Optimization of Microencapsulation of Pomegranate Seed Oil by Spray Drying Technology

Document Type : Research Article

Authors

1 Assistant Professor, Organic Chemistry, Chemical Technology Department, Iranian Research Organization for Science and Technology (IROST), Tehran

2 Associate Professor, Food Engineering chemistry, Chemical Technology Department, Iranian Research Organization for Science and Technology (IROST), Tehran

3 Associate Professor, Chemical Engineering chemistry, Chemical Technology Department, Iranian Research Organization for Science and Technology (IROST), Tehran

Abstract

The objective of this work was to study the influence of some process conditions on the microencapsulation of pomegranate seed oil by spray drying. The  process was carried out on a mini spray dryer. Cold press pomegranate seed oil used as corematerial  and   mix of sodium caseinate and Arabic gum were used as wall materials.The response surface methodology (RSM) was employed to optimize the microencapsulation condition of pomegranate seed oil as typical seed oil. First seventeen tests were performed, according to face Centered Central Composite Design. Independent variables were sodium caseinate concentration in wall material (X1), range 5–20%, emulsion solid (X2), range 10–30% and oil concentration related to emulsion solids (X3), range 10–30%. With respect to these three variables microencapsulation efficiency (MEE) and microencapsulation yield (MEY) were determined for each experiment. On the optimum conditions,MEY90% and MEE85% were obtained by an emulsion value of X2=30 %, X1=13.48% and X3=10%). SEM morphology of All microcapsule particles showed the  wrinkles or dimples on the surface.Mean particle size of microencapsulated powder determined  by  scanning electron microscopy (SEM), so that microcapsules size were 4-6 µ. The particle size distribution of powder determined with the optical microscope and more over 45% of the particle size were in the range of 3 microns. Pomegranate seed oil fatty acid profiles compared using GC-FID before and after micro-encapsulation. The GC results showed that mix of sodium caseinate and Arabic gum were suitable wall materials for pomegrante seed oil microencapsulation by spray drying technology, since the main oil components were stable during the process.

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References

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Innovative Food Technologies
Volume 3, Issue 3
June 2016
Pages 25-38

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History

  • Receive Date: 31 August 2015
  • Revise Date: 23 March 2016
  • Accept Date: 01 June 2016

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