Effect of fatty acid attached to chitosan in terms of saturation on the properties of spray dried hempseed oil powder

Document Type : Research Article

Authors

1 Food Science and Technology Department, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Semnan, Iran

2 Faculty of Agriculture, Shahrood University of Technology , Iran

Abstract

The aim of this study was to investigate the effect of fatty acid attached to chitosan (CS) in terms of saturation on some physicochemical properties of hempseed oil Pickering emulsion powders were obtained by a newly designed spray dryer equipped with an electrostatic collector. Firstly, CS-stearic acid (SA) and CS-oleic acid (OA) nanogels were prepared. The results of IR spectra showed a successful binding between CS and fatty acids. In addition, the D50 of CS-SA nanogels was lower than that of CS-OA. Then, hempseed oil-in-water Pickering emulsions were stabilized by CS-based particles/maltodextrin (MD) and dried by the spray dryer equipped with the electrostatic collector. The results showed that droplet size of reconstituted emulsion from oil powder with CS-SA/MD coating (886.4±146.4) was significantly (p≤0.05) less than that of emulsion with CS-OA/MD (1415.8±130.0). SEM images also showed that hempseed oil encapsulated with CS-SA/MD had more sphericity, porosity, and crystallinity compared to that encapsulated by CS-OA/MD. Moreover, hempseed oil encapsulated with CS-OA/MD had higher oxidative stability that encapsulated by CS-SA/MD.

Graphical Abstract

Effect of fatty acid attached to chitosan in terms of saturation on the properties of spray dried hempseed oil powder

Highlights

  • Stearic acid (SA) and oleic acid (PA) were attached to chitosan (CS).
  • Hempseed oil Pickering emulsions was stabilized by CS-based particles/maltodextrin.
  • Spray dryer equipped with an electrostatic collector was used to produce emulsion powders.
  • Powders with CS-SA/maltodextrin coating had more sphericity, porosity and crystallinity.
  • Powder with CS-OA/maltodextrin coating had more oxidative stability.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 9, Issue 4
August 2022
Pages 365-382

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History

  • Receive Date: 21 May 2022
  • Revise Date: 10 July 2022
  • Accept Date: 14 July 2022

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