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Microencapsulation of a‐linolenic acid‐rich garden cress seed oil: Physical characteristics and oxidative stability.

Umesha, S. S. and Manohar, B. and Akhilender Naidu, K. (2013) Microencapsulation of a‐linolenic acid‐rich garden cress seed oil: Physical characteristics and oxidative stability. European Journal of Lipid Science and Technology, 115. pp. 1474-1482.

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Abstract

Microencapsulation of garden cress oil (GCO) using different wall materials such as sodium caseinate (SACA), whey protein concentrate (WPC), blend of maltodextrin and gum arabica (MDGA) and skimmed milk powder (SKM) was examined using spray‐drying method. Physicochemical properties of GCO microencapsules were evaluated with reference to encapsulate size, shape, surface oil, encapsulation efficiency and oxidative stability as a function of storage temperature and time. The surface oil content increased significantly and microencapsulation efficiency (ME) decreased as oil/wall material ratio increased irrespective of type of wall material used. Highest ME efficiency of 85.4% was obtained with SACA followed by WPC, MDGA, and SKM. The particle sizes of microencapsulae were in the range of 13.3–31.3mm and no significant change was observed with respect to the type of wall material and oil/wall material ratio. The influence of microencapsulation on fatty acid profile was evaluated especially with respect to a‐linolenic acid levels in microencapsules. SACA offered good oxidative stability and the microencapsulation process did not affect fatty‐acid composition of GCO. Thus, the encapsulated GCO powder can be supplemented in food products to enhance plant‐based n‐3 fatty acid.

Item Type: Article
Uncontrolled Keywords: Gum arabica and maltodextrin Microencapsulation Oxidative stability Skimmed milk powder Sodium caseinate Whey protein
Subjects: 600 Technology > 08 Food technology > 07 Food Engineering
Divisions: Dept. of Biochemistry
Food Engineering
Depositing User: Users 228 not found.
Date Deposited: 13 Feb 2012 11:37
Last Modified: 28 Dec 2016 08:44
URI: http://ir.cftri.com/id/eprint/10523

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