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

GUNEL, ZEHRA

doi:10.1590/0001-3765202420220448

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ENGINEERING SCIENCES • An. Acad. Bras. Ciênc. 96 (2) • 2024 • https://doi.org/10.1590/0001-3765202420220448 copy

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

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

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 °C). TOTOX values were assessed as indicators of oxidation, with values exceeding 30 indicating oxidation of the samples. Of the samples stored at 60 °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.

Key words
Apricot kernel oil; mushroom by-product; oxidative stability; spray drying

Chemical Properties	Values
Moisture content (%)	3.12±0.02
Water activity	0.26±0.00
Lipid (g/100 g dm)	1.19±0.03
Protein (g/100 g dm)	20.02±1.19
Ashes (g/100 g dm)	9.96±1.01
Carbohydrate (g/100 g dm)	68.83±2.23
Total phenolic content (g gallic acid/100 g dm)	0.96±0.01
Antioxidant activity (DPPH assay) (g Trolox/100 g dm)	2.21±0.04
Ergosterol (g/100 g dm)	0.096±0.004

Properties	Control	Mushroom By-Product
Product yield (%)	78.52^a±2.14	62.56^b±1.11
Encapsulation efficiency (%)	90.79^a±1.12	82.88^b±0.78
Moisture content (%)	1.91^a±0.03	1.62^b±0.04
Water activity	0.179^a±0.008	0.159^b±0.006
Bulk density (kg/m³)	386.22^a±11.10	349.52^b±21.13
Hygroscopicity (%)	12.56^a±0.96	14.02^a±0.09
Solubility (%)	87.30^a±2.16	72.11^b±1.19
Particle size (µm)	20.13^b±1.14	32.16^a±2.10
Span	1.44^a±0.03	1.19^b±0.09

Storage Temperature	Storage Days	AKO	C-AKO	M-AKO
20 °C	0	15.61^Be±0.08	16.81^Ad±0.06	16.40^Ad±0.06
	1	15.78^Ce±0.04	16.89^Ad±0.02	16.43^Bd±0.04
	5	16.71^Bd±0.03	17.50^Ac±0.00	16.74^Bd±0.02
	10	18.98^Ac±0.08	17.93^Bc±0.01	17.42^Cc±0.02
	15	23.24^Ab±0.08	20.33^Bb±0.03	18.17^Cb±0.04
	30	36.06^Aa±0.06	23.01^Ba±0.04	20.79^Ca±0.05
37 °C	0	15.61^Bf±0.08	16.81^Ae±0.06	16.40^Ae±0.06
	1	16.17^Ce±0.07	17.01^Ae±0.00	16.70^Be±0.03
	5	18.24^Ad±0.10	18.05^Bd±0.01	17.76^Cd±0.02
	10	19.77^Ac±0.09	18.91^Bc±0.07	18.58^Cc±0.01
	15	24.12^Ab±0.11	20.43^Bb±0.07	19.97^Cb±0.09
	30	44.14^Aa±0.14	25.06^Ba±0.10	22.76^Ca±0.12
60 °C	0	15.61^Bc±0.08	16.81^Ad±0.06	16.40^Ad±0.06
	1	22.10^Ab±0.08	18.97^Bc±0.04	18.74^Bc±0.10
	5	41.12^Aa±0.13	21.84^Bb±0.06	21.50^Cb±0.14
	10	-	40.57^Aa±0.09	37.05^Ba±0.08
	15	-	-	-
	30	-	-	-

		Dien (K₂₃₂)			Trien (K₂₇₀)
T (°C)	Days	AKO	C-AKO	M-AKO	AKO	C-AKO	M-AKO
20 °C	0	1.43^Ce±0.03	1.45^Ad±0.02	1.44^Bc±0.04	0.02^Be±0.00	0.02^Bd±0.00	0.03^Ad±0.01
	1	1.46^Bd±0.04	1.47^Ac±0.01	1.47^Ab±0.00	0.04^Ad±0.01	0.03^Bc±0.01	0.04^Ac±0.00
	5	1.45^Bd±0.00	1.47^Ac±0.01	1.47^Ab±0.01	0.04^Ad±0.02	0.04^Ac±0.02	0.03^Bd±0.00
	10	1.48^Ac±0.01	1.48^Ac±0.00	1.48^Ab±0.02	0.06^Ac±0.01	0.05^Bb±0.02	0.04^Cc±0.01
	15	1.51^Ab±0.05	1.50^Bb±0.03	1.49^Cb±0.06	0.08^Ab±0.00	0.05^Bb±0.00	0.05^Bb±0.00
	30	1.61^Aa±0.03	1.54^Ba±0.04	1.52^Ca±0.06	0.10^Aa±0.02	0.08^Ba±0.00	0.07^Ca±0.02
37 °C	0	1.43^Cf±0.03	1.45^Ae±0.02	1.44^Be±0.04	0.02^Bf±0.00	0.02^Be±0.00	0.03^Ad±0.01
	1	1.47^Ae±0.01	1.47^Ad±0.04	1.47^Ad±0.00	0.06^Ae±0.02	0.04^Bd±0.00	0.04^Bd±0.02
	5	1.49^Ad±0.07	1.48^Bd±0.05	1.48^Bd±0.00	0.08^Ad±0.02	0.05^Bd±0.01	0.05^Bc±0.01
	10	1.53^Ac±0.04	1.50^Bc±0.00	1.50^Bc±0.00	0.10^Ac±0.01	0.08^Bc±0.01	0.07^Cb±0.01
	15	1.60^Ab±0.00	1.54^Bb±0.01	1.52^Cb±0.04	0.13^Ab±0.03	0.10^Bb±0.02	0.08^Cb±0.00
	30	1.74^Aa±0.01	1.60^Ba±0.00	1.57^Ca±0.03	0.17^Aa±0.02	0.14^Ba±0.03	0.11^Ca±0.01
60 °C	0	1.43^Cf±0.03	1.45^Af±0.02	1.44^Bf±0.04	0.02^Bf±0.00	0.02^Bf±0.00	0.03^Af±0.01
	1	1.58^Ae±0.03	1.50^Be±0.03	1.49^Be±0.05	0.07^Ae±0.00	0.05^Be±0.01	0.05^Be±0.00
	5	1.67^Ad±0.02	1.62^Bd±0.02	1.60^Bd±0.00	0.11^Ad±0.00	0.09^Bd±0.03	0.07^Cd±0.02
	10	1.76^Ac±0.00	1.70^Bc±0.01	1.68^Cc±0.01	0.17^Ac±0.01	0.13^Bc±0.02	0.10^Cc±0.03
	15	1.88^Ab±0.00	1.81^Bb±0.03	1.79^Cb±0.01	0.22^Ab±0.01	0.16^Bb±0.00	0.14^Cb±0.02
	30	2.01^Aa±0.05	1.93^Ba±0.04	1.90^Ca±0.03	0.30^Aa±0.03	0.21^Ba±0.00	0.19^Ca±0.01

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