Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials

Abstract The main objective of this study was to evaluate the influence of the different wall material combinations on the microencapsulation of virgin coconut oil (VCO) by spray drying. Maltodextrin (MD) and sodium caseinate (SC) were used as the basic wall materials and mixed with gum Arabic (GA), whey protein concentrate (WPC) and gelatin (G). The stability, viscosity and droplet size of the feed emulsions were measured. MD:SC showed the best encapsulation efficiency (80.51%) and oxidative stability while MD:SC:GA presented the lowest encapsulation efficiency (62.93%) but better oxidative stability than the other two combinations. Microcapsules produced were sphere in shape with no apparent fissures and cracks, low moisture content (2.35–2.85%) and high bulk density (0.23–0.29 g/cm3). All the particles showed relatively low peroxide value (0.34–0.82 meq peroxide/kg of oil) and good oxidative stability during storage. MD:SC:GA microencapsulated VCO had the highest antioxidant activity in both of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) (0.22 mmol butylated hydroxyanisole (BHA)/kg of oil) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays (1.35 mmol trolox/kg of oil).

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The effect of spray-drying and freeze-drying on encapsulation efficiency, in vitro bioaccessibility and oxidative stability of krill oil nanoemulsion system

Food Hydrocolloids ◽

10.1016/j.foodhyd.2020.105890 ◽

2020 ◽

Vol 106 ◽

pp. 105890 ◽

Cited By ~ 4

Author(s):

Tamer Mohammed El-Messery ◽

Umit Altuntas ◽

Gokce Altin ◽

Beraat Özçelik

Keyword(s):

Oxidative Stability ◽

Spray Drying ◽

Encapsulation Efficiency ◽

Freeze Drying ◽

Krill Oil ◽

In Vitro Bioaccessibility

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Oxidative Stability, Structure, and Physical Characteristics of Microcapsules Formed by Spray Drying of Fish Oil with Protein and Dextrin Wall Materials

Journal of Food Science ◽

10.1111/j.1365-2621.2003.tb05755.x ◽

2003 ◽

Vol 68 (7) ◽

pp. 2248-2255 ◽

Cited By ~ 151

Author(s):

Y. Kagami ◽

S. Sugimura ◽

N. Fujishima ◽

K. Matsuda ◽

T. Kometani ◽

...

Keyword(s):

Fish Oil ◽

Oxidative Stability ◽

Spray Drying ◽

Physical Characteristics ◽

Stability Structure ◽

Wall Materials

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Effect of microencapsulation and spray drying on oxidative stability of flaxseed oil and its release behavior under simulated gastrointestinal conditions

Drying Technology ◽

10.1080/07373937.2015.1081929 ◽

2015 ◽

Vol 34 (7) ◽

pp. 810-821 ◽

Cited By ~ 18

Author(s):

Ankit Goyal ◽

Vivek Sharma ◽

Manvesh Kumar Sihag ◽

Sumit Arora ◽

A. K. Singh ◽

...

Keyword(s):

Oxidative Stability ◽

Spray Drying ◽

Flaxseed Oil ◽

Release Behavior ◽

Gastrointestinal Conditions

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Wall materials and the presence of antioxidants influence encapsulation efficiency and oxidative stability of micro-encapsulated shrimp oil

European Journal of Lipid Science and Technology ◽

10.1002/ejlt.201400235 ◽

2014 ◽

Vol 117 (4) ◽

pp. 450-459 ◽

Cited By ~ 17

Author(s):

Sirima Takeungwongtrakul ◽

Soottawat Benjakul ◽

Aran H-kittikun

Keyword(s):

Oxidative Stability ◽

Encapsulation Efficiency ◽

Wall Materials ◽

Shrimp Oil

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

Grasas y Aceites ◽

10.3989/gya.1028192 ◽

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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