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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| Format: | Article |
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MDPI AG
2022-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/1/116 |
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| author | Qun Peng Ziyi Meng Ziyang Luo Hanying Duan Hosahalli S. Ramaswamy Chao Wang |
| author_facet | Qun Peng Ziyi Meng Ziyang Luo Hanying Duan Hosahalli S. Ramaswamy Chao Wang |
| author_sort | Qun Peng |
| collection | DOAJ |
| description | 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), water content, a<sub>w</sub>, scanning electron microscopy (SEM), glass transition temperature (<i>Tg</i>), as well as d-limonene release characteristic and limonene oxide formation rate during 37 °C and various a<sub>w</sub> storage were determined. With the increase of the feed emulsion size, the reconstituted emulsion size of the LP tended to increase and change to a bimodal distribution. The surface oil content increased with the increasing size of the reconstituted emulsion, and the opposite was true for EE. The smaller the reconstituted emulsion size, the higher <i>Tg</i> during a low a<sub>w</sub> condition. The <i>Tg</i> of the LP, SP and NP were 62, 88, and 100 °C, respectively, and NP > SP > LP. The release and the oxidative rate of d-limonene was the lowest for the NP and then increased for the SP and LP. The release and oxidative rates increased with the elevation of a<sub>w</sub> and peaked at 0.33. The powder surface morphological structure was intact, the spray-dried powder was more stable, and microstructure changed from a glass state to a rubbery state during storage. |
| first_indexed | 2024-03-11T10:00:46Z |
| format | Article |
| id | doaj.art-5319cdf24c834a37bd6df2289499be57 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T10:00:46Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-5319cdf24c834a37bd6df2289499be572023-11-16T15:22:37ZengMDPI AGFoods2304-81582022-12-0112111610.3390/foods12010116Effect 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>)Qun Peng0Ziyi Meng1Ziyang Luo2Hanying Duan3Hosahalli S. Ramaswamy4Chao Wang5Department of Food Science and Technology, Jinan University, Guangzhou 510632, ChinaDepartment of Food Science and Technology, Jinan University, Guangzhou 510632, ChinaDepartment of Food Science and Technology, Jinan University, Guangzhou 510632, ChinaDepartment of Food Science and Technology, Jinan University, Guangzhou 510632, ChinaDepartment of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, Montréal, QC H3A 0G4, CanadaDepartment of Food Science and Technology, Jinan University, Guangzhou 510632, ChinaThree 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), water content, a<sub>w</sub>, scanning electron microscopy (SEM), glass transition temperature (<i>Tg</i>), as well as d-limonene release characteristic and limonene oxide formation rate during 37 °C and various a<sub>w</sub> storage were determined. With the increase of the feed emulsion size, the reconstituted emulsion size of the LP tended to increase and change to a bimodal distribution. The surface oil content increased with the increasing size of the reconstituted emulsion, and the opposite was true for EE. The smaller the reconstituted emulsion size, the higher <i>Tg</i> during a low a<sub>w</sub> condition. The <i>Tg</i> of the LP, SP and NP were 62, 88, and 100 °C, respectively, and NP > SP > LP. The release and the oxidative rate of d-limonene was the lowest for the NP and then increased for the SP and LP. The release and oxidative rates increased with the elevation of a<sub>w</sub> and peaked at 0.33. The powder surface morphological structure was intact, the spray-dried powder was more stable, and microstructure changed from a glass state to a rubbery state during storage.https://www.mdpi.com/2304-8158/12/1/116particle sizewater activityrelease characteristicoxidative stabilitypowder morphology |
| spellingShingle | Qun Peng Ziyi Meng Ziyang Luo Hanying Duan Hosahalli S. Ramaswamy Chao Wang 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>) Foods particle size water activity release characteristic oxidative stability powder morphology |
| title | 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>) |
| title_full | 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>) |
| title_fullStr | 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>) |
| title_full_unstemmed | 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>) |
| title_short | 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>) |
| title_sort | 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 |
| topic | particle size water activity release characteristic oxidative stability powder morphology |
| url | https://www.mdpi.com/2304-8158/12/1/116 |
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