Latest Research Publication
We are pleased to announce the publication of research in Foods on the high-value use of camellia oil through innovative functional food technology, co-authored by Dr. Bakht Ramin Shah, Senior Researcher, titled:
Preparation and Characterization of Camellia Oil Microcapsules Using Spray Drying Coupled with Sodium Caseinate/Xanthan Gum-Stabilized Emulsion Template,
Key findings:
• Optimal XG concentration: 0.3%, ensuring stable emulsions and well-balanced microcapsule properties
• Optimal drying temperature: 165 °C, achieving high yield, low moisture, excellent β-carotene encapsulation, and strong antioxidant activity
• Confirmed benefits: Successful oil encapsulation, high thermal stability, and good digestive characteristics
This work provides valuable technical support for expanding camellia oil applications in functional food development.
Access the full article here.
#DRIFT-FOOD, #CZU, #REA, #Horizon2020, #AdvancedTechnologies
