Synergistic use of spray drying and fluidized bed in the microencapsulation of food ingredients

Abstract

Background

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.