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Artículo

Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation

González, AgustínIcon ; Martinez, Marcela LilianIcon ; Paredes, Alejandro JavierIcon ; Leon, Alberto EdelIcon ; Ribotta, Pablo DanielIcon
Fecha de publicación: 15/07/2016
Editorial: Elsevier Science Sa
Revista: Powder Technology
ISSN: 0032-5910
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas; Alimentos y Bebidas

Resumen

A study of the microencapsulation process of omega-3 rich oil extracted from chia (Salvia hispanica L.) seeds was carried out, which included a comparative analysis of the microcapsules obtained by the spray- and freeze-drying methods using isolated soy proteins and maltodextrin as wall materials at different proportions. Color characterization of the obtained powders was performed and revealed a darker and yellower appearance of the freeze-dried samples compared with the spray-dried ones. Moisture content was measured for each sample and all presented values around 3.5%. The SEM micrographs revealed that spray-dried microcapsules can occur individually or may form clusters or aggregates, with the particles exhibiting a size range varying from 4 to 10 µm. Encapsulation efficiency was measured, with no significant differences found between drying methods or on varying the proportion of wall components (all samples presented values of aproximately 60%). The oxidative stability of microencapsulated oils under accelerated oxidative conditions revealed protection factors 2-fold higher for all samples. In addition, microencapsulated oil stored under 25 ºC revealed lower hydroperoxide values than those of unencapsulated oil throughout the whole storage test. Finally, oil encapsulated in SPI microcapsules also showed lower HPV values than that of the acceptable limit for virgin and cold-pressed vegetable oils (15 meq. O2/kg oil) during the storage test, while unencapsulated oil attained the acceptable limit in 62 days. This result represents an increase in the time of the oil shelf life of between 30 and 48%.
Palabras clave: Microcapsulas , Chia , Aceite
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info:eu-repo/semantics/embargoedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/23760
URL: http://www.sciencedirect.com/science/article/pii/S003259101630420X
DOI: https://doi.org/10.1016/j.powtec.2016.07.026
Colecciones
Articulos(ICYTAC)
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Articulos(IMBIV)
Articulos de INST.MULTIDISCIPL.DE BIOLOGIA VEGETAL (P)
Citación
González, Agustín; Martinez, Marcela Lilian; Paredes, Alejandro Javier; Leon, Alberto Edel; Ribotta, Pablo Daniel; Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation; Elsevier Science Sa; Powder Technology; 301; 15-7-2016; 868-875
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