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Microencapsulation of red palm oil as an oil-in-water emulsion with supercritical carbon dioxide solution-enhanced dispersion


Citation

Lee, Wan Jun and Tan, Chin Ping and Sulaiman, Rabiha and Lee, Richard Smith Jr. and Chong, Gun Hean (2018) Microencapsulation of red palm oil as an oil-in-water emulsion with supercritical carbon dioxide solution-enhanced dispersion. Journal of Food Engineering, 222. 100 - 109. ISSN 0260-8774; ESSN: 1873-5770

Abstract

Feasibility of microencapsulating red palm oil (RPO) with solution enhanced-dispersion by supercritical carbon dioxide (SEDS) without using high-temperatures or organic solvents was assessed. RPO prepared as oil-in-water (o/w) emulsion (11.7% RPO, 69.9% water, 3.5% sodium caseinate, 14.0% maltodextrin, 1.0% soy lecithin) could be encapsulated at all conditions (100–150 bar, 40–60 °C, feed injection flow rate 2.5 mL/min). Microcapsules produced with the SEDS method (125 bar, 50 °C, CO2 feed 150 L/h) were flowable, spherical powders (d = 5.8 μm, σ = 2.8 μm) containing 31.6% oil with 92.1% ME, 82.7% RE for carotenes and 94.3% RE for vitamin E, whereas those from spray drying were irregular-shaped particles (d = 16.6 μm, σ = 8.6 μm) containing 39% oil, 79% ME, and having similar RE values. The SEDS method allows microencapsulation of food oils prepared as o/w emulsions without thermal stress or organic solvents.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.jfoodeng.2017.11.011
Publisher: Elsevier
Keywords: Red palm oil; scCO2; SEDS; Particle formation; Microcapsule; Spray drying
Depositing User: Mr. Sazali Mohamad
Date Deposited: 27 Nov 2019 09:06
Last Modified: 27 Nov 2019 09:06
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=/10.1016/j.jfoodeng.2017.11.011
URI: http://psasir.upm.edu.my/id/eprint/74970
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