Effect of maltodextrin combination with gum arabic and whey protein isolate on the microencapsulation of gurum seed oil using a spray-drying method

Karrar, Emad; Mahdi, Amer Ali; Sheth, Sujitraj; Ahmed, Isam A. Mohamed; Manzoor, Muhammad Faisal; Wei, Wei; Wang, Xingguo

doi:10.1016/j.ijbiomac.2020.12.045

Cited by 90 publications

(74 citation statements)

References 39 publications

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“…Feed could fail to atomize at high feed rate. 49 These values were comparable with the yields of gurum seed oil coated by GA and MD, 50 of 85% to 93%. The fingered citron extract microcapsules produced by Mahdi et al 47 had yields ranging from 78% to 89%.…”

Section: Microcapsule Yield and Encapsulation Efficiencysupporting

confidence: 65%

Fabrication and characterization of gum arabic‐ and maltodextrin‐based microcapsules containing polyunsaturated oils

et al. 2021

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BACKGROUND: Polyunsaturated oils have various health-promoting effects, however, they are highly prone to oxidation. Encapsulation using biopolymers is one of the most effective strategies to enhance oil stability. This research examined the potential of gum arabic and maltodextrin for microencapsulation of omega-3 rich oils, aiming to enhance encapsulation efficiency and stability of encapsulated oil. RESULTS:We encapsulated fish and flaxseed oils by emulsification-spray drying. Spray-dried microcapsules were prepared by oil-in-water emulsions consisting of 10 wt% oil and 30 wt% biopolymer (gum arabic, maltodextrin, or their mixture). Results showed that both microcapsules were spherical in shape with surface shrinkage, and exhibited amorphous structures. Gum arabic-based microcapsules had higher encapsulation efficiency as well as better storage stability for both types of oil. Flaxseed oil microcapsules generally had higher oxidative stability regardless of the type of wall material.CONCLUSIONS: Through a comprehensive characterization of the physical and chemical properties of the emulsions and resulting microcapsules, we proved gum arabic to be a more effective wall material for polyunsaturated oil microencapsulation, especially flaxseed oil. This study provides a promising approach to stabilize oils which are susceptible to deterioration, and facilitates their wider uses as food and nutraceutical products.

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Section: Microcapsule Yield and Encapsulation Efficiencysupporting

confidence: 65%

Fabrication and characterization of gum arabic‐ and maltodextrin‐based microcapsules containing polyunsaturated oils

et al. 2021

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“…However, several published works mentioned that whey protein isolate (WPI), maltodextrin (MD), and gum arabic (GA) are considered typical wall materials for encapsulation [ 17 , 18 , 19 , 20 ], where MD has good characteristics, such as low viscosity at high concentrations, film-forming capability, and high solubility [ 21 , 22 ]. MD is a weak emulsifier, despite its widespread use in the food industry.…”

Section: Introductionmentioning

confidence: 99%

“…Nonetheless, the price of GA increases due to its rising demand; therefore, researchers seek to find its suitable alternative or replacement with different proportions [ 24 ]. WPI is one of the best coating agents for oils and volatile compounds due to hydrophilic and hydrophobic amino acids, which aid in the encapsulation of hydrophobic substances [ 19 ]. Moreover, WPI, a dairy industry by-product, is reported to help stabilize emulsions by lowering the interfacial tension and creating strong competitive interactions.…”

Section: Introductionmentioning

confidence: 99%

Nanoencapsulation of Mandarin Essential Oil: Fabrication, Characterization, and Storage Stability

Mahdi

Al‐Maqtari

Mohammed

et al. 2021

Foods

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This study evaluates the combined efficiency of whey protein isolate (WPI) with maltodextrin (MD) and gum arabic (GA), as a delivery system for encapsulating Citrus reticulata essential oil (CEO). The wall materials blended at different rates were produced to obtain seven formulations of nanocapsules (NCEO), namely NCEO-GA, NCEO-MD, NCEO-WPI, NCEO-GA/MD, NCEO-GA/WPI, NCEO-MD/WPI, and NCEO-GA/MD/WPI. The interaction between CEO and WPI was simulated by molecular docking. Findings showed that the physicochemical characteristics and storage stability of formulations containing WPI were considerably improved. The NCEO-GA/MD/WPI formulation demonstrated the optimum values of encapsulation efficiency (92.08%), highest glass transition temperature (79.11 °C), high crystallinity (45.58%), high thermal stability (mass loss at 100 °C < 5%), and also had the highest antioxidant activity and lowest peroxide value after storage. This study demonstrated that combining WPI with MD and GA, as wall material encapsulation, can produce nanocapsules with superior properties to those created using polysaccharides individually.

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“…Pembuatan mikroenkapsulasi minyak biji gurum juga menggunakan campuran polimer untuk enkapsulasinya dan dilakukan menggunakan metode pengeringan semprot. Pembuatan mikroenkapsulasi ini juga mampu meningkatkan stabilitas yang lebih baik terhadap oksidasi dari minyak biji gurum yang tidak dilakukan mikroenkapsulasi (18) .…”

Section: Mikroenkapsulasi Pada Bahan Alam Minyakunclassified

Review : Stabilitas Bahan Alam dalam Mikroenkapsulasi

2021

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Mikroenkapsulasi merupakan teknologi menyalut bahan inti yang digunakan sebagai teknik perlindungan bahan inti dari pengaruh lingkungan, meningkatkan stabilitasnya, menutupi bau dan rasa, dan juga dapat mempertahankan sifat asli dari bahan inti yang dienkapsulasi. Dari beberapa penelitian bahan alam memiliki kelemahan dalam stabilitas penyimpanannya sehingga mikroenkapsulasi dapat menjadi pilihan untuk mejaga setabilitasnya. Metode pembuatan mikroenkapsulasi dibedakan menjadi beberapa proses secara Kimia, Fisika-Kimia dan Fisika. Artikel ini dibuat menggunakan metode dan referensi yang didapat dari beberapa database dan instrumen pencarian secara online yang diterbitkan secara nasional dan internasional. Referensi yang didapatkan berasal dari database elektronik seperti google scholar, sciendirect, MDPI, NCBI dari tahun 2007-2020. Artikel ini akan membahas stabilitas dari bahan alam yang dibuat ke dalam bentuk mikroenkapsulasi. Dari beberapa penelitian menggunakan bahan inti yang berasal dari bahan alam membuktikan bahwa mikroenkapsulasi dapat membantu bahan inti tersebut menjadi lebih stabil dalam penyimpanan, menjaga umur simpan dari bahan inti menjadi lebih lama dan dapat mempertahankan aktivitas dari bahan inti tersebut. Mikroenkapsulasi dapat menjadi pilihan untuk menjaga stabilitas dari bahan alam.

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Effect of maltodextrin combination with gum arabic and whey protein isolate on the microencapsulation of gurum seed oil using a spray-drying method

Cited by 90 publications

References 39 publications

Fabrication and characterization of gum arabic‐ and maltodextrin‐based microcapsules containing polyunsaturated oils

Fabrication and characterization of gum arabic‐ and maltodextrin‐based microcapsules containing polyunsaturated oils

Nanoencapsulation of Mandarin Essential Oil: Fabrication, Characterization, and Storage Stability

Review : Stabilitas Bahan Alam dalam Mikroenkapsulasi

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