title: Microencapsulation of conjugated linolenic acid-rich pomegranate seed oil by an emulsion method.
abstract: Controlled release of food ingredients and their protection from oxidation are the key functionality provided by microencapsulation. In the present study, pomegranate seed oil, rich in conjugated linolenic acid, was microencapsulated. As encapsulating agent, sodium alginate or trehalose was used. Calcium caseinate was used as the emulsifier. Performances of the two encapsulants were compared in respect of the rate of release of core material from the microcapsules and stability of microcapsules against harsh conditions. Microencapsulation was carried out by preparation of an emulsion containing calcium caseinate as the emulsion stabilizer and a water-soluble carbohydrate (either sodium alginate or trehalose) as the encapsulant. An oil-in-water emulsion was prepared with pomegranate seed oil as the inner core material. The emulsion was thereby freeze-dried and the dried product pulverized. External morphology of the microcapsules was studied under scanning electron microscope. Micrographs showed that both types of microcapsules had uneven surface morphology. Release rate of the microcapsules was studied using UV-spectrophotometer. Trehalose-based microcapsules showed higher release rate. On subjecting the microcapsules at 110 °C for specific time periods, it was observed that sodium alginate microcapsules retained their original properties. Hence, we can say that sodium alginate microcapsules are more heat resistant than trehalose microcapsules.
authors.affiliation: Department of Chemical Technology, University of Calcutta, Kolkata, India.
authors.forename: Surashree
authors.initials: S
authors.lastname: Sen Gupta
authors.forename: Santinath
authors.initials: S
authors.lastname: Ghosh
authors.forename: Prabir
authors.initials: P
authors.lastname: Maiti
authors.forename: Mahua
authors.initials: M
authors.lastname: Ghosh
mesh_terms: D000464:Alginates / Q000737:chemistry / Q000648:ultrastructure; D002364:Caseins / Q000737:chemistry / Q000648:ultrastructure; D019587:Dietary Supplements; D045703:Emulsifying Agents / Q000737:chemistry; D004655:Emulsions; D005503:Food Additives / Q000737:chemistry; D005519:Food Preservation / Q000379:methods; D005524:Food Technology; D005527:Food, Fortified; D005612:Freeze Drying; D020723:Glucuronic Acid / Q000737:chemistry; D006603:Hexuronic Acids / Q000737:chemistry; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D044243:Linoleic Acids, Conjugated / Q000008:administration & dosage / Q000737:chemistry*; D029561:Lythraceae / Q000737:chemistry*; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000008:administration & dosage / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D012995:Solubility; D013499:Surface Properties; D014199:Trehalose / Q000737:chemistry
chemical_list: D000464:Alginates; D002364:Caseins; D045703:Emulsifying Agents; D004655:Emulsions; D005503:Food Additives; D006603:Hexuronic Acids; D044243:Linoleic Acids, Conjugated; D010938:Plant Oils; C484216:calcium caseinate; D020723:Glucuronic Acid; D014199:Trehalose