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Investigating the effects of spray drying conditions on the microencapsulation efficiency of pumpkin seed oil
Author(s) -
Geranpour Mansoureh,
EmamDjomeh Zahra,
Asadi Gholamhassan
Publication year - 2019
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13947
Subject(s) - maltodextrin , spray drying , response surface methodology , food science , peroxide value , gum arabic , air temperature , water content , chemistry , pulp and paper industry , microbiology and biotechnology , materials science , chromatography , biology , geotechnical engineering , climatology , engineering , geology
The aim of this study was investigating the effects of inlet drying air temperature, aspirator rate, and feed pump rate on microencapsulation of pumpkin seed oil (PSO). The laboratory spray dryer was used for microencapsulation of PSO. Gum Arabic, maltodextrin DE‐6, and whey protein concentrate were used as wall composition of the microcapsules. The dependent variables were moisture content (%W.b.), average particle size (µm), bulk density (kg/m 3 ), microencapsulation efficiency (%), and peroxide value (meq/Kg). The Response surface methodology (RSM) was utilized to find the relationship between the independent and dependent variables. Consequently, the optimal process conditions for microencapsulation of PSO was found to be inlet air temperature 141.51⁰C, aspirator rate 75%, and feed pump rate 15%. The scanning electron microscopy ( SEM ) was done on the optimal powders and fatty acid content measured by GC/MS before and after microencapsulation, to investigate the influence of microencapsulation on total unsaturated fatty acids. Practical application Worldwide concern about human health and the increase in diseases over the last few years cause a growing demand for nutritious and healthy compounds, such as PSO. Thus, functional food supplements have received due interest in the world. Microencapsulation of PSO has the potential to prevent its nutritional loss and protects the content of its fatty acids against oxidation by deducting its reactivity to the outside environment (e.g., air, heat, and light). So, finding an Ideal state for producing this product is crucial and will offer beneficial information for future research.