Formulation and Evaluation of Spray-Dried Reconstituted Flaxseed Oil-in-Water Emulsions Based on Flaxseed Oil Cake Extract as Emulsifying and Stabilizing Agent

Abstract

Spray drying of emulsions is a promising way of increasing their durability, offering the possibility of reconstitution, with the addition of water. The present study aimed to examine the properties of flaxseed oil cake extract (FOCE) as an emulsifying and stabilizing agent for spray-dried reconstituted oil-in-water emulsions. Maltodextrin: starch: flaxseed oil emulsions with FOCE or distilled water as liquid phases, and 10% and 20% of oil were spray-dried at 180 °C. The solubility, flowability, cohesiveness, bulk, and tapped densities of the spray-dried powders were analyzed. Additionally, the characteristics of initial and reconstituted emulsions, such as stability, creaming index, color, particle size, and rheological properties were evaluated. Results showed that FOCE could be an adequate emulsifier for spray-dried emulsions with a high oil content providing high stability after reconstitution, when compared to emulsions based only on maltodextrin–starch wall material with water as the liquid phase. This study showed an encouraging way for producing natural and plant-based spray-dried oil-loaded emulsions for food applications.

The Application of Spray-Dried and Reconstituted Flaxseed Oil Cake Extract as Encapsulating Material and Carrier for Probiotic Lacticaseibacillus rhamnosus GG

“…With increasing temperature a tendency to HR and CI to increase was observed (p < 0.05), thus powders FOCE-LGG-140 and FOCE-LGG-170 could be classified as possible. The results observed for powders dried at 140 • C and 170 • C are comparable with those reported for spray-dried camel milk powder [63] and FOCE-based emulsions [13].…”

“…Similarly, for this powder the lowest ρb was found (0.27 ± 0.01 g/cm 3 ). Those results are lower than reported for fructooligosaccharide-based microcapsules [64], and for FOCE-based spraydried emulsions [13]. As the inlet temperature increases, the water in the feed fluid evaporates faster and a crust is formed on the surface of the particles, generating water vapor inside the particles, thus the high pressure generated in the particles can cause the release of water vapor from the pores which leads to a decrease in bulk density [65].…”

“…Whereas for powders evaluation a scale based on European Pharmacopoeia standards (Table 1) was used [51]. The reconstitution of the FOCE-LGG samples was carried out by adding the individual powders to distilled water to obtain the initial dry matter content of the starting samples (taking into account the total solids content of the powders), and then stirred until a homogeneous (37 • C, 20 min, 50 rpm) [13]. pH measurements of the samples were carried out directly at 25 • C using a pH-meter (CP-411, Elmetron, Zabrze, Poland).…”

“…Spray drying is a fast and cost-effective technique to produce powders (solid microparticles) from starting liquid raw materials, being one of the promising processes to produce dry, probiotic formulations, as well as a strategy to protect and improve their viability within the GIT [ 9 , 10 , 11 , 12 , 13 , 14 ]. Moreover, spray drying is one of the encapsulation methods, which refers to a process where the active ingredients or cells are surrounded (encapsulated) by a protective continuous film of polymeric materials [ 15 ].…”

Mixing Oil-Based Microencapsulation of Garlic Essential Oil: Impact of Incorporating Three Commercial Vegetable Oils on the Stability of Emulsions

“…Microencapsulation is the most common technology used in the protection of essential oil, masking unpleasant orders and enhancing the solubility, including spray drying, coacervation, spray congealing, molecular inclusion, and so on [ 9 ]. Among them, spray drying is a highly promising microencapsulation technique for embedding GEO in the food industry because of its high flexibility, low economic costs, and continuously operating characteristics [ 10 ]. Several proteins (whey protein and soybean protein) and polysaccharides (maltodextrin, inulin, alginate, starch, and chitosan) have been used to microencapsulate essential oils [ 11 , 12 ].…”