Physicochemical characterization and oxidative stability of fish oil encapsulated in an amorphous matrix containing trehalose

Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose

“…The effect of reducing flowability of material along with an increasing degree of bed packing in fine powders obtained in this study was consistent with findings of other authors (Domian and Cenkier 2013, Domian et al 2014, Samborska et al 2015, Szulc and Lenart 2016. Drusch et al (2006) applied various flowability-improving preparations in powders of fish oil and determined their optimal addition at the level of 1%. They achieved the best results upon the use of a colloidal Aerosil silica.…”

“…Crystallization of amorphous trehalose in PT and ST powders containing this saccharide, clearly indicated by a significant decrease in water content, occurred at relative humidity (RH) of 65% after 7-11 h and at RH of 75% after 5-6 h of storage, depending on the sample type. The sufficient level of adsorbed water that determined the phase transition of trehalose and release of The effect of crystallization of amorphous trehalose at RH higher than 40% obtained in this study was consistent with the findings of other authors (Drusch et al 2006, Schebor et al 2010, and Domian et al 2014, 2015b. For instance, Cerdeira et al (2005) and Vega et al (2007) observed trehalose crystallization in oil microcapsules at RH >50%.…”

“…They are able to inflate or expand and solidify with fewer indents on the surface. Similar spherical microcapsules of oil were produced in the following systems: OSA starch and trehalose or glucose syrup (Drusch et al 2006;Serfert et al 2009, Domian et al, 2015a, sodium caseinate or whey protein isolate with trehalose (Domian et al 2014), combinations of gelatin, xanthan, sucrose and trehalose (Huang et al 2014), and combinations of gum Arabic, maltodextrin DE 10, and whey protein isolate (Gallardo et al 2013). The structure of microcapsules presenting a rounded external surface with characteristic concavities may point to high viscoelasticity of the matrix, which was collapsing during drying.…”

Determination of moisture content and water activity in algae and fish by thermoanalytical techniques

“…3 The direct methods are based on techniques of physical separation of water (desiccation by water transfer, distillation, oven drying), on selective chemical reactions of the water in the sample (Karl Fischer tritation, calcium carbide and calcium hydride methods), or on a combination of both, i.e., on the chemical determination of the water obtained by physical separation (evaporation and Karl Fischer tritation). 5,[7][8][9][10][11][12] The indirect methods are based on spectroscopic properties of the water molecule (NMR, NIR, Raman, microwave spectroscopies) or on physical properties of the sample that depend on its water content. 5,7 In samples of fish and algae of the same species, the morphological and structural differences of the tissues, as well as age, size, collection site or seasonality, affect the total water content.…”

“…[9][10][11][12]18,19 Thermal analysis consists of a set of techniques that are very useful in the characterization of biological materials, since they reduce the quantity of sample and the time of analysis, preventing errors in the handling of the samples, allowing for the simultaneous determination of moisture content, dry mass and ashes, and providing information about the temperatures and heat of crystallization or fusion and of vaporization, as well as a certain level of specificity when allied to other techniques. 16 In this work, thermoanalytical techniques were employed to develop a simple and precise method to determine the a w from the moisture content obtained by thermogravimetry (TGA) and the cryoscopic depression by differential scanning calorimetry (DSC) of samples of different algae species subjected to different forms of pretreatment and preservation, and of fish collected in the coastal waters of the state of Bahia, Brazil.…”