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Artículo

Oxidative stability of walnut (Juglans regia L.) and chia (Salvia hispanica L.) oils microencapsulated by spray drying

Martinez, Marcela LilianIcon ; Curti, María IsabelIcon ; Roccia Ruffinengo, PaolaIcon ; Llabot, Juan ManuelIcon ; Penci, Maria CeciliaIcon ; Bodoira, Romina MarianaIcon ; Ribotta, Pablo DanielIcon
Fecha de publicación: 10/2014
Editorial: Elsevier Science
Revista: Powder Technology
ISSN: 0032-5910
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

his work was primarily aimed to evaluate the use of maltodextrin in combination with hydroxypropyl methylcellulose as wall materials for microencapsulation of both walnut and chia oils by spray drying. The effect of rosemary extract on the oxidative stability of the microencapsulated oils was examined under prolonged storage conditions. After a 45-day storage, the microencapsulated chia oil with rosemary extract showed lower formation of primary oxidation compounds than the control without additives, highlighting a protective effect of the antioxidant. Nevertheless, during the entire storage period the unencapsulated chia oil reported lower oxidative damage than their encapsulated counterparts, showing that the spray drying process affected its stability negatively. Walnut oil microencapsulation protected the oil from oxidation in comparison with its unencapsulated counterpart which was further apparent from the 30th day of storage. The addition of 1600 ppm of rosemary extract effectively protected microencapsulated walnut oil, showing – throughout the storage period – lower oxidation values in comparison with its analogous unencapsulated oil. The microcapsule surface oil and the images obtained by scanning electron microscopy at the beginning and at the end of the assay showed that the wall material has not been altered during storage.
Palabras clave: Chia Salvia , Juglans Regia L , Oil Encapsulation
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info:eu-repo/semantics/openAccess 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/11336/25177
DOI: http://dx.doi.org/10.1016/j.powtec.2014.10.031
URL: http://www.sciencedirect.com/science/article/pii/S003259101400881X
Colecciones
Articulos(ICYTAC)
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Articulos(IMBIV)
Articulos de INST.MULTIDISCIPL.DE BIOLOGIA VEGETAL (P)
Articulos(UNITEFA)
Articulos de UNIDAD DE INVESTIGACION Y DESARROLLO EN TECNOLOGIA FARMACEUTICA
Citación
Martinez, Marcela Lilian; Curti, María Isabel; Roccia Ruffinengo, Paola; Llabot, Juan Manuel; Penci, Maria Cecilia; et al.; Oxidative stability of walnut (Juglans regia L.) and chia (Salvia hispanica L.) oils microencapsulated by spray drying; Elsevier Science; Powder Technology; 270; Part A; 10-2014; 271-277
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