Microencapsulation of Date Seed Oil by Spray-drying for Stabilization of Olive Oil as a Functional Food

摘要

Background and Objective: Microencapsulation of oils in spray dried powder is an effective approach to protect against oxidation. This study investigated the influence of microencapsulated date seed oil on the stability of olive oil. Materials and Methods: Date seed oil was extracted from two Phoenix dactylifera L. seed varieties (Ramly and Helwa Aljouf) and the saponification (SV), acid (AV), iodine (IV) and peroxide (PV) values and the fatty acid profile were determined. Microencapsulation of date seed oil was carried out in gum Arabic and maltodextrin (1:1 w/w) using a spray dryer. The date seed oil powder was characterized and the total phenolic content , radical scavenging activity (RSA) and oxidative stability of olive oil after addition of microencapsulated date seed oil were measured. Results: Ramly and Helwa Aljouf seed oils showed AV of 0.87 and 0.41 mg KOH gsup?/supsup1/sup oil, PV of 3.42 and 1.02 meq Osub2/sub gsup?/supsup1/sup oil, SV of 199.05 and 204.15 mg KOH gsup?/supsup1/sup oil and the IV was 75.51 and 54.86 g Isub2/sub/100 g oil, respectively. The fatty acid profile showed 17.13% linoleic acid (C18:2) and 2.3% linolenic acid (C18:3) in Ramly date seed oil, whereas the Helwa variety contained 6.73% linoleic acid and no linolenic acid. Helwa Aljouf date seed oil contained 55% total phenols more than the Ramly oil and showed a higher RSA. In addition, Helwa Aljouf, Ramly and the encapsulated Helwa Aljouf seed oils enhanced the oxidative stability of olive oil. Conclusion: Helwa Aljouf and Ramly seed oils showed higher oxidative stability when compared with olive oil and both oils increased the oxidative stability of olive oil. In addition, the microencapsulated date seed oil provided additional protection and improved the nutritional value and functionality of olive oil.