Effects of spray drying temperature on physicochemical properties of grapeseed oil microcapsules and the encapsulation efficiency of pterostilbene
Yuting Tao, Zonghui Tang, Qiuye Huang, Xuefei Xu, Xiaoyan Cheng, Gexing Zhang +5 more
LWT
Abstract
Pterostilbene (PTE) grapeseed oil emulsion was prepared by spray drying. The effects of spray drying temperature (100 °C–180 °C) on the physical properties, encapsulation efficiency of PTE, and volatile organic compounds were studied. The microcapsule powder formed at 140 °C had a high yield (53.14%), good particle integrity, and small powder particle size, and the corresponding reconstituted emulsion had a small droplet size. With the spray drying temperature increasing from 100 to 180 °C, the encapsulation efficiency of PTE in microcapsule powder decreased from 74.6% to 55.2%. The results of electronic nose and GC-IMS showed that the aroma components of grapeseed oil, such as 2-methyl butyraldehyde, 3-methyl butyraldehyde, acetone, butanone, ethanol, and 1-hexanol were well preserved after emulsification and spray drying. The results of this study are expected to promote the development of PTE-containing grapeseed oil microcapsule products for functional foods.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
Pterostilbene (PTE) has encapsulation efficiency 74.6% to 55.2%
“With the spray drying temperature increasing from 100 to 180 °C, the encapsulation efficiency of PTE in microcapsule powder decreased from 74.6% to 55.2%.”
Grapeseed oil preserves aroma components 2-methyl butyraldehyde, 3-methyl butyraldehyde, acetone, butanone, ethanol, and 1-hexanol
“The results of electronic nose and GC-IMS showed that the aroma components of grapeseed oil, such as 2-methyl butyraldehyde, 3-methyl butyraldehyde, acetone, butanone, ethanol, and 1-hexanol were well...”