Formulation and Physicochemical Characterization of Sea Buckthorn Oil Microcapsules
Vishal Kumar *
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi- 221 005, India and Department of Dairy Technology, College of Post Harvest Technology and Food Processing, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut- 250 110, India.
Durga Shankar Bunkar
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi- 221 005, India.
S.K. Goyal
Department of Agricultural Engineering, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi- 221 005, India.
Vinod Kumar Paswan
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi- 221 005, India.
Shiva
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi- 221 005, India.
Prajasattak Kanetkar
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi- 221 005, India.
Gitanjali
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi- 221 005, India.
*Author to whom correspondence should be addressed.
Abstract
This study was undertaken to develop microencapsulated powders of Hippophae rhamnoides (sea buckthorn) seed oil utilizing maltodextrin and inulin as encapsulating wall materials through spray drying technology. The investigation primarily focused on elucidating the influence of wall material composition and processing parameters on the physicochemical, morphological, and structural characteristics of the resultant microcapsules. Optimal encapsulation conditions were established at a maltodextrin-to-inulin ratio of 1:2, with a total wall concentration of 15%, a core-to-wall ratio of 1:3, and an inlet temperature of 160°C. The optimized formulation demonstrated superior encapsulation efficiency alongside desirable physical stability and particle size distribution conducive to controlled release applications. FTIR spectral analysis further validated the successful entrapment of seed oil within the encapsulating matrix by confirming the presence of characteristic functional groups attributed to both core and wall constituents. Overall, the findings highlight the pivotal role of formulation and process optimization in the development of stable microencapsulated seed oil powders, which possess significant potential for application in functional food and nutraceutical products, particularly for enhancing oxidative stability, targeted delivery, and shelf-life extension of bioactive compounds.
Keywords: Particle size, microencapsulation, sea buckthorn oil, encapsulation efficiency, maltodextrin