Microencapsulation of extra-virgin olive oil by spray-drying: Influence of wall material and olive quality

• Published in: European journal of lipid science and technology Vol. 112; no. 8; pp. 852 - 858
• Main Authors: Calvo, Patricia, Hernández, Teresa, Lozano, Mercedes, González-Gómez, David
• Format: Journal Article
• Language: English
• Published: Weinheim Wiley-VCH Verlag 01.08.2010; WILEY-VCH Verlag; WILEY‐VCH Verlag; Wiley-VCH
• Subjects: Antioxidant activity; Biological and medical sciences; caseinates; emulsifying; emulsions; extra-virgin olive oil; Fat industries; fatty acid composition; Fatty acids; Food industries; Fundamental and applied biological sciences. Psychology; gelatin; gum arabic; hydrocolloids; lactose; Microencapsulation; Monovarietal extra-virgin olive oil; olives; packaging; powders; Spray-drying; starch; Spray-drying; Antioxidant activity; Spray drying; Lipids; Vegetable oil; Olive oil; Edible oil; Antioxidant; Fatty acids; Virgin oil; Oils and fats industry; Olive; Quality; Microencapsulation; Monovarietal extra-virgin olive oil

Encapsulation is a process by which small particles of core products are packaged within a wall material to form microcapsules. One common technique to produce encapsulated products is spray-drying which involves the conversion of liquid oils in the form of an emulsion into dry powders. Emulsificati...