NDLI: Microencapsulation of wheat germ oil

Content Provider	Springer Nature Link
Author	Yazicioglu, Basak Sahin, Serpil Sumnu, Gulum
Copyright Year	2014
Abstract	Wheat germ oil (WGO) is beneficial for health since it is a rich source of omega-3, omega-6 and tocopherol. However, as it contains polyunsaturated fatty acids, it is prone to oxidation. The aim of this study was to encapsulate wheat germ oil and determine the effects of core to coating ratio, coating materials ratio and ultrasonication time on particle size distribution of emulsions and encapsulation efficiency (EE) and surface morphology of capsules. Maltodextrin (MD) and whey protein concentrate (WPC) at different ratios (3:1, 2:2, 1:3) were used as coating materials. Total solid content of samples was 40 % (w/w). Five core to coating ratios (1:8, 1:4, 1:2, 3:4, 1:1) were tried. Ultrasound was used at 320 W and 20 kHz for 2, 5, 10 min to obtain emulsions. Then, emulsions were freeze dried to obtain microcapsules. It was observed that, increasing WPC ratio in the coating resulted in higher encapsulation efficiency and smaller particle size. Microcapsules prepared with MD:WPC ratio of 1:3 were found to have higher EE (74.35–89.62 %). Increase in oil load led to decrease in EE. Thus 1:8 core to coating ratio gave better results. Increasing ultrasonication time also had a positive effect on encapsulation efficiency.
Starting Page	3590
Ending Page	3597
Page Count	8
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	52
Issue Number	6
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2014-06-04
Publisher Place	New Delhi
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Encapsulation efficiency Microencapsulation Wheat germ oil Ultrasonication Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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