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