期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 70, 期 -, 页码 126-134出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2016.02.025
关键词
Coffee oil; Encapsulation efficiency; Flavors; Optimization; PGSS
This study aimed the encapsulation of coffee oil flavor and optimizing the process conditions which affect the encapsulation efficiency (EE). Oil was extracted from roasted Coffea arabica, (Yrigachefe, Ethiopia) using supercritical carbon dioxide (Sc-CO2). Then, the extracted oil was encapsulated by polyethyleneglycol (PEG) using particles from gas-saturated solutions (PGSS) process. Process parameters which affect the EE such as, temperature (T, 40-50 degrees C), pressure (P, 200-300 bar) and polymer-oil ratios (R, 5:1-10:1 g/g) were optimized via Box Behnken design (BBD). The optimal conditions were (T, 40.0 degrees C, P, 260.14 bar and R, 6.57:1 g/g) with a maximum EE of 79.78%. The encapsulated oil showed peroxide value of 4.56 meq peroxide/kg oil after 12 weeks of storage. Less than 2% loss of fatty acid composition was observed after encapsulation. Moreover, flavor profiles of particles obtained using optimal condition showed very good preservation of flavors. Therefore, microencapsulation using PGSS process could be employed for production of freely flowing powdered particles that can be used in food processing industries. (C) 2016 Elsevier Ltd. All rights reserved.
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