Mostrar el registro sencillo del ítem

dc.contributor.author
Copado, Claudia Noelia
dc.contributor.author
Diehl, Bernd W. K.
dc.contributor.author
Ixtaina, Vanesa Yanet
dc.contributor.author
Tomás, Mabel Cristina
dc.date.available
2020-05-22T21:00:19Z
dc.date.issued
2019-07
dc.identifier.citation
Copado, Claudia Noelia; Diehl, Bernd W. K.; Ixtaina, Vanesa Yanet; Tomás, Mabel Cristina; Improvement of the Oxidative Stability of Spray‐Dried Microencapsulated Chia Seed Oil Using Maillard Reaction Products (MRPs); Wiley VCH Verlag; European Journal of Lipid Science and Technology; 121; 7; 7-2019; 1800516
dc.identifier.issn
1438-7697
dc.identifier.uri
http://hdl.handle.net/11336/105842
dc.description.abstract
The present work deals with the study of the physicochemical properties of microencapsulated chia seed oil by spray-dried, with different oil content, using MRPs generated from different heat treatments (0, 60 or 100°C, 30min) of sodium caseinate-lactose mixture as wall material. The absorbance at 465 nm, the color and FTIR parameters were used to follow the Maillard Reaction extent. The DPPH assay was applied to analyze the antioxidant activity. The microcapsules presented low moisture contents (0.02-3.00% d.b.) and water activity (0.243-0.470), and high values of microencapsulation efficiency ( ̴99%). The color parameters of the powders showed that the microcapsules presented a light color with a slight tendency towards yellow. The micrographs of powders showed individual spherical microcapsules with smooth surface in general. The powders presented a high dispersibility. The lipid oxidation analyses showed that the microencapsulation process was able to protect chia oil against lipid oxidation in all treatments, being the microcapsules with the highest heat treatment the most effective in this sense. This fact is related to the highest content of the MRPs, which would further protect to microencapsulated chia oil.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley VCH Verlag
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
CHIA OIL
dc.subject
MICROENCAPSULATION
dc.subject
MAILLARD REACTION PRODUCTS
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Improvement of the Oxidative Stability of Spray‐Dried Microencapsulated Chia Seed Oil Using Maillard Reaction Products (MRPs)
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-05-05T16:33:40Z
dc.journal.volume
121
dc.journal.number
7
dc.journal.pagination
1800516
dc.journal.pais
Alemania
dc.journal.ciudad
Weinheim
dc.journal.title
European Journal of Lipid Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/ejlt.201800516
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1002/ejlt.201800516


Archivos asociados

Documento no disponible

Comunidades y colecciones

  • Articulos(CIDCA) [587]
    Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)

Mostrar el registro sencillo del ítem