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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(5): 2391-2402
DOI: https://doi.org/10.20546/ijcmas.2018.705.275


Effect of Wall Materials and Inlet Air Temperatures on Physical Properties of Microencapsulated of Olive Oil Powder
C. Ashokkumar1*, B. Murugan1, D. Baskaran2, V. Veerapandianand A. Karthiayani1
1College of Food and Dairy Technology-TANUVAS, Chennai – 52, India
2Faculty of Food Sciences, College of Food and Dairy Technology-TANUVAS, Chennai – 52
3Department of Livestock Products Technology (Dairy Science), MVC-TANUVAS, Chennai – 07, India
*Corresponding author
Abstract:

The objective of this study was to evaluate the effect of different wall materials and the processing parameters on the microencapsulation of olive oil by spray drying. Casein, maltodextrin and guar gum were used to produce olive microcapsules. Different combination of wall materials (casein/maltodextrin at 1:1 ratio, casein/maltodextrin at 1:2 ratio, maltodextrin/guar gum and casein/maltodextrin/guar gum) and inlet air temperature (140, 160 and 180ËšC), for a total of 4 combination of emulsions were prepared. The feed emulsions were characterized for stability and viscosity followed by drying of emulsions in a laboratory scale spray dryer and the resulting particles were analyzed for encapsulation efficiency, moisture content, water activity and flowing characteristics of powder. Among the four wall material combinations evaluated, the combination of casein, maltodextrin and guar gum combination (1:1.98:0.02 ratios) showed the best performance, with the highest encapsulation efficiency.


Keywords: Olive oil, Microcapsules, Spray drying,
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How to cite this article:

Ashokkumar, C., B. Murugan, D. Baskaran, V. Veerapandian and Karthiayani, A. 2018. Effect of Wall Materials and Inlet Air Temperatures on Physical Properties of Microencapsulated of Olive Oil Powder.Int.J.Curr.Microbiol.App.Sci. 7(5): 2391-2402. doi: https://doi.org/10.20546/ijcmas.2018.705.275