Abstract

Microencapsulation is a promising technique to retain the physical attributes of nanoemulsions and to overcome the oxidation of bioactives that become more available to aqueous phase during emulsification. Purity Gum Ultra (PGU) and Hi-CAP 100 (HiCap) emulsified nanoemulsions of Clove Oil (CO) co-encapsulated with Canola oil (CA) and Medium Chain Triglyceride (MCT) (5:5% v/v CO:CA and CO:MCT) were prepared through high pressure homogenization. Microencapsulation of nanoemulsions was performed using Whey Protein Isolates (WPI) under vacuum using freeze drying, which is considered as appropriate method for heat sensitive compounds. The reconstituted emulsions of microencapsulated powder had similar particle sizes as that of fresh nanoemulsions while uncoated showed a big increase (<400 nm). Oxidation of bioactives with and without CO, before and after freeze drying was investigated at different intervals during 60 days of storage at 4 and 25°C by Thiobarbituric Acid Reactive Substances (TBARS) assay. Microencapsulated PGU-CO:CA showed minimum TBARS values compared to other emulsions. Gas chromatography analysis of microcapsules also showed higher retention of CO and lower content on the interphase for aqueous interaction. Conclusively, this study proposes a novel strategy using a freeze drying process to microencapsulate nanoemulsion.

Keywords:

Canola oil, clove oil, freeze drying, medium chain triglycerides, TBARS, whey protein isolates,

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