Effect of Spray Drying on Physico-Chemical and Functional Properties of Food Component Utilizing Different Carriers as Encapsulating Agents

Neelam Kumari, Ranjana Verma, Nilakshi Chauhan and Farhan Mohiuddin Bhat*

A common method for preserving fruit and vegetable juices in powder form is spray drying. Achieving high-quality fruit and vegetable powders is the main goal, which necessitates optimising spray drying conditions. Sensitive bioactive compounds are harmed by high drying temperatures; however, carrier agents shield these compounds, and other spray-drying-related variables impact the product’s physicochemical and microstructural characteristics. Encasing liquids into powders through spray drying is a popular and affordable method that can enhance product handling and preserve food constituents like lipids, carotenoids, tastes, and bioactive substances. In the food sector, encapsulation is the process of shielding food bioactives inside a tiny capsule for later release at specific locations. In addition to protecting delicate food ingredients, the carrier agents used for encapsulation may also preserve tastes and lessen volatility and reactivity. It’s a technology that shows promise for maintaining nutritional value while enhancing the solubility and oxidative stability of the active ingredient. A thorough knowledge of the characteristics and influence of the carrier material is essential to achieving those goals. The present review focuses on the potential applications of different carriers as encapsulating agents in the preservation of functional bioactive compounds and food ingredients by spray drying technology. The process of spray drying wraps bioactive substances in porous particles. Heat-sensitive compounds can be used with this procedure because of its short drying time. Thus spray drying can be used as an essential tool in the encapsulation of a diverse range of food materials retaining their functional and nutraceutical characteristics.

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Published on: Nov 19, 2024 Pages: 77-84

Full Text PDF Full Text HTML DOI: 10.17352/jfsnt.000053
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