Impact of the oil droplet size on the oxidative stability of microencapsulated oil

Linke, Annika; Hinrichs, Jörg; Kohlus, Reinhard

doi:10.1080/02652048.2020.1713243

Cited by 12 publications

(1 citation statement)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The decrease in stability of these microencapsulates was attributed to inclusions of air trapped into the particle, as well as the composition and the density of the oil-water interface. Linke et al [97] microencapsulated fish oil using maltodextrin and soy protein as wall materials by spray drying and quantified the impact of the oil droplet size on the oxidative stability of the powders stored at 25 • C for 147 days. The fish oil/maltodextrin/soy protein emulsions were prepared at different pressures to induce the formation of oil droplets during drying, obtaining sizes between 0.48 and 1.54 µm.…”

Section: Unwanted Reactions and Physicochemical Changes Presented By Spray-dried Productsmentioning

confidence: 99%

Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies

et al. 2020

View full text Add to dashboard Cite

Since its invention in 1872 by Samuel Percy, the spray drying of food products has been widely used, whether in products consumed by babies in milk formulations, powdered sweets and cocoa soluble in milk for children, or food supplements rich in proteins, vitamins, and minerals for adults. All of these products were first formulated in solution and then converted into powders to facilitate the transport and preservation of the properties during storage. In recent years, novel technologies such as nano spray drying have emerged for the development of food formulations with high-cost active ingredients. The aim of the present work is to present a review of the literature reported in the last 10 years related to these technologies. The basis of the spray-drying technologies i.e., conventional and nano, are described and compared, emphasizing the instrumental processing conditions for achieving a desired product. Examples of some unwanted reactions presented during the encapsulation of active ingredients are provided.

show abstract

Section: Unwanted Reactions and Physicochemical Changes Presented By Spray-dried Productsmentioning

confidence: 99%

Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies

et al. 2020

View full text Add to dashboard Cite

show abstract

Contribution of the Internal and External Oxygen to the Oxidation of Microencapsulated Fish Oil

Linke

Kohlus

2020

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

Microencapsulation aims to protect polyunsaturated fatty acids against oxidation by embedding oil droplets in a solid matrix. In such a system the internal (dissolved and entrapped) and external (in the environment) oxygen can be differentiated. The study aims to quantify the impact of both oxygen sources on the oxidation of microencapsulated fish oil. The impact of the solubilized oxygen in bulk fish oil is investigated by saturating the oil with nitrogen, synthetic air, and pure oxygen. Even though more dissolved oxygen results in more oxidation products, the difference between the oxidation of the nitrogen and air saturated oil is significant but low. For encapsulated fish oil powders, the internal oxygen is modified by preparing oil‐in‐water emulsions under atmospheric and inert conditions. The feed is atomized and spray dried with either nitrogen or air. Powders are stored under vacuum and in vials and the hydroperoxides and anisidine value are determined in the total‐ and encapsulated oil. The internal oxygen has a minor impact, whereas the external oxygen is the main determinant for autoxidation. Apart from oxidizing the non‐encapsulated oil, the external O2 penetrates into the particle and reacts with the encapsulated oil.Practical Applications: Comparing the contribution of the internal and external oxygen to the oxidative stability shows that the internal O2 plays a minor role and can be neglected. This means that the emulsion preparation as well as the spray drying process can be conducted under ambient conditions. An inert production is not extending the shelf life significantly as long as the external O2 determines oxidation. The focus should be on optimizing the diffusion barrier properties of the wall matrix to reduce the penetration of the external oxygen into the particle system. Alternatively, packaging solution reducing the external O2 will extend the shelf life of the microencapsulated oil.

show abstract

Spray-dried capsules and extrudates as omega-3 lipids delivery systems

Schwarz

Amft

2021

Omega-3 Delivery Systems

View full text Add to dashboard Cite

Impact of the oil droplet size on the oxidative stability of microencapsulated oil

Cited by 12 publications

References 37 publications

Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies

Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies

Contribution of the Internal and External Oxygen to the Oxidation of Microencapsulated Fish Oil

Spray-dried capsules and extrudates as omega-3 lipids delivery systems

Contact Info

Product

Resources

About