TY - JOUR
T1 - Characterization of spray drying microencapsulation of almond oil into taro starch spherical aggregates
AU - Hoyos-Leyva, J. D.
AU - Bello-Perez, L. A.
AU - Agama-Acevedo, J. E.
AU - Alvarez-Ramirez, J.
AU - Jaramillo-Echeverry, L. M.
N1 - Publisher Copyright:
© 2018 Elsevier Ltd
PY - 2019/3
Y1 - 2019/3
N2 - Taro starch spherical aggregates have good potential as wall material for microencapsulation of hydrophobic compounds. This study considered these spherical aggregates for protection of almond oil against oxidative stress. Encapsulation efficiency, microcapsules morphology and physical and chemical stability of the microcapsules were determined. The total encapsulation efficiency (TE) was 56.0 ± 0.6%, while the effective encapsulation efficiency was 37.5 ± 0.5%. The size of the microcapsules was in the range 1.6–31.1 μm, with porous structure that allows the flow of solvents through the intraparticle cavities. It was found that the almond oil was located mostly in the internal cavities of the spherical aggregates. Spray drying induced an increase in the peroxide value of the almond oil at the time of microencapsulation, which in turn enhanced the chemical stability. The maximum physical stability of the microcapsules was found around 8.2 g∙100 g−1 of moisture content for temperatures in the range 25–45 °C of storage. Overall, the results showed that the spherical aggregates provide protection against oxidation reactions to microencapsulated almond oil.
AB - Taro starch spherical aggregates have good potential as wall material for microencapsulation of hydrophobic compounds. This study considered these spherical aggregates for protection of almond oil against oxidative stress. Encapsulation efficiency, microcapsules morphology and physical and chemical stability of the microcapsules were determined. The total encapsulation efficiency (TE) was 56.0 ± 0.6%, while the effective encapsulation efficiency was 37.5 ± 0.5%. The size of the microcapsules was in the range 1.6–31.1 μm, with porous structure that allows the flow of solvents through the intraparticle cavities. It was found that the almond oil was located mostly in the internal cavities of the spherical aggregates. Spray drying induced an increase in the peroxide value of the almond oil at the time of microencapsulation, which in turn enhanced the chemical stability. The maximum physical stability of the microcapsules was found around 8.2 g∙100 g−1 of moisture content for temperatures in the range 25–45 °C of storage. Overall, the results showed that the spherical aggregates provide protection against oxidation reactions to microencapsulated almond oil.
KW - Encapsulation efficiency
KW - Integral entropy
KW - Oil oxidative stability
KW - Spherical aggregates
KW - Thermodynamics
UR - http://www.scopus.com/inward/record.url?scp=85057835727&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2018.11.079
DO - 10.1016/j.lwt.2018.11.079
M3 - Artículo
SN - 0023-6438
VL - 101
SP - 526
EP - 533
JO - LWT
JF - LWT
ER -