Effect of Antioxidant and Pro-oxidant on the Stability of Microencapsulated Squalene by Spray Drying

https://doi.org/10.22146/agritech.52741

Dwi Ayuni(1), Joko Nugroho Wahyu Karyadi(2), Arifin Dwi Saputro(3), Hidefumi Yoshii(4*)

(1) Department of Agricultural and Bio-systems Engineering, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(2) Department of Agricultural and Bio-systems Engineering, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(3) Department of Agricultural and Bio-systems Engineering, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281
(4) Department of Food Science and Nutrition, Setsunan University, 45-1 Nagaotoge-cho, Hirakata, Osaka 573-0101
(*) Corresponding Author

Abstract


Natural hydrocarbon compounds are extremely in high demand across various applications. For instance, squalene (SQ) is widely used in cosmetic and food supplement industries, due to beneficial health components. The aim of this study was to investigate the potentials of antioxidant addition on the physical properties, as well as SQ stability in spray-dried powder at various oil droplet diameters (0.3 – 4 µm). Rosemary oil extract served as antioxidant, while iron (II) sulfate accelerated the oxidation. Subsequently, SQ stability was evaluated at four separate temperatures, termed 25, 50, 70, and 105°C, after one month storage. Also, the morphological structures of the samples were characterized with scanning electron microscopy (SEM). The results showed the oil droplet diameter influenced the physical properties of SQ, as lesser drip sizes were known to enhance material strength. Furthermore, antioxidant inclusion proved to be effective in inhibiting oxidation, particularly in powders with extensive oil droplet diameter. Therefore, high regression coefficients (R2 > 0.97) and reduced chi-square confirmed Weibull model acceptance in predicting the retention of SQ content.

Keywords


Encapsulation; oil-droplet diameter; spray drying; squalene oil; stability

Full Text:

PDF


References

Amiri Samani, S., & Naji, M. H. (2019). Effect of homogenizer pressure and temperature on physicochemical, oxidative stability, viscosity, droplet size, and sensory properties of Sesame vegetable cream. Food Science and Nutrition, 7(3), 899–906. https://doi.org/10.1002/fsn3.680

Carmona, P. A. O., Tonon, R. V., da Cunha, R. L., & Hubinger, M. D. (2013). Influence of Emulsion Properties on the Microencapsulation of Orange Essential Oil by Spray Drying. Journal of Colloid Science and Biotechnology, 2(2), 130–139. https://doi.org/10.1166/jcsb.2013.1042

Corzo, O., Bracho, N., & Alvarez, C. (2010). Weibull model for thin-layer drying of mango slices at different maturity stages. Journal of Food Processing and Preservation, 34(6), 993–1008. https://doi.org/10.1111/j.1745-4549.2009.00433.x

Frascareli, E. C., Silva, V. M., Tonon, R. V., & Hubinger, M. D. (2012). Effect of process conditions on the microencapsulation of coffee oil by spray drying. Food and Bioproducts Processing, 90(3), 413–424. https://doi.org/10.1016/j.fbp.2011.12.002

Gallardo, G., Guida, L., Martinez, V., López, M. C., Bernhardt, D., Blasco, R., Pedroza-Islas, R., & Hermida, L. G. (2013). Microencapsulation of linseed oil by spray drying for functional food application. Food Research International, 52(2), 473–482. https://doi.org/10.1016/j.foodres.2013.01.020

Ghani, A. A., Adachi, S., Shiga, H., Neoh, T. L., Adachi, S., & Yoshii, H. (2017). Effect of different dextrose equivalents of maltodextrin on oxidation stability in encapsulated fish oil by spray drying. Bioscience, Biotechnology and Biochemistry, 81(4), 705–711. https://doi.org/10.1080/09168451.2017.1281721

Ghani, A. A., Matsumura, K., Yamauchi, A., Shiga, H., Adachi, S., & Izumi, H. (2016). Effects of oil-droplet diameter on the stability of squalene oil in spray-dried powder. Drying Technology, 34(14).

Hoang Thi, T. H., Lemdani, M., & Flament, M. P. (2013). Use of calcium caseinate in association with lecithin for masking the bitterness of acetaminophen - Comparative study with sodium caseinate. International Journal of Pharmaceutics, 456(2), 382–389. https://doi.org/10.1016/j.ijpharm.2013.08.075

Hogan, S. A., McNamee, B. F., O’Riordan, E. D., & O’Sullivan, M. (2001). Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends. International Dairy Journal, 11(3), 137–144. https://doi.org/10.1016/S0958-6946(01)00091-7

Hosomi, R., Yoshida, M., & Fukunaga, K. (2012). Seafood consumption and components for health. Global Journal of Health Science, 4(3), 72–86. https://doi.org/10.5539/gjhs.v4n3p72

Jafari, S. M., Assadpoor, E., He, Y., & Bhandari, B. (2008). Encapsulation efficiency of food flavours and oils during spray drying. Drying Technology, 26(7), 816–835. https://doi.org/10.1080/07373930802135972

Jayasundera, M., Adhikari, B., Aldred, P., & Ghandi, A. (2009). Surface modification of spray dried food and emulsion powders with surface-active proteins: A review. Journal of Food Engineering, 93(3), 266–277. https://doi.org/10.1016/j.jfoodeng.2009.01.036

Jin, Y., Liu, Z., Liu, D., Shi, G., Liu, D., Yang, Y., Gu, H., Yang, L., & Zhou, Z. (2019). Natural antioxidant of rosemary extract used as an additive in the ultrasound-assisted extraction of anthocyanins from lingonberry (Vaccinium vitis-idaea L.) pomace. Industrial Crops and Products, 138(March), 111425. https://doi.org/10.1016/j.indcrop.2019.05.074

Liu, Y., Hou, Z., Yang, J., & Gao, Y. (2015). Effects of antioxidants on the stability of β-Carotene in O/W emulsions stabilized by Gum Arabic. Journal of Food Science and Technology, 52(6), 3300–3311. https://doi.org/10.1007/s13197-014-1380-0

Miranda, M., Vega-Gálvez, A., García, P., Di Scala, K., Shi, J., Xue, S., & Uribe, E. (2010). Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process. Food and Bioproducts Processing, 88(2–3), 138–144. https://doi.org/10.1016/j.fbp.2009.06.001

Munin, A., & Edwards-Lévy, F. (2011). Encapsulation of natural polyphenolic compounds; a review. In Pharmaceutics (Vol. 3, Issue 4). https://doi.org/10.3390/pharmaceutics3040793

Naziri, E., Consonni, R., & Tsimidou, M. Z. (2014). Squalene oxidation products: Monitoring the formation, characterisation and pro-oxidant activity. European Journal of Lipid Science and Technology, 116(10), 1400–1411. https://doi.org/10.1002/ejlt.201300506

Paramita, V., Furuta, T., & Yoshii, H. (2012). High-Oil-Load Encapsulation of Medium-Chain Triglycerides and d-Limonene Mixture in Modified Starch by Spray Drying. Journal of Food Science, 77(2), 38–44. https://doi.org/10.1111/j.1750-3841.2011.02534.x

Pourashouri, P., Shabanpour, B., Razavi, S. H., Jafari, S. M., Shabani, A., & Aubourg, S. P. (2014). Impact of Wall Materials on Physicochemical Properties of Microencapsulated Fish Oil by Spray Drying. Food and Bioprocess Technology, 7(8), 2354–2365. https://doi.org/10.1007/s11947-013-1241-2

Shen, Z., Augustin, M. A., Sanguansri, L., & Cheng, L. J. (2010). Oxidative stability of microencapsulated fish oil powders stabilized by blends of chitosan, modified starch, and glucose. Journal of Agricultural and Food Chemistry, 58(7), 4487–4493. https://doi.org/10.1021/jf904102k

Shiga, H., Adachi, S., Adachi, S., & Yoshii, H. (2014). A simple method for determining the flaxseed or fish oil content with N, N-dimethylformamide in microcapsules prepared by spray drying. Japan Journal of Food Engineering, 15(3), 131–139. https://doi.org/10.11301/jsfe.15.131

Shiga, H., Neoh, T. L., Ninomiya, A., Adachi, S., Pasten, I. L., Adachi, S., & Yoshii, H. (2017). Effect of oil droplet size on the oxidative stability of spray-dried flaxseed oil powders. Bioscience, Biotechnology and Biochemistry, 81(4), 698–704. https://doi.org/10.1080/09168451.2017.1281720

Soottitantawat, A., Yoshii, H., Furuta, T., Ohkawara, M., & Linko, P. (2003). Microencapsulation by spray drying: Influence of emulsion size on the retention of volatile compounds. Journal of Food Science, 68(7), 2256–2262. https://doi.org/10.1111/j.1365-2621.2003.tb05756.x

Sultana, A., & Yoshii, H. (2019). Kinetic study of controlled release of flavor compounds from spray-dried encapsulated yeast powder using dynamic vapor sorption–gas chromatography. Bioscience, Biotechnology and Biochemistry, 83(4), 738–746. https://doi.org/10.1080/09168451.2018.1564618

Terpinc, P., Bezjak, M., & Abramovič, H. (2009). A kinetic model for evaluation of the antioxidant activity of several rosemary extracts. Food Chemistry, 115(2), 740–744. https://doi.org/10.1016/j.foodchem.2008.12.033

Wu, Q., Uluata, S., Cui, L., Wang, C., Li, D., McClements, J., & Decker, E. A. (2016). Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions. Food and Function, 7(8), 3590–3598. https://doi.org/10.1039/c6fo00045b

Yang, Y., Song, X., Sui, X., Qi, B., Wang, Z., Li, Y., & Jiang, L. (2016). Rosemary extract can be used as a synthetic antioxidant to improve vegetable oil oxidative stability. Industrial Crops and Products, 80, 141–147. https://doi.org/10.1016/j.indcrop.2015.11.044

Yeşilsu, A. F., & Özyurt, G. (2019). Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment. Journal of Food Engineering, 240(14), 171–182. https://doi.org/10.1016/j.jfoodeng.2018.07.021



DOI: https://doi.org/10.22146/agritech.52741

Article Metrics

Abstract views : 2280 | views : 2150

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2021 Dwi Ayuni, Joko Nugroho Wahyu Karyadi, Arifin Dwi Saputro, Hidefumi Yoshii

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:

Emerging Source Citation Index Directory of Open Access Journals CABI.org Dimensions Google Scholar Sinta Garuda

agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.

website statisticsView My Stats