Abstract

Spray drying is one of the oldest, most common, and economical techniques typically employed for producing dry powders from flowable feeds which can be a solution, dispersion, or even paste. In the food industry, spray drying technology has also been employed as a means for microencapsulation of food active ingredients such as oils, fragrances, and flavors. Spray drying as a microencapsulation technique provides several beneficial functionalities such as easing handling of liquid labile active compounds, enhancing solubility, improving stability, providing protection against degradation, controlling or delaying release, and masking unpalatable tastes or smells. This article reviews the latest findings and research works on microencapsulation of food core materials by spray drying. It is aimed to give an overview of the vast variety of food active compounds studied in this particular area of interest. This article is organized by the type of food core material, i.e., oil, flavors, antioxidants and polyphenols, nutrients, pigments, vitamins, and enzymes, to facilitate comprehensive discussion on physicochemically similar compounds.

摘要

喷雾干燥是最古老、最常见和最经济的技术之一，通常用于从可流动的进料中生产干粉，可流动的进料可以是溶液、分散体，甚至糊状物。在食品工业中，喷雾干燥技术也被用作微胶囊化食品活性成分（如油、香料和调味剂）的手段。喷雾干燥作为一种微胶囊技术提供了多种有益的功能，例如易于处理液体不稳定活性化合物、增强溶解性、提高稳定性、提供降解保护、控制或延迟释放以及掩盖令人不快的味道或气味。本文综述了喷雾干燥食品芯材微胶囊化的最新发现和研究工作。它旨在概述在这一特定领域中研究的各种食品活性化合物。本文按食品核心材料的类型，即油、香精、抗氧化剂和多酚、营养素、色素、维生素和酶类进行组织，以促进对物理化学相似化合物的综合讨论。