Factors determining the surface oil concentration of encapsulated lipid particles—impact of the spray drying conditions

Linke, Annika; Linke, Tobias; Hinrichs, Jörg; Kohlus, Reinhard

doi:10.1080/07373937.2019.1648287

Cited by 20 publications

(11 citation statements)

References 51 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Section: Introductionsupporting

confidence: 55%

“…A Mastersizer 2000 (Malvern Instruments Ltd, UK) was used to determine the Sauter mean diameter (d3,2) of oil droplets based on Mie-Theory considering a refractive index 1.481. The emulsion viscosity was measured by conducting a shear rate ramp using a Kinexus ultra+ (Malvern Instruments, Herrenberg, Germany) equipped with a double gap geometry [1].…”

Section: Emulsion Characterizationmentioning

confidence: 99%

“…Linke et al suggested that the surface oil amount is dependent on the likelihood of oil droplets being in contact with the powder surface [1]. Large particles led to less surface oil, which was in accordance with a theoretical encapsulation efficiency (EE) calculated based on the probability [1,2]. This research is a follow up study investigating, if the proposed theory is valid when changing the feed emulsion properties in terms of viscosity and oil load by varying the dextrose equivalents (DE) of the maltodextrin and the oil to matrix ratio, respectively.…”

Section: Introductionmentioning

confidence: 99%

“…Further, the number and size of vacuoles increases with a lower DE [2][3][4]. Vacuoles are assumed to reduce the EE, as the particle inside containing encapsulated oil decreases and the ratio of particle surface to effective volume increases [1][2][3].…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Factors determining the surface oil concentration of encapsulated lipid particles impact of the emulsion viscosity and oil load

Kohlus¹

Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22

Self Cite

View full text Add to dashboard Cite

The encapsulation efficiency (EE) of microencapsulated oil particles is assumed to be determined by the probability of oil droplets being in contact with the particle surface. This study investigates the validity of the proposed concept when changing the feed emulsion properties. Emulsions with different maltodextrin and oil to matrix ratios (0.05-0.40) were spray dried. A lower DE resulted in a higher viscosity and larger particles with a higher EE. The amount of surface oil increased with the oil load, whereas the EE was not related. The experimentally determined and theoretical expected EE were generally in good agreement.

show abstract

Section: Introductionsupporting

confidence: 55%

Section: Emulsion Characterizationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Factors determining the surface oil concentration of encapsulated lipid particles impact of the emulsion viscosity and oil load

Kohlus¹

Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22

Self Cite

View full text Add to dashboard Cite

show abstract

“…In respect of microparticles composed by MALT, a low oleoresin efficiency encapsulation of 68.5% was observed. Possible reason for this trend can be associated with big droplet size of emulsions and surface imperfections of microparticles ( Jafari et al, 2008 , Linke et al, 2019 ).…”

Section: Resultsmentioning

confidence: 99%

Characterization of Capsicum oleoresin microparticles and in vivo evaluation of short-term capsaicin intake

et al. 2022

View full text Add to dashboard Cite

Highlights Modified malt was successfully used in Capsicum oleoresin microencapsulation. High antioxidant activities by ORAC and FRAP were observed for all microparticles. Diet containing Capsicum oleoresin microparticles can promote weight gain control. Liver damage caused by obesity was prevented by high doses of Capsicum's oleoresin.

show abstract

Contribution of the Internal and External Oxygen to the Oxidation of Microencapsulated Fish Oil

Linke

Kohlus

2020

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

Microencapsulation aims to protect polyunsaturated fatty acids against oxidation by embedding oil droplets in a solid matrix. In such a system the internal (dissolved and entrapped) and external (in the environment) oxygen can be differentiated. The study aims to quantify the impact of both oxygen sources on the oxidation of microencapsulated fish oil. The impact of the solubilized oxygen in bulk fish oil is investigated by saturating the oil with nitrogen, synthetic air, and pure oxygen. Even though more dissolved oxygen results in more oxidation products, the difference between the oxidation of the nitrogen and air saturated oil is significant but low. For encapsulated fish oil powders, the internal oxygen is modified by preparing oil‐in‐water emulsions under atmospheric and inert conditions. The feed is atomized and spray dried with either nitrogen or air. Powders are stored under vacuum and in vials and the hydroperoxides and anisidine value are determined in the total‐ and encapsulated oil. The internal oxygen has a minor impact, whereas the external oxygen is the main determinant for autoxidation. Apart from oxidizing the non‐encapsulated oil, the external O2 penetrates into the particle and reacts with the encapsulated oil.Practical Applications: Comparing the contribution of the internal and external oxygen to the oxidative stability shows that the internal O2 plays a minor role and can be neglected. This means that the emulsion preparation as well as the spray drying process can be conducted under ambient conditions. An inert production is not extending the shelf life significantly as long as the external O2 determines oxidation. The focus should be on optimizing the diffusion barrier properties of the wall matrix to reduce the penetration of the external oxygen into the particle system. Alternatively, packaging solution reducing the external O2 will extend the shelf life of the microencapsulated oil.

show abstract

Factors determining the surface oil concentration of encapsulated lipid particles—impact of the spray drying conditions

Cited by 20 publications

References 51 publications

Factors determining the surface oil concentration of encapsulated lipid particles impact of the emulsion viscosity and oil load

Factors determining the surface oil concentration of encapsulated lipid particles impact of the emulsion viscosity and oil load

Characterization of Capsicum oleoresin microparticles and in vivo evaluation of short-term capsaicin intake

Contribution of the Internal and External Oxygen to the Oxidation of Microencapsulated Fish Oil

Contact Info

Product

Resources

About

Factors determining the surface oil concentration of encapsulated lipid particles—impact of the spray drying conditions

Cited by 20 publications

References 51 publications

Factors determining the surface oil concentration of encapsulated lipid particles  impact of the emulsion viscosity and oil load

Factors determining the surface oil concentration of encapsulated lipid particles  impact of the emulsion viscosity and oil load

Characterization of Capsicum oleoresin microparticles and in vivo evaluation of short-term capsaicin intake

Contribution of the Internal and External Oxygen to the Oxidation of Microencapsulated Fish Oil

Contact Info

Product

Resources

About

Factors determining the surface oil concentration of encapsulated lipid particles impact of the emulsion viscosity and oil load

Factors determining the surface oil concentration of encapsulated lipid particles impact of the emulsion viscosity and oil load