Selected properties of microencapsulated oil powders with commercial preparations of maize OSA starch and trehalose

Journal of Food Engineering

Volumn 152, Issue , 2015, Pages 72-84

  Domian, Ewa ^a   Brynda Kopytowska, Anna ^a   Cenkier, Jan ^a   ͆wirydow, Ewa ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Maize OSA starch; Oil encapsulation; Spray drying; Trehalose

Indexed keywords

EMULSIONS; MICROENCAPSULATION; OIL SHALE; SPRAY DRYING; STARCH;

HIGHER EFFICIENCY; LOWER VISCOSITIES; OIL ENCAPSULATION; OXIDATIVE STABILITY; PARTICLES SIZES; STARCH PREPARATION; TREHALOSE; VOLUME OF AIRS;

POWDERS;

BRASSICA NAPUS; ZEA MAYS;

EID: 84919624891     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.09.034     Document Type: Article

References (66)

1. Anwar, S.H., Kunz, B., 2011. The influence of drying methods on the stabilization of fish oil microcapsules: comparison of spray granulation, spray drying, and freeze drying. J. Food Eng. 105 (2), 367-378.
2. Bai, Y., Shi, Y., 2011. Structure and preparation of octenyl succinic esters of granular starch, microporous starch and soluble maltodextrin. Carbohydr. Polym. 83 (2), 520-527.
3. Barbosa-Cánovas, G.V., Juliano, P., 2005. Physical and chemical properties of food powders. In: Onwulata, Ch. (Ed.), Encapsulated and Powdered Foods. CRC Press, Boca Raton, pp. 39-71.
4. Barbosa-Cánovas, G., Ortega-Rivas, E., Juliano, P., Yan, H., 2005. Bulk properties. In: Food Powders Physical Properties, Processing, and Functionality. Kluwer Academic/Plenum Publishers, New York, pp. 55-90.
5. Bhandari, B.R., Hartel, W., 2005. Phase transitions during food powder production and powder stability. In: Onwulata, Ch. (Ed.), Encapsulated and Powdered Foods. CRC Press, Boca Raton, pp. 261-292.
6. Bhosale, R., Singhal, R., 2006. Process optimization for the synthesis of octenyl succinyl derivative of waxy corn and amaranth starches. Carbohydr. Polym. 66 (4), 521-527.
7. Buera, P., Schebor, C., Elizalde, B., 2005. Effects of carbohydrate crystallization on stability of dehydrated foods and ingredients formulations. J. Food Eng. 67, 157-165.
8. Cenkier, J., Domian, E., 2012. Stability of reconstituted emulsions with an addition of OSA starch. Acta Agrophys. 19 (3), 463-475.
9. Cerdeira, M., Palazolo, G.G., Candal, R.J., Herrera, M.L., 2007. Factors affecting initial retention of a microencapsulated sunflower seed oil/milk fat fraction blend. J. Am. Oil Chem. Soc. 84 (6), 523-531.
10. Cerimedo, M.A., Cerdiera, M., Candal, R.J., Herrera, M.L., 2008. Microencapsulation of a low-trans fat in trehalose as affected by emulsifier type. J. Am. Oil Chem. Soc. 85 (9), 797-807.
11. Cerimedo, M.A., Iriart, C.H., Candal, R.J., Herrera, M.L., 2010. Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose. Food Res. Int. 43 (5), 1482-1493.
12. Day, L., Xu, M., Hoobin, P., Burgar, I., Augustin, M.A., 2007. Characterization of fish oil emulsions stabilized by sodium caseinate. Food Chem. 105 (2), 469-479.
13. de Jong, J.A.H., Hoffmann, A.C., Finkers, H.J., 1999. Properly determine powder flowability to maximize plant output. Chem. Eng. Prog. 95 (4), 25-34.
14. Domian, E., Cenkier, J., 2013. Flowability and homogeneity of food powders with plated oil ingredient. J. Food Process Eng 36, 626-633.
15. Domian, E., Sułek, A., Cenkier, J., Kerschke, A., 2014. Influence of agglomeration on physical characteristics and oxidative stability of spray-dried oil powder with milk protein and trehalose wall material. J. Food Eng. 36, 626-633.
16. Drusch, S., Berg, S., 2008. Extractable oil in microcapsules prepared by spray-drying: localisation, determination and impact on oxidative stability. Food Chem. 109 (1), 17-24.
17. Drusch, S., Mannino, S., 2009. Patent-based review on industrial approaches for the microencapsulation of oils rich in polyunsaturated fatty acids. Trends Food Sci. Technol. 20 (6), 237-244.
18. Drusch, S., Schwarz, K., 2006. Microencapsulation properties of two different types of n-octenylsuccinate-derivatized starch. Eur. Food Res. Technol. 222, 155-164.
19. Drusch, S., Serfert, Y., Schwarz, K., 2006a. Microencapsulation of fish oil with n-octenylsuccinate- derivatised starch: flow properties and oxidative stability. Eur. J. Lipid Sci. Technol. 108 (6), 501-512.
20. Drusch, S., Serfert, Y., Van Den Heuvel, A., Schwarz, K., 2006b. Physicochemical characterization and oxidative stability of fish oil encapsulated in an amorphous matrix containing trehalose. Food Res. Int. 39, 807-815.
21. Fitzpatrick, J.J., 2005. Food powder flowability. In: Onwulata, Ch. (Ed.), Encapsulated and Powdered Foods. CRC Press, Boca Raton, pp. 247-260.
22. Gharsallaloui, A., Roudaut, G., Chambin, O., Voilley, A., Saurel, R., 2007. Applications of spray-drying in microencapsulation of food ingredients: an overview. Food Res. Int. 40, 1107-1121.
23. Gouin, S., 2004. Microencapsulation: Industrial appraisal of existing technologies and trends. Trends Food Sci. Technol. 15, 330-347.
24. Hayes, G.D., 1987. Food Engineering Data Handbook. John Wiley & Sons, New York.
25. Hunter, N.E., Frampton, C.S., Craig, D.Q.M., Belton, P.S., 2010. The use of dynamic vapour sorption methods for the characterisation of water uptake in amorphous trehalose. Carbohydr. Res. 345, 1938-1944.
26. Jafari, S.M., Assadpoor, E., Bhandari, B., He, Y., 2008. Nano-particle encapsulation of fish oil by spray drying. Food Res. Int. 41 (2), 172-183.
27. Janiszewska, E., 2014. Microencapsulated beetroot juice as a potential source of betalain. Power Technol. 264, 190-196.
28. Jaya, S., Das, H., 2004. Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties. J. Food Eng. 63, 125-134.
29. Johanson, K., 2005. Powder flow properties. In: Onwulata, Ch. (Ed.), Encapsulated and Powdered Foods. CRC Press LLC, Taylor & Francis Group, Boca Raton, pp. 31-361.
30. Juliano, P., Muhunthan, B., Barbosa-Cánovas, G.V., 2006. Flow and shear descriptions of preconsolidated food powders. J. Food Eng. 72, 157-166.
31. Keogh, M.K., O'Kennedy, B.T., Kelly, J., Auty, M.A., Kelly, P.M., Fureby, A., Haahr, A.M., 2001. Stability to oxidation of spray-dried fish oil powder microencapsulated using milk ingredients. J. Food Sci. 66 (2), 217-224.
32. Kim, E.H.J., Chen, X.D., Pearce, D., 2002. Surface characterization of four industrial spray-dried dairy powders in relation to chemical composition, structure and wetting property. Colloids Surf. B 26, 197-212.
33. Kim, E.H.J., Chen, X.D., Pearce, D., 2005. Effect of surface composition on the flowability of industrial spray-dried dairy powders. Colloids Surf. B 46 (3), 182-187.
34. Krishnan, S., Bhosale, R., Singhal, R.S., 2005. Microencapsulation of cardamom oleoresin: evaluation of blends of gum arabic, maltodextrin and a modified starch as wall materials. Carbohydr. Polym. 61 (1), s.95-s.102.
35. Lee, S.-J., Ying, D.Y., 2008. Encapsulation of fish oils. In: Garti, N. (Ed.), Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals. Woodhead Publishing Limited, Cambridge, England, pp. 370-403.
36. Liang, R., Huang, Q., Jianguo, M., Shoemaker, C.F., Zhong, F., 2013. Effect of relative humidity on the store stability of spray-dried betacarotene nanoemulsions. Food Hydrocolloids 33, 225-233.
37. Loksuwan, J., 2007. Characteristics of microencapsulated b-carotene formed by spray drying with modified tapioca starch, native tapioca starch and maltodextrin. Food Hydrocolloids 21 (5-6), 928-935.
38. Mengual, O., Meunier, G., Cayre, I., Puech, K., Snabre, P., 1999. Characterisation of instability of concentrated dispersions by a new optical analyzer: the TURBISCAN MA 2000. Colloids Surf. A 152 (1-2), 111-123.
39. Miao, S., Roos, Y.H.J., 2005. Crystallization kinetics and X-ray diffraction of crystal formed in amorphous lactose, trehalose, and lactose/trehalose mixtures. J. Food Sci. 70, 350-358.
40. Murúa-Pagola, B., Beristain-Guevara, C.I., Martínez-Bustos, F., 2009. Preparation of starch derivatives using reactive extrusion and evaluation of modified starches as shell materials for encapsulation of flavoring agents by spray drying. J. Food Eng. 91 (3), 380-386.
41. Palazolo, G., Sorgentini, D.A., Wagner, J.R., 2005. Coalescence and flocculation in o/w emulsions of native and denatured whey soy proteins in comparison with soy protein isolates. Food Hydrocolloids 19 (3), 595-604.
42. Palzer, S., 2010. The relation between material properties and supra-molecular structure of water-solube food solids. Trends Food Sci. Technol. 21, 12-25.
43. Pegg, R.B., Shahidi, F., 2008. Encapsulation, stabilization and controlled release of food ingredients and bioactives. In: Rahman, M.S. (Ed.), Handbook of Food Preservation. CRC Press, pp. 509-568.
44. Peleg, M., 1978. Flowability of food powders and methods for its evaluation: a review. J. Food Process Eng. 1, 303-328.
45. Richards, A.B., Krakowska, S., Dexter, L.B., Schmid, H., Wolterbeek, A.P.M., Waalkens-Berendsen, D.H., Shigoyuki, A., Kurimoto, M., 2002. Trehalose: a review of properties, history of use and human tolerance, and results of multiple safety studies. Food Chem. Toxicol. 40 (7), 871-898.
46. Rong, Y., Sillick, M., Gregson, C.M., 2009. Determination of dextrose equivalent value and number average molecular weight of maltodextrin by osmometry. J. Food Sci. 74 (1), 33-40.
47. Roos, Y., 1993. Water activity and physical state effects on amorphous food stability. J. Food Process Preserv. 16, 433-447.
48. Samborska, K., Czelejewska, M., 2012. The influence of thermal treatment and spray drying on the physicochemical properties of polish honeys. J. Food Process Preserv. 38, 413-419.
49. Santomaso, A., Lazzaro, P., Canu, P., 2003. Powder flowability and density ratios: the impact of granule packing. Chem. Eng. Sci. 58 (13), 2857-2874.
50. Sarkar, S., Singhal, R.S., 2011. Esterification of guar gum hydrolysate and gum arabic with n-octenyl succinic anhydride and oleic acid and its evaluation as wall material in microencapsulation. Carbohydr. Polym. 86 (4), s.1723-s.1731.
51. Satué-Gracia, T., Frankel, E.N., Rangavajhyala, N., German, J.B., 2000. Lactoferrin in infant formulas: effect on oxidation. J. Agric. Food Chem. 48, 4984-4990.
52. Schubert, H., 1987. Food particle technology. Part I: Properties of particles and particulate food systems. J. Food Eng. 6, 1-32.
53. Serfert, Y., Drusch, S., Schmidt-Hansberg, B., Kind, M., Schwarz, K., 2009. Process engineering parameters and type of n-octenylsuccinate-derivatised starch affect oxidative stability of microencapsulated long chain polyunsaturated fatty acids. J. Food Eng. 95 (3), 386-392.
54. Sillick, M., Gregson, C.M., 2010. Critical water activity of disaccharide/maltodextrin blends. Carbohydr. Polym. 79, 1028-1033.
55. Soerensen, J.H., Krag, J., Pisecky, J., Westegraard, V., 1978. Analytical Methods for Dry Milk Products. A/S Niro Atomizer Copenhagen, Denmark.
56. Soottitantawat, A., Bigeard, F., Yoshii, H., Furuta, T., Ohkawara, M., Linko, P., 2005a. Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying. Innov. Food Sci. Emerging Technol. 6 (1), 107-114.
57. Soottitantawat, A., Takayama, K., Okamura, K., Muranaka, D., Yoshii, H., Furuta, T., Ohkawara, M., Linko, P., 2005b. Microencapsulation of l-menthol by spray drying and its release characteristics. Food Sci. Emerging Technol. 6 (2), s.163-s.170.
58. Soottitantawat, A., Peigney, J., Uekaji, Y., Yoshii, H., Furuta, T., Ohgawara, M., Linko, P., 2007. Structural analysis of spray-dried powders by confocal laser scanning microscopy. Asia-Pac. J. Chem. Eng. 2, 41-46.
59. Tesch, S., Gerhards, Ch., Schubert, H., 2002. Stabilization of emulsions by OSA starches. J. Food Eng. 54 (2), 167-174.
60. Teunou, E., Fitzpatrick, J.J., Synnott, E.C., 1999. Characterisation of food powder flowability. J. Food Eng. 39, 31-37.
61. Thirathumthavorn, D., Charoenrein, S., 2006. Thermal and pasting properties of native and acid-treated starches derivatized by 1-octenyl succinic anhydride. Carbohydr. Polym. 66 (2), 258-265.
62. Vega, C., Roos, Y.H., 2006. Invited review: spray-dried dairy and dairy-like emulsions-compositional changes. J. Dairy Sci. 89, 383-401.
63. Vega, C., Goff, H.D., Roos, Y.H., 2007. Casein molecular assembly affects the properties of milk fat emulsions encapsulated in lactose or trehalose matrices. Int. Dairy J. 17, 683-695.
64. Vignolles, M.L., Jeantet, R., Lopez, C., Schuck, P., 2007. Free fat, surface fat and dairy powders: interactions between process and product. A review. Lait 87 (3), 187-236.
65. Westergaard, V., 2004. Milk Powder Technology - Evaporation and Spray Drying. GEA A/S Niro Copenhagen, Denmark.
66. Xie, Y.L., Zhou, H.M., Liang, X.M., He, B.S., Han, X.X., 2010. Study on the morphology, particle size and thermal properties of vitamin A microencapsulated by starch octenylsuccinate. Agric. Sci. China 9 (7), 1058-1064.