Oxidation stability of sesame oil encapsulated by spray drying

The objective of this work was to study the oxidation stability of encapsulated sesame oil powders by spray drying. Microencapsulated powders were prepared from sesame oil-in-water emulsions containing 15% sesame oil, 0.5% whey protein concentrate. 0.2% kappa-carrageenan and 0-30% maltodextrin with a dextrose equivalent (DE) of 10 by spray drying. The oxidation stability of encapsulated sesame oil was investigated up to 30 days storage at ambient temperature (26.8 +/- 1.1 degrees C), cold storage temperature (2.7 +/- 1.6 degrees C) and frozen storage temperature (-18.0 +/- 2.0 degrees C). The microencapsulated powders had high encapsulation yields (86.73%) and low moisture content (3.19%) and water activity (a(w) 0.28). They showed a spherical shape with a few cracks on the surface. Solubility index (SI) of the reconstituted emulsions decreased when storage time increased at various temperature storages. Reconstituted emulsion, with either bimodal or multimodal particle size distribution and with a slightly increase in mean particle diameter, were observed during storage. No significant difference (p > 0.05) in TBARS value was observed during storage at ambient temperature, cold storage temperature and frozen temperature for 30 day storage. It was concluded that the microencapsulated powders containing WPC/kappa-carrageenan/MD can protect oil oxidation during storage. (c) All Rights Reserved