Influence of Wall Material and Inlet Drying Air Temperature on the Microencapsulation of Fish Oil by Spray Drying

Aghbashlo, Mortaza; Mobli, Hossein; Madadlou, Ashkan; Rafiee, Shahin

doi:10.1007/s11947-012-0796-7

Cited by 157 publications

(77 citation statements)

References 27 publications

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“…A similar range of bulk density of microencapsulated flaxseed oil was obtained by Tonon et al (2011) and Aghbashlo et al (2013). They demonstrated that the loose bulk density of powders could be affected by the inlet temperature of spray drying and by the concentration of emulsion.…”

Section: Resultssupporting

confidence: 62%

Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose

Domian

Brynda-Kopytowska

Marzec

2017

Food Bioprocess Technol

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The objective of this study was to evaluate the potential of double wall material combinations, using legume protein (soy protein isolate and pea protein isolate) in combination with wheat dextrin soluble fiber or trehalose, as alternative materials for microencapsulation of flaxseed oil by spray drying. The obtained preparations, with oil content of 35%, were fine and difficult flowing powders, regardless of their composition. The 1% addition of silica to the powders significantly reduced their cohesiveness and improved their flowability. The efficiency of microencapsulation, calculated based on oil fat content, ranged from 62 to 98% and was higher in the powders with trehalose and in the powders containing soy protein. Effective protection against oxidation of microencapsulated oil was achieved in the protein-trehalose matrix, especially in the case of the vacuum-packed powders with pea protein during storage at refrigeration temperature. Replacing trehalose with soluble fiber enabled formation of powders less susceptible to caking under conditions of increased humidity, but it resulted in decreased microencapsulation efficiency. The combination of pea protein/ carbohydrate resulted in the formation of microcapsules with porous structure, especially in the system with soluble fiber. With time, the structure of the primary emulsions and those reconstituted from powders containing pea protein changed from liquid to greasy and paste-like.

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Section: Resultssupporting

confidence: 62%

Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose

Domian

Brynda-Kopytowska

Marzec

2017

Food Bioprocess Technol

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“…The moisture content of three samples was similar, but when the three samples were exposed to air for a period of time to observe their mobility, it was found that FD powder had stronger moisture absorption, and the SD powder was easy to agglomerate, while the SFD powder can better maintain the original state. The moisture content of SD powder in the study of Aghbashlo et al [18] was slightly lower than this study, and the possible reason was the difference of feed flow rate. The higher feed flow rate (1 × 10 3 mL/h) in this study reduced the contact time between the emulsion and the hot air that made the emulsion not fully dried, which resulted in the higher moisture content.…”

Section: Characteristics Of Sfdcontrasting

confidence: 70%

“…On the other hand, the encapsulation efficiency of SFD reached 90.80%, while that of FD and SD was 49.7% and 72.64%, respectively. The encapsulation efficiency of SD was higher than that of Aghbashlo et al [18] and lower than that of Aghbashlo et al [29] which may be related to the changes in selection of wall materials and the application of different analytical methods of SFD atomized the emulsion into small droplets under the condition of negative pressure, which promoted the embedment process. Thus, it can be concluded that SFD ensured the highest yield and encapsulation efficiency than SD and FD.…”

Section: Discussionmentioning

confidence: 61%

“…Nevertheless, due to the high temperature drying strategy during SD process, this drying method was not suitable for the preparation of 2 Journal of Food Quality heat sensitive products [16]. Aghbashlo et al [17,18] and Ramakrishnan et al [19] have reported that SD can be used to prepare fish oil microcapsules, and Kalkan et al [20] used SD to prepare hazelnut oil microcapsules. But the product quality was not good enough because of high temperature and oxygen stresses.…”

Section: Introductionmentioning

confidence: 99%

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Comparative Study on Different Drying Methods of Fish Oil Microcapsules

Pang

Duan

Ren

et al. 2017

Journal of Food Quality

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Microencapsulation is widely used to minimize the oxidation of fish oil products. This study compared the effects of different drying methods, for example, spray drying (SD), freeze drying (FD), and spray freeze drying (SFD) on the microencapsulation of fish oil. Spray drying (SD) is the most common method for producing fish oil microcapsules, and it has low operation cost and short processing time, while the product yield and quality are poor. Freeze drying (FD) can be used to produce oil microcapsules with high quality, but it takes long time and high overall cost for drying. Spray freeze drying (SFD) is a new method for the preparation of microcapsules, which combines the SD and FD processes to obtain high quality powder. The yield of powder reached 95.07% along with porous structure by SFD. The stability and slow-release property of SFD products were better than those of SD and FD, which showed that SFD improved product storage stability and potential digestibility.

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“…2 shows that increasing the inlet temperature of spray dryer causes decreased the value of the surface oil at any ratio chitosan with red ginger oleoresin. The temperature in the spray dryer will affect the rate of evaporation of the solvent in emulsion droplets [30], [33]. Increasing the inlet temperature of the spray dryer it would increase the rate of evaporation.…”

Section: Fig 2: the Effect Of Spray Dryer Temperature On The Surfacementioning

confidence: 99%

Encapsulation of Red Ginger Oleoresin (Zingiber Officinale Var Rubrum) With Chitosan as Wall Material

Jayanudin

Rochmadi

2017

Int J Pharm Pharm Sci

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Objective: This research aims to determine the effect of the spray drying condition against encapsulation efficiency and characterization microcapsules of red ginger oleoresin. Methods:Preparation of encapsulation begun with the formation of emulsions by mixing red ginger oleoresin with chitosan solution which was dissolved with acetic acid 2% (v/v). The weight ratio of chitosan with red ginger oleoresin was 1: 1, 2: 1 and 3: 1 and then stirred using a homogenizer while added 2 ml tween 80 for 10 min. The size of emulsion droplet was measured using nanoparticle analyzer (NPA). The emulsion is formed and then inserted into the feed tank of a spray dryer. Inlet temperature of the spray dryer used in the 180 °C, 190 °C and 200 °C; and the spray dryer outlet temperature was 85 °C, feed rate at 2 L/h. The microcapsules formed were then analyzed Results: Based on the research that has been done, the smallest effective diameter of the emulsion droplets encapsulation efficiency and characterization using scanning electron microscopy (SEM) and fourier transform infrared spectroscopy (FTIR).

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Influence of Wall Material and Inlet Drying Air Temperature on the Microencapsulation of Fish Oil by Spray Drying

Cited by 157 publications

References 27 publications

Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose

Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose

Comparative Study on Different Drying Methods of Fish Oil Microcapsules

Encapsulation of Red Ginger Oleoresin (Zingiber Officinale Var Rubrum) With Chitosan as Wall Material

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