首页|Avocado oil encapsulation with OSA-esterified taro starch as wall material: Physicochemical and morphology characteristics

Avocado oil encapsulation with OSA-esterified taro starch as wall material: Physicochemical and morphology characteristics

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  • NSTL
  • Elsevier
The objective of the work was to evaluate OSA-esterified taro starch as wall material to encapsulate avocado oil as lipophilic bioactive compounds, using spray drying for encapsulation. It was found that OSA-esterification decreased the amylose content (8.93-6.13%), %C (33.29-31.88%), and thermal properties of gelatinization (Tp: 86.1 to 80.7 degrees C, and Delta H: 8.4 to 7.9 J g(-1)). Besides, OSA-esterification did not modify the diffraction pattern (Type A). The OSA-starch granules did not show surface alterations, while showing a monomodal particle diameter distribution. However, the particle diameter increased from 2.8 to 3.3 um after modification. The emulsions of OSA-starch (350 and 400 mg starch. mL(-1) oil) showed greater stability against coalescence than those obtained with unmodified starch. Encapsulates with native and OSA-starches showed differences in diameter, shape and presence of pores. Likewise, the esterification reduces the diameter distribution in the microcapsules (15.1-13.1 mu m). The vegetable oil was located internally and superficially in the cavities and intraparticle area of the microcapsules. Encapsulation efficiency was increased by modification with OSA from 23.63 to 40.0% and the value of peroxides decreased during storage. The results demonstrated that malanga OSA-starch can be considered as wall material for protection of hydrophobic substance.

Taro starchOctenyl succinic anhydrideEncapsulationSpray dryingSpherical aggregates

Romero-Hernandez, Hector A.、Sanchez-Rivera, Mirna M.、Alvarez-Ramirez, Jose、Yee-Madeira, Hernani、Yanez-Fernandez, Jorge、Bello-Perez, Luis A.

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Inst Politecn Nacl, CEPROBI, Yautepec 62732, Morelos, Mexico

Univ Autonoma Metropolitana Iztapalapa, Dept Ingn Proc & Hidraul, Apartado Postal 55-534, Iztapalapa 09340, Mexico

Inst Politecn Nacl, Escuela Super Fis Matemat, Gustavo A Madero 07738, Cdmx, Mexico

Inst Politecn Nacl, Lab Biotecnol Alimentaria, Gustavo A Madero 07738, Cdmx, Mexico

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2021

10.1016/j.lwt.2020.110629

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.138
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