Characterization of the spray drying behaviour of emulsions containing oil droplets with a structured interface

Y. SerfertDepartment of Food Technology, Institute of Human Nutrition and Food Science, University of Kiel, Kiel, Germany;Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science, Technische Universität Berlin, Berlin, GermanyCorrespondence[email protected]

J. SchröderInstitute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of Technology, Karlsruhe, Germany

A. MescherDepartment of Mechanical Process Engineering, Technical University of Dortmund, Dortmund, Germany

J. LaackmannDepartment of Chemistry, Institute of Technical and Macromolecular Chemistry, University of Hamburg, Hamburg, Germany

M. Q. ShaikhInstitute for Materials Science – Multicomponent Materials, University of Kiel, Kiel, Germany

K. RätzkeInstitute for Materials Science – Multicomponent Materials, University of Kiel, Kiel, Germany

V. GaukelInstitute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of Technology, Karlsruhe, Germany

H. P. SchuchmannInstitute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of Technology, Karlsruhe, Germany

P. WalzelDepartment of Mechanical Process Engineering, Technical University of Dortmund, Dortmund, Germany

H.-U. MoritzDepartment of Chemistry, Institute of Technical and Macromolecular Chemistry, University of Hamburg, Hamburg, Germany

S. DruschInstitute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science, Technische Universität Berlin, Berlin, Germany

K. SchwarzDepartment of Food Technology, Institute of Human Nutrition and Food Science, University of Kiel, Kiel, Germany

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Abstract

The aim of this study was to characterize the process of atomization and drying of layer-by-layer emulsions containing lecithin (single layer emulsion) and lecithin/chitosan (bilayer emulsion) and the oxidative stability of the microcapsules during storage. For this purpose, the analysis of the emulsion spray droplet size during two-fluid nozzle and rotary atomization was carried out to identify suitable process parameters. The drying behaviour of single and bilayer emulsions was investigated by calculation of the volume flow density during single-droplet drying during acoustic levitation. In spray-dried solid particles, the oxidative stability in the single layer microcapsules was higher than in the bilayer microcapsules. This was partly attributed to lower microencapsulation efficiency in the bilayer microcapsules compared to the single layer microcapsules. Furthermore, it could be shown, that excess chitosan in the bulk carrier matrix affects the free volume elements and thus oxygen diffusion.

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Characterization of the spray drying behaviour of emulsions containing oil droplets with a structured interface

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Characterization of the spray drying behaviour of emulsions containing oil droplets with a structured interface

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