Microencapsulation of Olive Oil by Dehydration of Emulsion: Effects of the Emulsion Formulation and Dehydration Process

Microencapsulation of Olive Oil by Dehydration of Emulsion: Effects of the Emulsion Formulation and Dehydration Process

Microencapsulation of extra virgin olive oil has been taken into consideration. Initially, emulsions were prepared using extra virgin olive oil and aqueous solutions of different proportions of maltodextrin (MD) having dextrose equivalent (DE) 19 and whey protein isolates (WPI), such as 100% MD, 100...

Full description

Bibliographic Details
Main Authors: Donia Chaabane, Iman Mirmazloum, Asma Yakdhane, Emna Ayari, Krisztina Albert, Gyula Vatai, Márta Ladányi, András Koris, Arijit Nath
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Bioengineering
Subjects:
microencapsulation of olive oil
maltodextrin
whey protein isolate
emulsion
spray-drying
freeze-drying
Online Access:https://www.mdpi.com/2306-5354/10/6/657

Similar Items

Similar Items