Influence of Wall Materials and Homogenization Pressure on Microencapsulation of Rice Bran Oil.
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| Title: | Influence of Wall Materials and Homogenization Pressure on Microencapsulation of Rice Bran Oil. |
|---|---|
| Authors: | Lai, Quoc Dat1,2 (AUTHOR) lqdat@hcmut.edu.vn, Doan, Ngoc Thuc Trinh1,2 (AUTHOR), Nguyen, Thi Thanh Trang1,2 (AUTHOR) |
| Source: | Food & Bioprocess Technology. Oct2021, Vol. 14 Issue 10, p1885-1896. 12p. |
| Subjects: | Rice oil, Rice bran, Maltodextrin, Microencapsulation, Whey protein concentrates, Sodium caseinate, Spray drying |
| Abstract: | Gamma oryzanol (γ-oryzanol), a bioactive ingredient in rice bran oil, has potential as a nutraceutical, pharmaceutical, and cosmeceutical. γ-Oryzanol is normally degraded through oxidation by oxygen and sunlight. Microencapsulation is a good alternative to preserve the organoleptic properties, antioxidants and bioactive compounds, and oxidative degradation of γ-oryzanol in rice bran oil. Thus, this study aimed to study and optimize the microencapsulation of rice bran oil by spray drying. The effects of carrier composition (mixtures of maltodextrin (MD) with whey protein concentrate (WPC), from 1 to 4 of MD, or sodium caseinate (NaCas), from 6 to 10 of MD), homogenization pressure (150-300 bar), and carrier to oil ration (1-4) on microencapsulation efficiency and yield, bulk density and moisture content of microcapsules were investigated. To optimize the rice bran oil microencapsulation, a carrier composed of MD and NaCas (8:1), moderate pressures (200–250 bar), and carrier to oil ratios of 3:1 were required. The significant influences of these factors on microencapsulation efficiency and yield were found. Meanwhile, the bulk density and moisture of microcapsules were only affected by carrier mixtures. The results of microencapsulation efficiency and yield of γ-oryzanol that obtained in optimal conditions were 85.23% and 72.12%, respectively. Microencapsulation was a potential method for protection of γ-oryzanol in rice bran oil. [ABSTRACT FROM AUTHOR] |
| Copyright of Food & Bioprocess Technology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 152743766 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Influence of Wall Materials and Homogenization Pressure on Microencapsulation of Rice Bran Oil. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Lai%2C+Quoc+Dat%22">Lai, Quoc Dat</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> lqdat@hcmut.edu.vn</i><br /><searchLink fieldCode="AR" term="%22Doan%2C+Ngoc+Thuc+Trinh%22">Doan, Ngoc Thuc Trinh</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Nguyen%2C+Thi+Thanh+Trang%22">Nguyen, Thi Thanh Trang</searchLink><relatesTo>1,2</relatesTo> (AUTHOR) – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Food+%26+Bioprocess+Technology%22">Food & Bioprocess Technology</searchLink>. Oct2021, Vol. 14 Issue 10, p1885-1896. 12p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Rice+oil%22">Rice oil</searchLink><br /><searchLink fieldCode="DE" term="%22Rice+bran%22">Rice bran</searchLink><br /><searchLink fieldCode="DE" term="%22Maltodextrin%22">Maltodextrin</searchLink><br /><searchLink fieldCode="DE" term="%22Microencapsulation%22">Microencapsulation</searchLink><br /><searchLink fieldCode="DE" term="%22Whey+protein+concentrates%22">Whey protein concentrates</searchLink><br /><searchLink fieldCode="DE" term="%22Sodium+caseinate%22">Sodium caseinate</searchLink><br /><searchLink fieldCode="DE" term="%22Spray+drying%22">Spray drying</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Gamma oryzanol (γ-oryzanol), a bioactive ingredient in rice bran oil, has potential as a nutraceutical, pharmaceutical, and cosmeceutical. γ-Oryzanol is normally degraded through oxidation by oxygen and sunlight. Microencapsulation is a good alternative to preserve the organoleptic properties, antioxidants and bioactive compounds, and oxidative degradation of γ-oryzanol in rice bran oil. Thus, this study aimed to study and optimize the microencapsulation of rice bran oil by spray drying. The effects of carrier composition (mixtures of maltodextrin (MD) with whey protein concentrate (WPC), from 1 to 4 of MD, or sodium caseinate (NaCas), from 6 to 10 of MD), homogenization pressure (150-300 bar), and carrier to oil ration (1-4) on microencapsulation efficiency and yield, bulk density and moisture content of microcapsules were investigated. To optimize the rice bran oil microencapsulation, a carrier composed of MD and NaCas (8:1), moderate pressures (200–250 bar), and carrier to oil ratios of 3:1 were required. The significant influences of these factors on microencapsulation efficiency and yield were found. Meanwhile, the bulk density and moisture of microcapsules were only affected by carrier mixtures. The results of microencapsulation efficiency and yield of γ-oryzanol that obtained in optimal conditions were 85.23% and 72.12%, respectively. Microencapsulation was a potential method for protection of γ-oryzanol in rice bran oil. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Food & Bioprocess Technology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1007/s11947-021-02685-0 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 12 StartPage: 1885 Subjects: – SubjectFull: Rice oil Type: general – SubjectFull: Rice bran Type: general – SubjectFull: Maltodextrin Type: general – SubjectFull: Microencapsulation Type: general – SubjectFull: Whey protein concentrates Type: general – SubjectFull: Sodium caseinate Type: general – SubjectFull: Spray drying Type: general Titles: – TitleFull: Influence of Wall Materials and Homogenization Pressure on Microencapsulation of Rice Bran Oil. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Lai, Quoc Dat – PersonEntity: Name: NameFull: Doan, Ngoc Thuc Trinh – PersonEntity: Name: NameFull: Nguyen, Thi Thanh Trang IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 10 Text: Oct2021 Type: published Y: 2021 Identifiers: – Type: issn-print Value: 19355130 Numbering: – Type: volume Value: 14 – Type: issue Value: 10 Titles: – TitleFull: Food & Bioprocess Technology Type: main |
| ResultId | 1 |
