Impact of the Encapsulation Process by Spray- and Freeze-Drying on the Properties and Composition of Powders Obtained from Cold-Pressed Seed Oils with Various Unsaturated Fatty Acids
Dorota Ogrodowska, Małgorzata Tańska, Waldemar Brandt, Sylwester Czaplicki
Abstract
The aim of this study was to determine the infl uence of encapsulation methods on fatty acid composition and content of bioactive compounds in cold-pressed oils. Rape, fl ax, and saffl ower seed oils (10.2%) were mixed with water (70.0%) and wall components (19.8%) to obtain emulsions, which were then subjected to spray-and freeze-drying. Surface and total oil contents, and changes in contents of fatty acids, sterols, and tocopherols were compared in powders and natural oils.
Topics & Concepts
Spray dryingChemistryFood scienceComposition (language)Chemical compositionFreeze-dryingBotanyChromatographyBiologyOrganic chemistryLinguisticsPhilosophyMicroencapsulation and Drying ProcessesBee Products Chemical AnalysisFood Chemistry and Fat Analysis