Application of Spray-dried Microcapsules of Purslane (Portulaca oleracea L.) Seed Oil Enhances Quality of Mango Juice

Abstract

Introduction: Purslane (Portulaca oleracea L.) seeds oil are a non-traditional alpha-linolenic acid source (ALA), which is an omega-3 fatty acid. This study aimed to evaluate the physicochemical and sensory properties of mango juice fortified with purslane seed oil (PSO) microcapsules. Materials and Methods: Gum Arabic (GA) and maltodextrin, as wall-materials, were used in the microencapsulation of PSO by spray drying technique. The spray-dried microcapsules were added to the mango juice (200 mL) at the levels of 0.5, 1 and 1.5 g, ALA. Physicochemical properties such as viscosity, total soluble solids (TSS), pH and titratable acidity were measured, as well as sensory evaluation, during 28 days' storage at 4.0 ±0.5°C. Results: Our study indicated that the microencapsulation of PSO by spray drying resulted in the best microencapsulation yield (85.17%) as well as the microencapsulation efficiency (77.40%). The pH and TSS of four juice samples ranged from 3.0 to 3.6 and from 18.8 to 19.1 Brix°, respectively. In addition to that, storage periods had no significant effect on them. Conclusion: According to the findings presented in this paper, it has been concluded that the nutritional value of mango juices was enhanced by the addition of microencapsulated PSO as a source of ω-3 fatty acids.