Scale-up and optimization of the spray drying conditions for the development of functional microparticles based on chia oil

BORDÓN, MARÍA GABRIELA; ALASINO, NOELIA PÍA XIMENA; VILLANUEVA-LAZO, ÁLVARO; CARRERA-SÁNCHEZ, CECILIO; PEDROCHE-JIMÉNEZ, JUSTO; MILLÁN-LINARES, MARÍA DEL CARMEN; RIBOTTA, PABLO DANIEL; MARTÍNEZ, MARCELA LILIAN

FOOD AND BIOPRODUCTS PROCESSING

INST CHEMICAL ENGINEERS

Año: 2021 vol. 130 p. 48 - 67

0960-3085

A factorial design was performed for the microencapsulation of chia oil by spray drying atpilot-scale, to validate the results obtained previously at laboratory scale in a Büchi-B290.The effects of drying-air inlet (Tinlet) and outlet (Toutlet) temperatures in a Niro ProductionMinor on the solid yield, thermal efficiency, theoretical droplet evaporation times, andphysico-chemical properties of powders were analyzed. The theoretical droplet evaporationtimes (0.31−0.54 s) were calculated considering the constant and falling rate periods anda negligible relative velocity between spray and air. Critical diameters between 31.77?41.57m were estimated for microcapsules, depending on the process conditions. After scaleup of the spray drying operation, higher solid yields (74.24?79.79%), thermal efficiencies(27.56?73.19%), encapsulation efficiencies (96.97?98.57%), and enhanced flowability of products, compared with experiments at laboratory scale, were observed. Moreover, the scale-updid not affect the chemical composition of microencapsulated oils, their fatty acid composition before and after in-vitro digestion processes. A global optimization was performed atpilot-scale and the process conditions that simultaneously optimized all the responses was160 ◦C × 90 ◦C (Tinlet × Toutlet).