Selected properties of microencapsulated oil powders with commercial preparations of maize OSA starch and trehalose

Domian, Ewa; Brynda-Kopytowska, Anna; Cenkier, Jan; Świrydow, Ewa

doi:10.1016/j.jfoodeng.2014.09.034

Cited by 39 publications

(26 citation statements)

References 53 publications

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“…Crystallization of amorphous trehalose in PT and ST powders containing this saccharide, clearly indicated by a significant decrease in water content, occurred at relative humidity (RH) of 65% after 7-11 h and at RH of 75% after 5-6 h of storage, depending on the sample type. The sufficient level of adsorbed water that determined the phase transition of trehalose and release of The effect of crystallization of amorphous trehalose at RH higher than 40% obtained in this study was consistent with the findings of other authors (Drusch et al 2006, Schebor et al 2010, and Domian et al 2014, 2015b. For instance, Cerdeira et al (2005) and Vega et al (2007) observed trehalose crystallization in oil microcapsules at RH >50%.…”

Section: Hygroscopicity and Susceptibility To Cakingsupporting

confidence: 92%

“…The moisture content of the powder was determined gravimetrically by drying it in a vacuum oven at 70°C for 24 h (Domian et al 2015b). Water activity a w (at a temperature of 25 ± 1°C) was measured using a Rotronic DT1 instrument (Rotronic AG, Switzerland).…”

Section: Analysis Of Powdersmentioning

confidence: 99%

“…Flowability of powders was evaluated based on the Hausner ratio HR, which was calculated from the loose and tapped bulk densities, as follows: HR100 = ρ t100 /ρ L , HR500 = ρ t500 /ρ L and HR1250 = ρ t1250 /ρ L (Domian et al 2014(Domian et al , 2015b.…”

Section: Density Of Particles and Occluded Air Contentmentioning

confidence: 99%

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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: Hygroscopicity and Susceptibility To Cakingsupporting

confidence: 92%

Section: Analysis Of Powdersmentioning

confidence: 99%

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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 intermediate wetting value in this study signifies some of the particles had agglomerated into larger particles due to high moisture content (4.49%), whereas some small particles were still porous. Values close to these were found by Domian et al () for vegetable oil encapsulated in the starch matrix using spray drying. Nevertheless, the study conducted by Fernandes et al () for spray‐dried rosemary oil powder possessed wettability values 155–481 s, which was mostly influenced by its process parameters.…”

Section: Resultsmentioning

confidence: 98%

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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“…Nonetheless, it should be kept in mind that, when low molecular weight carbohydrates such as maltodextrins or saccharose are used in microencapsulation, they may cause caking, structural collapsing and recrystallization of amorphous carbohydrate matrix during storage [49]. Caking and recrystallization lead to leakage of core material from microcapsules [50]. Microcapsules should be stored at low temperatures (below Tg of powders) under controlled relative humidity (RH) conditions to prevent caking [51].…”

Section: Spray Dryingmentioning

confidence: 99%

A Review on Encapsulation of Oils

Özbek¹,

Ergönül²

2017

Celal Bayar Üniversitesi Fen Bilimleri Dergisi

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Heat, oxygen, moisture and light are the main causes of oxidation reactions in lipid containing foods. In particular, lipid oxidation is a major problem for unsaturated lipids. Until recent years, natural or synthetic antioxidants have been widely used in oils to retard oxidative deteriorations. Nowadays, encapsulation of oils like other sensitive materials such as vitamins, colorants, phenolic compounds or probiotic bacteria by various techniques have become increasingly popular as a promising preservation method. On the other hand, encapsulation improves handling properties of oils as well as protecting oils against oxidation. Spray drying is the most preferred encapsulation technique due to its lower operating costs and simplicity. Freeze-drying, coacervation and emulsification are the other well-known encapsulation methods. However, process parameters of these methods have extremely important effect on storage stability of encapsulated oils. As for encapsulated oils by drying, also the characteristics of powder products are greatly influenced by process variables. Many studies have been carried out to optimize process factors for encapsulation of oils with a maximum efficiency. In this review, common practices used for oil encapsulation and the oxidative stability of encapsulated oils are discussed in detail. Furthermore, effects of environmental conditions on storage stability of encapsulated oils during storage are also reviewed.

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Selected properties of microencapsulated oil powders with commercial preparations of maize OSA starch and trehalose

Cited by 39 publications

References 53 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

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

A Review on Encapsulation of Oils

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