MICROENCAPSULATION OF RAPESEED OIL BASED ON THE SPRAY DRYING METHOD

The aim of this work was to examine the influence of three levels of various amounts of particular ingredients, which form emulsion exposed to drying, on the microencapsulation efficiency and selected physical properties of powdered encapsulated oil. Spray-drying of rapeseed oil onto a maltodextrin carrier with the addition of acacia gum enabled obtaining a powdered product with complete water reconstitution and very poor wettability and flowability. The greatest susceptibility to quantitative changes in particular components of the emulsions was shown for traits linked with surface oil content and powder particles density. The microencapsulation efficiency, ranging from 79 to 95%, was affected to the greatest extent by the solid content of emulsion subjected to spray drying.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.