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dc.contributor.author
Gallardo, Gabriela
dc.contributor.author
Guida, Leticia
dc.contributor.author
Martinez, Vanina
dc.contributor.author
López, Maria C.
dc.contributor.author
Bernhardt, Dana Cecilia
dc.contributor.author
Blasco, Ramiro
dc.contributor.author
Pedroza Islas, Ruth
dc.contributor.author
Hermida, Laura Graciela
dc.date.available
2017-07-28T21:42:02Z
dc.date.issued
2013-01
dc.identifier.citation
Gallardo, Gabriela; Guida, Leticia; Martinez, Vanina; López, Maria C.; Bernhardt, Dana Cecilia; et al.; Microencapsulation of linseed oil by spray drying for functional food application; Elsevier Science; Food Research International; 52; 2; 1-2013; 473-482
dc.identifier.issn
0963-9969
dc.identifier.uri
http://hdl.handle.net/11336/21615
dc.description.abstract
Health benefits associated to ω-3 fatty acids consumption together with the high susceptibility to oxidation of ω-3 containing oils have led to the development of microencapsulated oils for nutraceutical and food enrichment applications. The aim of this work is to obtain different formulations for linseed oil microencapsulation by spray-drying with high encapsulation efficiency and evaluate their resistance to oxidation through the accelerated Rancimat test. Four formulations were tested; using different combinations of gum arabic (GA), maltodextrin (MD), methyl cellulose (MC) and whey protein isolate (WPI). Microcapsules made of 100% GA and ternary mixtures of GA, MD and WPI presented the highest protection from oxidation and microencapsulation efficiencies higher than 90%. They also presented spherical structures with smooth surfaces which kept unaltered after 10-month storage. GA containing formulation was included in bread manufacturing. Fortified bread resulted similar in appearance to control bread without microcapsules, but α-linolenic acid content was reduced significantly after preparation.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Linseed Oil
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Microencapsulation
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Rancimat Test
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Functional Bread
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Microencapsulation of linseed oil by spray drying for functional food application
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-07-21T18:22:01Z
dc.journal.volume
52
dc.journal.number
2
dc.journal.pagination
473-482
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Gallardo, Gabriela. Instituto Nacional de Tecnología Industrial; Argentina
dc.description.fil
Fil: Guida, Leticia. Instituto Nacional de Tecnología Industrial; Argentina
dc.description.fil
Fil: Martinez, Vanina. Instituto Nacional de Tecnología Industrial; Argentina
dc.description.fil
Fil: López, Maria C.. Instituto Nacional de Tecnología Industrial; Argentina
dc.description.fil
Fil: Bernhardt, Dana Cecilia. Instituto Nacional de Tecnología Industrial; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Blasco, Ramiro. Instituto Nacional de Tecnología Industrial; Argentina
dc.description.fil
Fil: Pedroza Islas, Ruth. Universidad Iberoamericana de México; México
dc.description.fil
Fil: Hermida, Laura Graciela. Instituto Nacional de Tecnología Industrial; Argentina
dc.journal.title
Food Research International
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodres.2013.01.020
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996913000392