Effect of different combinations of maltodextrin, gum arabic and whey protein concentrate on the encapsulation behavior and oxidative stability of spray dried drumstick ( Moringa oleifera ) oil

Premi, Monica; Sharma, Hemant

doi:10.1016/j.ijbiomac.2017.07.160

Cited by 183 publications

(121 citation statements)

References 35 publications

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“…It is evident from Table that microcapsules with the three wall materials had almost identical values of EE and surface oil content. This was inconsistent with what was found by Premi and Sharma, probably because protein increased the emulsion viscosity, leading to a reduction in EE and an increase in surface oil of spray‐dried particles. In addition, SSOS + GS microcapsules had a mean diameter smaller than that of WPI + GS or WPI + L microcapsules.…”

Section: Resultscontrasting

confidence: 93%

“…To facilitate application of an unstable liquid material in foods, it is usually transformed to free‐flowing and stable powder by homogenizing it in a solution of selected wall materials followed by spray drying . The wall materials used affect the stability of emulsion and further affect the process efficiency and properties of the resulting microcapsule powders .…”

Section: Introductionmentioning

confidence: 99%

“…Previous studies have illustrated that optimal microencapsulation performance could be achieved by choosing suitable combinations of wall materials . Chew et al .…”

Section: Introductionmentioning

confidence: 99%

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Improving oxidative stability and release behavior of docosahexaenoic acid algae oil by microencapsulation

Song

Liu

et al. 2020

J Sci Food Agric

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BACKGROUND Spray‐dried docosahexaenoic acid algae oil (DHA AO) microcapsules were prepared using whey protein isolate and glucose syrup (WPI + GS), or sodium starch octenylsuccinate and glucose syrup (SSOS + GS), or whey protein isolate and lactose (WPI + L). The effect of the formulations on encapsulation properties, oxidative protection and in vitro oil release pattern of the resulting microencapsulates was investigated. RESULTS A high encapsulation efficiency of over 98% of DHA AO was obtained for microcapsules with all three wall materials. Among the wall materials, SSOS + GS exhibited a better micro‐particulation ability reflected by more uniform size and smoother surface of the formed microcapsules and no agglomerates. DHA AO microcapsules with all the wall materials showed good protection of the oil from oxidation during storage with an increasing order of WPI + GS, SSOS + GS and WPI + L. Moreover, microencapsulation significantly increased the release of DHA AO in the intestinal phase of the in vitro digestion process with an increasing order of SSOS + GS, WPI + GS and WPI + L, indicating the increased stability of the oil in the highly acidic gastric environment and the enhanced lipid digestibility in the small intestine. CONCLUSIONS The results suggest that it is possible to transform a highly oxidizable liquid functional food ingredient such as DHA AO into a stable and easy‐to‐handle solid powder through spray drying with properly selected wall materials. © 2020 Society of Chemical Industry

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Section: Resultscontrasting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

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Improving oxidative stability and release behavior of docosahexaenoic acid algae oil by microencapsulation

Song

Liu

et al. 2020

J Sci Food Agric

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“…Most commonly used carrier agents for oil encapsulation are MD, GA and whey protein concentrates (WPC). MD is hydrolyzed starch and has low cost, low viscosity at higher concentration and provides protection against oxidation, but because of its low emulsifying capacity, it is preferred only in combination with other carrier agents such as GA and WPC ( Premi & Sharma, 2017 ). Moreover, the combination of MD and GA is cheap and effective ( Gallardo et al, 2013 ), and the stability of the emulsion prepared with MD and GA does not deteriorate at 45 °C ( Premi & Sharma, 2017 ).…”

Section: Resultsmentioning

confidence: 99%

“…The zeta potential value measures the charge gravitations or repulsions between the emulsifying particles. ( Premi & Sharma, 2017 ). When zeta potential and CI results were taken into consideration, it was shown that Sample 6 was the most stable one amongst the samples investigated.…”

Section: Resultsmentioning

confidence: 99%

Encapsulation of chia seed oil with curcumin and investigation of release behaivour & antioxidant properties of microcapsules during in vitro digestion studies

Fırtın

Yenipazar

Saygün

et al. 2020

LWT

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In this study, it was aimed to investigate the effects of both using curcumin and microencapsulation method on in vitro release behaivour of chia seed oil and its antioxidant potential during simulated gastrointestinal (GI) tract. Maltodextrin (MD) and gum Arabic (GA) was used as wall materials for freeze dried capsules. Sample 6, having 1:3 MD to GA ratio, 1:5 chia seed oil to wall material ratio and 40% total dry matter content, was found to have the optimum results in terms of emulsion stability (CI% = 0), zeta potential (−32.2 ± 0.8 mV) and size distribution (600 ± 8 nm). Moreover, release profiles of encapsulated chia seed oil samples were evaluated to determine if curcumin addition has any significant effect. The results revealed that curcumin addition decreased the release of chia seed oil from 44.6% to 37.2%. On contrary, it increased total phenolic content of in fraction of intestine to 22 mg gallic acid equivalents (GAE)/L.

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Effect of drying method and wall material composition on the characteristics of camellia seed oil microcapsule powder

Song

Wang

et al. 2021

J Americ Oil Chem Soc

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Camellia seed oil (CSO) is one of the richest sources of oleic acid (75-80%) and it is considered to provide beneficial health effects to humans. However, its susceptibility to oxidative degradation prevents its widespread use in the food industry. This study was aimed to improve the stability of camellia seed oil by microencapsulation. CSO was microencapsulated using whey protein concentrate (WPC) and maltodextrin (MD) or starch sodium octenylsuccinate (SSOS) as wall materials. The produced oil-in-water emulsion was subsequently dehydrated to produce microcapsule powder using spray and freeze drying techniques, respectively. Various characteristics of oil-in-water emulsion and final microcapsule powder including particle size distribution, encapsulation efficiency, morphology, rheological properties of reconstituted emulsions, in vitro digestion behavior and oxidative stability were determined to investigate the effect of wall material composition and drying method on these microcapsule powder characteristics. The spray-dried powder had significantly higher bulk density and smoother surface compared to freeze-dried powder while the freeze-dried CSO microcapsule powder with WPC/SSOS as wall material had the highest encapsulation efficiency and the lowest surface oil. The subsequent in vitro digestion test suggested the microencapsulated CSO could be successfully controlledreleased in the simulated gastric (10.28-13.03%) and the subsequent intestinal fluid (72.89-89.61%). Oxidative stability of camellia seed oil was significantly improved by microencapsulation. The freeze dried CSO microcapsule powder in WPC/SSOS wall material exhibited highest encapsulation efficiency (95.17%) and best oxidative stability (peroxide value and p-anisidine values of 3.57 meq/ kg oil and 3.01, respectively, during the 45 days storage at 25 C.

show abstract

Effect of different combinations of maltodextrin, gum arabic and whey protein concentrate on the encapsulation behavior and oxidative stability of spray dried drumstick ( Moringa oleifera ) oil

Cited by 183 publications

References 35 publications

Improving oxidative stability and release behavior of docosahexaenoic acid algae oil by microencapsulation

Improving oxidative stability and release behavior of docosahexaenoic acid algae oil by microencapsulation

Encapsulation of chia seed oil with curcumin and investigation of release behaivour & antioxidant properties of microcapsules during in vitro digestion studies

Effect of drying method and wall material composition on the characteristics of camellia seed oil microcapsule powder

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