Encapsulation of rice bran oil in tapioca starch-soya protein isolate complex using spray drying

S MURALI; ABHIJIT KAR; AVINASH SINGH PATEL; JITENDRA KUMAR; DEBABANDYA MOHAPATRA; SANJAYA KUMAR DASH

doi:10.56093/ijas.v86i8.60508

Authors

S MURALI ICAR-Central Institute of Fisheries Technology, Matsyapuri PO, Cochin, Kerala 682 029
ABHIJIT KAR ICAR-Indian Agricultural Research Institute, New Delhi 110 012
AVINASH SINGH PATEL ICAR-Indian Agricultural Research Institute, New Delhi 110 012
JITENDRA KUMAR ICAR-Directorate of Medicinal and Aromatic Plants Research, Gujarat 387 310
DEBABANDYA MOHAPATRA ICAR-Central Institute of Agricultural Engineering, Bhopal, Madhya Pradesh 462 038
SANJAYA KUMAR DASH College of Agricultural Engineering and Technology, Odisha University of Agriculture and Technology, Bhubanes war, Odisha 751 003

https://doi.org/10.56093/ijas.v86i8.60508

Keywords:

Encapsulation efficiency, Gamma oryzanol, Peroxide value, Response surface methodology, Spray drying

Abstract

Microencapsulation of rice bran oil was done using spray drying technique for different oil concentrations (20, 25 and 30%), drying inlet air temperatures (140, 150 and 160 ÂºC) and a combination of wall material (tapioca starch and soya protein isolate) at different ratios (1:1, 3:1 and 5:1). The total solid content in the mixture used for spray drying was kept constant at 30%. A three-factor, three-level Box-Behnken design was employed for conducting the experiments in order to maximize encapsulation efficiency and gamma oryzanol content, and minimize peroxide value of the encapsulated powder. A polynomial regression model was fitted and the optimum conditions obtained were, 20% oil concentration, 2.6:1 starch-protein ratio (wall material) and 140ÂºC drying inlet air temperature. At optimum conditions, encapsulation efficiency was found to be 76.97%, total gamma oryzanol content was 12240 ppm and peroxide value was 1.49 meq/kg oil.

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