Influence of the spray drying operating conditions on the estimated drying kinetics of emulsion single droplets and the properties of microencapsulated chia oil

Bordón, María Gabriela; Alasino, Noelia; Martínez, Vanina; Peter, Regina Gauna; Iturralde, Ramiro; Ribotta, Pablo Daniel; Martínez, Marcela Lilian

doi:10.1016/j.powtec.2021.01.030

Cited by 15 publications

(12 citation statements)

References 54 publications

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“…Chia oil-in-water emulsions were prepared according to Bordón et al [22,23]. SPI and GA dispersions were mixed by high speed homogenization (HSH) (16000 rpm, 5 min, Ultraturrax IKA T18, Janke & Kunkel GmbH, Staufen, Germany).…”

Section: Preparationmentioning

confidence: 99%

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Formulation, spray-drying and physicochemical characterization of functional powders loaded with chia seed oil and prepared by complex coacervation

et al. 2021

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Section: Preparationmentioning

confidence: 99%

“…Glass transition temperature determinations and TGA were carried out in a DSC/TGA Discovery analyzer (TA Instruments, New Castle, DE, USA) following the methodologies by Bordón et al [22,23].…”

Section: Glass Transition Temperature (T G ) and Thermogravimetric An...mentioning

confidence: 99%

Formulation, spray-drying and physicochemical characterization of functional powders loaded with chia seed oil and prepared by complex coacervation

et al. 2021

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“…5 Spray-drying is the most common method for oil encapsulation, 3 such as chia oil. [6][7][8][9][10][11][12][13][14][15][16][17] In these studies, chia oil encapsulation has been mainly focused on protecting polyunsaturated fatty acids from the environmental conditions (light, oxygen, temperature and water), to stabilize the oil, avoiding its oxidation. Different strategies involving the selection of biopolymers as encapsulating agents, spray-dryer operating conditions and storage conditions of the microparticles have been evaluated.…”

Section: Introductionmentioning

confidence: 99%

“…5 Spray-drying is the most common method for oil encapsulation, 3 such as chia oil. [6][7][8][9][10][11][12][13][14][15][16][17] In these studies, chia oil encapsulation has been mainly focused on protecting polyunsaturated † Electronic supplementary information (ESI) available. See DOI: 10.1039/ d1fo03688b a Dpto.…”

Section: Introductionmentioning

confidence: 99%

Influence of the particle size of encapsulated chia oil on the oil release and bioaccessibility during in vitro gastrointestinal digestion

et al. 2022

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“…The size distribution of oil droplets was determined by laser diffraction according to Bordon et al [17] with a LA 950V2 Horiba analyzer (Kyoto, Japan). The relative refractive index used (refractive index of oil, 1.47/refractive index of water, 1.33) was 1.10.…”

Section: Size Distribution Of Oil Droplets In Reconstituted Emulsionsmentioning

confidence: 99%

Chia Oil Microencapsulation Using Tannic Acid and Soy Protein Isolate as Wall Materials

Gimenez,

Lucini Mas,

Ribotta

et al. 2023

Foods

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The use of proteins to produce oil-containing microcapsules has been previously analyzed; however, their chemical modification, in order to improve their performance as wall materials, is a strategy that has not been widely developed yet. This study aimed to analyze the chemical modification of the proteins through cross-linking reactions with tannic acid and to evaluate their performance as wall materials to the microencapsulation of oils rich in polyunsaturated fatty acids. The cross-linking reaction of isolated soy protein and tannic acid was carried out at pH 10–11 and 60 °C. Subsequently, emulsions were made with a high-speed homogenizer and microcapsules were obtained by spray drying. Microcapsules were characterized by particle size, morphology (SEM), total pore area and % porosity (mercury intrusion methodology), superficial properties (contact angle), and size distribution of oil droplets (by laser diffraction). Additionally, encapsulation efficiency was determined as a function of total and surface oil. Oil chemical stability and quality were studied by Rancimat, hydroperoxide values, and fatty acid profiles. In addition, a storage test was performed for 180 days, and released oil and polyphenols were determined by in vitro gastric digestion. Moreover, the fatty acid composition of the oil and the total polyphenol content and antioxidant capacity of polyphenols were analyzed. The results showed that spray-dried microcapsules had an encapsulation efficiency between 54 and 78%. The oxidative stability exhibited a positive correlation between the amount of polyphenols used and the induction time, with a maximum of 27 h. The storage assay showed that the peroxide value was lower for those cross-linked microcapsules concerning control after 180 days. After the storage time, the omega-3 content was reduced by 49% for soy protein samples, while cross-linked microcapsules maintained the initial concentration. The in-vitro digestion assay showed a decrease in the amount of oil released from the cross-linked microcapsules and an increase in the amount of polyphenols and a higher antioxidant capacity for all samples (for example, 238.10 mgGAE/g and 554.22 mg TE/g for undigested microcapsules with TA 40% versus 322.09 mgGAE/g and 663.61 mg TE/g for digested samples). The microcapsules showed a high degree of protection of the encapsulated oil, providing a high content of polyunsaturated fatty acids (PUFAS) and polyphenols even in prolonged storage times.

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Influence of the spray drying operating conditions on the estimated drying kinetics of emulsion single droplets and the properties of microencapsulated chia oil

Cited by 15 publications

References 54 publications

Formulation, spray-drying and physicochemical characterization of functional powders loaded with chia seed oil and prepared by complex coacervation

Formulation, spray-drying and physicochemical characterization of functional powders loaded with chia seed oil and prepared by complex coacervation

Influence of the particle size of encapsulated chia oil on the oil release and bioaccessibility during in vitro gastrointestinal digestion

Chia Oil Microencapsulation Using Tannic Acid and Soy Protein Isolate as Wall Materials

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