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High Throughput Single-cell and Multiple-cell Micro-encapsulation

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Encapsulation of Orange Oil Using Fluidized Bed Granulation.

Gary Reineccius¹, Shardul Patil¹, Vaidhyanathan Anantharamkrishnan¹

¹Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55018, USA.

Molecules (Basel, Switzerland)

|March 26, 2022

Summary

Fluidized bed granulation (FBG) offers superior results for creating dense, stable flavoring particles compared to spray drying (SD) or spray drying followed by agglomeration (SD/Agg). FBG enhances orange oil retention and oxidative stability in dry flavorings.

Keywords:

agglomeration encapsulation flavor spray drying

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Area of Science:

Food Science and Technology
Particle Engineering
Encapsulation Technologies

Background:

Dry flavoring powders often require processing for improved handling and stability.
Traditional methods like spray drying (SD) and agglomeration (Agg) can be multi-step and may not yield optimal particle properties.
Fluidized bed granulation (FBG) presents a potential alternative for producing enhanced flavoring particles.

Purpose of the Study:

To compare fluidized bed granulation (FBG) against spray drying (SD) and spray drying followed by agglomeration (SD/Agg) for producing flavoring particles.
To evaluate particle size, density, oil retention, and oxidative stability of encapsulated orange peel oil using different methods.

Main Methods:

Preparation of a 55% solids slurry using OSAn-modified starch and maltodextrin 15DE.
Addition of single-fold orange peel oil at 20% (for SD) and 25% (for FBG) of carrier solids.
Processing via spray drying (SD), subsequent agglomeration (Agg), and fluidized bed granulation (FBG).

Main Results:

Fluidized bed granulation (FBG) produced flavoring particles with higher density compared to SD or SD/Agg powders.
FBG resulted in superior orange oil retention and enhanced oxidative stability during storage.
The FBG process yielded encapsulates with improved overall properties for dry flavorings.

Conclusions:

Fluidized bed granulation (FBG) is an effective single-step method for producing high-quality encapsulated flavorings.
FBG offers advantages over spray drying and agglomeration in terms of particle density, oil retention, and oxidative stability.
This method negates the need for a two-step process, simplifying the production of improved dry flavoring powders.