Microencapsulation of Macadamia oil by spray drying

Laohasongkram, Kalaya; Mahamaktudsanee, Tida; Chaiwanichsiri, Saiwarun

doi:10.1016/j.profoo.2011.09.245

Cited by 48 publications

(29 citation statements)

References 13 publications

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“…The water evaporates instantly in contact with the hot air, and the material encapsulates the core (LAOHASONGKRAM, 2011). Atomization has some advantages over other methods: large equipment availability, possibility of employing a wide variety of encapsulating agents, potentially large-scale production, simple equipment, good effi ciency, reduced storage and transport costs and low process cost.…”

Section: Spray Dryingmentioning

confidence: 99%

Microencapsulation: concepts, mechanisms, methods and some applications in food technology

et al. 2014

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Section: Spray Dryingmentioning

confidence: 99%

Microencapsulation: concepts, mechanisms, methods and some applications in food technology

et al. 2014

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“…There are several products was created for extending the paste shelflife such as green curry paste in retort pouch or saterilized canned. However, the quality of ingredients is reduced by these process and cost of transportation is been higher from the higher weight [4]. With all of these reasons, drying a green curry paste was created for reducing the transportation cost and extended shelf-life of the paste.…”

Section: Introductionmentioning

confidence: 99%

Effect of drying methods on properties of green curry powder

et al. 2018

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Abstract. In this study, the effects of two drying methods: hot-air and freeze drying for Thai green curry paste in a terms of drying time and qualities have been investigated. The hot-air drying was carried out in tray dryer at temperature of 50, 60 and 70 °C. The freeze drying was carried out in freeze dryer at freezing temperature of -20°C, primary drying temperature of -10°C and secondary drying temperature of 50°C. Moisture content, water activity, colour, bulk density, and total phenolic content (TPC) were determined in samples. Freeze dried sample had significantly (p<0.05) lower moisture content, water activity, bulk density, total colour difference and browning index than hot air dried samples. For antioxidant activity, the results showed hot-air drying at 70°C effected highest TPC similar to freeze drying.

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“…Macadamia seed oil has a high content of monounsaturated fatty acids. Studies have been conducted to evaluate the effect of nut consumption in the human health [11,12]. The Macadamia kernel is a rich source of lipids, proteins, and important micronutrients.…”

Section: Introductionmentioning

confidence: 99%

Fatty Acids Composition in Macadamia Sedes Oil (Macadamia Integrifolia) From Ecuador

Carrillo

Carpio²,

Morales³

et al. 2017

Asian J Pharm Clin Res

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Objective: The aim of this study was to determine the fatty acids composition in a Macadamia seeds oil sample cultivated in Ecuador.Methods: Macadamia oil was obtained of Macadamia seeds using the cold pressing method. Fatty acids analysis was performed using the gas chromatography method with a mass selective detector and using the database library NIST14.L to identify the compounds. Results:Macadamia seeds have a high content of unsaturated fatty acids with 41.36% of oleic acid. Macadamia seeds oil has 37.77% of polyunsaturated fatty acids of which 3.79% ɷ-6 α-linoleic and 33.98% of ɷ3 α-linolenic. Macadamia seeds only have 9.33% of palmitic acid. Conclusions:Macadamia seeds are a good source of monounsaturated fatty acids with a good content of ɷ-6 α-linoleic. This profile enables their use as a good and healthy oil to be used in the food industry in Ecuador.

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Microencapsulation of Macadamia oil by spray drying

Cited by 48 publications

References 13 publications

Microencapsulation: concepts, mechanisms, methods and some applications in food technology

Microencapsulation: concepts, mechanisms, methods and some applications in food technology

Effect of drying methods on properties of green curry powder

Fatty Acids Composition in Macadamia Sedes Oil (Macadamia Integrifolia) From Ecuador

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