Sapei, Lanny and Mustika, Pra Cipta Buana Wahyu and Sutrisna, Putu Doddy and Agustriyanto, Rudy and Setyopratomo, Puguh and Santoso, Grace Vita and Utama, Justinus Putra and Indrawanto, Rochmad (2025) Inulin-coated Virgin Coconut Oil (VCO) powder produced by spray drying. Applied Food Research, 5 (1). 100721/1-9. ISSN 2772-5022
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Abstract
The aim of this study is to produce inulin-coated virgin coconut oil (VCO) powder using spray drying technology. VCO, known for its high content of medium-chain fatty acids and antioxidants, has faced challenges in food and pharmaceutical applications due to its susceptibility to oxidation thus reducing its shelf-life. Inulin as the encap- sulating agent, presented an effective solution, offering not only encapsulation efficiency but also added health benefits as prebiotics. The process parameters, such as inlet air temperature (110–180 °C), feed flow rate (5–8 mL/min), aspiration rate (80–100 %), and air pressure at nozzle (1–1.8 bar) as well as total solid percentage in the emulsion feed (45–55 %) were varied. The best conditions were identified as inlet air temperature 150 °C, feed flow rate 5 ml/min, aspiration rate 100 %, air pressure at nozzle 1 bar, and 50 % total solid content to pro- duce powder with high yield (∼88 %), low moisture content (2.9 %), and other desirable characteristics, such as density, particle size, morphology, and flowability. This study provides a framework for producing scalable in- ulin-coated VCO powder with enhanced shelf-life, functionality, and versatile applications in health-oriented food and pharmaceuticals.
Item Type: | Article |
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Uncontrolled Keywords: | Inulin; O/W emulsion; Spray drying; VCO; Yield |
Subjects: | T Technology > TP Chemical technology |
Divisions: | Faculty of Engineering > Department of Chemical Engineering |
Depositing User: | Ester Sri W. 196039 |
Date Deposited: | 31 Jan 2025 02:41 |
Last Modified: | 24 Feb 2025 05:59 |
URI: | http://repository.ubaya.ac.id/id/eprint/47860 |
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