Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49189-43464, Iran; email:
Annu Rev Food Sci Technol. 2019 Mar 25;10:103-131. doi: 10.1146/annurev-food-032818-121641. Epub 2019 Jan 16.
Many natural food bioactive ingredients are sensitive to processing and environmental conditions and thus it is necessary to improve their stability to create products with long shelf lives. Encapsulation by spray drying is a widely used economical strategy to tackle this issue, and many scientists and manufacturers are using it in their research, development, and production activities. In this review, the spray-drying process is described, as are recent trends in the encapsulation of fish oils, essential fatty acids, probiotics, phenolic compounds, and natural food colorants. The formulation and process conditions used in previous research and the results obtained are tabulated. Also, new innovations in bioactive encapsulation using nano-spray drying are described.
许多天然食品生物活性成分对加工和环境条件敏感，因此有必要提高它们的稳定性，以创造具有长保质期的产品。喷雾干燥包埋是解决这个问题的一种广泛使用的经济策略，许多科学家和制造商都在他们的研究、开发和生产活动中使用它。在这篇综述中，描述了喷雾干燥过程，以及鱼油、必需脂肪酸、益生菌、酚类化合物和天然食用色素的包埋的最新趋势。以前研究中使用的配方和工艺条件以及获得的结果都列成了表格。此外，还描述了使用纳米喷雾干燥进行生物活性包埋的新创新。
