2012 ©
             Publication
Journal Publication
Title of Article Microencapsulation of Chia Oil Using Whey Protein and Gum Arabic for Oxidation Prevention: A Comparative Study of Spray-Drying and Freeze-Drying Methods 
Date of Acceptance 11 May 2023 
Journal
     Title of Journal Processes 
     Standard ISI 
     Institute of Journal MDPI Postfach, CH - 4020 Basel, Switzerland Office: St. Alban-Anlage 66, 4052 Basel, Switzerland 
     ISBN/ISSN doi: 10.3390/pr11051462 
     Volume 11 
     Issue
     Month
     Year of Publication 2023 
     Page 1462 
     Abstract Encapsulation is one of the most widely utilized strategies for preventing oil oxidation. Chia oil is a source of oils that are high in omega-3s and was used as a core material in this study. Whey protein and gum arabic were used as wall materials, and the whey protein:gum arabic ratios were 1:0, 1:1, 1:2, 2:1, 1:3 and 3:1. Preparation of chia oil microcapsules was conducted by spray-drying or freeze-drying methods. All microcapsules were stored in an opaque and airtight laminate pouch for 3 and 6 months to determine the effect of time on the fatty acid composition, encapsulation efficiency and chemical properties. Encapsulation had a positive protective effect on oil quality. The two drying methods resulted in different powder characteristics: spray drying resulted in a spherical shape, whilst freeze drying led to flakes and a porous surface. Spray drying microcapsules resulted in greater encapsulation efficiency than freeze drying microcapsules. In addition, encapsulated powders stored for 6 months showed both acid and peroxide values below the Codex limit. These results indicate a possible encapsulation process to protect chia oil from oxidation. 
     Keyword chia oil; whey protein; gum arabic; spray drying; freeze drying; encapsulation 
Author
597020015-8 Miss MONCHAWAN WANGKULANGKOOL [Main Author]
Science Doctoral Degree

Reviewing Status มีผู้ประเมินอิสระ 
Status ตีพิมพ์แล้ว 
Level of Publication นานาชาติ 
citation false 
Part of thesis true 
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