Microencapsulation of red palm oil as an oil-in-water emulsion with supercritical carbon dioxide solution-enhanced dispersion

• Published in: Journal of food engineering 2018-04, Vol.222, p.100-109
• Main Authors: Lee, Wan Jun, Tan, Chin Ping, Sulaiman, Rabiha, Smith, Richard Lee, Chong, Gun Hean
• Format: Article
• Language: English
• Subjects: Microcapsule; Particle formation; Red palm oil; scCO2; SEDS; Spray drying
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2017.11.011

Feasibility of microencapsulating red palm oil (RPO) with solution enhanced-dispersion by supercritical carbon dioxide (SEDS) without using high-temperatures or organic solvents was assessed. RPO prepared as oil-in-water (o/w) emulsion (11.7% RPO, 69.9% water, 3.5% sodium caseinate, 14.0% maltodextrin, 1.0% soy lecithin) could be encapsulated at all conditions (100–150 bar, 40–60 °C, feed injection flow rate 2.5 mL/min). Microcapsules produced with the SEDS method (125 bar, 50 °C, CO2 feed 150 L/h) were flowable, spherical powders (d = 5.8 μm, σ = 2.8 μm) containing 31.6% oil with 92.1% ME, 82.7% RE for carotenes and 94.3% RE for vitamin E, whereas those from spray drying were irregular-shaped particles (d = 16.6 μm, σ = 8.6 μm) containing 39% oil, 79% ME, and having similar RE values. The SEDS method allows microencapsulation of food oils prepared as o/w emulsions without thermal stress or organic solvents. •Microencapsulation of red palm oil with scCO2 solution-enhanced dispersion.•Effects of different pressures and temperatures on properties of oil microcapsules.•The best microencapsulating conditions at 125 bar, 50 °C.•Comparable properties to spray dried oil microcapsules.