Encapsulation of avocado oil with modified rice starch: thermal and functional properties and gastrointestinal release

Encapsulation is a well-established technology that provides thermal stability and enables controlled release of functional compounds, such as avocado oil (AO). In this study, AO was encapsulated through the spray-drying process at inlet (130 °C) and outlet (80 °C) temperatures using different ratio...

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Bibliographic Details
Published in:Journal of food measurement & characterization 2024-06, Vol.18 (6), p.4665-4677
Main Authors: Santos, Newton Carlos, Almeida, Raphael Lucas Jacinto, de Brito, Ana Carla Oliveira, Silva, Virgínia Mirtes de Alcântara, de Lima, Thalis Leandro Bezerra, Nogueira, Lídia Paloma da Silva, de Sousa, Francisca Moisés, dos Santos, Francislaine Suelia, Filho, Manoel Tolentino Leite, de Moraes, Maria Suiane, de Oliveira, Adolfo Pinheiro, Silva, Semirames do Nascimento, Dias, Raquel Alves de Luna, de Santana, Maristela de Fátima Simplicio
Format: Article
Language:English
Subjects:
Antioxidants
Avocado oil
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Controlled release
Efficiency
Encapsulation
Engineering
Fatty acids
Food
Food industry
Food Science
Functional foods & nutraceuticals
Microcapsules
Microencapsulation
Moisture content
Oils & fats
Original Paper
Phenolic compounds
Phenols
Rice
Solvents
Starch
Thermal properties
Thermal stability
Thermodynamic properties
Vitamin E
Water content
Zeta potential
α-Amylase
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Summary:Encapsulation is a well-established technology that provides thermal stability and enables controlled release of functional compounds, such as avocado oil (AO). In this study, AO was encapsulated through the spray-drying process at inlet (130 °C) and outlet (80 °C) temperatures using different ratios (2.5–12.5%) of enzymatically modified red rice starch (RRS) as the coating material, with α-amylase and amyloglucosidase. The results demonstrated that emulsions with higher concentrations of modified RRS (10% and 12.5%) exhibited higher zeta potential values (− 37.67 mV and − 38.01 mV), indicating greater stability. For all conditions, the process yield was above 49%, and encapsulation efficiency (EE) ranged from 70.51 to 91.36%. AO microcapsules (5.72–8.15 µm) also showed low water content (3.29–5.58%) and high solubility (66.18–81.55%), enhancing their applicability in various processes. Additionally, AO microcapsules produced with 10% modified RRS (RRS4) exhibited the highest levels of phenolic compounds (5.74 mg GAE/100 g) and antioxidant activity (0.29–0.61 µM Trolox/g). Significant variations (p 
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-024-02522-w