Effect of Wall Materials and Inlet Air Temperatures on Physical Properties of Microencapsulated of Olive Oil Powder
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Date
2018-05
Journal Title
Journal ISSN
Volume Title
Publisher
Excellent Publishers
Abstract
The objective of this study was to evaluate the effect of different wall materials and the
processing parameters on the microencapsulation of olive oil by spray drying. Casein,
maltodextrin and guar gum were used to produce olive microcapsules. Different
combination of wall materials (casein/maltodextrin at 1:1 ratio, casein/maltodextrin at 1:2
ratio, maltodextrin/guar gum and casein/maltodextrin/guar gum) and inlet air temperature
(140, 160 and 180˚C), for a total of 4 combination of emulsions were prepared. The feed
emulsions were characterized for stability and viscosity followed by drying of emulsions
in a laboratory scale spray dryer and the resulting particles were analyzed for
encapsulation efficiency, moisture content, water activity and flowing characteristics of
powder. Among the four wall material combinations evaluated, the combination of casein,
maltodextrin and guar gum combination (1:1.98:0.02 ratios) showed the best performance,
with the highest encapsulation efficiency.
Description
TNV_Ijcmas_2018_7(5)2391-2402
Keywords
Veterinary Science