Tuna oil and Mentha piperita oil emulsions and microcapsules stabilised by whey protein isolate and inulin: characterisation and stability

Abstract

Whey protein isolate (WPI) and its polysaccharide complexes have been widely used to prepare oil-inwater emulsions. The aim of this study was to evaluate the emulsions and spray-dried microcapsules containing tuna oil and/or mint oil and stabilised by combination of WPI with inulin in terms of physicochemical characteristics and storage stability. Stable emulsions were formed before drying. Tuna oil + Mentha piperita oil emulsions had smaller viscosity, surface tension and size than did tuna oil emulsions. Surface morphology showed that spray-dried microcapsules were spheres but had many dents and apparent shrinkage. During storage, tuna oil and tuna oil + M. piperita oil microcapsules became larger. In the blend oil microcapsules, menthone was reduced to form menthol, loss of DHA and EPA was slightly less, the degree of oxidation characterised using peroxide value and headspace propanal was less but basically greater than half of that of WTI microcapsules.

Influence of different combinations of wall materials on encapsulation of Nigella sativa oil by spray dryer

“…Among the MD blends, MD‐WPC led to non‐uniform, irregular surface possessing pores and cracks, which may not be sufficient to significantly safeguard the microencapsulated oil against external environment issues. This confirmed by study of Bakry et al (2017), morphology of tuna oil microcapsules by WPC were spheres but had many dents and apparent shrinkage due to the early stage of drying. The spherical shape and size of the particles specifically MD blends indicated the efficiency of the wall material blends applied.…”

Developing a mint yogurt enriched with omega‐3 oil: Physiochemical, microbiological, rheological, and sensorial characteristics

“…Tuna oil was purchased from NovoSana (Taicang) Ltd. (Suzhou, Jiangsu, China) and had a composition of about 7% EPA (C20:5) and about 26% DHA (C22:6) (Bakry et al, ; Bakry, Fang, et al, ). M. piperita oil was obtained from Nanning Innovative Pharmaceutical Technology Ltd. (Nanning, Guangxi, China) and had a composition of about 24% menthone and about 28% menthol (Bakry et al, ; Bakry, Fang, et al, ). WPI (BiPro, ~92%) was obtained from Davisco Foods International Inc. (Le Sueur, MN).…”

“…Following centrifugation, the aliquots were dried with anhydrous sodium sulfate and the top layer was transferred into a vial flushed with nitrogen, followed by storage at −20°C until analysis. The changes in fatty acid content (EPA and DHA) during the storage were determined using an Agilent 7820A Gas Chromatograph equipped with a split–splitless injector and a flame ionization detector as described in our previous works (Bakry et al, ; Bakry, Fang, et al, ).…”

Microencapsulation of Sodium Bicarbonate Based on Glycerol Monostearate and Konjac Glucomannan Wall Systems by Phase Separation

“…Microcapsules are a controlled-release form of active ingredients which could be dispersed into a few microns to several hundred microns via physical and/or chemical methods (Dordevic et al, 2015). Microencapsulation technology has been extensively researched and applied in many fields, such as pharmaceutical, cosmetic, and food industries (Bakry et al, 2017;Dong et al, 2015). The technology also has been employed to control CO 2 release of leavening agents and to reduce its addition (Lakkis, 2007;Vitaglione et al, 2015).…”