Microencapsulation of wheat germ oil

Date

2015-06-01

Author

Yazicioglu, Basak
Şahin, Serpil
Şümnü, Servet Gülüm

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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.

Subject Keywords

Encapsulation efficiency, Microencapsulation, Wheat germ oil, Ultrasonication

URI

https://hdl.handle.net/11511/39547

Journal

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

DOI

https://doi.org/10.1007/s13197-014-1428-1

Collections

Department of Food Engineering, Article

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Citation Formats

B. Yazicioglu, S. Şahin, and S. G. Şümnü, “Microencapsulation of wheat germ oil,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, pp. 3590–3597, 2015, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/39547.