Microencapsulation of grape seed oil by spray drying

Abstract

On the search for alternative wall materials to replace gum Arabic (GA), a good but expensive encapsulating agent, this work aimed to evaluate the effectiveness of maltodextrin 10DE in combination with GA (GA/MD, 50:50 ratio) for the microencapsulation of grape seed oil by spray drying. The addition of maltodextrin to gum Arabic did not influence the mean particle diameter, powder bulk density, encapsulation efficiency or the total oil retained in the microspheres. Although the oil encapsulated with GA showed greater retention of phenolic compounds after spray drying, the sample encapsulated with GA/MD had greater ferric reduction antioxidant power and DPPH radical scavenging activity, and a lower peroxide index.

Microencapsulation of Camelina sativa Oil Using Selected Soluble Fractions of Dietary Fiber as the Wall Material

“…According to Ahmad et al [16], the density of the microcapsules in the form of a powder is related to the molecular weight of the material as the material with a larger mass readily occupies the free spaces between the molecules, leading to a reduction in the overall volume of the powder and thus an increase in density. In studies carried out by Böger et al [14], capsules with gum arabic as a coating material had a density of 0.40 g/cm 3 , which is lower than the result obtained in this study and is convergent with the size of the emulsion particles obtained by Böger et al [14], which were also smaller than the result obtained in the study. This result is also similar in the studies of Fernandes et al [17] who obtained capsules of gum arabic with a density of 0.41 g/cm 3 .…”

“…It can be assumed that in the case of the β-glucan emulsion, there was a flocculation phenomenon, which means merging emulsion particles into larger aggregates, causing them to precipitate from the emulsion in the form of sediment or turbid suspension, which significantly reduced the degree of stability of this emulsion. According to Böger et al [14], in the emulsion containing gum arabic and maltodextrin as the coating material, the phase separation occurred, whereas, in the emulsion containing only gum arabic, this phenomenon did not occur. This may be due to the lack of emulsifying properties exhibited by maltodextrin.…”

“…The results of particle size of the emulsions are shown in Table 1. According to Böger et al [14], it is desirable to have the smallest particle size for the emulsion as they yield better microencapsulation efficiency. The largest molecules of the emulsion were observed in β-glucan (44.85 µm) and gum arabic (44.84 µm) emulsions whose particles were almost similar in size.…”

“…Smaller particles had inulin (18.83 µm), while the smallest ones were pectin emulsion (14.67 µm). According to Böger et al [14], reducing the amount of shell-active material, in this case-gum Arabic, enables covering the oil drop completely, increasing the particle size of the emulsion. However, it reduces the viscosity of the solution, which can reduce the particle size.…”

“…The overall diameter of the particles has similar value as in this study (from 14.67 µm for pectin microcapsule to 44.85 for β-glucan sample). Böger et al [14] obtained microcapsules from a mixture of gum arabic and maltodextrin as a coating material with an overall diameter of 26.96 ± 0.46 µm. This is a result that significantly exceeds even the largest capsules with this coating material obtained in the study.…”