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Fisk, Ian D., Linforth, Rob S.T., Trophardy, Gil and Gray, David A. (2013) Entrapment of a volatile lipophilic aroma compound (D-limonene) in spray dried water-washed oil bodies naturally derived from sunflower seeds (Helianthus annus). Food Research International, 54 (1). pp. 861-866. ISSN 0963-9969

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Abstract

Oil bodies are natural emulsions that can be extracted from oil seeds and have previously been shown to be stable

after spray drying. The aim of the study was to evaluate for the first time if spray dried water-washed oil bodies

are an effective carrier for volatile lipophilic actives (theflavour compound D-limonene was used as an example

aroma compound). Water-washed oil bodies were blended with maltodextrin and D-limonene and spray dried

using a Buchi B-191 laboratory spray dryer. Lipid and D-limonene retention was 89–93% and 24–27%. Samples

were compared to processed emulsions containing sunflower oil and D-limonene and stabilised by either lecithin

or Capsul. Lecithin and Capsul processed emulsions had a lipid and D-limonene retention of 82–89%, 7.7–9.1% and

48–50%, 55–59% respectively indicating that water-washed oil bodies could retain the most lipids and Capsul

could retain the most D-limonene. This indicates that whilst additional emulsifiers may be required for future

applications of water-washed oil bodies as carriers of lipophilic actives, oil bodies are excellent agents for lipid

encapsulation.

Item Type:	Article
RIS ID:	https://nottingham-repository.worktribe.com/output/1000906
Schools/Departments:	University of Nottingham, UK > Faculty of Science > School of Biosciences > Division of Food Sciences
Identification Number:	https://doi.org/10.1016/j.foodres.2013.08.024
Depositing User:	Snowden, Ms Diane
Date Deposited:	01 Apr 2014 12:28
Last Modified:	04 May 2020 20:18
URI:	https://eprints.nottingham.ac.uk/id/eprint/2622

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