ArticleFoods (Basel, Switzerland)2025
Spray Drying of Double-Layer Emulsion Stabilised with an Orange Residue: Effect of Process Parameters and Collection Position.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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5 authors.
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Abstract
This study investigated the impact of spray-drying conditions, specifically inlet air temperature (Tin: 131-159 °C) and feed rate (FR: 4.9-8.4 g/min), on the microencapsulation of oil in a double-layer emulsion stabilised with orange residue flour (ORF) and soy protein. Powders were analysed separately from the drying chamber and the collector, focusing on yield, encapsulation efficiency, moisture, water activity (aw), oil oxidation, colour, and particle size. Chamber powders were more sensitive to Tin, where higher temperatures (155-159 °C) improved yield (up to 47% dry matter (dm)) but also increased oxidation (up to 134% above initial oil). Excessively high FR (8.4 g/min) reduced yield and raised aw (up to 0.39). Collector powders showed more stable yields (average 30 ± 2% dm) but lower encapsulation efficiency (80-86% for chamber vs. 70-77% for collector). Response surface methodology satisfactorily modelled key parameters (R
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