Impact of Wall Materials on Physicochemical Properties of Microencapsulated Fish Oil by Spray Drying

Pourashouri, Parastoo; Shábanpour, Bahareh; Razavi, Seid Hadi; Jafari, Seid Mahdi; Shabani, Ali; Aubourg, Santiago P.

doi:10.1007/s11947-013-1241-2

Cited by 94 publications

(54 citation statements)

References 31 publications

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“…The encapsulation efficiency was obtained by determining the total oil content and surface oil content of microcapsules, respectively [28], and was calculated according to formula (2) as follows:…”

Section: Encapsulation Efficiency (Ee)mentioning

confidence: 99%

Comparative Study on Different Drying Methods of Fish Oil Microcapsules

Pang

Duan

Ren

et al. 2017

Journal of Food Quality

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Microencapsulation is widely used to minimize the oxidation of fish oil products. This study compared the effects of different drying methods, for example, spray drying (SD), freeze drying (FD), and spray freeze drying (SFD) on the microencapsulation of fish oil. Spray drying (SD) is the most common method for producing fish oil microcapsules, and it has low operation cost and short processing time, while the product yield and quality are poor. Freeze drying (FD) can be used to produce oil microcapsules with high quality, but it takes long time and high overall cost for drying. Spray freeze drying (SFD) is a new method for the preparation of microcapsules, which combines the SD and FD processes to obtain high quality powder. The yield of powder reached 95.07% along with porous structure by SFD. The stability and slow-release property of SFD products were better than those of SD and FD, which showed that SFD improved product storage stability and potential digestibility.

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Section: Encapsulation Efficiency (Ee)mentioning

confidence: 99%

Comparative Study on Different Drying Methods of Fish Oil Microcapsules

Pang

Duan

Ren

et al. 2017

Journal of Food Quality

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“…The spray-drying technique for encapsulation of different oils have been frequently reviewed over the last decade, e.g., olive oil (Sun-Waterhouse et al 2011), flaxseed oil (Quispe-Condori et al 2011), sage oil (Rodea-González et al 2012), soya bean oil (Jones et al 2013), fish oil (Aghbashlo et al 2013;Pourashouri et al 2014), and chia oil (Ixtaina et al 2015). Both wall material selection and emulsion properties affect the process efficiency and the product stability (Pourashouri et al 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Both wall material selection and emulsion properties affect the process efficiency and the product stability (Pourashouri et al 2014). Some of the most common wall materials used for oil encapsulation by spray-drying include gelatin, carbohydrates (maltodextrin, starch, inulin), proteins (milk, whey, plants), and plant gums (Arabic, guar).…”

Section: Introductionmentioning

confidence: 99%

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

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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.

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“…Surface oil is the amount of oil on the surface of the microcapsules are not coated, this would be detrimental because it will be damaged due to environmental influences. The relatively low encapsulation efficiency (EE) values obtained indicate that high surface oil values would be detrimental to the oxidative stability of the microcapsules [38]. Surface oil was the amount of oil on the surface of the microcapsules that was not coated.…”

Section: Surface Oilmentioning

confidence: 99%

“…Encapsulation efficiency will be low, if the amount of surface oil to be great. The high surface oil would be detrimental to the oxidative stability of the microcapsules [38].…”

Section: Surface Oilmentioning

confidence: 99%

Encapsulation of Red Ginger Oleoresin (Zingiber Officinale Var Rubrum) With Chitosan as Wall Material

Jayanudin

Rochmadi

2017

Int J Pharm Pharm Sci

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Objective: This research aims to determine the effect of the spray drying condition against encapsulation efficiency and characterization microcapsules of red ginger oleoresin. Methods:Preparation of encapsulation begun with the formation of emulsions by mixing red ginger oleoresin with chitosan solution which was dissolved with acetic acid 2% (v/v). The weight ratio of chitosan with red ginger oleoresin was 1: 1, 2: 1 and 3: 1 and then stirred using a homogenizer while added 2 ml tween 80 for 10 min. The size of emulsion droplet was measured using nanoparticle analyzer (NPA). The emulsion is formed and then inserted into the feed tank of a spray dryer. Inlet temperature of the spray dryer used in the 180 °C, 190 °C and 200 °C; and the spray dryer outlet temperature was 85 °C, feed rate at 2 L/h. The microcapsules formed were then analyzed Results: Based on the research that has been done, the smallest effective diameter of the emulsion droplets encapsulation efficiency and characterization using scanning electron microscopy (SEM) and fourier transform infrared spectroscopy (FTIR).

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Impact of Wall Materials on Physicochemical Properties of Microencapsulated Fish Oil by Spray Drying

Cited by 94 publications

References 31 publications

Comparative Study on Different Drying Methods of Fish Oil Microcapsules

Comparative Study on Different Drying Methods of Fish Oil Microcapsules

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

Encapsulation of Red Ginger Oleoresin (Zingiber Officinale Var Rubrum) With Chitosan as Wall Material

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