Crimson Publishers Publish With Us Reprints e-Books Video articles


Novel Techniques in Nutrition and Food Science

Influence of Wall Material Composition on Microencapsulation Efficiency of Cold Pressed Pumpkin Seed Oil by Freeze-Drying

Submission: December 16, 2018;Published: December 20, 2018

DOI: 10.31031/NTNF.2018.03.000555

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.

Get access to the full text of this article