Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6665348 | Journal of Food Engineering | 2015 | 33 Pages |
Abstract
The study is aimed to enhance the stability of poppy-seed oil by microencapsulation technology using arabic gum and gelatin as wall materials. Poppy-seed oil microcapsules were successfully prepared by complex coacervation followed by spray dying method. The characterization of poppy-seed oil microcapsules were conducted by scanning electron micrograph (SEM), Fourier transform infrared (FT-IR) spectroscopy, differential scanning calorimetry (DSC), thermal analysis (TGA) and X-ray diffraction (XRD) techniques. The different ratio of oil to arabic gum/gelatin on microcapsules property was evaluated and 1:3 was selected as the optimal proportion. SEM showed that the microcapsules exhibited spherical shape and regular distribution. The encapsulation efficiency (EE) was 76.8% and loading capacity (LC) was 18.2% for the optimal formulation. The oxidation of encapsulated poppy-seed oil revealed that microcapsules can enhance the storage stability. Microcapsules show the good performance for poppy-seed oil that can be used in food industries.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Xun Yang, Na Gao, Liandong Hu, Jianli Li, Yongbing Sun,