Perilla Oil Encapsulation by Spray Drying and Foggy Spraying, Combined with Hot air Oven
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Abstract
The aim of this study was to develop an encapsulation method for perilla oil, using an encapsulation substance of a mix maltodextrin and soy protein (with the ratio of 9: 1) in water to encapsulate three levels of perilla oil at 10, 20 and 30% w/v. Two encapsulation methods were studied: (1) a spray-drying method and (2) a foggy spray combined with a hot-air oven. The methods were evaluated for their respective ability to encapsulate oil during storage and for the resulting solubility. We found that the optimum formula for encapsulating perilla oil was using 20% (w/v) by spray drying. It gave the highest encapsulation efficiency (80.73%) and solubility (84.97%), plus ae peroxide value (P.V.) of not more than 20% meq oxygen / kg. The final product contained the moisture content of 4.7%, aw of 0.31 and color parameters of L* (91.85), a * (-0.57) and b * (9.89). The microstructure of the samples encapsulated with oil showed (using SEM) that the adhesion, dimples or wrinkles increased with increasing oil content. The microcapsules dried with the hot-air oven had no dent in the middle and had larger particle sizes than those produced by spray drying. Therefore, we succeeded in producing micro-capsules of perilla oil suitable for adding to beverage products, thereby providing nutritional quality improvement.
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