Process conditions of spray drying microencapsulation of Nigella sativa oil

Mohammed, Nameer Khairullah; Tan, Chin Ping; Manap, Yazid Abd; Alhelli, Amaal M.; Hussin, Anis Shobirin Meor

doi:10.1016/j.powtec.2017.03.045

Cited by 74 publications

(55 citation statements)

References 42 publications

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“…Hence, there is the utmost possibility of more water absorption supplementing the hygroscopicity (Table 4). Khairullah et al (2017), in his study, claimed 91%…”

Section: Functional Propertiesmentioning

confidence: 91%

Effect of microwave treatment on preparation of stable PUFA enriched vegetable oil powder and its influence on quality parameters

Pattnaik

Mishra

2020

J Food Process Preserv

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Polyunsaturated fatty acids (PUFA) enriched vegetable oil is susceptible to oxidative degradation. Technological advancement in encapsulating such oil has become a new trend to improve stability, preservation, and food application. This paper focuses on the encapsulation through solvent evaporation by optimizing microwave (MW) drying conditions. The oil in water (o/w) emulsion with 50% moisture content (w.b) was dried using different MW power levels (170–200 W), drying time (10–17 min). An increase in MW power level and drying time had a positive impact on the moisture content (3.5–6.4% w.b) of the oil powder and adverse effect on its peroxide value (POV) (9.68–17.4 mEq/kg). The porous powder morphology and passable powder flowability had an influential impact on its wettability (185 ± 0.05) s and physical properties viz. bulk density, true density, angle of repose (AR), water solubility index (WSI), and hygroscopicity. Principle component analysis (PCA) biplot effectively differentiated the effects of drying conditions in the encapsulated oil powder. Rancimat study suggested almost twofold improvement in stability than nonencapsulated oil. Practical applications Due to high unsaturation, PUFA enriched blended vegetable oil is detrimental to lipid oxidation. The present invention aims at the preservation of blended vegetable oil by microencapsulating it through emulsification and converting into oil powder, thus, making it shelf‐stable without compromising its antioxidant potential, powder physical properties, and PUFA retention. The microencapsulated oil powder satisfies the PUFA requirements. Hence, the oil powder is endowed with health benefits and can be used by ice‐cream and bakery industries.

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“…Hence, there is the utmost possibility of more water absorption supplementing the hygroscopicity (Table 4). Khairullah et al (2017), in his study, claimed 91%…”

Section: Functional Propertiesmentioning

confidence: 91%

Effect of microwave treatment on preparation of stable PUFA enriched vegetable oil powder and its influence on quality parameters

Pattnaik

Mishra

2020

J Food Process Preserv

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“…The emulsion of microencapsulated oil was processed according to the following method: NSO (core material) was homogenized with maltodextrin DE10 and sodium caseinate (wall material), in a 1:3 core:wall ratio, to obtain 40% of total solids content in the emulsion which was the ideal ratio according to the desired properties reported byprevious study of Mohammed et al, [23] The protein/carbohydrate ratio was 1:9 (w/w), when soy lecithin was combined in the ratio of 0.1:1 (w/w) of protein as an extra emulsifier to enhance the process of homogenization. This mixture was gradually dissolved in deionized water (65°C) (Millipore, USA) under magnetic agitation to facilitate hydration.…”

Section: Preparation Of the Emulsionmentioning

confidence: 99%

“…The spray drying process was carried out as described by Mohammed et al, [23] The emulsion was poured into the mini spray dryer (Büchi Labortechnik AG, Switzerland) which comes with a pneumatic nozzle with a standard tip opening of 0.7 mm in diameter. The emulsion was drawn out using a peristaltic pump with a feed rate of 10 mL/min, while the air flow rate through the chamber was set to the maximum.…”

Section: Spray Drying Processmentioning

confidence: 99%

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Quality changes of microencapsulated Nigella sativa oil upon accelerated storage

Mohammed

Hussin

Tan

et al. 2017

International Journal of Food Properties

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Microencapsulation is frequently used to enhance the stability of liquid food by transforming it to a free-flowing powder. This study aimed to evaluate the effect of storage for 24 days at 65°C on the overall quality and stability of microencapsulated Nigella sativa oil (MNSO) compared to uncapsulated Nigella sativa oil (NSO). During storage time, the total oil was extracted from the MNSO and was examined every six days along with the uncapsulated NSO. The uncapsulated oil showed many changes to its properties including reductions in oxidative stability, content of bioactive compounds, and antioxidant activity, as well as changes in fatty acid composition. The same parameters were evaluated for MNSO, which showed increased stability and resistance under the same storage conditions. The results confirmed the efficacy of the microencapsulation in protecting the oil.

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“…Encapsulation efficiency varied from 79.17% to 84.20%, as shown in Table 4. Wall material composition greatly influences the encapsulation efficiency of oils during spray drying (Mohammed et al, 2017). Gum Arabic is widely used to encapsulate oils because of its good emulsifying properties and volatile retention, leading to high encapsulation efficiency (Jafari et al, 2008).…”

Section: Encapsulation Efficiencymentioning

confidence: 99%

Influence of wall materials on the microencapsulation of pequi oil by spray drying

Santos

Silveira

Souza

et al. 2020

Braz. J. Food Technol.

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The aim of this study was to assess the influence of the wall materials on the microencapsulation of pequi oil. An emulsion containing pequi oil in the oil phase was microencapsulated by spray drying process at 120 °C using gum Arabic, maltodextrin, or a 25:75 (w/w) mixture of gum Arabic and maltodextrin as wall material. The emulsions were characterized for droplet size, Polydispersity Index (PDI), and zeta potential. Pequi oil microparticles were analyzed for moisture content, water activity, wettability, encapsulation efficiency, antioxidant capacity, and color. Ultrastructural examination was performed by Scanning Electron Microscopy (SEM). The Droplet Size Distribution (DSD) of the emulsions exhibited a relatively wide size distribution (2.67 to 8.96 μm) and high PDI (> 0.3). Smooth microparticles with high encapsulation efficiency (79.17% to 84.20%), and good antioxidant capacity (28.20 to 28.71 μmol Trolox equivalents/g dry extract) were obtained. Microparticles prepared using gum Arabic as wall material had higher antioxidant capacity than that prepared with maltodextrin. All microparticles had satisfactory encapsulation efficiency, water activity, moisture content, and wettability. These results indicate that pequi oil microparticles have characteristics that can contribute to good stability during storage and handling of encapsulated oil. Therefore, pequi oil can be successfully encapsulated by spray drying using gum Arabic, maltodextrin, or 25:75 (w/w) mixture of gum Arabic and maltodextrin as wall materials, but the physicochemical properties of microparticles vary with wall material composition.

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Process conditions of spray drying microencapsulation of Nigella sativa oil

Cited by 74 publications

References 42 publications

Effect of microwave treatment on preparation of stable PUFA enriched vegetable oil powder and its influence on quality parameters

Effect of microwave treatment on preparation of stable PUFA enriched vegetable oil powder and its influence on quality parameters

Quality changes of microencapsulated Nigella sativa oil upon accelerated storage

Influence of wall materials on the microencapsulation of pequi oil by spray drying

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