Encapsulation of resveratrol via spray-drying of oil-in-water emulsions produced by ultrasound or membrane emulsification. (August 2023)

• Record Type: Journal Article
• Authors: Consoli, Larissa; Hubinger, Míriam Dupas; Dragosavac, Marijana M.
• Is Part Of: Journal of food engineering. Volume 350(2023)
• Publication Date: 2023-08
• Subjects: Resveratrol -- Microencapsulation -- Membrane emulsification -- Spray drying -- Energy density; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2023.111488
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: Resveratrol emulsions do not have long shelf life hence drying to obtain powder can result in the resveratrol protection, shelf life extension and can unlock versatile applications in food, pharmaceuticals, and cosmetics. In this work resveratrol was emulsified using drop-by-drop ("batch" and "continuous" membrane) and classic (ultrasound) emulsification methods followed by the emulsion spray drying to obtain resveratrol loaded microparticles. Influence of the emulsification techniques on the microparticles properties, resveratrol encapsulation efficiency and retention were evaluated and the energy density required by each emulsification process was estimated. 10 and 15 μm pore membranes produced droplets between 154 and 42 μm, while with the ultrasound droplets of 0.16 μm were produced. The microparticles obtained by spray-drying of the emulsions produced by ultrasound and "batch membrane system" had the highest encapsulation (∼97%) efficiency and similar resveratrol retention (∼89%). This confirms that membrane systems (even producing larger droplet size compared to ultrasound emulsions) could achieve high encapsulation efficiency and resveratrol retention. Since no cooling is needed during membrane emulsification due to the low energy input, membrane systems with their ability to be scaled up, should be considered in food and pharma as an alternative to classical emulsification systems especially when shear and heat sensitive compounds are emulsified and encapsulated. Highlights: Batch and Continuous membrane systems were used to produce emulsions. Process conditions of the membrane systems were set using dyed emulsions. Sonicated emulsions had droplet size much smaller than membrane emulsions. Batch membrane and sonicated provided particles of resveratrol retention ≥90%. The Batch membrane required 14 times less energy density than the ultrasound.