Suitability of Using Monolayered and Multilayered Emulsions for Microencapsulation of ω-3 Fatty Acids by Spray Drying: Effect of Storage at Different Temperatures

Jiménez-Martín, Estefanía; Gharsallaoui, Adem; Pérez‐Palacios, Trinidad; Carrascal, Jorge Ruiz; Antequera, Teresa

doi:10.1007/s11947-014-1382-y

Cited by 78 publications

(57 citation statements)

References 30 publications

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“…Ot is also applied to dry liquid foods (Anekella & Drsat, 2013) and food natural extracts (Jiménez-Martín et al, 2015;Silva et al, 2013). However, spray drying technology has not yet to be comprehensively investigated to obtain powder from oyster byproducts after enzymatic hydrolysis.…”

Section: Introductionmentioning

confidence: 99%

Optimization and application of spray-drying process on oyster cooking soup byproduct

Chen

Wang²,

2017

Food Sci. Technol

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Dyster drying processes have produced a large amount of cooking soup byproducts. On this study, oyster cooking soup byproduct was concentrated and spray-dried after enzymatic hydrolysis to produce seasoning powder. Response surface methodology (RSM) was performed on the basis of single-factor studies to optimize the feeding temperature, hot air temperature, atomization pressure, and total solid content of oyster drying. Results revealed the following optimized parameters of this process: feeding temperature of 60 °C, total solid content of 30%, hot air temperature of 197 °C, and atomization pressure of 92 MPa. Under these conditions, the oyster powder yield was 63.7% ± 0.7% and the moisture content was 4.1% ± 0.1%. Dur pilot trial also obtained 63.1% yield and 4.0% moisture content. The enzyme hydrolysis of cooking soup byproduct further enhanced the antioxidant activity of the produced oyster seasoning powder to some extent. Spray drying process optimized by RSM can provide a reference for high-valued applications of oyster cooking soup byproducts.Keywords: oyster cooking soup byproduct; seasoning powder; spray drying; response surface methodology; parameters optimization.Practical Application: Hydrolytic oyster byproduct enhanced antioxidant activity was spray-dried for seasoning powder.

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Section: Introductionmentioning

confidence: 99%

Optimization and application of spray-drying process on oyster cooking soup byproduct

Chen

Wang²,

2017

Food Sci. Technol

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“…Multilayered emulsions can be defined as emulsions in which lipid droplets are surrounded by multiple layers instead of a single layer of coating material, these layers being formed by a combination of an emulsifier and one or more polyelectrolyte of opposite charges. This technique is known as "layer-by-layer" (LbL) and has been recently developed (Grigoriev and Miller, 2009;Jiménez-Martín et al, 2015;Klinkesorn et al, 2005aKlinkesorn et al, , b, c, 2006Shaw et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…The stabilization of -3 FA by spray-drying microencapsulation has been assessed by complementary methods, such as peroxide value (PV), TBARs (Thiobarbituric Acid Reactive substances) index (Jiménez-Martín et al, 2015) and p-anisidine value determination (Omar et al, 2009), headspace propanal determination (Augustin et al, 2006) and non-isothermal differential scanning calorimetry (Pedroza-Islas et al, 2002). Dobarganes et al (Dobarganes et al, 2009) also applied and validated the accelerated test Rancimat to evaluate the oxidative stability of dried microencapsulated oils.…”

Section: Introductionmentioning

confidence: 99%

“…Several authors have studied different microencapsulated fish oils (menhaden oil, tuna oil) using multilayered emulsions (LbL technique) and lecithin-chitosan emulsifier combination with different carbohydrates as coating material (Jiménez-Martín et al, 2015;Klinkesorn et al, 2005aKlinkesorn et al, , b, c, 2006Shaw et al, 2007). On the other hand, to date, researches on microencapsulation of O/W/O emulsions that can be found in the literature are scarce, and, to the best of our knowledge, only two works have tackled this issue.…”

Section: Introductionmentioning

confidence: 99%

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Volatile compounds and physicochemical characteristics during storage of microcapsules from different fish oil emulsions

Jiménez-Martín

Gharsallaoui

Pérez‐Palacios

et al. 2015

Food and Bioproducts Processing

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“…Selection of wall material will impact the stability of emulsion during its formation, as well as the physicochemical features of the oil microcapsules (Jiménez-Martín et al 2015). Generally, different wall materials are varied in different physical and chemical characteristics.…”

Section: Introductionmentioning

confidence: 99%

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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Suitability of Using Monolayered and Multilayered Emulsions for Microencapsulation of ω-3 Fatty Acids by Spray Drying: Effect of Storage at Different Temperatures

Cited by 78 publications

References 30 publications

Optimization and application of spray-drying process on oyster cooking soup byproduct

Optimization and application of spray-drying process on oyster cooking soup byproduct

Volatile compounds and physicochemical characteristics during storage of microcapsules from different fish oil emulsions

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

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