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Evaluation of spray drying conditions on properties of microencapsulated oregano essential oil
Author(s) -
Alvarenga Botrel Diego,
Vilela Borges Soraia,
Victória de Barros Fernandes Regiane,
Dantas Viana Arianne,
Maria Gomes da Costa Joyce,
Reginaldo Marques Gerson
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03100.x
Subject(s) - inlet , spray drying , solubility , materials science , moisture , particle size , response surface methodology , water content , air temperature , chemistry , chromatography , composite material , meteorology , mechanical engineering , physics , geotechnical engineering , organic chemistry , engineering
Summary Response surface methodology (RSM) was employed to investigate variations in powder characteristics with respect to spray drying operating parameters including both feed rates (L min −1 ) and inlet temperatures (°C). Inlet temperatures around 180 °C provided the lowest values for moisture. Powder recovery was significantly affected ( P < 0.10) by inlet air temperature and feed rate, where a raise in inlet temperature and feed rate resulted in higher powder recovery. No significant difference ( P > 0.05) was observed for water activity, solubility and hygroscopicity between treatments. Regarding oil retention, the results showed a significant ( P < 0.05) interaction between the two studied factors. A tendency for higher values of oil retention was observed when using combinations of high inlet temperatures/low feed rates and low inlet temperatures/high feed rates. Particle size distribution averaged 2.0, 8.1 and 18.3 μm for D 10 , D 50 and D 90 , respectively. The morphology of particles showed no cracks in most capsules. The results indicate that high temperature (185 °C) and moderated feed rate (0.63 L min −1 ) are the best spray drying conditions.