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<p>Three-fluid nozzle (3FN) technology represents a breakthrough in spray drying, offering unprecedented potential for the food industry by enabling the encapsulation of both immiscible and miscible liquids into structured, heterogeneous microcapsules. While 3FN has been explored for pharmaceutical applications with studies on drug delivery and nanoparticle formation, its potential for transforming food ingredients and food products is underexplored. Insights from pharmaceutical studies can provide a foundation for advancing its applications in foods, such as the coencapsulation of micronutrients, controlled release mechanisms, and the stabilization of oils, antioxidants, and enzymes. By addressing the challenges of applying 3FN technology to food systems, 3FN technology can drive innovation in delivery, stability, and bioavailability of nutrients in fortified foods as well as for antioxidants, probiotics, and flavor compounds, paving the way for advancements in foods.</p>

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Advancing Particle Engineering: A Review of Three-Fluid Nozzle Spray Drying for Developing Applications for Food

  • 期刊论文

  • 发表日期：

    2025年3月24日

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  • Ricardo Lopez,
  • Youngsoo Lee

摘要

Three-fluid nozzle (3FN) technology represents a breakthrough in spray drying, offering unprecedented potential for the food industry by enabling the encapsulation of both immiscible and miscible liquids into structured, heterogeneous microcapsules. While 3FN has been explored for pharmaceutical applications with studies on drug delivery and nanoparticle formation, its potential for transforming food ingredients and food products is underexplored. Insights from pharmaceutical studies can provide a foundation for advancing its applications in foods, such as the coencapsulation of micronutrients, controlled release mechanisms, and the stabilization of oils, antioxidants, and enzymes. By addressing the challenges of applying 3FN technology to food systems, 3FN technology can drive innovation in delivery, stability, and bioavailability of nutrients in fortified foods as well as for antioxidants, probiotics, and flavor compounds, paving the way for advancements in foods.