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Quality evaluation of peony seed oil spray-dried in different combinations of wall materials during encapsulation and storage

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Abstract

This study aimed at evaluating the performance of peony seed oil microencapsulated by spray drying during encapsulation and storage. Four different combinations of gum arabic (GA), corn syrup (CS), whey protein concentrate (WPC) and sodium caseinate (CAS) were used to encapsulate peony seed oil. The best encapsulation efficiency was obtained for CAS/CS followed by the CAS/GA/CS combination with the encapsulation ratio of 93.71 and 92.80 %, respectively, while the lowest encapsulation efficiency was obtained for WPC/GA/CS (85.96 %). Scanning electron microscopy and confocal laser scanning microscopy revealed that the particles were spherical in shape and did not exhibit apparent cracks or fissures, and gum arabic was uniformly distributed across the wall of the microcapsules. Oxidative stability study indicated that the CAS/GA/CS combination presented the best protection against lipid oxidation and the smallest loss of polyunsaturated fatty acid content among all of the formulas as measured by gas chromatography. Therefore, CAS/GA/CS could be promising materials encapsulate peony seed oil with high encapsulation efficiency and minimal lipid oxidation.

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Acknowledgments

The authors thank the National Natural Science Foundation of China (Grant No. 31360390) for the financial support.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China

    Yan Shi, Shu-jie Wang, Zong-cai Tu, Hui Wang, Ru-yi Li, Tao Huang, Ting Su & Cui Li

  2. College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi, 330022, China

    Zong-cai Tu & Lu Zhang

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  1. Yan Shi
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  2. Shu-jie Wang
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  3. Zong-cai Tu
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  4. Hui Wang
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  5. Ru-yi Li
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  6. Lu Zhang
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  7. Tao Huang
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  8. Ting Su
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  9. Cui Li
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Correspondence to Yan Shi or Zong-cai Tu.

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Shi, Y., Wang, Sj., Tu, Zc. et al. Quality evaluation of peony seed oil spray-dried in different combinations of wall materials during encapsulation and storage. J Food Sci Technol 53, 2597–2605 (2016). https://doi.org/10.1007/s13197-016-2225-9

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  • DOI: https://doi.org/10.1007/s13197-016-2225-9

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