Journal ArticleDOI
Optimization of Microencapsulation of Fish Oil with Gum Arabic/Casein/Beta-Cyclodextrin Mixtures by Spray Drying.
TLDR
Scanning electron microscopy analysis showed that fish oil microcapsules were nearly spherical with a smooth surface with droplet size ranging from 1 to 10 μm, and a suitable viscosity and high emulsion stability could increase encapsulation efficiency and yield.Abstract:
Fish oil was encapsulated with gum arabic/casein/beta-cyclodextrin mixtures using spray drying. The processing parameters (solids concentration of the barrier solutions, ratio of oil to barrier materials, emulsifying temperature, and air inlet temperature) were optimized based on emulsion viscosity, emulsion stability, encapsulation efficiency, and yield. A suitable viscosity and high emulsion stability could increase encapsulation efficiency and yield. Encapsulation efficiency and yield were significantly affected by all the 4 parameters. Based on the results of orthogonal experiments, encapsulation efficiency and yield reached a maximum of 79.6% and 55.6%, respectively, at the optimal condition: solids concentration of 35%, ratios of oil to barrier materials of 3:7, emulsifying temperature of 55 °C, and air inlet temperature of 220 °C. Scanning electron microscopy analysis showed that fish oil microcapsules were nearly spherical with a smooth surface with droplet size ranging from 1 to 10 μm.read more
Citations
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Journal ArticleDOI
Gum-based nanocarriers for the protection and delivery of food bioactive compounds.
Afsaneh Taheri,Seid Mahdi Jafari +1 more
TL;DR: Different nanostructures of gums and their preparation methods have been discussed along with a review of gum nanostructure applications for various food bioactive ingredients.
Journal ArticleDOI
Encapsulation of β-carotene-loaded oil droplets in caseinate/alginate microparticles: Enhancement of carotenoid stability and bioaccessibility
TL;DR: In this article, β-carotene was encapsulated in biopolymer microparticles formed by electrostatic complexation to improve its water-solubility, chemical stability, and bioavailability characteristics.
Journal ArticleDOI
Microencapsulation of refined kenaf (Hibiscus cannabinus L.) seed oil by spray drying using β-cyclodextrin/gum arabic/sodium caseinate
TL;DR: In this article, the potential of β-cyclodextrin combination with different wall materials (gum arabic and sodium caseinate) in the microencapsulation of refined kenaf seed oil by spray drying was evaluated.
Journal ArticleDOI
Effect of spray-drying temperature on physicochemical, antioxidant and antimicrobial properties of pectin/sodium alginate microencapsulated carvacrol
TL;DR: In this article, four inlet air temperatures (100, 130, 160, and 190°C) were applied for the encapsulation of carvacrol in a matrix composed of pectin/sodium alginate.
Journal ArticleDOI
Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment
TL;DR: In this article, the antioxidant activity of rosemary, thyme and laurel extracts was evaluated for protection of fish oil during microencapsulation and heat-induced degradation and the peroxide formation kinetics of the microcapsules were also determined.
References
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Journal ArticleDOI
Applications of spray-drying in microencapsulation of food ingredients: An overview
TL;DR: In this article, the main process engineering information that are considered useful to the success of a microencapsulation operation by spray-drying is reported, and a summary of the most commonly used wall materials and the main encapsulated food compounds are presented.
Journal ArticleDOI
Encapsulation in the food industry: a review
TL;DR: Most recent developments include the encapsulation of foods in the areas of controlled release, carrier materials, preparation methods and sweetener immobilization.
Journal ArticleDOI
A review on the use of cyclodextrins in foods
Gonzalo Astray,Carmen González-Barreiro,Juan C. Mejuto,Raquel Rial-Otero,Jesus Simal-Gandara +4 more
TL;DR: In this paper, the characteristics of the most important cyclodextrins at industrial level (α-CD, β-CD and γ-CD) and their main properties from a technological point of view, such as solubility and their capability to form inclusion complexes are described.
Journal ArticleDOI
Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials
Helena Cristina Ferrer Carneiro,Renata V. Tonon,Carlos Raimundo Ferreira Grosso,Miriam Dupas Hubinger +3 more
TL;DR: In this paper, the potential of maltodextrin combination with different wall materials in the microencapsulation of flaxseed oil by spray drying, in order to maximize encapsulation efficiency and minimize lipid oxidation, was evaluated.