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Potential of carbohydrate blends to maintain the technological properties of encapsulated avocado oil

  • Janaína Gonçalves Fernandes , Jayne de Abreu Figueiredo , Hélio Júnior Alvarenga Godinho , Karina Carvalho Guimarães , Yasmin Fernanda da Silva , Cleiton Antônio Nunes , Soraia Vilela Borges and Diego Alvarenga Botrel ORCID logo EMAIL logo
Published/Copyright: March 25, 2025
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International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 21 Issue 4

Abstract

Avocado oil, renowned for its substantial levels of unsaturated fats and bioactive constituents, is highly susceptible to oxidative degradation. This study aimed to microencapsulate avocado oil utilizing various wall materials. Powdered avocado oil was generated via spray drying, employing solely Arabic gum (GA) and its amalgamation with inulin (IN) at distinct ratios (1:1 and 3:1). Emulsions and resultant particles were subjected to comprehensive characterization. Increasing IN proportions led to a decline in emulsion viscosity. Remarkably, the presence of IN at a 3:1 ratio yielded superior encapsulation efficiency, reaching 67 %. Microencapsulated oil exhibited heightened oxidative stability compared to its free counterpart. Across an 8-week period at temperatures of 40 or 60 °C, the peroxide index of encapsulated oil remained relatively unaltered. Overall, particles produced with GA partially substituted by IN (3:1) displayed intriguing properties and held promise for applications in the food industry.

Keywords: encapsulation; spray drying; peroxide index; inulin
Corresponding author: Diego Alvarenga Botrel, Department of Food Science, Federal University of Lavras, University Campus, Packing and Encapsulation Laboratory, Post Office Box 3037, 37200-900, Lavras, MG, Brazil, E-mail:

Funding source: Conselho Nacional de Desenvolvimento Científico e Tecnológico

Award Identifier / Grant number: 406569-2021-5

Funding source: Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Award Identifier / Grant number: 001

Funding source: Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Award Identifier / Grant number: APQ-02487-16

  1. Research ethics: Not applicable.

  2. Informed consent: Not applicable.

  3. Author contributions: The authors have accepted responsibility for the entire content of this manuscript and approved its submission.

  4. Use of Large Language Models, AI and Machine Learning Tools: None declared.

  5. Conflict of interest: The authors state no conflict of interest.

  6. Research funding: The authors would like to thank the Foundation for Research of the State of Minas Gerais – FAPEMIG (grant number: CAG – APQ-02487-16), The National Council of Scientific and Technological Development – CNPq (grant number: 406569-2021-5), and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – CAPES (Finance Code 001) for financial support.

  7. Data availability: Not applicable.

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Received: 2024-05-24
Accepted: 2025-02-27
Published Online: 2025-03-25

© 2025 Walter de Gruyter GmbH, Berlin/Boston

Articles in the same Issue

  1. Frontmatter
  2. Articles
  3. Potential of carbohydrate blends to maintain the technological properties of encapsulated avocado oil
  4. Effect of pomegranate (Punica granatum L.) peel and green coffee bean (Coffea arabica) extracts and their formulations on the oxidative stability of raw walnut oil under accelerated oxidation conditions
  5. Soaking apple slices with different thicknesses in water prior to electro-infrared (EIR) dry-blanching: effects on the physicochemical properties and sensory characteristics of Fuji apple slices
  6. Exploring the potential of sal seed as a functional ingredient in cookies: nutritional, textural, and sensory evaluation
  7. Storage stability of fresh, sonicated, and pasteurized noni juices
  8. White finger millet protein fraction as an egg replacer: effect on physiochemical, texture, rheological, microstructure and sensory characteristics of mayonnaise
https://doi.org/10.1515/ijfe-2024-0121
Keywords for this article
encapsulation; spray drying; peroxide index; inulin

Articles in the same Issue

  1. Frontmatter
  2. Articles
  3. Potential of carbohydrate blends to maintain the technological properties of encapsulated avocado oil
  4. Effect of pomegranate (Punica granatum L.) peel and green coffee bean (Coffea arabica) extracts and their formulations on the oxidative stability of raw walnut oil under accelerated oxidation conditions
  5. Soaking apple slices with different thicknesses in water prior to electro-infrared (EIR) dry-blanching: effects on the physicochemical properties and sensory characteristics of Fuji apple slices
  6. Exploring the potential of sal seed as a functional ingredient in cookies: nutritional, textural, and sensory evaluation
  7. Storage stability of fresh, sonicated, and pasteurized noni juices
  8. White finger millet protein fraction as an egg replacer: effect on physiochemical, texture, rheological, microstructure and sensory characteristics of mayonnaise
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