The article presents a literature review on modifications and the latest achievements in the
field of spray drying (SD). Although the history of this method of drying dates back to more …

Background Nowadays, there is a growing trend in the consumption of bioactive food
ingredients and their use in the production of functional foods. Since these bioactive …

Bioactive compounds can be protected from degradation through encapsulation, increasing
their bioavailability and shelf life. Spray drying is an advanced encapsulation technique …

This work aimed at the chemical and structural characterization of powders obtained from
chestnut flower honey (HFCh) and honey with Inca berry (HBlu). Honey powders were …

Recent developments in the spray drying of sugar-rich products such as fruit juices, pulp and
honey with and without the application of carriers, eg, carbohydrate carriers (maltodextrin …

The influence of low-temperature spray drying (inlet/outlet air, 75/50° C) with the use of
dehumidified air on rapeseed honey phenolics, antioxidant activity, and aroma compounds …

The seasonal nature of fruits and vegetables has an immense impact on the process of
seeking methods that allow extending the shelf life in this category of food. It is observed that …

Ethanolic extracts of propolis and bee honey contain substances beneficial to human health.
Mixtures of wall materials were compared in spray-drying microencapsulation of ethanolic …

The aim of this study was to analyze the quality of red bell pepper juice pressed from pulsed
electric field (PEF) treated vegetables and to evaluate the quality of spray dried powders …

Tara gum, a natural biopolymer extracted from Caesalpinia spinosa seeds, was investigated
in this study. Wall materials were produced using spray drying, forced convection, and …