Microencapsulation of borage oil with blends of milk protein,β-glucan and maltodextrin through spray drying: physicochemical characteristics and stability of the microcapsules

2017 ◽  
Vol 98 (3) ◽  
pp. 896-904 ◽  
Author(s):  
Ru-yi Li ◽  
Yan Shi
Keyword(s):  
Spray Drying ◽  
Milk Protein ◽  
Physicochemical Characteristics ◽  
Borage Oil

Impact of Physicochemical Characteristics on the Oxidative Stability of Fish Oil Microencapsulated by Spray-Drying

2007 ◽  
Vol 55 (26) ◽  
pp. 11044-11051 ◽  
Author(s):  
Stephan Drusch ◽  
Yvonne Serfert ◽  
Matteo Scampicchio ◽  
Benjamin Schmidt-Hansberg ◽  
Karin Schwarz
Keyword(s):  
Fish Oil ◽  
Oxidative Stability ◽  
Spray Drying ◽  
Physicochemical Characteristics

Effects of spray drying on physicochemical properties of milk protein-stabilised emulsions

2003 ◽  
Vol 31 (1-4) ◽  
pp. 219-229 ◽  
Author(s):  
E.L. Sliwinski ◽  
B.W.M. Lavrijsen ◽  
J.M. Vollenbroek ◽  
H.J. van der Stege ◽  
M.A.J.S. van Boekel ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Spray Drying ◽  
Milk Protein

Microencapsulation of Colors by Spray Drying - A Review

2012 ◽  
Vol 8 (2) ◽  
Author(s):  
Kannan Kandansamy ◽  
Priyenka Devi Somasundaram
Keyword(s):  
Spray Drying ◽  
Quality Indicator ◽  
Milk Protein ◽  
Cost Effective ◽  
Effective Technique ◽  
Food Ingredients ◽  
Natural Pigments ◽  
Natural Colorants ◽  
Cost Effective Technique ◽  
The Stability

Color is one of the important attributes of foods being considered as a quality indicator and determining frequently their acceptance. Many natural pigments like anthocyanin, lycopenes, betalains etc., are subjected to color loss during storage. Hence in order to increase the stability of the natural colorants the technology of microencapsulation is involved. Microencapsulation has been used in recent years for the encapsulation of food ingredients such as flavours, colors, lipids and milk protein. Among various methods used for microencapsulation of colors, the technically feasible and cost effective technique is spray drying. This paper reviews the various concepts of spray drying and various technologies involved in microencapsulation which are considered to be useful parameters for increasing the stability of natural colorants. It also summarizes the most commonly used natural colorants which can be encapsulated.

Sonication of milk protein solutions prior to spray drying and the subsequent effects on powders during storage

2014 ◽  
Vol 141 ◽  
pp. 122-127 ◽  
Author(s):  
Jayani Chandrapala ◽  
Bogdan Zisu ◽  
Martin Palmer ◽  
Sandra E. Kentish ◽  
Muthupandian Ashokkumar
Keyword(s):  
Spray Drying ◽  
Milk Protein ◽  
Protein Solutions

scholarly journals Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying

2020 ◽  
Vol 71 (4) ◽  
pp. 387
Author(s):  
L. Landoni ◽  
R. Alarcon ◽  
L. Vilca ◽  
N. Chasquibol ◽  
M. C. Pérez-Camino ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Physicochemical Characterization ◽  
Physicochemical Characteristics ◽  
Whey Protein Concentrate ◽  
Arabic Gum ◽  
Sacha Inchi Oil ◽  
Sacha Inchi ◽  
Drying Technology

The aim of this work was to obtain sacha inchi oil (SIO) microcapsules from two different species, Plukenetia volubilis L. (SIVO) and Plukenetia huayllabambana L. (SIHO), using different biopolymers as wall materials and spray drying technology. The physicochemical characteristics such as encapsulation efficiency, particle size, morphology and oxidative stability were analyzed in order to select the best formulation that could potentially be used as an ingredient in the development of functional food. Bulk SIO and four formulations were tested for each oil ecotype, using different encapsulating agents: maltodextrin (MD), Arabic gum (AG), whey protein concentrate (WPC) and modified starch HI-CAP®-100 (H). Microcapsules made of H presented the highest oxidative stability and encapsulation efficiency compared to AG, AG:MD or AG:MD:WPC formulations.

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