Approaches to encapsulation of active food ingredients in spray-drying
(2009) In ACS Symposium Series 1007. p.233-245- Abstract
Microencapsulation can be used to improve the stability and control the release of dried active food ingredients such as flavors, enzymes, probioticas and oxidation sensitive oils. Spray-drying can be used for encapsulation and powder generation in one step by utilizing different phenomena that occur during drying. Dry emulsion is a classic way to supply encapsulated flavors and protect oxidation sensitive oils. By controlling the formulation and processing, improved flavor stability and releasing profiles can be obtained. A recently developed concept is the application of two-phase aqueous systems for encapsulation of water-soluble materials and probiotic bacteria. During spray-drying, surface-active components interact with the... (More)
Microencapsulation can be used to improve the stability and control the release of dried active food ingredients such as flavors, enzymes, probioticas and oxidation sensitive oils. Spray-drying can be used for encapsulation and powder generation in one step by utilizing different phenomena that occur during drying. Dry emulsion is a classic way to supply encapsulated flavors and protect oxidation sensitive oils. By controlling the formulation and processing, improved flavor stability and releasing profiles can be obtained. A recently developed concept is the application of two-phase aqueous systems for encapsulation of water-soluble materials and probiotic bacteria. During spray-drying, surface-active components interact with the droplet surface, and will coat the powder surface according to their adsorption efficiency. Through understanding of these events, formulation and drying conditions can be designed for optimum coating and encapsulation.
(Less)
- author
- Millqvist-Fureby, Anna LU
- publishing date
- 2009-03-03
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- host publication
- Micro/Nanoencapsulation of Active Food Ingredients
- series title
- ACS Symposium Series
- volume
- 1007
- pages
- 13 pages
- publisher
- The American Chemical Society (ACS)
- external identifiers
-
- scopus:84904796746
- ISSN
- 1947-5918
- 0097-6156
- ISBN
- 9780841269644
- 9780841224957
- DOI
- 10.1021/bk-2009-1007.ch015
- language
- English
- LU publication?
- no
- id
- 9c623ee5-12cd-45bf-8ebc-b9a1e6a1e5fe
- date added to LUP
- 2025-04-02 22:34:11
- date last changed
- 2025-04-09 13:59:44
@inproceedings{9c623ee5-12cd-45bf-8ebc-b9a1e6a1e5fe,
abstract = {{<p>Microencapsulation can be used to improve the stability and control the release of dried active food ingredients such as flavors, enzymes, probioticas and oxidation sensitive oils. Spray-drying can be used for encapsulation and powder generation in one step by utilizing different phenomena that occur during drying. Dry emulsion is a classic way to supply encapsulated flavors and protect oxidation sensitive oils. By controlling the formulation and processing, improved flavor stability and releasing profiles can be obtained. A recently developed concept is the application of two-phase aqueous systems for encapsulation of water-soluble materials and probiotic bacteria. During spray-drying, surface-active components interact with the droplet surface, and will coat the powder surface according to their adsorption efficiency. Through understanding of these events, formulation and drying conditions can be designed for optimum coating and encapsulation.</p>}},
author = {{Millqvist-Fureby, Anna}},
booktitle = {{Micro/Nanoencapsulation of Active Food Ingredients}},
isbn = {{9780841269644}},
issn = {{1947-5918}},
language = {{eng}},
month = {{03}},
pages = {{233--245}},
publisher = {{The American Chemical Society (ACS)}},
series = {{ACS Symposium Series}},
title = {{Approaches to encapsulation of active food ingredients in spray-drying}},
url = {{http://dx.doi.org/10.1021/bk-2009-1007.ch015}},
doi = {{10.1021/bk-2009-1007.ch015}},
volume = {{1007}},
year = {{2009}},
}