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Characterization of encapsulated γ-oryzanol powder by spray drying using whey protein and maltodextrin as wall materials

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Abstract

Characterizations of encapsulated γ-oryzanol powder (EOP) using whey protein concentrate (WPC) and maltodextrin as wall materials were studied. Rice bran oil (RBO) with 2% γ-oryzanol was encapsulated using different concentrations of WPC (0.2–1.0%) combined with 10% of maltodextrin before spray drying. The physicochemical characteristics and reconstitution of EOP were investigated. The results found that different concentrations of WPC affected EOP characteristics. The EOP coated 1% WPC exhibited low moisture content and water activity (aw) containing high γ-oryzanol content and encapsulation efficiency. Morphology of EOP using SEM displayed spheroid shape with smooth and crack-free surface. However, EOP emulsion had relatively larger particle size and lower solubility index than the fresh emulsion after reconstitution, but a good creaming stability of reconstituted EOP was observed. Therefore, it can be concluded that using 1% WPC combined with 10% maltodextrin provided good performance of encapsulated RBO with 2% γ-oryzanol using spray drying. According to physicochemical characteristics, the EOP has good potential as a food ingredient for food industry and as an excipient for pharmaceutical and cosmetic industries.

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Code availability

Code for data cleaning and analysis is provided as part of the replication package. We use a Statistical Package for the Social Sciences (SPSS) program Version 22 from the property of IBM Corporation and other(s) 1989, 2013, it was installed with correctly License code (9DNCAF2O3QVDV7FBIO696OO6GWLNXZPPRYTPWF2PPX7C8T6Y24LMVV2ET7DOLX5CXAL5YDLL79UPGEFCPDXP5Q8O5E).

Data availability

The data that support the findings of this study are available on request from the corresponding author. The data are not publicly available due to their containing information that could compromise the privacy of research participants. We wish to confirm that there are no known conflicts of interest associated with this publication and there has been no significant financial support for this work that could have influenced its outcome.

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Acknowledgements

The authors gratefully acknowledge the Thailand Research Fund (TRF), the Research and Researcher for Industry (RRi) Doctoral Scholarship (PHD58I0028) and Kasisuri Co., Ltd. Thailand for financial support. The supports from Rajabhat Ubon Ratchathani University, Ubon Ratchathani University and Department of Food Science, University of Massachusetts, Amherst, USA are gratefully acknowledgement.

Funding

All of the sources of funding for the work described in this publication are acknowledged bellows: Royal Golden Jubilee PhD Program, Thailand Research Funds; Rajabhat Ubon Ratchathani University; Ubon Ratchathani University, Thailand; Department of Food Science, University of Massachusetts, Amherst, USA.

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Authors and Affiliations

  1. Faculty of Agriculture, Ubon Ratchathani University, Warinchumrap, Ubon Ratchathani, 34190, Thailand

    Kanitta Wangdee & Ekasit Onsaard

  2. Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA

    Eric A. Decker

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  1. Kanitta Wangdee
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  2. Eric A. Decker
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KW performed the experimental works and was a major contributor in writing the manuscript with support from EO and EAD. EO supervised the project. All authors read and approved the manuscript.

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Correspondence to Ekasit Onsaard.

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Wangdee, K., Decker, E.A. & Onsaard, E. Characterization of encapsulated γ-oryzanol powder by spray drying using whey protein and maltodextrin as wall materials. J Food Sci Technol 59, 355–365 (2022). https://doi.org/10.1007/s13197-021-05021-8

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  • DOI: https://doi.org/10.1007/s13197-021-05021-8

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