ArticleFood science & nutrition2020
Development and optimization of spray-dried functional oil microcapsules: Oxidation stability and release kinetics.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
8 citing papers in PubMed, 18 citations in OpenAlex.
- Assessment of the Oil Release and Insect Repellent Activity of Spray-Dried Gum Arabic/Citronella Oil Microcapsules.Polymers · 2026Article
- Encapsulation in Food Systems: From Technique-Driven Approaches to Functional, Scalable, and Sustainable Industrial Applications.International journal of food science · 2026Review
- Performance of spray-driedFood science & nutrition · 2024Article
- The application of encapsulation technology in the food Industry: Classifications, recent Advances, and perspectives.Food chemistry: X · 2024Review
- Advancement and Innovations in Drying of Biopharmaceuticals, Nutraceuticals, and Functional Foods.Food engineering reviews · 2024Review
- Accurate Determination of Moisture Content in Flavor Microcapsules Using Headspace Gas Chromatography.Polymers · 2022Article
- Preparation, Characterization, and Antioxidant Properties of Phycocyanin Complexes Based on Sodium Alginate and Lysozyme.Frontiers in nutrition · 2022Article
- Development and optimization of spray-dried functional oil microcapsules: Oxidation stability and release kinetics.Food science & nutrition · 2020Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to optimize the microencapsulation method for a functional oil using high amylose corn starch (HACS) and assessed its structure and antioxidant capacity. The results showed that the optimal microencapsulation condition is achieved by using 28.5% of functional oil, 15.75% of HACS, and 57.86% of proportion of monoglyceride in emulsifier with 94.86% microencapsulation efficiency. Scanning electron microscopy and particle size measurement showed that the functional oil microcapsules were uniform size, smooth surface, spherical shape, and without cracks in the wall of the capsules. In vitro oil release of microencapsulates results showed that microencapsulated functional oil containing HACS has a better sustained release effect. The microcapsules containing HACS exhibited a lower lipid oxidation rate during storage. In conclusion, microencapsulation of HACS as wall material improved the stability of functional oil and this formulation of microcapsules was satisfactorily applied in powdered food for diabetic patients.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.