Spray drying for the encapsulation of oils—a review
The application of the spray drying technique in the food industry for the production of a broad range of ingredients has become highly desirable compared to other drying techniques. Recently, the spray drying technique has been applied extensively for the production of functional foods, pharmaceuti...
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2020
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my.upm.eprints.858882023-10-10T04:19:57Z http://psasir.upm.edu.my/id/eprint/85888/ Spray drying for the encapsulation of oils—a review Mohammed, Nameer Khairullah Tan, Chin Ping Abd Manap, Yazid Muhialdin, Belal J. Meor Hussin, Anis Shobirin The application of the spray drying technique in the food industry for the production of a broad range of ingredients has become highly desirable compared to other drying techniques. Recently, the spray drying technique has been applied extensively for the production of functional foods, pharmaceuticals and nutraceuticals. Encapsulation using spray drying is highly preferred due to economic advantages compared to other encapsulation methods. Encapsulation of oils using the spray drying technique is carried out in order to enhance the handling properties of the products and to improve oxidation stability by protecting the bioactive compounds. Encapsulation of oils involves several parameters—including inlet and outlet temperatures, total solids, and the type of wall materials—that significantly affect the quality of final product. Therefore, this review highlights the application and optimization of the spray drying process for the encapsulation of oils used as food ingredients. MDPI AG 2020 Article PeerReviewed Mohammed, Nameer Khairullah and Tan, Chin Ping and Abd Manap, Yazid and Muhialdin, Belal J. and Meor Hussin, Anis Shobirin (2020) Spray drying for the encapsulation of oils—a review. Molecules, 25 (17). art. no. 3873. pp. 1-19. ISSN 1420-3049 https://www.mdpi.com/1420-3049/25/17/3873 10.3390/molecules25173873 |
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The application of the spray drying technique in the food industry for the production of a broad range of ingredients has become highly desirable compared to other drying techniques. Recently, the spray drying technique has been applied extensively for the production of functional foods, pharmaceuticals and nutraceuticals. Encapsulation using spray drying is highly preferred due to economic advantages compared to other encapsulation methods. Encapsulation of oils using the spray drying technique is carried out in order to enhance the handling properties of the products and to improve oxidation stability by protecting the bioactive compounds. Encapsulation of oils involves several parameters—including inlet and outlet temperatures, total solids, and the type of wall materials—that significantly affect the quality of final product. Therefore, this review highlights the application and optimization of the spray drying process for the encapsulation of oils used as food ingredients. |
format |
Article |
author |
Mohammed, Nameer Khairullah Tan, Chin Ping Abd Manap, Yazid Muhialdin, Belal J. Meor Hussin, Anis Shobirin |
spellingShingle |
Mohammed, Nameer Khairullah Tan, Chin Ping Abd Manap, Yazid Muhialdin, Belal J. Meor Hussin, Anis Shobirin Spray drying for the encapsulation of oils—a review |
author_facet |
Mohammed, Nameer Khairullah Tan, Chin Ping Abd Manap, Yazid Muhialdin, Belal J. Meor Hussin, Anis Shobirin |
author_sort |
Mohammed, Nameer Khairullah |
title |
Spray drying for the encapsulation of oils—a review |
title_short |
Spray drying for the encapsulation of oils—a review |
title_full |
Spray drying for the encapsulation of oils—a review |
title_fullStr |
Spray drying for the encapsulation of oils—a review |
title_full_unstemmed |
Spray drying for the encapsulation of oils—a review |
title_sort |
spray drying for the encapsulation of oils—a review |
publisher |
MDPI AG |
publishDate |
2020 |
url |
http://psasir.upm.edu.my/id/eprint/85888/ https://www.mdpi.com/1420-3049/25/17/3873 |
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1781706652791078912 |
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13.189025 |