Artículos de revistas
Effects of the process variables of microencapsulation sesame oil (Sesamum indica L.) by spray drying
Efectos de las variables de proceso en la microencapsulación del aceite de ajonjolí (Sesamum indica L.) mediante secado por aspersión
Registration in:
1665-2738
Author
FUENTES ORTEGA, THELMA; 553555
MARTINEZ VARGAS, SANDRA LUZ; 280129
CORTES CAMARGO, STEFANI; 307071
GUADARRAMA LEZAMA, ANDREA YAZMIN; 296381
GALLARDO RIVERA, RAQUEL; 238938
BAEZA JIMENEZ, RAMIRO; 209622
PEREZ ALONSO, CESAR; 122909
FUENTES ORTEGA, THELMA
MARTINEZ VARGAS, SANDRA LUZ
CORTES CAMARGO, STEFANI
GUADARRAMA LEZAMA, ANDREA YAZMIN
GALLARDO RIVERA, RAQUEL
BAEZA JIMENEZ, RAMIRO
PEREZ ALONSO, CESAR
Institutions
Abstract
Artículo científico en revista indizada en SCOPUS, JCR, CONACyT The aim of this study was to investigate the effects of the process variables of microencapsulation sesame oil (SO) by spray drying to generate the desired powder quality with the highest efficiency encapsulation and maximum linoleic acid content microencapsulated using a full factorial design of experiments. Thirty two tests were made, and five replicates were conducted on the central points. Independent variables were volumetric dispersed phase (O/W) (0.05, 0.10 and 0.15), wall material to core ratios (Wa:Co) (1:1, 2:1 and 3:1) and drying air inlet temperature (Ti) (120, 140 and160 °C). Surface oil (SOM%), encapsulation efficiency (EE%), linoleic acid content (LAC%), and moisture content (MC%) were analyzed as responses. Under maximum process conditions Wa:Co=2.59:1, O/W=0.05 and Ti=154.04 °C, the response variables including, EE and LAC were predicted as 88.20% and 50.02% respectively. It was concluded that these microcapsules containing high content of linoleic acid can be used as functional food. CONACyT