Development and Characterization of Phytosterol-Enriched Oil Microcapsules for Foodstuff Application

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dc.authoridCan, Aygul/0000-0001-7929-3827
dc.authoridTolve, Roberta/0000-0002-3384-0888
dc.authoridTchuenbou-Magaia, Fideline Laure/0000-0003-3311-3696
dc.authoridCONDELLI, NICOLA/0000-0002-1986-6360
dc.contributor.authorTolve, Roberta
dc.contributor.authorCondelli, Nicola
dc.contributor.authorCan, Aygul
dc.contributor.authorTchuenbou-Magaia, Fideline Laure
dc.date.accessioned2025-01-27T21:05:39Z
dc.date.available2025-01-27T21:05:39Z
dc.date.issued2018
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractPhytosterols are lipophilic compounds contained in plants and have several biological activities. The use of phytosterols in food fortification is hampered due to their high melting temperature, chalky taste, and low solubility in an aqueous system. Also, phytosterols are easily oxidized and are poorly absorbed by the human body. Formulation engineering coupled with microencapsulation could be used to overcome these problems. The aim of this study was to investigate the feasibility of encapsulating soybean oil enriched with phytosterols by spray-drying using ternary mixtures of health-promoting ingredients, whey protein isolate (WPI), inulin, and chitosan as carrier agents. The effect of different formulations and spray-drying conditions on the microencapsules properties, encapsulation efficiency, surface oil content, and oxidation stability were studied. It was found that spherical WPI-inulin-chitosan phytosterol-enriched soybean oil microcapsules with an average size below 50 mu m could be produced with good encapsulation efficiency (85%), acceptable level of surface oil (11%), and water activity (0.2-0.4) that meet industrial requirements. However, the microcapsules showed very low oxidation stability with peroxide values reaching 101.7 meq O-2/kg of oil just after production, and further investigations and optimization are required before any industrial application of this encapsulated system.
dc.identifier.doi10.1007/s11947-017-1990-4
dc.identifier.endpage163
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85030163797
dc.identifier.scopusqualityQ1
dc.identifier.startpage152
dc.identifier.urihttps://doi.org/10.1007/s11947-017-1990-4
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27744
dc.identifier.volume11
dc.identifier.wosWOS:000418836500012
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofFood and Bioprocess Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectPhytosterols
dc.subjectMicroencapsulation
dc.subjectSpray drying
dc.subjectInulin
dc.subjectChitosan
dc.subjectWhey protein isolate
dc.subjectEmulsion
dc.titleDevelopment and Characterization of Phytosterol-Enriched Oil Microcapsules for Foodstuff Application
dc.typeArticle

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