scholarly journals Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil by Spray Drying with Camu Camu (Myrciaria dubia (H.B.K.) Mc Vaugh) and Mango (Mangifera indica) Skins

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 11
Author(s):  
Rafael Alarcón ◽  
Billy Gonzales ◽  
Axel Sotelo ◽  
Gabriela Gallardo ◽  
María del Carmen Pérez-Camino ◽  
...  
Keyword(s):  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Functional Foods ◽  
Mangifera Indica ◽  
Gum Arabic ◽  
Physicochemical Characteristics ◽  
Butylated Hydroxytoluene ◽  
Myrciaria Dubia ◽  
Sacha Inchi Oil ◽  
Sacha Inchi

Sacha inchi (Plukenetia huayllabambana) oil was microencapsulated by spray drying with gum arabic and with extracts of camu camu (Myrciaria dubia (HBK) Mc Vaugh) and mango (Mangifera indica) skins, obtained by assisted microwave. The physicochemical characteristics, such as moisture content, encapsulation efficiency, particle size, morphology, fatty acid composition and oxidative stability, were evaluated in order to select the best formulation for the development of functional foods. The most important results indicate that the microcapsules formulated with extracts of the fruit skins provide greater protection to sacha inchi oil (P. huayllabambana) against oxidation compared to commercial antioxidant BHT (Butylated Hydroxytoluene), resulting in a slight loss of ω-3 fatty acids.

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 MICROENCAPSULATION OF TURMERIC OLEORESIN IN BINARY AND TERNARY BLENDS OF GUM ARABIC, MALTODEXTRIN AND MODIFIED STARCH

2015 ◽  
Vol 39 (2) ◽  
pp. 173-182 ◽  
Author(s):  
Diana Maria Cano-Higuita ◽  
Harvey Alexander Villa Vélez ◽  
Vania Regina Nicoletti Telis
Keyword(s):  
Water Content ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Corn Starch ◽  
Gum Arabic ◽  
Particle Morphology ◽  
Ternary Mixtures ◽  
Modified Starch ◽  
Process Yield ◽  
Response Method

Spray-drying is a suitable method to obtain microencapsulated active substances in the powdered form, resulting in powders with improved protection against environmental factors as well as with higher solubility in water, as in the case of turmeric oleoresin. The present study investigated the spray-drying process of turmeric oleoresin microencapsulated with binary and ternary mixtures of different wall materials: gum Arabic, maltodextrin, and modified corn starch. A statistical simplex centroid experimental design was used considering the encapsulation efficiency, curcumin retention, process yield, water content, solubility, and particle morphology as the analyzed responses. Wall matrices containing higher proportions of modified starch and gum Arabic resulted in higher encapsulation efficiency and curcumin retention, whereas the process yield and water content increased with higher proportions of maltodextrin and gum Arabic, respectively. Regression models of the responses were obtained using a surface response method (ANOVA way), showing statistical values of R2 > 0.790. Also, mean analysis was carried out by Tukey's test, permitting to observe some statistical differences between the blends

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 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 MICROENCAPSULATION OF SHARK LIVER OIL POOL BY SPRAY DRYING

2018 ◽  
Vol 48 (2) ◽  
pp. 89-93
Author(s):  
C. M. GARCIA ◽  
M. FERNANDEZ ◽  
O. D. LOPEZ ◽  
M. CASTIÑEIRA ◽  
B. MARTINEZ ◽  
...  
Keyword(s):  
Vitamin A ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Gum Arabic ◽  
Reversed Phase ◽  
Mix Design ◽  
Reversed Phase Hplc ◽  
Shark Liver Oil ◽  
Spray Dried ◽  
Main Factor

The aim of this paper is to study the spray-dried microencapsulation of shark liver oil using gum arabic and maltodextrin as encapsulating agents. A mix design, was developed where the main factor was the ratio between gum arabic and maltodextrin. Vitamin A content in microencapsulated and non-microencapsulated oil was determined by reversed-phase HPLC analysis, as well as the release of vitamin A from the dried product. The following parameters were also evaluated: encapsulation efficiency, loss on drying, surface morphology and particle size. The encapsulation efficiency of microencapsulated oil increased slightly as the concentration of gum increased. To reach higher encapsulation efficiency and lower moisture content of microencapsulated oil, the combination of gum arabic and maltodextrin should be maintained at 47% and 23%, respectively, according to established manufacturing conditions. The microencapsulation of oil by spray drying has no statistically significant effect on the vitamin A content response, or on its release rate.

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 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 Nanoencapsulation of Mandarin Essential Oil: Fabrication, Characterization, and Storage Stability

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 54
Author(s):  
Amer Ali Mahdi ◽  
Qais Ali Al-Maqtari ◽  
Jalaleldeen Khaleel Mohammed ◽  
Waleed Al-Ansi ◽  
Sahibzada Muhammad Aqeel ◽  
...  
Keyword(s):  
Essential Oil ◽  
Encapsulation Efficiency ◽  
Storage Stability ◽  
Gum Arabic ◽  
Physicochemical Characteristics ◽  
Protein Isolate ◽  
High Thermal Stability ◽  
Wall Material ◽  
Citrus Reticulata ◽  
And Storage

This study evaluates the combined efficiency of whey protein isolate (WPI) with maltodextrin (MD) and gum arabic (GA), as a delivery system for encapsulating Citrus reticulata essential oil (CEO). The wall materials blended at different rates were produced to obtain seven formulations of nanocapsules (NCEO), namely NCEO-GA, NCEO-MD, NCEO-WPI, NCEO-GA/MD, NCEO-GA/WPI, NCEO-MD/WPI, and NCEO-GA/MD/WPI. The interaction between CEO and WPI was simulated by molecular docking. Findings showed that the physicochemical characteristics and storage stability of formulations containing WPI were considerably improved. The NCEO-GA/MD/WPI formulation demonstrated the optimum values of encapsulation efficiency (92.08%), highest glass transition temperature (79.11 °C), high crystallinity (45.58%), high thermal stability (mass loss at 100 °C < 5%), and also had the highest antioxidant activity and lowest peroxide value after storage. This study demonstrated that combining WPI with MD and GA, as wall material encapsulation, can produce nanocapsules with superior properties to those created using polysaccharides individually.

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