abstract

• 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. © 2020 by the authors.

authors

• Espinosa Solís Vicente
• Leyva-Porras C.
• Piñón-Balderrama C.I.
• Saavedra Leos María Zenaida
• Terán Figueroa Yolanda
• Álvarez Salas Claudia

publication date

• 2020-01-01

published in

• Processes  Journal

keywords

• Conventional spray drying; Food active ingredients; Microencapsulation; Nano spray drying

Digital Object Identifier (DOI)

• 10.3390/PR8080889

start page

end page

volume

• 8

issue

• 8