Skip to main content
SpringerLink
Log in

Modulating of microencapsulated virgin coconut oil-based creamer

  • ORIGINAL ARTICLE
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

This work aims to produce a virgin coconut oil (VCO) creamer through two drying stages; spray drying followed by fluidised bed drying, and to examine its antioxidant properties and oxidative stability during different storage conditions. Evaluation of the physicochemical properties of spray dry VCO and oxidative stability of the VCO creamer were performed using peroxide value (PV), antioxidant activity (DPPH), and total phenolic content (TPC) at 25, 4, and 25 °C, respectively, for 8 weeks. Agglomeration process has improved the agglomerated VCO creamer’s properties in terms of moisture content (4.34%), solubility (85.2%), water activity (0.32%), and bulk density (0.36 g/cm3). The morphology of agglomerated VCO creamer showed cluster and irregular shapes with enlargement in the particle size, (d32) 395 µm and (d43) 426 µm. The overall oxidative results showed stability for the agglomerated VCO creamer stored at 4 °C in terms of TPC, DPPH and PV over 8 weeks followed by creamer stored at 25 °C which had similar stability with slight differences. The creamer stored at 38 °C showed rapid degradation for all oxidation tests from week 2 onwards. Agglomeration technology has indicated to be effective in the stabilization of virgin coconut oil against lipid oxidation and prolonging its shelf-life.

Graphical abstract

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig.1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

Data availability

The datasets used and/or analysed during the current study are available from the corresponding author on reasonable request.

Code availability

Not applicable.

References

  • Act MF (2004) Food act 1983 (Act 281) and regulations. Kuala Lumpur Int Law B Serv

  • AOAC (1995) Official Methods of Analyzes. In: Association of Official Analytical Chemist. Washington, DC

  • AOCS (2004) Method Cd 3–25. Estimation of saponification value

  • Ban Z, Zhang J, Li L et al (2020) Ginger essential oil-based microencapsulation as an efficient delivery system for the improvement of Jujube (Ziziphus jujuba Mill.) fruit quality. Food Chem 306:125628

    Article  CAS  PubMed  Google Scholar 

  • Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature 181:1199

    Article  ADS  CAS  Google Scholar 

  • Do GY, Kwon E-Y, Kim YJ et al (2019) Supplementation of non-dairy creamer-enriched high-fat diet with D-allulose ameliorated blood glucose and body fat accumulation in C57BL/6J Mice. Appl Sci 9:2750

    Article  CAS  Google Scholar 

  • Fabra MJ, Marquez E, Castro D, Chiralt A (2011) Effect of maltodextrins in the water-content–water activity–glass transition relationships of noni (Morinda citrifolia L.) pulp powder. J Food Eng 103:47–51

    Article  CAS  Google Scholar 

  • Geranpour M, Assadpour E, Jafari SM (2020) Recent advances in the spray drying encapsulation of essential fatty acids and functional oils. Trends Food Sci Technol 102:71–90

    Article  CAS  Google Scholar 

  • Haas K, Dohnal T, Andreu P et al (2020) Particle engineering for improved stability and handling properties of carrot concentrate powders using fluidized bed granulation and agglomeration. Powder Technol 370:104–115

    Article  CAS  Google Scholar 

  • Hedayatnia S, Mirhosseini H, Amid BT et al (2016) Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer. LWT-Food Sci Technol 72:330–342

    Article  CAS  Google Scholar 

  • Hitlamani V, Asha MR, Kumar GS, Chetana R (2023) Formulation of a virgin coconut oil based spicy spread and its physico-chemical properties. Food Humanit 1:933–939

    Article  Google Scholar 

  • Kumar R, Sabikhi L, Rathod G, Chaudhary N (2020) Storage studies of flaxseed oil encapsulated by buttermilk solids. Food Bioprocess Technol 13:1392–1404

    Article  CAS  Google Scholar 

  • Lazarin RA, Falcão HG, Ida EI et al (2020) Rotating-pulsed fluidized bed drying of okara: evaluation of process kinetic and nutritive properties of dried product. Food Bioprocess Technol 13:1611–1620

    Article  CAS  Google Scholar 

  • Li X, Wu M, Xiao M et al (2019) Microencapsulated β-carotene preparation using different drying treatments. J Zhejiang Univ B 20:901–909

    Article  CAS  Google Scholar 

  • Linke A, Linke T, Hinrichs J, Kohlus R (2019) Factors determining the surface oil concentration of encapsulated lipid particles—impact of the spray drying conditions. Dry Technol 39(2):173–186

    Article  Google Scholar 

  • Linke A, Hinrichs J, Kohlus R (2020) Impact of the powder particle size on the oxidative stability of microencapsulated oil. Powder Technol 364:115–122

    Article  CAS  Google Scholar 

  • Liu X, Xu W, Wang W et al (2023) Physicochemical properties and feasibility of coconut oil-based diacylglycerol as an alternative fat for healthy non-dairy creamer. Food Chem X. https://doi.org/10.1016/j.fochx.2023.100749

    Article  PubMed  PubMed Central  Google Scholar 

  • Lucas-Aguirre JC, Giraldo-Giraldo GA, Cortés-Rodríguez M (2019) Stability during storage of coconut powder fortified with active components. Biotecnol En El Sect Agropecu y Agroindustrial 17:66–76

    CAS  Google Scholar 

  • Mohammed NK, Meor Hussin AS, Tan CP et al (2017a) Quality changes of microencapsulated Nigella sativa oil upon accelerated storage. Int J Food Prop 20:S2395–S2408

    Article  CAS  Google Scholar 

  • Mohammed NK, Tan CP, Manap YA et al (2017b) Process conditions of spray drying microencapsulation of Nigella sativa oil. Powder Technol 315:1–14. https://doi.org/10.1016/j.powtec.2017.03.045

    Article  CAS  Google Scholar 

  • Mohammed NK, Tan CPCP, Abd Manap MY et al (2019) Production of functional non-dairy creamer using Nigella sativa oil via fluidized bed coating technology. Food Bioprocess Technol 12:1–14. https://doi.org/10.1007/s11947-019-02294-y

    Article  CAS  Google Scholar 

  • Mohammed NK, Muhialdin BJ, Meor Hussin AS (2020a) Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream. Food Sci Nutr 8:2608–2618. https://doi.org/10.1002/fsn3.1500

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Mohammed NK, Tan CP, Manap YA et al (2020b) Spray drying for the encapsulation of oils—A review. Molecules 25:3873

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Mohammed NK, Alhelli AM, Meor Hussin AS (2021) Influence of different combinations of wall materials on encapsulation of Nigella sativa oil by spray dryer. J Food Process Eng 44:e13639

    Article  CAS  Google Scholar 

  • Negrão-Murakami AN, Nunes GL, Pinto SS et al (2017) Influence of DE-value of maltodextrin on the physicochemical properties, antioxidant activity, and storage stability of spray dried concentrated mate (Ilex paraguariensis A. St. Hil.). LWT-Food Sci Technol 79:561–567

    Article  Google Scholar 

  • Ngan CL, Basri M, Lye FF et al (2014) Comparison of Box-Behnken and central composite designs in optimization of fullerene loaded palm-based nano-emulsions for cosmeceutical application. Ind Crops Prod 59:309–317

    Article  CAS  Google Scholar 

  • Obidziński S, Joka M, Fijoł O (2017) Two-stage agglomeration of fine-grained herbal nettle waste. Int Agrophysics 31:515

    Article  ADS  Google Scholar 

  • Oliveira ÉR, Fernandes RVB, Botrel DA et al (2018) Study of different wall matrix biopolymers on the properties of spray-dried pequi oil and on the stability of bioactive compounds. Food Bioprocess Technol 11:660–679

    Article  CAS  Google Scholar 

  • Pitt K, Peña R, Tew JD et al (2018) Particle design via spherical agglomeration: a critical review of controlling parameters, rate processes and modelling. Powder Technol 326:327–343

    Article  CAS  Google Scholar 

  • Pordy WT (1994) Low fat, low cholesterol, and low calorie dairy creamer

  • Rodchuajeen K, Niamnuy C, Charunuch C et al (2016) Stabilization of rice bran via different moving-bed drying methods. Dry Technol 34:1854–1867

    Article  CAS  Google Scholar 

  • Sanchez V, Baeza R, Chirife J (2015) Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38 C. J Berry Res 5:243–251

    Article  CAS  Google Scholar 

  • Santhalakshmy S, Bosco SJD, Francis S, Sabeena M (2015) Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder. Powder Technol 274:37–43

    Article  CAS  Google Scholar 

  • Shofinita D, Langrish TAG (2014) Spray drying of orange peel extracts: yield, total phenolic content, and economic evaluation. J Food Eng 139:31–42

    Article  Google Scholar 

  • Singleton VL, Orthofer R, Lamuela-Raventós RM (1999) [14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In: Methods in enzymology. Elsevier, 152–178

  • Soo P, Ali Y, Lai O et al (2020) Enzymatic and mechanical extraction of virgin coconut oil. Eur J Lipid Sci Technol 122:1900220

    Article  CAS  Google Scholar 

  • Sun HY, Kim JK, Kim HM et al (2018) Effect of non-dairy creamer supplementation to corn-soybean meal based diet on growth performance, nutrient digestibility and meat quality in broilers. J Anim Sci 96:128–129

    Article  Google Scholar 

  • Yekdane N, Goli SAH (2019) Effect of pomegranate juice on characteristics and oxidative stability of microencapsulated pomegranate seed oil using spray drying. Food Bioprocess Technol 12:1614–1625

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The authors are grateful to the Faculty of Food Science and Technology laboratory staff, Universiti Putra Malaysia (UPM), for their kind assistance.

Funding

Authors received support from Universiti Putra Malaysia under the Geran Universiti Putra Malaysia (GP-IPS/2017/9578000).

Author information

Authors and Affiliations

  1. Department of Food Science, College of Agriculture, Tikrit University, Tikrit, 3400, Iraq

    Nameer Khairullah Mohammed

  2. Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang,, Selangor, Malaysia

    Nurul Hawa Ahmad & Anis Shobirin Meor Hussin

  3. Halal Products Research Institute, Universiti Putra Malaysia, 43400, UPM Serdang, Malaysia

    Nurul Hawa Ahmad & Anis Shobirin Meor Hussin

  4. Nutrition and Food Science Department, California State Polytechnic University, Pomona, CA, 91768, USA

    Belal J. Muhialdin

Authors
  1. Nameer Khairullah Mohammed
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Nurul Hawa Ahmad
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Belal J. Muhialdin
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Anis Shobirin Meor Hussin
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

ASMH: Supervision; Formal analysis; Methodology; Project administration; Funding acquisition; Validation. NKM: Data curation; Formal analysis; Methodology; Resources; Validation; Writing-original draft; Validation. NHA: Data curation; Methodology; Validation; Writing-review & editing. BJM: Data curation; Methodology; Validation; Validation; Writing-review & editing.

Corresponding author

Correspondence to Anis Shobirin Meor Hussin.

Ethics declarations

Conflicts of interest

The authors declare no conflict of interests of any kind.

Consent to participate

Not applicable.

Consent for publication

Not applicable.

Ethics approval

Not applicable.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Mohammed, N.K., Ahmad, N.H., Muhialdin, B.J. et al. Modulating of microencapsulated virgin coconut oil-based creamer. J Food Sci Technol 61, 528–538 (2024). https://doi.org/10.1007/s13197-023-05860-7

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-023-05860-7

Keywords

Search

Navigation