Optimization of rice bran oil encapsulation using jackfruit seed starch – whey protein isolate blend as wall material and its characterization

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dc.contributor.authorMurali, S.
dc.contributor.authorKar, A.
dc.contributor.authorPatel, A.S.
dc.contributor.authorMohapatra, D.
dc.contributor.authorKrishnakumar, P.
dc.date.accessioned2018-08-02T04:31:01Z
dc.date.available2018-08-02T04:31:01Z
dc.date.issued2017
dc.description.abstractResponse 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.en_US
dc.identifier.citationIntl. J. Food Engg., DOI: 10.1515/ijfe-2016-0409en_US
dc.identifier.urihttp://hdl.handle.net/123456789/3919
dc.language.isoenen_US
dc.titleOptimization of rice bran oil encapsulation using jackfruit seed starch – whey protein isolate blend as wall material and its characterizationen_US
dc.typeArticleen_US
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