Production optimization of orange peel oil – quince seed mucilage emulsion by RSM and investigating on the stability of its microencapsulated powder

Authors
Shima Hosseini
Ali Reza Sadeghi Mahoonak
Seyed Mahdi Jafari
Mohammad Ghorbani
Azadeh Salimi
Abstract
In the present research work, response surface methodology was used to achieve optimum condition to prepare orange peel oil – quince seed mucilage (QSM) and maltodextrin (MD) emulsion and using this emulsion in microencapsulation. For this purpose and in order to access stable emulsion, effect of three independent variables including orange peel oil concentration (15-25% w/w), QSM/MD (0.015-0.02) and solid concentration (QSM+MD)(25-35% w/w) on the three dependent variables including droplet size, creaming index and viscosity were investigated. Optimized emulsion (25% solid concentration, 0.02 QSM/MD and 0.025 orange peel oil concentration) were dried by freeze dryer, and were kept in three temperature (4, 25 and 42 °C) in order to investigation its stability during 6 week storage. The results showed that rheological properties of QSM, in particular its viscosity, had the highest effect on the stability and properties of emulsions and QSM could make quite stable emulsion over time. Also, our results revealed that half-life and release rate of encapsulated samples were significantly lower than control samples.
Keywords
RSM
Quince Seed mucilage
Orange peel oil
Microencapsulation
Journal of food science and technology(Iran)
Volume 13, Issue 59
January 0
Pages 171-180