**4.1 Particles characterization**


## **4.2 Oxidative stability of encapsulated particles**

In an approach to evaluating the oxidative stability of oil, the encapsulated particles are evaluated for oxidation at storage times, for example, peroxide value,

**35**

*Microencapsulated Vegetable Oil Powder DOI: http://dx.doi.org/10.5772/intechopen.85351*

oxidation.

used:

**4.3 Thermal analysis**

ture or time

**4.4 Content or payload**

MS)

• Fluorescent

**5. Conclusion**

**Acknowledgements**

the field of food biopolymers and colloids.

2-thiobarbituric acid reactive substances (TBARS) and headspace analysis used to determine the production of propanal and hexanol as indicators of vegetable oil

This is one of the popular analyses where the properties of microencapsulated vegetable oil are studied as they change with temperature. Several methods are

• Differential scanning calorimeter (DSC): heat flow changes versus tempera-

• Dynamic mechanical analysis: measures storage modulus (stiffness) and loss

• Gas chromatography (GC) or gas chromatography/mass spectrometry (GC/

Vegetable oil can be stabilized by using microencapsulated technique. The successful preparation technique is suggested by using multilayer emulsion followed by spray drying. Mostly, wall materials are prepared from a mixture of polysaccharide and protein in order to coat vegetable oil droplets by means of creating covalent protein-polysaccharide bond with a slight usage of emulsifier. The encapsulated vegetable oil powder expresses low oxidative deterioration with chemical and

The authors are grateful to our undergraduate and postgraduate students who give the best of their laboratory works as well as the Indigenous Food Research and Industrial Development Unit, Faculty of Agriculture, Ubon Ratchathani University for all the facilities. The best special sincere appreciation is given to distinguished Professor David Julian McClements for providing the inspiration to the authors in

thermal stabilities, which can be applied in different food systems.

• Thermal gravimetric analysis: mass change versus temperature or time

modulus (damping) versus temperature, time, and frequency

• High-performance liquid chromatography (HPLC)

• Fourier transform infrared (FT-IR) technique

• Thermal gravimetric analysis

• Encapsulation efficiency (EE)

2-thiobarbituric acid reactive substances (TBARS) and headspace analysis used to determine the production of propanal and hexanol as indicators of vegetable oil oxidation.
