Encapsulation of palm olein within calcium-alginate beads

• Main Author: Pogaku Sweta Yadav
• Format: Thesis
• Language: English; English
• Published: 2011
• Subjects: TP670-699 Oils, fats, and waxes
• Online Access: https://eprints.ums.edu.my/id/eprint/42541/1/24%20PAGES.pdf; https://eprints.ums.edu.my/id/eprint/42541/2/FULLTEXT.pdf; https://eprints.ums.edu.my/id/eprint/42541/

Encapsulation of palm oil in Ca-alginate beads using high oil loading has been studied. It was found that the alginate concentration, oil volume fraction and alginate type have significant influence on the encapsulation efficiency and bead properties. The alginate-oil emulsion, comprising oil loading up to 30 vol% (equivalent to oil-to-wall weight ratio up to15 g/g) and 25 g/l of high G alginate solution, was found to be stable and resulted in encapsulation efficiency of 90% before drying. The oil-loaded wet beads were spherical. The sphericity values obtained was less than 2mm. The encapsulation efficiency was dependent on the degree of cross-linking at the surface of the extruded emulsion droplet as well as the emulsion stability. The oil extraction profile can be related to the structural properties of dried beads, which are dependent on the drying method and the oil loading. The overall encapsulation efficiency after freeze-drying and oven-drying were 90% and 79%, respectively, with oil content of over 85 wt% for both types of dried beads. The freeze-dried beads were non-oily and free flowing whereas the oven-dried beads were oily and sticky. The results of this work were compared with existing literature. The challenges and opportunities of the methods were discussed.