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dc.contributor.author
Di Giorgio, Luciana
dc.contributor.author
Salgado, Pablo Rodrigo
dc.contributor.author
Mauri, Adriana Noemi
dc.date.available
2020-05-22T21:14:11Z
dc.date.issued
2019-02
dc.identifier.citation
Di Giorgio, Luciana; Salgado, Pablo Rodrigo; Mauri, Adriana Noemi; Encapsulation of fish oil in soybean protein particles by emulsification and spray drying; Elsevier; Food Hydrocolloids; 87; 2-2019; 891-901
dc.identifier.issn
0268-005X
dc.identifier.uri
http://hdl.handle.net/11336/105846
dc.description.abstract
This manuscript reports a systematic study of encapsulation of fish oil into soybean microparticles by emulsification and subsequent spray drying in order to protect it from lipid autoxidation and/or facilitate its handling for incorporation into healthy food products. In particular, the effect of the formulation and the emulsification technique on the physicochemical properties of the resulting emulsions and encapsulates was evaluated. Two emulsifying processes and four protein:oil ratios were analyzed. Soy proteins managed to encapsulate the fish oil, masking its characteristic odor and its oily texture into matrix type microcapsules, as was observed by confocal microscopy. The emulsification process was determinant in the efficiency of drying and encapsulation as well as in the protection exerted on the oil oxidative stability. Although both, emulsifying and drying processes caused certain initial oil oxidation (verified by peroxide and TBA indexes), some of the studied systems showed a good perspective of oxidative stability over time (studied by accelerated rancimat test).
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
MICROENCAPSULATION
dc.subject
FISH OIL
dc.subject
SOYBEAN PROTEIN
dc.subject
O/W EMULSION
dc.subject
SPRAY DRYING
dc.subject
LIPID OXIDATION
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Encapsulation of fish oil in soybean protein particles by emulsification and spray drying
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-05-05T16:32:36Z
dc.journal.volume
87
dc.journal.pagination
891-901
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.journal.title
Food Hydrocolloids
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodhyd.2018.09.024
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X18313596


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