Inulin-coated Virgin Coconut Oil (VCO) powder produced by spray drying

Applied Food Research Pub Date : 2025-01-21 DOI:10.1016/j.afres.2025.100721

Lanny Sapei , Pra Cipta Buana Wahyu Mustika , Putu Doddy Sutrisna , Rudy Agustriyanto , Puguh Setyopratomo , Grace Vita Santoso , Justinus Putra Utama , Rochmad Indrawanto

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Abstract

The aim of this study is to produce inulin-coated virgin coconut oil (VCO) powder using spray drying technology. VCO, known for its high content of medium-chain fatty acids and antioxidants, has faced challenges in food and pharmaceutical applications due to its susceptibility to oxidation thus reducing its shelf-life. Inulin as the encapsulating agent, presented an effective solution, offering not only encapsulation efficiency but also added health benefits as prebiotics. The process parameters, such as inlet air temperature (110–180 °C), feed flow rate (5–8 mL/min), aspiration rate (80–100 %), and air pressure at nozzle (1–1.8 bar) as well as total solid percentage in the emulsion feed (45–55 %) were varied. The best conditions were identified as inlet air temperature 150 °C, feed flow rate 5 ml/min, aspiration rate 100 %, air pressure at nozzle 1 bar, and 50 % total solid content to produce powder with high yield (∼88 %), low moisture content (2.9 %), and other desirable characteristics, such as density, particle size, morphology, and flowability. This study provides a framework for producing scalable inulin-coated VCO powder with enhanced shelf-life, functionality, and versatile applications in health-oriented food and pharmaceuticals.

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