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KMID : 0380620080400030303
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 3 p.303 ~ p.310
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Engineering/Processing/Sensory Evaluation : Encapsulation of Avocado Oil Using Spray Drying
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Bae Eun-Kyung
Kim Gun-Hee
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Abstract
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This study was performed to verify the effects of encapsulation against oil oxidation. Thiobarbituric acid (TBA) values of samples were compared during storage at 60℃ indicating that the encapsulated avocado oil had lower TBA values than the free avocado oil. Microcapsules consisting of a whey protein isolate (WPI)-only wall system had slightly improved oxidative stability; however, spray-dried particles containing a high proportion of maltodextrin (MD) clearly offered better protection from oxidation than the other forms of encapsulation. The chlorophyll (Chl) content of the encapsulated avocado oil was higher than that of the free oil sample. When compared to the control, all wall systems protected the change of the chlorophyll content storage. No large differences were observed between the encapsulated powders according to the various wall materials. The color of the encapsulated oil changed from green to yellowish-green, indicating the formation of pheophytin from chlorophyll. The yellowish color of the oil correlated with a reduced total Chl content. In conclusion, encapsulation with spray drying for avocado oil could lead to improved stability during storage with respect to oxidation and the preservation of chlorophyll.
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KEYWORD
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avocado oil, spray drying, oxidation, chlorophyll
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