Skip to main content

Research Repository

See what's under the surface

Advanced Search

Entrapment of a volatile lipophilic aroma compound (D-limonene) in spray dried water-washed oil bodies naturally derived from sunflower seeds (Helianthus annus)

Fisk, Ian D.; Linforth, Rob S.T.; Trophardy, Gil; Gray, David A.

Authors

Ian D. Fisk ian.fisk@nottingham.ac.uk

Rob S.T. Linforth robert.linforth@nottingham.ac.uk

Gil Trophardy

David A. Gray david.gray@nottingham.ac.uk



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.

Journal Article Type Article
Publication Date Nov 1, 2013
Journal Food Research International
Print ISSN 0963-9969
Electronic ISSN 0963-9969
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 54
Issue 1
APA6 Citation Fisk, I. D., Linforth, R. S., Trophardy, G., & Gray, D. 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), doi:10.1016/j.foodres.2013.08.024
DOI https://doi.org/10.1016/j.foodres.2013.08.024
Publisher URL http://www.sciencedirect.com/science/article/pii/S0963996913004687?via=ihub
Copyright Statement Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by/4.0

Files

Line_70_Entrapment_of_a_volatile_lipophilic_aroma.pdf (373 Kb)
PDF

Copyright Statement
Copyright information regarding this work can be found at the following address: http://creativecommons.org/licenses/by/4.0





You might also like



Downloadable Citations

;