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Encapsulation of Orange Oil Using Fluidized Bed Granulation
The primary objective of this research is to determine how granulation compares to spray drying/agglomeration for producing larger, more dense flavoring particles. Granulation can yield large, dense particles and thereby negate the need for a two-step process (spray drying followed by agglomeration)...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8948935/ https://www.ncbi.nlm.nih.gov/pubmed/35335218 http://dx.doi.org/10.3390/molecules27061854 |
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author | Reineccius, Gary Patil, Shardul Anantharamkrishnan, Vaidhyanathan |
author_facet | Reineccius, Gary Patil, Shardul Anantharamkrishnan, Vaidhyanathan |
author_sort | Reineccius, Gary |
collection | PubMed |
description | The primary objective of this research is to determine how granulation compares to spray drying/agglomeration for producing larger, more dense flavoring particles. Granulation can yield large, dense particles and thereby negate the need for a two-step process (spray drying followed by agglomeration) to achieve improved flow/handling properties of dry flavorings. In this study, a 55% solids slurry (blend of OSAn-modified starch and maltodextrin 15DE) was prepared and then single-fold orange peel oil was added at 20 or 25% of the carrier solids level. The 20% flavoring emulsion was spray dried (SD), and a portion of the resultant powder then agglomerated (Agg) in a bottom spray, fluidized bed. A second emulsion of the same carrier composition but using 25% orange oil based on carrier solids was prepared and subjected to fluidized bed granulation (FBG). Particle size, density, orange oil retention and oxidative stability on storage were determined. Overall, it is observed during this study that FBG produces orange oil encapsulates that possess better properties, such as more resistance to oxidation, a better retention of orange oil and a higher density than SD or SD/Agg powders. |
format | Online Article Text |
id | pubmed-8948935 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-89489352022-03-26 Encapsulation of Orange Oil Using Fluidized Bed Granulation Reineccius, Gary Patil, Shardul Anantharamkrishnan, Vaidhyanathan Molecules Article The primary objective of this research is to determine how granulation compares to spray drying/agglomeration for producing larger, more dense flavoring particles. Granulation can yield large, dense particles and thereby negate the need for a two-step process (spray drying followed by agglomeration) to achieve improved flow/handling properties of dry flavorings. In this study, a 55% solids slurry (blend of OSAn-modified starch and maltodextrin 15DE) was prepared and then single-fold orange peel oil was added at 20 or 25% of the carrier solids level. The 20% flavoring emulsion was spray dried (SD), and a portion of the resultant powder then agglomerated (Agg) in a bottom spray, fluidized bed. A second emulsion of the same carrier composition but using 25% orange oil based on carrier solids was prepared and subjected to fluidized bed granulation (FBG). Particle size, density, orange oil retention and oxidative stability on storage were determined. Overall, it is observed during this study that FBG produces orange oil encapsulates that possess better properties, such as more resistance to oxidation, a better retention of orange oil and a higher density than SD or SD/Agg powders. MDPI 2022-03-12 /pmc/articles/PMC8948935/ /pubmed/35335218 http://dx.doi.org/10.3390/molecules27061854 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Reineccius, Gary Patil, Shardul Anantharamkrishnan, Vaidhyanathan Encapsulation of Orange Oil Using Fluidized Bed Granulation |
title | Encapsulation of Orange Oil Using Fluidized Bed Granulation |
title_full | Encapsulation of Orange Oil Using Fluidized Bed Granulation |
title_fullStr | Encapsulation of Orange Oil Using Fluidized Bed Granulation |
title_full_unstemmed | Encapsulation of Orange Oil Using Fluidized Bed Granulation |
title_short | Encapsulation of Orange Oil Using Fluidized Bed Granulation |
title_sort | encapsulation of orange oil using fluidized bed granulation |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8948935/ https://www.ncbi.nlm.nih.gov/pubmed/35335218 http://dx.doi.org/10.3390/molecules27061854 |
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