Modeling of a spray-drying process for the encapsulation of high-added value extracts from food by-products

The main goal of this research was to develop a mathematical model for co-current spray drying-assisted encapsulation natural extracts from grape pomace and citrus fruit peels, aiming predict both structural features the retention their bioactive constituents. Model validation performed using laboratory scale dryer, analyzing product in terms moisture content, solids total phenolic compounds recovery yields. comparison between experimental simulated results revealed that properly described system. A slight effect air inlet temperature observed on content produced particles. For reason, kinetic law, which allows predicting degradation phenols proposed validated. These highlighted potential spray-drying technology efficiently encapsulate high-added value with good preservation compounds, offering possibility decrease food waste issues while improving industry economic benefits.