Microencapsulation of grape seed oil by spray drying

BÖGER, Bruna Raquel; GEORGETTI, Sandra Regina; KUROZAWA, Louise Emy

doi:10.1590/fst.04417

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Research Paper • Food Sci. Technol 38 (2) • Apr-Jun 2018 • https://doi.org/10.1590/fst.04417 copy

Microencapsulation of grape seed oil by spray drying

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

In the search for alternative wall materials to replace gum Arabic (GA), a good but expensive encapsulating agent, this work aimed to evaluate the effectiveness of maltodextrin 10DE in combination with GA (GA/MD, 50:50 ratio) for the microencapsulation of grape seed oil by spray drying. The addition of maltodextrin to gum Arabic did not influence the mean particle diameter, powder bulk density, encapsulation efficiency or the total oil retained in the microspheres. Although the oil encapsulated with GA showed greater retention of phenolic compounds after spray drying, the sample encapsulated with GA/MD had greater ferric reduction antioxidant power and DPPH radical scavenging activity, and a lower peroxide index.

Keywords:
microencapsulation; grape seed oil; antioxidant activity; maltodextrin; encapsulation efficiency; lipid oxidation

Parameters	GA	GA/MD
Total oil content (%)	9.19 ± 0.14 a	9.13 ± 0.09 a
Surface oil content (%) Oil retention (%)	2.95 ± 0.1 b 92.00 ± 1.41 a	3.30 ± 0.04 a 91.50 ± 0.71 a
Encapsulation efficiency (%)	67.92 ± 1.55 a	63.47 ± 0.49 a
Moisture content (%, wet basis)	5.51 ± 0.07 a	4.15 ± 0.3 b
Water activity	0.21 ± 0.02 b	0.30 ± 0.01 a
Bulk density (g/cm³)	0.39 ± 0.00 a	0.40 ± 0.00 a
Span	2.01 ± 0.03 a	2.00 ± 0.05 a
Mean particle diameter D₄₃ (µm)	27.28 ± 0.51 a	26.96 ± 0.46 a
Surface area (m²/g)	0.60 ± 0.004 b	0.61 ± 0.01 a

		GA	GA/MD	Control
Fatty acids (%)	c 14:0	0.1 ± 0.0 a	0.1 ± 0.0 a	0.1 ± 0.0 a
	c 16:0	8.8 ± 0.3 a	8.8 ± 0.2 a	8.8 ± 0.1 a
	c 18:0	3.3 ± 0.1 a	3.2 ± 0.0 a	3.2 ± 0.1 a
	c 18:1	20.9 ± 0.0 a	20.9 ± 0.1 a	20.8 ± 0.2 a
	c 18:2	65.7 ± 0.2 a	65.8 ± 0.1 a	65.9 ± 0.2 a
	c 18:3	0.7 ± 0.1 a	0.6 ± 0.0 a	0.7 ± 0.1 a
	c 20:0	nd	0.1 ± 0.0 a	0.1 ± 0.0 a
	SFA	12.3 ± 0.2 a	12.2 ± 0.2 a	12.1 ± 0.1 a
	MUFA	21.0 ± 0.0 a	21.0 ± 0.1 a	20.9 ± 0.1 a
	PUFA	66.4 ± 0.3 a	66.4 ± 0.1 a	66.6 ± 0.1 a
Phenolic compounds content (mg gallic acid/g oil)		32.3 ± 0.4 c	41.6 ± 0.1 b	68.8 ± 0.2 a
DPPH (mM Trolox/g oil)		11.9 ± 1.1 b	17.3 ± 2.1 b	44.1 ± 1.7 a
FRAP (mM Trolox/g oil)		27.3 ± 1.4 b	37.3 ± 0.3 a	16.9 ± 0.5 c
Peroxide index (meq/kg oil)		27.0 ± 0.6 a	22.5 ± 0.1 b	4.6 ± 0.2 c

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] * Corresponding author: louisek@unicamp.br