Microencapsulation of rice bran oil by spray drying and its application in producing high quality yoghurt
Other Title(s)
كبسلة زيت رجيع الكون بواسطة التجفيف بالرزاز و استخدامه في إنتاج زبادي عالي الجودة
Joint Authors
Ata, Nahid Muhammad Mahrus
Abu Khashabah, Ahmad Muhammad
Abd al-Halim, Hisham Abd al-latif
al-Difrawy, Intisar Abd al-Muhsin
Shaltut, Umaymah al-Sayyid
Source
Alexandria Science Exchange Journal
Issue
Vol. 41, Issue 1 (31 Mar. 2020), pp.129-140, 12 p.
Publisher
Publication Date
2020-03-31
Country of Publication
Egypt
No. of Pages
12
Main Subjects
Earth Sciences, Water and Environment
Topics
Abstract EN
The present study aimed to evaluate microencapsulated rice bran oil as a potential source of bioactive compounds and to utilize it in preparing functional yoghurt.
Rice bran oil (RBO) was extracted from rice bran as a by-product by hydraulic press.
RBO was encapsulated by spray-drying with wall materials such as maltodextrin (MD): Whey protein concentrate (WPC), MD: WPC: gum arabic (GA) and MD: GA at ratios (3: 2), (3: 1: 1) and (3: 2), respectively.
The ratios between rice bran oil (RBO) (core) and coating materials were 1: 2 and 1: 4.
Physico-chemical characteristics and bioactive compounds were measured in RBO.
The stability, particle size distribution and zeta potential of emulsion were evaluated; also encapsulation efficiency (EE) and surface morphology of capsules powder were studied.
Encapsulated rice bran oil (ERBO) was used to fortify yoghurt.
Physico-chemical properties (pH value, acidity and WHC) and organoleptic properties were determined during storage periods (zero time, 7 and 14 days) on the fortified yoghurt and control.
The study revealed that, the mixture wall material with MD: GA at ratio 3: 2 and core: coating materials at ratio 1: 4 were found to be the best effective on emulsion stability (100% ) with no separation phase, particle size distribution (249.8 nm.
), zeta potential (-31.49 mV).
Use of MD: GA as a wall material with core to coat material at ratios 1: 4 for encapsulation of RBO caused a decreased in the surface oil content (0.22) and an increase in EE (78% ).
The particles of capsules powder obtained from MD: GA at 3: 2 ratio with core to coat material at ratios 1: 2 and 1: 4 are smooth spheres with little appendages and no cracks or fissures.
Adding powder of ERBO at different concentrations (2, 4 and 6% ) and RBO at 2% to yoghurt samples caused a decrease in pH and increase in values of acidity and WHC during the storage period.
According to the results obtained, there were changes in values of organoleptic parameters of control and different tested levels of supplemented yoghurt samples with RBO and ERBO during the storage periods, these changes were still within the acceptable scores and satisfaction panelists.
American Psychological Association (APA)
Ata, Nahid Muhammad Mahrus& Abu Khashabah, Ahmad Muhammad& Shaltut, Umaymah al-Sayyid& Abd al-Halim, Hisham Abd al-latif& al-Difrawy, Intisar Abd al-Muhsin. 2020. Microencapsulation of rice bran oil by spray drying and its application in producing high quality yoghurt. Alexandria Science Exchange Journal،Vol. 41, no. 1, pp.129-140.
https://search.emarefa.net/detail/BIM-1103242
Modern Language Association (MLA)
Ata, Nahid Muhammad Mahrus…[et al.]. Microencapsulation of rice bran oil by spray drying and its application in producing high quality yoghurt. Alexandria Science Exchange Journal Vol. 41, no. 1 (Jan. / Mar. 2020), pp.129-140.
https://search.emarefa.net/detail/BIM-1103242
American Medical Association (AMA)
Ata, Nahid Muhammad Mahrus& Abu Khashabah, Ahmad Muhammad& Shaltut, Umaymah al-Sayyid& Abd al-Halim, Hisham Abd al-latif& al-Difrawy, Intisar Abd al-Muhsin. Microencapsulation of rice bran oil by spray drying and its application in producing high quality yoghurt. Alexandria Science Exchange Journal. 2020. Vol. 41, no. 1, pp.129-140.
https://search.emarefa.net/detail/BIM-1103242
Data Type
Journal Articles
Language
English
Notes
-
Record ID
BIM-1103242