Effect of different combinations of maltodextrin, gum arabic and whey protein concentrate on the encapsulation behavior and oxidative stability of spray dried drumstick (Moringa oleifera) oil
•MD:GA emulsions were kinetically stable.•MD:GA microcapsules had higher encapsulation efficiency and lower surface oil.•MD:GA microcapsules had higher bulk density and lower porosity.•MD:GA micrographs showed smooth spherical microcapsules with continuous wall.•MD:GA showed medium flowing propertie...
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| Veröffentlicht in: | International journal of biological macromolecules 2017-12, Vol.105 (Pt 1), p.1232-1240 |
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| container_title | International journal of biological macromolecules |
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| creator | Premi, Monica Sharma, H.K. |
| description | •MD:GA emulsions were kinetically stable.•MD:GA microcapsules had higher encapsulation efficiency and lower surface oil.•MD:GA microcapsules had higher bulk density and lower porosity.•MD:GA micrographs showed smooth spherical microcapsules with continuous wall.•MD:GA showed medium flowing properties with better oxidative stability.
The objective of the present study was to investigate the effect of different combinations of carrier agents (Maltodextrin, gum arabic and whey protein concentrate) on the emulsion properties, encapsulation efficiency and oxidative stability of encapsulated drumstick oil powder (EDOP), produced by spray drying to increase its usage as an active ingredient. Feed emulsion characteristics were studied in terms of emulsion stability, droplet size, viscosity and surface charge. Obtained spray dried EDOP was characterized for physical and flow properties, microstructure and oxidative stability. EDOP obtained from the MD:GA emulsion showed higher encapsulation efficiency than MD:WPC. Higher encapsulation efficiency along with medium flow properties and better oxidative stability was observed with microcapsules obtained by MD:GA carrier agent. Microstructure of EDOP with MD:GA showed no cracks, smother appearance with continuous wall. EDOP with MD:GA had better stability and were stable at 45°C, which confirms the protective effect of this carrier agent in encapsulating the drumstick oil. |
| doi_str_mv | 10.1016/j.ijbiomac.2017.07.160 |
| format | Article |
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The objective of the present study was to investigate the effect of different combinations of carrier agents (Maltodextrin, gum arabic and whey protein concentrate) on the emulsion properties, encapsulation efficiency and oxidative stability of encapsulated drumstick oil powder (EDOP), produced by spray drying to increase its usage as an active ingredient. Feed emulsion characteristics were studied in terms of emulsion stability, droplet size, viscosity and surface charge. Obtained spray dried EDOP was characterized for physical and flow properties, microstructure and oxidative stability. EDOP obtained from the MD:GA emulsion showed higher encapsulation efficiency than MD:WPC. Higher encapsulation efficiency along with medium flow properties and better oxidative stability was observed with microcapsules obtained by MD:GA carrier agent. Microstructure of EDOP with MD:GA showed no cracks, smother appearance with continuous wall. EDOP with MD:GA had better stability and were stable at 45°C, which confirms the protective effect of this carrier agent in encapsulating the drumstick oil.</description><identifier>ISSN: 0141-8130</identifier><identifier>EISSN: 1879-0003</identifier><identifier>DOI: 10.1016/j.ijbiomac.2017.07.160</identifier><identifier>PMID: 28757420</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Capsules ; Drumstick oil ; Gum Arabic - chemistry ; Lipids - chemistry ; Moringa oleifera - chemistry ; Oxidation-Reduction ; Particle Size ; Physical characteristics ; Plant Oils - chemistry ; Polysaccharides - chemistry ; Porosity ; Spray drying ; Viscosity ; Water - chemistry ; Whey Proteins - chemistry</subject><ispartof>International journal of biological macromolecules, 2017-12, Vol.105 (Pt 1), p.1232-1240</ispartof><rights>2017 Elsevier B.V.</rights><rights>Copyright © 2017 Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c368t-3a2b7f69b6d8d4c592ddfaf6ccb926bfeb314d6cbe5e8df43d72420f50b2235d3</citedby><cites>FETCH-LOGICAL-c368t-3a2b7f69b6d8d4c592ddfaf6ccb926bfeb314d6cbe5e8df43d72420f50b2235d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0141813017309522$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3536,27903,27904,65309</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28757420$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Premi, Monica</creatorcontrib><creatorcontrib>Sharma, H.K.</creatorcontrib><title>Effect of different combinations of maltodextrin, gum arabic and whey protein concentrate on the encapsulation behavior and oxidative stability of spray dried drumstick (Moringa oleifera) oil</title><title>International journal of biological macromolecules</title><addtitle>Int J Biol Macromol</addtitle><description>•MD:GA emulsions were kinetically stable.•MD:GA microcapsules had higher encapsulation efficiency and lower surface oil.•MD:GA microcapsules had higher bulk density and lower porosity.•MD:GA micrographs showed smooth spherical microcapsules with continuous wall.•MD:GA showed medium flowing properties with better oxidative stability.
The objective of the present study was to investigate the effect of different combinations of carrier agents (Maltodextrin, gum arabic and whey protein concentrate) on the emulsion properties, encapsulation efficiency and oxidative stability of encapsulated drumstick oil powder (EDOP), produced by spray drying to increase its usage as an active ingredient. Feed emulsion characteristics were studied in terms of emulsion stability, droplet size, viscosity and surface charge. Obtained spray dried EDOP was characterized for physical and flow properties, microstructure and oxidative stability. EDOP obtained from the MD:GA emulsion showed higher encapsulation efficiency than MD:WPC. Higher encapsulation efficiency along with medium flow properties and better oxidative stability was observed with microcapsules obtained by MD:GA carrier agent. Microstructure of EDOP with MD:GA showed no cracks, smother appearance with continuous wall. EDOP with MD:GA had better stability and were stable at 45°C, which confirms the protective effect of this carrier agent in encapsulating the drumstick oil.</description><subject>Capsules</subject><subject>Drumstick oil</subject><subject>Gum Arabic - chemistry</subject><subject>Lipids - chemistry</subject><subject>Moringa oleifera - chemistry</subject><subject>Oxidation-Reduction</subject><subject>Particle Size</subject><subject>Physical characteristics</subject><subject>Plant Oils - chemistry</subject><subject>Polysaccharides - chemistry</subject><subject>Porosity</subject><subject>Spray drying</subject><subject>Viscosity</subject><subject>Water - chemistry</subject><subject>Whey Proteins - chemistry</subject><issn>0141-8130</issn><issn>1879-0003</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFUUtv1DAQthCILoW_UPlYJLLYTuIkN1BVHlIRFzhbfoy7syTxYjvb7q_jr-Httly52Nb4e8zMR8gFZ2vOuHy_XePWYJi0XQvGuzXr1lyyZ2TF-26oGGP1c7JivOFVz2t2Rl6ltC1V2fL-JTkTfdd2jWAr8ufae7CZBk8dlmeEOVMbJoOzzhjmdPyZ9JiDg_sccX5Hb5eJ6qgNWqpnR-82cKC7GDLgXJizLQpRZ6BhpnkDFGard2kZH-SogY3eY4gP1HCPrpT3QFMueiPmw9Eu7aI-UBcRXDmXKWW0v-jlt1DsbzUNI2BpVL-lAcfX5IXXY4I3j_c5-fnp-sfVl-rm--evVx9vKlvLPle1FqbzcjDS9a6x7SCc89pLa80gpPFgat44aQ200Dvf1K4TZT--ZUaIunX1Obk86ZZJfy-QspowWRhHPUNYkuKDaPpeDl1XoPIEtTGkFMGrXcRJx4PiTB3DU1v1FJ46hqdYp0p4hXjx6LGYCdw_2lNaBfDhBIAy6R4hqmSx7BccxhKicgH_5_EXUyC0sw</recordid><startdate>201712</startdate><enddate>201712</enddate><creator>Premi, Monica</creator><creator>Sharma, H.K.</creator><general>Elsevier B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>201712</creationdate><title>Effect of different combinations of maltodextrin, gum arabic and whey protein concentrate on the encapsulation behavior and oxidative stability of spray dried drumstick (Moringa oleifera) oil</title><author>Premi, Monica ; Sharma, H.K.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c368t-3a2b7f69b6d8d4c592ddfaf6ccb926bfeb314d6cbe5e8df43d72420f50b2235d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Capsules</topic><topic>Drumstick oil</topic><topic>Gum Arabic - chemistry</topic><topic>Lipids - chemistry</topic><topic>Moringa oleifera - chemistry</topic><topic>Oxidation-Reduction</topic><topic>Particle Size</topic><topic>Physical characteristics</topic><topic>Plant Oils - chemistry</topic><topic>Polysaccharides - chemistry</topic><topic>Porosity</topic><topic>Spray drying</topic><topic>Viscosity</topic><topic>Water - chemistry</topic><topic>Whey Proteins - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Premi, Monica</creatorcontrib><creatorcontrib>Sharma, H.K.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>International journal of biological macromolecules</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Premi, Monica</au><au>Sharma, H.K.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of different combinations of maltodextrin, gum arabic and whey protein concentrate on the encapsulation behavior and oxidative stability of spray dried drumstick (Moringa oleifera) oil</atitle><jtitle>International journal of biological macromolecules</jtitle><addtitle>Int J Biol Macromol</addtitle><date>2017-12</date><risdate>2017</risdate><volume>105</volume><issue>Pt 1</issue><spage>1232</spage><epage>1240</epage><pages>1232-1240</pages><issn>0141-8130</issn><eissn>1879-0003</eissn><abstract>•MD:GA emulsions were kinetically stable.•MD:GA microcapsules had higher encapsulation efficiency and lower surface oil.•MD:GA microcapsules had higher bulk density and lower porosity.•MD:GA micrographs showed smooth spherical microcapsules with continuous wall.•MD:GA showed medium flowing properties with better oxidative stability.
The objective of the present study was to investigate the effect of different combinations of carrier agents (Maltodextrin, gum arabic and whey protein concentrate) on the emulsion properties, encapsulation efficiency and oxidative stability of encapsulated drumstick oil powder (EDOP), produced by spray drying to increase its usage as an active ingredient. Feed emulsion characteristics were studied in terms of emulsion stability, droplet size, viscosity and surface charge. Obtained spray dried EDOP was characterized for physical and flow properties, microstructure and oxidative stability. EDOP obtained from the MD:GA emulsion showed higher encapsulation efficiency than MD:WPC. Higher encapsulation efficiency along with medium flow properties and better oxidative stability was observed with microcapsules obtained by MD:GA carrier agent. Microstructure of EDOP with MD:GA showed no cracks, smother appearance with continuous wall. EDOP with MD:GA had better stability and were stable at 45°C, which confirms the protective effect of this carrier agent in encapsulating the drumstick oil.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>28757420</pmid><doi>10.1016/j.ijbiomac.2017.07.160</doi><tpages>9</tpages></addata></record> |
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| identifier | ISSN: 0141-8130 |
| ispartof | International journal of biological macromolecules, 2017-12, Vol.105 (Pt 1), p.1232-1240 |
| issn | 0141-8130 1879-0003 |
| language | eng |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Capsules Drumstick oil Gum Arabic - chemistry Lipids - chemistry Moringa oleifera - chemistry Oxidation-Reduction Particle Size Physical characteristics Plant Oils - chemistry Polysaccharides - chemistry Porosity Spray drying Viscosity Water - chemistry Whey Proteins - chemistry |
| title | Effect of different combinations of maltodextrin, gum arabic and whey protein concentrate on the encapsulation behavior and oxidative stability of spray dried drumstick (Moringa oleifera) oil |
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