Microencapsulation of <i>Camellia oleifera</i> Seed Oil Emulsion By-Products: Structural Characterization and Lipidomics Analysis.

ABSTRACT: To unlock the potential value of the emulsified by-product from the aqueous enzymatic extraction (AEE) of Camellia oleifera seed oil, this study introduced an innovative approach for its food industrial application. We applied spray-drying microencapsulation technology to convert the emulsion-phase (EP) by-product into value-added microcapsules (EPM). The properties of EPM were systematically compared with those of microcapsules derived from the oil phase (OPM). The encapsulation efficiencies of EPM and OPM were 83.94% and 86.53%, respectively. Scanning electron microscopy revealed the formation of irregular spheroids with smooth surfaces and intact structures, with EPM exhibiting superior particle uniformity (D₅₀ = 1.11 μm) compared to OPM (D₅₀ = 2.30 μm). Fourier-tr

SUBMITTER: Wu X 

PROVIDER: S-EPMC12523875 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature