Optimization of candlenut oil encapsulation by using sodium caseinate and whey protein isolate with freeze drying method

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Optimization of candlenut oil encapsulation by using sodium caseinate and whey protein isolate with freeze drying method

Meidiana, Celine - Personal Name; Sutanto, Hery - Personal Name;

The objective of this study was to find the best encapsulating agent to protect the omega content from candlenut oil against oxidation through freeze drying method. Factors such as encapsulating agent (whey protein isolate, sodium caseinate, b-cyclodextrin, gum Arabic) and ratios of wall material to oil (3:2, 1:1 and 2:3) were investigated to find out the most appropriate microcapsule and conditions to ensure there will be no change of the candlenut oil characteristics. Moisture content, microencapsulation efficiency (ME) and peroxide value (PV) were analyzed as the product parameter. Highest encapsulation efficiency was obtained by using sodium caseinate (43.22

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B03099 (Rack Thesis) Available

Detail Information

Series Title: -
Call Number: 3099
Publisher: : Swiss German University., 2019
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): FT
Candlenut oil
Oxidative stability
Freeze-drying
Microencapsulation
Omega Fatty Acid
Specific Detail Info: -
Statement of Responsibility: -

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