Microencapsulation Properties of Gum Arabic and Several Food Proteins: Spray-Dried Orange Oil Emulsion Particles

Abstract

The encapsulation properties of several commercial food proteins and gum arabic (GA) were evaluated by conventional analytical procedures and dynamic headspace analysis (DHA). The microstructural properties of spray-dried microencapsulated orange oil emulsion particles were investigated by scanning electron microscopy (SEM) and confocal scanning laser microscopy (CSLM). Soy protein isolate (SPI) was most effective and whey protein isolate (WPI) least effective for retaining orange oil during spray-drying of the liquid orange oil emulsions. Spray-dried SC-microencapsulated particles exhibited the largest sizes, and the sizes of the other microencapsulated orange oil particles were in decreasing order of WPI > SPI > GA. SEM and CSLM results revealed that spray-dried GA-microencapsulated orange oil particles had undergone more shrinkage during drying than the protein-microencapsulated products. A modified DHA technique was developed to determine the rate of release of volatiles from the spray-dried, microenc...