Synergistic use of spray drying and fluidized bed in the microencapsulation of food ingredients
Author(s)
Date Issued
2025
Type
article
Volume
165
Start Page
105323
Abstract
The food industry increasingly relies on microencapsulation to preserve and deliver bioactive ingredients effectively. Spray drying is a widely used technique that generates stable and easily transportable
powders, but it often leads to fine, poorly soluble, and sensitive particles.
Scope and approach: To overcome the limitations of spray drying, the process is integrated with fluidized bed
drying through techniques such as agglomeration and coating. This combination improves physical properties —
including wettability, solubility, and particle protection — enhancing the overall quality and performance of
encapsulated bioactives.
Key findings and conclusions: The synergistic use of spray drying and fluidized bed drying significantly enhances
the functional efficacy of bioactive ingredients, extends their stability over time, and ensures optimized release in
food matrices. Recent studies validate the potential of this combined strategy for creating innovative, stable, and
user-friendly functional food products.