Journal of Food Processing & Technology

Microencapsulation of pomegranate seed oil with modified starch by spray drying

5^th Euro-Global Summit and Expo on Food & Beverages

June 16-18, 2015 Alicante, Spain

Andres Bustamante, Robert P, Hinojosa A and Escalona V

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Pomegranate juice industry produces a considerable amount of byproducts during juice elaboration. Among them, pomegranate seeds are considered an interesting source of bioactive compounds, specifically punicic acid, a polyunsaturated fatty acid with antibacterial and antioxidant properties. Microencapsulation is an interesting alternative to add functional oils to food matrices due to an easier handling of the product. Therefore, the objective of this work was to optimize the microencapsulation of pomegranate seed oil obtained with supercritical CO2 in order to obtain micro particles with potential applications in the food industry. Pomegranate seed oil micro particles were elaborated by spray-drying by using modified starch (Capsul, National Starch) as encapsulant. Microencapsulation optimization was performed with a Box-Behnken design that considered the variables oil/encapsulant ratio (1:0, 8-1:3, 2) and air inlet temperature (148-205�C). The response variable was seed oil encapsulation efficiency (%) that was optimized by response surface methodology (RSM) ranging from 73.4 to 93.1%. The optimization of pomegranate seed oil encapsulation showed that linear term of oil/encapsulant had a significant (p<0.05) effect on pomegranate seed oil encapsulation efficiency (%). The RSM analysis indicated that an increasing oil/encapsulant ratio and lower inlet temperatures lead to high encapsulation efficiencies. Results showed the feasibility of obtaining micro particles with high content of bioactive compounds as a first step in the development of a natural ingredient with potential applications in the food industry.