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TECHNOLOGY OF MICROENCAPSULATION OF GRAIN KIDNEY FAT
FRACTION AND ITS APPLICATION IN FUNCTIONAL PRODUCTS
Aska o a Khu shida Ek am kizi
Tashken Ins i u e o Chemical Technology Facul y o Food and Winemaking
Technologies Food Technology (Technology o Oil and Fa P oduc s) 1s yea
mas e 's s uden
In he ood indus y, biologically ac i e oils and hei ac ions a e impo an aw
ma e ials o he p oduc ion o unc ional p oduc s. G ain ke nel oil has many
biologically ac i e p ope ies, such as educing ca dio ascula diseases, an i-
in lamma o y e ec s, and s eng hening he immune sys em. Howe e , hese oils a e
p one o high le els o cons an oxida ion, which educes hei quali y and makes i
di icul o p ope ly in eg a e hem in o ood p oduc s.
Mic oencapsula ion echnology allows o he s able encapsula ion o oils, p o ec ing
hem om oxida ion and acili a ing hei inco po a ion in o a ious p oduc s. This
p ocess equi es op imiza ion o encapsula ion ma e ials, emulsi ie s, d ying me hods,
and p ocess condi ions. The pu pose o he hesis is o de elop a mic oencapsula ion
echnology o co n ke nel oil and o iden i y he p ospec s o i s applica ion in
unc ional ood p oduc s.
Co n ke nel oil mainly con ains linoleic acid (omega-6), i s con en is abou 70–80%.
In addi ion, alpha-linolenic acid (omega-3), oleic acid (omega-9), ocophe ols and
phy os e ols a e also p esen . These componen s suppo ca dio ascula unc ion,
educe choles e ol le els, and ha e an i-in lamma o y and an ioxidan e ec s.[1]
Howe e , linoleic acid is ela i ely sensi i e and is apidly oxidized by high
empe a u e, ligh and oxygen. The e o e, he di ec addi ion o he oil o ood p oduc s
educes i s quali y.
Mic oencapsula ion is a p ocess ha ensu es he p ese a ion o a s able o m o he
ac i e subs ance by encapsula ing i in a solid o liquid capsule. Mic oencapsula ion
o g ain ke nel oil se es he ollowing pu poses:
• P o ec ion o he oil om oxida ion;
• Con ol o as e and odo ;
• Ex ending shel li e;
• Facili a ing in eg a ion in o a ious ood p oduc s.[2]
The ollowing ma e ials a e used o encapsula ion:
Ca ageenan, aga -aga - na u al polysaccha ides;
Gum a abic - con e s liquid in o a s able emulsion;
Casein, soy p o ein - c ea es p o ein-based capsules;
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Mal odex in - p o ides he capsule s uc u e du ing he d ying p ocess.
The mos commonly used me hods o g ain ke nel oil a e:
Sp ay-d ying - mixing he oil emulsion wi h encapsula ing ma e ials and d ying i wi h
ho ai ;
F eeze-d ying - eezing he emulsion and emo ing he wa e unde acuum;
Coace a ion - o ming a capsule based on p o ein o polysaccha ide;
Liposomes and nanocapsules – o ensu e high bioa ailabili y.
The ollowing pa ame e s a e impo an o inc easing he e iciency o
mic oencapsula ion:
Emulsion i a ion and oil pa icle size – small pa icles o m s able capsules;
Encapsula ion ma e ial concen a ion – high concen a ion inc eases he e iciency o
oil elease;
D ying empe a u e – high empe a u e leads o oil oxida ion;
PH and esis ance – de e mine he s abili y o he emulsion.[3]
Op imized pa ame e s allow o maximum s able encapsula ion o ce eal ke nel oil and
p ese a ion o i s biological ac i i y.
Mic oencapsula ed ce eal ke nel oil can be e ec i ely used in he ollowing p oduc s:
Co ee and ea blends – an ioxidan en ichmen ;
Fa y con ec ione y p oduc s – odo and as e con ol;
Dai y p oduc s and sou c eam – omega-6 en ichmen ;
Spo s and ene gy d inks – apidly diges ible a ac ion;
Die a y and he apeu ic p oduc s – p e en ion o ca dio ascula diseases.[4]
Mic oencapsula ion allows he oil o be s ably inco po a ed in o p oduc s, p ese ing
i s a oma and as e, and ex ending i s shel li e by limi ing oxida ion.
Scien i ic s udies ha e shown ha :
85–90% o he oil om he ke nels o he g ain can be s ably p ese ed by
encapsula ion using he sp ay-d ying me hod;
The combina ion o mal odex in + gum a abic is ecognized as he mos op imal
encapsula ion ma e ial;
The encapsula ed oil main ains i s quali y a oom empe a u e o 6 mon hs;
When added o unc ional p oduc s, he o ganolep ic cha ac e is ics do no change and
biological ac i i y is p ese ed.
In conclusion, he echnology o mic oencapsula ion o he ke nel oil o he g ain
allows o he s able s o age o biologically ac i e oils and hei use in unc ional
p oduc s. By op imizing he encapsula ion ma e ials, p ocess pa ame e s, and
in eg a ion in o a ious p oduc s, he oil is p o ec ed om oxida ion, i s shel li e is
ex ended, and i s bioa ailabili y is inc eased. This echnology is o g ea impo ance in
c ea ing inno a i e and heal hy p oduc s in he ood indus y.
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Re e ences
1. Guns one, F. D. Vege able Oils in Food Technology: Composi ion, P ope ies and
Uses. Blackwell Publishing, 2011.
2. McClemen s, D. J. Encapsula ion, P o ec ion, and Deli e y o Bioac i e P o eins
and Pep ides. Woodhead Publishing, 2016.
3. Omono , S., Mama o , B., & Tashken o , I. Don mu akla i yog‘ini
mik oenkapsulya siya qilish exnologiyasi. O‘zbekis on Qishloq xo‘jaligi ilmiy ju nali,
2020, 12(3), 45–52.
4. Sa a i, M., & Mohebbi, M. Mic oencapsula ion o unc ional oils: T ends and
applica ions. Jou nal o Food Science and Technology, 2019, 56(4), 1781–1794.
5. Tu china, N., & Sokolo a, E. Func ional oods en iched wi h omega a y acids.
Food Chemis y, 2018, 240, 499–507.
