Browsing by Author "Regenstein, Joe M."
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- Characterization and effect of optimized spray-drying conditions on spray-dried coriander essential oilPublication . Rahim, Muhammad Abdul; Imran, Muhammad; Khan, Faima Atta; Al-Asmari, Fahad; Regenstein, Joe M.; Alomar, Suliman Yousef; Hussain, Imtiaz; Bartkiene, Elena; Rocha, João MiguelCoriander (Coriandrum sativum L.) essential oil (CEO) has many beneficial features, including antimicrobial and antifungal properties along with good aroma. It also has an important role in food processing and preservation. However, CEO is highly volatile and sensitive to external factors (heat, light and oxygen), as well as susceptible to lipid oxidation due to environmental and general processing conditions. This limits water solubility, making it difficult to incorporate CEO into aqueous food matrices, which further limits their industrial application. Spray-drying encapsulation may prevent CEO oxidation, increase CEO oxidative stability and improve their physicochemical properties. In this study, spray-dried CEO (SDCEO) was prepared using a mini laboratory-scale spray-dryer and the processing conditions were optimized. The SDCEO were characterized in respect to free fatty acids (FFA), peroxide values (PV), fatty acid (FA) profiles, Fourier-transform infrared spectroscopy (FTIR) and physical morphology by scanning electron microscopy (SEM). Results indicated that the maximum value of FFA, PV, fatty acid composition (including petroselinic, linoleic and oleic acids) in SDCEO were observed at the following spray-drying conditions: an inlet-air temperature (IAT) of 140 °C, needle speed (NS) of 2 s and the wall-material (WM) at 25%. The minimum values were observed at an IAT of 180 °C, NS of 4 s and WM of 30%. Analysis of variance and the interaction effects of independent factors showed that IAT and WM significantly positively influenced the response for good oxidative stability. Thus, SDCEO is likely to be used as a natural active ingredient in the food processing, cosmetic, nutraceutical and pharmaceutical industries with high stability, and may be stored for a long time without evaporation or oxidation.
- Optimized spray-dried conditions' impact on fatty acid profiles and estimation of in vitro digestion of spray-dried chia/fish oil microcapsulesPublication . Rahim, Muhammad Abdul; Regenstein, Joe M.; Al-Asmari, Fahad; Imran, Muhammad; Ramadan, Mohamed Fawzy; Rocha, João Miguel F.; Hussain, Imtiaz; Zongo, EliasseLong-chain polyunsaturated fatty acids (LCPUFA) are of interest due to their potential health properties and have a significant role in reducing the risk of various chronic diseases in humans. It is commonly used as a supplement. However, lipid oxidation is an important negative factor caused by environmental, processing, and limited water solubility of LCPUFA, making them difficult to incorporate into food products. The objective of this research work was to prevent oxidation, extend shelf life, enhance the stability of fatty acids, and to achieve controlled release by preparing spray-dried powder (SDM). For spray-drying, aqueous emulsion blends were formulated using a 1:1 ratio of chia seed oil (CSO) and fish oil (FO) and using a laboratory-scale spray-dryer with varying conditions: inlet air temperature (IAT, 125-185 °C), wall material (WM, 5-25%), pump speed (PS, 3-7 mL/min), and needle speed (NS, 3-11 s). The maximum alpha-linolenic acid (ALA) content was 33 ± 1%. The highest values of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the microcapsules were 8.4 ± 0.4 and 13 ± 1%, respectively. Fourier transform infrared and X-Ray diffraction analysis results indicated that SDM was successfully formulated with Gum Arabic and maltodextrin (MD). The blending without encapsulation of CSO and FO was digested more efficiently and resulted in more oil being released with simulated gastric fluid (SGF), simulated intestinal fluid (SIF), and SGF + SIF conditions without heating. No significant changes were observed for saturated, monounsaturated, and LCPUFA, whether exposed or not to gastrointestinal conditions. However, compared to the release of SDM, it can be useful for designing delivery systems for the controlled release of essential fatty acids.