447

EFFECTS OF DIFFERENT HOMOGENISATION PROCESSES ON OLIVE OIL

ENCAPSULATION IN FREEZE DRIED SUGAR/GELATIN MATRICES.

Vikas Kaushik, Yrjö H. Roos

Department of Food and Nutritional Science, University College Cork, Cork, Ireland.
Tel.: +353 21 4902386; Fax: +353 21 4270213;
E-mail: yrjo.roos@ucc.ie

Key words: ENCAPSULATION, FREEZE DRYING, HOMOGENISATION

INTRODUCTION determined by washing with hexane. Total oil content of

the powder was determined by the Röse-Gottlieb method
Encapsulation protects ingredients (core material) by (2).
entrapping them inside a protective layer (4, 6).
Encapsulation is a common phenomenon during spray RESULTS AND DISCUSSION
drying due to rapid removal of water and formation of an
amorphous continuous matrix around entrapped materials Homogenisation of olive oil by ultra -turrax at 13,500 rpm
(5). Encapsulation can protect sensitive ingredients from for two minutes gave a minimum amount of oil present
deteriorative reactions or adverse environmental on the surface of sucrose/gelatin matrices.
conditions, thus enhancing their stability and range of
18
applications. Encapsulation in the food industry includes 16.07
a broad range of ingredients like flavoring materials, 16 15.81
14
vitamins, bacteria, enzymes, minerals, fats and oils, 13.26
Surface Oil (%)

12
vitamins, and oleoresins (4, 6, 7). Incorporation of liquid 10.3
10
materials into dry food mixtures can be facilitated by
8 9.85
encapsulation by entrapping them in an easily 8.78
manageable solid matrix (6). Particle size of core 6
4
materials in emulsions is a significant factor for their
retention. Small particle size of the dispersed phase 2
0
during emulsification results in better retention levels of
Maltose Lactose Sucrose
encapsulated compounds (3, 8). High-pressure
Sugar+Gelatin(85:15) Sugar+Gelatin(80:20)
homogenisation can reduce the droplet size of the
emulsions prepared, which can be helpful in the
stabilization of the emulsion. High-pressure Figure 1: Effect of mixing at 13,500 rpm on surface oil
homogenisation is also expected to improve the coating content of sugar (lactose, maltose, sucrose) and gelatin
ability due to increased surface activity of the matrices.
emulsifying molecules (1).
A further reduction in the amount of oil present on the
EXPERIMENTAL METODS surface of sucrose/gelatin matrices was observed, when
mixing by ultra -turrax was followed by two-stage
Sugars (maltose, sucrose and lactose) and gelatin were homogenisation.
mixed in different ratios and dissolved in demineralised
water at 45 °C to 20 % total solids concentration. Olive 8
7.18
oil was added to solutions to obtain a ratio of 2 : 1 (total 7
solids : oil), and produce powders with 33.3 % (w/w on 6
Surface oil (%)

dry basis) oil. The mixtures were subjected to three 5 3.85

different types of homogenisation processes namely (a) 4 3.85
mixing by using Ultra-Turrax T25 (Janke & Kunkel
3 2.83
IKA-Labortechnik) operating at 13,500 rpm for two
2 2.95 1.82
minute (b) two -stage homogenisation (17 M Pa and 4 M
Pa) (APV Lab 1000, APV Homogeniser group) and (c) 1
ultra high pressure (50-250 M Pa) homogenisation 0
(Model nG7400H: 320, Stansted Fluid Power Ltd.) to Lactose Sucrose
produce fine emulsions. The homogenised mixtures were Sugar +Gelatin (95:5) Sugar+Gelatin (90:10)
frozen at –80 °C overnight and freeze dried (Amsco, Finn Sugar+Gelatin(85:15)
Aqua, Lyovac GT2) at < -45 ºC and a pressure < 0.01
mbar in open petridishes. The dried emulsions were Figure 2: Effect of two-stage homogenisation process on
stored over silica gel in sealed vacuum desiccators at surface oil content of sugar (lactose, sucrose) and gelatin
room temperature. Amount of oil present on surface was matrices.

15th International Symposium on MICROENCAPSULATION, Parma (Italy), September 18-21, 2005

 448

Reineccius GA, editors. Flavour Encapsulation

ACS symposium series, Vol. 370. American
Ultra high-pressure homogenisation (50-250 Mpa) Chemical Society. Washington D.C. pp. 66-77.
reduced further the in amount of surface oil present on a 4. Risch SJ. (1995), Encapsulation: Overview of
sucrose/gelatin (90:10) matrix. High pressure at a level of uses and Techniques. In Ris ch SJ and
150 M Pa minimised the amount of surface oil. Reineccius GA, editors. Encapsulation and
controlled release of food ingredients. ACS
Effect of ultra high pressure homogenisation symposium series, Vol. 590. American
Chemical Society. Washington D.C. pp. 2-7.
1.6
1.4
1.46 5. Roos YH. (1995), Phase Transitions in Foods.
San Diego CA: Academic Press, pp 1-347.
1.2
Surface oil (%)

1
6. Rosenberg M, Kopelman IJ, Talmon Y, (1990),
0.8 0.85 Factors affecting retention in spray drying
0.6 0.65 microencapsulation of volatile materials.
Journal of Agriculture and Food Chemistry, 38,
0.4 0.35
0.2 0.31 1288-1294.
0
7. Shahidi F, Han XQ, (1993), Encapsulation of
0 50 100 150 200 250 300
food ingredients. Critical reviews in Food
Homogenisation Pressure (M Pa) Science and Nutrition, 33, 501-547.
8. Soottitantawat A, Yoshii H, Furuta T, Ohkawara
Figure 3: Effect of ultra high-pressure homogenisation M, Linko P. (2003), Microencapsulation by
on surface oil content of sucrose and gelatin matrices. spray drying: influence of emulsion size on the
retention of volatile compounds. Journal of
Food Science, 68(7), 2256-2262.
CONCLUSIONS

The present work suggested that ultra high-pressure

homogenisation could be a useful technique to increase
efficiency of an encapsulation process. The high pressure
could also damage some constituents and properties of
food emulsions; therefore further research is needed to
study properties of emulsions more precisely.

ACKNOWLEDGEMENTS

The study was carried out with the financial support of

PRTL1 Cycle 3 of the Higher Education Authority of
Ireland.

REFERENCES

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retention and shelf stability. In Risch SJ and

15th International Symposium on MICROENCAPSULATION, Parma (Italy), September 18-21, 2005