Encapsulation of oils recovered from olive stones using particles from gas saturated solutions technique
Year: 2024
Type: article
Abstract: This study explores the use of the Particles from Gas Saturated Solutions (PGSS) technique to encapsulate oils extracted from olive stones, a by-product of olive oil production. The oil, containing high levels of oleic (72.1 ± 2.5 %) and linoleic acid (16.4 ± 1.2 %), was oxidative stable for 34 ± 2 days at 40 °C. To improve this stability, the oil was encapsulated using PGSS technique under various pressures (10 and 20 MPa), oil-to-wall material ratios (1:10 and 3:10), and nozzle sizes (600 and 1000 μm). Best encapsulation conditions were found to be 10 MPa, 1:10 oil-to-wall material ratio, and 600 μm nozzle. These conditions produced microparticles with 70.0 ± 4.2 % encapsulation efficiency and a Carr index of 20.5 ± 1.4 %, improving the oil oxidative stability to 60 days at 40 °C. This enhancement was confirmed through isothermal calorimetry , peroxide value , and malondialdehyde levels. The results showed that PGSS encapsulation method may significantly improve the oil oxidative stability, producing powdered ingredients from by-products suitable for food and cosmetic applications .
Institution: Free University of Bozen-Bolzano
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $4,210
OpenAlex ID: W4403311839