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Evaluation of Encapsulation of Residual Oil from Pressed Sesame Seed Cake by Coacervation and Subsequent Spray- and Freeze-Drying Method

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Abstract

Extracted oil from pressed sesame seed cake using supercritical CO2 under optimal extraction conditions of 220 bar extraction pressure and 50 οC extraction temperature for 5 h could be encapsulated by coacervation and subsequent spray drying and freeze drying methods. Wall materials of the microcapsules were fabricated from a mixture of gum arabic and two different types of protein (gelatin or whey protein isolate), at three different weight ratios of gum arabic to protein (2:1, 1:1, and 1:2) and a pH range of 2.5 to 5.0. Two different drying methods, spray and freeze drying, were performed. The results revealed that oil encapsulation using a ratio of 1:1 of whey protein isolate to gum arabic as wall material at pH of 3.5 with freeze drying provided more than 70% of encapsulation efficiency. As a result, the encapsulated oil powder contained a high content of sesamin (2.93 mg/g), sesamolin (2.83 mg/g), and tocopherols (0.28 mg/g). Furthermore, SYLOID® 244FP is a commercial wall material that could be used to encapsulate the extracted oil with a high encapsulation efficiency (79.93%), and the encapsulated oil powder contained a high content of sesamin (2.86 mg/g), sesamolin (2.71 mg/g), and tocopherols (0.26 mg/ g).

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Acknowledgements

The authors wish to express their thanks for the financial support provided to the authors who receive a scholarship through the National Research Council of Thailand (NRCT), Thailand, under the Research Scholarships for Graduate Students 2020, Chiang Mai University, Thailand. Also, the authors would like to thank Chaiseri Co., Ltd. (Chiang Mai, Thailand) for providing the raw materials and suppling useful information.

Funding

This work was financed by the National Research Council of Thailand (NRCT), Thailand, under the Research Scholarships for Graduate Students 2020, Chiang Mai University, Thailand.

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Authors and Affiliations

  1. Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, 50100, Chiang Mai, Thailand

    Kritika Buranachokpaisan

  2. Division of Food Process Engineering, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, 50100, Chiang Mai, Thailand

    Rattana Muangrat

  3. Cluster of High Value Product From Thai Rice and Plant for Health, Chiang Mai University, 239 Suthep, Muang, 50200, Chiang Mai, Thailand

    Rattana Muangrat

  4. Cluster of Innovative Food and Agro-Industry, Chiang Mai University, 239 Suthep, Muang, 50200, Chiang Mai, Thailand

    Rattana Muangrat

  5. Bioactive Compound Extraction Research Unit, Faculty of Agro-Industry, Chiang Mai University, Muang, 50200, Chiang Mai, Thailand

    Rattana Muangrat

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  1. Kritika Buranachokpaisan
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Kritika Buranachokpaisan: methodology, investigation, formal analysis, data curation, and writing—original draft preparation; Rattana Muangrat: conceptualization, methodology, investigation, formal analysis, visualization, data curation, supervision, validation, and writing—review and editing.

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Correspondence to Rattana Muangrat.

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Buranachokpaisan, K., Muangrat, R. Evaluation of Encapsulation of Residual Oil from Pressed Sesame Seed Cake by Coacervation and Subsequent Spray- and Freeze-Drying Method. Food Bioprocess Technol 16, 1837–1850 (2023). https://doi.org/10.1007/s11947-023-03034-z

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