Document Detail


Encapsulation of orange oil in a spray dried double emulsion.
MedLine Citation:
PMID:  11379287     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Encapsulation is an important technique being used to protect sensitive food materials like flavours from deterioration. The capsule wall isolates them from the atmospheric oxygen, moisture, temperature and light. Encapsulation also masks some objectionable flavours, e.g. fish oil and some bitter antibiotics. In this study orange oil was encapsulated in the inner compartment of a double emulsion belonging to the type O1-W-O2 where O1 is orange oil, W is water and O2 is vegetable oil. In order to make orange oil double emulsion suitable for use in dry mixes, it was secondarily coated with wall materials of lactose and caseinate using spray drying technique. Entrapment of orange oil in such structure is also expected to slow down the release of volatiles and guarantee more protection for orange oil against atmospheric conditions. This method may have a potential application in different types of food or pharmaceutical products where maximum protection for flavours or slow release are required. This study includes detailed preparation of the spray dried double emulsion, evaluation of the encapsulation efficiency using light and scanning electron microscope and calculation of the yield percent of the encapsulated oil. In a separate paper we will examine the efficiency of spray dried double emulsion to control the release of orange oil by GC.
Authors:
A Edris; B Bergnståhl
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Die Nahrung     Volume:  45     ISSN:  0027-769X     ISO Abbreviation:  Nahrung     Publication Date:  2001 Apr 
Date Detail:
Created Date:  2001-05-29     Completed Date:  2001-08-16     Revised Date:  2009-11-11    
Medline Journal Info:
Nlm Unique ID:  0142530     Medline TA:  Nahrung     Country:  Germany    
Other Details:
Languages:  eng     Pagination:  133-7     Citation Subset:  IM    
Affiliation:
National Research Centre, Flavour Department, 4-El Kalifa El Mansure St., Safire Square, Heliopolis, ET-11361 Cairo, Egypt. Amr_edris@hotmail.com
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MeSH Terms
Descriptor/Qualifier:
Capsules
Citrus / chemistry*
Emulsions
Food Handling
Food Preservation / methods*
Microscopy, Electron, Scanning
Oils, Volatile / chemistry*
Particle Size
Taste
Chemical
Reg. No./Substance:
0/Capsules; 0/Emulsions; 0/Oils, Volatile

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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