Microencapsulation Properties of Gum Arabic and Several Food Proteins:  Spray-Dried Orange Oil Emulsion Particles

1996 ◽  
Vol 44 (5) ◽  
pp. 1314-1320 ◽  
Author(s):  
Young D. Kim ◽  
Charles V. Morr
Keyword(s):  
Gum Arabic ◽  
Food Proteins ◽  
Orange Oil ◽  
Oil Emulsion ◽  
Spray Dried

Microencapsulation Properties of Gum Arabic and Several Food Proteins:  Liquid Orange Oil Emulsion Particles

1996 ◽  
Vol 44 (5) ◽  
pp. 1308-1313 ◽  
Author(s):  
Young D. Kim ◽  
Charles V. Morr ◽  
Timothy W. Schenz
Keyword(s):  
Gum Arabic ◽  
Food Proteins ◽  
Orange Oil ◽  
Oil Emulsion

scholarly journals Encapsulation of krill oil by spray drying

2018 ◽  
Author(s):  
Hirokazu Shiga ◽  
S. Takashige ◽  
A. Hermawan Dwi ◽  
A. Sultana ◽  
Shuji Adachi ◽  
...  
Keyword(s):  
Spray Drying ◽  
Oil Content ◽  
Gum Arabic ◽  
Sodium Caseinate ◽  
Krill Oil ◽  
Oil Emulsion ◽  
Dextrose Equivalent ◽  
Oil Droplet Size ◽  
Spray Dried ◽  
Quillaja Saponin

An oil from Pacific krill (Euphausia pacifica) has a high content of PUFAs and phospholipids. The sediment was formed with homogenization of krill oil and maltodextrin (MD; dextrose equivalent (DE) = 19) solution using sodium caseinate, gum arabic, hydrolyzed whey protein or modified starch as a surfactant. Quillaja saponin could form the emulsion without the sediment. MD (28.5 wt%) was solubilized with distiller water (50 wt%) and mixed with krill oil (20wt%) and Quillaja saponin (1.5 wt%). The homogenized solution was spray-dried using Okawara-L8 spray dryer with a centrifugal atomizer.  Spray-dried powder was evaluated in the oil-droplet size and surface-oil content. Keywords: krill oil, emulsion, Quillaja saponin, spray drying, PUFAs 

Spray-Dried Orange Oil

1988 ◽  
pp. 67-77 ◽  
Author(s):  
Sara J. Risch ◽  
Gary A. Reineccius
Keyword(s):  
Orange Oil ◽  
Spray Dried

Spray-dried xylooligosaccharides carried by gum Arabic

2019 ◽  
Vol 135 ◽  
pp. 330-343 ◽  
Author(s):  
Liangqing Zhang ◽  
Xianhai Zeng ◽  
Jiarong Qiu ◽  
Juan Du ◽  
Xuejuan Cao ◽  
...  
Keyword(s):  
Gum Arabic ◽  
Spray Dried

Encapsulation of black pepper seed oil using maltodextrin and pea protein

2019 ◽  
Vol 26 (5) ◽  
pp. 369-378
Author(s):  
Asli Can Karaca
Keyword(s):  
Droplet Size ◽  
Seed Oil ◽  
Gum Arabic ◽  
Black Pepper ◽  
Pea Protein ◽  
Carrier Materials ◽  
Creaming Stability ◽  
Oil Emulsions ◽  
Pepper Seed ◽  
Spray Dried

The goal of this research was to determine the physicochemical and emulsifying properties of pea protein, gum arabic, and maltodextrin and to investigate their potential for stabilizing black pepper seed oil emulsions and acting as carrier materials for spray dried microcapsules. The moisture content and water activity of pea protein and maltodextrin (∼5.5 g/100 g and ∼0.22) were found to be significantly lower than that of gum arabic (11.5 g/100 g and 0.46) whereas the glass transition temperatures of pea protein and maltodextrin (∼99.4 ℃) was significantly higher than that of gum arabic (72 ℃). Pea protein showed the highest viscosity (53.8 mPa s), the lowest surface tension (42.5 mN/m), and interfacial tension (10.5 mN/m) among the biopolymer materials studied. A mixture design was employed to investigate the effect of biopolymer formulation on droplet size and creaming stability of black pepper seed oil emulsions. Stable emulsions with relatively smaller droplet size were spray dried to produce microcapsules. Spray dried black pepper seed oil microcapsules produced with 1% pea protein and 39% maltodextrin had low surface oil (∼0.8%) and high encapsulation efficiency (95%). The results of this study suggest that pea protein in combination with maltodextrin can be used as carrier materials in encapsulation of black pepper seed oil.

Note. Mesquite gum (Prosopis juliflora) and maltodextrin blends as wall materials for spray-dried encapsulated orange peel oil / Nota. Mezclas de goma de mezquite (Prosopis juliflora) y maltodextrina como material encapsulante de aceite esencial de naranja secado por aspersion

1999 ◽  
Vol 5 (4) ◽  
pp. 353-356 ◽  
Author(s):  
C.I. Beristain ◽  
H.S. García ◽  
E.J. Vernon-Carter
Keyword(s):  
Gum Arabic ◽  
Orange Peel ◽  
Prosopis Juliflora ◽  
Wall Material ◽  
Laboratory Unit ◽  
Oil Retention ◽  
Orange Peel Oil ◽  
Spray Dried ◽  
Mesquite Gum ◽  
Peel Oil

The performance of mesquite gum and maltodextrin mixtures in the preparation of encapsulated orange peel oil was evaluated. Emulsions of orange peel oil were prepared using an emulsifier for mulated with 1:4, 2:3, 3:2 and 4:1 (w/w) ratios of maltodextrins:mesquite gum solutions (30 %) and spray dried with a laboratory unit. The highest rate of oil encapsulation, 84.6 %, was achieved with the 3:2 ratio of maltodextrin:mesquite. Results showed no statistical difference ( p ≤ .05) in flavor intensity between samples prepared with all mesquite:maltodextrins mixtures and microcapsules made with gum Arabic only as wall material. The mixtures provided acceptable oil retention and could be an economic alternative to conventional encapsulating agents.

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