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Sains Malaysiana 51(11)(2022): 3647-3662
http://doi.org/10.17576/jsm-2022-5111-11
Production of Freeze-Dried Flaxseed Oil Powders by Using Rocket Seed
Gum as an Alternative Novel Encapsulation Agent to Improve Oxidative Stability
(Penghasilan Serbuk Minyak Biji Rami Kering Beku menggunakan
Gam Biji Roket sebagai Agen Alternatif Enkapsulasi Novel untuk Meningkatkan
Kestabilan Oksidatif)
ESRA AVCI, AYSE KARADAG & SALIH KARASU*
Food
Engineering Department, Chemical, and Metallurgical Engineering Faculty, 34210 Yildiz Technical University, Istanbul, Turkey
Diserahkan:10 Disember 2021/Diterima: 23 Julai 2022
Abstract
Flaxseed oil rich in α-linolenic acid (ALA) has many health beneficial properties,
but suffers from oxidation degradation due to its unsaturated nature, and may
need a protective delivery system to apply to different food formulations. In this study, the rocket seed gum
was used as a novel encapsulation agent
to produce freeze-dried powders. The rocket seed gum (RSG), gum arabic (GA), and their
combination were used at two different oil: wall material ratios. Replacing GA with RSG changed the flow behavior of emulsions from Newtonian to shear-thinning,
also RSG addition improved the rheological properties of flaxseed emulsion and provided viscoelastic solid
characteristics. The encapsulation efficiency (EE %) of flaxseed oil was changed between 38.14 and 52.37%. The effect of wall material type was not significant
while the ratio of wall material to oil
was significant (p<0.05). The FT-IR image of powders showed that flaxseed oil was successfully encapsulated by the RSG. The flaxseed oil powders prepared by RSG
showed 3.12 to 5.73 times higher oxidative stability than the flaxseed oil and
the powder prepared only with GA. The more
amount of air voids observed in SEM images of powders produced with GA might also be related to their lower oxidative stability. Our study showed that rocket seed gum can be
successfully used as a new encapsulation agent to produce oxidatively stable microencapsulated flaxseed oil powders.
Keywords: FTIR;
microencapsulation; oxidative stability; oxitest; rheology
Abstrak
Minyak biji rami yang kaya dengan asid α-linolenik
(ALA) mempunyai banyak sifat bermanfaat untuk kesihatan, tetapi mengalami
degradasi pengoksidaan kerana sifat tak tepunya dan mungkin memerlukan sistem
penghantaran perlindungan untuk digunakan pada formulasi makanan yang berbeza.
Dalam kajian ini, gam biji roket digunakan sebagai agen enkapsulasi novel untuk
menghasilkan serbuk kering beku. Gam biji roket (RSG), gam arab (GA) dan
gabungannya digunakan pada dua minyak berbeza: nisbah bahan dinding.
Penggantian GA dengan RSG mengubah tingkah laku aliran emulsi daripada
Newtonian kepada penipisan ricih, juga penambahan RSG meningkatkan sifat
reologi emulsi biji rami dan memberikan ciri pepejal viskoelastik. Kecekapan
enkapsulasi (EE%) minyak biji rami telah diubah antara 38.14% dan 52.37%. Kesan
jenis bahan dinding adalah tidak signifikan manakala nisbah bahan dinding
kepada minyak adalah signifikan (p<0.05). Imej serbuk FT-IR menunjukkan
bahawa minyak biji rami berjaya dienkapsulasi oleh RSG. Serbuk minyak biji rami
yang disediakan oleh RSG menunjukkan kestabilan oksidatif 3.12 hingga 5.73 kali
lebih tinggi daripada minyak biji rami dan serbuk yang disediakan hanya dengan
GA. Lebih banyak jumlah lompang udara yang diperhatikan dalam imej SEM serbuk
yang dihasilkan dengan GA mungkin juga berkaitan dengan kestabilan oksidatif
yang lebih rendah. Kajian kami menunjukkan bahawa gam biji roket boleh berjaya
digunakan sebagai agen enkapsulasi baharu untuk menghasilkan serbuk minyak biji
rami berkapsul mikro yang stabil secara oksidatif.
Kata kunci: FTIR; kestabilan oksidatif; mikroenkapsulasi; oxitest; reologi
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*Pengarang untuk surat-menyurat; email: skarasu@yildiz.edu.tr
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