Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, Brisbane, Queensland, Australia.
Bioproton Pty Ltd, Brisbane, Queensland, Australia.
Crit Rev Food Sci Nutr. 2024;64(22):7941-7958. doi: 10.1080/10408398.2023.2193982. Epub 2023 Mar 27.
Enzymes are widely used in the food industry due to their ability in improving the functional, sensory, and nutritional properties of food products. However, their poor stability under harsh industrial conditions and their compromised shelf-lives during long-term storage limit their applications. This review introduces typical enzymes and their functionality in the food industry and demonstrates spray drying as a promising approach for enzyme encapsulation. Recent studies on encapsulation of enzymes in the food industry using spray drying and the key achievements are summarized. The latest developments including the novel design of spray drying chambers, nozzle atomizers and advanced spray drying techniques are also analyzed and discussed in depth. In addition, the scale-up pathways connecting laboratory scale trials and industrial scale productions are illustrated, as most of the current studies have been limited to lab-scales. Enzyme encapsulation using spray drying is a versatile strategy to improve enzyme stability in an economical and industrial viable way. Various nozzle atomizers and drying chambers have recently been developed to increase process efficiency and product quality. A comprehensive understanding of the complex droplet-to-particle transformations during the drying process would be beneficial for both process optimization and scale-up design.
由于能够改善食品的功能、感官和营养特性，酶在食品工业中得到了广泛应用。然而，在恶劣的工业条件下，其稳定性差，在长期储存过程中保质期短，限制了其应用。本综述介绍了典型的酶及其在食品工业中的功能，并展示了喷雾干燥作为一种有前途的酶包埋方法。总结了近年来喷雾干燥在食品工业中酶包埋的最新研究进展和主要成果。还深入分析和讨论了包括新型喷雾干燥室设计、喷嘴雾化器和先进喷雾干燥技术在内的最新进展。此外，还说明了从实验室规模试验到工业规模生产的放大途径，因为目前大多数研究都仅限于实验室规模。喷雾干燥法包埋酶是一种经济且可行的提高酶稳定性的多功能策略。最近已经开发了各种喷嘴雾化器和干燥室，以提高工艺效率和产品质量。全面了解干燥过程中复杂的液滴到颗粒的转变，将有助于优化工艺和放大设计。
