Microencapsulation of virgin coconut oil by spray drying / Microencapsulação de óleo de coco virgem por spray spray
DOI:
https://doi.org/10.34117/bjdv6n1-103Keywords:
Modelling, Atomization, Surface Response, Drying, Novel ProductsAbstract
Microencapsulation and spray drying nanoencapsulation are innovative technologies that has been used in the elaboration of new products. Virgin coconut oil contains a large amount of lauric acid and short chain fatty acids, which are used as antioxidants, antibacterials, antivirus and for increasing human immunity. This work was done aiming at characterizing the nanoencapsulation and microencapsulation of virgin coconut oil by drying in a spray drier. There were evaluated the variables concentration of total solids, oil concentration in relation to solids and drying temperature. A 23experimental design was used. The control parameters were: 20 to 30% of total solids using soy protein isolate with maltodextrin, in a ratio 1:2, concentration of virgin coconut oil of 25 to 50% in relation to total solids, drying temperature of 160 and 180 °C and as emulsifier ester of smite to 0.5%. Emulsions and microcapsules were characterized by stability ofemulsion, microscopy, hygroscopicity, moisture, water activity, apparent density, oil retained in the emulsion and in the microcapsule, surface oil, encapsulation efficiency, oil retention and morphology. The criteria for the selection of thebest microencapsulation process were oil retention and low oil content in relation to solids. Morphological analysis showed better spherical volumes with lower cracks or apparent cracks, smooth and smaller sizes (2.5 to 20 ?m in diameter) had microcapsules with lower concentrations of total solids at the lowest temperature.
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