title: Microencapsulation of wheat germ oil.
abstract: Wheat germ oil (WGO) is beneficial for health since it is a rich source of omega-3, omega-6 and tocopherol. However, as it contains polyunsaturated fatty acids, it is prone to oxidation. The aim of this study was to encapsulate wheat germ oil and determine the effects of core to coating ratio, coating materials ratio and ultrasonication time on particle size distribution of emulsions and encapsulation efficiency (EE) and surface morphology of capsules. Maltodextrin (MD) and whey protein concentrate (WPC) at different ratios (3:1, 2:2, 1:3) were used as coating materials. Total solid content of samples was 40 % (w/w). Five core to coating ratios (1:8, 1:4, 1:2, 3:4, 1:1) were tried. Ultrasound was used at 320 W and 20 kHz for 2, 5, 10 min to obtain emulsions. Then, emulsions were freeze dried to obtain microcapsules. It was observed that, increasing WPC ratio in the coating resulted in higher encapsulation efficiency and smaller particle size. Microcapsules prepared with MD:WPC ratio of 1:3 were found to have higher EE (74.35-89.62 %). Increase in oil load led to decrease in EE. Thus 1:8 core to coating ratio gave better results. Increasing ultrasonication time also had a positive effect on encapsulation efficiency.
authors.affiliation: Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey.
authors.forename: Basak
authors.initials: B
authors.lastname: Yazicioglu
authors.affiliation: Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey.
authors.forename: Serpil
authors.initials: S
authors.lastname: Sahin
authors.affiliation: Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey.
authors.forename: Gulum
authors.initials: G
authors.lastname: Sumnu
keywords: Encapsulation efficiency; Microencapsulation; Ultrasonication; Wheat germ oil