Microencapsulation and release controlled by the diffusion of food ingredients produced by spray drying: a review

Abstract

The use of microencapsulated ingredients in the food industry is growing. Microencapsulation is used to protect the active material from adverse conditions and has additional advantages when used together with controlled release. The use of spray drying for microencapsulation is one of the most widely used techniques due to its low cost and easy application. This review describes the production of microparticles containing food ingredients by spray drying, and discusses the controlled release of the active material from the microparticles by the diffusion mechanism and the kinetic models.

Keywords:
Microparticles; Spray drying; Foods; Wall materials; Diffusion; Release kinetics