Microencapsulation of wheat germ oil

Date

2015-06-01

Author

Yazicioglu, Basak
Şahin, Serpil
Şümnü, Servet Gülüm

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

196
views

0
downloads

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

Suggestions

OpenMETU
Core

Encapsulation of wheat germ oil Yazıcıoğlu, Başak; Şahin, Serpil; Şomnu, Gülüm; Department of Food Engineering (2013) Wheat germ oil is a rich source of omega 3 and omega 6, octacosanol and tocopherol which has vitamin E activity. Due to these properties it is beneficial for health but it is prone to oxidation in free form. The aim of this study was to encapsulate wheat germ oil in micron size and determine the best encapsulation conditions by analysing encapsulation efficiency, particle size distribution and surface morphology of the capsules. The effects of core to coating ratio, coating materials ratio and ultrasonicati...
Enhancement of storage stability of wheat germ oil by encapsulation Karadeniz, Meltem; Şahin, Serpil; Şümnü, Servet Gülüm; Department of Food Engineering (2015) Wheat germ oil is a rich source of omega 3 and omega 6-fatty acids, octacosanol and tocopherol which has vitamin E activity. Due to these properties it is very beneficial for health but it is prone to oxidation in free form. Encapsulation provides protection of food ingredients from environmental stresses and increases the stability and functionality of the ingredient, which makes it possible to be used in functional foods. The main objective of this study was to encapsulate wheat germ oil and to investigat...
Enhancement of storage stability of wheat germ oil by encapsulation KARADENIZ, Meltem; Şahin, Serpil; Şümnü, Servet Gülüm (2018-04-01) Wheat germ oil which is a rich source of a-tocopherol is susceptible to oxidation. The main objective of this study was to encapsulate wheat germ oil to enhance its oxidation stability. It was also aimed to investigate the effects of different homogenization methods on physicochemical properties and storage stability of encapsulated wheat germ oil. As homogenization methods, silent crusher (SC), microfluidization (MF) and ultrasonication (US) were used. SC and MF techniques created more stable emulsions tha...
Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio Cilek, Betul; Luca, Alexandru; Hasırcı, Vasıf Nejat; Şahin, Serpil; Şümnü, Servet Gülüm (2012-10-01) Sour cherries (Prunus cerasus L.) contain phenolic compounds that decrease the proclivity to several chronic diseases such as types of cancer and cardiovascular diseases. The objective of the study was to investigate the effects of different coating materials, ultrasonication time and core to coating ratio on encapsulation of phenolic compounds extracted from sour cherry pomace. For this study, maltodextrin and gum arabic were chosen as coating materials. Different maltodextrin/gum arabic ratios (10:0, 8:2,...
Microarray based expression profiling of barley under boron stress and cloning of 3H boron tolerance gene Öz, Mehmet Tufan; Eyidoğan, Füsun; Öktem, Hüseyin Avni; Department of Biotechnology (2012) Both deficiency and toxicity of the essential micronutrient boron (B) lead to reduced crop yield in agriculture. However, our understanding of the molecular responses of plants under B stresses to tackle the yield loss is limited. Therefore, in the present study, transcriptional alterations in sensitive and tolerant barley cultivars under B deficiency and toxicity were investigated in order to reveal the molecular responses. Transcriptomes were monitored at seedling stage by global expression profiling usin...

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.