Microencapsulation of wheat germ oil


Yazicioglu B., ŞAHİN S., ŞÜMNÜ S. G.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.52, no.6, pp.3590-3597, 2015 (Peer-Reviewed Journal) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 52 Issue: 6
  • Publication Date: 2015
  • Doi Number: 10.1007/s13197-014-1428-1
  • Journal Name: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.3590-3597
  • Keywords: Encapsulation efficiency, Microencapsulation, Wheat germ oil, Ultrasonication, EMULSIONS, ULTRASOUND, EMULSIFICATION, ENCAPSULATION, STABILITY, PROTEIN, FOOD, MICROFLUIDIZATION, MICROCAPSULES

Abstract

Wheat germ oil (WGO) is beneficial for health since it is a rich source of omega-3, omega-6 and tocopherol. However, as it contains polyunsaturated fatty acids, it is prone to oxidation. The aim of this study was to encapsulate wheat germ oil and determine the effects of core to coating ratio, coating materials ratio and ultrasonication time on particle size distribution of emulsions and encapsulation efficiency (EE) and surface morphology of capsules. Maltodextrin (MD) and whey protein concentrate (WPC) at different ratios (3:1, 2:2, 1:3) were used as coating materials. Total solid content of samples was 40 % (w/w). Five core to coating ratios (1:8, 1:4, 1:2, 3:4, 1:1) were tried. Ultrasound was used at 320 Wand 20 kHz for 2, 5, 10 min to obtain emulsions. Then, emulsions were freeze dried to obtain microcapsules. It was observed that, increasing WPC ratio in the coating resulted in higher encapsulation efficiency and smaller particle size. Microcapsules prepared with MD:WPC ratio of 1:3 were found to have higher EE (74.35-89.62%). Increase in oil load led to decrease in EE. Thus 1:8 core to coating ratio gave better results. Increasing ultrasonication time also had a positive effect on encapsulation efficiency.