Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin

被引:436
作者
Bae, E. K. [2 ]
Lee, S. J. [1 ]
机构
[1] Massey Univ, Coll Sci, Inst Food Nutr & Human Hlth, Auckland, New Zealand
[2] Duksung Womens Univ, Plant Resources Res Inst, Seoul, South Korea
关键词
Microencapsulation; spray drying; avocado oil; oxidative stability; whey protein; maltodextrin;
D O I
10.1080/02652040802075682
中图分类号
O69 [应用化学];
学科分类号
081704 [应用化学];
摘要
Cold pressed avocado oil was microencapsulated by spray drying in four different wall systems consisting of whey protein isolate (WPI) alone or in combination with maltodextrin (MD) DE 5 at various ratios (90 : 10, 50 : 50 and 10 : 90). The WPI only or WPI/MD (90 : 10) powders were spherical and smooth, whereas the WPI/MD (50 : 50 and 10 : 90) powders exhibited pronounced surface collapse. Increasing the MD ratio resulted in higher bulk density and wettability, probably due to more compact physical structure and hydrophilic wall matrix. Surface free oil contents and microencapsulation efficiencies of powders were 11-16% and 45-66%, respectively, and no significant differences were observed between the samples. The crude avocado oil used in this study appeared to be stable against oxidation at cold and ambient temperatures, irrespective of microencapsulation. However, at high temperature of 60C, the oxidative stability decreased significantly in all cases but it was improved to some extent by microencapsulation.
引用
收藏
页码:549 / 560
页数:12
相关论文
共 50 条
[1]
ALHAKIM K, 2004, DRYING 2004
[2]
Effects of process variables on the denaturation of whey proteins during spray drying [J].
Anandharamakrishnan, C. ;
Rielly, C. D. ;
Stapley, A. G. F. .
DRYING TECHNOLOGY, 2007, 25 (4-6) :799-807
[3]
[Anonymous], [No title captured]
[4]
Maltodextrin molecular weight distribution influence on the glass transition temperature and viscosity in aqueous solutions [J].
Avaltroni, F ;
Bouquerand, PE ;
Normand, V .
CARBOHYDRATE POLYMERS, 2004, 58 (03) :323-334
[5]
Effect of water activity on the stability to oxidation of spray-dried encapsulated orange peel oil using mesquite gum (Prosopis juliflora) as wall material [J].
Beristain, CI ;
Azuara, E ;
Vernon-Carter, EJ .
JOURNAL OF FOOD SCIENCE, 2002, 67 (01) :206-211
[6]
Spray-dried encapsulation of cardamom (Elettaria cardamomum) essential oil with mesquite (Prosopis juliflora) gum [J].
Beristain, CI ;
García, HS ;
Vernon-Carter, EJ .
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2001, 34 (06) :398-401
[7]
Problems associated with spray drying of sugar-rich foods [J].
Bhandari, BR ;
Datta, N ;
Howes, T .
DRYING TECHNOLOGY, 1997, 15 (02) :671-684
[8]
Effects of agglomeration on the properties of spray-dried encapsulated flavours [J].
Buffo, RA ;
Probst, K ;
Zehentbauer, G ;
Luo, Z ;
Reineccius, GA .
FLAVOUR AND FRAGRANCE JOURNAL, 2002, 17 (04) :292-299
[9]
BUMA TJ, 1971, NETH MILK DAIRY J-NE, V25, P159
[10]
Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors [J].
Carolina, Busso Casati ;
Carolina, Schebor ;
Zamora, Maria C. ;
Jorge, Chirife .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2007, 40 (10) :1792-1797