Spray-air contact and operating conditions in tall and short-form co-current spray dryers affect relevant physico-chemical properties of microencapsulated chia oil (Salvia hispanica L.)

Bordón, María Gabriela; Alasino, Noelia; Camacho, Nahuel Matías; Yonaha, Verónica; Tesoriero, María Victoria Defain; Ribotta, Pablo Daniel; Martínez, Marcela Lilian

doi:10.1016/j.fbp.2021.03.008

Cited by 7 publications

(8 citation statements)

References 37 publications

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“…[ 25 ] Moreover, a better chemical quality in terms of less oxidation of triacylglycerols and free fatty acids as will be discussed below, might be related to more whitish products. [ 24,26 ]…”

Section: Resultsmentioning

confidence: 99%

“…The spray‐drying processes were carried out in triplicate in a laboratory‐scale dryer (Büchi‐B290, Büchi Labortechnik AG, Switzerland) equipped with a twin‐fluid nozzle (0.7 mm inlet orifice diameter). The process conditions were established by Bordón et al., [ 24 ] as a result of a multiple response optimization study. The following conditions yielded chia oil microcapsules with the best physico‐chemical quality, and simultaneously minimized the properties of the drying‐air at the outlet (temperature and relative humidity) and the additional exposure time of dry particles in the hot environment of the drying chamber: drying‐air inlet temperature: 160 ± 1 °C; air outlet temperature: 92 ± 2 °C; atomization‐air rate: 1050 L h −1 ; volumetric feed rate: 2.8 mL min −1 ; drying‐air volumetric rate: 38 m 3 h −1 .…”

Section: Methodsmentioning

confidence: 99%

“…The powders were characterized as follows: moisture content (MOC), water activity at 25 °C (a W,25 °C ), and oil droplet size distribution in reconstituted emulsions (D 4,3 de Brouckere mean diameter) according to Bordón et al. [ 24 ] Color determinations were performed with a CM600d spectrophotometer (Konica‐Minolta, Tokyo, Japan) as described by González et al. [ 25 ] Whiteness index (WI) was estimated from the CIELAB coordinates ( L*, a*, b* ) according to Rodríguez et al.…”

Section: Methodsmentioning

confidence: 99%

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Spray‐Drying, Oil Blending, and the Addition of Antioxidants Enhance the Storage Stability at Room Temperature of Omega‐3‐Rich Microcapsules Based on Chia Oil

Bordón

Bodoira

González

et al. 2022

Euro J Lipid Sci & Tech

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Chia oil (CO) has gained popularity given its 𝜶-linolenic acid content (around 60%). Nonetheless, the susceptibility of polyunsaturated fatty acids toward oxidation represents a challenge for incorporating CO in different products, which justifies the need for exploring stabilization methods. To the best of the authors' knowledge, no reports about powders based on chia oil blends are published. Therefore, the objective of this research is to evaluate the stability at room temperature of microencapsulated CO blends [with virgin sesame (VSO) and wheat germ (WGO) oils] and microencapsulated CO with the addition of tert-butylhydroquinone (TBHQ). Spray-drying yielded powders with a better encapsulation efficiency, flowability, and stability, compared with freeze-drying. After a storage test performed during 3 months, the highest hydroperoxide content (>100 meq.O 2 kg −1 oil) is observed for the microencapsulated CO/WGO 80/20 blend, despite its 𝜶 and 𝜷-tocopherol contents and its antioxidant activity (>90% inhibition of DPPH radical). Notwithstanding, bulk and microencapsulated CO-TBHQ, CO/VSO 80/20, and 20/80 showed hydroperoxide contents <8 meq.O 2 kg −1 oil. By the end of the test, the highest induction period is observed for the microencapsulated CO/VSO 20/80 blend (19.85 ± 0.18 h). Finally, the drying method and the core formulation greatly affect the stability of microcapsules. Practical Applications: Addition of antioxidants, oil blending and microencapsulation are technological solutions for the preservation of omega-3-rich oils, which are popular among healthy food consumers. This research studies and compares the microencapsulation processes by spray or freeze-drying in order to preserve chia oil blends (with virgin sesame and wheat germ oils) and chia oil with the addition of antioxidants, thereby taking the advantages of the three technological solutions mentioned above. Stable omega-3-rich powders, with a higher oxidative stability than pure chia oil, can be obtained as ingredients for the food industry. This ultimately allows the incorporation of the oil into different food products developed to satisfy specific market tendencies.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Spray‐Drying, Oil Blending, and the Addition of Antioxidants Enhance the Storage Stability at Room Temperature of Omega‐3‐Rich Microcapsules Based on Chia Oil

Bordón

Bodoira

González

et al. 2022

Euro J Lipid Sci & Tech

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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%

“…Samples were exposed to SGF during 2 h at 37 °C. Finally, the pH of the mixture was adjusted to 7.0 with 1 M NaOH, and 25 mL of SIF were added and mixed for 2 h at 37 °C [22].…”

Section: In-vitro Digestion and Fatty Acid Compositionmentioning

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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Utilization of gallic acid‐crosslinked soy proteins as wall material for chia oil microencapsulation

et al. 2023

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BackgroundChia oil represents the vegetable source with the highest content of omega‐3 fatty acids. However, the incorporation of polyunsaturated fatty acids into food is limited due to their susceptibility toward oxidation. This investigation aimed to study the microencapsulation of chia oil (CO), using gallic acid (GA) crosslinked‐soy protein isolate (SPI) as a wall material and its effect on its oxidative stability.ResultsMicrocapsules presented a moisture content, water activity, and encapsulation efficiency of around 2.95–4.51% (wet basis); 0.17 and 59.76–71.65%, respectively. Rancimat tests showed that with higher GA content, the induction period increased up to 27.9 h. The storage test demonstrated that the microencapsulated oil with crosslinked wall material has lower values of hydroperoxides and higher induction times concerning the non‐crosslinked oil. Finally, the fatty acid profile at this storage time indicated that microcapsules with GA did not have significant changes. In vitro digestion exhibited a reduction in the percentage of bioavailable oil for crosslinked microcapsules, but with no variations in its chemical quality, and an increase in the total polyphenols amount and antioxidant activity.ConclusionThe results obtained demonstrated that the microencapsulation of CO using SPI crosslinked with GA as wall material exerted a very important protective effect since a synergistic effect could be described between the microencapsulation effect and the antioxidant power of GA. © 2023 Society of Chemical Industry.

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Spray-air contact and operating conditions in tall and short-form co-current spray dryers affect relevant physico-chemical properties of microencapsulated chia oil (Salvia hispanica L.)

Cited by 7 publications

References 37 publications

Spray‐Drying, Oil Blending, and the Addition of Antioxidants Enhance the Storage Stability at Room Temperature of Omega‐3‐Rich Microcapsules Based on Chia Oil

Spray‐Drying, Oil Blending, and the Addition of Antioxidants Enhance the Storage Stability at Room Temperature of Omega‐3‐Rich Microcapsules Based on Chia Oil

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

Utilization of gallic acid‐crosslinked soy proteins as wall material for chia oil microencapsulation

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