Effects of the Emulsion Composition on the Physical Properties and Oxidative Stability of Sacha Inchi (Plukenetia volubilis L.) Oil Microcapsules Produced by Spray Drying

Sanchez-Reinoso, Zain; Gutiérrez, Luis Felipe Higuita

doi:10.1007/s11947-017-1906-3

Cited by 57 publications

(18 citation statements)

References 45 publications

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“…The highest value for desirability (0.93) was achieved with 0.12 g SL (4.4% of PWO), HT of 2 min and HS of 20,000 rpm, values within the experimental domain studied. The optimal conditions obtained in this study were within the range reported for the SL content (2.5–15% of oil; [ 8 , 26 , 27 ], HT (1–15 min) and HS (7200–24,000 rpm) [ 7 , 28 , 29 ] used in the preparation of oil-in water emulsions with PUFA rich oils that are further spray dried. The values predicted by the model for D [4,3] and TBARs under these optimal conditions were 12.60 µm and 0.43 mg MDA/kg oil, respectively.…”

Section: Resultssupporting

confidence: 62%

“…The moisture content of the PWO microparticles ( Table 1 ) varied between 2.0 and 3.1% ( p > 0.05), below the range of spray-drying powders used in the food industry (3–4% [ 27 ]). A low moisture content is an important factor in the shelf life of the spray-drying microparticles because it affects their handling and storage [ 26 ]. Water activity (aw) of the microparticles varied between 0.18 and 0.22, indicating, together with the low moisture content, a low risk of microbial deterioration.…”

Section: Resultsmentioning

confidence: 99%

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Influence of the Location of Ascorbic Acid in Walnut Oil Spray-Dried Microparticles with Outer Layer on the Physical Characteristics and Oxidative Stability

et al. 2020

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Purified walnut oil (PWO) microparticles with Capsul® (C, encapsulating agent), sodium alginate (SA) as outer layer and ascorbic acid (AA) as oxygen scavenger were obtained by spray drying using a three-fluid nozzle. AA was incorporated in the inner infeed (PWO-C(AA)/SA), in the outer infeed (PWO-C/SA(AA)) and in both infeed (PWO-C(AA)/SA(AA)). PWO-C(AA)/SA (4.56 h) and POW-C(AA)/SA(AA) (2.60 h) microparticles showed higher induction period than POW-C/SA(AA) (1.17 h), and lower formation of triacylglycerol dimers and polymers during storage (40 °C). Therefore, AA located in the inner infeed improved the oxidative stability of encapsulated PWO by removing the residual oxygen. AA in the SA outer layer did not improve the oxidative stability of encapsulated PWO since oxygen diffusion through the microparticles was limited and/or AA weakened the SA layer structure. The specific-location of AA (inner infeed) is a strategy to obtain stable spray-dried polyunsaturated oil-based microparticles for the design of foods enriched with omega-3 fatty acids.

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Section: Resultssupporting

confidence: 62%

Section: Resultsmentioning

confidence: 99%

Influence of the Location of Ascorbic Acid in Walnut Oil Spray-Dried Microparticles with Outer Layer on the Physical Characteristics and Oxidative Stability

et al. 2020

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“…A handful of studies have reported the chemical composition of SIO [3,14,15], but only a few of them have worked with the physicochemical characterization throughout heterodisperse formulations [16][17][18][19][20]. For this reason, this research has focused on exploring two specific aspects of SIO, corresponding to (i) the detailed characterization of glycerolipids composition, and (ii) the determination of the required hydrophilic-lipophilic balance value (HLB) [21,22].…”

Section: Of 15mentioning

confidence: 99%

Glycerolipid Composition and Advanced Physicochemical Considerations of Sacha Inchi Oil toward Cosmetic Products Formulation

et al. 2019

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Sacha inchi oil is a premier raw material with highly nutritional and functional features for the foodstuff, pharmaceutical, beauty, and personal care industries. One of the most important facts about this oil is the huge chemical content of unsaturated and polyunsaturated fatty acids. However, the current available information on the characterization of the triglyceride composition and the advance physicochemical parameters relevant to emulsion development is limited. Therefore, this research focused on providing a detailed description of the lipid composition using high-resolution tandem mass spectrometry and thorough physicochemical characterization to find the value of the required hydrophilic–lipophilic balance (HLB). For this, a study in the interfacial tension was evaluated, followed by the assessment of different parameters such as creaming index, droplet size, viscosity, zeta potential, pH, and electrical conductivity for a series emulsified at thermal stress condition. The results show that fatty acids are arranged into glycerolipids and the required HLB to achieve the maximum physical stability is around 8.

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“…Moisture content and water activity are critical factors affecting the processing, flowability, handling, and shelf life of microencapsulated oil powders (Felix et al, 2017;Sanchez-Reinoso & Gutiérrez, 2017). Botrel et al (2012) reported that low values of water activity and moisture may contribute to powder conservation during storage and may prevents possible changes in the physicochemical properties of microparticles.…”

Section: Moisture Content and Water Activitymentioning

confidence: 99%

Influence of wall materials on the microencapsulation of pequi oil by spray drying

Santos

Silveira

Souza

et al. 2020

Braz. J. Food Technol.

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The aim of this study was to assess the influence of the wall materials on the microencapsulation of pequi oil. An emulsion containing pequi oil in the oil phase was microencapsulated by spray drying process at 120 °C using gum Arabic, maltodextrin, or a 25:75 (w/w) mixture of gum Arabic and maltodextrin as wall material. The emulsions were characterized for droplet size, Polydispersity Index (PDI), and zeta potential. Pequi oil microparticles were analyzed for moisture content, water activity, wettability, encapsulation efficiency, antioxidant capacity, and color. Ultrastructural examination was performed by Scanning Electron Microscopy (SEM). The Droplet Size Distribution (DSD) of the emulsions exhibited a relatively wide size distribution (2.67 to 8.96 μm) and high PDI (> 0.3). Smooth microparticles with high encapsulation efficiency (79.17% to 84.20%), and good antioxidant capacity (28.20 to 28.71 μmol Trolox equivalents/g dry extract) were obtained. Microparticles prepared using gum Arabic as wall material had higher antioxidant capacity than that prepared with maltodextrin. All microparticles had satisfactory encapsulation efficiency, water activity, moisture content, and wettability. These results indicate that pequi oil microparticles have characteristics that can contribute to good stability during storage and handling of encapsulated oil. Therefore, pequi oil can be successfully encapsulated by spray drying using gum Arabic, maltodextrin, or 25:75 (w/w) mixture of gum Arabic and maltodextrin as wall materials, but the physicochemical properties of microparticles vary with wall material composition.

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Effects of the Emulsion Composition on the Physical Properties and Oxidative Stability of Sacha Inchi (Plukenetia volubilis L.) Oil Microcapsules Produced by Spray Drying

Cited by 57 publications

References 45 publications

Influence of the Location of Ascorbic Acid in Walnut Oil Spray-Dried Microparticles with Outer Layer on the Physical Characteristics and Oxidative Stability

Influence of the Location of Ascorbic Acid in Walnut Oil Spray-Dried Microparticles with Outer Layer on the Physical Characteristics and Oxidative Stability

Glycerolipid Composition and Advanced Physicochemical Considerations of Sacha Inchi Oil toward Cosmetic Products Formulation

Influence of wall materials on the microencapsulation of pequi oil by spray drying

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