Characteristics of amorphous matrices composed of different types of sugars in encapsulating emulsion oil droplets during freeze-drying

Koreyoshi Imamura, Yoshifumi Kimura, Shota Nakayama, Miki Sayuri, Seiji Ogawa, Tatsuya Hoshino, Jun Oshitani, Takashi Kobayashi, Shuji Adachi, Tsutashi Matsuura, Hiroyuki Imanaka, Naoyuki Ishida, Kazuhiro Nakanishi

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

The encapsulation of emulsion oil droplets by amorphous sugar matrices, formed by freeze-drying, was investigated, with a focus on the influence of the type of sugar. An oil-in-water emulsion, comprised of linoleic acid methyl ester (LME) and sucrose monolaurate (SML) as an oil phase and surfactant, respectively, were freeze-dried in the presence of different types of sugars. LME-droplet encapsulation during and after freeze-drying were evaluated by FTIR analysis. The loss of LME largely occurred in the early stage of freeze-drying. The size distribution of the encapsulated LME droplets remained unchanged before and after freeze-drying in most cases. The encapsulated fractions of LME droplets could be correlated with the glass transition temperature of the sugars in the fully hydrated state (Tg*), and the existence of an optimum Tg* value for the sugar matrix was predicted. The encapsulation ability of an amorphous sugar matrix was maximized when mono- and polysaccharide were combined so as to give a value for Tg* of approximately -50°C, although, individually, mono- and polysaccharides were quite poor for oil droplet encapsulation. These findings suggest that the structural flexibility of the amorphous sugar matrix is a major determinant in oil droplet encapsulation by an amorphous sugar matrix during freeze-drying.

Original languageEnglish
Pages (from-to)201-207
Number of pages7
JournalFood Research International
Volume51
Issue number1
DOIs
Publication statusPublished - Apr 2013

Fingerprint

Freeze Drying
freeze drying
Emulsions
droplets
emulsions
Oils
sugars
encapsulation
oils
linoleic acid
sucrose monolaurate
esters
Monosaccharides
Polysaccharides
monosaccharides
Transition Temperature
Fourier Transform Infrared Spectroscopy
polysaccharides
Surface-Active Agents
Glass

Keywords

  • Amorphous sugar
  • Freeze-drying
  • Glass transition temperature
  • Micelles
  • Retention

ASJC Scopus subject areas

  • Food Science

Cite this

Characteristics of amorphous matrices composed of different types of sugars in encapsulating emulsion oil droplets during freeze-drying. / Imamura, Koreyoshi; Kimura, Yoshifumi; Nakayama, Shota; Sayuri, Miki; Ogawa, Seiji; Hoshino, Tatsuya; Oshitani, Jun; Kobayashi, Takashi; Adachi, Shuji; Matsuura, Tsutashi; Imanaka, Hiroyuki; Ishida, Naoyuki; Nakanishi, Kazuhiro.

In: Food Research International, Vol. 51, No. 1, 04.2013, p. 201-207.

Research output: Contribution to journalArticle

Imamura, K, Kimura, Y, Nakayama, S, Sayuri, M, Ogawa, S, Hoshino, T, Oshitani, J, Kobayashi, T, Adachi, S, Matsuura, T, Imanaka, H, Ishida, N & Nakanishi, K 2013, 'Characteristics of amorphous matrices composed of different types of sugars in encapsulating emulsion oil droplets during freeze-drying', Food Research International, vol. 51, no. 1, pp. 201-207. https://doi.org/10.1016/j.foodres.2012.12.010
Imamura, Koreyoshi ; Kimura, Yoshifumi ; Nakayama, Shota ; Sayuri, Miki ; Ogawa, Seiji ; Hoshino, Tatsuya ; Oshitani, Jun ; Kobayashi, Takashi ; Adachi, Shuji ; Matsuura, Tsutashi ; Imanaka, Hiroyuki ; Ishida, Naoyuki ; Nakanishi, Kazuhiro. / Characteristics of amorphous matrices composed of different types of sugars in encapsulating emulsion oil droplets during freeze-drying. In: Food Research International. 2013 ; Vol. 51, No. 1. pp. 201-207.
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