Mixture Design Approach in Wall Material Selection and Evaluation of Ultrasonic Emulsification in Flaxseed Oil Microencapsulation

Tontul I., TOPUZ A.

DRYING TECHNOLOGY, cilt.31, sa.12, ss.1362-1373, 2013 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 31 Sayı: 12
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1080/07373937.2013.795964
  • Dergi Adı: DRYING TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1362-1373
  • Anahtar Kelimeler: Flaxseed oil, Microencapsulation, Mixture design, Spray drying, Wall material, SPRAY-DRIED ENCAPSULATION, LINOLEIC-ACID CLA, OXIDATIVE STABILITY, RELATIVE-HUMIDITY, CARBOHYDRATE POLYMERS, FOOD INGREDIENTS, WHEY-PROTEIN, SEED OIL, FISH-OIL, OPTIMIZATION
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Flaxseed oil, sensitive to oxidation, was systematically microencapsulated with six triple wall materials combinations [carbohydrate (maltodextrine and two different modified starches (N-Lok (R) and HiCap (R) 100)); protein (sodium caseinate, whey protein concentrate); and Arabic gum] for the highest microencapsulation efficiency and oxidation stability. Proportions of the triple wall materials were optimized in mixture design using the quadratic model. Effects of Ultra-Turrax and ultrasonic emulsifications on microencapsulation efficiencies were additionally characterized in the optimized wall material combinations. The microcapsules produced were investigated for particle size distribution, moisture content, water activity, bulk density, and oxidative stability. Results showed that the combination of modified starch (Hi-Cap (R) 100)/Arabic gum/whey protein concentrate (4/0/1, w/w/w) provided the highest efficiency in flaxseed oil microencapsulation. However, the only successful combination in preventing flaxseed oil oxidation was maltodextrine/Arabic gum/whey protein concentrate (4/0/1, w/w/w). The microcapsules produced by ultrasonic emulsification had higher microencapsulation efficiency than that of Ultra-Turrax emulsification.

Flaxseed oil, sensitive to oxidation, was systematically microencapsulated with six triple wall materials combinations [carbohydrate (maltodextrine and two different modified starches (N-Lok® and HiCap® 100)); protein (sodium caseinate, whey protein concentrate); and Arabic gum] for the highest microencapsulation efficiency and oxidation stability. Proportions of the triple wall materials were optimized in mixture design using the quadratic model. Effects of Ultra-Turrax and ultrasonic emulsifications on microencapsulation efficiencies were additionally characterized in the optimized wall material combinations. The microcapsules produced were investigated for particle size distribution, moisture content, water activity, bulk density, and oxidative stability. Results showed that the combination of modified starch (Hi-Cap® 100)/Arabic gum/whey protein concentrate (4/0/1, w/w/w) provided the highest efficiency in flaxseed oil microencapsulation. However, the only successful combination in preventing flaxseed oil oxidation was maltodextrine/Arabic gum/whey protein concentrate (4/0/1, w/w/w). The microcapsules produced by ultrasonic emulsification had higher microencapsulation efficiency than that of Ultra-Turrax emulsification.