Preparation and Characterization of Camellia Oil Microcapsules Using Spray Drying Coupled with Sodium Caseinate/Xanthan Gum-Stabilized Emulsion Template

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F25%3A102207" target="_blank" >RIV/60460709:41210/25:102207 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.webofscience.com/wos/woscc/full-record/WOS:001615348400001" target="_blank" >https://www.webofscience.com/wos/woscc/full-record/WOS:001615348400001</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods14213610" target="_blank" >10.3390/foods14213610</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Preparation and Characterization of Camellia Oil Microcapsules Using Spray Drying Coupled with Sodium Caseinate/Xanthan Gum-Stabilized Emulsion Template

Popis výsledku v původním jazyce

To enhance the high-value utilization of camellia oil and innovation in functional foods, this study developed a stable emulsion template using xanthan gum (XG) and sodium caseinate (CAS) for the preparation of camellia oil microcapsules via spray drying. Employing scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), and thermogravimetric analysis (TGA), alongside additional analytical methods, this study systematically examined the influence of drying temperature (145 °C, 165 °C, and 185 °C) and XG concentration (0.2%, 0.3%, and 0.4%) on the physicochemical properties and functional attributes of the microcapsules. Results indicated that 0.3% XG was the optimal concentration, enabling uniform emulsion droplet dispersion while balancing microcapsule bulk density and solubility, thereby optimizing processing and dissolution properties. 165 °C was identified as the optimal drying temperature, yielding the highest microcapsule yield (53.68%), moisture content (<2.84%) meeting storage standards, and optimal ß-carotene encapsulation efficiency (89.6%) and DPPH radical scavenging rate (74.80 ± 0.34%). FTIR analysis confirmed successful encapsulation of camellia oil within microcapsules. TGA and in vitro digestion experiments demonstrated excellent thermal stability and digestive characteristics of the microcapsules. In summary, this study identified the most favorable preparation conditions for camellia oil microcapsules, providing theoretical support and technical reference for expanding camellia oil applications in the food industry.

Název v anglickém jazyce

Preparation and Characterization of Camellia Oil Microcapsules Using Spray Drying Coupled with Sodium Caseinate/Xanthan Gum-Stabilized Emulsion Template

Popis výsledku anglicky

To enhance the high-value utilization of camellia oil and innovation in functional foods, this study developed a stable emulsion template using xanthan gum (XG) and sodium caseinate (CAS) for the preparation of camellia oil microcapsules via spray drying. Employing scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), and thermogravimetric analysis (TGA), alongside additional analytical methods, this study systematically examined the influence of drying temperature (145 °C, 165 °C, and 185 °C) and XG concentration (0.2%, 0.3%, and 0.4%) on the physicochemical properties and functional attributes of the microcapsules. Results indicated that 0.3% XG was the optimal concentration, enabling uniform emulsion droplet dispersion while balancing microcapsule bulk density and solubility, thereby optimizing processing and dissolution properties. 165 °C was identified as the optimal drying temperature, yielding the highest microcapsule yield (53.68%), moisture content (<2.84%) meeting storage standards, and optimal ß-carotene encapsulation efficiency (89.6%) and DPPH radical scavenging rate (74.80 ± 0.34%). FTIR analysis confirmed successful encapsulation of camellia oil within microcapsules. TGA and in vitro digestion experiments demonstrated excellent thermal stability and digestive characteristics of the microcapsules. In summary, this study identified the most favorable preparation conditions for camellia oil microcapsules, providing theoretical support and technical reference for expanding camellia oil applications in the food industry.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2025

Kód důvěrnosti údajů

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

Název periodika

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Svazek periodika

14

Číslo periodika v rámci svazku

21

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

17

Strana od-do

—

Kód UT WoS článku

001615348400001

EID výsledku v databázi Scopus

2-s2.0-105021434112