Characteristics of virgin coconut oil (VCO) microencapsulation using O/W emulsification and complex coacervation methods

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY international food research journal Pub Date : 2023-12-20 DOI:10.47836/ifrj.30.6.22
Dinda Nur Annisa, B. Nurhadi, R. Indiarto, R. Saputra, Mahani
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Abstract

Virgin coconut oil (VCO) is produced by processing the flesh of coconut (Cocos nucifera L.). It has beneficial health effects due to the medium-chain fatty acids (MCFA), vitamins, and antioxidant contents. Since liquid VCO is not widely accepted by consumers for direct consumption, further processing into powder VCO can be achieved using microencapsulation methods, such as single-layer emulsification (SL), layer-by-layer emulsification (LBL), and complex coacervation (CC). Therefore, the present work aimed to determine the characteristics of microencapsulation of VCO powder by emulsification and coacervation complex methods over 30 days of storage period. Results showed that SL VCO emulsion remained stable for three days of storage, while LBL VCO emulsion experienced syneresis. The particle size of the reconstituted VCO powder was also larger than the fresh emulsion. LBL microcapsule had the highest yield at 74.17%, and there was an increase in moisture content (MC) during 30 days of storage in CC microcapsule. Meanwhile, MC of SL microcapsule was constant, and the equilibrium MC of LBL was retained during 15 days of storage. A microencapsulation efficiency of up to 78.65% was obtained for CC, and the value decreased for all microcapsules during the 30 days of storage. Different oxidative characteristics were also reported, resulting in increased peroxide value of VCO powder. Furthermore, all microcapsules had amorphous and glassy surface morphology, as well as different characteristics and stability during storage.
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使用 O/W 乳化法和复合共凝胶法进行初榨椰子油 (VCO) 微胶囊化的特点
初榨椰子油(VCO)由椰子(Cocos nucifera L.)的果肉加工而成。它含有中链脂肪酸(MCFA)、维生素和抗氧化剂,对健康有益。由于液态椰子汁不被消费者广泛接受直接食用,因此可采用微胶囊法,如单层乳化法(SL)、逐层乳化法(LBL)和复合共凝胶法(CC),将其进一步加工成粉末状椰子汁。因此,本研究旨在确定乳化法和复合凝聚法微胶囊化 VCO 粉末在 30 天储存期内的特性。结果表明,SL VCO 乳液在储存 3 天内保持稳定,而 LBL VCO 乳液则出现了滞后现象。重组 VCO 粉末的粒径也比新鲜乳液大。LBL 微胶囊的产量最高,为 74.17%,CC 微胶囊在储存 30 天后水分含量(MC)有所增加。与此同时,SL 微胶囊的 MC 保持不变,而 LBL 微胶囊在 15 天的储存过程中保持了平衡 MC。CC 的微胶囊效率高达 78.65%,在 30 天的储存过程中,所有微胶囊的效率值都有所下降。报告还显示,不同的氧化特性导致 VCO 粉末的过氧化值增加。此外,所有微胶囊的表面形态均为无定形和玻璃态,在储存期间的特性和稳定性也各不相同。
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来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
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