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Effect of process conditions on the microencapsulation of coffee oil by spray drying

Paper ID Volume ID Publish Year Pages File Format Full-Text
19056 43043 2012 12 PDF Available
Title
Effect of process conditions on the microencapsulation of coffee oil by spray drying
Abstract

Microencapsulation is a good alternative to transform liquid food flavourings, such as coffee oil, into stable and free-flowing powders. Thus the aim of this study was to evaluate the influence of process conditions on the microencapsulation of coffee oil by spray drying, using gum Arabic as encapsulating agent. The effect of total solid content (10–30%), oil concentration with respect to total solids (10–30%) and inlet air temperature (150–190 °C) on the encapsulation efficiency, oil retention, moisture content and powder hygroscopicity were evaluated by a complete 23 central composite rotatable design. Both encapsulation efficiency and oil retention were negatively influenced by oil concentration and inlet air temperature, and positively affected by total solid content, which could be related to the emulsion viscosity and droplet size. Particles produced at the optimized process conditions (30% of total solids, 15% of oil with respect to total solids and inlet air temperature of 170 °C) were evaluated for oxidative stability and showed to be stable during storage at 25 °C, but not at 60 °C. At this temperature, pure oil presented higher lipid oxidation than encapsulated, confirming the protective effect of microencapsulation on the oxidative stability of this product.

► Microencapsulation of coffee oil using gum Arabic as wall material was studied. ► Encapsulation efficiency improved at high solid content and low oil concentration. ► Emulsion properties and drying temperature affected the microencapsulation process. ► Microencapsulation by spray drying protected coffee oil against oxidative stability.

Keywords
Coffee oil; Microencapsulation; Emulsion properties; Encapsulation efficiency; Oil retention
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 90, Issue 3, July 2012, Pages 413–424
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us