abstract

• Avocado oil is a very valuable agro-industrial product which can be perishable in a short time if it is not stored in the right conditions. The encapsulation of the oils through the spray drying technique protects them from oxidation and facilitates their incorporation into different pharmaceutical products and food matrices; however, the selection of environmentally friendly emulsifiers is a great challenge. Four formulations of the following solid particles: Gum Arabic, HI-CAP®100 starch, and phosphorylated waxy maize starch, were selected to prepare avocado oil Pickering emulsions. Two of the formulations have the same composition, but one of them was emulsified by rotor-stator homogenization. The rest of the emulsions were emulsified by combining rotor-stator plus ultrasound methods. The protective effect of mixed particle emulsifiers in avocado oil encapsulated by spray drying was based on the efficiency of encapsulation. The best results were achieved when avocado oil was emulsified with a mixture of phosphorylated starch/HI-CAP®100, where it presented the highest encapsulation efficiency. © 2022 by the authors.

authors

• Espinosa Solís Vicente
• Portilla Rivera Oscar Manuel

publication date

• 2022-01-01

funding provided via

• Swine Innovation Porc, SIP: 20220843, 20222121  Grant

published in

• Polymers  Journal

keywords

• avocado oil; encapsulation; phosphorylated starch; Pickering emulsions Efficiency; Emulsification; Emulsions; Encapsulation; Engines; Fruits; Oils and fats; Ostwald ripening; Phosphorylation; Spray drying; Stators; Ultrasonic applications; Avocado oil; Condition; Industrial product; Oil-in-water; Particulates; Pharmaceutical products; Phosphorylated starch; Pickering emulsions; Spray dried; Spray drying technique; Starch

Digital Object Identifier (DOI)

• 10.3390/polym14153064

PubMed ID

start page

end page

volume

• 14

issue

• 15