Effect of different combinations of maltodextrin, gum arabic and whey protein concentrate on the encapsulation behavior and oxidative stability of spray dried drumstick (Moringa oleifera) oil

被引：181
作者：
Premi, Monica [1 ]
Sharma, H. K. [2 ]
机构：
[1] Jaipur Natl Univ, Dept Food Technol, Jaipur 302017, Rajasthan, India
[2] Sant Longowal Inst Engn & Technol, Dept Food Engn & Technol, Sangrur 148016, Punjab, India
来源：
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2017年 / 105卷
关键词：
Drumstick oil; Spray drying; Physical characteristics; RESPONSE-SURFACE METHODOLOGY; CARRIER AGENTS; WALL MATERIALS; FISH-OIL; MICROENCAPSULATION; POWDER; EFFICIENCY; OPTIMIZATION;
D O I：
10.1016/j.ijbiomac.2017.07.160
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The objective of the present study was to investigate the effect of different combinations of carrier agents (Maltodextrin, gum arabic and whey protein concentrate) on the emulsion properties, encapsulation efficiency and oxidative stability of encapsulated drumstick oil powder (EDOP), produced by spray drying to increase its usage as an active ingredient. Feed emulsion characteristics were studied in terms of emulsion stability, droplet size, viscosity and surface charge. Obtained spray dried EDOP was characterized for physical and flow properties, microstructure and oxidative stability. EDOP obtained from the MD:GA emulsion showed higher encapsulation efficiency than MD:WPC. Higher encapsulation efficiency along with medium flow properties and better oxidative stability was observed with microcapsules obtained by MD:GA carrier agent. Microstructure of EDOP with MD:GA showed no cracks, smother appearance with continuous wall. EDOP with MD:GA had better stability and were stable at 45 degrees C, which confirms the protective effect of this carrier agent in encapsulating the drumstick oil. (C) 2017 Elsevier B.V. All rights reserved.
引用
收藏
页码：1232 / 1240
页数：9
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