Application of ultrasound to microencapsulation of coconut milk fat by spray drying method

Abstract

Mixtures of coconut milk and gelatin solution were treated by ultrasound, mixed with maltodextrin and subsequently spray-dried to yield powder. The effects of ultrasonic power and sonication time on the microencapsulation efficiency (ME) and microencapsulation yield (MY) of coconut fat were investigated. The results indicated that increase in ultrasonic power from 0 to 5.68 W/g and in sonication time from 0 to 2.5 min augmented ME and MY of coconut fat. However, treatment with sonication power higher than 5.68 W/g led to a drop in fat ME and MY, mainly due to aggregation of fat particles and that blocked the adsorption of gelatin molecules on the particle surface.

Effect of sodium caseinate concentration and sonication amplitude on the stability and physical characteristics of homogenized coconut milk

“…The emulsion that reached the submicron range size of a primary size able to retard the flocculation rate as the effective size of these samples is significantly lower than its original effective size of 13 µm. It is also found out that there is no overprocessing condition at 100% amplitude setting as overprocessing the sample might cause aggregation that increase the droplets diameter (Du Le, ).…”

“…During sonication, pressure fluctuation of the acoustic waves causes the repetition of growth and collapse of the primary fat, which subsequently breaks up the fat into a smaller size (Leong, Wooster, Kentish, & Ashokkumar, 2009). Increasing the ultrasonic power will significantly reduce the fat size (Du Le, 2015) until it reaches the submicron size range of the fat (Consoli, Figueiredo Furtado, Cunha, & Hubinger, 2017). The ultrasonic power is strongly related to the ultrasonic amplitude.…”

“…Several studies have been conducted to determine the effect of ultrasonic homogenization on the physical properties of the emulsion with various types of vegetable oil such as olive oil (Kaltsa, Gatsi, Yanniotis, & Mandala, 2014), lime essential oil (Campelo et al, 2017), orange peel essential oil (Hashtjin & Abbasi, 2015), palm oil (Consoli et al, 2017), rapeseed oil (O'sullivan, Murray, Flynn, & Norton, 2015), sunflower oil (Leong et al, 2009) including coconut milk (Du Le, 2015;Iswarin & Permadi, 2012;Jena & Das, 2006). An extensive study on the effect of SC concentration and other types of emulsifiers on the stability of coconut milk was conducted by Tangsuphoom and Coupland (2008).…”

Microencapsulated Vegetable Oil Powder

“…has been used to produce the encapsulation of vegetable oil in the food industry [8,9,[21][22][23][24]. The spray drying process conditions (inlet and outlet temperature, nozzle size, feed rate, etc.)…”

“…Moreover, MCTs have been reported as a human health benefit such as weight and glucose control, as well as lipid metabolism and acting as a tumor inhibitor when consumed in a diet [55,56]. Application of ultrasound for microencapsulation of coconut milk fat using spray drying has been studied by Le et al [22]. It was reported that using a mixture of coconut milk, gelatin solution, and maltodextrin as a wall material was found successful [22].…”