Innovative formulations using spray-drying technology for plant-based high-oil powders: physicochemical and micro-structural analyses

Abstract

Plant-based high-oil powders containing 20% and 40% total oil were prepared from corn oil emulsion having a mean oil globule size of 0.47µm and 0.75µm by spray drying. Formulations used a water-soluble fraction of mung bean protein isolate as an emulsifier and maltodextrin as a wall material. The physicochemical analyses of the powders revealed that the powder prepared from corn oil emulsion with a mean fat globule size (D[4,3]) of 0.47µm and 20% oil content had a lower angle of repose, higher bulk density and lower free oil content than other high-oil powder samples. These results were further supported by the images obtained from confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). This study highlighted the suitability of plant-based sources for developing high-oil powders that could find potential applications in creating valuable food products.