Furuta, Takeshi, and Neoh, Tze Loon (2021) Microencapsulation of food bioactive components by spray drying: a review. Drying Technology, 39 (12). pp. 1800-1831.

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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.

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