Preparation of encapsulation powder of sesame oil nanoemulsion via spray drying

Aim and Background: During the past few decades, the use of nanoemulsions has become popular in the food industry because they are considered one of the most promising systems to improve the physicochemical properties and functionality of bioactive compounds. In this project, a nanoemulsion containing sesame oil was prepared, encapsulated, and then powdered using a spray dryer, and its physicochemical properties were investigated. Methods: The nanoemulsion was fabricated by high pressure-homogenization method. Whey protein concentrate, gum tragacanth, polyglycerol polyricinoleate, lecithin, and sesame oil in the respective proportions of 1%, 0.5%, 1%, 0.2%, and 4% were used to prepare nanoemulsion. Then it was encapsulated using 0.5% gum tragacanth and 15% maltodextrin. Finally, the encapsulated nanoemulsion was powdered using spray dryer. A particle size analyzer, DSC, and FESEM were used to characterize the product. Also, the efficiency of oil loading into nanoemulsion was determined by GC-MS. Results and discussion: The average diameter of prepared nanoparticles was about 135.33 and they had good stability at room temperature for 30 days. In the FESEM image, spherical nanoparticles were seen without any aggregation. The results obtained from DSC for nanoemulsions with/without sesame oil proved interactions between oil and its nanocarrier. Based on GC-MS results, the amount of sesame oil in nanoemulsion powder, with 93% recovery, was 40%. Conclusion: It is concluded that sesame oil can be prepared in nanoemulsion form and be used for the fortification of foods.