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Microencapsulation of model oil in wall matrices consisting of SPI and maltodextrins

Department of Food Science and Technology, University of California Davis, Davis, CA, USA

Microencapsulation can provide means to entrap, protect and deliver nutritional lipids and related compounds that are susceptible to deterioration. The encapsulation of high lipid loads represents a challenge. The research has investigated the encapsulation by spray drying of a model oil, at a core load of 25–60%, in wall systems consisting of 2.5–10% SPI and 17.5–10% maltodextrin. In general, core-in-wall-emulsions exhibited unimodal PSD and a mean particle diameter < 0.5 µm. Dry microcapsules ranged in diameter from about 5 to less than 50 µm and exhibited only a limited extent of surface indentation. Core domains, in the form of protein-coated droplets, were embedded throughout the wall matrices and no visible cracks connecting these domains with the environment could be detected. Core retention ranged from 72.2 to 95.9% and was significantly affected (p < 0.05) by a combined influence of wall composition and initial core load. Microencapsulation efficiency, MEE, ranged from 25.4 to 91.6% and from 12.4 to 91.4% after 5 and 30 min of extraction, respectively (p < 0.05). MEE was significantly influenced by wall composition, extraction time, initial core load and DE value of the maltodextrins. Results indicated that wall solutions containing as low as 2.5% SPI and 17.5% maltodextrin were very effective as microencapsulating agents for high oil load. Results highlighted the functionality of SPI as microencapsulating agent in food applications and indicated the importance of carefully designing the composition of core-in-wall-emulsions.
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