A comparative study of encapsulation of carotenoid enriched-flaxseed oil and flaxseed oil by spray freeze-drying and spray drying techniques

Elik A., Yanik D., Gogus F.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.143, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 143
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.lwt.2021.111153
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database
  • Eskişehir Osmangazi Üniversitesi Adresli: Hayır

Özet

Encapsulation of carotenoid enriched flaxseed oil was performed by spray freeze-drying by using sixteen different emulsion formulations. Emulsions, which contain various concentrations of carotenoid enriched flaxseed oil (6, 9, 12 and 15% w/w) and ratios of maltodextrin/(pectin+wax) (3:1, 6:1, 9:1 and 12:1 g/g), were encapsulated to determine the emulsion formulation with the highest encapsulation efficiency. The best-chosen emulsion formulation was processed also with spray drying to compare the produced powders in terms of the encapsulation efficiency, moisture content, particle size, flowing and morphological properties. It was found that the spray freeze-drying technique had a lower encapsulation efficiency but better flow properties. The effect of carotenoids was discussed for both encapsulation techniques and oxidative stability of the powders at 45 d of storage. Moreover, the addition of carotenoids resulted in products that were more stable in terms of oxidation.