Extractable oil in microcapsules prepared by spray-drying: Localisation, determination and impact on oxidative stability

Drusch, Stephan; Berg, S.

doi:10.1016/j.foodchem.2007.12.016

Cited by 178 publications

(102 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In the case of spraydrying at 180°C (EPO-1), 31% of total encapsulated oil was in the form of free fat, whereas upon the use of the lower temperature this value was reduced to 25% (EPO-2). Our results correspond to those obtained by Drusch and Berg (2008) who investigated properties of encapsulated fish oil prepared under different inlet and outlet spray-drying temperatures (at 160/60°C and 210/90°C). They showed that at the higher inlet/outlet temperature, the amount of non-encapsulated oil was twofold higher than at the lower temperature, irrespectively of oil load.…”

Section: Impact Of Spray-drying Inlet Temperaturesupporting

confidence: 90%

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

Ogrodowska

Tańska

Brandt

2017

Food Bioprocess Technol

View full text Add to dashboard Cite

In this study, the influence of encapsulation process conditions on the physical properties and chemical composition of encapsulated pumpkin seed oil was investigated. Four variants of encapsulated oil were prepared: spray-dried nonhomogenized emulsions at the inlet temperatures of 180 and 130°C, spray-dried homogenized emulsion at the inlet temperature of 130°C, and freeze-dried homogenized emulsion. The emulsion was prepared by mixing 10.6% oil with 19.8% wall materials (15.9% maltodextrin + 0.5% guar gum + 3.9% whey protein concentrate) and 69.6% distilled water. The quality of encapsulated pumpkin seed oil was evaluated by encapsulation efficiency, surface oil, total oil and moisture contents, flowing properties, color, and size. Additionally, fatty acid composition, pigment characteristics, and the content of bioactive compounds (tocopherols, squalene, and sterols) were determined. Changes of these components after the encapsulation process in comparison to the control pumpkin seed oil were considered as stability parameters. The highest encapsulation efficiency was obtained by spray-drying at the inlet temperature of 130°C. Generally, the spray-drying process had a positive effect upon the physical parameters of encapsulated pumpkin seed oil but results were dependent on process conditions. The higher inlet temperature generated more surface oil, but capsules obtained at the lower temperature were greater in size and more deformed. Although freeze-drying proceeded at a very low temperature, the powder obtained with this technique was characterized by the highest bioactive compound losses (with the exception of sterols) and the lowest stability. The homogenization process applied before spray-drying affected greater polyunsaturated fatty acid, squalene, and pigment degradation. In conclusion, results of the study showed that the spray-drying non-homogenized emulsion was a more recommendable technique for the encapsulation of pumpkin seed oil because of smaller changes of native compounds and better oxidative stability.

show abstract

Section: Impact Of Spray-drying Inlet Temperaturesupporting

confidence: 90%

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

Ogrodowska

Tańska

Brandt

2017

Food Bioprocess Technol

View full text Add to dashboard Cite

show abstract

“…After spray-drying of the emulsions, the total oil in the microcapsules can be classified in two lipid fractions based on their location: a fraction of external, free or non-encapsulated oil (a minor fraction that is located on the surface, in pores and in oil droplets close to the surface) and a fraction of encapsulated oil (the major fraction, that is embedded in the inner matrix of the microcapsules) (Drusch & Berg, 2008).…”

Section: Introductionmentioning

confidence: 99%

Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions

et al. 2016

View full text Add to dashboard Cite

“…Drusch and Berg 26 have recently shown that the extractable oil is heterogeneously distributed in microencapsulated fish oil prepared by spray-drying. The authors postulated a similar distribution for the fraction of extractable oil as it was described for encapsulated milk fat 27 consisting of surface oil, surface-near encapsulated oil, oil covering pores within the particle and inner fractions, which are accessible to the solvent.…”

Section: Resultsmentioning

confidence: 99%

Differences in Free Volume Elements of the Carrier Matrix Affect the Stability of Microencapsulated Lipophilic Food Ingredients

et al. 2009

Self Cite

View full text Add to dashboard Cite

Fish oil was encapsulated by spray-drying into different matrices based on n-octenylsuccinate-derivatised starch (nOSA starch) and carbohydrate blends varying in dextrose equivalent and molecular weight profile. Based on the development of the hydroperoxide and propanal content upon storage significant differences in the stability of the microencapsulated oil were observed. With 40 mmol/kg oil the hydroperoxide content after eight weeks of storage at 20°C and 33% relative humidity was lowest in fish oil encapsulated in a matrix containing nOSA starch and maltose. In contrast, the lowest stability was observed in fish oil encapsulated in a matrix based on nOSA starch and maltodextrin with a dextrose equivalent of 18. Physical characteristics like viscosity of the feed emulsion and oil droplet size, which influence drying behaviour as well as particle characteristics like particle size, density or surface area did not differ and thus cannot explain the differences in the rate of autoxidation. Positron annihilation lifetime spectroscopy clearly showed distinct differences in the ortho-positronium lifetime, and thus in the size of free volume elements between the carrier matrices. It is suggested that as a consequence, the matrices differed in oxygen diffusivity, which must be considered to be a key determinant in autoxidation of fish oil encapsulated in glassy carbohydrate matrices.

show abstract

Extractable oil in microcapsules prepared by spray-drying: Localisation, determination and impact on oxidative stability

Cited by 178 publications

References 20 publications

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions

Differences in Free Volume Elements of the Carrier Matrix Affect the Stability of Microencapsulated Lipophilic Food Ingredients

Contact Info

Product

Resources

About