Storage stability of microencapsulated extra virgin olive oil powder
2014
Zungur, A., Ege Univ., Bornova-Izmir (Turkey). Faculty of Engineering. Dept. of Food Engineering | Koc, M., Adnan Menderes Univ., Aydın (Turkey). Faculty of Engineering. Dept. of Food Engineering | Yalcın, B., Ege Univ., Bornova-Izmir (Turkey). Faculty of Engineering. Dept. of Food Engineering | Kaymak-Ertekin, F., Ege Univ., Bornova-Izmir (Turkey). Faculty of Engineering. Dept. of Food Engineering | Oetles, S., Ege Univ., Bornova-Izmir (Turkey). Faculty of Engineering. Dept. of Food Engineering
Microencapsulation is the process that aims to increase the stability of food components (oil, pigments, aroma, etc.) during the processing and storage. Microencapsulation is used to convert extra virgin olive oil to powder form maintaining high oxidation stability, phenolic content and antioxidant capacity along the storage. In this study, the storage stability of microencapsulated extra virgin olive oil powder coated with maltodextrin and whey protein isolate as wall materials was investigated by evaluating microencapsulation efficiency, peroxide value, phenolic content and antioxidant activity during storage in aluminium polyethylene pouches at 25 °C and 50% relative humidity (RH) for 180 days. The results showed that microencapsulation efficiency (ME), phenolic content and antioxidant activity of microencapsulated extra virgin olive oil powder (MEVOP) during storage decreased 16%, 44.6% and 58.6%, respectively as compared to initial value, whereas the peroxide value of sample increased from 11.6 meq O2 kgE-1 oil to 35.6 meq O2 kgE-1 oil in the 180 days of storage. During storage, the degradation of phenolic content, antioxidant activity and the increase in the peroxide value of microencapsulated extra virgin olive oil were found to fit the first-order kinetic model. Although microencapsulation efficiency of samples changed slightly, phenolic content and antioxidant activity drastically reduced and peroxide value of samples increased sharply during the storage. This is possibly caused by small particle size and/or huge surface area of olive oil powder.
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