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100			_aNameer Khairullah Mohammed
245			_aModulating of microencapsulated virgin coconut oil-based creamer
300			_ap528–538
520			_aThis work aims to produce a virgin coconut oil (VCO) creamer through two drying stages; spray drying followed by fluidised bed drying, and to examine its antioxidant properties and oxidative stability during different storage conditions. Evaluation of the physicochemical properties of spray dry VCO and oxidative stability of the VCO creamer were performed using peroxide value (PV), antioxidant activity (DPPH), and total phenolic content (TPC) at 25, 4, and 25 °C, respectively, for 8 weeks. Agglomeration process has improved the agglomerated VCO creamer’s properties in terms of moisture content (4.34%), solubility (85.2%), water activity (0.32%), and bulk density (0.36 g/cm3). The morphology of agglomerated VCO creamer showed cluster and irregular shapes with enlargement in the particle size, (d32) 395 µm and (d43) 426 µm. The overall oxidative results showed stability for the agglomerated VCO creamer stored at 4 °C in terms of TPC, DPPH and PV over 8 weeks followed by creamer stored at 25 °C which had similar stability with slight differences. The creamer stored at 38 °C showed rapid degradation for all oxidation tests from week 2 onwards. Agglomeration technology has indicated to be effective in the stabilization of virgin coconut oil against lipid oxidation and prolonging its shelf-life.
654			_aSpray drying _aMicroencapsulation _aAgglomeration _aFluidised bed drying _aVirgin coconut oil _a Creamer
773	0		_080310 _9110105 _dGermany Springer _oJP336 _tJournal of Food Science and Technology _x0022-1155
942			_cJA
942			_2ddc
999			_c129921 _d129921