Spray‐dried encapsulation of Conjugated Linoleic Acid (CLA) with polymeric matrices

Abstract

Conjugated linoleic acid was encapsulated in three different matrices: whey protein concentrate (WPC), gum arabic (GA) and a blend of WPC and maltodextrin 10 DE (1:1, w/w). Kinetic studies on the degradation of CLA and lipid oxidation of microcapsules were carried out at water activities from 0.108 to 0.892 at 35 and 45 • C. The highest values of CLA degradation and lipid oxidation were observed in the range of water activities 0.103-0.429 for all matrices at 45 • C, whereas the lowest CLA degradation and lipid oxidation were observed for WPC at a water activity of 0.743 and 35 • C. WPC microcapsules showed the best morphology and encapsulation efficiency and the lowest CLA degradation.

Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions

“…Polavarapu, Oliver, Ajlouni, and Augustin (2012) also obtained particles with similar morphology when testing different compositions of feed emulsions. Also, in both DM and MM, there were visible wrinkles (dents) or dimples on the surface, that have been attributed to rapid shrinkage of the emulsion drops during atomization in the drying process (Jimenez, García, & Beristain, 2006). Although this wrinkles and dimples can have an adverse effect on the flowing ability of the powder, no effect on the stability is expected (Rosenberg, Kopelman, & Talmon, 1985).…”

A storage study of encapsulated gac ( Momordica cochinchinensis ) oil powder and its fortification into foods

“…The solvent was decanted and the residue was vacuum-dried at 70 • C until constant weight (Jimenez et al, 2006).…”

Fatty acids profile of chia oil-loaded lipid microparticles

“…The literature reports typical encapsulation efficiency values for omega-3 and -6 from 70 to 80% (Rodea-González et al, 2012), 57.2 to 89.6% (Jimenez et al, 2006), 62.3 to95.7% (Carneiro et al, 2013) and 45.8% to 58% (Xu et al, 2013), depending on the encapsulant and the encapsulation technique. Solid lipid nano or microparticle systems are often suitable for oil encapsulation due to the compatibility between the oil and the encapsulant matrix.…”

“…Encapsulation techniques are a promising approach in order to protect substances from harm and to meet shelf-life requirements (Gökmen et al, 2011;Gouin, 2004). There are a number of encapsulation techniques to encapsulate liquid lipids (TAMJIDI et al, 2013a) such as spray drying (Carneiro et al, 2013;Jimenez et al, 2006;Rodea-González et al, 2012), cyclodextrin complexation2008). Borneo et al (2007) obtained cream-filled sandwich cookies containing encapsulated omega-3, demonstrating the possibility of producing shelf-stable foods with high levels of omega-3.…”