Encapsulation of Saccharomyces spp. for Use as Probiotic in Food and Feed: Systematic Review and Meta-analysis.

Probiotics, particularly yeasts from the genus Saccharomyces, are valuable for their health benefits and potential as antibiotic alternatives. To be effective, these microorganisms must withstand harsh environmental conditions, necessitating advanced protective technologies such as encapsulation to maintain probiotic viability during processing, storage, and passage through the digestive system. This review and meta-analysis aims to describe and compare methods and agents used for encapsulating Saccharomyces spp., examining operating conditions, yeast origins, and species. It provides an overview of the literature on the health benefits of nutritional yeast consumption. A bibliographic survey was conducted following the Preferred Reporting Items for Systematic Review and Meta-Analysis (PRISMA) guidelines. The meta-analysis compared encapsulation methods regarding their viability after encapsulation and exposure to the gastrointestinal tract. Nineteen studies were selected after applying inclusion/exclusion criteria. Freeze drying was found to be the most efficient for cell survival, while ionic gelation was best for maintaining viability after exposure to the gastrointestinal tract. Consequently, the combination of freeze drying and ionic gelation proved most effective in maintaining high cell viability during encapsulation, storage, and consumption. Research on probiotics for human food and animal feed indicates that combining freeze drying and ionic gelation effectively protects Saccharomyces spp.; however, industrial scalability must be considered. Reports on yeast encapsulation using agro-industrial residues as encapsulants offer promising strategies for preserving potential probiotic yeasts, contributing to the environmental sustainability of industrial processes.

Microencapsulation of natural products using spray drying; an overview.

AIMS: This study examines microencapsulation as a method to enhance the stability of natural compounds, which typically suffer from inherent instability under environmental conditions, aiming to extend their application in the pharmaceutical industry. METHODS: We explore and compare various microencapsulation techniques, including spray drying, freeze drying, and coacervation, with a focus on spray drying due to its noted advantages. RESULTS: The analysis reveals that microencapsulation, especially via spray drying, significantly improves natural compounds' stability, offering varied morphologies, sizes, and efficiencies in encapsulation. These advancements facilitate controlled release, taste modification, protection from degradation, and extended shelf life of pharmaceutical products. CONCLUSION: Microencapsulation, particularly through spray drying, presents a viable solution to the instability of natural compounds, broadening their application in pharmaceuticals by enhancing protection and shelf life.

Transforming the preservation of tomato derivatives: Innovations in packaging and storage.

The production and consumption of vegetables, such as tomatoes, have been growing in recent years, due to the combination of several factors, such as market demand, investment in research, education and awareness about health benefits, as well as government incentives and improvements in cultivation technology. The combination of these factors results in an increasing demand for products that offer health benefits, such as tomatoes rich in antioxidants, which help combat free radicals in cells. To maintain most of the nutritional and sensory properties characteristic of the fresh product, it is important to identify the parameters that will help in maintenance. Thus, the study aims to characterize the influence of different packages and storage times with the variables of tomato. The experiment examined the storage of two tomato derivatives (atomized tomato and chips) using various packaging types and storage durations. It utilized a factorial design (2 × 4) with an extra control treatment, comprising 3 replications. Packaging options included low-density polyethylene plastic bags and laminated plastic bags with aluminum foil, while storage durations ranged from 10 to 40 days. Parameters related to color (°Hue and chroma), flavor (pH, titratable acidity, soluble solids, and maturation index), and bioactive compounds (lycopene and ß-carotene) of two tomato derivatives (atomized tomato and chips) were analyzed. After the analyzes, it was observed that the transparent package was the one that allowed the best conservation among the studied variables of the atomized tomato derivative, the same happened for the laminated packaging for the derivative chips. Regarding storage time, 20 days showed the best results regarding the conservation of flavor and bioactive compounds.

Whey protein concentrate and skimmed milk powder as encapsulation agents for coffee silverskin extracts processed by spray drying.

We tested the hypothesis that milk proteins, through microencapsulation, guarantee protection against bioactive substances in coffee silverskin extracts. Therefore, the aim of this study was to carry out technological, nutritional and physicochemical characterisation of a coffee silverskin extract microencapsulated using instant skim milk powder and whey protein concentrate as wall materials. The aqueous extract of coffee silverskin was spray-dried using 10% (w/v) skim milk powder and whey protein concentrate. The samples were characterised by determining the water content, water activity, particle size distribution, colour analysis and total phenolic compound content as well as antioxidant activity using 2,2-diphenyl-radical 1-picrylhydrazyl scavenging methods, nitric oxide radical inhibition and morphological analysis. The product showed water activity within a range that ensured greater stability, and the reduced degradation of the dried coffee silverskin extract with whey protein concentrate resulted in better rehydration ability. The luminosity parameter was higher and the browning index was lower for the encapsulated samples than for the pure coffee silverskin extract. The phenolic compound content (29.23 ± 8.39 and 34.00 ± 8.38 mg gallic acid equivalents/g for the coffee silverskin extract using skimmed milk powder and whey protein concentrate, respectively) and the antioxidant activity of the new product confirmed its potential as a natural source of antioxidant phenolic compounds. We conclude that the dairy matrices associated with spray drying preserved the bioactive and antioxidant activities of coffee silverskin extracts.

Selenized lactic acid bacteria microencapsulated by spray drying: A promising strategy for beef cattle feed supplementation.

This study aimed to assess the technical feasibility of incorporating selenized Lactobacillus spp. microencapsulated via spray drying into cattle feed. Gum Arabic and maltodextrin were used as encapsulating agents. The encapsulation process was carried out with a drying air flow rate of 1.75 m3/min, inlet air temperature of 90°C, and outlet air temperature of 75°C. The viability of the encapsulated microorganisms and the technological characteristics of the obtained microparticles were evaluated. Microorganisms were incorporated into beef cattle feed to supplement their diet with up to 0.3 mg of Se per kilogram of feed. The encapsulated particles, consisting of a 50/50 ratio of gum Arabic/maltodextrin at a 1:20 proportion of selenized biomass to encapsulant mixture, exhibited superior technical viability for application in beef cattle feed. Supplemented feeds displayed suitable moisture, water activity, and hygroscopicity values, ensuring the preservation of viable microorganisms for up to 5 months of storage, with an approximate count of 4.5 log CFU/g. Therefore, supplementing beef cattle feed with selenized and microencapsulated lactic acid bacteria represents a viable technological alternative, contributing to increased animal protein productivity through proper nutrition.

Encapsulation of propolis extract in ovalbumin protein particles: characterization and in vitro digestion.

The encapsulation of propolis has shown promising results for the protection of bioactive compounds, local and gradual release and masking the astringent taste. Ovoalbumin is a protein of animal origin found in large amounts in egg whites, which has good properties as a wall material for particles.The objective of this study was to microencapsulate propolis by spray drying. The best condition for microencapsulation was achieved with 4% ovalbumin at 120 °C, where there was the greatest encapsulation efficiency (88.20%) and spherical shape. However, the increase of ovalbumin concentration resulted lower yields (< 52%). As for the scanning electron microscopy (SEM), the increase of ovalbumin concentration caused an increase of the size with average diameter and formation of spherical microcapsules. The phenolic compounds were already released in the gastric fluid condition (stomach).

Characterization of CNC Nanoparticles Prepared via Ultrasonic-Assisted Spray Drying and Their Application in Composite Films.

The ultrasonic-assisted spray dryer, also known as a nano spray dryer and predominantly used on a lab scale in the pharmaceutical and food industries, enables the production of nanometer-sized particles. In this study, the nano spray dryer was applied to cellulosic materials, such as cellulose nanofibrils (CNFs) and cellulose nanocrystals (CNCs). CNC suspensions were successfully dried, while the CNF suspensions could not be dried, attributable to their longer fibril lengths. The nano spray drying process was performed under different drying conditions, including nebulizer hole sizes, solid concentrations, and gas flow rates. It was confirmed that the individual particle size of nano spray-dried CNCs (nano SDCNCs) decreased as the nebulizer hole sizes and solid contents of the suspensions decreased. The production rate of the nano spray dryer increased with higher solid contents and lower gas flow rates. The resulting nano SDCNCs were added to a polyvinyl alcohol (PVA) matrix as a reinforcing material to evaluate their reinforcement behavior in a plastic matrix using solvent casting. After incorporating the 20 wt.% nano SDCNCs into the PVA matrix, the tensile strength and tensile modulus elasticity of the neat PVA nanocomposite film increased by 22% and 32%, respectively, while preserving the transparency of the films.

Rice bran protein increases the retention of anthocyanins by acting as an encapsulating agent in the spray drying of grape juice.

Rice bran protein concentrate (RPC), an industrial by-product, may emerge as a green alternative for substituting animal proteins in microencapsulating compounds of interest. This study applied RPC, combined with maltodextrin (MD) as carrier agents, in the spray drying of grape juice, a product rich in these bioactive compounds, seeking to protect anthocyanins from degradation. The effects of carrier agent concentration [C: 0.75, 1.00, and 1.25 g of carrier agents (CA)/g of soluble solids of the juice (SS)] and RPC:CA ratio (P: 0%, as a control sample, 5%, 10%, 15%, and 20%) on anthocyanin retention and powder properties were evaluated. At 1.00 g CA/g SS, the internal and total retentions of anthocyanins improved by 2.4 and 3.2 times, respectively, when the RPC:CA ratio increased from 0% to 20%. The protein also exhibited excellent surface activity on the grape juice and positively influenced the physicochemical properties of the microparticles. There was a reduction in stickiness, degree of caking, and hygroscopicity, in addition to an increased antioxidant capacity when protein was used in combination with MD, especially at 1.00 and 1.25 g CA/g SS. Therefore, this study demonstrated that RPC could enhance the protection of anthocyanins during the spray drying of grape juice.

Bioproducts from Passiflora cincinnata Seeds: The Brazilian Caatinga Passion Fruit.

The present work aimed to obtain bioproducts from Passiflora cincinnata seeds, the Brazilian Caatinga passion fruit, as well as to determine their physical, chemical and biological properties. The seeds were pressed in a continuous press to obtain the oil, which showed an oxidative stability of 5.37 h and a fatty profile rich in linoleic acid. The defatted seeds were evaluated for the recovery of antioxidant compounds by a central rotation experimental design, varying temperature (32-74 °C), ethanol (13-97%) and solid-liquid ratio (1:10-1:60 m/v). The best operational condition (74 °C, 58% ethanol, 1:48) yielded an extract composed mainly of lignans, which showed antioxidant capacity and antimicrobial activity against Gram-positive and Gram-negative bacteria. The microencapsulation of linoleic acid-rich oil through spray drying has proven to be an effective method for protecting the oil. Furthermore, the addition of the antioxidant extract to the formulation increased the oxidative stability of the product to 30% (6.97 h), compared to microencapsulated oil without the addition of the antioxidant extract (5.27 h). The microparticles also exhibited favorable technological characteristics, such as low hygroscopicity and high water solubility. Thus, it was possible to obtain three bioproducts from the Brazilian Caatinga passion fruit seeds: the oil rich in linoleic acid (an essential fatty acid), antioxidant extract from the defatted seeds and the oil microparticles added from the antioxidant extract.

Effects of different mesh nebulizer sources on the dispersion of powder formulations produced with a new small-particle spray dryer.

The objective of this study was to explore the aerosolization performance of powders produced with different mesh nebulizer sources in the initial design of a new small-particle spray dryer system. An aqueous excipient enhanced growth (EEG) model formulation was spray dried using different mesh sources and the resulting powders were characterized based on (i) laser diffraction, (ii) aerosolization with a new infant air-jet dry powder inhaler, and (iii) aerosol transport through an infant nose-throat (NT) model ending with a tracheal filter. While few differences were observed among the powders, the medical-grade Aerogen Solo (with custom holder) and Aerogen Pro mesh sources were selected as lead candidates that produced mean fine particle fractions <5 µm and <1 µm in ranges of 80.6-77.4% and 13.1-16.0%, respectively. Improved aerosolization performance was achieved at a lower spray drying temperature. Lung delivery efficiencies through the NT model were in the range of 42.5-45.8% for powders from the Aerogen mesh sources, which were very similar to previous results with a commercial spray dryer. Ultimately, a custom spray dryer that can accept meshes with different characteristics (e.g., pore sizes and liquid flow rates) will provide particle engineers greater flexibility in producing highly dispersible powders with unique characteristics.

Physicochemical Properties and Characterization of a New Product: Spray Dried Hempseed Milk.

The objective of the present study was to investigate the physicochemical properties and powder characterization of hempseed milk powders obtained by whole hempseed and cold-pressed whole hempseed paste (de-oiled). Whole hempseed and de-oiled hempseed paste were used to produce plant based milk powder applying spray drying process. The influence of oil content on physicochemical features, emulsion and rheological properties of the powders was examined. Results showed that dry content, total protein, loose density, tapped density, viscosity, foaming capacity and foaming stability of sprayed-powders produced in milk obtained using whole and de-oiled hemp seeds were not statistically different from each other (p > 0.05). By using de-oiled hempseed cake in feed solution preparation, spray dryer process efficiency increased from 31 to 44% without using any carrier agents. Hempseed powder product with improved properties such as apparent density, solubility, hygroscopicity and emulsion stability index was obtained.

Co-encapsulation of Lactobacillus plantarum and bioactive compounds extracted from red beet stem (Beta vulgaris L.) by spray dryer.

Probiotic bacteria and bioactive compounds obtained from plant origin stand out as ingredients with the potential to increase the healthiness of functional foods, as there is currently a recurrent search for them. Probiotics and bioactive compounds are sensitive to intrinsic and extrinsic factors in the processing and packaging of the finished product. In this sense, the present study aims to evaluate the co-encapsulation by spray dryer (inlet air temperature 120 °C, air flow 40 L / min, pressure of 0.6 MPa and 1.5 mm nozzle diameter) of probiotic bacteria (L.plantarum) and compounds extracted from red beet stems (betalains) in order to verify the interaction between both and achieve better viability and resistance of the encapsulated material. When studying the co-encapsulation of L.plantarum and betalains extracted from beet stems, an unexpected influence was observed with a decrease in probiotic viability in the highest concentration of extract (100 %), on the other hand, the concentration of 50 % was the best enabled and maintained the survival of L.plantarum in conditions of 25 °C (63.06 %), 8 °C (88.80 %) and -18 °C (89.28 %). The viability of the betalains and the probiotic was better preserved in storage at 8 and -18 °C, where the encapsulated stability for 120 days was successfully achieved. Thus, the polyfunctional formulation developed in this study proved to be promising, as it expands the possibilities of application and development of new foods.

Sodium hyaluronate dry powder inhalation in combination with sodium cromoglycate prepared using optimized spray drying conditions.

Sodium hyaluronate (SHA) is an anti-inflammatory and protective agent against bronchoconstriction, and sodium cromoglicate (SCG) prevents exercise-induced bronchoconstriction and inflammation. Based on the pharmacological properties of both substances, this study aimed to develop a dry powder inhaler (DPI) of SHA alone and in combination with SCG. The target of the study was to develop flowable formulations without any surfactants by using the spray drying method. To obtain respirable SHA and SCG:SHA particles, variables of the spray dryer, such as inlet temperature, atomized air flow, and feed solution, were changed. The particles 1-8 µm in size were produced with high yield by spray drying and increasing the ethanol percentage of the feed solution (60%), which is the most remarkable parameter. After that, physicochemical characterizations were performed. The aerosol performance of DPI formulations prepared using lactose was evaluated using Handihaler® DPI. The fine particle fraction (FPF) was 36% for the SHA formulation, whereas it was 52 and 53% for SCG and SHA, respectively, in the SCG:SHA formulation. Consequently, both particles were produced reproducibly by spray drying, and inhaled SHA and SCG:SHA dry powder formulations were developed due to their high FPF and flowability with lactose.

Use of maltodextrin, sweet potato flour, pectin and gelatin as wall material for microencapsulating Lactiplantibacillus plantarum by spray drying: Thermal resistance, in vitro release behavior, storage stability and physicochemical properties.

Different plant products and co-products have been studied as wall materials for the microencapsulation of probiotics due to the need for new lost-cost, abundant, and natural materials. In this study, microparticles were developed by spray drying using different combinations of conventional materials such as maltodextrin, pectin, gelatin, and agar-agar with unconventional materials such as sweet potato flour to microencapsulate Lactiplantibacillus plantarum. The microparticles obtained were evaluated for encapsulation efficiency, thermal resistance, and rupture test. The most resistant microparticles were characterized and evaluated for probiotic viability during storage and survival to in vitro gastrointestinal conditions. Microparticles A (10 % maltodextrin, 5 % sweet potato flour, and 1 % pectin) and B (10 % maltodextrin, 4 % sweet potato flour, and 2 % gelatin) showed high thermal resistance (>59 %) and survival in acidic conditions (>80 %). L. plantarum in microparticles A and B remained viable with counts > 6 log CFU.g-1 for 45 days at 8 °C and -18 °C and resisted in vitro gastrointestinal conditions after processing with counts of 8.38 and 9.10 log CFU.g-1, respectively. Therefore, the selected microparticles have great potential for application in different products in the food industry, as they promote the protection and distribution of probiotic microorganisms.

Antibacterial efficacy of Enterococcus microencapsulated bacteriocin on Listeria monocytogenes, Listeria innocua and Listeria ivanovi.

This study focused on the microencapsulation of enterocin from Enterococcus durans (E. durans MF5) in whey powder (WP) using a spray-drying technique followed by the evaluation of how complexation can preserve the enterocin structure and antimicrobial activity against food-borne pathogens. Crude enterocin samples (1 and 5%) were microencapsulated in 10% WP. The antimicrobial activity of unencapsulated (crude) enterocin and microencapsulated enterocin was tested against the target bacteria Salmonella Typhimurium, Escherichia coli, Listeria monocytogenes, Listeria innocua, and Listeria ivanovi. The microencapsulation yields were 31.66% and 34.16% for concentrations of 1 and 5% enterocin, respectively. There was no significant difference between these concentrations. Microencapsulated enterocin was efficient for up to 12 h of cocultivation with Listeria sp., and the concentration required to inhibit the growth of target bacteria presented values of 6400 AU/mL (arbitrary unit). Microencapsulated enterocin demonstrated enhanced efficacy against Listeria species and E. coli when compared with crude enterocin (p < 0.05). Fourier transform-infrared spectroscopy and differential scanning calorimetry results confirmed the presence of enterocin in the microparticles. Scanning electron microscopy showed cell damage of the target bacteria. The results showed that complexation with WP preserved enterocin antimicrobial activity during spray-drying, indicating its potential use as a food preservative.

Microencapsulação de enterocina e oleo de oregano em leitelho / Microencapsulation of the enterocin and essential oil oregano in buttermilk / Microencapsulación de enterocina y aceite esencial de orégano en suero de leche

A pesquisa busca técnicas alternativas para expansão da vida de prateleira dos alimentos, isto tem impulsionado estudos sobre a utilização de conservantes naturais, tais como as bacteriocinas e óleos essenciais, que são considerados agentes antimicrobianos naturais. No entanto estes antimicrobianos naturais, não são adicionados diretamente em produtos alimentícios, devido a alterações sensoriais e em suas características físico e química. Com avanço tecnológico da microencapsulação, tem sido um potencial em fornecer sistemas que garantem estabilidade para os antimicrobianos naturais desta forma podendo compor a matriz de alimentos. Portanto, o objetivo desse trabalho foi microencapsular a enterocina produzida por Enterococcus durans MF5 e óleo de orégano usando leitelho. Para a microencapsulação, foram realizados três tratamentos: T1 controle leitelho, T2 leitelho/enterocina (LE), e T3 leitelho/enterocina/óleo (LEO). O material foi submetido ao processo de spray dryer e foram realizados ensaios para determinar a atividade antimicrobiana do material encapsulado contra as bactérias Listeria monocytogenes, Listeria innocua e Listeria ivanovi. O rendimento da microencapsulação foi de 13,01% e 11,63% para LE e LEO, respectivamente. Os resultados apresentados nos microencapsulados LE e LEO mostraram inibição contra todas as bactérias teste, foi constatado que a microencapsulação de enterocina e óleo de orégano mantiveram seu poder antimicrobiano. A efetividade da microencapsulação foi realizada por (FTIR), onde picos de intensidade entre as amostras na região 1000 a 930 cm-¹ e 1800 a 1500 cm-¹ foram observadas. Os resultados apontam para mudança no perfil químico das amostras encapsuladas, corroborando com a hipótese que o leitelho apresentou papel encapsulante da bactericiona e óleo de orégano.Portanto a microencapsulação aumenta a eficácia antimicrobiana dos antimicrobianos.

The research seeks alternative techniques for expanding the shelf life of foods, this has driven studies on the use of natural preservatives, such as bacteriocins and essential oils, which are considered natural antimicrobial agents. However, these natural antimicrobials are not directly added to food products due to sensory changes and their physical and chemical characteristics. With technological advancement of microencap- sulation, it has been a potential to provide systems that ensure stability for natural anti- microbials in this way can compose the food matrix. Therefore, this study has an objective microencapsulated the interocin and essencial oil, used buttermilk as a encapsulating ma- terial where, T1 Buttermilk Control, T2 buttermilk/enterocin (LE), e T3 Buttermilk/en- terocin/oil (LEO). The product has been submitted to spray drier process, were conducted trials to determine antimicrobial activity. Was observed with mass yield 13,01% e 11,63% para LE e LEO. These results the microencapsulate indicate then LE e LEO there was inihibiton against bacteria tests. Was observed that the microencapsulated between enter- ocin and essential oil oregano maintained antimicrobial power. The effectiveness of the microencapsulated was performed by Fourier transform infrared (FTIR) analysis, where a sample in the region 1000 to 930 cm-¹ and 1800 to 1500 cm-¹ was observed. Therefore microencapsulation increases antimicrobial efficacy of antimicrobials.

La investigación busca técnicas alternativas para ampliar la vida útil de los alimentos, esto ha impulsado estudios sobre el uso de conservantes naturales, como las bacteriocinas y los aceites esenciales, que se consideran agentes antimicrobianos naturales. Sin embargo, estos antimicrobianos naturales no se añaden directamente a los productos alimentarios debido a los cambios sensoriales y a sus características físicas y químicas. Con el avance tecnológico de la microencapsulación, ha sido un potencial para proporcionar sistemas que garanticen la estabilidad de los antimicrobianos naturales de esta manera puede componer la matriz alimentaria. Por lo tanto, este estudio tiene como objetivo microencapsular la interocina y el aceite esencial, utilizando suero de leche como material encapsulante donde, T1 Suero de leche Control, T2 Suero de leche/enterocina (LE), e T3 Suero de leche/enterocina/aceite (LEO). El producto ha sido sometido al proceso de secado por pulverización, se realizaron ensayos para determinar la actividad antimicrobiana. Se observó con rendimiento de masa 13,01% e 11,63% para LE e LEO. Estos resultados indican que el microencapsulado LE e LEO fue inhibido contra las pruebas bacterianas. Se observó que el microencapsulado entre enterocina y aceite esencial de orégano mantuvo el poder antimicrobiano. La eficacia del microencapsulado fue realizada por análisis de infrarrojo transformado de Fourier (FTIR), donde fue observada una muestra en la región de 1000 a 930 cm-¹ y de 1800 a 1500 cm-¹. Por lo tanto, la microencapsulación aumenta la eficacia antimicrobiana de los antimicrobianos. PALABRAS CLAVE: Bacteriocina; Enterococcus durans; Suero de Leche; Origanum vulgare; Spray Dryer.

Theophylline-Loaded Pectin/Chitosan Hydrochloride Submicron Particles Prepared by Spray Drying with a Continuous Feeding Ultrasonic Atomizer.

Pectin/chitosan hydrochloride (CHC) particles containing theophylline were prepared by a spray-drying apparatus coupled with a continuous feeding ultrasonic atomizer and a heating column. The formation of the submicron particles was investigated at various compositions of pectin solutions added with a chitosan hydrochloride or calcium chloride solution as a crosslinking agent. Scanning electron microscopic (SEM) images showed the pectin/chitosan hydrochloride particles had spherical and smooth surfaces. Depending on the feeding concentrations, the produced particles had diameters in the range of 300 to 800 nm with a narrow size distribution. Furthermore, the theophylline (TH)-loaded pectin/CHC particles were also prepared by the same apparatus. The TH release from the submicron particles in phosphate-buffered saline at 37 °C was monitored in real-time by a UV-Visible spectrophotometer. The Ritger-Peppas model could well describe the TH release profiles. All the diffusional exponents (n) of the release systems were greater than 0.7; thus, the transport mechanism was not a simple Fickian diffusion. Particularly, the n value was 1.14 for the TH-loaded particles at a pectin/CHC weight ratio of 5/2, which was very close to the zero-order drug delivery (n = 1). Therefore, the constant drug-release rate could be achieved by using the spray-dried pectin/CHC particles as the drug carrier.

Producing submicron chitosan-stabilized oil Pickering emulsion powder by an electrostatic collector-equipped spray dryer.

Chitosan (CS) was modified with two fatty acids, i.e., capric acid (CA) and palmitic acid (PA). Particle size (315.8 nm), zeta potential (31.8 mV), and viscosity (29.4 mPa.s) of CS-PA nanogels were lower than CS-CA nanogels (793.2 nm, 53.3 mV, and 70.7 mPa.s). First, hempseed oil-in-water Pickering nanoemulsions were stabilized by CS-based particles/maltodextrin (MD). Then, the emulsions were dried using an electrostatic collector-equipped spray dryer. The D50 of re-dispersed emulsion powders with CS-PA/MD coating was 936 nm. According to the FE-SEM images, oil coated with CS-PA/MD showed higher porosity and C/O ratio at the particle surface compared to the CS-CA/MD coating leading to more oil leakage. In addition, the crystallinity of hempseed oil coated with CS-PA/MD was higher than the one coated with CS-CA/MD. These findings showed that submicron Pickering emulsion powders could be achieved by targeted modification of CS and using a spray dryer equipped with an electrostatic collector.

Encapsulating a Responsive Hydrogel Core for Void Space Modulation in High-Stability Graphene-Wrapped Silicon Anodes.

Due to its formidably high theoretical capacity (3590 mAh/g at room temperature), silicon (Si) is expected to replace graphite as the dominant anode for higher energy density lithium (Li)-ion batteries. However, stability issues stemming from silicon's significant volume expansion (∼300%) upon lithiation have slowed down commercialization. Herein, we report the design of a scalable process to engineer core-shell structures capable of buffering this volume expansion, which utilize a core made up of a poly(ethylene oxide)-carboxymethyl cellulose hydrogel and silicon protected by a crumpled graphene shell. The volume expansion of the hydrogel upon exposure to water creates a void space between the Si-Si and Si-rGO interfaces within the core when the gel dries. Unlike sacrificial spacers, the dehydrated hydrogel remains in the core and acts as an elastic Li-ion conductor, which improves the stability and high rate performance. The optimized composite electrodes retain ∼81.7% of their initial capacity (1055 mAh/(grGO+gel+Si)) after 320 cycles when an active material loading of 1 mg/cm2 is used. At more practical mass loadings (2.5 mg/cm2), the electrodes achieve 2.04 mAh/cm2 and retain 79% of this capacity after 200 cycles against a lithium half-cell. Full cells assembled using a lithium ion phosphate cathode lose only 6.7% of their initial capacity over 100 cycles, demonstrating the potential of this nanocomposite anode for use in next-generation Li-ion batteries.

Effect of Wall Material and Inlet Drying Temperature on Microencapsulation and Oxidative Stability of Pomegranate Seed Oil Using Spray Drying.

Pomegranate seed oil is a highly unsaturated fatty acid and liable to be oxidized; hence, oil was encapsulated to protect its bioactive materials and increase shelf life with the most common spray drying technique. Whey protein (WP) alone and in combination with Maltodextrin (MD) in the ratio 1:4 weight was utilized. Feed emulsion, droplet size, encapsulation efficiency (EE), moisture, bulk density, powder morphology, particle size, hygroscopicity, and solubility were also analyzed. The spray drying conditions were applied: inlet temperature 125 to 150°C and outlet 60 to 67°C, airflow rate 40-42 m3/mint, feed rate 5.2 g/m, and pump rate 40%. The shape of particles was spherical and round with dents on their surface. After encapsulation, the oxidative stability was monitored at 60°C for 15 days (8 h daily). The smaller droplet size of the emulsion was obtained at 35% total solid contents. WP alone showed better EE (90%) and oxidative stability than the combination of WP and MD as wall materials.