Development and Characterization of Phytosterol-Enriched Oil Microcapsules for Foodstuff Application

2.50
Hdl Handle:
http://hdl.handle.net/2436/620726
Title:
Development and Characterization of Phytosterol-Enriched Oil Microcapsules for Foodstuff Application
Authors:
Tolve, Roberta ( 0000-0002-3384-0888 ) ; Condelli, Nicola; Can, Aygül; Tchuenbou-Magaia, Fideline Laure ( 0000-0003-3311-3696 )
Abstract:
Phytosterols are lipophilic compounds contained in plants and have several biological activities. The use of phytosterols in food fortification is hampered due to their high melting temperature, chalky taste, and low solubility in an aqueous system. Also, phytosterols are easily oxidized and are poorly absorbed by the human body. Formulation engineering coupled with microencapsulation could be used to overcome these problems. The aim of this study was to investigate the feasibility of encapsulating soybean oil enriched with phytosterols by spray-drying using ternary mixtures of health-promoting ingredients, whey protein isolate (WPI), inulin, and chitosan as carrier agents. The effect of different formulations and spray-drying conditions on the microencapsules properties, encapsulation efficiency, surface oil content, and oxidation stability were studied. It was found that spherical WPI-inulin-chitosan phytosterol-enriched soybean oil microcapsules with an average size below 50 μm could be produced with good encapsulation efficiency (85%), acceptable level of surface oil (11%), and water activity (0.2–0.4) that meet industrial requirements. However, the microcapsules showed very low oxidation stability with peroxide values reaching 101.7 meq O2/kg of oil just after production, and further investigations and optimization are required before any industrial application of this encapsulated system.
Citation:
Development and Characterization of Phytosterol-Enriched Oil Microcapsules for Foodstuff Application 2017 Food and Bioprocess Technology
Publisher:
Springer Link
Journal:
Food and Bioprocess Technology
Issue Date:
30-Sep-2017
URI:
http://hdl.handle.net/2436/620726
DOI:
10.1007/s11947-017-1990-4
Additional Links:
http://link.springer.com/10.1007/s11947-017-1990-4
Type:
Article
Language:
en
ISSN:
1935-5149
Appears in Collections:
Engineering and Technology

Full metadata record

DC FieldValue Language
dc.contributor.authorTolve, Robertaen
dc.contributor.authorCondelli, Nicolaen
dc.contributor.authorCan, Aygülen
dc.contributor.authorTchuenbou-Magaia, Fideline Laureen
dc.date.accessioned2017-10-04T08:51:04Z-
dc.date.available2017-10-04T08:51:04Z-
dc.date.issued2017-09-30-
dc.identifier.citationDevelopment and Characterization of Phytosterol-Enriched Oil Microcapsules for Foodstuff Application 2017 Food and Bioprocess Technologyen
dc.identifier.issn1935-5149en
dc.identifier.doi10.1007/s11947-017-1990-4-
dc.identifier.urihttp://hdl.handle.net/2436/620726-
dc.description.abstractPhytosterols are lipophilic compounds contained in plants and have several biological activities. The use of phytosterols in food fortification is hampered due to their high melting temperature, chalky taste, and low solubility in an aqueous system. Also, phytosterols are easily oxidized and are poorly absorbed by the human body. Formulation engineering coupled with microencapsulation could be used to overcome these problems. The aim of this study was to investigate the feasibility of encapsulating soybean oil enriched with phytosterols by spray-drying using ternary mixtures of health-promoting ingredients, whey protein isolate (WPI), inulin, and chitosan as carrier agents. The effect of different formulations and spray-drying conditions on the microencapsules properties, encapsulation efficiency, surface oil content, and oxidation stability were studied. It was found that spherical WPI-inulin-chitosan phytosterol-enriched soybean oil microcapsules with an average size below 50 μm could be produced with good encapsulation efficiency (85%), acceptable level of surface oil (11%), and water activity (0.2–0.4) that meet industrial requirements. However, the microcapsules showed very low oxidation stability with peroxide values reaching 101.7 meq O2/kg of oil just after production, and further investigations and optimization are required before any industrial application of this encapsulated system.en
dc.language.isoenen
dc.publisherSpringer Linken
dc.relation.urlhttp://link.springer.com/10.1007/s11947-017-1990-4en
dc.rightsArchived with thanks to Food and Bioprocess Technologyen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectPhytosterolsen
dc.subjectMicroencapsulationen
dc.subjectSpray dryingen
dc.subjectInulinen
dc.subjectChitosanen
dc.subjectWhey protein isolateen
dc.subjectEmulsionen
dc.titleDevelopment and Characterization of Phytosterol-Enriched Oil Microcapsules for Foodstuff Applicationen
dc.typeArticleen
dc.identifier.journalFood and Bioprocess Technologyen
dc.date.accepted2017-08-
rioxxterms.funderInternalen
rioxxterms.identifier.projectUoW041017FTMen
rioxxterms.versionAMen
rioxxterms.licenseref.urihttps://creativecommons.org/CC BY-NC-ND 4.0en
rioxxterms.licenseref.startdate2018-09-30en
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