Preparation and characterization of tea oil powder with high water solubility using Pickering emulsion template and vacuum freeze-drying

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F22%3A43904457" target="_blank" >RIV/60076658:12520/22:43904457 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.1016/j.lwt.2022.113330" target="_blank" >https://doi.org/10.1016/j.lwt.2022.113330</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.lwt.2022.113330" target="_blank" >10.1016/j.lwt.2022.113330</a>

Result language

angličtina

Original language name

Preparation and characterization of tea oil powder with high water solubility using Pickering emulsion template and vacuum freeze-drying

Original language description

In this study, tea oil powder was firstly prepared using Pickering emulsion template coupled vacuum freeze-drying with maltodextrin (MD) as wall material. The effect of MD content on the rheological properties of the Pickering emulsion was investigated. The solubility, moisture content, bulk density, encapsulation efficiency, and microstructure of the tea oil powder were evaluated when different concentration of xanthan gum/lysozyme nanoparticles (XG/Ly NPs) were used. The results showed that increasing NPs and MD substantially enhanced the viscoelasticity of Pickering emulsion. The prepared tea oil powder herein had a milky white appearance with water content less than 3.45% +/- 0.09%. Its bulk density was 0.34 +/- 0.06 g/cm(3), and solubility could be as high as 87.13% +/- 0.86%. The highest tea oil encapsulation rate reached 66.41% +/- 0.01% when 50% MD and 4% XG/Ly NPs was used. The surface of tea oil powder showed a relatively smooth porous microstructure, while the addition of MD made its surface became irregular with porosity and puckering. Additionally, oxidation stability of tea oil powder could be regulated MD and NPs. The results demonstrated that tea oil powder with high water solubility and controlled oxidation stability could be prepared by Pickering emulsion template coupled with vacuum freeze-drying technology.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

—

OECD FORD branch

40401 - Agricultural biotechnology and food biotechnology

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

LWT - Food Science and Technology

ISSN

0023-6438

e-ISSN

1096-1127

Volume of the periodical

160

Issue of the periodical within the volume

neuvedeno

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

9

Pages from-to

nestrankovano

UT code for WoS article

000781359700007

EID of the result in the Scopus database

2-s2.0-85125496911