Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies

Claudia I. Piñón-Balderrama; César Leyva-Porras; Yolanda Terán-Figueroa; Vicente Espinosa-Solís; Claudia Álvarez-Salas; María Z. Saavedra-Leos

LAPSE

Living Archive for Process Systems Engineering

LAPSE:2020.1159

Published Article

LAPSE:2020.1159

Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies

Claudia I. Piñón-Balderrama, César Leyva-Porras, Yolanda Terán-Figueroa, Vicente Espinosa-Solís, Claudia Álvarez-Salas, María Z. Saavedra-Leos

November 11, 2020

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.

Record ID

LAPSE:2020.1159

Keywords

conventional spray drying, food active ingredients, microencapsulation, nano spray drying

Subject

Food & Agricultural Processes

Suggested Citation

Piñón-Balderrama CI, Leyva-Porras C, Terán-Figueroa Y, Espinosa-Solís V, Álvarez-Salas C, Saavedra-Leos MZ. Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies. (2020). LAPSE:2020.1159

Author Affiliations

Piñón-Balderrama CI: Facultad de Ingeniería, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava 6, San Luis Potosí 78210, Mexico [ORCID]
Leyva-Porras C: Laboratorio Nacional de Nanotecnología (Nanotech), Centro de Investigación en Materiales Avanzados S.C. (CIMAV), Miguel de Cervantes No. 120, Complejo Industrial Chihuahua, Chihuahua, Chih 31136, Mexico [ORCID]
Terán-Figueroa Y: Facultad de Enfermería y Nutrición, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava 6, San Luis Potosí 78210, Mexico
Espinosa-Solís V: Universidad Autónoma de San Luís Potosí, Coordinación Académica Región Huasteca Sur, km 5 Carretera Tamazunchale-San Martín, Tamazunchale, San Luís Potosí C.P. 79960, Mexico [ORCID]
Álvarez-Salas C: Facultad de Ingeniería, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava 6, San Luis Potosí 78210, Mexico
Saavedra-Leos MZ: Universidad Autónoma de San Luis Potosí, Coordinación Académica Región Altiplano, 11 Carretera Cedral Km, 5+600 Ejido San José de las Trojes Matehuala, S.L.P. C.P. 78700, Mexico [ORCID]

Journal Name

Processes

Volume

8

Issue

8

Article Number

E889

Year

2020

Publication Date

2020-07-24