Microencapsulation of Flaxseed Oil by Spray Drying: Effect of Oil Load and Type of Wall Material

Tonon, Renata V.; Pedro, Rânie B.; Grosso, Carlos Raimundo Ferreira; Hubinger, Míriam Dupas

doi:10.1080/07373937.2012.696227

Cited by 154 publications

(91 citation statements)

References 47 publications

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“…The authors stated that smaller droplet size of emulsions containing gum arabic caused a decrease in the rate of oxidation reactions [37]. Although its lower EE, flaxseed oil encapsulated with whey protein concentrate had lower peroxide values than those encapsulated with gum arabic [46]. A similar trend was also observed by Gallardo et al [47].…”

Section: Spray Dryingsupporting

confidence: 69%

A Review on Encapsulation of Oils

Özbek¹,

Ergönül²

2017

Celal Bayar Üniversitesi Fen Bilimleri Dergisi

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Heat, oxygen, moisture and light are the main causes of oxidation reactions in lipid containing foods. In particular, lipid oxidation is a major problem for unsaturated lipids. Until recent years, natural or synthetic antioxidants have been widely used in oils to retard oxidative deteriorations. Nowadays, encapsulation of oils like other sensitive materials such as vitamins, colorants, phenolic compounds or probiotic bacteria by various techniques have become increasingly popular as a promising preservation method. On the other hand, encapsulation improves handling properties of oils as well as protecting oils against oxidation. Spray drying is the most preferred encapsulation technique due to its lower operating costs and simplicity. Freeze-drying, coacervation and emulsification are the other well-known encapsulation methods. However, process parameters of these methods have extremely important effect on storage stability of encapsulated oils. As for encapsulated oils by drying, also the characteristics of powder products are greatly influenced by process variables. Many studies have been carried out to optimize process factors for encapsulation of oils with a maximum efficiency. In this review, common practices used for oil encapsulation and the oxidative stability of encapsulated oils are discussed in detail. Furthermore, effects of environmental conditions on storage stability of encapsulated oils during storage are also reviewed.

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Section: Spray Dryingsupporting

confidence: 69%

A Review on Encapsulation of Oils

Özbek¹,

Ergönül²

2017

Celal Bayar Üniversitesi Fen Bilimleri Dergisi

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“…The structure of microcapsules presenting a rounded external surface with characteristic concavities may point to high viscoelasticity of the matrix, which was collapsing during drying. Microcapsules with characteristic dents were obtained upon microencapsulation of flaxseed oil with gum Arabic alone (Tonon et al 2011), combinations of gum Arabic, maltodextrin DE18, lecithin and xanthan gum (Omar et al 2009), gum Arabic, whey protein concentrate, or modified starch alone (Tonon et al 2012), maltodextrin mixed with gum Arabic, whey protein concentrate or modified OSA starch (Carneiro et al 2013, Gallardo et al 2013, and commercially available pea protein isolates alone (Bajaj et al 2015).…”

Section: Resultsmentioning

confidence: 99%

“…The selection of the best coating materials is a crucial step in oil microencapsulation to result in powders with good quality, low water activity, easy handling and storage and also to protect oil rich in polyunsaturated fatty acids against oxidation (Bakry et al 2016). There are some available reports on the optimization of flaxseed oil microencapsulation by spray drying using different wall materials (Omar et al 2009, Tonon et al 2012, Thirundas et al 2014, Tontul and Topuz 2013, Barroso et al 2014. Common wall materials for flaxseed oil microencapsulation were Arabic gum (GA), modified starches (octenyl succinic anhydride (OSA) starch), proteins (whey protein concentrate WPC and isolate WPI), and maltodextrin (MD).…”

Section: Introductionmentioning

confidence: 99%

Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose

Domian

Brynda-Kopytowska

Marzec

2017

Food Bioprocess Technol

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The objective of this study was to evaluate the potential of double wall material combinations, using legume protein (soy protein isolate and pea protein isolate) in combination with wheat dextrin soluble fiber or trehalose, as alternative materials for microencapsulation of flaxseed oil by spray drying. The obtained preparations, with oil content of 35%, were fine and difficult flowing powders, regardless of their composition. The 1% addition of silica to the powders significantly reduced their cohesiveness and improved their flowability. The efficiency of microencapsulation, calculated based on oil fat content, ranged from 62 to 98% and was higher in the powders with trehalose and in the powders containing soy protein. Effective protection against oxidation of microencapsulated oil was achieved in the protein-trehalose matrix, especially in the case of the vacuum-packed powders with pea protein during storage at refrigeration temperature. Replacing trehalose with soluble fiber enabled formation of powders less susceptible to caking under conditions of increased humidity, but it resulted in decreased microencapsulation efficiency. The combination of pea protein/ carbohydrate resulted in the formation of microcapsules with porous structure, especially in the system with soluble fiber. With time, the structure of the primary emulsions and those reconstituted from powders containing pea protein changed from liquid to greasy and paste-like.

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“…Encapsulation efficiency was calculated using the formula as given below (Carneiro et al, 2013;Tonon, Pedro, Grosso, & Hubinger, 2012).…”

Section: Encapsulation Efficiencymentioning

confidence: 99%

Development of shrikhand premix using microencapsulated rice bran oil as fat alternative and hydrocolloids as texture modifier

Gupta

Jadhav

2015

Food Hydrocolloids

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Microencapsulation of Flaxseed Oil by Spray Drying: Effect of Oil Load and Type of Wall Material

Cited by 154 publications

References 47 publications

A Review on Encapsulation of Oils

A Review on Encapsulation of Oils

Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose

Development of shrikhand premix using microencapsulated rice bran oil as fat alternative and hydrocolloids as texture modifier

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