Stability of Spray-Dried Tuna Oil Emulsions Encapsulated with Two-Layered Interfacial Membranes

Klinkesorn, Utai; Sophanodora, Pairat; Chinachoti, Pavinee; McClements, David Julian; Decker, Eric A.

doi:10.1021/jf050761r

Cited by 138 publications

(101 citation statements)

References 45 publications

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“…In the presented study, we also demonstrated no influence of surface oil content on the stability of encapsulated pumpkin seed oil. It is in agreement with the work of Klinkersorn et al (2005) who studied stability of spray-dried tuna oils.…”

Section: Oxidative Stability Of Encapsulated Pumpkin Seed Oilsupporting

confidence: 92%

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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Section: Oxidative Stability Of Encapsulated Pumpkin Seed Oilsupporting

confidence: 92%

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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“…The process of oil microencapsulation consists basically in the preparation of an oil-in-water emulsion containing the matrix components in the aqueous phase, which is then dried [9]. Microencapsulation by spray drying has been found effective for retarding or suppressing the oxidation of unsaturated fatty acids [8,[10][11][12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Development of a soup powder enriched with microencapsulated linseed oil as a source of omega‐3 fatty acids

Rubilar

Morales

Tinoco

et al. 2012

Euro J Lipid Sci & Tech

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The main objective of this study was to develop an optimized formulation of soup powder enriched with omega-3 fatty acids. For this purpose, the process conditions for optimizing the microencapsulation efficiency (ME) of linseed oil by spray drying were determined using the Taguchi methodology with an orthogonal array L 4 ( 2 3 ). The effect of the variables on the ME, such as wall material concentration (25 and 30%), linseed oil concentration (14 and 20%), and wall material type (gum arabic GA; and a mixture maltodextrin/GA), was evaluated. The oxidative stability of the microcapsules obtained were determined by the Rancimat method, and a morphological and size characterization of microcapsules was performed by scanning electronic microscopy, confocal microscopy, and laser diffraction. The optimization of the soup formulation was reached by means of RSM, using the central composite design, two control factors (salty taste and consistency), and 11 design points. The hedonic test was applied to measure the acceptability of the optimized formulation. Chemical characterization of optimized soup and its oxidative stability were also evaluated. This study resulted in a healthy soup enriched with omega-3 which was highly acceptable to consumers.Practical applications: Linseed oil is a healthy and nutritive oil, very rich in unsaturated fatty acids such as omega-3. In addition to protecting the oil against oxidative damage, the microencapsulation of oils in a polymeric matrix (mainly polysaccharides and proteins) also offers the possibility of controlled release of the lipophilic functional ingredient and can be useful for the supplementation of foods with PUFA. The soup powder enriched with microencapsulated linseed oil as a source of omega-3 formulated in this study will contribute to the development of foods according to the functionality requirements of current consumers and markets.

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“…This work is related to our earlier studies of the influence of a cationic polysaccharide (chitosan) on the pH stability of emulsions containing lipid droplets coated by anionic surfactants (SDS or lecithin). [29][30][31][32][33][34][35][36][37] Nevertheless, the electrical charge on protein-coated droplets can be changed from positive (pH<pI) to negative (pH>pI) by adjusting the pH, whereas the charge on anionic surfactant-coated droplets remains highly negative across a wide pH range. Consequently, surfactant-coated and protein-coated droplets behave quite differently to pH when chitosan is present.…”

Section: Introductionmentioning

confidence: 99%

Modulation of pH Sensitivity of Surface Charge and Aggregation Stability of Protein-Coated Lipid Droplets by Chitosan Addition

Hong

McClements

2007

Food Biophysics

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The impact of a cationic polyelectrolyte on the pH sensitivity of the electrical charge and aggregation stability of protein-coated lipid droplets was examined. One percent (w/w) corn oil-in-water emulsions containing lipid droplets coated by β-lactoglobulin [0.05% (w/w) β-Lg, 10 mM acetate buffer, pH 3] were prepared in the absence ("primary" emulsions) and presence ("secondary" emulsions) of chitosan (0 to 0.05 wt%). The pH (3 to 8) of these emulsions was adjusted, and the particle charge, particle size, creaming stability, and microstructure were measured. Chitosan adsorbed to the β-Lg-coated droplets from pH 4.5 to 7.5, which was attributed to electrostatic attraction between the cationic polyelectrolyte and anionic patches on the droplet surfaces. Droplets coated by β-Lg-chitosan had better stability to flocculation than those coated by β-Lg alone around the isoelectric point of the adsorbed proteins (pH 4.5 to 5.5), which was attributed to increased electrostatic and steric repulsion between the droplets. We have shown that chitosan may be used to modulate the electrical characteristics and stability of protein-coated lipid droplets, which may be useful in the design and formation of delivery systems for use in the food, pharmaceutical, and other industries.

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Stability of Spray-Dried Tuna Oil Emulsions Encapsulated with Two-Layered Interfacial Membranes

Cited by 138 publications

References 45 publications

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

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

Development of a soup powder enriched with microencapsulated linseed oil as a source of omega‐3 fatty acids

Modulation of pH Sensitivity of Surface Charge and Aggregation Stability of Protein-Coated Lipid Droplets by Chitosan Addition

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