Characterization of spray-dried palm oil vitamin E concentrate
The encapsulation of vitamin E using combined solution of maltodextrin and sodium caseinate by spray-drying technique was investigated. Spray drying is the most commonly used method in the food industry. The physical characterizations of the encapsulated vitamin E gave valuable information on the su...
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my.utm.843262019-12-28T01:46:48Z http://eprints.utm.my/id/eprint/84326/ Characterization of spray-dried palm oil vitamin E concentrate Selamat, Siti Norina Mohamad, Siti Nur Hidayah Muhamad, Ida Idayu Khairuddin, Nozieana Md. Lazim, Nurul Asmak TP Chemical technology The encapsulation of vitamin E using combined solution of maltodextrin and sodium caseinate by spray-drying technique was investigated. Spray drying is the most commonly used method in the food industry. The physical characterizations of the encapsulated vitamin E gave valuable information on the surface morphology, size, shape, solubility, and moisture content. The micrograph of the vitamin E microcapsules indicated that the feed composition affects the morphology of the product. The particle sizes measured were ranging from 13 to 29 μm with moderate moisture contents (4.5–4.98%) and were not affected by the amount of oil and type of wall material used. The solubility test indicated that there is a relationship between the amount of maltodextrin in formulations and the solubility. The microcapsule was considered soluble since the solubility time was obtained from 178 to 251 s. Springer Berlin Heidelberg 2018 Article PeerReviewed Selamat, Siti Norina and Mohamad, Siti Nur Hidayah and Muhamad, Ida Idayu and Khairuddin, Nozieana and Md. Lazim, Nurul Asmak (2018) Characterization of spray-dried palm oil vitamin E concentrate. Arabian Journal for Science and Engineering, 43 (11). pp. 6165-6169. ISSN 2193-567X https://doi.org/10.1007/s13369-018-3362-4 |
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TP Chemical technology Selamat, Siti Norina Mohamad, Siti Nur Hidayah Muhamad, Ida Idayu Khairuddin, Nozieana Md. Lazim, Nurul Asmak Characterization of spray-dried palm oil vitamin E concentrate |
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The encapsulation of vitamin E using combined solution of maltodextrin and sodium caseinate by spray-drying technique was investigated. Spray drying is the most commonly used method in the food industry. The physical characterizations of the encapsulated vitamin E gave valuable information on the surface morphology, size, shape, solubility, and moisture content. The micrograph of the vitamin E microcapsules indicated that the feed composition affects the morphology of the product. The particle sizes measured were ranging from 13 to 29 μm with moderate moisture contents (4.5–4.98%) and were not affected by the amount of oil and type of wall material used. The solubility test indicated that there is a relationship between the amount of maltodextrin in formulations and the solubility. The microcapsule was considered soluble since the solubility time was obtained from 178 to 251 s. |
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Article |
author |
Selamat, Siti Norina Mohamad, Siti Nur Hidayah Muhamad, Ida Idayu Khairuddin, Nozieana Md. Lazim, Nurul Asmak |
author_facet |
Selamat, Siti Norina Mohamad, Siti Nur Hidayah Muhamad, Ida Idayu Khairuddin, Nozieana Md. Lazim, Nurul Asmak |
author_sort |
Selamat, Siti Norina |
title |
Characterization of spray-dried palm oil vitamin E concentrate |
title_short |
Characterization of spray-dried palm oil vitamin E concentrate |
title_full |
Characterization of spray-dried palm oil vitamin E concentrate |
title_fullStr |
Characterization of spray-dried palm oil vitamin E concentrate |
title_full_unstemmed |
Characterization of spray-dried palm oil vitamin E concentrate |
title_sort |
characterization of spray-dried palm oil vitamin e concentrate |
publisher |
Springer Berlin Heidelberg |
publishDate |
2018 |
url |
http://eprints.utm.my/id/eprint/84326/ https://doi.org/10.1007/s13369-018-3362-4 |
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1654960071817297920 |
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