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Arya P, Kumar P. Production of encapsulated (25R)-Spirost-5-en-3β-ol powder with composite coating material and its characterization. Steroids 2023; 194:109218. [PMID: 36893828 DOI: 10.1016/j.steroids.2023.109218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 02/22/2023] [Accepted: 03/03/2023] [Indexed: 03/09/2023]
Abstract
The potential of the (25R)-Spirost-5-en-3β-ol (diosgenin) is underutilized due to its astringent mouthfeel and aftertaste. To make the consumption more, this research rivets over the use of suitable techniques for encapsulating the diosgenin to use its health benefits for preventing the health disorders. The (25R)-Spirost-5-en-3β-ol(diosgenin) is gaining popularity in the food market by proving its potential health benefits. This study rivets over the encapsulation of diosgenin due to its high bitter taste which restricts its incorporation in functional foods. Maltodextrin and whey protein concentrates were used as the carrier for encapsulating diosgenin at varying concentrations from 0.1 to 0.5 % and evaluated for powder properties. The optimal conditions were obtained based on the most suited data ranged from the selected properties for the powder. The spray dried 0.3% diosgenin powder produced most suitable properties for powder recovery, encapsulation efficiency, moisture content, water activity, hygroscopicity, and particle size as 51.69-72.18%, 54.51-83.46%, 1.86-3.73%, 0.38-0.51, 10.55-14.08% and 40.38-88.02 μm respectively. The significance of this study relies on the more and better utilization of the fenugreek diosgenin in edible form by masking the bitterness. After encapsulation the spray dried diosgenin is more accessible in powder format with edible maltodextrin and whey protein concentrate. The spray dried diosgenin powder could be a potential agent that fulfils nutritional demands along with protection from some chronic health perturb.
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Affiliation(s)
- Prajya Arya
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106, India.
| | - Pradyuman Kumar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106, India
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Effect of Maltodextrin, Arabic Gum, and Beetroot Juice Concentration on the Powder Properties of Spray-Dried Beetroot-Skim Milk Mixtures. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2022. [DOI: 10.2478/aucft-2022-0017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Abstract
Milk products are widely consumed as a beverage and used as the main ingredient in many food applications. Beetroot is suitable as an ingredient for the natural red color in food products. Color stability of natural colorants is mainly affected by mixtures of materials and temperatures. The effect of beetroot juice concentration and types of carrier agents on the physical properties of the red-colored skim-milk powder and rehydrated powder at different temperatures were studied. Beet juice concentration significantly affects the redness (a*) and lightness (L*) of skim milk in both powders and reconstituted forms. Powder with mixtures of maltodextrin and Arabic gum showed better retention of redness, high solubility, low moisture content, water activity, and less hygroscopic. The finding from this study may benefit food product development, beverage, and confectionery in the food industry.
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Challenges and Opportunities in the Application of Chemometrics in the Pharmaceutical and Food Science Industries. J CHEM-NY 2022. [DOI: 10.1155/2022/9823497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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Optimization of Spray-Drying Process with Response Surface Methodology (RSM) for Preparing High Quality Graphene Oxide Slurry. Processes (Basel) 2021. [DOI: 10.3390/pr9071116] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023] Open
Abstract
The “Drying-redissolution” method is promising for the industrial production of high-concentration well-dispersed graphene oxide slurry (GOS). As the potential key step in this method, the spray drying process requires a statistical investigation which guides the large-scale preparation of graphene oxide powder (GOP). This work systematically studies the effects of operating parameters, including nozzle airflow rate (439–895 L·h−1), atomization pressure (0.5–0.7 MPa), and liquid feed rate (3.0–9.0 mL·min−1), by using the response surface methodology integrated Box–Behnken design (RSM–BBD), aiming to produce GOP with high yield and easy re-dispersion. The optimized spray drying condition is predicted to be 439 L·h−1, 0.59 MPa, and 9.0 mL·min−1, at which a powder yield of 70.45% can be achieved. The experimentally obtained GOP has an average particle size of 11.65 μm and the low crumpling degree of the particle morphology results in the good re-dispersibility (97.95%) and excellent adsorption performance (244.1 mg·g−1) of GOP. The GOS prepared by the spray-dried GOP possess low viscosity and high exfoliation efficiency with a single-layer fraction up to 90.8%, exhibiting good prospects for application. This work first applied the RSM–BBD model on the spray drying process of GO, and evidenced the possibility of producing high-quality GO slurry with the “drying-redissolution” method.
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An Approach to Value Cocoa Bean By-Product Based on Subcritical Water Extraction and Spray Drying Using Different Carriers. SUSTAINABILITY 2020. [DOI: 10.3390/su12062174] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
The aim of this study was to establish an efficient, sustainable technological procedure for valorization of food by-product, that is, cocoa bean shells (CBSs). The properties and stability of CBS extracts obtained by spray drying process with maltodextrin (MD) and whey protein (WP) as carrier agents were evaluated. For this purpose, phytochemicals of CBSs were extracted by subcritical water extraction. Physico-chemical properties, total phenolic (TP) and total flavonoid (TF) contents of the encapsulated extracts were determined in order to verify the efficiency of spray drying. Additional analyses for phytochemical characterization of the obtained powders were also performed. The efficiency of microencapsulation process was characterized by product recoveries higher than 58%. Both coating materials significantly influenced the encapsulation of phytochemicals in terms of rehydration, water solubility index and water absorption index, with WP being at an advantage. The best results for TP and TF contents were achieved when CBSs were encapsulated using WP (37.68 mg GAE/g and 7.66 mg CE/g, respectively). Microencapsulation using WP yielded higher content of gallic acid, caffeine, and theobromine than those with MD. According to the results, the formulation using 50% WP provided a better preservation of polyphenols compared to 50% MD. Therefore, spray drying with WP can be used as a method of choice for obtaining high quality CBS powders.
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Kaderides K, Goula AM. Encapsulation of pomegranate peel extract with a new carrier material from orange juice by-products. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.019] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Pellicer JA, Fortea MI, Trabal J, Rodríguez-López MI, Gabaldón JA, Núñez-Delicado E. Stability of microencapsulated strawberry flavour by spray drying, freeze drying and fluid bed. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2019.03.010] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Tontul I, Topuz A. Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.03.009] [Citation(s) in RCA: 100] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Tontul I, Topuz A, Ozkan C, Karacan M. Effect of vegetable proteins on physical characteristics of spray-dried tomato powders. FOOD SCI TECHNOL INT 2016; 22:516-24. [PMID: 26860489 DOI: 10.1177/1082013216629528] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2014] [Accepted: 12/30/2015] [Indexed: 12/16/2023]
Abstract
In the present study, the effectiveness of different vegetable proteins (pea protein isolate, soy protein isolate and zein from maize) at two different ratios (1% and 5%) on product yield and physical properties of spray-dried pulpy tomato juice was investigated. Additionally, these proteins were compared with whey protein concentrate which has a superior effect on spray dried products at the same concentrations. Additionally, plain tomato juice was also spray dried for comparison with vegetable proteins. The product yield of the tomato powders dried with the vegetable proteins was lower than with the whey protein concentrate. Among vegetable proteins, the highest product yield was produced with 1% soy protein isolate. In all products, there was a slight colour difference between the reconstituted tomato powders and the raw tomato juice, which indicated that pulpy tomato juice can be spray dried with minor colour change. All powders had unique free-flowing properties estimated as Carr index and Hausner ratio due to their large particles.
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Affiliation(s)
- Ismail Tontul
- Department of Food Engineering, Faculty of Engineering, Akdeniz University, Antalya, Turkey Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Konya, Turkey
| | - Ayhan Topuz
- Department of Food Engineering, Faculty of Engineering, Akdeniz University, Antalya, Turkey
| | - Ceren Ozkan
- Department of Food Engineering, Faculty of Engineering, Akdeniz University, Antalya, Turkey
| | - Merve Karacan
- Department of Food Engineering, Faculty of Engineering, Akdeniz University, Antalya, Turkey
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Effect of Spray Drying Temperature and Agave Fructans Concentration as Carrier Agent on the Quality Properties of Blackberry Powder. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2016. [DOI: 10.1515/ijfe-2015-0287] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The agave fructans as carrier agent can be an alternative to increase quality properties of blackberry. The aim of this study was to evaluate the effect of agave fructans concentration and inlet air temperature on quality properties of blackberry powder. Agave fructans concentrations were 50, 75 and 100 % (in base the total soluble solids percentage of blackberry extract), and the inlet air temperatures were 70–110 °C. A pilot-scale spray dryer was employed. Drying yield ranged from 58 to 94 % dry base. Encapsulation efficiency values varied between 48 and 100 % of anthocyanin concentration. The lower agave fructans concentration showed the best quality characteristics as lower water activity of 0.28, high anthocyanin retention of 98 %, high bulk density of 0.80 g/ml and the higher agave fructans concentrations showed the best stability properties as lower hygroscopicity of 0.013 gH20/gsolids and low particle temperature of 38 °C. The agave fructans improves good physicochemical and stability characteristics in blackberry powders.
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Sedej I, Milczarek R, Wang SC, Sheng R, de Jesús Avena-Bustillos R, Dao L, Takeoka G. Spray drying of a phenolic-rich membrane filtration fraction of olive mill wastewater: optimisation and dried product quality. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13163] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Ivana Sedej
- Olive Center; University of California, Davis; 392 Old Davis Rd. Davis CA 95616 USA
| | - Rebecca Milczarek
- Healthy Processed Foods Research Unit; United States Department of Agriculture - Agricultural Research Service; 800 Buchanan Street Albany CA 94710 USA
| | - Selina C. Wang
- Olive Center; University of California, Davis; 392 Old Davis Rd. Davis CA 95616 USA
| | - Runqi Sheng
- Olive Center; University of California, Davis; 392 Old Davis Rd. Davis CA 95616 USA
| | - Roberto de Jesús Avena-Bustillos
- Healthy Processed Foods Research Unit; United States Department of Agriculture - Agricultural Research Service; 800 Buchanan Street Albany CA 94710 USA
| | - Lan Dao
- Healthy Processed Foods Research Unit; United States Department of Agriculture - Agricultural Research Service; 800 Buchanan Street Albany CA 94710 USA
| | - Gary Takeoka
- Healthy Processed Foods Research Unit; United States Department of Agriculture - Agricultural Research Service; 800 Buchanan Street Albany CA 94710 USA
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Dueik V, Diosady LL. Microencapsulation of iron in a reversed enteric coating using spray drying technology for double fortification of salt with iodine and iron. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12376] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Verónica Dueik
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile
| | - Levente L. Diosady
- Department of Chemical Engineering and Applied Chemistry, University of Toronto
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Patel BB, Patel JK, Chakraborty S, Shukla D. Revealing facts behind spray dried solid dispersion technology used for solubility enhancement. Saudi Pharm J 2015; 23:352-65. [PMID: 27134535 PMCID: PMC4834693 DOI: 10.1016/j.jsps.2013.12.013] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2013] [Accepted: 12/14/2013] [Indexed: 11/03/2022] Open
Abstract
Poor solubility and bioavailability of an existing or newly synthesized drug always pose challenge in the development of efficient pharmaceutical formulation. Numerous technologies can be used to improve the solubility and among them amorphous solid dispersion based spray drying technology can be successfully useful for development of product from lab scale to commercial scale with a wide range of powder characteristics. Current review deals with the importance of spray drying technology in drug delivery, basically for solubility and bioavailability enhancement. Role of additives, selection of polymer, effect of process and formulation parameters, scale up optimization, and IVIVC have been covered to gain the interest of readers about the technology. Design of experiment (DoE) to optimize the spray drying process has been covered in the review. A lot more research work is required to evaluate spray drying as a technology for screening the right polymer for solid dispersion, especially to overcome the issue related to drug re-crystallization and to achieve a stable product both in vitro and in vivo. Based on the recent FDA recommendation, the need of the hour is also to adopt Quality by Design approach in the manufacturing process to carefully optimize the spray drying technology for its smooth transfer from lab scale to commercial scale.
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Affiliation(s)
- Bhavesh B. Patel
- Ph.D. Research Scholar in Pharmaceutics, Faculty of Pharmacy, Hemchandracharya North Gujarat University, Patan 384265, Gujarat, India
- Technical Service, Pharma Polymer & Services, Evonik India Pvt Ltd., Mumbai 400 072, Maharashtra, India
| | | | - Subhashis Chakraborty
- Technical Service, Pharma Polymer & Services, Evonik India Pvt Ltd., Mumbai 400 072, Maharashtra, India
| | - Dali Shukla
- Department of Pharmaceutics, IIT, Banaras Hindu University, Varanasi 221 005, India
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Wang W, Dufour C, Zhou W. Impacts of spray-drying conditions on the physicochemical properties of soy sauce powders using maltodextrin as auxiliary drying carrier. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1014430] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Ho LP, Pham AH, Le VVM. Effects of Core/Wall Ratio and Inlet Temperature on the Retention of Antioxidant Compounds during the Spray Drying of Sim (R
hodomyrtus tomentosa
) Juice. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12452] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Le Phuc Ho
- Department of Food Technology; Ho Chi Minh City University of Technology; 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh Vietnam
| | - Anh Huy Pham
- Department of Food Technology; Ho Chi Minh City University of Technology; 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh Vietnam
| | - Van Viet Man Le
- Department of Food Technology; Ho Chi Minh City University of Technology; 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh Vietnam
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Fakher Dizaji M, HamidiSepehr A, Chegini G, Khazaei J, Mansuri A. Influence of Hot Bed Spray Dryer Parameters on Physical Properties of Peppermint (Mentha piperita L.) Tea Powder. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2015. [DOI: 10.1515/ijfe-2014-0182] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Abstract
In this study, the effects of some processing parameters on moisture content, drying yield, bulk density, solubility and particle size of peppermint tea powders obtained from a hot bed spray dryer were investigated. In this method of drying, a heated bed is used instead of heated air to simplify spouted bed drying method and lower the cost of drying. A wheel rotary atomizer was employed for spraying of material and a frustum-shaped bed heated by thermal elements was applied around the atomizer. Independent variables were bed temperature (130, 140 and 150°C), feed flow rate (10, 20 and 30 L/h) and rotary speed of atomizer (7,000, 12,000 and 16,000 rpm). The moisture content of dried tea powders ranged from 3.13 to 4.87%. The highest drying yield (87.23%) and solubility (89.6%) were obtained at the bed temperature of 130°C and feed flow rate of 10 L/h.
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Daman Z, Gilani K, Rouholamini Najafabadi A, Eftekhari HR, Barghi MA. Formulation of inhalable lipid-based salbutamol sulfate microparticles by spray drying technique. ACTA ACUST UNITED AC 2014; 22:50. [PMID: 24919924 PMCID: PMC4077687 DOI: 10.1186/2008-2231-22-50] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2014] [Accepted: 05/30/2014] [Indexed: 11/10/2022]
Abstract
Background The aim of this work was to develop dry powder inhaler (DPI) formulations of salbutamol sulfate (SS) by the aid of solid lipid microparticles (SLmPs), composed of biocompatible phospholipids or cholesterol. Methods The SLmPs were prepared by using two different solvent systems (ethanol and water-ethanol) and lipid carriers (dipalmitoylphosphatidylcholine (DPPC) and cholesterol) with/without L-leucine in the spray drying process. The spray-dried microparticles were physically-mixed with coarse lactose monohydrate in order to make our final DPI formulations and were investigated in terms of physical characteristics as well as in vitro drug release profile and aerosolization behavior. Results We observed significant differences in the sizes, morphologies, and in vitro pulmonary depositions between the formulations. In particular, the SS-containing SLmPs prepared with water-ethanol (30:70 v/v) solution of DPPC and L-leucine which had then been blended with coarse lactose (1:9 w/w) exhibited the highest emitted dose (87.9%) and fine particle fraction (42.7%) among the formulations. In vitro drug release study indicated that despite of having a significant initial burst release for both cholesterol and DPPC-based microparticles, the remained drug released more slowly than the pure drug. Conclusion This study demonstrated the potential of using lipid carriers as well as L-leucine in DPI formulations of SS to improve its aerosolization behavior and retard the release profile of the drug.
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Affiliation(s)
| | - Kambiz Gilani
- Aerosol Research Laboratory, Department of Pharmaceutics, School of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.
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Yang Y, Yang Z, Ren Y, Mei X. Effects of formulation and operating variables on Zanamivir dry powder inhalation characteristics and aerosolization performance. Drug Deliv 2014; 21:480-6. [DOI: 10.3109/10717544.2014.883113] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Zhang H, Xia WS, Xu YS, Jiang QX, Wang CX, Wang WJ. Effects of spray-drying operational parameters on the quality of freshwater mussel powder. FOOD AND BIOPRODUCTS PROCESSING 2013. [DOI: 10.1016/j.fbp.2012.10.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder. FOOD AND BIOPRODUCTS PROCESSING 2012. [DOI: 10.1016/j.fbp.2012.04.006] [Citation(s) in RCA: 205] [Impact Index Per Article: 17.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Rocha GA, Fávaro-Trindade CS, Grosso CRF. Microencapsulation of lycopene by spray drying: Characterization, stability and application of microcapsules. FOOD AND BIOPRODUCTS PROCESSING 2012. [DOI: 10.1016/j.fbp.2011.01.001] [Citation(s) in RCA: 185] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Amiri-Rigi A, Emam-Djomeh Z, Mohammadifar MA, Mohammadi M. Spray drying of low-phenylalanine skim milk: optimisation of process conditions for improving solubility and particle size. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02869.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Optimisation of spray drying process conditions for sugar nanoporous microparticles (NPMPs) intended for inhalation. Int J Pharm 2011; 421:99-109. [DOI: 10.1016/j.ijpharm.2011.09.021] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2011] [Revised: 09/01/2011] [Accepted: 09/19/2011] [Indexed: 11/19/2022]
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Bono A, Yan Farm Y, Yasir SM, Arifin B, Jasni MN. Production of Fresh Seaweed Powder using Spray Drying Technique. ACTA ACUST UNITED AC 2011. [DOI: 10.3923/jas.2011.2340.2345] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Kha TC, Nguyen MH, Roach PD. Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.01.016] [Citation(s) in RCA: 239] [Impact Index Per Article: 17.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Lay Ma U, Ziegler G, Floros J. Effect of Sucrose on Physical Properties of Spray-Dried Whole Milk Powder. J Food Sci 2008; 73:E431-8. [DOI: 10.1111/j.1750-3841.2008.00955.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Gonnissen Y, Verhoeven E, Peeters E, Remon J, Vervaet C. Coprocessing via spray drying as a formulation platform to improve the compactability of various drugs. Eur J Pharm Biopharm 2008; 69:320-34. [DOI: 10.1016/j.ejpb.2007.11.009] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2007] [Revised: 11/09/2007] [Accepted: 11/15/2007] [Indexed: 11/16/2022]
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