Influence of Wall Materials and Homogenization Pressure on Microencapsulation of Rice Bran Oil

Encapsulation of Functional Plant Oil by Spray Drying: Physicochemical Characterization and Enhanced Anti-Colitis Activity

In this study, an encapsulation system was developed for functional plant oil delivery. Through a series of orthogonal experiments and single factor experiments, the raw material compositions, emulsification conditions, and spray drying conditions for the preparation of flaxseed oil and safflower seed oil powders were optimized, and the final encapsulation efficiency was as high as 99% with approximately 50% oil loading. The storage stability experiments showed that oil powder’s stability could maintain its physicochemical properties over six months. Oral supplementation of the spray-dried flaxseed oil powder exhibited a significant and better effect than flaxseed oil on alleviating colitis in C57BL/6J mice. It suppressed the pro-inflammatory cell factors, including IL-6 and TNF-α, and repaired gut microbial dysbiosis by increasing the microbial diversity and promoting the proliferation of probiotic taxa such as Allobaculum. This work suggests that spray-dried flaxseed oil powder has great potential as a nutraceutical food, with spray drying being a good alternative technique to improve its bioactivity.

Production of rice bran oil (Oryza sativa L.) microparticles by spray drying taking advantage of the technological properties of cereal co-products

AIM

To evaluate the effects of the use of rice co-products (flour and protein) on the encapsulation process and on the stability of rice bran oil.

METHODS

The stability of the emulsions was evaluated by dynamic turbidimetry, zeta potential, and creaming index. Efficiency parameters, particle size, and densities were investigated in the particles. The study of oxidative stability was carried out by the determination of peroxides and volatiles (60 °C for 8 weeks).

RESULTS

Rice bran oil presented 1.75% ɣ-oryzanol. AG/RP (10% of rice protein): no phase separation after 24 h, higher zeta potential (- 29.09 mV ±0.67), encapsulation efficiency (73.90% ± 0.22) and real density (1.27 g/cm^-3), and smaller particle size (8.27 µm ± 0.13). Lower peroxide (AG/RF/RP) and hexanal (AG/RF) levels were associated with the use of rice flour.

CONCLUSION

The co-products improve the emulsion characteristics, particle properties and stability of the encapsulated oil.