Encapsulation of red palm oil in carboxymethyl sago cellulose beads by emulsification and vibration technology: Physicochemical characterization and in vitro digestion

Thenapakiam Sathasivam, Saravanan Muniyandy, Lay Hong Chuah, Pushpamalar Janarthanan

    Research output: Contribution to journalArticleResearchpeer-review

    6 Citations (Scopus)

    Abstract

    Red palm oil was encapsulated in carboxymethyl sago cellulose (CMSC) beads by emulsification and ionotropic gelation using aluminium chloride as a gelling agent. The influence of % of CMSC, plasticizer (glycerine or polyethylene glycol) and drying method on the shape, surface, and stability of the beads prepared by vibration technology were evaluated. Various parameters were optimized to emulsify palm oil in CMSC solution and emulsion made up off less than 40% v/v oil phase was found stable. Emulsions prepared with 12.5% w/w of CMSC could produce 22.8% w/w of oil loaded beads without surface content. The inclusion of plasticizer reduced the oil loading but produced beads with a smoother surface. Freeze-drying helped in retaining the shape and soft texture of the beads. The beads exhibit higher swelling and oil release in the intestinal fluid than in stomach fluid. Oil loaded beads prepared with polyethylene glycol has shown better stability in the thermal analysis. In conclusion, CMSC beads could be a potential carrier to preserve the palm oil and release its nutrients in the intestine.

    Original languageEnglish
    Pages (from-to)10-21
    Number of pages12
    JournalJournal of Food Engineering
    Volume231
    DOIs
    Publication statusPublished - Aug 2018

    Keywords

    • Beads
    • Digestion
    • Emul
    • Encapsulation
    • Red palm oil
    • Vibration technology

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