Microencapsulation of apricot kernel oil: Utilization of mushroom by-product as an emulsifier in oil-in-water emulsion

The present study investigated mushroom by-products as a substitute for emulsifiers in the microencapsulation of apricot kernel oil. Mushroom by-product emulsions were more viscous and had higher centrifugal (85.88 +/- 1.19 %) and kinetic (90.52 +/- 0.98 %) stability than control emulsions (Tween 20 was used as emulsifier). Additionally, spray -drying mushroom by-product emulsions yielded a high product yield (62.56 +/- 1.11 %). Furthermore, the oxidative stability of powder products containing mushroom by-products was observed to be higher than that of the control samples. For an accelerated oxidation test, the samples were kept at various temperatures (20, 37, and 60 degrees C). TOTOX values were assessed as indicators of oxidation, with values exceeding 30 indicating oxidation of the samples. Of the samples stored at 60 degrees C, the non-microencapsulated apricot kernel oil oxidized by the fifth day (41.12 +/- 0.13 TOTOX value), whereas the powder samples containing the mushroom by-products remained unoxidized until the end of the tenth day (37.05 +/- 0.08 TOTOX value). This study revealed that mushroom by-products could be a viable alternative for synthetic emulsifiers in the microencapsulation of apricot kernel oil. It has been observed that using mushroom by-products instead of synthetic emulsifiers in oil microencapsulation can also delay oxidative degradation in microencapsulated powders.