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Physicochemical Characterization and Oxidative Stability of Microencapsulated Crude Palm Oil by Spray Drying

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Abstract

The aim of this study was to evaluate the possibility of crude palm oil microencapsulation by spray drying to preserve the oil’s characteristics such as carotenoid content, antioxidant activity, fatty acid, and peroxide value and improve its technological process as thermal stability and oxidative stability for possible use as a food fortifier. Capsules were generated from emulsions with different wall material combinations and then dried at 180 °C. The best wall material combination was cassava starch with gum arabic because it provided good encapsulation efficiency and yield and moisture content. Thermogravimetric analysis and differential scanning calorimetry analyses indicated that the microcapsules had satisfactory thermal stability. The fatty acid profile and color parameters did not change with oil microencapsulation. However, total carotenoids, antioxidant activity, and peroxide value changed with encapsulation. In conclusion, crude palm oil remains an important source of bioactive compounds, such as pro-vitamin A, which have various functions in the body and these microcapsules can be used on food industry fortification.

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Acknowledgments

The authors thank CNPq (Process n° 482846/2012-7/2012) and FAPESB (Term n° BOL2924/2013) for the financial support; SENAI, Salvador-Bahia, Brazil, for the partnership and Fiocruz, Salvador-Bahia, Brazil, for the electronic scanning microscopy.

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Authors and Affiliations

  1. Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador, Bahia, 40170-290, Brazil

    Camila Duarte Ferreira, Janice Izabel Druzian & Itaciara Larroza Nunes

  2. Nutrition School, Federal University of Bahia, Canela, Salvador, Bahia, 40110-150, Brazil

    Elaine Janaína Linhares da Conceição & Itaciara Larroza Nunes

  3. Faculty of Technology, National Service of Industrial Learning/Integrated Campus of Manufacturing and Technology (SENAI/CIMATEC) - Avenue Orlando Gomes, n° 1845, Piatã, Salvador, Bahia, 41650-010, Brazil

    Bruna Aparecida Souza Machado

  4. Food Science and Technology Institute, Federal University of Rio Grande do Sul – UFRGS, Bento Gonçalves Avenue, n°9500, Porto Alegre, Rio Grande do Sul, 91501-970, Brazil

    Vanessa Stahl Hermes & Alessandro de Oliveira Rios

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  1. Camila Duarte Ferreira
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  2. Elaine Janaína Linhares da Conceição
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  3. Bruna Aparecida Souza Machado
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  6. Janice Izabel Druzian
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  7. Itaciara Larroza Nunes
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Correspondence to Camila Duarte Ferreira.

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Ferreira, C.D., da Conceição, E.J.L., Machado, B.A.S. et al. Physicochemical Characterization and Oxidative Stability of Microencapsulated Crude Palm Oil by Spray Drying. Food Bioprocess Technol 9, 124–136 (2016). https://doi.org/10.1007/s11947-015-1603-z

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  • DOI: https://doi.org/10.1007/s11947-015-1603-z

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