Platinum (Pt)‐based electrocatalysts are the benchmark catalysts for hydrogen evolution reaction (HER); however, they are limited by the scarcity and high price. Introducing an adequate substrate to ...disperse and anchor Pt‐based species is a feasible pathway to improve the utilization efficiency. Herein, a quick and continuous spray drying route is proposed to fabricate 3D crumpled Ti3C2Tx MXene loaded with sub‐nanometer platinum clusters (Pt/MXene). The 3D crumpled structure inhibits the restacking of layered MXene nanosheets and guarantees the fully exposure of Pt clusters. The as‐prepared catalyst exhibits excellent HER performances comparable to commercial Pt/C, including a low overpotential of 34 mV to reach a current density of 10 mA cm−2, a superior mass activity (1847 mA mgPt−1), a small Tafel slope (29.7 mV dec−1), and a high turnover frequency (10.66 H2 s−1). The improved activity of Pt/MXene can be attributed to the charge transfer from Pt clusters to MXene, which weakens the hydrogen adsorption, as evidenced by the density functional theory calculations. The present contribution proposes a novel strategy to anchor low‐mass‐loading sub‐nanometer precious metal clusters on crumpled MXene with fully exposed active sites for catalysis.
A crumpled MXene‐supported platinum (Pt) cluster catalyst is rationally designed. The anchoring of Pt clusters on crumpled MXene weakens the hydrogen adsorption and endows the catalyst an optimized electronic state. The obtained Pt/MXene demonstrates a superior hydrogen evolution reaction mass activity seven times to that of commercial Pt/C.
3D graphene decorated NaTi2(PO4)3 (NTP@rGO) is successfully synthesized through a facile spray‐drying method. This NTP@rGO material can deliver high reversible capacity (130 mAh g−1 at 0.1 C), ...superior high‐rate rate capability (38 mAh g−1 at 200 C) and long cycling stability (77% capacity retention after 1000 cycles), suggesting its applicability as a high rate and cycle‐stable anode for the development of high‐power and long cycle life sodium ion batteries for energy storage applications.
Polyunsaturated fatty acids, especially long-chain polyunsaturated omega-3 fatty acids (LCω3-PUFA), are essential in human nutrition because they play an important role in humans and prevent several ...diseases. Fish oil is a natural source of LCω3-PUFA that can be incorporated into food products. One of the major drawbacks of oils containing a high amount of LCω3-PUFA, such as fish oils, is their high susceptibility to oxidation and unpleasant flavours. Microencapsulation of fish oil by spray-drying has been proposed as a strategy to retard lipid auto-oxidation, improving oil stability, prolonging its shelf life, limiting the development of off-flavours and controlling the release into food. The encapsulation of fish oil by conventional spray-drying has been performed by preparing fish oil-in-water emulsions (micro- or nano-sized) by applying high shearing forces.
The objective of this review is to compile the scientific research on the encapsulation of fish oil to discuss the main formulation and process variables that affect the physicochemical properties of the fish oil microparticles obtained by conventional spray-drying, the stability of fish oil during storage and the application of fish oil microparticles in food systems. An alternative strategy to conventional spray-drying (water-free spray-drying) is also proposed.
•Encapsulation of fish oil by spray-drying is the most common method.•Formulation and process variables influence the performance of microparticles.•Infeed emulsion is a key step for fish oil microencapsulation.•Water-free spray-drying is an alternative for production of fish oil microparticles.
This work aimed the induction of crystallization on powder mango juice during the process of spray drying and the correlation of the microstructure of the powder obtained with the functional ...properties of stickiness and solubility. To perform this work, we used mango juice with 12 °Brix. Before being dehydrated, the juice undertook addition from the following carriers: maltodextrin, gum arabic and starch waxy in the concentration of 12%. The solution also received addition of crystalline cellulose in the concentrations of 0, 3, 6 and 9%. The powder was obtained through the use of a mini-spray dryer of laboratorial scale. Analyses of microstructure, stickiness, hygroscopicity and solubility were performed on the obtained powder. The microstructure analyses showed that the powders of the mango juices obtained through spray drying using the carriers maltodextrin, gum arabic, starch waxy without the addition of cellulose presented surfaces of amorphous particles. The analysis XRD showed that when 3, 6 and 9% of cellulose were added, the particles showed half-crystalline surfaces. The value of stickiness decreased in terms of the concentration of cellulose reaching values of 0.15, 0.22 and 0.11 Kg-f for maltodextrin, gum arabic and starch waxy, respectively. The functional property of solubility is affected when 9% of cellulose is added reaching the values of 72, 71 and 31% for the carriers maltodextrin, gum arabic and starch wax, respectively.
Bread is one of the most widely consumed foods in the world and is part of the regular diet in many countries. However, white flour bread lacks many valuable nutrients. Inclusion of probiotics can ...result on bread's quality improvement, but their viability is often affected by food processing and digestion. In this study, maltodextrin and sweet whey were used to encapsulate Lactiplantibacillus plantarum via spray drying. The effect on probiotics survival during heating, storage, and gastrointestinal tract transit, simulated by the INFOGEST in vitro digestion model, was studied. Quality characteristics, sensory analysis, and consumer acceptance were also evaluated. Spray dried bacteria survived in bread during baking at 180 °C and 15 day-storage with a final viability of 7.6 log CFU/g. Encapsulation also ensured the survival of Lactiplantibacillus plantarum during digestion (6.1 log CFU/g), allowing them to be released in the small intestine to exert their health benefits. A difference in bacterial viability between bread crust and crumb was observed, related to oxygen availability and moisture content. A sensory panel did not identify significant differences between bread produced with and without encapsulated bacteria. These results provide new insights regarding addition of encapsulated probiotics for developing functional bakery products favored by consumers.
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•Spray-dried Lactobacillus plantarum were used to supplement a soft bread formula.•Encapsulation assured bacteria viability under in vitro gastrointestinal digestion.•No significant differences on functional properties were found in modified bread.•Flavor and odor were the most correlated to consumer acceptance of probiotic bread.•Bread with and without bacteria showed similar consumer hedonic values.
Since its invention in 1872 by Samuel Percy, the spray drying of food products has been widely used, whether in products consumed by babies in milk formulations, powdered sweets and cocoa soluble in ...milk for children, or food supplements rich in proteins, vitamins, and minerals for adults. All of these products were first formulated in solution and then converted into powders to facilitate the transport and preservation of the properties during storage. In recent years, novel technologies such as nano spray drying have emerged for the development of food formulations with high-cost active ingredients. The aim of the present work is to present a review of the literature reported in the last 10 years related to these technologies. The basis of the spray-drying technologies i.e., conventional and nano, are described and compared, emphasizing the instrumental processing conditions for achieving a desired product. Examples of some unwanted reactions presented during the encapsulation of active ingredients are provided.
This review is primarily focused on the comparison of three emerging techniques: electrospraying, nano spray drying, and electrostatic spray drying techniques. There are persistent advances to ...develop efficient drying technique for sensitive bioactives and to overcome their hurdles. These processes involve electrostatic forces as a promising factor for better encapsulation and stability of dried particles. Their potential differences in experimental setup, influencing factors and recent applications are listed. Introduction of electrostatic interaction between the components during atomization allows electrospraying and electrostatic spray drying as an advanced drying technique for heat-sensitive and labile products. Electrospraying and nano-spray drying demonstrated an effective drying with different solvent systems (organic or non-organic solvents) and also, achieved to encapsulate complex food ingredients (vitamins, minerals, phenolic compounds, probiotics etc.). These electric-assisted technologies showed higher encapsulation efficiency, uniform particle morphology and longer stability of dried powders than classical technologies. Nano-spray dryer with spray mesh technology and electrostatic collector brings out difference in dried powders in terms of particle size and product yield when compared to conventional spray drying. Electrospraying and nano-spray drying have been beneficial for highly valued research products (such as cells, enzymes, genes, etc.) but the scaling up of these processes is still currently in process.
•Three emerging spray drying technologies using electric fields have been reviewed.•Electrospraying, nano-spray & electrostatic spray drying works at lower temperature.•These processes involve electrostatic forces allowing droplets & particle repulsion.•Overall technical considerations, advantages and limitations are discussed.•Industrial set up of electrostatic spray drying is commercially available.
Given the diverse health benefits of apigenin (AP), functional foods containing AP might interest the health-conscious market. However, the poor aqueous solubility of AP hinders its direct ...incorporation into food products. To overcome these limitations, AP was encapsulated in spray-dried unilamellar liposomes coated with chitosan. This study investigated the potential of spray-dried chitosan-coated AP liposomes (SCAL) for delivering AP in mango juice. The incorporation of SCAL did not alter the juice's proximate compositions or substantially affect its physicochemical properties. Mango juice with SCAL attained a comparable sensory acceptance to the control juice, with the added benefit of higher antioxidant capacity. Compared to the unencapsulated AP, SCAL exhibited a higher bioaccessibility of AP in mango juice, with a rapid release of AP during intestinal digestion. The pH values, total soluble solids, and colour properties of juice with SCAL did not change remarkably during juice storage at 4 °C for 28 days. On day 28, the retention of AP content and antioxidant capacity were higher in mango juice added with SCAL than the unencapsulated AP. Therefore, SCAL can be promising in delivering AP in aqueous food systems, making it possible to develop functional foods.
•Adding SCAL to mango juice did not remarkably alter the juice's properties.•SCAL improved the bioaccessibility of apigenin in mango juice.•Mango juice with SCAL had above-average sensory acceptance.•Mango juice with SCAL showed retention of apigenin content and antioxidant capacity.•SCAL is potential in delivering apigenin in mango juice.
Accurate, noninvasive, and self‐referenced temperature measurements at the submicrometer scale are of great interest, prompted by the ever‐growing demands in the fields of nanotechnology and ...nanomedicine. The thermal dependence of the phosphor's luminescence provides high detection sensitivity and spatial resolution with short acquisition times in, e.g., biological fluids, strong electromagnetic fields, and fast‐moving objects. Here, it is shown that nanoparticles of (Tb0.914Eu0.086)2(PDA)3(H2O)·2H2O (PDA = 1,4‐phenylenediacetic acid), the first lanthanide–organic framework prepared by the spray‐drying method, are excellent nanothermometers operating in the solid state in the 10–325 K range (quantum yield of 0.25 at 370 nm, at room temperature). Intriguingly, this system is the most sensitive cryogenic nanothermometer reported so far, combining high sensitivity (up to 5.96 ± 0.04% K−1 at 25 K), reproducibility (in excess of 99%), and low‐temperature uncertainty (0.02 K at 25 K).
One of the most sensitive cryogenic thermometers (5.96% K−1 at 25 K) reported so far is described, consisting of lanthanide (Tb3+, Eu3+) organic framework nanoparticles prepared by spray‐drying, exhibiting an excellent reproducibility (>99%) and low‐temperature uncertainty (0.02 K at 25 K).
Process parameters and formulation variables for a nano spray dryer.
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Many pharmaceuticals such as pills, capsules, or tablets are prepared in a dried and powdered form. In this field, ...spray drying plays a critical role to convert liquid pharmaceutical formulations into powders. In addition, in many cases it is necessary to encapsulate bioactive drugs into wall materials to protect them against harsh process and environmental conditions, as well as to deliver the drug to the right place and at the correct time within the body. Thus, spray drying is a common process used for encapsulation of pharmaceuticals. In view of the rapid progress of nanoencapsulation techniques in pharmaceutics, nano spray drying is used to improve drug formulation and delivery. The nano spray dryer developed in the recent years provides ultrafine powders at nanoscale and high product yields. In this paper, after explaining the concept of nano spray drying and understanding the key elements of the equipment, the influence of the process parameters on the final powders properties, like particle size, morphology, encapsulation efficiency, drug loading and release, will be discussed. Then, numerous application examples are reviewed for nano spray drying and encapsulation of various drugs in the early stages of product development along with a brief overview of the obtained results and characterization techniques.
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