Department of Food Engineering, Turkey
*Corresponding author: Pelin Günç Ergönül, Department of Food Engineering, Manisa, Turkey
Submission: December 16, 2018;Published: December 20, 2018
ISSN: 2640-9208 Volume3 Issue1
The main goal of this research was to investigate the effects of wall materials on microencapsulation efficiency of pumpkin seed oil by freeze-drying. Different ratios of maltodextrin (MD), xanthan gum (XG), gum arabic (GA), whey protein concentrate (WPC 80), casein and, lecithin combinations were used as wall materials to encapsulate cold pressed pumpkin seed oil. Microencapsulation efficiency values of microcapsules ranged between 12.36-34.51%. The maximum microencapsulation efficiency was achieved using maltodextrin, gum arabic, whey protein concentrate, and lecithin combination.