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dc.contributor.author
Fioramonti, Silvana Alejandra
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dc.contributor.author
Rubiolo, Amelia Catalina
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dc.contributor.author
Santiago, Liliana Gabriela
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dc.date.available
2019-03-28T22:11:07Z
dc.date.issued
2017-09
dc.identifier.citation
Fioramonti, Silvana Alejandra; Rubiolo, Amelia Catalina; Santiago, Liliana Gabriela; Characterisation of freeze-dried flaxseed oil microcapsules obtained by multilayer emulsions; Elsevier Science Sa; Powder Technology; 319; 9-2017; 238-244
dc.identifier.issn
0032-5910
dc.identifier.uri
http://hdl.handle.net/11336/72779
dc.description.abstract
The aim of this study was to obtain and characterise freeze-dried flaxseed oil microcapsules containing variable maltodextrin concentrations and to evaluate the influence of microencapsulation processing steps on the oxidative stability of the oil. Multilayer emulsions were obtained by performing sodium alginate electrostatic deposition onto whey protein isolate coated oil droplets at pH 5. Maltodextrin was also added in different concentrations (0–20 wt%), and the systems were then freeze-dried. Powdered microcapsules were characterised through scanning electron microscopy, encapsulation efficiency and water activity determinations. Oxidative stability of flaxseed oil was also examined by measuring peroxide values and thiobarbituric reactive substances to evaluate primary and secondary oxidation, respectively, at different processing steps. Encapsulation efficiency above 90% was reported in powders containing the highest maltodextrin concentration. Water activity of freeze-dried microcapsules ranged between 0.14 and 0.33, and increased when increasing maltodextrin concentration. However, ultrasonic emulsification and freeze-drying process seemed to have contributed significantly to oxidation of the oil, thus affecting powdered microcapsules oxidative stability. These results could contribute to expand scientific knowledge to improve designing of functional ingredients.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science Sa
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Flaxseed Oil
dc.subject
Freeze-Drying
dc.subject
Lipid Oxidation
dc.subject
Microencapsulation
dc.subject
Multilayer Emulsions
dc.subject.classification
Biotecnología Industrial
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dc.subject.classification
Biotecnología Industrial
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Characterisation of freeze-dried flaxseed oil microcapsules obtained by multilayer emulsions
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-03-27T18:19:34Z
dc.journal.volume
319
dc.journal.pagination
238-244
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Fioramonti, Silvana Alejandra. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Rubiolo, Amelia Catalina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Santiago, Liliana Gabriela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Powder Technology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0032591017305119
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.powtec.2017.06.052
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