Abstract
Abstract In the search for alternative wall materials to replace gum Arabic (GA), a good but expensive encapsulating agent, this work aimed to evaluate the effectiveness of maltodextrin 10DE in combination with GA (GA/MD, 50:50 ratio) for the microencapsulation of grape seed oil by spray drying. The addition of maltodextrin to gum Arabic did not influence the mean particle diameter, powder bulk density, encapsulation efficiency or the total oil retained in the microspheres. Although the oil encapsulated with GA showed greater retention of phenolic compounds after spray drying, the sample encapsulated with GA/MD had greater ferric reduction antioxidant power and DPPH radical scavenging activity, and a lower peroxide index.
Highlights
Nowadays, consumers are being encouraged to increase their intake of functional foods, leading to an increase in the development of such products by the food industry
The emulsion prepared with gum Arabic (GA) presented some oil droplets on the surface after 24 h, and the emulsion with GA/maltodextrin 10DE (MD) showed phase separation, which could be attributed to a deficiency in the emulsifying properties of maltodextrin
No significant difference was observed between the encapsulation efficiencies of the microspheres, the powder with GA/MD had higher surface oil content than that with GA (Table 1), despite its emulsion presented smaller oil droplets. These results showed that the amount of surface oil increased when maltodextrin was added to wall material composition, probably due to its low emulsifying capacity
Summary
Consumers are being encouraged to increase their intake of functional foods, leading to an increase in the development of such products by the food industry. In this context, animal fats are being replaced by vegetable oils in the diet due to their healthier aspects. Since the monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids have been associated with the prevention of various disorders in humans (Al-Jawadi et al, 2018; Cicero & Colletti, 2017; Wijendran & Hayes, 2004), grape seed oil could be incorporated in food systems to increase the nutritional value and improve the beneficial effects on human health. It is necessary to protect grape seed oil during its handling, storage and transportation
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