Optimization of bitter orange (Citrus aurantium L.) essential oil microencapsulation through spout fluidized bed drying

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Measurement and Characterization Pub Date : 2024-11-11 DOI:10.1007/s11694-024-02948-2

Aazam Sharifpour, Majid Javanmard Dakheli, Somayeh Rahimi, Alireza Bassiri

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Abstract

The bitter orange essential oils (BOOs: 10, 20, and 30%) were microencapsulated using maltodextrin (MD: 25, 50, and 75%) and whey protein concentrate (WPC: 10, 20, and 30%) through a spout fluidized bed drying technique. The encapsulation yield (EY), encapsulation efficiency (EE), loading capacity (LC), moisture content (MC), hygroscopicity (HG), bulk density (BD), tapped density (TD), particle density (PD), flowability index (FI) in terms of Carr index and Hausner ratio, porosity (PR), solubility (SO), inhibiting power, and releasing in buffer and saliva conditions were optimized using response surface methodology. The optimum point was 11.98%, 53.34%, and 23.26%, respectively, for BOOs, MD, and WPC. It was observed that a moderate concentration of core and wall materials led to the highest values of EY, EE, LC, BD, TD, PD, FI, SO, and releasing and the lowest values of MC, HG, and PR.

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喷流流化床干燥苦橙精油微胶囊化工艺优化

用麦芽糊精（MD: 25、50和75%）和乳清浓缩蛋白（WPC: 10、20和30%）通过喷流流化床干燥技术对苦橙精油（BOOs: 10、20和30%）进行微胶囊化。采用响应面法对包封率（EY）、包封效率（EE）、载药量（LC）、含水率（MC）、吸湿性（HG）、容重（BD）、疏通密度（TD）、颗粒密度（PD）、流动性指数（以Carr指数和Hausner比为指标）、孔隙度（PR）、溶解度（SO）、抑制力、缓冲液和唾液释放等指标进行优化。BOOs、MD和WPC的最佳点分别为11.98%、53.34%和23.26%。岩心和壁材浓度适中时，EY、EE、LC、BD、TD、PD、FI、SO和release值最高，MC、HG和pr值最低

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.