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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

LWT - Food Science and Technology

ISSN

0023-6438

e-ISSN

1096-1127

Svazek periodika

160

Číslo periodika v rámci svazku

neuvedeno

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

9

Strana od-do

nestrankovano

Kód UT WoS článku

000781359700007

EID výsledku v databázi Scopus

2-s2.0-85125496911