The Physical Characterization and Sorption Isotherm of Rice Bran Oil Powders Stabilized by Food-Grade Biopolymers

REFERENCES

• Bernard, F.; Gibbs, S.K.; Alli, I.; Mulligan, C.N. Encapsulation in the food industry: A review. International Journal of Food Sciences and Nutrition 1999, 50, 213–224.
   PubMed Web of Science ®Google Scholar
• King Alan, H. Encapsulation of food ingredients. In Encapsulation and Controlled Release of Food Ingredients; American Chemical Society: Washington, DC, 1995; 26–39.
   Google Scholar
• Yoshii, H.; Neoh, T.L.; Furuta T.; Ohkawara, M. Encapsulation of proteins by spray drying and crystal transformation method. Drying Technology 2008, 26(11), 1308–1312.
   Web of Science ®Google Scholar
• Risch, S.J.; Reineccius, G.A. Encapsulation overview of uses and techniques. In Encapsulation and Controlled Release of Food Ingredients; American Chemical Society: Washington, DC, 1995; 2–7.
   Google Scholar
• Soottitantawat, A.; Bigeard, F.; Yoshii, H.; Furuta, T.; Ohkawara, M.; Linko, P. Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying. Innovative Food Science & Emerging Technologies 2005, 6, 107–114.
   Web of Science ®Google Scholar
• Birchal, V.S.; Huang L.; Mujumdar, A.S.; Passos, M.L. Spray dryers: Modeling and simulation. Drying Technology 2006, 24(3), 359–371.
   Web of Science ®Google Scholar
• Augustin, M.A.; Hemar, Y. Nano- and micro-structured assemblies for encapsulation of food ingredients. Chemical Society Reviews 2009, 38, 902–912.
   PubMed Web of Science ®Google Scholar
• de Vos, P.; Faas, M.M.; Spasojevic, M.; Sikkema, J. Encapsulation for preservation of functionality and targeted delivery of bioactive food components. International Dairy Journal 2010, 20, 292–302.
   Web of Science ®Google Scholar
• Dalgleish, D.G. Adsorption of protein and the stability of emulsions. Trends in Food Science & Technology 1997, 8, 1–6.
   Web of Science ®Google Scholar
• Wilde, P.J. Interfaces: Their role in foam and emulsion behaviour. Current Opinion in Colloid & Interface Science 2000, 5, 176–181.
   Web of Science ®Google Scholar
• Given, P.S. Encapsulation of flavors in emulsions for beverages. Current Opinion in Colloid & Interface Science 2009, 14, 43–47.
   Web of Science ®Google Scholar
• Tan, C. Beverage emulsions. In Food Emulsions, 4th ed.; Marcel Decker: New York, 2004.
   Google Scholar
• Trubiano, P.C. The role of specialty food starches in flavor encapsulation. Flavor Technology 1995, 610, 244–253.
   Google Scholar
• Vaidya S.; Bhosale R.; Singhal R. Microencapsulation of Cinnamon Oleoresin by spray drying using different wall materials. Drying Technology 2006, 24, 983–992.
   Web of Science ®Google Scholar
• Orthoefer, F.T.; Eastman, J. Rice bran oil. In Rice: Chemistry and Technology, 2nd ed.; American Association of Cereal Chemists, Inc.: St. Paul, MN, 2004; 569.
   Google Scholar
• Van Hoed, V.; Depaemelaere, G.; Vila Ayala, J.; Santiwattana, P.; Verhe, R.; De Greyt, W. Influence of chemical refining on the major and minor components of rice brain oil. Journal of the American Oil Chemists’ Society 2006, 83, 315–321.
   Web of Science ®Google Scholar
• Ghosh, M. Review on recent trends in rice bran oil processing. Journal of the American Oil Chemists’ Society 2007, 84, 315–324.
   Web of Science ®Google Scholar
• Juliano, C.; Cossu, M.; Alamanni, M.C.; Piu, L. Antioxidant activity of gamma-oryzanol: Mechanism of action and its effect on oxidative stability of pharmaceutical oils. International Journal of Pharmaceutics 2005, 299, 146–154.
   PubMed Web of Science ®Google Scholar
• Vieno, P.; David, G.L.; Tatu, A.M.; Jari, T.; Anna-Maija, L. Plant sterols: Biosynthesis, biological function and their importance to human nutrition. Journal of the Science of Food and Agriculture 2000, 80, 939–966.
   Web of Science ®Google Scholar
• Naivikul, O.; Klinkesorn, U.; Santiwattana, P. Rice Bran Oil, 1st ed.; The National Innovation Agency (NIA): Bangkok, Thailand, 2008.
   Google Scholar
• Labuza, T.P. Application of chemical kinetics to deterioration of foods. Journal of Chemical Education 1984, 61, 348.
   Web of Science ®Google Scholar
• Labuza, T.P.; Hyman, C.R. Moisture Migration and Control in Multi-domain Food; Department of Food Science and Nutrition, University of Minnesota: St. Paul, MN, 2001.
   Google Scholar
• Aviara, N.A.; Ajibola, O.O.; Oni, S.A. Sorption equilibrium and thermodynamic characteristics of soya bean. Biosystems Engineering 2004, 87, 179–190.
   Web of Science ®Google Scholar
• Tonon, R.V.; Grosso, C.R.F.; Hubinger, M.D. Influence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying. Food Research International 2011, 44, 282–289.
   Web of Science ®Google Scholar
• Basu, S.; Shivhare, U.S.; Mujumdar, A.S. Models for sorption isotherms for foods: A review. Drying Technology 2006, 24(8), 917–930.
   Web of Science ®Google Scholar
• Roos, Y.; Karel, M. Phase transitions of mixtures of amorphous polysaccharides and sugars. Biotechnology Progress 1991, 7, 49–53.
   Web of Science ®Google Scholar
• Sá, M.M.; Sereno, A.M. Glass transitions and state diagrams for typical natural fruits and vegetables. Thermochimica Acta 1994, 246, 285–297.
   Web of Science ®Google Scholar
• Fang, Y.; Selomulya, C.; Chen, X.D. On measurement of food powder reconstitution properties. Drying Technology 2007, 26(1), 3–14.
   Web of Science ®Google Scholar
• Silalai, N.; Roos, Y.H. Dielectric and mechanical properties around glass transition of milk powders. Drying Technology 2010, 28(9), 1044–1054.
   Web of Science ®Google Scholar
• Moraga, G.; Martínez-Navarrete, N.; Chiralt, A. Water sorption isotherms and glass transition in strawberries: Influence of pretreatment. Journal of Food Engineering 2004, 62, 315–321.
   Web of Science ®Google Scholar
• Schebor, C.; Buera, M.A.D.P.; Karel, M.; Chirife, J. Color formation due to non-enzymatic browning in amorphous, glassy, anhydrous, model systems. Food Chemistry 1999, 65, 427–432.
   Web of Science ®Google Scholar
• Lapsiri, W.; Bhandari, B.; Wanchaitanawong, P. Stability and probiotic properties of Lactobacillus plantarum spray-dried with protein and other protectants. Drying Technology 2013, 31, 1723–1733.
   Web of Science ®Google Scholar
• TISI: Thai Industrial Standards Institute. Rice Bran Oil, TISI 44–2516; Ministry of Industry: Bangkok, 1973; 2516.
   Google Scholar
• AOCS. Official and Tentative Method of American Oil Chemist's Society; AOCS: Champaign, IL, 1998.
   Google Scholar
• Denmark, C. A/S Niro Atomizer: Determination of powder moisture accurate standard method (A 1a). Analytical Methods for Dry Milk Products (online version), 2003; http://www.niro.com/niro/cmsdoc.nsf/WebDoc/ndkw6tmfag.
   Google Scholar
• Carr, R.L. Evaluating flow properties of solids. Chemical Engineering 1965, 72, 163–168.
   Google Scholar
• Hausner, H.H. Friction conditions in a mass of metal powder. International Journal of Powder Metallurgy 1967, 3, 7–13.
   Google Scholar
• Denmark, C. A/S Niro Atomizer: Determination of wettability (A 5a). Analytical Methods for Dry Milk Products (online version), 2003; http://www.niro.com/niro/cmsdoc.nsf/WebDoc/ndkw6u9bbd.
   Google Scholar
• Denmark, C. A/S Niro Atomizer: Determination of dispersibility (A 6a). Analytical Methods for Dry Milk Products (online version), 2003; http://www.niro.com/niro/cmsdoc.nsf/WebDoc/ndkw6u9blv.
   Google Scholar
• Laakso, P. Analysis of sterols from various food matrices. European Journal of Lipid Science and Technology 2005, 107, 402–410.
   Web of Science ®Google Scholar
• Kanade, P.B.; Pai, J.S. Moisture sorption method for hydroscopic sample using a modified proximity equilibration cell. Journal of Food Science 1988, 53, 1218–1219.
   Web of Science ®Google Scholar
• Klinkesorn, U.; Sophanodora, P.; Chinachoti, P.; McClements D.; Decker, E.A. Stability of spray–dried tuna oil emulsions encapsulated with two–layered interfacial membranes. Journal of Agricultural and Food Chemistry 2005, 53, 8365–8371.
   PubMed Web of Science ®Google Scholar
• Charoen, R.; Jangchud, A.; Jangchud, K.; Harnsilawat, T.; Decker, E.A.; McClements, D.J. Influence of interfacial composition on oxidative stability of oil-in-water emulsions stabilized by biopolymer emulsifiers. Food Chemistry 2012, 131, 1340–1346.
   Web of Science ®Google Scholar
• Charoen, R.; Jangchud, A.; Jangchud, K.; Harnsilawat, T.; Naivikul, O.; McClements, D.J. Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: Whey protein, gum arabic, and modified starch. Journal of Food Science 2011, 76, E165–E172.
   PubMed Web of Science ®Google Scholar
• Jinapong, N.; Suphantharika, M.; Jamnong, P. Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering 2008, 84, 194–205.
   Web of Science ®Google Scholar
• Masters, K. Spray Drying Handbook, 5th ed.; Longman Scientific & Technical: Essex, UK, 1991.
   Google Scholar
• Barbosa-Canovas, G.V.; Juliano, P. Physical and chemical properties of food powders. Encapsulted and Powder Foods; Taylor & Francis: Boca Raton, FL, 2005; 39–71.
   Google Scholar
• Fitzpatrick, J.J.; Iqbal, T.; Delaney, C.; Twomey, T.; Keogh, M.K. Effect of powder properties and storage conditions on the flowability of milk powders with different fat contents. Journal of Food Engineering 2004, 64, 435–444.
   Web of Science ®Google Scholar
• Idham, Z.; Muhamad, I.I.; Sarmidi, M.R. Degradation kinetics and color stability of spray-dried encapsulated anthocyanins from Hibiscus Sabdariffa L. Journal of Food Process Engineering 2012, 35, 522–542.
   Web of Science ®Google Scholar
• Zhang, L.; Mou, D.; Du, Y. Procyanidins: Extraction and micro- encapsulation. Journal of the Science of Food and Agriculture 2007, 87, 2192–2197.
   Web of Science ®Google Scholar
• Dalgleish, D.G. Adsorption of protein and the stability of emulsions. Trends in Food Science & Technology 1997, 8, 1–6.
   Web of Science ®Google Scholar
• Wilde, P.J. Interfaces: Their role in foam and emulsion behaviour. Current Opinion in Colloid & Interface Science 2000, 5, 176–181.
   Web of Science ®Google Scholar
• McClements, D.J. Food Emulsions: Principles, Practice, and Techniques, 2nd ed.; CRC Press: Boca Raton, FL, 2005.
   Google Scholar
• McClements, D.J. Advaces in fabrication of emulsions with enhanced functionality using structural design principles. Current Opinion in Colloid & Interface Science 2012, 17, 235–245.
   Web of Science ®Google Scholar
• Shahidi, F.; Naczk, M. Phenolics in Food and Nutraceuticals; CRC Press: Boca Raton, FL, 2004.
   Google Scholar
• Bertolini, A.C.; Siani, A.C.; Grosso, C.R.F. Stability of monoterpenes encapsulated in gum arabic by spray-drying. Journal of Agricultural and Food Chemistry 2001, 49, 780–785.
   PubMed Web of Science ®Google Scholar
• I Ré, M. Microencapsulation by spray drying. Drying Technology 1998, 16, 1195–1236.
   Web of Science ®Google Scholar
• Roos, Y.H. Phase Transitions in Foods; Academic Press: San Diego, CA, 1995; 1–347.
   Google Scholar
• Moraga, G.; Martínez-Navarrete, N.; Chiralt, A. Water sorption isotherms and phase transitions in kiwifruit. Journal of Food Engineering 2006, 72, 147–156.
   Web of Science ®Google Scholar
• Righetto, A.M.; Netto, F.M. Effect of encapsulating materials on water sorption, glass transition and stability of juice from immature acerola. International Journal of Food Properties 2005, 8, 337–346.
   Web of Science ®Google Scholar
• Pua, C.K.; Sheikh Abd. Hamid, N.; Tan, C.P.; Mirhosseini, H.; Abd. Rahman, R.; Rusul, G. Storage stability of jackfruit (Artocarpus heterophyllus) powder packaged in aluminium laminated polyethylene and metallized co-extruded biaxially oriented polypropylene during storage. Journal of Food Engineering 2008, 89, 419–428.
   Web of Science ®Google Scholar
• Singh, R.P. Scientific principles of shelf-life evaluation. In Shelf-life Evaluation of Foods, 2nd ed.; Aspen Publishers, Inc.: Frederick, MD, USA, 2000.
   Google Scholar
• Verheul, M.; Roefs, S.P.F.M.; de Kruif, K.G. Kinetics of heat-induced aggregation of β-lactoglobulin. Journal of Agricultural and Food Chemistry 1998, 46, 896–903.
   Web of Science ®Google Scholar
• Sánchez-Sáenz, E.O.; Pérez-Alonso, C.; Cruz-Olivares, J.; Román-Guerrero, A.; Báez-González, J.G.; Rodríguez-Huezo, M.E. Establishing the most suitable storage conditions for microencapsulated allspice essential oil entrapped in blended biopolymers matrices. Drying Technology 2011, 29(8), 863–872.
   Web of Science ®Google Scholar
• Rodea-González, D.A.; Cruz-Olivares, J.; Román-Guerrero, A.; Rodríguez-Huezo, M.E.; Vernon-Carter, E.J.; Pérez-Alonso, C. Spray-dried encapsulation of chia essential oil (Salvia hispanica L.) in whey protein concentrate-polysaccharide matrices. Journal of Food Engineering 2012, 111(1), 102–109.
   Web of Science ®Google Scholar
• Jafari, S.; Yinghe, H.; Bhandari, B. Role of powder particle size on the encapsulation efficiency of oils during spray drying. Drying Technology 2007, 25(6), 1081–1089.
   Web of Science ®Google Scholar
• Adamiec, J.; Kalemba, D. Analysis of microencapsulation ability of essential oils during spray drying. Drying Technology 2006, 24(9), 1127–1132.
   Web of Science ®Google Scholar
• Pérez-Alonso, C.; Beristain, C.I.; Lobato-Calleros, C.; Rodríguez-Huezo, M.E.; Vernon-Carter, E.J. Thermodynamic analysis of the sorption isotherms of pure and blended carbohydrate polymers. Journal of Food Engineering 2006, 77(4), 753–760.
   Web of Science ®Google Scholar
• Krishnan, S.; Bhosale, R.; Singhal, R.S. Microencapsulation of cardamom oleoresin: Evaluation of blends of gum Arabic, maltodextrin and a modified starch as wall materials. Carbohydrate Polymers 2005, 61, 95–102.
   Web of Science ®Google Scholar
• Hill, C. An Introduction to Chemical Engineering Kinetics & Reactor Design; John Wiley & Sons: New York, 1977.
   Google Scholar
• Levenspiel, O. Chemical Reaction Engineering; John Wiley & Sons: New York, 1998.
   Google Scholar