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Spray Drying for the Production of Nutraceutical Ingredients—A Review

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Abstract

Contributions of spray drying to food processing applications are increasing as compared to other conventional drying methods. Spray drying has not only contributed in drying of fluids but also has played a vital role in encapsulation and microencapsulation of valuable foods and functional–nutraceutical ingredients. Microencapsulation by spray drying is a cost-effective one-step process as compared to other encapsulation methods. Encapsulation using spray drying is mainly used in the food sector to protect bioactive compounds or functional foods from light, temperature, oxidation, etc. This paper reviews the work done in past years in the functional food and nutraceutical sector using spray drying. The paper focuses on the role of spray drying in vitamins, minerals, flavouring substances, antioxidant compounds and fatty acids encapsulation.

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Acknowledgements

The authors would like to acknowledge the financial support of the Natural Sciences and Engineering Research Council of Canada (NSERC).

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  1. Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, 21,111 Lakeshore Road, Macdonald Campus, Sainte-Anne-de-Bellevue, QC, H9X 3V9, Canada

    Ramesh Murugesan & Valérie Orsat

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Murugesan, R., Orsat, V. Spray Drying for the Production of Nutraceutical Ingredients—A Review. Food Bioprocess Technol 5, 3–14 (2012). https://doi.org/10.1007/s11947-011-0638-z

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