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Effect of skimmed milk powder concentrations on the biological characteristics of microencapsulated Saccharomyces cerevisiae by vacuum-spray-freeze-drying
Drying Technology
Abstract
The effects of skimmed milk powder (SMP) concentrations on the biological characteristics of microencapsulated Saccharomyces cerevisiae prepared by employing vacuum-spray-freeze-drying (VSFD) technology are evaluated. Results show that the live bacteria rate of S. cerevisiae embedded with 11% SMP is 76.36%, which is higher than that in other concentrations. Scanning electron microscope (SEM) photographs indicate that the SMP concentration exhibits a significant impact on the surface morphology of microencapsulation. Moreover, microparticles with SMP at the concentration of 11% provide the highest stability levels in both high and low temperature conditions. Cell counts in the microparticles with 11% SMP show a reduction of 3.9 (60 °C, 20 min) log CFU mL⁻¹, 3.13 (50 °C, 20 min) log CFU mL⁻¹, 0.23 (40 °C, 20 min) log CFU mL⁻¹, 2.74 (4 °C, week) and 0.72 (10 °C, week) log CFU mL⁻¹, respectively, which are all lower than that of powders with 3% SMP. Furthermore, the best-quality icewine exhibiting the typical features of a fresh fragrance and a delicate taste is used for the in vivo fermentation process. Fermentation is initialized by the microencapsulated cells with 11% SMP. These results indicate that the complex materials containing an SMP concentration of 11% as a carrier can be considered as a better choice for improving the stability and survival rate of S. cerevisiae.
... Bioprocessing applications include freeze-drying biological mediums, vaccinations, and living cells. Essentially, during the primary drying process the spray-freezing-produced ice crystals are sublimated (Cao et al., 2020). It takes place in a low-pressure and temperature setting. ...
... They discovered that the spray freeze-drying method can produce high-quality milk and other milk powders with high nutritional retention. Cao et al. (2020) proposed that the effect of skimmed milk powder (SMP) concentrations on the biochemical properties of vacuum-spray-freeze-drying (VSFD) microencapsulated S. cerevisiae be examined. S. cerevisiae embedded in 11% SMP had a higher live bacteria rate (76.36%) than other concentrations. ...
... The process diagram of vacuum spray-freeze drying (Adapted fromCao et al., 2020) ...
Spray freeze drying is an emerging technology in the food industry with numerous applications. Its ability to preserve food quality, maintain nutritional value, and reduce bulk make it an attractive option to food manufacturers. Spray freeze drying can be used to reduce the water content of foods while preserving the shelf life and nutritional value. Spray freeze-drying of food products is a process that involves atomizing food into small droplets and then flash-freezing them. The frozen droplets are then placed in a vacuum chamber and heated, causing the liquid to evaporate and the solid particles to become a dry powder. Spray freeze drying has become a valuable tool for the food industry through its ability to process a wide range of food products. This review's prime focus is understanding spray freeze-dried approaches and emphasizing their applicability in various products.
... Microencapsulation is a novel and efficient technology for protecting materials against certain harsh environmental parameters like light, oxygen, heat and humidity [1][2][3][4]. The controlled release of core is the microcapsules' most important property, which makes them appropriate for use in the fields of pharmacy, food industry, cosmetics, agriculture, etc. [3,5]. ...
... The controlled release of core is the microcapsules' most important property, which makes them appropriate for use in the fields of pharmacy, food industry, cosmetics, agriculture, etc. [3,5]. There are various well-known methods of encapsulation, such as extrusion, emulsion, spray drying, freeze drying, fluid-bed, etc. [2,5]. ...
... The main limitations of these methods are the low relative survival of the bacteria and the low quality of the microcapsules for food formulations. So, technologies such as spray drying, freeze drying, and fluid-bed coating are used to enhance the survival of the encapsulated probiotics during storage [2,13,15]. These technologies use a glassy state to encapsulate the matrix, which is a sufficient replacement for the gel matrix [13]. ...
In this research, a specific fluidized bed coater, Wurster, was used to double-coat Lactobacillus reuteri . The first layer of coating was shellac (16, 17 and 18% w/v) and sodium alginate (0.5, 1 and 1.5% w/v). The microcapsules coated by 1% sodium alginate showed the highest relative survival of bacteria (11.1%) after 1 h in simulated gastric conditions (pH 2) and was, therefore, selected as the first layer of the microcapsules. Chitosan (0.5, 1 and 1.5% w/v), and arabic gum (1.5, 3 and 6% w/v) were used for the second layer. The best second layer was determined on the basis of relative survival of bacteria after acidic (simulated gastric conditions) and heating (80 °C for 15 and 30 min) examinations. The results showed that the relative survival of bacteria in microcapsules with a second coat of 1% w/v chitosan was higher than the others in both acidic (11.6%) and heating (7.31% at 15 min and 0.63% at 30 min) conditions.
... This is mainly performed through encapsulation, which preserves organoleptic characteristics, enhances the bioavailability of poorly soluble bioactive substances, and produces functional foods [82,83]. In general, the core materials mainly used during SFD are (i) probiotics, such as Lactobacillus casei [84,85] and Lactobacillus plantarum [86,87], (ii) bioactive compounds, such as carotenoids [82], vitamins (vitamin E) [88], and omega-3 fatty acids (docosahexaenoic acid, DHA) [83], phenols (vanillin) [13], and (iii) enzymes, such as Saccharomyces cerevisiae [89] and transglutaminase [14]. The principal purpose of the employment of SFD in the before-mentioned studies is to improve the stability of the encapsulated ingredients for the production of food ingredients, foods, and nutritional supplements of superior quality. ...
... Furthermore, in food applications, moisture content is a crucial parameter, determining factors such as shelf life as it affects mold growth and agglomeration [82]. The reduction of the water content below a certain threshold is critical for ensuring product acceptability [89]. ...
Spray freeze drying (SFD) represents an emerging drying technique designed to produce a wide range of pharmaceuticals, foods, and active components with high quality and enhanced stability due to their unique structural characteristics. This method combines the advantages of the well-established techniques of freeze drying (FD) and spray drying (SD) while overcoming their challenges related to high process temperatures and durations. This is why SFD has experienced steady growth in recent years regarding not only the research interest, which is reflected by the increasing number of literature articles, but most importantly, the expanded market adoption, particularly in the pharmaceutical sector. Despite its potential, the high initial investment costs and complex operational requirements may hinder its growth. This paper provides a comprehensive review of the SFD technology, highlighting its advantages over conventional drying techniques and presenting its latest applications focused on pharmaceuticals. It also offers a thorough examination of the principles and the various parameters influencing the process for a better understanding and optimization of the process according to the needs of the final product. Finally, the current limitations of SFD are discussed, and future directions for addressing the economic and technical barriers are provided so that SFD can be widely industrialized, unlocking its full potential for diverse applications.
... Banana powder Reduced gluten [37] 5. ...
... Higher c-di-GMP value also influences it [97]. Another methodology for encapsulation with synbiotics includes the utilization of biointerfacial supramolecular internal assembly to that of the lipid membranes [37], exhibiting significant elaboration for maintenance of the synbiotic components without harming the bio-efficacy and viability [97]. Schematic representation shows membrane integrated probiotic formulations, which provide a pH dependent release of probiotic bacteria in the GIT (Fig. 2). ...
The need for a broader range of probiotics, prebiotics, and synbiotics to improve the activity and functioning of gut microbiota has led to the development of new nutraceuticals formulations. These techniques majorly depend on the type of the concerned food, inclusive factors i.e. application of biotic components, probiotics, and syn-biotics along with the type of encapsulation involved. For improvisation of the oral transfer mode of synbiotics delivery within the intestine along with viability, efficacy, and stability co-encapsulation is required. The present study explores encapsulation materials, probiotics and prebiotics in the form of synbiotics. The emphasis was given to the selection and usage of probiotic delivery matrix or prebiotic polymers, which primarily include animal derived (gelatine, casein, collagen, chitosan) and plant derived (starch, cellulose, pectin, alginate) materials. Beside this, the role of microbial polymers and biofilms (exopolysaccharides, extracellular polymeric substances) has also been discussed in the formation of probiotic functional foods. In this instance, the microbial biofilm is also used as suitable polymeric compound for encapsulation providing stability, viability, and efficacy. Thus, the review highlights the utilization of diverse prebiotic polymers in synbiotic formulations, along with microbial biofilms, which hold great potential for enhancing gut microbiota activity and improving overall health.
... [62] (Continued) [67] WPI-whey protein isolate showed that the spray-freeze drying at the vacuum condition could achieve the highest bacterial viability of 76.36% when skimmed milk powder was used as the carrier material. [73] These studies conclude that spray-freeze drying can be used as a successful alternative technology for encapsulating probiotic bacteria. ...
... Moreover, direct damage to DNA might be induced by free radicals. [16,23,73] Inactivation of dried culture also depends upon the conditions maintained during storage like storage temperature, relative humidity into the environment, and the end moisture content and water activity of the probiotic sample. If water activity is lower, stability during storage is higher. ...
The world’s urban population is expected to double by 2050. Urbanization is changing food consumption patterns, and the global market is flooded with functional foods, specifically probiotics, for their gut health advantages. Awareness about the healthy human microbiome among the consumer has prompted them to demand probiotic foods. Due to their potential health benefits, probiotics have been incorporated into several dairy and nondairy products. To overcome the hurdles associated with the low viability of the beneficial microorganism, microencapsulation of probiotic bacteria and yeast is of immense importance. Microencapsulation enhances the viability of probiotics during different processing techniques and under gastrointestinal conditions. So, it is critical to control and design the drying process technology for probiotics encapsulation to achieve higher viability. The purpose of the review is to compile the commonly utilized drying technique for probiotics with their principle, advantages, and disadvantages, mechanism of inactivation, recent research, and cost involved in the processing.
... Therefore, the use of cryoprotective agents is generally applied to protect the cells. These cryoprotectants can be low-molecular-weight sugars, such as glucose, lactose, mannose, trehalose, and sorbitol, or high-molecular-weight polysaccharides and proteins [107,119]. This technique has been successfully applied in the encapsulation of the commercially available yeast probiotic, S. boulardii. ...
The use of probiotics has been gaining popularity in terms of inclusion into human diets over recent years. Based on properties exerted by these organisms, several benefits have been elucidated and conferred to the host. Bacteria have been more commonly used in probiotic preparations compared to yeast candidates; however, yeast exhibit several beneficial properties, such as the prevention and treatment of diarrhea, the production of antimicrobial agents, the prevention of pathogen adherence to intestinal sites, the maintenance of microbial balance, the modulation of the immune system, antibiotic resistance, amongst others. Saccharomyces boulardii is by far the most studied strain; however, the potential for the use of other yeast candidates, such as Kluyveromyces lactis and Debaryomyces hansenii, amongst others, have also been evaluated in this review. Furthermore, a special focus has been made regarding the production considerations for yeast-based probiotics and their formulation into different delivery formats. When drafting this review, evidence suggests that the use of yeasts, both wild-type and genetically modified candidates, can extend beyond gut health to support skin, the respiratory system, and overall immune health. Hence, this review explores the potential of yeast probiotics as a safe, effective strategy for preventative health in humans, highlighting their mechanisms of action, clinical applications, and production considerations.
... Therefore, the use of cryoprotective agents is generally applied to protect the cells. These cryoprotectants can be low molecular weight sugars such as glucose, lactose, mannose, trehalose and sorbitol or high molecular weight polysaccharides and proteins [96], [109]. This technique has been successfully applied in encapsulation of the commercially available yeast probiotic, S. boulardii. ...
The use of probiotics has been gaining popularity in terms of inclusion into human diets over recent years. Based on properties exerted by these living organisms, several benefits have been elucidated and conferred to the host. Bacteria has been more commonly used in probiotic preparations, in comparison to yeast candidates, however, yeast exhibit several beneficial properties such as the prevention and treatment of diarrhoea, production of antimicrobial agents, prevention of pathogen adherence to intestinal sites, maintain microbial balance, modulation of the immune system, resistant to some antibiotics, amongst others. This review details the use of yeast organisms as biotherapeutics and has a special focus on production considerations and their formulation into different delivery formats.
... The choice of wall material is a crucial factor in the encapsulation process. Notably, the selection of an appropriate wall material significantly impacts both the efficiency of encapsulation and the properties of the resulting powder [18]. Typically, carotenoids are encapsulated using either synthetic or natural polymers, with polysaccharides and proteins being the most frequently used in spray-drying and freeze-drying encapsulation for food formulations. ...
The encapsulation of β-carotene was investigated using pullulan and whey protein isolate (WPI) as a composite matrix at a weight ratio of 20:80, employing both spray-drying and freeze-drying techniques. The influence of processing parameters such as the concentration of wall material, flow rate, and inlet temperature for SP encapsulants, as well as wall-material concentration for FZ encapsulants, was examined in terms of encapsulation efficiency (EE). The morphology, structural characterization, moisture sorption isotherms, and thermal properties of the resulting encapsulants at optimum conditions were determined. Their stability was investigated under various levels of water activity, temperature conditions, and exposure to UV–Vis irradiation. β-carotene was efficiently encapsulated within SP and FZ structures, resulting in EE of approximately 85% and 70%, respectively. The degradation kinetics of β-carotene in both structures followed a first-order reaction model, with the highest rate constants (0.0128 day−1 for SP and 0.165 day−1 for FZ) occurring at an intermediate water-activity level (aw = 0.53) across all storage temperatures. The photostability tests showed that SP encapsulants extended β-carotene’s half-life to 336.02 h, compared with 102.44 h for FZ encapsulants, under UV–Vis irradiation. These findings highlight the potential of SP encapsulants for applications in functional foods, pharmaceuticals, and carotenoid supplements.
... For example, carbohydrates were semi-permeable protective agents, which could prevent the formation of ice crystals and offer mechanical protection to bacteria (Oluwatosin et al., 2022). Skim milk could provide a robust shield for the bacteria, and prevent the cells from contacting with ice crystals and oxygen, thereby reducing strain damage (Abadias et al., 2001;Cao et al., 2020). Mannitol could increase the glass transition temperature (Tg) and expedite the freeze-drying rate. ...
... The microencapsulation of microorganisms allows their use in industrial processes by reducing vulnerability to adverse conditions and helping stability during processing and storage (Paramera et al. 2011;Nambiar et al. 2017). Different methods used in the microencapsulation of microorganisms include: spray drying (Arslan-Tontul and Erbas 2017;Moayyedi et al. 2018; Barro et al. 2021), spray chilling (Arslan-Tontul and Erbas 2017;Silva et al. 2022), spray freeze drying (Cao et al. 2020;Yoha et al. 2020), lyophilization (Marcial-Coba et al. 2018;Moayyedi et al. 2018;Obradović et al. 2022), electrospraying (Moayyedi et al. 2018;Huang et al. 2021;Mitra and Premjit 2021), fluidized bed drying or fluid bed drying Chen et al. 2022), layer-by-layer , and extrusion (Seth et al. 2017). ...
Microencapsulation is an alternative to increase the survival capacity of microorganisms, including Yarrowia lipolytica, a widely studied yeast that produces high-value metabolites, such as lipids, aromatic compounds, biomass, lipases, and organic acids. Thus, the present study sought to investigate the effectiveness of different wall materials and the influence of the addition of salts on the microencapsulation of Y. lipolytica, evaluating yield, relationship with cell stability, ability to survive during storage, and in vitro application of ruminant diets. The spray drying process was performed via atomization, testing 11 different compositions using maltodextrin (MD), modified starch (MS) and whey protein concentrate (WPC), Y. lipolytica (Y. lipo) cells, tripolyphosphate (TPP), and sodium erythorbate (SE). The data show a reduction in the water activity value in all treatments. The highest encapsulation yield was found in treatments using MD + TPP + Y. lipo (84.0%) and WPC + TPP + Y. lipo (81.6%). Microencapsulated particles showed a survival rate ranging from 71.61 to 99.83% after 24 h. The treatments WPC + Y. lipo, WPC + SE + Y. lipo, WPC + TPP + Y. lipo, and MD + SE + Y. lipo remained stable for up to 105 days under storage conditions. The treatment WPC + SE + Y. lipo (microencapsulated yeast) was applied in the diet of ruminants due to the greater stability of cell survival. The comparison between the WPC + SE + Y. lipo treatment, wall materials, and the non-microencapsulated yeast showed that the microencapsulated yeast obtained a higher soluble fraction, degradability potential, and release of nutrients.
... In the preparation of microcapsules, several factors including stirring time, stirring speed, temperature, pH, and concentration of the core material contribute to the microcapsule's properties [16,17]. e coating concentration greatly affects the particle size and the efficiency of the microencapsulation [18,19]. Furthermore, chitosan as a coating material is generally pH dependent, since chitosan dissolves in weak organic acid solvents in the pH ranges of 4-6.5 [20]. ...
The current study aims to perform microencapsulation of R. tuberosa L. extracts using chitosan crosslinked to sodium tripolyphosphate (NaTPP) as wall materials by spray drying and to analyze their in vitro biological activities. The influence of manufacturing conditions, like pH, chitosan concentration, and stirrer time, was assessed. Results showed that microcapsules prepared in pH 4 with a concentration of 0.1% (w/v) chitosan, and 90 min stirring time had 51.80% encapsulation efficiency and high in vitro biological activity. These were shown by high in vitro alpha amylase inhibition and antioxidant activity with IC50 values of 50.65 μg/mL and 123.97 μg/mL, respectively. Releases of the bioactive compounds in microcapsules of R. tuberosa L. were carried out on phosphate buffer medium pH 2.2 and pH 7.4 with times release of 30, 60, 90, and 120 min. The bioactive compounds were released in pH 2.2 in 120 min at 2.48%. At pH 7.4, the active ingredients were more easily released, by 79.90% in 120 min. The microcapsules’ morphology showed a rough surface with spherical forms and the average sizes were 53.41 μm. This study supports the essential role of microencapsulation in improving plant extracts with reserved biological activities.
... A variant, the vacuum spray-freeze-drying method is known to have reduced effects of oxidation and lesser drying temperature, both of which are key essentials to prevent loss of probiotic cell viability. Cao et al. [170] reported encapsulation efficiencies of 56.58-74.79% for S. cerevisiae in different skimmed milk powder concentrations (wall materials) produced through vacuum spray-freeze-drying. ...
Considering the significance of the gut microbiota on human health, there has been ever-growing research and commercial interest in various aspects of probiotic functional foods and drugs. A probiotic food requires cautious consideration in terms of strain selection, appropriate process and storage conditions, cell viability and functionality, and effective delivery at the targeted site. To address these challenges, several technologies have been explored and some of them have been adopted for industrial applicability. Encapsulation of probiotics has been recognized as an effective way to stabilize them in their dried form. By conferring a physical barrier to protect them from adverse conditions, the encapsulation approach renders direct benefits on stability, delivery, and functionality. Various techniques have been explored to encapsulate probiotics, but it is noteworthy that the encapsulation method itself influences surface morphology, viability, and survivability of probiotics. This review focuses on the need to encapsulate probiotics, trends in various encapsulation techniques, current research and challenges in targeted delivery, the market status of encapsulated probiotics, and future directions. Specific focus has been given on various in vitro methods that have been explored to better understand their delivery and performance.
... Microencapsulation via calcium alginate (an anionic linear heteropolysaccharide) is an effectual method for the immobilization of probiotic microorganisms. The easiness of usage, its non-toxic nature, and its low price have made it one of the most broadly used materials for microencapsulation [11,12]. This study was designed to evaluate the effects of encapsulated S. cerevisiae on GI lumen properties in the animal model (in rats). ...
Saccharomyces cerevisiae as a probiotic has been prescribed for prophylaxis and treatment of gut infected diseases. This study was designed to assess the effects of encapsulated S. cerevisiae on gastrointestinal tract properties in the animal model. In rats, after 8-week feeding by encapsulated and unencapsulated S. cerevisiae, the mount of the IgA protein was determined by ELISA. Rats were euthanized, and the liver, kidney, and intestinal tract were collected for histological analysis. The consumption of S. cerevisiae could increase IgA levels in comparison with the control group. This increase was significant in the lower parts of the small intestine (p<0.05). In histopathological evaluations; Liver microscopic examination showed fatty change and margination of Kupffer cells as well as their hyperplasia and hypertrophy, which is a mark for liver regeneration in both groups that received microencapsulated and free probiotic. In spleen structure, in both groups, mild inflammation of the spleen tissue in the form of accumulation of red pulp of erythrocytes, hypercellular of this tissue was observed due to hyperplasia of lymphoid follicles and hyperplasia and hepaticophyta of retinal cells and macrophages. The lymphatic structure of the spleen showed relatively intense hyperplasia. In the colon structure, in both groups, hyperplasia of goblet calls along with slight infiltration of inflammatory cells was noted. Calcium alginate encapsulation considerably improves the yeast viability in simulated gastric juice and simulated intestine juice situations. Also, S. cerevisiae has positive profits in suitable food absorption and then decreasing diarrhea and other similar gastrointestinal disorders.
... The type of wall material is a critical factor during the encapsulation process (Cao et al., 2020). Synthetic or natural polymers are generally used as wall material (usually polysaccharides and proteins) in the encapsulation of oils. ...
Encapsulation of carotenoid enriched flaxseed oil was performed by spray freeze-drying by using sixteen different emulsion formulations. Emulsions, which contain various concentrations of carotenoid enriched flaxseed oil (6, 9, 12 and 15% w/w) and ratios of maltodextrin/(pectin+wax) (3:1, 6:1, 9:1 and 12:1 g/g), were encapsulated to determine the emulsion formulation with the highest encapsulation efficiency. The best-chosen emulsion formulation was processed also with spray drying to compare the produced powders in terms of the encapsulation efficiency, moisture content, particle size, flowing and morphological properties. It was found that the spray freeze-drying technique had a lower encapsulation efficiency but better flow properties. The effect of carotenoids was discussed for both encapsulation techniques and oxidative stability of the powders at 45 d of storage. Moreover, the addition of carotenoids resulted in products that were more stable in terms of oxidation.
... [61] Thus, SFD has advantage over conventional freeze drying in terms of reduced drying times, cost, and better control of product characteristics. [62] As ultrasonic atomization provides better control over the particle size and has been proven as an effective method in spray drying of sensitive products, the comparison of both these methods will provide a different angle to the drying of volatile compounds and retention of active ingredients. Since the particle size distribution and the size of particles are better controlled using ultrasound atomization, the mass and heat transfer is enhanced compared to conventional spray drying. ...
Ultrasound assisted spray drying has been extensively used in the food and pharmaceutical industries for increasing the stability of variety of compounds involved in different applications, especially for drying sensitive compounds in the case of pharmaceutical industries. The use of ultrasonic spray drying has shown promising results in pharmaceutical sector though the application in food industries is still in the development stage possibly due to the absence of suitable designs, lower throughput values, and scale of operations. Considering these aspects, the current review focuses on the analysis of ultrasound-assisted spray drying for the food products and bioactive compounds so as to provide a better perception for the use in food processing industries. A detailed study into the diverse application of ultrasound in spray drying for encapsulation, microsphere generation, etc. in food industry and the enhancement into such applications using ultrasonic nozzle has been presented. Along with this, guidelines for the operating conditions involved in ultrasonic atomization for suitable applications with desired outputs and a detailed comparison with other nozzles have also been presented. Several advantages of ultrasonic spray drying over conventional method such as better size distribution, no nozzle clogging, lower velocity atomization, etc. have also been discussed. The low velocity spray generation using ultrasonic atomizers eliminates the requisite for large drying chambers thus, contributing to the compact designs. Overall, it has been clearly demonstrated that ultrasound offers lots of promise for improving the operations mainly with reduced processing times, enhanced production rates, and product quality.
To prolong the preservation time of Lactobacillus rhamnosus and improve the cell survival rate, the cryoprotectants formulation was optimized by response surface experiments with the survival rate as the index. The optimal combination of cryoprotectants is 11.1% trehalose, 9.1% glycerin, 3.5% sodium glutamate, and 15.7% skimmed milk powder. The freeze-dried powder could be stored stably at −20 °C for 60 days and the survival rate was enhanced to 97.8% compared to the 22% survival rate of the control group. Further study of the freeze-dried powder revealed that the cell membrane was intact and could be maintained for at least 60 days, and the cell surface morphology was smooth and fully covered by the cryoprotectants, and the Na⁺/K⁺-ATPase activity was only decreased by 4.7%. These results demonstrated a mechanism whereby the composite cryoprotectants could reduce the damage to cells by ice crystal formation through enhanced protection of cell membranes, thus obtaining the effect of extended preservation time and improved survival rate, which provided a theoretical basis for the freeze-drying of Lactobacillus rhamnosus.
The rapid freezing of droplets on the surface of cold carrier particles can reduce the spray freeze-drying time. The coating freezing process can be treated in batch by using a spouted bed and the bed stability is the key. The freezing process of droplets would agglomerate the carrier particles. By analyzing the standard deviation of the bed pressure drop and the fluctuation of the bed pressure, the stable operating conditions of the spouted bed under cold coating were studied, and a dynamic adjustment method of the inlet air velocity to maintain stable spouting was proposed. The results show that the stable operating air velocity range can be described useing the standard deviation of pressure fluctuations. Before bed collapse occurs, it will experience an unstable spouting process, which causes the bed pressure to fluctuate a standard deviation of less than 15 Pa after more than 40 Pa.
From the past few decades, consumers’ demand for probiotic-based functional and healthy food products is rising exponentially. Encapsulation is an emerging field to protect probiotics from unfavorable conditions and to deliver probiotics at the target place while maintaining the controlled release in the colon. Probiotics have been encapsulated for decades using different encapsulation methods to maintain their viability during processing, storage, and digestion and to give health benefits. This review focuses on novel microencapsulation techniques of probiotic bacteria including vacuum drying, microwave drying, spray freeze drying, fluidized bed drying, impinging aerosol technology, hybridization system, ultrasonication with their recent advancement, and characteristics of the commonly used polymers have been briefly discussed. Other than novel techniques, characterization of microcapsules along with their mechanism of release and stability have shown great interest recently in developing novel functional food products with synergetic effects, especially in COVID-19 outbreak. A thorough discussion of novel processing technologies and applications in food products with the incorporation of recent research works is the novelty and highlight of this review paper.
Penicillium expansum, Botrytis cinerea and Alternaria alternata are three common fungal pathogens infecting a variety of fruit and vegetables, resulting in postharvest decay and huge loss. In this work, the marine yeast Sporidiobolus pararoseus ZMY-1 was studied for its antagonistic effect against P. expansum, B. cinerea and A. alternata both in vitro and in vivo. The results showed that S. pararoseus ZMY-1 antagonized the three pathogens both in vitro and in apple fruit, and the antagonistic effect against P. expansum was the best. Considering commercializing S. pararoseus ZMY-1 as a potential biocontrol agent, three protective agents (skim milk powder, polyethylene glycol and trehalose) were added to make freeze-dried S. pararoseus ZMY-1. The appropriate cryoprotectant combination was optimized by a three-factor and three-level orthogonal experiment, which consisted of 1.5% skim milk powder, 0.1875% polyethylene glycol and 5.25% trehalose, and the survival of freeze-dried S. pararoseus ZMY-1 was improved to 93.9%. The freeze-dried yeast also showed good biocontrol efficacy against P. expansum, B. cinerea and A. alternata in apple fruit. Refrigerated storage at 4 °C was better than storage at 20 °C to maintain the stability of freeze-dried yeast, with higher survival of 66.5% after storage for 3 months. Therefore, freeze-dried marine yeast S. pararoseus ZMY-1 has good potential for biocontrol applications for postharvest fruit.
Probiotic application remains a challenge since decades, as microorganisms lose their viability and functionality during the manufacture and storage of freeze-dried powders. Appropriate cryoprotectants are important in achieving particular probiotic preparation. Recently, Enterococcus spp. such as Enterococcus faecalis and E. faecium have been used as probiotics for human or animal health promotion. We aimed to determine a suitable protectant to protect the viability and pathogen inhibition potential of E. faecalis probiotic strains during freeze-drying and subsequent storage. E. faecalis probiotic strains were lyophilized in the presence of glucose, fructose, sucrose, skim milk, and distilled water. The lyophilized vials were stored at 4 °C for up to 30 days. Then, the cells from these vials were evaluated for their probiotic functionality. Among several protectants, skim milk exhibited highly protective capability to protect E. faecalis cell viability during freeze-drying and 30-day storage, with survival rates of E. faecalis strains ranging from 95.96 ± 0.20% to 103.42 ± 1.96% and 95.68 ± 0.72% to 102.95 ± 2.12%, respectively. The presence of skim milk could also effectively enhance the antimicrobial activity of all freeze-dried E. faecalis strains against toxigenic Clostridium difficile strains and maintain their activity after 30-day storage. Furthermore, hemolytic analysis demonstrated the safety of these freeze-dried E. faecalis strains. Overall, the results indicate that skim milk could be used as a suitable cryoprotective substance for freeze-dried E. faecalis probiotics, with potential applications in functional food, medicine, and feed industries.
Spray-freeze-drying (SFD) is a promising technique to produce inhalable dry powder formulations that able to retain the integrity of bioactive compounds. Therefore, in this study bromelain aerosols were developed using SFD by varying core-to-wall ratios (1:10, 1:25 and 1:50). The maltodextrin was used to protect the bromelain during freezing and drying stages had a significant effect on the developed aerosols; as the concentration increased, the emitted dosage level increased to around 97.2%. The particles were found to be spherical and highly porous, with geometric diameter ranging between 4.71 to 7.46 µm. All formulations were low in density, had excellent flowability and the theoretical mass median aerodynamic diameter (MMADt) ranged between 2.97 to 3.33 µm. The total bromelain concentration ranged between 413.73 to 462 mg/g and the activity was found to be between 333.22 to 404.64 casein digestion units⁻¹ (CDU)⁻¹ for all three formulations. The XRD patterns explained the crystalline nature of these formulations. The in-vitro release profile showed that the release of bromelain was slow and sustained for 12 h and 46 to 55% of release was estimated. In-vitro aerosol performance of particles showed 84.28% fine particle fraction (FPF) and MMAD of 3.2 µm for the 1:25 formulation. Thus, this study confirmed that SFD can produce aerosols with desired properties and the approach can be used for pulmonary supplementation of food bioactives with good retention and activity.
In the present study, the cells of Bifidobacterium animalis subsp. lactis (BI-01) and Lactobacillus acidophilus (LAC-04) were encapsulated in cocoa butter using spray-chilling technology. Survival assays were conducted to evaluate the resistance of the probiotics to the spray-chilling process, their resistance to the simulated gastric and intestinal fluids (SGF and SIF), and their stability during 90 days of storage. The viability of the cells was not affected by microencapsulation. The free and encapsulated cells of B. animalis subsp. lactis were resistant to both SGF and SIF. The micro-encapsulated cells of L. acidophilus were more resistant to SGF and SIF than the free cells; the viability of the encapsulated cells was enhanced by 67%, while the free cells reached the detection limit of the method (10(3) CFU/g). The encapsulated probiotics were unstable when they were stored at 20 °C. The population of encapsulated L. acidophilus decreased drastically when they were stored at 7 °C; only 20% of cells were viable after 90 days of storage. The percentage of viable cells of the encapsulated B. animalis subsp.lactis, however, was 72% after the same period of storage. Promising results were obtained when the microparticles were stored at -18 °C; the freeze granted 90 days of shelf life to the encapsulated cells. These results suggest that the spray-chilling process using cocoa butter as carrier protects L. acidophilus from gastrointestinal fluids. However, the viability of the cells during storage must be improved.
Solar energy has great potential as an alternative energy source, but variations in solar radiation require the use of additional energy sources to maintain a continuous drying process. We developed a process for drying kiwifruit using a solar dryer and an energy accumulation system with paraffin wax as phase change material. The final moisture content, total polyphenols, and antioxidant capacity were evaluated and compared with freeze drying. The analyzed experimental factors were kiwi slice thickness and the use or nonuse of fuzzy logic control systems to regulate the air flow through the devices. Critical moisture content, shrinkage, solar panel, and solar energy accumulator efficiencies were calculated. In addition, five empirical models were fitted to the drying curves. The solar panel showed an efficiency between 56 and 76%. The use of the fuzzy logic control system extended the period of available energy, thus prolonging the use of the solar panel and solar energy accumulator and using only 10% of the stored energy; otherwise, without the control system, 43% of the stored energy was used. The highest drying rates were achieved for kiwifruit slices 4 mm thick, using the solar dryer with the control system. The loss of polyphenols and antioxidant capacity were minimal for kiwifruit slices of thickness 8 mm without the control system.
In a two-year field experiment, the effect of liming with Ca(OH) 2 was studied at rates of 1; 2,5 and 5 t/ha on the content of total sugars, titratable acidity and pH in the grapes of varieties Sauvignon Blanc, Chardonnay, Cabernet Sauvignon and Merlot, planted on Chromic luvisols in the land of Mezek village, Svilengrad municipality, Bulgaria. The grapes of all varieties were studied immediately after harvest in technological maturity, simultaneously with the mass harvesting of the variety in the vineyards, where was the lime experiment. Generally in the white varieties, liming causes increase in the level of total sugars. Relatively stable is the tendency to reduce the content of titratable acids, simultaneously with increase of the lime rate. During the second year, increase in the content of total sugars and reduction of the level of titratable acids in the white varieties was found only in the highest applied ameliorative lime rate of 5 t/ha. Liming affects technological indicators of the grapes mainly in the white studied varieties and causes an increase in the content of total sugars and reduce the titratable acidity.
Vacuum freeze-drying technology is a high technology content, a wide range of knowledge of technology in the field of drying technology is involved, it is also a method of the most complex drying equipment, the largest energy consumption, the highest cost of drying method, but due to the particularity of its dry goods: the freeze-drying food has the advantages of complex water performance is good, cooler and luster of freezing and drying food to maintain good products, less nutrient loss, light weight, easy to carry transportation, easy to long-term preservation, and on the quality is far superior to the obvious advantages of other dried food, making it become the forefront of drying technology research and development. The freeze-drying process of Chinese style ham and western Germany fruit tree tenderloin is studied in this paper, their eutectic point, melting point and collapse temperature, freeze-drying curve and its heat and mass transfer characteristics are got, then the precool temperature and the highest limiting temperature of sublimation interface are determined. The effect of system pressure on freeze-dried rate in freeze-drying process is discussed, and the method of regulating pressure circularly is determined.
In this work, coaxial electrospraying was used for the first time to microencapsulate probiotic bacteria, specifically Lactobacillus plantarum , within edible protein particles with the aim of improving their resistance to in vitro digestion. The developed structures, based on an inner core of whey protein concentrate and an outer layer of gelatin, were obtained in the presence of acetic acid in the outer solution as a requirement for the electrospraying of gelatin. Despite the limited contact of the inner suspension and outer solution during electrospraying, the combination of the high voltage used during electrospraying with the presence of acetic acid was found to have a severe impact on the lactobacilli, not only decreasing initial viability but also negatively affecting the survival of the bacteria during storage and their resistance to different stress conditions, including simulated in vitro digestion.
“Hayward” kiwifruit ( Actinidia deliciosa cv.), widely planted all around the world, were fermented with six different commercial Saccharomyces cerevisiae strains (BM4×4, RA17, RC212, WLP77, JH-2, and CR476) to reveal their influence on the phenolic profiles, antioxidant activity, and aromatic components. Significant differences in the levels of caffeic acid, protocatechuate, and soluble solid content were found among wines with the six fermented strains. Wines fermented with RC212 strain exhibited the highest total phenolic acids as well as DPPH radical scavenging ability and also had the strongest ability to produce volatile esters. Wines made with S. cerevisiae BM 4×4 had the highest content of volatile acids, while the highest alcohol content was presented in CR476 wines. Scoring spots of wines with these strains were separated in different quadrants on the components of phenolics and aromas by principal component analyses. Kiwifruit wines made with S. cerevisiae RC212 were characterized by a rich fruity flavor, while CR476 strain and WLP77 strain produced floral flavors and green aromas, respectively. Altogether, the results indicated that the use of S. cerevisiae RC212 was the most suitable for the fermentation of kiwifruit wine with desirable characteristics.
Atmospheric spray freeze-drying (ASFD) represents a novel approach to dry thermosensitive solutions via sublimation. Tests conducted with a second-generation ASFD equipment, developed for pharmaceutical applications, have focused initially on producing a light, fine, high-grade powder consistently and reliably. To better understand the heat and mass transfer physics and drying dynamics taking place within the ASFD chamber, 3 analytical models describing the key processes are developed and validated. First, by coupling the dynamics and heat transfer of single droplets sprayed into the chamber, the velocity, temperature, and phase change evolutions of these droplets are estimated for actual operational conditions. This model reveals that, under typical operational conditions, the sprayed droplets require less than 100 ms to freeze. Second, because understanding the heat transfer throughout the entire freeze-drying process is so important, a theoretical model is proposed to predict the time evolution of the chamber gas temperature. Finally, a drying model, calibrated with hygrometer measurements, is used to estimate the total time required to achieve a predefined final moisture content. Results from these models are compared with experimental data.
The aim of this study was to evaluate the effect of sodium alginate concentration on microencapsulation of probiotic Lactobacillus casei Shirota (LCS) by extrusion and emulsification methods and determine the optimum alginate concentration using Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) approach. Determined morphology and size of the capsules, encapsulation efficiency, release of entrapped cells, and survivability of entrapped cell exposed heat treatment, simulated gastric and intestinal juice conditions were significantly varied depending on encapsulation method and alginate concentrations ( p < .05). The beads obtained with extrusion more protected the probiotic cells than beads obtained with emulsification. TOPSIS was performed to determine optimum alginate concentration regarding capsule size, encapsulation efficiency, release rate of entrapped cells, and survivability of entrapped cell exposed heat treatment, simulated gastric and intestinal juice conditions. According to TOPSIS, 2% and 2.5% of alginate may be effectively used to microencapsulation of LCS for extrusion and emulsification methods, respectively.
Practical applications
Microencapsulation is a technology that is widely used for enclosed valuable core material in very small capsules with coating materials. The stability of microencapsulated probiotic bacteria is affected by several factors such as coating material and its concentration, microencapsulation methods, etc. The results of this work present the optimum sodium alginate concentration using TOPSIS for microencapsulation of Lactobacillus casei Shirota by extrusion and emulsification methods and present the ideal microencapsulation method.
The drying of microcapsules causes agglomeration and oversized agglomerates disturb fiber melt spinning. In this study, three parameters in co-current spray drying were studied and their influence on agglomeration was established with a morphological analysis, granulometric analysis, differential scanning calorimetry (DSC), and thermal gravimetric analysis (TGA). The results showed that the inlet temperature, feed rate, and dry matter content have a significant influence on agglomeration; thus, their optimal combination was determined. In these conditions, the microcapsules were dried and applied in fibers.
High concentrations of volatile acids, consisting mainly of acetic acid, are often found in icewine. Wine yeasts produce acetic acid as a by-product of the hyperosmotic stress response caused by high sugar concentrations (>35 Brix) in grape must. Volatile acid levels in icewine often exceed legal limits. We compared seven commercially available wine yeast strains (ST, N96, Vin13, Vin7, EC1118, 71B, V1116) for icewine production. Yeast strains were evaluated for acetic acid and glycerol formation, fermentation rates, and sensory characteristics. Fermentations were conducted using both synthetic grape must and Riesling icewine grape must obtained from a commercial winery. Fermentations were conducted until approximately 11% (v/v) ethanol was produced. The yeast strains fermented Riesling icewine must at different rates and fermentations were completed in 17 to 49 days. Acetic acid and glycerol formation were significantly different (p < 0.05) and linked to the yeast strain. Sensory analysis of the icewines produced with the different yeast strains showed significant differences for overall quality, perceived sulfur-like aroma, and color (p < 0.05). ST, N96, and EC1118 were identified as the most suitable yeast strains for the production of icewine.
Studies on the development of non-dairy probiotic
foods and beverages are continuously emerging. Fruit and
vegetable juices have proved to be promising carriers or
growth media for probiotics. In this study, apple juice was
explored as a growth medium for cultivation of the probiotic
Lactobacillus plantarum PCS 26 strain. Fermentation was
performed with free and Ca-alginate–embedded bacteria at
different initial pH values, as well as with whey supplementation
as a growth enhancer. During the fermentation, growth
kinetics, pH, sugars consumption and lactic acid production
were measured, along with culture survival during storage.
The best results were achieved by fermentation at an initial
pH of 4.2, reaching maximal cell density of 2.5 x 109 CFU/mL
and a final pH of 4.7 after 24 h. Malolactic conversion was
commenced by the strain as energy yielding mechanism,
thereby lowering the consumption of sugars below the limit
of determination by the analytical method used. Apple juice
supplementation with 5 %v/v whey accelerated fermentation
kinetics and resulted in a higher viable bacterial count. In
contrast, entrapment of cells into Ca-alginate caused significantly
slower growth, yielding a lower bacterial count at the
end of fermentation (3.2 x 106 CFU/mL). However, stability
during storage of the fermented product at 4–7 °C improved,
and the survival of immobilized bacteria, estimated by
Weibullian model, increased to 32.1±5.2 days compared to
22.0±0.68 days in the free-cell fermentation. In conclusion,
apple juice was found to be an appropriate medium for fermentation
by probiotic Lactobacillus plantarum PCS 26,
resulting in a functional drink with potentially good sensory
acceptance and shelf life.
The sensory and compositional profiles of 25 Canadian and German ice wines were determined using descriptive, physicochemical, and volatile analyses. Color, 9 aroma attributes, and 12 flavor/taste attributes were evaluated by a trained panel of 25 judges using a balanced incomplete block design. Ice wines were analyzed for titratable acidity, pH, color (A420 nm and A520 nm), viscosity, total sugar, and ethanol. Thirty-four volatile compounds (alcohols, esters, acids, terpenes, furans, sulfurs, miscellaneous) were quantified in the ice wines and six table wines using gas chromatography-mass spectrometry. Eight volatile compounds differed significantly between British Columbia and Ontario ice wines. Gas chromatography olfactometry (odor port detection) was used to describe the perceived aroma of 34 odor-active volatile compounds. Cobweb diagrams and principal component analysis (PCA) indicated that Ontario ice wines had the highest fruity and floral aromas and a golden copper color. German ice wines had higher acidity with a nutty/oily character, while sweetness, body/viscosity, and intensity of aftertaste were more pronounced in British Columbia ice wines. British Columbia ice wines had the highest viscosity, titratable acidity, and total sugar. Ontario ice wines had the highest color absorbance values, while the German ice wines had the lowest viscosity, total sugar, and ethanol. PCA plots of the volatile compounds showed clear separations among the Canadian ice wines, German ice wines, and table wines. A PCA plot of the combined sensory aromas and 14 odor-active volatile compounds also showed a separation of Canadian and German wines and identified relationships between sensory and volatile analyses.
The effect of microstructure on the stability of red onion encapsulated by two processes: (a) spray drying and (b) spray freezing into liquid cryogenic, was evaluated in this work. Water sorption isotherms and glass transition temperature of microcapsules conditioned at various water activities were determined and coupled to evaluate conditions of storage stability. The stability of red onion microcapsules was influenced not only by water activity increase but also by microstructural differences between the two types of microcapsules. Critical water content was a useful tool to establish adequate storage conditions for red onion microcapsules.
This study aimed to optimize the spray drying process for the microencapsulation of Lactobacillus acidophilus La-5, using inulin as coating agent to increase its gastrointestinal survival. Moreover, the survival of the microencapsulated and the free microorganism incorporated or not in a synbiotic mousse to in vitro simulated gastrointestinal conditions was evaluated. Microencapsulation process conditions were optimized at 80 mL/min, 82%, and 10%, for feed flow, aspiration rate, and inulin concentration, respectively. Subsequently, a synbiotic diet mousse was produced with the addition both of the free and of the microencapsulated probiotic strain, and microorganism in vitro gastrointestinal resistance was evaluated. The lowest reduction of cell counts, after 6 h of the in vitro assays, occurred for mousse with microencapsulated cells (1.3 log cycles), followed by microencapsulated cells (2.0 log cycles), mousse with free cells (3.0 log cycles), and free cells (7.4 log cycles). Therefore, the spray drying process was appropriate to encapsulate the probiotic strain evaluated using inulin as coating agent and providing resistance to the microencapsulated microorganism. Moreover, the protection given by the microencapsulation process tested was further increased by the food product.
Influence of different drying method on yield, physicochemical and functional properties of gelatin from rohu (Labeo rohita) swim bladder were investigated. Freeze-drying presented the highest gelatin yield (54.51 g/100 g, dry weight basis), followed by vacuum-drying (48.95 g/100 g) and spray-drying (41.76 g/100 g), respectively (P < 0.05). All gelatin samples showed glycine as the major amino acid followed by proline, glutamic acid, alanine, arginine and hydroxyproline, respectively. Freeze-dried gelatin (FDG) and spray-dried gelatin (SDG) showed α (α1 and α2), β-chains and γ-chain as the predominant components, whereas an absence of β- and γ-chains found in vacuum-dried gelatin (VDG). FTIR spectra revealed that the loss of the triple-helix was found in all gelatins which indicated the conversion of collagen to soluble gelatin. FDG and SDG had the highest surface hydrophobicity, protein solubility, emulsifying, foaming and gelation property than VDG (P < 0.05). Moreover, SDG showed slightly higher surface hydrophobicity, protein solubility, emulsifying and foaming properties as compared to FDG (P < 0.05). However, no significant difference was found in gelation properties of FDG and SDG (P > 0.05). Therefore, freeze-drying or spray-drying could be an appropriate drying method for preparation of gelatin from rohu swim bladder with better functionalities.
Spray freeze drying is an attractive technology to produce powder formulation for inhalation. It can be used to generate large porous particles which tend to aerosolize efficiently and do not aggregate readily. It also avoids material to be exposed to elevated temperature. In this study, we reported the use of two-fluid nozzle to produce spray freeze dried powder of small interfering RNA (siRNA). The effect of atomization gas flow rate and liquid feed rate were inspected initially using herring sperm DNA (hsDNA) as nucleic acid model. The atomization gas flow rate was found to have a major impact on the aerosol properties. The higher the atomization gas flow rate, the smaller the particle size, the higher the fine particle fraction (FPF). In contrast, the liquid feed rate had very minor effect. Subsequently, spray freeze dried siRNA powder was produced at various atomization gas flow rates. The particles produced were highly porous as examined with the scanning electron microscopy, and the structural integrity of the siRNA was demonstrated with gel electrophoresis. The gene-silencing effect of the siRNA was also successfully preserved in vitro. The best performing siRNA formulation was prepared at the highest atomization gas flow rate investigated with a moderate FPF of 30%. However, this was significantly lower than that obtained with the corresponding hsDNA counterparts (FPF ∼57%). A direct comparison between the hsDNA and siRNA formulations revealed that the former exhibited a lower density, hence a smaller aerodynamic diameter despite similar geometric size.
In order to assess the essential probiotic properties of a strain dedicated for administration in humans and animals, characteristics of finally formulated products, rather than the cells solely, seems to be of crucial importance. In this study, composition of protective blends for manufacture of L. lactis probiotic powders was optimized using a statistical experimental design. The powders, generated by either spray- or freeze-drying techniques, were subsequently subjected to storage testing, and in vitro digestion in simulated stomach and small intestine. Finally, maintenance of adherence capability to human enterocyte-like cell lines, was evaluated. Our data demonstrated that 10% trehalose ensures the highest viability of L. lactis bacteria upon both drying techniques (viability of 60–68%). Moreover, skimmed milk-protected spray-dried cells exhibit the highest resistance to harsh environmental conditions of stomach (53.9 ± 7.6% survival rate) and higher adhesion ability to HT-29 cell line after digestion (528 ± 29 cells per 100 epithelial cells).
Ultrasonic spray-freeze drying (USFD) was evaluated to produce partially purified microbial transglutaminase (mTGase) powder, and the effects of the process conditions (a nozzle frequency of 48–120 kHz and a flow rate of 2–8 ml/min) on enzyme activity and particle size were determined. Furthermore, the relative activity changes at each step of USFD and the behavior of the dried enzyme at extreme pH levels, high temperature and presence of the metal ions were investigated. Additionally, the final product produced by USFD and the powder produced by conventional freeze drying (CFD) were compared in terms of relative activities and physical properties. The results showed that atomizing conditions affected the particle size and, hence the enzyme activity. The enzyme activity was enhanced by ultrasonic atomizing at all conditions while most of the activity loss occurred in the drying step. The USFD provided higher enzyme activity, smaller particle size, better particle morphology and better reconstitution properties than CFD, which are explained by the ultrasonic atomizing and accelerated freezing steps of USFD. Also, the USFD sample preserved its stability in tough conditions, such as extreme pH levels, high temperature and the presence of metal ions better than the CFD counterpart.
In this study, silica aerogels were prepared using water-glass precursor based on two drying strategies, namely conventional freeze drying (C-FD) and spray freeze drying (S-FD). It was known that the pore structure of silica aerogel can be optimized uniformly based on S-FD method when tert-butyl alcohol is directly utilized as a solvent. As a result, silica aerogels obtained by the S-FD method are monolithic with high thermal stability and low thermal conductivity, showing a great potential of thermal insulation materials for high-temperature environment.
Caffeic acid (CAF)has numerous health benefits mainly due to its antioxidant, antibacterial and fungicide properties. However, its incorporation in skin care products as anti-aging and the photoprotective agent is still limited due to its solubility and stability in oily matrices or solutions balanced with the skin pH. In this research, CAF–ethyl cellulose (EC) microparticles were produced by water-in-oil-water double emulsion solvent evaporation encapsulation technique using a biocompatible polymer, EC, as a coating material and a surfactant, polyvinyl alcohol, as a stabilizer of the double emulsion. The study assessed the influence of formulation parameters as the solubility of the polymer in organic solvents and the polymer concentration on microparticles final characteristics. CAF–EC microparticles were characterized by product yield, encapsulation efficiency, mean particle size, particle size distribution and polydispersity and imaged by scanning light microscopy. In vitro release profiles were obtained in water and octanol to mimic oily based and water-based matrices balanced with the skin pH. In vitro release kinetics studies were carried out to investigate the release pattern of CAF in simulated cosmetic formulations. Both the product yield and the encapsulation efficiency were found to be dependent on the solubility of the polymer in the organic phase. The product yield was mainly affected by operational factors such as the sticking and the agglomeration of the polymer to the walls and the magnet stirring during microparticles hardening and results from the encapsulation efficiency revealed that an increase of the polymer concentration led to an increase of the encapsulation efficiency. The usage of a water-soluble solvent contributed to a decrease in the mean particle size and reduction of polydispersity with higher polymer concentrations. The polymer concentration, the polymer solubility in the organic phase and the amount of CAF entrapped shown to affect the release in water, whereas the release in octanol was mainly independent of the amount of CAF entrapped in EC microparticles. The double emulsion solvent evaporation technique and the assessment of the selected formulation conditions have given significant and innovative insights on the microencapsulation of bioactive ingredients for cosmetics formulations.
Casein micelles (CM) loaded with vitamin D2 (Vit. D2) were spray- and freeze-dried at pilot scale. The powders showed constant Vit. D2 contents over four months of storage. The CM structure was retained after processing and drying. Low fat yoghurt was enriched with the spray-dried powder or with free Vit. D2. An in vitro proteolysis showed that 90% of the Vit. D2 added as an encapsulated product, e.g. dried CM, remained active compared to only 67% when Vit. D2 was supplemented as a free substance. Since all proteins were hydrolysed after in vitro proteolysis, it can be assumed that the Vit. D2 contents determined would be ultimately available in the lumen.
Conventional drying of spices, as hot air treatment, often needs an additional downstream inactivation step to decrease the microbial load of the dried product and improve its microbial safety and microbial quality. In this regard, the present work explored the possibility to dry and decontaminate food in a single step using supercritical carbon dioxide (scCO2) as a drying agent. A case study was focused on the drying of herbs and the antimicrobial effects were evaluated on the naturally present microbiota. For this purpose, experiments were carried out on coriander leaves using a high pressure vessel at 10 MPa, at two different temperatures (40 and 50°C) with drying time of 0 and 150 min to establish the influence of each parameter on the microbial inactivation. Yeasts and molds appeared to be the least resistant to scCO2 as they could never be detected after the treatment (<2 log CFU/g). Mesophilic bacteria were also significantly reduced, up to 4 log CFU/g, but remained above the limit of quantification. The quality of the dried product was comparable with the quality of air-dried samples in terms of phenolic constituents. Overall, the results indicated that scCO2 drying was a promising green drying technique combining both drying and microbial inactivation in a single step with a relevant impact on safety and costs.
Palm oil is a carotenoid‐rich natural compound, whose microencapsulation by complex coacervation may protect it against adverse conditions, allowing applications in food formulations for nutritional enrichment and natural pigmentation. Besides, since the coacervates are insoluble in acid pH of stomach, this undigested lipid is delivered slowly in the intestinal tract, which can help treatment of metabolic disturbs. Accordingly, this study intended to optimize palm oil microencapsulation by complex coacervation using gelatin and gum Arabic as wall materials. For this purpose, the effects of wall material concentration (WM) (2.5, 5.0, and 7.5% w/v), gelatin:gum Arabic ratio (G:GA) (1:2; 1:1; 2:1), and core:wall material ratio (C:WM) (75, 100, and 125%) on the encapsulation efficiency, particle morphology, and size distribution of microcapsules were investigated. Microencapsulation assays followed a factorial central design and, after coacervation, the microcapsules were freeze‐dried. The highest values of encapsulation efficiency were obtained using G:GA = 1:1 or 2:1 with C:WM = 100%, whereas the WM concentration could vary from 2.5 to 7.5%. High concentrations of WM (7.5%) and G:GA = 2:1 hampered the formation of spherical or oval microcapsules. Microcapsules showed average diameter ( D [4.3] ) between 97 and 690 µm, with increasing concentration of WM and higher C:WM ratio contributing to formation of larger microcapsules. The G:GA ratio showed the highest influence on the particle size, with the 1:2 ratio resulting in smaller microcapsules.
Practical applications
Palm oil is a significant source of antioxidants and other phytonutrients, and its microencapsulation may protect these bioactive compounds, enabling its use to nutritional enrichment of dry food formulations, at the same time as functioning as a natural pigment given the intense reddish‐orange color of the oil. In addition, the microcapsules may slow down palm oil release in the gastrointestinal tract, since the coacervates are insoluble in acid pH of stomach, allowing this nutrient to achieve the ileum before being digested and help treatment of metabolic disturbs. Accordingly, microencapsulation of palm oil can be of great interest for food and pharmaceutical industries to develop controlled‐delivery systems to encapsulate and slow down digestion of lipids, inducing modulation of satiety response.
The objectives of this study were to evaluate the spray drying conditions to produce Lactobacillus plantarum powders and to investigate their viability at different storage conditions. L. plantarum NRRL B-4496 was spray dried with high maize starch, maltodextrin, or gum arabic and stored under 97 and 10% vacuum at refrigerated (4°C) and room (23°C) temperatures. Probiotic solutions mixed with the different wall materials had different mass flow rates (kg/h) which produced as a result different evaporation rate values for the production of the probiotic powders. High maize starch and gum arabic were better protective agents than maltodextrin. L. plantarum encapsulated with high maize starch, packed under 97% vacuum, and stored at refrigerated temperature maintained the highest cell viability during 60 days of storage (0.14 log reduction).
The aim of this work was to evaluate the feasibility of using power ultrasound to improve the atmospheric freeze-drying of mushroom, as interesting alternative to vacuum freeze-drying, considering not only kinetic effects but also the final quality. For that purpose, mushroom slices (Agaricus bisporus) were dried (−10°C and 2 m/s) with (24.6 and 12.3 kW/m³; 21.9 kHz) and without ultrasound application. The application of ultrasound significantly influenced the drying kinetics, increasing the effective diffusivity up to 280% and shortening drying time up to 74%. As for the quality parameters (color, texture, rehydration, and cell damage), no remarkable influence of the ultrasound application was observed. Therefore, the application of power ultrasound during the atmospheric freeze-drying of mushroom might be considered as an interesting technology providing that it significantly increased the process kinetics without greatly affecting the quality of the final product.
Electrospraying, freeze and spray drying were used to microencapsulate Lactobacillus rhamnosus ATCC 7469 in
whey protein isolate (WPI), whey protein isolate+inulin (WPI+IN) or whey protein isolate+inulin+Persian
gum (WPI+IN+PG) matrixes. Physical properties, survivability, cell injuries and resistance to simulated
gastrointestinal condition of L. rhamnosus ATCC 7469 microcapsules were examined. Cell damage evaluation
showed that electrospray was more injurious to L. rhamnosus ATCC 7469 cells in comparison with other two
methods, also Persian gum had the most protecting effect against cell damaging agents. The viability of encapsulated
cells decreased from 10.60-10.97 log cfu/g in the first week to 8.72–10.78 log cfu/g in the last week
of storage. Freeze drying and electrospraying showed the lowest and highest loss in cell survival during storage,
respectively. Results showed the superiority of freeze-dried microcapsules to prolong L. rhamnosus ATCC 7469
survival when exposed to digestive system conditions.
en The aims of this study were to evaluate the effect of types of protein‐based microcapsules and storage at various ambient temperatures on the survival of Lactobacillus acidophilus during exposure to simulated gastrointestinal tract and on the change in thermo‐tolerance during heating treatment. The encapsulating materials were prepared using emulsions of protein (sodium caseinate, soy protein isolate, or pea protein), vegetable oil, and glucose, with maltodextrin was used as a wall material. The formulations were heated at 90 °C for 30 min to develop Maillard substances prior to being incorporated with L. acidophilus. The mixtures were then spray dried. The microspheres were stored at 25, 30, and 35 °C for 8 wk and examined every 4 wk. The addition of proteins as encapsulating materials demonstrated a significant protective effect (P < 0.05) as compared to the control sample. Sodium caseinate and soy protein isolate appeared more effective than pea protein in protecting the bacteria after spray drying and during the storage at different room temperatures. Storage at 35 °C resulted in a significant decrease in survival at end of storage period regardless the type of encapsulating materials. The addition of protein‐based materials also enhanced the survival of L. acidophilus during exposure to simulated gastrointestinal condition as compared to the control. After spray drying and after 0th wk storage, casein, soy protein isolate, and pea protein‐based formulations protected the bacteria during heat treatment. In fact, a significant decrease in thermal tolerance was inevitable after 2 wk of storage at 25 °C.
Practical Application
pt This study produced probiotics in powder form with high stability during storage at room temperature. The microencapsulation technology used in this study could be adopted in industrial scale with low operational, distribution and storage costs.
In this study, the effects of drying conditions on moisture content, water activity (aw), dissolution time, solubility, hygroscopicity, β-carotene, color, glass transition temperature (Tg), and sticky point temperature (Ts) of foam-mat-dried cantaloupe pulp powders and microstructure of dried cantaloupe pulp foams were investigated. Drying was performed in three temperatures (40, 55, and 70°C) on 3- and 5-mm thicknesses. The analysis of scanning electron microscopy micrographs with grey-level co-occurrence matrix showed that there is wide porous structure of dried foams at higher speeds drying. The temperature increase reduced moisture content and aw, and increased hygroscopicity, and thickness rise increased moisture content and aw and consequently decreased powders’ hygroscopicity under the same thickness and drying temperature, respectively. Increase in drying temperature would increase the reconstitution speed of powders into water and therefore the dissolution time decreased. In addition, results showed that the powder produced at 40°C have higher β-carotene content than those of produced at 55 and 70°C. With increasing drying temperature from 40 to 70°C, Lightness parameter (L) was increased while redness parameter (a) was decreased. The Tg and Ts were compared by plotting them in a graph against moisture content. For all drying processes the Ts was higher than the Tg. The drying conditions at 70°C (higher drying temperature) and 3 mm (lower thickness) led to a shorter drying time and consequent lower energy demand to produce a powdered cantaloupe pulp with high stability (low moisture content, aw, and high Tg and Ts) and reconstitution speed of powder into water.
The effect of different combinations of maltodextrin (MD), reconstitute skim milk (RSM), and gum arabic (GA) on physical of microcapsules, cell viability under in vitro gastrointestinal conditions and storage stability of Lactobacillus casei Shirota microencapsulated by spray drying were evaluated and cells incorporated into Pudding was also studied. Microcapsules containing typical concavities of atomized powders showed to be spherical with no surface fissures or visible cracks. The addition of GA to RSM or MD was decreased the bulk density and L* values of powders, but more protected the viability after exposure to in vitro gastrointestinal juice. During storage at 4 and 24°C, RSM was found to be the best media for the protection of probiotic bacteria. Microencapsulated cell counts in pudding samples decreased at the 14th day and then increased at the end of the storage. pH value of sample containing RSM:GA capsules was found more stable. Microencapsulation is described as a technique that has been used to improve probiotic survival by encapsulating in a biopolymer. However, the choice of a biopolymer for encapsulation of probiotic bacteria is very important. So that, the effect of some polymers on the encapsulation of Lactobacillus casei Shirota by spray drying was investigated.
The use of nanoparticles for drug delivery is still restricted by their limited stability when stored in an aqueous medium. Freeze drying is the standard method for long-term storage of colloidal nanoparticles; however the method needs to be elaborated for each formulation. Spray freeze drying (SFD) is proposed here as a promising alternative for lyophilizing colloidal nanoparticles. Different types of polymeric and lipid nanoparticles were prepared and characterized. Afterwards, samples were spray freeze dried by spraying into a column of cold air with a constant concentration of different cryoprotectants, and the frozen spherules were collected for further freeze drying. Similar samples were prepared using the commonly used technique, freeze drying, as controls. Using SFD, fast-dissolving, spherical and porous nanocomposite microparticles with remarkably high flowability (CI ≤ 10) were produced. On the contrary to similar samples prepared using the freeze drying technique, the investigated polymeric and lipid nanoparticles were completely reconstituted (Sf/Si ratio <1.5) after SFD. SFD proved to be an effective platform for improving the long-term stability of colloidal nanoparticles.
Bovine lactoferrin (LFb) powders were produced using spray drying and freeze drying. Industrially obtained fresh liquid-LFb was used as starting material. The antioxidant capacity, solubility in water, moisture sorption behaviour, the extent of denaturation and changes in the secondary structural features of spray-dried (SDLFb) and freeze-dried bovine lactoferrin (FDLFb) powders were determined. The residual moisture content, water activity, particle size and amorphous/crystalline nature of the SDLFb and FDLFb were also measured. Results showed that both SDLFb and FDLFb powders had negligible denaturation and conformation changes compared to the liquid-LFb. Both SDLFb and FDLFb showed type II sorption behaviour with almost identical monolayer moisture content. The SDLFb powders were amorphous in nature with >98% solubility in water. The antioxidant activity of SDLFb was similar to that of the liquid-LFb while it was ∼6% less in FDLFb. Based on the residual moisture content, water activity, solubility and preservation of secondary structure of LFb in resultant powders, a spray drying process with 180 °C inlet and 95 °C outlet temperature was found to produce similar or better quality LFb powders compared to the ones produced through a freeze drying process.
Preparation, properties and in vivo antimicrobial activity in yacon roots of microencapsulated cinnamon oil were investigated. The encapsulation efficiency was affected by the concentration of wall materials. Result indicated that cinnamon oil microencapsulation exhibited different particles size and irregular shape. Thermogravimetric analysis showed that the first mass loss in curves for microparticles without oil and microencapsulated oil were observed from 43.78 to 73.59 °C and from 43.78 to 73.59 °C, respectively. The oil release of from mciroparticles could increase with improving the relative humidity and/or the temperature. The counts of bacteria and, yeast and moulds in fresh-cut yacon roots treated by microencapsulated cinnamon oil with PVC film reached the level of 4.5 × 102 and 6.3 × 103 after 12 day storage, respectively. Treatment of microencapsulated cinnamon oil could also keep the overall good visual quality for fresh-cut yacon roots.
Electrospraying has recently emerged as a novel microencapsulation technique with potential for the protection of probiotics. However, research efforts are still needed to minimize the viability loss observed during the processing of sensitive strains, and to maximize productivity. The aim of the present work was the optimization of the electrospraying conditions for the microencapsulation of a model probiotic microorganism, Lactobacillus plantarum, within a whey protein concentrate matrix. In a pre-optimization step, the convenience of encapsulating fresh culture instead of freeze-dried bacteria was established. Additionally, a surface response methodology was used to study the effect of the applied voltage, surfactant concentration, and addition of a prebiotic to the formulation on cell viability and productivity. Viability losses lower than 1 log10 CFU were achieved and the bacterial counts of the final products exceeded 8.5 log10 CFU/g. The protection ability of the developed structures during storage and in-vitro digestion was also evaluated.
Resistant starch (Hi maize) and chitosan at concentrations of 1% and 0.4% were added to the microencapsulation of Lactobacillus acidophilus in alginate beads by extrusion technique. Moist and freeze-dried microparticles were analyzed. The addition of prebiotics and chitosan increased the size of the moist particles, whose diameter was 70.37 μm, while the diameter of the microparticles containing alginate alone was 55.13 μm. In contrast, the freeze-dried microparticles of alginate and alginate + Hi–Maize + chitosan had diameters of 114.51 μm and 112.50 μm, respectively. Both Hi–maize and chitosan provided better protection of probiotics after exposure of the moist microparticles to simulated gastric and intestinal juice, with counts of 6.35 log CFU g−1, while lower counts were observed for the freeze-dried microcapsules. Regarding the viability of the probiotic culture during the storage periods and temperatures, all treatments were viable, with suitable values to confer the probiotic effects (<6 log CFU g−1), with counts up to 6 logs for at least 30 days for the microparticles stored in the freeze-dried form, and 135 days in the moist form, both under storage at room temperature (25 °C).
Experimental runs have been carried out to investigate the influence of shelf temperature and total gas pressure in the chamber on the primary drying sublimation kinetics of a packed bed of frozen spherical particles of a model 16.6% (w/w) sucrose solution. Sublimation kinetics determined, in situ and on line, by weighing continuously the freeze-dried sample, were observed to increase with the total gas pressures and with the shelf temperatures. A physical model, based on the hypothesis that two “sublimation fronts” advancing at the same time from the bottom of the bed, due to the contact heat flux, and from the top of the bed, due to radiation heat flux, was proposed. Fair agreement was found between simulated and experimental data.
Purpose. Ca-alginate entrapped Lactobacillus acidophilus was used to ferment tomato juice and enhance the survival of the bacteria in the product. Methods. L. acidophilus was immobilized in gel beads with diameters of about 26 mm. Tomato juice was made from fresh raw tomatoes, followed by fermentation for 80 h with free and immobilized cells. Results. Immobilized cells leaked from the gel beads and proliferated in the juice during the fermentation; the final viable cell number reached 10 7 CFU/mL in the juice and above 10 10 CFU/mL-gel in gel beads. Free cells reached about IO 9 CFU/mL during fermentation. Immobilized cells endured the adverse conditions in tomato juice; furthermore, viable cell numbers and sensory score results were higher compared with free cells. The viable cell counts of immobilized L. acidophilus were maintained at 10 7 CFU/mL-gel in the fermented tomato juice after 10 weeks of cold storage at 4°C, compared with 10 4 CFU/mL of free cells. Conclusions. Ca-alginate immobilized L. acidophilus enhanced the viable cell number and improved the sensory quality of fermented tomato juice. Our findings could be applied to the development of probiotic tomato juice.
There is increasing evidence that whey protein isolates (WPI), can be utilised to encapsulate and protect bioactive substances, including lactic acid bacteria, due to their physicochemical properties. However, little is known about what happens in the immediate vicinity of the cells. This study examined the protective behaviour of WPI for two strains of Lactobacillus plantarum, A17 and B21, during spray drying. B21 was found to be more hydrophobic than A17 and required 50% of the amount of WPI to provide comparably high survival (∼90%). We hypothesise that WPI protects the hydrophobic bacteria by initial attachment to the unfolded whey protein due to hydrophobic interactions followed by adhesion to the proteins, resulting in cells being embedded within the walls of the capsules. The encapsulated strains had a moisture content of approximately 5.5% and during storage trials at 20°C retained viability for at least eight weeks.
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Microcapsules containing Lactobacillus plantarum (MTCC 5422) was produced by SFD technique with wall material formulations namely (i) whey protein isolate (WPI) with sodium alginate (SA), (ii) WPI with fructooligosaccharide (FOS), (iii) denatured-WPI (DWPI) with SA, and (iv) DWPI with FOS. The effect wall materials on physical properties of microcapsules, encapsulation efficiency and cell viability during storage were evaluated. Freeze drying (FD) has been used as a control method to evaluate the efficacy of SFD. The findings revealed that SFD microcapsules were spherical in shape and exhibited, ‘good’ flowability, and lower hygroscopicity. Microencapsulation by SFD method did not affect the cell viability as indicated by good encapsulation efficiency (87.92–94.86%). Among the SFD microcapsules, DWPI + FOS had higher encapsulation efficiency and better stability during storage. SFD technique overcomes long drying time and lack of control on the microcapsules size and shape. Hence, the SFD can be a suitable technique for microencapsulation of probiotics.
In this article, preparation and application characteristics of microencapsulated Lactobacillus acidophilus were
investigated. Results indicated that the optimum condition for preparation of micro encapsulation were 10% (w/v) wall
material and the temperature of 20°C, respectively. Many micropores in the porous starch micro particles was also
observed by Scanning Electron Microscope. Furthermore, the released cell counts were increase from 2.43 log cfu/g to
9.17 log cfu/g for the time prolong to 3h in the simulated colonic pH solution. On the other hand, the visible cells of
Lactobacillus acidophilus in the dog feces on the 10th day after the probiotics feeding was improve about 34.8%
compare to the before feeding, which was decrease about 24.6% for Escherichia coli. Furthermore, the content of is
ovaleric acid, indole and 3-methylindole, putrefactive substances in dog feces, before feeding were reduce 24%, 16% and
45% in dog feces on the 10th day after feeding compared to that before feeding, respectively. Micro encapsulation can be
considered a useful technology to provide the protection for Lactobacillus acidophilus and better application effective.
Nowadays, important features for the development of new food products include their convenience, taste, and ability to promote beneficial effects to human health. This study aimed to develop a potentially synbiotic dairy-based tomato spread and to evaluate the viability of the microorganisms employed, as well as the sensory acceptability of the product throughout its storage for 28 days. Three different trials were studied, all containing the prebiotic inulin and the starter culture Streptococcus thermophilus ST-M6: T1 (control); T2 with the probiotic strains Lactobacillus acidophilus NCFM and Bifidobacterium animalis subsp. lactis Bb-12, and T3 with Bb-12 and the bacteriocinogenic and potentially probiotic strain Lactobacillus sakei subsp. sakei 2a. The product was stored at 4 °C and analysed after 1, 7, 14, 21, and 28 days of storage. For all trials, the pH decreased throughout storage, the viability of all strains was high (≥ 7.9 log cfu/g), and sensory evaluation with consumers showed mean scores above 7 during the storage period evaluated (up to 21 days), which demonstrates the product has potential as a functional food.
Effect of different coating materials on the biological characteristics and stability of microencapsulated Lactobacillus acidophilus was investigated. Results indicated that the surface and microstructure of microencapsulation was significant affected by the type of coating material. The complex carrier could provide protection for L. acidophilus cells against the simulated gastric fluid (SGF) and simulated intestinal fluid (SIF). Cell survivals remain the counts with 2.1 and 3.72 logarithmic cycle reduction found in microencapsulated L. acidophilus with complex wall materials and for free cells after exposure to SIF for 180 min, respectively. Furthermore, at the high temperatures evaluated, the higher cell survival rate in microencapsulation embedded with the complex materials was found than that for free cells and that with other materials. Cells counts were reduced to 8.16, 7.17, 6.42 cfu?mL-1 and 5.86, 4.29, 2.32 log cfu?mL-1 for microencapsulation with complex materials and free cells at 50, 60 or 70 ?C for 20 min, respectively. Its stability was also improved compared to free cells at refrigerated temperatures. For the cells release from microcapsules, the counts were increased with prolonged the incubation time. Moreover, the survival rate of cells in microencapsulation was better than that for free cells at bile salt concentration. Results showed that for improving protection against deleterious factors, the complex materials might be the better one for the preparation of microencapsulation.
In this article, preparation and application characteristics of microencapsulated Lactobacillus acidophilus were investigated. Results indicated that the optimum condition for preparation of micro encapsulation were 10% (w/v) wall material and the temperature of 20°C, respectively. Many micropores in the porous starch micro particles was also observed by Scanning Electron Microscope. Furthermore, the released cell counts were increase from 2.43 log cfu/g to 9.17 log cfu/g for the time prolong to 3h in the simulated colonic pH solution. On the other hand, the visible cells of Lactobacillus acidophilus in the dog feces on the 10th day after the probiotics feeding was improve about 34.8% compare to the before feeding, which was decrease about 24.6%for Escherichia coli. Furthermore, the content of is ovaleric acid, indole and 3-methylindole, putrefactive substances in dog feces, before feeding were reduce 24%, 16% and 45% in dog feces on the 10th day after feeding compared to that before feeding, respectively. Micro encapsulation can be considered a useful technology to provide the protection for Lactobacillus acidophilus and better application effective.
Microencapsulation is mainly concerned with encapsulation. which is the process of forming a continuous thin coating around encapsulant (solid, liquid, gas). The active ingredients may be a food additive, medicine, biocide, adhesive or any other specialty material. Different methods of encapsulation design the wall to permit controlled release of core material at specific time and place. The first microencapsulation technique was coacervation which was developed and patented by National Cash Register Company in U.S. in 1950. Microencapsulation started from 1950 in the research of pressure sensitive coatings for the manufacture of carbon less copying paper. Microcapsules can be described as micron-size packages, composed of a polymer wall (coat or shell), and an active ingredient referred to as core or nucleus. This technique is applie not only to protect the core material (flavour, enzyme, bacteria, and drugs) from light, air, moisture and heat but also change or modify the physical property and flow ability of core material. Microencapsulation includes various techniques like co acervation, co crystallization, molecular inclusion, spray drying, spray cooling, chilling, extrusion, fluidized bed drying etc. Microencapsulation sector is growing at @10% annually. Microencapsulation finds applications in different field like pharmaceuticals, microbiology, dairy, bakery and meat industry etc. Extensive ongoing research in microencapsulation is also boosting the popularity of microencapsulated products.