OPTIMIZATION OF MICROENCAPSULATION PROCESS OF SESAME OIL (Sesamum indica L.) USING A SURFACE RESPONSE METHODOLOGY

  • Thelma Fuentes-Ortega, M. Sc. Universidad Autónoma del Estado de México. Facultad de Química
  • Sandra Luz Martínez-Vargas, Dr. Universidad Autónoma del Estado de México. Facultad de Química
  • Stefani Cortés-Camargo, M. Sc. Universidad Autónoma del Estado de México. Facultad de Química
  • Andrea Yazmin Guadarrama-Lezama, Dr. Universidad Autónoma del Estado de México. Facultad de Química
  • Raquel Gallardo-Rivera, M. Sc. Universidad Autónoma Metropolitana-Iztapalapa. Departamento de Biotecnología
  • Ramiro Baeza-Jimenéz, Dr. Centro Conjunto de Investigación en Química Sustentable UAEM-UNAM
  • CÉSAR PÉREZ ALONSO UNIVERSIDAD AUTÓNOMA DEL ESTADO DE MÉXICO

Abstract

The aim of this study was to optimize the process variables for the microencapsulation of sesame oil (SO) by spray drying to generate the desired powder quality with the highest efficiency encapsulation and maximum linoleic acid content microencapsulated using the response surface methodology (RSM). Thirty two tests were made, according to a full factorial design of experiments and five replicates. Independent variables were volumetric dispersed phase (fO/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 optimal conditions Wa:Co=2.59:1, fO/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

Published
Aug 16, 2017
How to Cite
FUENTES-ORTEGA, Thelma et al. OPTIMIZATION OF MICROENCAPSULATION PROCESS OF SESAME OIL (Sesamum indica L.) USING A SURFACE RESPONSE METHODOLOGY. Revista Mexicana de Ingeniería Química, [S.l.], v. 16, n. 2, p. 477-490, aug. 2017. ISSN 2395-8472. Available at: <http://rmiq.org/ojs/index.php/rmiq/article/view/19>. Date accessed: 19 nov. 2017.
Section
Food Engineering

Received 25 January 2017, published online 16 August 2017