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Application of ultrasound to microencapsulation of coconut milk fat by spray drying method

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Abstract

Mixtures of coconut milk and gelatin solution were treated by ultrasound, mixed with maltodextrin and subsequently spray-dried to yield powder. The effects of ultrasonic power and sonication time on the microencapsulation efficiency (ME) and microencapsulation yield (MY) of coconut fat were investigated. The results indicated that increase in ultrasonic power from 0 to 5.68 W/g and in sonication time from 0 to 2.5 min augmented ME and MY of coconut fat. However, treatment with sonication power higher than 5.68 W/g led to a drop in fat ME and MY, mainly due to aggregation of fat particles and that blocked the adsorption of gelatin molecules on the particle surface.

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Authors and Affiliations

  1. Department of Food Technology, Ho Chi Minh City University of Technology, Ho Chi Minh City, Vietnam

    Hoang Du Le & Van Viet Man Le

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  1. Hoang Du Le
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  2. Van Viet Man Le
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Correspondence to Van Viet Man Le.

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Le, H.D., Le, V.V.M. Application of ultrasound to microencapsulation of coconut milk fat by spray drying method. J Food Sci Technol 52, 2474–2478 (2015). https://doi.org/10.1007/s13197-014-1285-y

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  • DOI: https://doi.org/10.1007/s13197-014-1285-y

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