ArticleFood chemistry: X2024
Comparative analysis of freeze drying and spray drying methods for encapsulation of chlorophyll with maltodextrin and whey protein isolate.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
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Who cites it
26 citing papers in PubMed.
- Optimisation of Microwave-Assisted Extraction and Spray Drying for Chlorophyll Powder Production FromFood science & nutrition · 2026Article
- Encapsulation of Pomegranate Peel Phenolic Extract Using Orange Peel and Pectin: Stability Evaluation in Baked Products.Food science & nutrition · 2026Article
- Effects of Vacuum Freeze-Drying and Spray-Drying Coupled with Maltodextrin andFoods (Basel, Switzerland) · 2026Article
- Comparative analysis of freeze-drying and spray-drying on the physicochemical modulation and symbiotic functionality of egg white forFood chemistry: X · 2026Article
- Valorization of Teak Leaf Agricultural Waste: Impact of Drying Technique and Production Scale on Extract Quality.ACS omega · 2026Article
- Construction, Interfacial Characteristics, and Stability of External Gelation Soy Protein Isolate-Dextran/Sodium Alginate Water-in-Oil-in-Water Emulsions and Freeze-Dried Microcapsules Loaded with Beech Mushroom-Derived Spermidine.Foods (Basel, Switzerland) · 2026Article
- Pea Within Pea: Microencapsulation of Pea Pod Extract Using Pea Grain Powder as a Sustainable Carrier.Plants (Basel, Switzerland) · 2026Article
- Advanced alginate- nutriosomes for enhanced oral delivery of fermented Echium amoenum polyphenols.Scientific reports · 2026Article
- Natural plant pigments: genes and transcription factors regulating synthesis and degradation, extraction, microencapsulation, food applications, and sensory impacts.Food science and biotechnology · 2026Review
- Alkaline-pH-shifted mung bean protein isolate for spray-dried probiotic encapsulation: Insights into molecular cell wall interactions and oxidative protection.Food chemistry: X · 2026Article
- Microencapsulation ofInternational journal of molecular sciences · 2026Article
- Preparation and In Vitro Simulated Digestion Study of Coembedded Microcapsules Containing Pomegranate Active Extract and Probiotics.International journal of food science · 2026Article
- Stabilising large biologics through complimentary buffer component protection and rapid drying times.International journal of pharmaceutics: X · 2025Article
- Impact of Conventional and Advanced Techniques on Stability of Natural Food Colourants.Foods (Basel, Switzerland) · 2025Review
- Recent Advances in Drying Technologies for Orange Products.Foods (Basel, Switzerland) · 2025Review
- Development and characterization of vitamin C- vitamin E co-loaded microcapsules: Storage stability, antioxidant activity and in vitro release properties.Food chemistry: X · 2025Article
- Deterioration in the Quality of 'Xuxiang' Kiwifruit Pulp Caused by Frozen Storage: An Integrated Analysis Based on Phenotype, Color, Antioxidant Activity, and Flavor Compounds.Foods (Basel, Switzerland) · 2025Article
- Encapsulation Techniques of Carotenoids and Their Multifunctional Applications in Food and Health: An Overview.Food science & nutrition · 2025Review
- Extraction, structure, activity and application of konjac glucomannan.Ultrasonics sonochemistry · 2025Review
- Valorization of Berry Fruit By-Products: Bioactive Compounds, Extraction, Health Benefits, Encapsulation and Food Applications.Foods (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Chlorophyll (Chl) is a healthy green pigment that is very unstable. So, chlorophyll microcapsules were fabricated using maltodextrin and whey protein isolate as carriers and freeze-drying (FD) and spray-drying (SD) as encapsulation methods. The microcapsules obtained by the freeze-drying method (FDM) had smaller particle sizes (1.087-0.165 µm) and higher ζ-potential (-10.6 to -18.3 mV) than the spray-drying method (SDM) (3.420-0.285 µm) and (-9.5 to -10.7 mV) respectively. FTIR, XRD, and DSC studies showed that the inclusion of Chl within microcapsules and FDM had a higher melting point (150.12 °C) than SDM (125.03 °C) and Chl (115.66 °C). FD was more effective in protecting Chl from changes in pH (pH 2 to 8, Chl retention; 49.67 %-91.28 %) and light (Chl retention; 38.12 %) than SD. Therefore, due to preserving Chl and increasing its stability, FDM could be a promising approach to use as a natural food colourant.
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