A method for pomegranate seed application in food industries: Seed oil encapsulation

被引：111
|
作者：
Goula, A. M. [1 ]
Adamopoulos, K. G. [2 ]
机构：
[1] Aristotle Univ Thessaloniki, Fac Agr, Dept Food Sci & Technol, Thessaloniki 54124, Greece
[2] Aristotle Univ Thessaloniki, Sch Engn, Dept Chem Engn, Thessaloniki 54124, Greece
来源：
FOOD AND BIOPRODUCTS PROCESSING | 2012年 / 90卷 / C4期
关键词：
Encapsulation efficiency; Pomegranate; Response surface methodology; Spray drying; Surface oil coverage; SPRAY-DRYING CONDITIONS; TOMATO PULP; FLAVOR ENCAPSULATION; PHYSICAL-PROPERTIES; DEHUMIDIFIED AIR; THERMAL-BEHAVIOR; FISH-OIL; MICROENCAPSULATION; STABILITY; EXTRACTION;
D O I：
10.1016/j.fbp.2012.06.001
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
During the industrial processing of pomegranate, large volumes of industrial wastes (seeds, peels, leaves) are produced, which have a wide range of nutritional values. In this work, a new method for pomegranate seed application in food industries was developed based on the extraction of seed oil and its subsequent encapsulation by spray drying. Skimmed milk powder was used as encapsulating agent. Ratio of core to wall material, feed solids concentration, inlet air temperature, and drying air flow rate were the factors investigated with respect to encapsulation efficiency using a central composite design. The resulting microcapsules were evaluated in terms of moisture content, particle size, bulk density, and hygroscopicity. The optimum operating conditions were found to be: ratio of core to wall material, 1/9; feed solids concentration, 30% (w/w); inlet air temperature, 187 degrees C; drying air flow rate, 22.80 m(3)/h. Under these conditions, the maximum encapsulation efficiency was about 95.6%. (C) 2012 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
引用
收藏
页码：639 / 652
页数：14
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