Search Results (432)

Potassium-ion batteries hold great promise for large-scale energy storage, but their commercialization is hindered by the large ionic radius of potassium, which causes sluggish kinetics and severe volume expansion in anode materials. To address this, we present a scalable spray-drying strategy coupled with NaCl salt-templating to synthesize hierarchical porous carbon/vanadium sulfide microspheres (p-V₃S₄/C MS). In this structure, V₃S₄ nanoparticles are uniformly encapsulated within a dextrin-derived amorphous carbon matrix, and pores are formed via selective NaCl etching. This unique architecture accommodates volume fluctuations while providing rapid ion diffusion pathways. As a result, the p-V₃S₄/C MS anode exhibits outstanding electrochemical performance, maintaining a reversible capacity of 107 mA h g⁻¹ after 2000 cycles at 2.0 A g⁻¹, and achieves a high pseudocapacitive contribution of 93% at 2.0 mV s⁻¹. Furthermore, a full cell paired with a Prussian blue (PB) cathode demonstrates practical viability and robust reversibility. Our findings demonstrate that this structural engineering effectively mitigates internal resistance and structural degradation, offering a cost-effective route for mass-producing high-performance anodes for next-generation energy storage. Full article

The incorporation of probiotic bacteria into active packaging systems represents an innovative strategy to enhance food preservation while delivering health benefits to consumers. This review discusses the selection criteria for probiotic strains focusing on their resistance to environmental stressors, antimicrobial activity, and viability in different food matrices and their integration into edible films and coatings. Polysaccharides, proteins, and hydrocolloids are widely used as biopolymeric matrices due to their biocompatibility and functional properties. The efficiency of probiotic packaging largely depends on three factors: the choice of strain, the encapsulation technique (such as spray drying, emulsification, or electrospinning), and the properties of the matrix material. These packaging systems demonstrate strong antimicrobial activity through multiple mechanisms, including bacteriocin production, competition for adhesion sites, and acidification. Applications in dairy, meat, fish, and fresh produce reveal the potential of these technologies to delay spoilage, reduce pathogenic microorganisms, inhibit lipid oxidation, and maintain nutritional and sensory qualities. Moreover, studies emphasize that combining probiotics with prebiotic compounds can improve both microbial stability and functional performance. Despite promising results, challenges remain regarding the industrial scalability and long-term stability of these systems under varied storage conditions. Future research should focus on optimizing formulation parameters, expanding applications across diverse food categories, and integrating smart packaging technologies. Altogether, probiotic-based edible packaging aligns with current demands for sustainable, health-oriented food solutions. Full article

Cinnamaldehyde (CIN) is a natural organic compound known for its antimicrobial and antioxidant properties. However, its susceptibility to environmental degradation has restricted its practical application. This study aimed to microencapsulate CIN using soy protein isolate hydrolysates and maltodextrin as wall materials through emulsion preparation and spray drying, and to characterize the microstructure, controlled-release properties, antibacterial efficacy, and preservation performance of the resulting microcapsules. Under optimized condition, the encapsulation efficiency reached 70.72%. The microcapsules displayed smooth spherical structures, improved thermal stability, and an average particle size of 291.01 ± 33.64 nm. They demonstrated enhanced storage stability and sustained-release characteristics. Furthermore, the microcapsules exhibited significant antibacterial and antioxidant activity, which effectively delayed lipid and protein oxidation in pork loin for up to 6 days. Collectively, the results confirm the successful encapsulation of CIN and indicate the strong potential of these microcapsules for food industry applications requiring preservative and controlled-release functions. Full article

This study systematically compared spray drying (SD) and freeze drying (FD) for microencapsulating Idesia polycarpa oil using a soy protein isolate/maltodextrin (SPI/MD) wall system. SD produced predominantly spherical and compact microcapsules with higher solubility (51.33%), encapsulation efficiency (81.9%), and superior oxidative stability (oxidation induction period, 6.05 h), together with improved thermal resistance, indicating its suitability for applications requiring enhanced stability and aroma retention. In contrast, FD yielded irregular and porous microcapsules with significantly higher emulsifying activity (29.12 m² g⁻¹, p < 0.05) but lower solubility and encapsulation efficiency. Integrated physicochemical characterization-including scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), particle size and polydispersity index (PDI), ζ-potential, differential scanning calorimetry (DSC), oxidative stability index (OSI) measurements, and volatile profiling via odor activity value (OAV) analysis—revealed clear process-dependent structure–function relationships. The denser SPI/MD matrix formed during SD restricted lipid molecular mobility and oxygen diffusion, thereby suppressing lipid oxidation and promoting the retention of key lipid-derived odorants. Conversely, the porous structure generated by FD facilitated interfacial functionality but increased molecular diffusion pathways. Overall, this work demonstrates that SPI/MD-based microencapsulation functions as a molecular stabilization platform for highly unsaturated plant oils and provides mechanistic guidance for selecting drying strategies to tailor Idesia polycarpa oil microcapsules for specific food applications. Full article

Cocoa (Theobroma cacao L.) is an important source of bioactive compounds with high antioxidant capacity and antimicrobial properties. However, these compounds are susceptible to degradation by light, oxygen, pH, and temperature, which limits their functionality. This study evaluated the microencapsulation of CCN-51 cocoa extracts by spray drying, using maltodextrin (MD) and gum arabic (GA) as encapsulating agents, with the aim of preserving their bioactive activity and promoting their application in food. Microcapsules formulated with 5%GA showed the highest encapsulation efficiency (77.5%) and the highest phenolic content (92.7 GAE/g), showing significant differences compared to formulations with MD (p < 0.0001). Antioxidant capacity, quantified using the ABTS method, reached 583.3 µmol TE/g for 5% GA, significantly exceeding that of microcapsules with 10%MD (230.9 µmol TE/g; p < 0.0001). In terms of antimicrobial activity, microcapsules containing 5%MD showed greater inhibition against Escherichia coli (22.1 mm) and Staphylococcus aureus (12.3 mm), while those containing GA recorded halos of 10.1 mm and 12.1 mm. When applied to chicken muscle, treatments with 5%GA significantly reduced microbial growth for 72 h, demonstrating that the prepared microcapsules have high bioactivity, stability, and antimicrobial capacity in samples of meat products that are widely consumed and potentially susceptible to spoilage due to microbial growth. Full article

This study reports the fabrication of chitosan/carboxymethyl cellulose (C/M) nanocomposites by electrolyte gelation–spray drying and the evaluation of their antibacterial performance as carriers for the antibiotic ampicillin. Chitosan (C), a cationic biopolymer derived from chitin, was combined with the anionic polysaccharide carboxymethyl cellulose (M) at different mass ratios to form stable nanocomposites via electrostatic interactions and then collected in a spray dryer. The resulting particles exhibited mean diameters ranging from 800 to 1500 nm and zeta potentials varying from +90 to −40 mV, depending on the C/M ratio. The optimal formulation (C/M = 2:1 ratio) achieved a high recovery yield (71.1%), lower PDI (0.52), and ampicillin encapsulation efficiency EE (82.4%). Fourier transform infrared spectroscopy (FTIR) confirmed the presence of hydrogen bonding and ionic interactions among C/M, and ampicillin within the nanocomposite matrix. The nanocomposites demonstrated controlled ampicillin release and pronounced antibacterial activity against Staphylococcus aureus, with minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values of 3.2 µg/mL and 5.3 µg/mL, respectively, which were lower than those of free ampicillin. These results indicate that the chitosan/carboxymethyl cellulose nanocomposites are promising, eco-friendly carriers for antibiotic delivery and antibacterial applications. Full article

Although probiotics are widely used in the food industry due to their health-promoting effects, their application is often limited by low stability and poor viability under processing, storage, and gastrointestinal conditions. Encapsulation has emerged as a promising strategy to address these issues, offering enhanced protection and controlled release of probiotic strains. This review summarizes recent advances in encapsulation techniques relevant to food applications, including spray drying, freeze drying, coacervation, and liposome formation, as well as novel approaches such as multilayer nanocoatings and dual-core systems. The use of natural biopolymers such as alginate, chitosan, and pectin, along with food-grade synthetic materials, has greatly improved the stability of probiotics in complex food matrices. Furthermore, emerging technologies such as cell-mediated coatings offer improved resistance to gastric acid and oxygen, enhancing probiotic survival through the gastrointestinal tract. These advances contribute to the development of functional foods with better health benefits. However, challenges remain regarding scalability, strain-specific encapsulation efficiency, and regulatory approval. Future research should focus on optimizing food-grade materials, exploring synergistic effects with bioactive compounds, and ensuring consistent performance across food systems. Full article

Background/Objective: Osimertinib (OSI) is a third-generation tyrosine kinase inhibitor approved for non-small cell lung cancer (NSCLC) therapy. OSI is administered orally; this route limits the amount of OSI reaching the tumor in the lungs and is associated with serious systemic toxicity. This study aimed to develop a dry powder inhalable formulation to provide tumor-targeted delivery and minimize systemic toxicity. To the best of our knowledge, this is the first study to prepare and evaluate a dry powder inhalation formulation of OSI. Methods: Chitosan-coated PLGA nanoparticles (PLGA-C NPs) encapsulating OSI were prepared using a single emulsion-solvent evaporation technique. PLGA-C NPs were assembled into respirable nanocomposite microparticles (NCMPs) via spray drying with L-leucine as a carrier. PLGA-C NPs were characterized for particle size, zeta-potential, encapsulation efficiency, and in vitro efficacy in A-549 cell line. NCMPs were evaluated for solid-state properties, aerosolization performance, stability and in vitro release. Results: PLGA-C NPs exhibited a particle size of 145.18 ± 3.0 nm, high encapsulation efficiency and a positive zeta potential. In vitro studies demonstrated a 3.6-fold reduction in IC50 compared to free OSI, superior antimigratory effects and enhanced cell cycle arrest. Solid-state characterization of NCMPs demonstrated drug encapsulation in the polymer without chemical interaction. NCMPs exhibited excellent aerosolization (mass median aerodynamic diameter of 1.09 ± 0.23 μm, fine particle fraction of 73.48 ± 8.6%) and sustained drug release (61.76 ± 3.9% at 24 h). Stability studies confirmed the physicochemical stability integrity. Conclusions: These findings suggest that this novel dry powder inhalable OSI formulation may improve therapeutic outcomes while reducing systemic toxicity. Full article

Essential oils are natural insect repellents, which can be microencapsulated and protected by wall materials to provide prolonged protection against insects. The protection and release of these repellents depend on various parameters, including morphology and production conditions. Herein, twenty-seven gum arabic/citronella essential oil (GA/CEO) spray-dried microcapsules were produced by using three wall-to-core ratios (3:1, 4:1, 6:1), three inlet temperatures (120, 150, 180 °C), and three feed rates (1, 2.5, 5 mL/min). The morphology, particle size, encapsulation efficiency, and release rates were evaluated. The insect repellent activity of microcapsules (0.25, 0.5, and 1 g) against Drosophila melanogaster flies was tested. A systematic process optimization was carried out by evaluating the effects of both emulsion concentration and process parameters on the release rates. Microcapsules with smooth surfaces and homogeneous particle sizes were produced. Encapsulation efficiency reached 90% by increasing the inlet temperature and feed rate. Slower release rates (approximately 40%) were achieved with higher concentrations of the wall material and temperatures, generally. Optimal process conditions were determined as a wall-to-core ratio of 4:1, temperatures exceeding 150 °C, and feed rates above 2.5 mL/min. The highest repellent activity achieved was 95%, indicating effectiveness of GA/CEO microcapsules as insect repellent materials. Full article

Cheese whey, the major by-product of the dairy industry, poses an environmental challenge due to its high organic load but simultaneously represents a nutrient-dense matrix suitable for biotechnological valorization. This review synthesizes recent advances positioning whey as (i) a fermentation substrate for lactic acid bacteria, yeasts/fungi, and microalgae, enabling the production of functional biomass, organic acids, bioethanol, exopolysaccharides, enzymes, and wastewater bioremediation; (ii) a platform for postbiotic generation, supporting cell-free preparations with functional activities; and (iii) a food-grade encapsulating material, particularly through whey proteins (β-lactoglobulin, α-lactalbumin), which can form emulsions, gels, and films that protect biotics and bioactive compounds during processing, storage, and gastrointestinal transit. We analyze key operational variables (whey type and pretreatment, supplementation strategies, batch and continuous cultivation modes), encapsulation routes (spray drying, freeze-drying, and hybrid protein–polysaccharide systems), and performance trade-offs relevant to industrial scale-up. Finally, we outline future directions, including precision fermentation, mixed-culture processes with in situ lactase activity, microfluidics-enabled encapsulation, and life-cycle assessment, to integrate product yields with environmental performance. Collectively, these strategies reframe whey from a high-impact waste into a circular bioeconomy resource for the food, nutraceutical, and environmental sectors. Full article

The high temperatures of the spray-drying process can cause thermal inactivation of probiotic bacteria. This study evaluated the effect of chia seed mucilage (CM) on the survival and viability of Lactobacillus rhamnosus GG (LGG) encapsulated by spray-drying in cross-linked alginate matrices (CLAM). Two types of microcapsules were used: CLAM without CM (M0-LGG) and with CM (M1-LGG). Viability was assessed under storage conditions (4 °C and 25 °C), heat treatments, and gastrointestinal simulations. The results show that LGG survival improved after spray drying in CLAM (M0-LGG), reaching levels above 92%. Microcapsules containing CM (M1-LGG) maintained high viability, exceeding 8 log CFU/g, under storage at 4 °C for 60 days. CM demonstrated the ability to preserve LGG viability during gastrointestinal digestion (above 6 log CFU/g) and to confer thermal stability under heat stress conditions at 80 °C for 5 min. This study can be a valuable reference for the food industry, as the incorporation of CM as an encapsulating agent for probiotics can improve their viability under adverse processing and storage conditions. Full article

Modified tuber starches have gained relevance as innovative and versatile materials for the encapsulation of bioactive compounds, distinguishing themselves from synthetic polymers due to their biocompatibility, biodegradability, and tunable functionality. This review analyzes the effects of physical, chemical, and biochemical modifications on the composition and morphological, rheological, thermal, and techno-functional properties of tuber starches, as well as their development prospects as coating materials in encapsulation techniques such as spray drying, freeze-drying, electrospinning, and emulsification. The evidence reviewed indicates that modified tuber starches exhibit reduced retrogradation, higher thermal resistance, improved solubility, and better digestibility, facilitating their application as protective agents. The main challenges for their industrial implementation are identified and analyzed, including the standardization of processes, scalability, and the ambiguous regulatory framework. In the future, research in this area should be directed toward the optimization of “clean-label” methodologies and the valorization of non-conventional tuber sources, thereby consolidating the development of safer, more effective, and more sustainable encapsulation systems for the food industry. Full article

This study evaluated the impact of the drying and carrier type on the physicochemical and functional properties of Ginkgo biloba L. and Clitoria ternatea L. extracts and their blends, at ratios of 1:1, 1:2, and 2:1 (w/w). Extracts were obtained using water as a green solvent and dried by freeze− or spray drying with maltodextrin or inulin. Powders were characterized for moisture content, water activity, color, polyphenol composition (HPLC–MS/MS), and antioxidant capacity (Folin–Ciocalteu, TEAC ABTS, FRAP). Spray−dried samples exhibited lower moisture content and water activity, while freeze-drying ensured higher polyphenol levels. The 1:1 (w/w) blend with inulin showed the most favorable balance between stability and antioxidant capacity, indicating synergistic effects. This formulation was selected for pilot-scale processing and encapsulated into hard gelatin capsules, which demonstrated rapid polyphenols release under simulated gastric conditions. The findings highlight the potential of spray-dried polyphenol-rich powders as standardized ingredients for immediate-release dietary supplements. Full article

The incorporation of bioactive compounds into food products represents a promising approach to enhance their functional and health-promoting properties. However, many bioactive compounds, such as polyphenols, essential oils, carotenoids, and omega-3 fatty acids, are highly sensitive to environmental factors, including temperature, oxygen, and light, which limits their direct application in the food industry. Microencapsulation has emerged as an innovative strategy to overcome these challenges by protecting bioactive compounds, improving their stability, controlling their release, and masking undesirable flavors or odors. This article reviews recent advances in microencapsulation techniques, including spray-drying, freeze-drying, coacervation, and innovative methods such as nanoencapsulation and electrospinning. Particular attention is given to the influence of encapsulated bioactive compounds on the physicochemical characteristics, texture, color, and sensory attributes of various food matrices. Furthermore, the paper highlights industrial perspectives, emphasizing the scalability of these techniques, regulatory considerations, and their role in the development of clean-label, functional, and sustainable food products. The findings underline the potential of microencapsulation as a key technology for the next generation of functional foods, bridging consumer expectations with industrial feasibility. Full article

Rambutan (Nephelium lappaceum) shell, an agro-industrial by-product, is a rich source of phenolic acids and minor anthocyanins, but its direct use is limited by instability and low bioavailability. We extracted phenolic-rich fractions and produced maltodextrin microcapsules by spray drying, then confirmed chemical entrapment and amorphization by FTIR, SEM, and XRD. The formulation showed high encapsulation efficiency and high antioxidant capacity (DPPH), selective bactericidal activity against Pseudomonas aeruginosa and Burkholderia cepacia, and strong inhibition of Staphylococcus aureus and Listeria monocytogenes biofilms, while exhibiting negligible hemolysis (<2%) across tested concentrations. Antitumor effects were moderate with low selectivity in vitro, indicating that phenolic-acid-driven redox modulation may require fractionation or delivery optimization for oncology applications. Overall, spray-dried microcapsules provided structural stability and safety while concentrating multifunctional activities relevant to food and biomedical uses. By valorizing a tropical waste stream into a bioactive, hemocompatible ingredient, this work aligns with societal goals on health and sustainable production (SDG 3 and SDG 12) and offers a scalable route to deploy underutilized phenolic resources. Full article