Inulin-coated Virgin Coconut Oil (VCO) powder produced by spray drying

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
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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