Characterization and response surface optimization driven ultrasonic nanoemulsification of oil with high phytonutrient concentration recovered from palm oil biodiesel distillation

Validation by in-vitro digestion and sensory analysis of incorporating vegetable oil encapsulates in cottage cheese

Malnutrition is a global issue linked to energy or nutrient imbalances, often resulting in deficiencies or overweight. Dairy products, rich in macronutrients and micronutrients, are a potential solution. However, processing, storage, and digestion can lead to nutrient loss. To enhance nutritional value, functional ingredients like microencapsulated compounds are used. This study focused on assessing the bioaccessibility of microencapsulated ingredients in cottage cheese, their impact on sensory attributes, and shelf-life. Two microencapsulated ingredients were studied: high oleic palm oil (HOPO), encapsulated using spray drying (SD) and a refractive window (RW) drying technique. The bioaccessibility of these ingredients was evaluated using the INFOGEST in-vitro digestion model. Results showed that HOPO encapsulated via SD in cottage cheese (CSD) preserved oleic and linoleic acids best, and via RW in cottage cheese (CRW) preserve vitamins in 63 % and antioxidants in 96 %. This highlights the effectiveness of microencapsulation techniques in enhancing dairy product functionality and a 72 % of fatty acids release suggesting potential strategies for combating malnutrition through fortified dairy products.

Effect of wall material on lipophilic functional compounds of high oleic palm oil emulsions encapsulated by Refractance Window drying

High-oleic palm oil is a food-grade oil with desirable properties, as it is characterised by having an oleic acid concentration above 50 % and a high vitamin E and provitamin A content. This study investigated the effect of different combinations of two wall materials (whey protein (WP) and Capsul®, a commercial octenyl succinic anhydride modified starch (OSA-MS)) on the concentration of provitamin A, vitamin E and oleic acid, and the physical properties of high oleic palm oil emulsions encapsulated by Refractance Window drying technology. Wall material composition significantly affected (p < 0.05) all response variables, and R2 values were above 0.75 for all responses. Phytonutrient preservation showed its highest at an OSA-MS: WP concentration ratio of 1: 3. Optimal results were achieved (minimum moisture content, water activity and hygroscopicity, and maximum encapsulation efficiency and phytonutrient preservation) at an OSA-MS concentration of 8.13 % and WP concentration of 91.87 %. Flakes were obtained as a solid structure that protects oil's phytonutrients with 94 %, 75 % and 87 % of preservation of oleic acid, vitamin E and carotenoids, respectively. It shows that the wall material combination and encapsulation technique are suitable for obtaining lipophilic functional compounds.