. Orthoefer and Gary R. List)

Water Activity in Foods: Fundamentals and Applications

(Gustavo V. Barbosa-Cánovas, Anthony J. Fontana Jr., Shelly J. Schmidt, and Theodore P. Labuza)

Whey Processing, Functionality and Health Benefits

(Charles I. Onwulata and Peter J. Huth)

About the authors

C. Anandharamakrishnan is currently Principal Scientist in the Food Engineering Department of the CSIR – Central Food Technological Research Institute, Mysore, India. He completed his doctoral degree in chemical engineering at Loughborough University, United Kingdom. For his doctoral thesis, he has worked on experimental and computational fluid dynamics studies on spray freeze drying and spray drying of proteins. He has published more than 50 articles in peer-reviewed international journals, nine granted patents, two books and five book chapters. He has expertise in the fields of micro- and nanoencapsulation of food bioactive compounds by spray drying and electrospraying techniques, and computational modeling of spray drying, bread baking and spray freeze drying.

Padma Ishwarya S. is presently Research Fellow in the Food Engineering Department of the CSIR – Central Food Technological Research Institute, Mysore, India. She completed her Master of Science in food technology at CSIR-CFTRI, Mysore, India. She has worked as quality assurance officer at Nestlé India Limited. Her research interests include the development of spray-freeze-drying technique for soluble coffee production, and elucidation of an experimental and modeling approach to understand volume and structural development in baked products.

Preface

Encapsulation is a boon to the food industry thanks to its potential to transform unstable, but valuable, active compounds into stable and functional food ingredients. It has now been used for more than six decades, and it has offered enormous advantages in the protected delivery of nutritionally significant food components. Encapsulation is a process wherein active compounds are embedded in a homogeneous or heterogeneous matrix, resulting in encapsulates of various size ranges. On a simple level, a “core” and a “wall” are all that makes the capsule, but the encapsulation process is rather more intricate than it appears. Although a number of methods are used for the encapsulation of food ingredients, spray drying has a competitive edge over its counterparts in terms of its technical and economical advantages.

Spray drying has been instrumental in transforming the encapsulation technique into a viable process in the food sector. A series of valuable food compounds, including flavors, vitamins, minerals, specialty oils, fatty acids, enzymes, proteins, carotenoids, polyphenols, colourants, acidulants and microbial cells, have been successfully encapsulated using the spray drying technique.

An underpinning knowledge of the various process parameters of spray drying is essential in achieving good encapsulation efficiency. Choosing the most appropriate wall material and understanding the physicochemical properties of these materials is no less important. And this is only the beginning. Evaluating the efficiency of encapsulation, the stability of the encapsulated compound and, sometimes, controlling the release of the active ingredient at the appropriate delivery site, completes the cycle of a successful encapsulation study.

A thorough appreciation of the above mentioned parameters facilitates carrying out encapsulation by spray drying as a technically sound process, rather than on a trial-and-error basis. Also, we have entered a “nano” era, when the world is moving towards nanotechnology and nano-sized particles, and encapsulation is no exception to this. Nanoencapsulation by spray drying has been proved possible, but has its own complexities. Thus, it is also important for those initiating work on encapsulation to know about the current shift in interest from microencapsulation to nanoencapsulation.

Being strong in the basics helps to make one expert in a subject. This book aims to do this by enlightening the readers with a basic, but detailed, understanding of the encapsulation of active food ingredients by spray drying. This book will provide insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, the choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. It will also shed light upon recent advancements in the field of encapsulation by spray drying, including nanospray dryers and production of nanocapsules by spray drying. This book is intended to establish that encapsulation by spray drying is more of a science than an art!

C. AnandharamakrishnanPadma Ishwarya S.Mysore, India

Acknowledgments

We are profoundly grateful to Prof. Ram Rajasekharan, Director, CSIR-Central Food Technological Research Institute, Mysore, India for his constant encouragement and motivation. Our sincere gratitude to Prof. Chris Rielly and Dr. Andy Stapley, Chemical Engineering Department, Loughborough University, UK for their valuable guidance and invariable support.

We thank Mr. David McDade, John Wiley & Sons, UK, for his enthusiasm and proficient coordination in steering this project. Cordial thanks to all the students of Computational Modeling and Nanoscale Processing lab for their help.

C. AnandharamakrishnanPadma Ishwarya S.