NDLI: Quality evaluation of peony seed oil spray-dried in different combinations of wall materials during encapsulation and storage

Content Provider	Springer Nature Link
Author	Shi, Yan Wang, Shu jie Tu, Zong cai Wang, Hui Li, Ru yi Zhang, Lu Huang, Tao Su, Ting Li, Cui
Copyright Year	2016
Abstract	This study aimed at evaluating the performance of peony seed oil microencapsulated by spray drying during encapsulation and storage. Four different combinations of gum arabic (GA), corn syrup (CS), whey protein concentrate (WPC) and sodium caseinate (CAS) were used to encapsulate peony seed oil. The best encapsulation efficiency was obtained for CAS/CS followed by the CAS/GA/CS combination with the encapsulation ratio of 93.71 and 92.80 %, respectively, while the lowest encapsulation efficiency was obtained for WPC/GA/CS (85.96 %). Scanning electron microscopy and confocal laser scanning microscopy revealed that the particles were spherical in shape and did not exhibit apparent cracks or fissures, and gum arabic was uniformly distributed across the wall of the microcapsules. Oxidative stability study indicated that the CAS/GA/CS combination presented the best protection against lipid oxidation and the smallest loss of polyunsaturated fatty acid content among all of the formulas as measured by gas chromatography. Therefore, CAS/GA/CS could be promising materials encapsulate peony seed oil with high encapsulation efficiency and minimal lipid oxidation.
Starting Page	2597
Ending Page	2605
Page Count	9
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	53
Issue Number	6
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2016-06-21
Publisher Place	New Delhi
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Peony seed oil Microencapsulation Spray drying Encapsulation efficiency Oxidative stability Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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