Encapsulation of bioactives is a fast-growing approach in the food and pharmaceutical industry. Spray Drying Encapsulation of Bioactive Materials serves as a source of information to offer specialized and in-depth knowledge on the most well-known and used encapsulation technology (i.e., spray drying) and corresponding advances. It describes the efficacy of spray drying in terms of its advantages and challenges for encapsulation of bioactive ingredients.
- Discusses the potential of this technique to pave the way toward cost-effective, industrially relevant, reproducible, and scalable processes that are critical to the development of delivery systems for bioactive incorporation into innovative functional food products and pharmaceuticals
- Presents the latest research outcomes related to spray drying technology and the encapsulation of various bioactive materials
- Covers advances in spray drying technology that may result in a more efficient encapsulation of bioactive ingredients
- Includes computational fluid dynamics, advanced drying processes, as well as the morphology of the dried particles, drying kinetics analyzers, process controllers and adaptive feedback systems, inline powder analysis technologies, and cleaning-in-place equipment
Aimed at food manufacturers, pharmacists, and chemical engineers, this work is of interest to anyone engaged in encapsulation of bioactive ingredients for both nutraceutical and pharmaceutical applications.
Prof. Seid Mahdi Jafari received his PhD in Food Process Engineering from the University of Queensland (Australia) in 2006. He has been working on the nanoemulsification and nanoencapsulation of food bioactive ingredients for the past 15 years. Now as a full Professor, he is an academic member of GUASNR (Iran). He has published more than 160 papers in top-ranked international food science journals (h-index=37 in Scopus) and 30 book chapters along with editing numerous books. In November 2015, he was awarded as one of the top 1% world’s scientists with the highest citations by Thomson Reuters (Essential Scientific Indicators) in the field of Biological Sciences. Also in December 2017, he was selected as one of the top national researchers by the Iranian Ministry of Science, Research, and Technology. Recently in November 2018, he was awarded as one of the world’s highly cited researchers in cross-field by Clarivate Analytics (Web of Science).
Dr. Ali Rashidinejad received his PhD in Food Science from the University of Otago (New Zealand) in 2015. He has been working on delivery of bioactive compounds since starting his PhD to date. He is currently a research scientist and an academic member of Riddet Institute, Massey University (New Zealand). On the field of encapsulation and delivery of bioactive materials in food, he has published more than 20 papers in top-ranked international food science journals as well as four book chapters. Dr. Rashidinejad is the primary investigator and first inventor of ‘FlavoPlus’, a new method for delivery of hydrophobic flavonoids in functional foods. He is also the creator of ‘FoodFort’, a comprehensive digital platform containing the information about delivery of bioactive compounds in functional food and a new tool for functional food designers.
