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American Journal of Food Technology

Year: 2018 | Volume: 13 | Issue: 1 | Page No.: 8-16
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Authors

Gabriela Alban

Jorge Greffa

Orestes Lopez

Juan Gaibor

Jose Luis Altuna

Wilman Carrillo

Wilman Carrillo

Keywords

Background and Objective: walnut tocte (Juglans neotropica Diels) have high content of oil with good proportion of fatty acids. The aim of this study was to evaluate the microencapsulated walnuts (Juglans neotropica Diels) oil components using the Fourier-transform infrared spectroscopy (FTIR) technique and to determine its fatty acids composition before and after microencapsulation using the gas chromatography (GC) technique. Materials and Methodology: Walnut tocte oil was microencapsulated with temperatures at entrance and exit of 180 and 95°C, respectively, at a speed of 15 kg h–1. The fatty acid profile was evaluated before and after microencapsulation using gas chromatography with a mass spectrum (GC-MS). Walnut tocte oil was characterized using the FTIR technique. Morphology structure of powder microencapsulated of walnut tocte oil was analyzed using scanning an electronic microscope (SEM). Microencapsulation yield (MEY), microencapsulation efficiency (MEE), water content and free oil was calculated. Results: Walnut tocte oil MEY was 79.19% and walnut tocte oil MEE was 62.21%. Walnut tocte oil fatty acids profile was analyzed with the gas chromatography technique, presenting no statistical differences in fatty acids total content. Linoleic acid was the most abundant fatty acid with a value of 65.30%, before microencapsulation and 67.57% after microencapsulation. Walnut tocte oil presented a high content of unsuturated fatty acids with 87.61% and a saturated fatty acids content of 18.05%. Conclusion: Walnut tocte oil, due to its composition, can be used for different purposes in the food industry and can be conserved using the spry drying technique.
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How to cite this article

Gabriela Alban, Jorge Greffa, Orestes Lopez, Juan Gaibor, Jose Luis Altuna and Wilman Carrillo, 2018. Microencapsulated Walnut Oil (Juglans neotropica Diels) by Spray Drying Technology and Determination of Fatty Acids Composition Stability. American Journal of Food Technology, 13: 8-16.

DOI: 10.3923/ajft.2018.8.16

URL: https://scialert.net/abstract/?doi=ajft.2018.8.16

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