Impact of Wall Material Composition (Maltodextrin vs. Inulin vs. Nutriose) and Emulsion Preparation System (Nano- vs. Microemulsion) on Properties of Spray-Dried Linseed Oil
The aim of this study was to compare the functional properties of linseed oil powders made of three types of wall material (OSA starch + maltodextrin, OSA starch + nutriose, and OSA starch + inulin) and two types of emulsion phases (micro- and nanoemulsion). For these independent variables, the prop...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/30/1/171 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841549094470811648 |
|---|---|
| author | Dorota Ogrodowska Iwona Zofia Konopka Grzegorz Dąbrowski Beata Piłat Józef Warechowski Fabian Dajnowiec Małgorzata Tańska |
| author_facet | Dorota Ogrodowska Iwona Zofia Konopka Grzegorz Dąbrowski Beata Piłat Józef Warechowski Fabian Dajnowiec Małgorzata Tańska |
| author_sort | Dorota Ogrodowska |
| collection | DOAJ |
| description | The aim of this study was to compare the functional properties of linseed oil powders made of three types of wall material (OSA starch + maltodextrin, OSA starch + nutriose, and OSA starch + inulin) and two types of emulsion phases (micro- and nanoemulsion). For these independent variables, the properties of the prepared emulsions (flow curves and viscosity) and the resulting powders (encapsulation efficiency, particle size distribution, water activity, bulk and tapped density, Carr’s index, color parameters, and thermal stability) were determined. The results showed that emulsion viscosity and most powder properties were affected by the emulsion type. All emulsions demonstrated Newtonian-like behavior, with viscosity values ranging from 29.07 to 48.26 mPa·s. The addition of nutriose induced the most significant variation in this parameter, with nanoemulsification leading to a 1.6-fold increase in viscosity compared to microemulsification. The application of nanoemulsification to prepare the emulsions prior to spray-drying resulted in powders with lower surface oil content (by 78.8–88.5%), tapped density (by 1.7–14.2%), and Carr’s index (by 7.6–14.0%), as well as higher encapsulation efficiency (by 5.9–17.0%). The decreased oxidative stability (by 30.9–51.1%) of powders obtained from nanoemulsified emulsions was related to 4.7–15.9-fold lower surface oil content. Powders produced using inulin as the wall material had the smallest and most uniform particle sizes, showing minimal variation between powders derived from nano- and microemulsified emulsions. |
| format | Article |
| id | doaj-art-b7eb0934fb774366bcac16f7ff1ca2f3 |
| institution | Kabale University |
| issn | 1420-3049 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj-art-b7eb0934fb774366bcac16f7ff1ca2f32025-01-10T13:19:06ZengMDPI AGMolecules1420-30492025-01-0130117110.3390/molecules30010171Impact of Wall Material Composition (Maltodextrin vs. Inulin vs. Nutriose) and Emulsion Preparation System (Nano- vs. Microemulsion) on Properties of Spray-Dried Linseed OilDorota Ogrodowska0Iwona Zofia Konopka1Grzegorz Dąbrowski2Beata Piłat3Józef Warechowski4Fabian Dajnowiec5Małgorzata Tańska6Department of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, PolandDepartment of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, PolandDepartment of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, PolandDepartment of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, PolandDepartment of Process Engineering, Equipment and Food Biotechnology, Faculty of Food Sciences, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, PolandDepartment of Process Engineering, Equipment and Food Biotechnology, Faculty of Food Sciences, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, PolandDepartment of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, PolandThe aim of this study was to compare the functional properties of linseed oil powders made of three types of wall material (OSA starch + maltodextrin, OSA starch + nutriose, and OSA starch + inulin) and two types of emulsion phases (micro- and nanoemulsion). For these independent variables, the properties of the prepared emulsions (flow curves and viscosity) and the resulting powders (encapsulation efficiency, particle size distribution, water activity, bulk and tapped density, Carr’s index, color parameters, and thermal stability) were determined. The results showed that emulsion viscosity and most powder properties were affected by the emulsion type. All emulsions demonstrated Newtonian-like behavior, with viscosity values ranging from 29.07 to 48.26 mPa·s. The addition of nutriose induced the most significant variation in this parameter, with nanoemulsification leading to a 1.6-fold increase in viscosity compared to microemulsification. The application of nanoemulsification to prepare the emulsions prior to spray-drying resulted in powders with lower surface oil content (by 78.8–88.5%), tapped density (by 1.7–14.2%), and Carr’s index (by 7.6–14.0%), as well as higher encapsulation efficiency (by 5.9–17.0%). The decreased oxidative stability (by 30.9–51.1%) of powders obtained from nanoemulsified emulsions was related to 4.7–15.9-fold lower surface oil content. Powders produced using inulin as the wall material had the smallest and most uniform particle sizes, showing minimal variation between powders derived from nano- and microemulsified emulsions.https://www.mdpi.com/1420-3049/30/1/171linseed oilencapsulationinulinmaltodextrinnutriosenanoemulsion |
| spellingShingle | Dorota Ogrodowska Iwona Zofia Konopka Grzegorz Dąbrowski Beata Piłat Józef Warechowski Fabian Dajnowiec Małgorzata Tańska Impact of Wall Material Composition (Maltodextrin vs. Inulin vs. Nutriose) and Emulsion Preparation System (Nano- vs. Microemulsion) on Properties of Spray-Dried Linseed Oil Molecules linseed oil encapsulation inulin maltodextrin nutriose nanoemulsion |
| title | Impact of Wall Material Composition (Maltodextrin vs. Inulin vs. Nutriose) and Emulsion Preparation System (Nano- vs. Microemulsion) on Properties of Spray-Dried Linseed Oil |
| title_full | Impact of Wall Material Composition (Maltodextrin vs. Inulin vs. Nutriose) and Emulsion Preparation System (Nano- vs. Microemulsion) on Properties of Spray-Dried Linseed Oil |
| title_fullStr | Impact of Wall Material Composition (Maltodextrin vs. Inulin vs. Nutriose) and Emulsion Preparation System (Nano- vs. Microemulsion) on Properties of Spray-Dried Linseed Oil |
| title_full_unstemmed | Impact of Wall Material Composition (Maltodextrin vs. Inulin vs. Nutriose) and Emulsion Preparation System (Nano- vs. Microemulsion) on Properties of Spray-Dried Linseed Oil |
| title_short | Impact of Wall Material Composition (Maltodextrin vs. Inulin vs. Nutriose) and Emulsion Preparation System (Nano- vs. Microemulsion) on Properties of Spray-Dried Linseed Oil |
| title_sort | impact of wall material composition maltodextrin vs inulin vs nutriose and emulsion preparation system nano vs microemulsion on properties of spray dried linseed oil |
| topic | linseed oil encapsulation inulin maltodextrin nutriose nanoemulsion |
| url | https://www.mdpi.com/1420-3049/30/1/171 |
| work_keys_str_mv | AT dorotaogrodowska impactofwallmaterialcompositionmaltodextrinvsinulinvsnutrioseandemulsionpreparationsystemnanovsmicroemulsiononpropertiesofspraydriedlinseedoil AT iwonazofiakonopka impactofwallmaterialcompositionmaltodextrinvsinulinvsnutrioseandemulsionpreparationsystemnanovsmicroemulsiononpropertiesofspraydriedlinseedoil AT grzegorzdabrowski impactofwallmaterialcompositionmaltodextrinvsinulinvsnutrioseandemulsionpreparationsystemnanovsmicroemulsiononpropertiesofspraydriedlinseedoil AT beatapiłat impactofwallmaterialcompositionmaltodextrinvsinulinvsnutrioseandemulsionpreparationsystemnanovsmicroemulsiononpropertiesofspraydriedlinseedoil AT jozefwarechowski impactofwallmaterialcompositionmaltodextrinvsinulinvsnutrioseandemulsionpreparationsystemnanovsmicroemulsiononpropertiesofspraydriedlinseedoil AT fabiandajnowiec impactofwallmaterialcompositionmaltodextrinvsinulinvsnutrioseandemulsionpreparationsystemnanovsmicroemulsiononpropertiesofspraydriedlinseedoil AT małgorzatatanska impactofwallmaterialcompositionmaltodextrinvsinulinvsnutrioseandemulsionpreparationsystemnanovsmicroemulsiononpropertiesofspraydriedlinseedoil |