Spray drying strategy for encapsulation of bioactive peptide powders for food applications

Yong Wang, Cordelia Selomulya

Research output: Contribution to journalArticleResearchpeer-review

2 Citations (Scopus)

Abstract

Spray drying is commonly used to manufacture food and dairy powders at industrial scale. Bioactive peptides, as hydrolysis products from various food proteins, are gaining interest due to their biological functionality including immunomodulation, antimicrobial, and antioxidant properties. This article reviews several bioactive peptides/hydrolysates from different food sources, focusing on their processing and final powder characteristics. Additionally, we propose a strategy for encapsulation of food peptide/hydrolysate via spray drying. The identification of suitable drying parameters and/or formulation could help overcome the limitations associated with the current processing of food peptides.

Original languageEnglish
Pages (from-to)409-415
Number of pages7
JournalAdvanced Powder Technology
Volume31
Issue number1
DOIs
Publication statusPublished - Jan 2020

Keywords

  • Bioactive peptide
  • Encapsulation
  • Food proteins
  • Spray drying

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