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Spray Drying of Bioactives

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Book cover Engineering Foods for Bioactives Stability and Delivery

Part of the book series: Food Engineering Series ((FSES))

Abstract

Spray drying is a common unit operation for converting solids from liquid materials into powders for preservation, ease of storage, transport and handling, and economic considerations. Although most often considered as a dehydration process, spray drying can also be effective as an encapsulation method when it is used for complexing a core material with a protective matrix, which is ideally inert to the core material being encapsulated. Unlike other encapsulation techniques, it offers the unique advantage of producing microcapsules in a cost-effective one-step continuous process. This chapter describes the principles and processing techniques of spray drying for encapsulation of food bioactives, including probiotics, polyphenols, enzymes and peptides, vitamins, and essential fatty acids. The storage stability of spray dried bioactives and challenges from both a research and industrial perspective are also briefly discussed.

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Authors and Affiliations

  1. Department of Agricultural and Food Systems, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, 3010, Australia

    Zhongxiang Fang

  2. School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, 4072, Australia

    Bhesh Bhandari

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Correspondence to Zhongxiang Fang .

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  1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    Yrjö H. Roos

  2. Biotechnology & Food Engineering, Technion, Israel Institute of Technology, Haifa, Israel

    Yoav D. Livney

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Fang, Z., Bhandari, B. (2017). Spray Drying of Bioactives. In: Roos, Y., Livney, Y. (eds) Engineering Foods for Bioactives Stability and Delivery. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-6595-3_10

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