Effect of Emulsion Particle Size on the Encapsulation Behavior and Oxidative Stability of Spray Microencapsulated Sweet Orange Oil (<i>Citrus aurantium</i> var. <i>dulcis</i>)

Effect of Emulsion Particle Size on the Encapsulation Behavior and Oxidative Stability of Spray Microencapsulated Sweet Orange Oil (<i>Citrus aurantium</i> var. <i>dulcis</i>)

Three different feed emulsions of different particle sizes were mixed with a modified starch and maltodextrin and spray dried to make a large (LP), small (SP), and nano-size encapsulated powder (NP), respectively. Emulsion size, oil content, loading capacity (LC), encapsulation efficiency (EE), wate...

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Bibliographic Details
Main Authors: Qun Peng, Ziyi Meng, Ziyang Luo, Hanying Duan, Hosahalli S. Ramaswamy, Chao Wang
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
particle size
water activity
release characteristic
oxidative stability
powder morphology
Online Access:https://www.mdpi.com/2304-8158/12/1/116

Internet

https://www.mdpi.com/2304-8158/12/1/116

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