Browsing by Subject "Wall materials"

Now showing 1 - 2 of 2
  • No Thumbnail Available
    Item
    Physicochemical characterization of whole egg powder microencapsulated by spray drying
    (2011) Koç M.; Koç B.; Yilmazer M.S.; Ertekin F.K.; Susyal G.; Baǧdatlioǧlu N.
    Physical characterization and oxidative stability of egg powder microencapsulated by spray drying were studied in this work. The wall material (gelatin, lactose, pullulan, and their mixtures) and liquid egg mixtures were prepared by homogenization at 22,000 rpm for 60 s. The spray drying was carried out at pilot-scale spray dryer (Niro Mobile Minor, Søborg, Denmark). The spray-dried egg powders were analyzed for moisture content, water activity, peroxide value, total cholesterol oxidation products (TCOPs), particle properties, and bulk properties. Using gelatin as wall material resulted in a significant increase in the moisture content and water activity of egg powder during storage and it improved flowability. Egg powders containing pullulan as wall material showed a fibrous structure and had the lowest bulk density. Adding lactose as wall material increased the oxidative stability, which was indicated with lowest peroxide value and TCOPs level of egg powder. © 2011 Taylor & Francis Group, LLC.
  • No Thumbnail Available
    Item
    Optimisation of wall material composition of freeze–dried pumpkin seed oil microcapsules: Interaction effects of whey protein, maltodextrin, and gum Arabic by D–optimal mixture design approach
    (Elsevier B.V., 2020) Aksoylu Özbek Z.; Günç Ergönül P.
    D–optimal mixture design approach was used for optimisation of wall material composition including whey protein concentrate (WPC), maltodextrin, and gum arabic to effectively encapsulate cold–pressed pumpkin seed oil (CPPSO) by freeze–drying. Interaction and/or synergistic effects of these wall materials on the rheological and physical properties of oil–in–water emulsions and some physicochemical characteristics of microcapsules were examined. Rather than individual effects of each wall material component, effects of their interactions were dominant on the quality attributes of emulsions and microcapsules. Microencapsulation by freeze–drying decreased α–, γ– and total tocopherols and total phenolic contents (TPC) of CPPSO. Two wall material compositions (12.28% WPC + 5% maltodextrin +2.70% gum arabic or 10% WPC + 5% maltodextrin +5% gum arabic) with increased emulsion stability, encapsulation efficiency, solubility, total polyunsaturated fatty acids (PUFA) content and decreased wettability time and total saturated fatty acids (SFA) content were predicted by optimisation tool. © 2020 Elsevier Ltd