Encapsulation of red palm oil in carboxymethyl sago cellulose beads by emulsification and vibration technology: Physicochemical characterization and in vitro digestion. (August 2018)

• Record Type: Journal Article
• Authors: Sathasivam, Thenapakiam; Muniyandy, Saravanan; Chuah, Lay Hong; Janarthanan, Pushpamalar
• Is Part Of: Journal of food engineering. Volume 231(2018)
• Page Start: 10
• Page End: 21
• Publication Date: 2018-08
• Subjects: Encapsulation -- Vibration technology -- Red palm oil -- Digestion -- Beads -- Emul; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2018.03.008
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: Red palm oil was encapsulated in carboxymethyl sago cellulose (CMSC) beads by emulsification and ionotropic gelation using aluminium chloride as a gelling agent. The influence of % of CMSC, plasticizer (glycerine or polyethylene glycol) and drying method on the shape, surface, and stability of the beads prepared by vibration technology were evaluated. Various parameters were optimized to emulsify palm oil in CMSC solution and emulsion made up off less than 40% v/v oil phase was found stable. Emulsions prepared with 12.5% w/w of CMSC could produce 22.8% w/w of oil loaded beads without surface content. The inclusion of plasticizer reduced the oil loading but produced beads with a smoother surface. Freeze-drying helped in retaining the shape and soft texture of the beads. The beads exhibit higher swelling and oil release in the intestinal fluid than in stomach fluid. Oil loaded beads prepared with polyethylene glycol has shown better stability in the thermal analysis. In conclusion, CMSC beads could be a potential carrier to preserve the palm oil and release its nutrients in the intestine. Graphical abstract: Image 1 Highlights: Red palm oil encapsulated in spherical CMSC beads with or without plasticizer. Beads could load up to 23% of oil without any surface oil or leakage. Plasticizer and freeze-drying helped in maintaining the sphericity of the beads. Beads showed higher swelling and release at intestinal than the gastric fluid. Beads with polyethylene glycol have shown a better thermal stability.