TY - JOUR
T1 - Encapsulation of red palm oil in carboxymethyl sago cellulose beads by emulsification and vibration technology
T2 - Physicochemical characterization and in vitro digestion
AU - Sathasivam, Thenapakiam
AU - Muniyandy, Saravanan
AU - Chuah, Lay Hong
AU - Janarthanan, Pushpamalar
N1 - Funding Information:
This work was funded by the Ministry of Higher Education through Fundamental Research Grant Scheme (FRGS/2/2013/SG06/MUSM/02/1).
Funding Information:
This work was funded by the Ministry of Higher Education through Fundamental Research Grant Scheme ( FRGS/2/2013/SG06/MUSM/02/1 ).
Publisher Copyright:
© 2018
Copyright:
Copyright 2018 Elsevier B.V., All rights reserved.
PY - 2018/8
Y1 - 2018/8
N2 - 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.
AB - 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.
KW - Beads
KW - Digestion
KW - Emul
KW - Encapsulation
KW - Red palm oil
KW - Vibration technology
UR - http://www.scopus.com/inward/record.url?scp=85043491954&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2018.03.008
DO - 10.1016/j.jfoodeng.2018.03.008
M3 - Article
AN - SCOPUS:85043491954
SN - 0260-8774
VL - 231
SP - 10
EP - 21
JO - Journal of Food Engineering
JF - Journal of Food Engineering
ER -