PubAg

Main content area

Development and evaluation of microencapsulated peony seed oil prepared by spray drying: Oxidative stability and its release behavior during in-vitro digestion

Author:
Wang, Shujie, Shi, Yan, Han, Lipeng
Source:
Journal of food engineering 2018 v.231 pp. 1-9
ISSN:
0260-8774
Subject:
Paeonia, bioactive compounds, corn syrup, digestion, gastrointestinal system, in vitro digestion, microencapsulation, microstructure, oxidative stability, seed oils, spray drying, whey protein isolate
Abstract:
In the present study, peony seed oil was encapsulated using a combination of whey protein isolate, corn syrup and soy lecithin (0.75%) as wall materials by spray drying. This formulation exhibited highest encapsulation efficiency and oxidative stability and least loss of bioactive compounds. The microstructure showed the peony seed oil microcapsules formed a complete core-shell structure with smooth surface and no apparent cracks or fissures. In-vitro digestion behavior showed more than 80% of the encapsulated oil was released from microcapsules after simulated gastrointestinal digestion.
Agid:
5917554