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Development and evaluation of microencapsulated peony seed oil prepared by spray drying: Oxidative stability and its release behavior during in-vitro digestion
- Wang, Shujie, Shi, Yan, Han, Lipeng
- Journal of food engineering 2018 v.231 pp. 1-9
- Paeonia, bioactive compounds, corn syrup, digestion, gastrointestinal system, in vitro digestion, microencapsulation, microstructure, oxidative stability, seed oils, spray drying, whey protein isolate
- 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.