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 

Microencapsulation of Cajuput Oil by Spray Drying: Influence of Wall Systems on the Oil Retention and Storage

2011 ◽  
Vol 117-119 ◽  
pp. 1518-1521
Author(s):  
Kangsadarn Wicheansin ◽  
Ratana Indranupakorn
Keyword(s):  
Protective Effect ◽  
Spray Drying ◽  
Oil Content ◽  
Gum Arabic ◽  
Modified Starch ◽  
Oil Retention ◽  
And Storage

The microencapsulation of cajuput oil by spray drying was investigated with respect to the effects of two kinds of matrices (gum arabic and modified starch) as well as to the effects of initial concentrations of cajuput oil on its retention and stability. The results indicated that the oil retention depended on the type of encapsulating agent. Hicap100 showed higher oil retention of encapsulated cajuput oil. Further, the surface oil content of the Hicap100 powder was very low. The protective effect of microencapsulation of Hicap100 was also studied. The functional compound, 1,8-cineole, was released more slowly from the Hicap100 compared to gum arabic, especially at the level of 30% oil loaded.

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 Breakup and Coalescence of Oil Droplets in Protein-Stabilized Emulsions During the Atomization and the Drying Step of a Spray Drying Process

2021 ◽  
Author(s):  
Martha L. Taboada ◽  
Doll Chutani ◽  
Heike P. Karbstein ◽  
Volker Gaukel
Keyword(s):  
Spray Drying ◽  
Droplet Size ◽  
Concentration Ratio ◽  
Oil Content ◽  
Droplet Breakup ◽  
Drying Process ◽  
Oil Droplets ◽  
Oil Droplet ◽  
Oil Concentration ◽  
Oil Droplet Size

AbstractThe goal of this study was to investigate the changes in oil droplet size in whey protein–stabilized emulsions during the atomization and the subsequent drying step of a spray drying process. For this purpose, experiments were performed in an atomization rig and a pilot spray dryer with two commercial pressure swirl atomizers. By comparing the oil droplet size before atomization, after atomization, and after spray drying, the changes in oil droplet size during each process step were quantified. The effect of oil droplet breakup during atomization was isolated by atomizing emulsions with 1 wt.% oil content and a protein to oil concentration ratio of 0.1. At 100 bar, the Sauter mean diameter of oil droplet size was reduced from 3.13 to 0.61 μm. Directly after breakup, coalescence of the oil droplets was observed for emulsions with a high oil content of 30 wt.%, leading to a droplet size after atomization of 1.15 μm. Increasing the protein to oil concentration ratio to 0.2 reduced coalescence during atomization and oil droplets with a mean diameter of 0.92 μm were obtained. Further coalescence was observed during the drying step: for an oil content of 30 wt.% and a protein to oil concentration ratio of 0.1 the mean droplet size increased to 1.77 μm. Powders produced at high oil contents showed a strong tendency to clump. Comparable effects were observed for a spray drying process with a different nozzle at 250 bar. The results confirm that droplet breakup and coalescence during atomization and coalescence during drying have to be taken into consideration when targeting specific oil droplet sizes in the product. This is relevant for product design in spray drying applications, in which the oil droplet size in the powder or after its redispersion determines product quality and stability.

scholarly journals Application of Spray-dried Microcapsules of Purslane (Portulaca oleracea L.) Seed Oil Enhances Quality of Mango Juice

2021 ◽  
Vol 15 (1) ◽  
pp. 1-9
Author(s):  
Safaa S. Abozed ◽  
Ghada M. Elaraby ◽  
Hamdy A. Zahran
Keyword(s):  
Spray Drying ◽  
Seed Oil ◽  
Gum Arabic ◽  
Titratable Acidity ◽  
Portulaca Oleracea ◽  
Soluble Solids ◽  
Omega 3 ◽  
Alpha Linolenic Acid ◽  
Mango Juice ◽  
Spray Dried

Introduction: Purslane (Portulaca oleracea L.) seeds oil are a non-traditional alpha-linolenic acid source (ALA), which is an omega-3 fatty acid. This study aimed to evaluate the physicochemical and sensory properties of mango juice fortified with purslane seed oil (PSO) microcapsules. Materials and Methods: Gum Arabic (GA) and maltodextrin, as wall-materials, were used in the microencapsulation of PSO by spray drying technique. The spray-dried microcapsules were added to the mango juice (200 mL) at the levels of 0.5, 1 and 1.5 g, ALA. Physicochemical properties such as viscosity, total soluble solids (TSS), pH and titratable acidity were measured, as well as sensory evaluation, during 28 days' storage at 4.0 ±0.5°C. Results: Our study indicated that the microencapsulation of PSO by spray drying resulted in the best microencapsulation yield (85.17%) as well as the microencapsulation efficiency (77.40%). The pH and TSS of four juice samples ranged from 3.0 to 3.6 and from 18.8 to 19.1 Brix°, respectively. In addition to that, storage periods had no significant effect on them. Conclusion: According to the findings presented in this paper, it has been concluded that the nutritional value of mango juices was enhanced by the addition of microencapsulated PSO as a source of ω-3 fatty acids.

scholarly journals Totipotency of Daucus carota L. Somatic Cells Microencapsulated Using Spray Drying Technology

Plants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2491
Author(s):  
José Alfredo Santiz-Gómez ◽  
Miguel Abud-Archila ◽  
Víctor Manuel Ruíz-Valdiviezo ◽  
Yazmin Sánchez-Roque ◽  
Federico Antonio Gutiérrez-Miceli
Keyword(s):  
Spray Drying ◽  
Somatic Cells ◽  
Germplasm Conservation ◽  
Gum Arabic ◽  
Stem Explants ◽  
Daucus Carota L ◽  
Carrot Cells ◽  
Air Temperatures ◽  
2,4 Dichlorophenoxyacetic Acid ◽  
Spray Dried

The carrot is considered a model system in plant cell culture. Spray drying represents a widely used technology to preserve microorganisms, such as bacteria and yeasts. In germplasm conservation, the most used methods are freeze drying and cryopreservation. Therefore, the aim of this work was to evaluate the effect of spray drying on the viability and totipotency of somatic carrot cells. Leaf, root and stem explants were evaluated to induce callus with 2 mg/L of 2,4-dichlorophenoxyacetic acid (2,4-D). Calli obtained from the stem were cultivated in a liquid medium with 1 mg/L of 2,4-D. Cell suspensions were spray dried with maltodextrin-gum Arabic and maltodextrin-xanthan gum mixtures, two outlet air temperatures (50 and 60 °C) and 120 °C inlet air temperature. Results showed that carrot cells were viable after spray drying, and this viability remained for six months at 8 °C. The totipotency of the microencapsulated cells was proven. Cells that were not spray dried regenerated 24.6 plantlets, while the spray dried cells regenerated 19 plantlets for each gram of rehydrated powder. Thus, spray drying allowed researchers to obtain viable and totipotent cells. This work is the first manuscript that reported the spray drying of plant somatic cells.

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.

Microencapsulation of Bioactive Compounds from Hibiscus Calyces Using Different Encapsulating Materials

2018 ◽  
Vol 14 (1) ◽  
Author(s):  
Alessandra Piovesana ◽  
Caciano Pelayo Zapata Noreña
Keyword(s):  
Spray Drying ◽  
Freeze Drying ◽  
Guar Gum ◽  
Gum Arabic ◽  
Spherical Shape ◽  
Freeze Dried ◽  
Microscopy Analysis ◽  
Powder Properties ◽  
Partially Hydrolyzed Guar Gum ◽  
Spray Dried

Abstract:Hibiscus calyces extract was microencapsulated by freeze drying and spray drying using partially hydrolyzed guar gum (PHGG), polydextrose (PD) or gum Arabic (GA) at 10 % as encapsulating agents. The retention of anthocyanins ranged from 59.8 to 64.6 % and from 66.4 to 74.3 %, and for antioxidant activity from 66.54 to 71.71 and 69.90 to 73.26 %, for spray-dried and for freeze-dried powders, respectively. The best result obtained, for the anthocyanins content, reducing capacity and ABTS, was for the powder produced by freeze drying using GA. Regarding physical powder properties, samples produced by spray drying using GA, followed by PHGG had the best results, with values of 95.80 and 95.20 %, 31.33 and 28.87 %, 17.43 and 10.96°C for solubility, hygroscopicity and Tg, respectively. Microscopy analysis also indicated that powders produced by spray drying using GA and PHGG had the best structures, showing particles of spherical shape and without agglomeration.

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