A Powderization Process for Encapsulating with Functional Biomaterials Using Nozzleless Electrostatic Atomization. Issue 9 (2nd September 2019)

• Record Type: Journal Article
• Authors: Mori, Chinatsu; Kadota, Kazunori; Shimosaka, Atsuko; Yoshida, Mikio; Shirakawa, Yoshiyuki
• Is Part Of: Journal of food science. Volume 84:Issue 9(2019)
• Page Start: 2482
• Page End: 2489
• Publication Date: 2019-09-02
• Subjects: conductivity -- emulsion -- emulsifier free -- particle size distribution -- soybean -- Taylor cone; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.14783
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract : Abstract: Powderization of oils has been used as a method to enhance the stability of polyunsaturated fatty acids. Previously, we successfully powderized soybean oil via nozzleless electrostatic atomization. The process of nozzleless electrostatic atomization process was applied to the one‐step process of encapsulating oil in wall materials. The encapsulation of oils in powder is dependent on the wall materials. The present study aimed to resolve the behavior of oil encapsulated in particles using a novel method of electrostatic atomization, and to investigate the effect of wall materials on the oil content in the encapsulated formulations. The size of particles surrounding oil was dependent on the type of wall materials used for encapsulation, and the oil content within the encapsulation decreased with increase in particle size. Furthermore, wall materials with higher hydrophobicity increased the oil content within the encapsulation, as more hydrophobic particles could absorb the oil more effectively. Practical Application: Nozzleless electrostatic atomization is a new method for preparing encapsulation of oil using various wall materials.