Secagem, Revestimento e Encapsulamento de Partículas por Spray-Dryer: desenvolvimento, desafios e inovações

Abstract

Selection of an appropriate coating composition is important to increase the stability of core materials and bioactive compounds during encapsulation. This review adopted a systematic approach to critically analyze studies published up to 2023 that use carbohydrates, cellulose, and/or proteins as polymer matrix for core material wraps. After searching the electronic databases ScienceDirect, Web of Science, Scopus, Capes Periódicos and FSTA – Food Sciense and tecnology Abstracts, 29 studies were carefully included in this review. More than thirty polymers were studied: proteins from fish, rice, milk, carbohydrates such as starches, gum arabic, chitosan, among others. The most common method for encapsulation is spray drying, considered the spray dryer technique most used in the food industry to produce solid state emulsions. The core material is dispersed in a polymer solution containing the wall material. This review concluded that encapsulation efficiency, suspension characteristics and the release profile of active compounds can be influenced by the polymer/core ratio and process parameters. The products obtained (core) encapsulated from the base matrix present promising results that encourage the use of these materials for the release of active compounds.