Optimization of Rice Bran Oil Encapsulation Using Jackfruit Seed Starch – Whey Protein Isolate Blend as Wall Material and Its characterization
-
S Murali
,
Abhijit Kar
Abstract
Response surface methodology (RSM) was used to optimize rice bran oil encapsulation using jackfruit seed starch – whey protein isolate blend as wall material by spray drying technique. Oil concentration (20, 25 and 30 %), wall material (Jackfruit seed starch & whey protein isolate) starch-protein ratio (1:1, 3:1 and 5:1) and spray drying inlet air temperature (140, 150 and 160 °C) were considered as process variables for optimization. A three-factor, three-level Box-Behnken design of RSM was used to conduct the experiments with the aim of maximizing encapsulation efficiency and minimizing peroxide value in the encapsulated powder. A polynomial regression model was fitted using design expert software, and the optimum conditions obtained were 20 % oil concentration, 3:1 starch-protein ratio and 140 °C spray drying inlet air temperature. The encapsulated rice bran oil powers obtained at optimized conditions offered 85.90 % of encapsulation efficiency and 1.18 meq/kg oil of peroxide value. The characterization study revealed that powder particles size (diameter) varied from 3.40 to 300.51 µm and most of the particles were smooth spheres with little appendages.
Funding statement: This research received no specific grant from any funding agency in the public, commercial, or not-for-profit sectors.
Conflict of interest: The authors declare that they have no conflict of interest.
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- Removal of Lipids, Cholesterol, Nucleic Acids and Haem Pigments During Production of Protein Isolates from Broiler Meat Using pH-shift Processes
Articles in the same Issue
- Articles
- Using Liquid-Only Cans (Equipped with a Single Particle) to Quantify Heat Transfer Phenomenon During Thermal Processing
- Improvement of the Flavor and Quality of Watermelon Vinegar by High Ethanol Fermentation using Ethanol-Tolerant Acetic Acid Bacteria
- Comparison of Drying and Quality Characteristics of Pear (Pyrus Communis L.) Using Mid-Infrared-Freeze Drying and Single Stage of Freeze Drying
- Microwave Drying Characteristics of Soybeans in Single and Variable Microwave Power Density
- Dielectric Properties of Importance in Operations of Post-harvest of Sorghum
- Effect of Drying Methods on the Rheological Properties of Sugar Beet Pulp Pectin
- Addition of Whey Protein in Bread-Making: Textural Parameters and Antioxidant Potential of Leavened and Unleavened Bread
- Modeling of Continuous Ultrasonication to Improve Total Phenolic Content and Antioxidant Activity in Sorghum Flour: A Comparison between Response Surface Methodology and Artificial Neural Network
- Optimization of Rice Bran Oil Encapsulation Using Jackfruit Seed Starch – Whey Protein Isolate Blend as Wall Material and Its characterization
- Removal of Lipids, Cholesterol, Nucleic Acids and Haem Pigments During Production of Protein Isolates from Broiler Meat Using pH-shift Processes
