Physicochemical characterization and stability of chia oil microencapsulated with sodium caseinate and lactose by spray-drying

Ixtaina, Vanesa Yanet; Julio, Luciana M.; Wagner, Jorge R.; Nolasco, Susana M.; Tomás, Mabel Cristina

doi:10.1016/j.powtec.2014.11.006

Cited by 87 publications

(109 citation statements)

References 34 publications

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“…No significant difference (p > 0.05) in encapsulation efficiency was found between CAS/CS and CAS/GA/CS, both of these combinations presented higher encapsulation efficiency (93.71 % and 92.80 %, respectively) than other formulas. These values were similar to those obtained by Ixtaina et al (2015) for chia seed oil encapsulated with a binary biopolymer blend of CAS and lactose which achieved the encapsulation efficiency more than 90 %. WPC/GA/CS coated microcapsules provided the lowest encapsulation efficiency.…”

Section: Encapsulation Efficiencysupporting

confidence: 87%

Quality evaluation of peony seed oil spray-dried in different combinations of wall materials during encapsulation and storage

Shi

Wang

et al. 2016

J Food Sci Technol

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This study aimed at evaluating the performance of peony seed oil microencapsulated by spray drying during encapsulation and storage. Four different combinations of gum arabic (GA), corn syrup (CS), whey protein concentrate (WPC) and sodium caseinate (CAS) were used to encapsulate peony seed oil. The best encapsulation efficiency was obtained for CAS/CS followed by the CAS/GA/CS combination with the encapsulation ratio of 93.71 and 92.80 %, respectively, while the lowest encapsulation efficiency was obtained for WPC/GA/CS (85.96 %). Scanning electron microscopy and confocal laser scanning microscopy revealed that the particles were spherical in shape and did not exhibit apparent cracks or fissures, and gum arabic was uniformly distributed across the wall of the microcapsules. Oxidative stability study indicated that the CAS/GA/CS combination presented the best protection against lipid oxidation and the smallest loss of polyunsaturated fatty acid content among all of the formulas as measured by gas chromatography. Therefore, CAS/GA/CS could be promising materials encapsulate peony seed oil with high encapsulation efficiency and minimal lipid oxidation.

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Section: Encapsulation Efficiencysupporting

confidence: 87%

Quality evaluation of peony seed oil spray-dried in different combinations of wall materials during encapsulation and storage

Shi

Wang

et al. 2016

J Food Sci Technol

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“…42%. Ixtaina et al (2015), who studied properties of chia oil encapsulated by spray-drying, obtained smaller (3-12 μm), unified, and more spherical particles by using higher pressure (400 bar) for homogenization of emulsion than in our study. Moreover, these authors demonstrated that when homogenization pressure increased to 600 bar, values of the volumetric and surface diameters decreased significantly.…”

Section: Color Size and Morphology Of Pumpkin Seed Oil Powdersmentioning

confidence: 68%

“…These authors reported also that homogenization pressure higher than 100 bar had no effect on encapsulation efficiency of soybean oil with sodium caseinate. Ixtaina et al (2015) reported that the homogenization pressure applied during emulsification had a greater influence on the physicochemical properties of the powder and the reconstituted emulsion than the inlet/outlet temperatures applied during spray-drying. In their study, when pressure of 600 bar was used for the emulsification prior to the drying process, the moisture content and water activity of the powder were lower than in the case of the 400-bar treatment.…”

Section: Impact Of Emulsion Treatment Before Dryingmentioning

confidence: 99%

“…According to Ixtaina et al (2015), homogenization pressure used for emulsifying has a greater influence on capsule size than spray-drying inlet/outlet temperatures. In turn, the particle size of spray-dried powder is also dependent on the type and concentration of the wall material.…”

Section: Color Size and Morphology Of Pumpkin Seed Oil Powdersmentioning

confidence: 99%

“…The spray-drying technique for encapsulation of different oils have been frequently reviewed over the last decade, e.g., olive oil (Sun-Waterhouse et al 2011), flaxseed oil (Quispe-Condori et al 2011), sage oil (Rodea-González et al 2012), soya bean oil (Jones et al 2013), fish oil (Aghbashlo et al 2013;Pourashouri et al 2014), and chia oil (Ixtaina et al 2015). Both wall material selection and emulsion properties affect the process efficiency and the product stability (Pourashouri et al 2014).…”

Section: Introductionmentioning

confidence: 99%

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The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

Ogrodowska

Tańska

Brandt

2017

Food Bioprocess Technol

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In this study, the influence of encapsulation process conditions on the physical properties and chemical composition of encapsulated pumpkin seed oil was investigated. Four variants of encapsulated oil were prepared: spray-dried nonhomogenized emulsions at the inlet temperatures of 180 and 130°C, spray-dried homogenized emulsion at the inlet temperature of 130°C, and freeze-dried homogenized emulsion. The emulsion was prepared by mixing 10.6% oil with 19.8% wall materials (15.9% maltodextrin + 0.5% guar gum + 3.9% whey protein concentrate) and 69.6% distilled water. The quality of encapsulated pumpkin seed oil was evaluated by encapsulation efficiency, surface oil, total oil and moisture contents, flowing properties, color, and size. Additionally, fatty acid composition, pigment characteristics, and the content of bioactive compounds (tocopherols, squalene, and sterols) were determined. Changes of these components after the encapsulation process in comparison to the control pumpkin seed oil were considered as stability parameters. The highest encapsulation efficiency was obtained by spray-drying at the inlet temperature of 130°C. Generally, the spray-drying process had a positive effect upon the physical parameters of encapsulated pumpkin seed oil but results were dependent on process conditions. The higher inlet temperature generated more surface oil, but capsules obtained at the lower temperature were greater in size and more deformed. Although freeze-drying proceeded at a very low temperature, the powder obtained with this technique was characterized by the highest bioactive compound losses (with the exception of sterols) and the lowest stability. The homogenization process applied before spray-drying affected greater polyunsaturated fatty acid, squalene, and pigment degradation. In conclusion, results of the study showed that the spray-drying non-homogenized emulsion was a more recommendable technique for the encapsulation of pumpkin seed oil because of smaller changes of native compounds and better oxidative stability.

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Effect of the spray drying conditions on the physicochemical and structural characteristics and the stability of chia oil microparticles

Fernandes

Greque

Santos

et al. 2021

J of Applied Polymer Sci

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Chia oil has a high content of linolenic and linoleic acids, which are essential for the human body. However, their high degree of unsaturation (double bonds) makes the oil very susceptible to oxidation. In this context, the use of spray drying can be useful strategy to minimize the oxidation of this oil. Thus, the aim was to assess the effects of inlet temperature and feed rate conditions involved in the spray drying process on the physicochemical and morphological characteristics, and stability of the chia oil microparticles with maltodextrin and GA. The microparticles were obtained with a yield of 50%, encapsulation efficiency greater than 87%, low‐moisture content, and mean particle sizes ranging from 3.01 to 4.11 μm. The thermal evaluation and storage evidenced an increase in stability. The 1H HR‐MAS NMR technique showed that the microparticles maintained the characteristic fatty acid profile of chia oil and seeds. Results indicate that the microencapsulation methodology was suitable for preparing microparticles containing chia oil.

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Physicochemical characterization and stability of chia oil microencapsulated with sodium caseinate and lactose by spray-drying

Cited by 87 publications

References 34 publications

Quality evaluation of peony seed oil spray-dried in different combinations of wall materials during encapsulation and storage

Quality evaluation of peony seed oil spray-dried in different combinations of wall materials during encapsulation and storage

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

Effect of the spray drying conditions on the physicochemical and structural characteristics and the stability of chia oil microparticles

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