当前位置： SCI文献检索 > INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES期刊下所有文献 > 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.

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.

Abstract：

: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.

journal_name

Int J Biol Macromol

journal_title

International journal of biological macromolecules

authors

Premi M,Sharma HK

doi

10.1016/j.ijbiomac.2017.07.160

subject

Has Abstract

pub_date

2017-12-01 00:00:00

pages

1232-1240

issue

Pt 1

eissn

0141-8130

issn

1879-0003

pii

S0141-8130(17)30952-2

journal_volume

105

pub_type

杂志文章

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