Optimization of Ultrasound-Assisted Microwave Encapsulation of Peanut Oil in Protein-Polysaccharide Complex
Open accessAbstract
Research background. Peanut oil (Arachis hypogaea L.) is a rich source of unsaturated fatty acids. Its consumption has been reported to have biological effects on human health. Unsaturated, especially polyunsaturated fatty acids (PUFA) found in peanut oil are highly susceptible to oxidation, leading to the formation of harmful compounds during processing and storage. The aim of this study is to prevent the oxidation of peanut oil PUFA by encapsulation in a protein-polysaccharide complex using microwave drying. Experimental approach. The combined effect of corn starch (CS) and whey protein isolate (WPI) was evaluated for ultrasound-assisted microwave encapsulation of peanut oil to prevent oxidative degradation. The effect of independent parameters, viz. CS:WPI mass ratio (1:1 to 5:1), lecithin mass fraction (0–5 %), ultrasonication time (0–10 min) and microwave power (150–750 W) on the encapsulation of peanut oil was evaluated using response surface methodology (RSM). The process responses, viz. viscosity and stability of the emulsion, encapsulation efficiency, peroxide value, antioxidant activity, free fatty acids (FFA), moisture, angle of repose and flowability (Hausner ratio (HR) and Carr’s Index (CI)) were recorded and analysed to optimize the independent variables. Results and conclusions. The viscosity of all emulsions prepared for encapsulation by ultrasonication ranged from 0.0069 to 0.0144 Pa·s and more than 90 % of prepared combinations were stable over 7 days. The observed encapsulation efficiency of peanut oil was 21.82–74.25 %. The encapsulation efficiency was significantly affected by the CS:WPI mass ratio and ultrasonication. The peroxide value, antioxidant activity and FFA ranged from 1.789 to 3.723 mg/kg oil, 19.81–72.62 % and 0.042–0.127 %, respectively. Physical properties such as moisture content, angle of repose, HR and CI were 1.94–8.70 %, 46.5–58.3°, 1.117–1.246 and 10.48–22.14 %, respectively. The physical properties were significantly affected by surface properties of the capsules. The higher efficiency (74.25 %) of peanut oil encapsulation was achieved under optimised conditions of CS:WPI mass ratio 1.25, 0.25 % lecithin, 9.99 min ultrasonication and 355.41 W microwave power. Novelty and scientific contribution. The results of this work contribute to the fields of food science and technology by providing a practical approach to preserving the nutritional quality of peanut oil and improving its stability through encapsulation, thereby promoting its potential health benefits to consumers and applications in various industries such as dairy and bakery.
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Modified proteins by microwave treatment could encapsulate smaller oil droplets with larger specific surface areas in emulsion gels, facilitating the hydrolysis of oil droplets by digestive enzymes.
“the modified proteins by microwave treatment could encapsulate smaller oil droplets with larger specific surface areas in emulsion gels, facilitating the hydrolysis of oil droplets by digestive enzymes”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as Bhuva et al. 2024
The Methods and Conclusions describe microwave-assisted encapsulation of peanut oil using a whey-protein–corn-starch complex. The Results and Discussion attributes smaller particles and greater surface area to ultrasonication, not microwave modification of proteins. Our copy does not address emulsion gels or hydrolysis by digestive enzymes; no page numbers were provided. (LLM, conf=0.86)
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- Authors
- Bhuva, S. S., Dhamsaniya, N. K., & Marviya, G. V.
- Affiliations
- Junagadh Agricultural University (IN)
- Polytechnic in Agro-Processing, Junagadh Agricultural University, 362001 Junagadh, Gujarat, India
- Corresponding author
- Bhuva, Sachin S.
- Venue
- Food Technology and Biotechnology
- Published
- 2024-01-07
- Volume
- 62
- Issue
- 1
- Pages
- 78-88
- ISSN
- 1330-9862 (ISSN-L)
- 1334-2606
- PMC
- PMC11002450
- OpenAlex
- W4390650162
- Cited by
- 4
- References
- 43
- Citations by year
- 2025: 3 · 2024: 1
- FWCI
- 0.86
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Locations
- Food Technology and Biotechnology (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- Hrčak Portal of scientific journals of Croatia (University Computing Centre) (submittedVersion, cc-by)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Keywords
- protein-polysaccharide complexes, corn starch, whey protein isolate, ultrasound-assisted encapsulation, microwave drying, lipid oxidation, polyunsaturated fatty acids, encapsulation efficiency, emulsion stability, peroxide value, antioxidant activity, free fatty acids, Hausner ratio, Carr's index, flowability, lecithin, response surface methodology
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