Stabilization of oils by microencapsulation with heated protein‐glucose syrup mixtures

Abstract

The use of proteins [whey protein isolate (WPI) or soy protein isolate (SPI)] in combination with dried glucose syrup (DGS) for stabilization of microencapsulated spray-dried emulsions containing tuna oil, palm stearin, or a tuna oil-palm stearin blend was investigated. Pre-emulsions containing heated (100°C/30 min) protein-DGS mixtures and oils at oil/protein ratios of 0.75:1 to 4.5:1 were homogenized at two passes (35+10 or 18+8 MPa) and spray-dried to produce 20-60% oil powders. Microencapsulation efficiency decreased at lower homogenization pressure and as the oil load in the powder was increased beyond 50% but was independent of the type of oil encapsulated and the total solids (TS) content of the emulsions (24-33% TS) prior to drying. Oxidative stabilities of the powders, as indicated by headspace propanal values and PV after 4 wk of storage at 23°C, generally decreased with increasing oil content and homogenization pressure but increased with increasing TS of the emulsion prior to drying. Powder containing palm stearin was more stable to oxidation than powders containing a 1:1 ratio of palm stearin and tuna oil or only tuna oil. Heated WPI-DGS formulations were superior to corresponding formulations stabilized by heated SPI-DGS, producing spray-dried powders with higher microencapsulation efficiency and superior oxidative stability.Paper no. J11336 in JAOCS 83, 965-972 (November 2006).

Emulsion preparation with modified oat bran: Optimization of the emulsification process for microencapsulation purposes

“…This is contrary to previous findings (Drusch, 2007;Floury et al, 2003;Hogan et al, 2001;Jafari et al, 2007;Rusli et al, 2006) in which particle size decreased with increasing homogenization pressure. The result obtained in the present study may be attributed to the narrow range of homogenization pressure used.…”

A new way of valorizing biomaterials: The use of sunflower protein for α-tocopherol microencapsulation

“…In the case of hydrophobic core microencapsulation, an oil-in-water emulsion must be prepared before the encapsulation step (Augustin, Sanguansri, & Bode, 2006;Nesterenko, Alric, Silvestre, & Durrieu, 2012;Rascon, Beristain, Garcie, & Salgado, 2011;Rusli, Sanguansri, & Augustin, 2006;Yu, Wang, Yao, & Liu, 2007). It has been shown that retention of active material during spray-drying could be increased by reducing the mean emulsion droplet size of oil during the emulsification step (Rusli et al, 2006).…”

Soy Protein Isolate-Alginate Microspheres for Encapsulation ofEnterococcus faecalis HZNU P2

“…Many works have indicated that relative to sodium caseinate or whey protein, the encapsulated products with soy protein isolate as a wall material exhibit comparable or even better encapsulation efficiency, and higher stability against oxidation (Charve and Reineccius 2009;Rascon et al 2011;Nesterenko et al 2013). Generally, soy protein isolate is not only used as an individual coating material, but also can be mixed with polysaccharides Rusli et al 2006;Nesterenko et al 2013). However, the application of soy protein isolate in probiotics encapsulation is still very limited.…”