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Effects of complex coacervation-spray drying and conventional spray drying on the quality of microencapsulated orange essential oil

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Abstract

Orange essential oil (OEO) was microencapsulated by complex coacervation using a whey protein isolate (WPI)–arabic gum (AG) system followed by spray drying, and it was compared with the conventional spray drying microencapsulation process using N-Lok starch as wall material. Complex coacervation between WPI and AG was characterized in terms of zeta potential and coacervation efficiency. Coacervated microcapsules with different core:wall (OEO:WPI–AG) ratio (1:1–1:4) were spray dried using 160 and 90 °C as inlet and outlet temperature, respectively. Maltodextrin DE10 was added to protect integrity of coacervated microcapsules during spray drying. The highest retention and encapsulation efficiency (53 and 46% respectively) were obtained for a core:wall ratio of 1:2. The WPI:AG system with core:wall ratio of 1:2 was spray dried using 140–220 °C and 80–120 °C as inlet and outlet temperatures respectively, and the results indicated that these inlet and outlet temperatures had no significant effect on retention and encapsulation efficiency. Microencapsulation by conventional spray drying at 200–120 °C as inlet and outlet temperatures, resulted in the highest retention and encapsulation efficiencies (79 and 73% respectively), which represents 25% higher than spray dried coacervated microcapsules. After 4 months of storage, the spray dried coacervated microcapsules showed a tenfold higher carvone concentration (indicator of degradation), than the conventional microencapsulated spray dried product.

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Acknowledgements

Financial support from Escuela Nacional de Ciencias Biológicas from Instituto Politécnico Nacional and CONACYT (Consejo Nacional de Ciencia y Tecnología) Mexico for the development of this work is highly appreciated.

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Authors and Affiliations

  1. Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala S/N, Del. Miguel Hidalgo, 11340, Mexico City, Mexico

    Sandra Rojas-Moreno, Fernando Cárdenas-Bailón & Guillermo Osorio-Revilla

  2. Departamento de Biofísica, Escuela Nacional de Ciencias Biológicas Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala S/N, Del. Miguel Hidalgo, 11340, Mexico City, Mexico

    Tzayhrí Gallardo-Velázquez

  3. Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Instituto Politécnico Nacional, Sigma No. 119 Fracc. 20 de Noviembre II, Durango, Mexico

    José Proal-Nájera

Authors
  1. Sandra Rojas-Moreno
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  2. Fernando Cárdenas-Bailón
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  3. Guillermo Osorio-Revilla
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  4. Tzayhrí Gallardo-Velázquez
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  5. José Proal-Nájera
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Correspondence to Guillermo Osorio-Revilla.

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Rojas-Moreno, S., Cárdenas-Bailón, F., Osorio-Revilla, G. et al. Effects of complex coacervation-spray drying and conventional spray drying on the quality of microencapsulated orange essential oil. Food Measure 12, 650–660 (2018). https://doi.org/10.1007/s11694-017-9678-z

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  • DOI: https://doi.org/10.1007/s11694-017-9678-z

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