Optimization of rice bran oil encapsulation using jackfruit seed starch – whey protein isolate blend as wall material and its characterization
Optimization of rice bran oil encapsulation using jackfruit seed starch – whey protein isolate blend as wall material and its characterization
Date
2017
Authors
Murali, S.
Kar, A.
Patel, A.S.
Mohapatra, D.
Krishnakumar, P.
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Abstract
Response surface methodology (RSM) was used to optimize rice bran oil encapsulation using jackfruit seed
starch – whey protein isolate blend as wall material by spray drying technique. Oil concentration (20, 25 and
30 %), wall material (Jackfruit seed starch & whey protein isolate) starch-protein ratio (1:1, 3:1 and 5:1) and
spray drying inlet air temperature (140, 150 and 160 °C) were considered as process variables for optimization.
A three-factor, three-level Box-Behnken design of RSM was used to conduct the experiments with the aim of
maximizing encapsulation efficiency and minimizing peroxide value in the encapsulated powder. A polynomial
regression model was fitted using design expert software, and the optimum conditions obtained were 20 %
oil concentration, 3:1 starch-protein ratio and 140 °C spray drying inlet air temperature. The encapsulated rice
bran oil powers obtained at optimized conditions offered 85.90 % of encapsulation efficiency and 1.18 meq/kg
oil of peroxide value. The characterization study revealed that powder particles size (diameter) varied from
3.40 to 300.51 μm and most of the particles were smooth spheres with little appendages.
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Citation
Intl. J. Food Engg., DOI: 10.1515/ijfe-2016-0409