Encapsulation Efficiency of Food Flavours and Oils during Spray Drying

By S. Jafari, Elham Assadpoor, Yinghe He, Bhesh Bhandari. 2008

1,008 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/89d868679c775716a02aca672706508ec96add26

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Citations in the corpus

Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate (2015, methodology): “…efficiency during spray drying, which is preventing volatile losses and extending the shelf-life of the products by minimizing the amount of unencapsulated material at the surface of powder particles, is the major emphasis for microencapsulation of food flavors and oils (Jafari et al., 2008b).”
Microencapsulation: An overview on concepts, methods, properties and applications in foods (2021, background): “Once a constant weight is obtained, the surface oil is determined by subtracting the weight of the initial clean glass container from that, which contains the extracted oil residue (Jafari et al., 2008).”
Spray-Drying Microencapsulation of Anthocyanins by Natural Biopolymers: A Review (2014, background): “Carbohydrates, milk proteins, and new emerging biopolymers make up the three main classes of wall materials generally available and suitable for spray-drying microencapsulation.([51,52]) After selecting suitable wall material, it is hydrated in water.”
Overview of Microencapsulates for Use in Food Products or Processes and Methods to Make Them (2010, background): “Please see the reviews of Reineccius (2001, 2004), Gouin (2004), BarbosaCánovas et al. (2005), Desai and Park (2005), Gharsallaoui et al. (2007) and Jafari et al. (2008) for further, general information about encapsulation of food active agent by spray-drying.”
Rheological behavior and stability of d-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum (2012, background): “Arabic gum from Acacia Senegal is commonly used because of its high water solubility, low bulk viscosity and ability to create a strong protective film around the oil droplet (Nakamura et al., 2006; Jafari et al., 2008b).”
Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials (2013, background): “This emptiness is a result of the quick particles expansion during the final stages of drying (Jafari et al., 2008b).”
Effect of Selected Additives on Microencapsulation of Anthocyanin by Spray Drying (2010, background): “Recent developments in microencapsulation of food ingredients have been reviewed.([22,23]) Moisture content of a microencapsulated product plays an important role in determining its flowability, stickiness, and storage stability due to its effect on glass transition and crystallization behavior.”
Microencapsulation of Flaxseed Oil by Spray Drying: Effect of Oil Load and Type of Wall Material (2012, background): “,([9]) the main factors that affect the encapsulation efficiency of microencapsulated oils and flavors are the type of wall material, core material properties (concentration, volatility), emulsion characteristics (viscosity, droplets size), and spray-drying conditions (atomization type, inlet air te”
Encapsulation of bioactive compounds through electrospinning/electrospraying and spray drying: A comparative assessment of food-related applications (2017, background): “), and cyclodextrins as well as proteins including whey proteins, caseinates, and gelatin.([19]) The wall material must be soluble in water as almost all spray drying processes in the food industry”