Influence of Different Wall Materials on the Microencapsulation of Virgin Coconut Oil by Spray Drying

2015 ◽  
Vol 11 (1) ◽  
pp. 61-69 ◽  
Author(s):  
Yen Yi Hee ◽  
Chin Ping Tan ◽  
Russly Abdul Rahman ◽  
Noranizan Mohd Adzahan ◽  
Wee Ting Lai ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Coconut Oil ◽  
Gum Arabic ◽  
Sodium Caseinate ◽  
Whey Protein Concentrate ◽  
Wall Material ◽  
Virgin Coconut Oil ◽  
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).

scholarly journals Influence of wall materials on the microencapsulation of pequi oil by spray drying

2020 ◽  
Vol 23 ◽  
Author(s):  
Fabiana Helen dos Santos ◽  
Bianca Marise Pereira e Silveira ◽  
Lourena Lopes de Souza ◽  
Anna Karolina Cruz Duarte ◽  
Milton Cosme Ribeiro ◽  
...  
Keyword(s):  
Moisture Content ◽  
Antioxidant Capacity ◽  
Size Distribution ◽  
Spray Drying ◽  
Water Activity ◽  
Droplet Size ◽  
Encapsulation Efficiency ◽  
Gum Arabic ◽  
Wall Material ◽  
Wall Materials

Abstract The aim of this study was to assess the influence of the wall materials on the microencapsulation of pequi oil. An emulsion containing pequi oil in the oil phase was microencapsulated by spray drying process at 120 °C using gum Arabic, maltodextrin, or a 25:75 (w/w) mixture of gum Arabic and maltodextrin as wall material. The emulsions were characterized for droplet size, Polydispersity Index (PDI), and zeta potential. Pequi oil microparticles were analyzed for moisture content, water activity, wettability, encapsulation efficiency, antioxidant capacity, and color. Ultrastructural examination was performed by Scanning Electron Microscopy (SEM). The Droplet Size Distribution (DSD) of the emulsions exhibited a relatively wide size distribution (2.67 to 8.96 μm) and high PDI (> 0.3). Smooth microparticles with high encapsulation efficiency (79.17% to 84.20%), and good antioxidant capacity (28.20 to 28.71 μmol Trolox equivalents/g dry extract) were obtained. Microparticles prepared using gum Arabic as wall material had higher antioxidant capacity than that prepared with maltodextrin. All microparticles had satisfactory encapsulation efficiency, water activity, moisture content, and wettability. These results indicate that pequi oil microparticles have characteristics that can contribute to good stability during storage and handling of encapsulated oil. Therefore, pequi oil can be successfully encapsulated by spray drying using gum Arabic, maltodextrin, or 25:75 (w/w) mixture of gum Arabic and maltodextrin as wall materials, but the physicochemical properties of microparticles vary with wall material composition.

scholarly journals The Effect of Wall Material Type on the Encapsulation Efficiency and Oxidative Stability of Fish Oils

Molecules ◽  
2021 ◽  
Vol 26 (20) ◽  
pp. 6109
Author(s):  
Khaled A. Selim ◽  
Salman S. Alharthi ◽  
Abdelmonam M. Abu El-Hassan ◽  
Nady A. Elneairy ◽  
Laila A. Rabee ◽  
...  
Keyword(s):  
Protective Effect ◽  
Fish Oil ◽  
Oxidative Stability ◽  
Whey Protein ◽  
Encapsulation Efficiency ◽  
Storage Period ◽  
Gum Arabic ◽  
Wall Material ◽  
Fish Oils ◽  
Wall Materials

Fish oil is the primary source of long-chain omega-3 fatty acids, which are important nutrients that assist in the prevention and treatment of heart disease and have many health benefits. It also contains vitamins that are lipid-soluble, such as vitamins A and D. This work aimed to determine how the wall material composition influenced the encapsulation efficiency and oxidative stability of omega fish oils in spray-dried microcapsules. In this study, mackerel, sardine waste oil, and sand smelt fish oil were encapsulated in three different wall materials (whey protein, gum Arabic (AG), and maltodextrin) by conventional spray-drying. The effect of the different wall materials on the encapsulation efficiency (EE), flowability, and oxidative stability of encapsulated oils during storage at 4 °C was investigated. All three encapsulating agents provided a highly protective effect against the oxidative deterioration of the encapsulated oils. Whey protein was found to be the most effective encapsulated agent comparing to gum Arabic and maltodextrin. The results indicated that whey protein recorded the highest encapsulation efficiency compared to the gum Arabic and maltodextrin in all encapsulated samples with EE of 71.71%, 68.61%, and 64.71% for sand smelt, mackerel, and sardine oil, respectively. Unencapsulated fish oil samples (control) recorded peroxide values (PV) of 33.19, 40.64, and 47.76 meq/kg oil for sand smelt, mackerel, and sardine oils after 35 days of storage, while all the encapsulated samples showed PV less than 10 in the same storage period. It could be concluded that all the encapsulating agents provided a protective effect to the encapsulated fish oil and elongated the shelf life of it comparing to the untreated oil sample (control). The results suggest that encapsulation of fish oil is beneficial for its oxidative stability and its uses in the production of functional foods.

scholarly journals Microencapsulation of Lemongrass (Cymbopogon citratus) Essential Oil Via Spray Drying: Effects of Feed Emulsion Parameters

Processes ◽  
2020 ◽  
Vol 8 (1) ◽  
pp. 40 ◽  
Author(s):  
Nguyen Phu Thuong Nhan ◽  
Vo Tan Thanh ◽  
Mai Huynh Cang ◽  
Tri Duc Lam ◽  
Nguyen Cam Huong ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Spray Drying ◽  
Gum Arabic ◽  
Core Material ◽  
Wall Material ◽  
Cymbopogon Citratus ◽  
Encapsulation Process ◽  
Wall Materials ◽  
Lemongrass Essential Oil

The purpose of this study was to attempt the encapsulation of lemongrass (Cymbopogon citratus) essential oil utilizing spray drying technique. An array of process parameters including concentration of wall (15–30%), type of wall materials (maltodextrin, maltodextrin and gum Arabic mixture), and concentration of essential oil (0.5–2.0%) were thoroughly investigated. The results show that the use of sole maltodextrin as encapsulant gave microcapsules characteristics comparable to that of powder produced using maltodextrin and gum Arabic mixture. The encapsulation process that was performed with maltodextrin at the concentration of 30% as wall material and lemongrass essential oil at the concentration of 1.5% as core material showed highest drying yield (84.49%), microencapsulation yield (89.31%) and microencapsulation efficiency (84.75%). Encapsulated essential oils retained most of their major constituents in comparison with the bare essential oils without any significant compromise in product quality.

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.

scholarly journals KARAKTERISTIK ENKAPSULAT MINYAK SAWIT MERAH DENGAN PENGAYAAN β-KAROTEN

2016 ◽  
Vol 25 (1) ◽  
pp. 107 ◽  
Author(s):  
Shannora YULIASARI ◽  
Dedi Fardiaz ◽  
Nuri Andarwulan ◽  
Sri Yuliani
Keyword(s):  
Spray Drying ◽  
Palm Oil ◽  
Xanthan Gum ◽  
Encapsulation Efficiency ◽  
Gum Arabic ◽  
Sodium Caseinate ◽  
Red Palm Oil ◽  
Oil Retention ◽  
Randomized Design ◽  
Β Carotene

This study aimed to evaluate the effect of maltodextrin combination with different encapsulation materials in the encapsulation of red palm oil by spray drying, in order to maximize encapsulation efficiency and retention of β-carotene. Maltodextrin was combined with xanthan gum (XG), gum arabic (GA), sodium caseinate (SC). The study was designed using a block randomized design with ten treatments and three replicates. The use of different combinations of encapsulation materials in this study had a significant effect (p<0.05) on the characteristic of encapsulates. The best encapsulation efficiency and β-carotene retention were obtained with MD:XG at a combination of 99.7:0.3%, while the lowest encapsulation efficiency and β-carotene retention were obtained for MD:SC. Combination of MD:XG produced encapsulate with 1.03% of surface oil, 92.40% of oil retention, 72.05% of encapsulation efficiency, and 72.65% of β-caroten retention. The mixtures of different encapsulation materials influenced encapsulate morphology. The MD:SC encapsulate had higher dents and folds on encapsulate surface, whereas the combination of MD:XG resulted in a smoother surface of the encapsulate.

Response Surface Optimization on Microencapsulation of Lemongrass Essential Oil Using Spray Drying

2020 ◽  
Vol 859 ◽  
pp. 271-276
Author(s):  
Teerawat Boonsom ◽  
Ekachai Dumkliang
Keyword(s):  
Essential Oil ◽  
Response Surface ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Food Additives ◽  
Gum Arabic ◽  
Cassava Starch ◽  
Wall Material ◽  
Mass Ratio ◽  
Lemongrass Essential Oil

Microencapsulation by spray drying is offered to prevent volatilization or degradation of lemongrass essential oil as food additives and ingredients in traditional medicines. In this process, oil is contained in microcapsules by enclosing with wall material. Although gum arabic is commonly used according to its encapsulation efficiency and stability, its cost is more expensive. This experiment used cassava starch for wall material because it was cheaper than gum and could get optimized condition for microencapsulation of lemongrass essential oil. The 3 factors of microcapsulation consisting of the mass ratio of CS:GA, mass ratio of wall: core materials, and inlet temperatures were optimized for maximum response, the process yield (PY) and encapsulation efficiency (EE) using response surface methodology. The results concluded that the highest weight replacement of cassava starch and gum arabic at 2.4:1, wall:core ratio 3.4-4.0:1 with inlet air temperature about 180 °C for spray drying was the optimal condition for was higher than 70 % PY and 85 % EE.

scholarly journals Spray-Drying Performance and Thermal Stability of L-Ascorbic Acid Microencapsulated with Sodium Alginate and Gum Arabic

Molecules ◽  
2019 ◽  
Vol 24 (16) ◽  
pp. 2872 ◽  
Author(s):  
Pabla A. Barra ◽  
Katherine Márquez ◽  
Oscar Gil-Castell ◽  
Javiera Mujica ◽  
Amparo Ribes-Greus ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Ascorbic Acid ◽  
Sodium Alginate ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Gum Arabic ◽  
Wall Material ◽  
Processing Temperature ◽  
Fish Feed ◽  
Thermal Stability Of

The potential of sodium alginate (ALG) and gum arabic (GA) as wall polymers for L-ascorbic acid (AA) encapsulation as a tool for their preservation against the thermo-oxidative degradation was investigated. The influence of such polymers used as wall material on the AA-content, size, encapsulation efficiency, encapsulation yield and thermo-oxidative stability were evaluated. The AA-microparticles were obtained using the spray-drying technique. An experimental Taguchi design was employed to assess the influence of the variables in the encapsulation process. The microparticles morphology and size distribution were characterized by scanning electron microscopy and laser diffraction. The thermal stability of AA microparticles was studied by differential scanning calorimetry and thermogravimetry analysis. This work points out the viability to encapsulate AA using GA and ALG through a spray-drying process. In general, a product yield ranging from 35.1% to 83.2% and an encapsulation efficiency above 90% were reached. Spherical microparticles with a smooth surface were obtained with a mean diameter around 6 μm and 9 μm for the those prepared with GA and ALG, respectively. The thermo-oxidative analysis showed that both polymers allow maintaining AA stable up to 188 °C, which is higher than the traditional processing temperature used in the fish feed industry.

scholarly journals Microencapsulation of Elsholtzia ciliata Herb Ethanolic Extract by Spray-Drying: Impact of Resistant-Maltodextrin Complemented with Sodium Caseinate, Skim Milk, and Beta-Cyclodextrin on the Quality of Spray-Dried Powders

Molecules ◽  
2019 ◽  
Vol 24 (8) ◽  
pp. 1461 ◽  
Author(s):  
Lauryna Pudziuvelyte ◽  
Mindaugas Marksa ◽  
Valdas Jakstas ◽  
Liudas Ivanauskas ◽  
Dalia M. Kopustinskiene ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Spray Drying ◽  
Skim Milk ◽  
Sodium Caseinate ◽  
Wall Material ◽  
Active Compounds ◽  
Beta Cyclodextrin ◽  
Elsholtzia Ciliata ◽  
Resistant Maltodextrin ◽  
Wall Materials

Spray-drying is the most popular encapsulation method used for the stabilization and protection of biologically active compounds from various environmental conditions, such as oxidation, moisture, pH, and temperature. Spray-drying increases the bioavailability of the natural active compounds and improves the solubility of low-soluble compounds. The aim of this work was to study the effects of different wall materials and optimize wall material solution’s composition on physicochemical properties of microcapsules loaded with phenolics, extract rich in volatile compounds and essential oil from Elsholtzia ciliata herb. For encapsulation of elsholtzia and dehydroelsholtzia ketones, more suitable wall materials were used—beta-cyclodextrin and sodium caseinate. Four phenolics—sodium caseinate, skim milk, beta-cyclodextrin, and resistant-maltodextrin—were used. A D-optimal mixture composition design was used to evaluate the effect of wall material solution’s composition using sodium caseinate (0.5–1 g), skim milk (6–10 g), resistant-maltodextrin (8–12 g), and beta-cyclodextrin (0.5–1 g) for the encapsulation efficiency, drying yield, and physicochemical properties. The optimal mixture composition was 0.54 g of sodium caseinate, 10 g of skim milk, 8.96 g of resistant-maltodextrin, and 0.5 g of beta-cyclodextrin. These encapsulating agents had a good performance in the microencapsulation of E. ciliata ethanolic extracts by the spray-drying technique. It is proven that the produced microparticles have a good potential to be included in various pharmaceutical forms or food supplements.

scholarly journals Microencapsulation of Red Sorghum Phenolic Compounds with Esterified Sorghum Starch as Encapsulant Materials by Spray Drying

2019 ◽  
Vol 57 (3) ◽  
pp. 341-349 ◽  
Author(s):  
Adriana García-Gurrola ◽  
Susana Rincón ◽  
Alberto A. Escobar-Puentes ◽  
Alejandro Zepeda ◽  
Fernando Martínez-Bustos
Keyword(s):  
Phenolic Compounds ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Structural Changes ◽  
Antioxidant Properties ◽  
Wall Material ◽  
Highly Sensitive ◽  
Endothermic Transition ◽  
Wall Materials ◽  
Significant Chemical

Phenolic compounds with antioxidant properties are highly sensitive molecules, which limits their application. In response, extruded esterified starch has been proposed as efficient encapsulating material. In this work, we aim to describe the encapsulation of red sorghum phenolic compounds by spray drying using extruded phosphorylated, acetylated and double esterified sorghum starch as wall material. Their respective encapsulation yields were 77.4, 67.4 and 56.8 %, and encapsulation efficiency 91.4, 89.7 and 84.6 %. Degree of substitution confirmed esterification of the sorghum starch and Fourier transform infrared spectroscopy showed the significant chemical and structural changes in the extruded esterified starch loaded with phenolic compounds. Microcapsules from phosphorylated sorghum starch showed the highest endothermic transition (173.89 °C) and provided a greater protection of the phenolic compounds during storage at 60 °C for 35 days than the other wall materials. Extruded esterified sorghum starch proved to be effective material for the protection of phenolic compounds due to its high encapsulation efficiency and stability during storage.

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