New coating material for producing virgin coconut oil (VCO) microcapsules

Abstract

The aim of this work was to investigate the microencapsulation efficiency (MEE) of different grades of broken rice (RB) and breadfruit (BB)-based maltodextrin as a coating material, using virgin coconut oil (VCO) as a model system. The VCO was generally found to be well microencapsulated using BB, RB or commercial (COM) maltodextrin at a core/wall material ratio of 1:3. In comparison to a different dextrose equivalent (DE) group, both RB and BB maltodextrins with DE values of 10-14 showed higher MEE values (84.81-94.39%) than maltodextrins with DE value of 15-19 (78.23-79.65%). Low DE value maltodextrins were shown higher glass transition temperatures than high DE value maltodextrins under the same moisture content. Both RB and BB maltodextrins were found to be compatible with COM maltodextrin as shown in the microstructure appearance when viewed with a scanning electron microscope (SEM).

Keywords

• Breadfruit maltodextrin
• commercial maltodextrin
• microencapsulation
• broken rice maltodextrin
• virgin coconut oil