Influence of Emulsification Technique and Wall Composition on Physicochemical Properties and Oxidative Stability of Fish Oil Microcapsules Produced by Spray Drying

Ramakrishnan, S.; Ferrando, Montserrat; Aceña, Laura; Mestres, Montserrat; Lamo-Castellví, Sílvia de; Güell, Carme

doi:10.1007/s11947-013-1187-4

Cited by 32 publications

(42 citation statements)

References 41 publications

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“…Acacia gum, sodium alginate, and Tween-80 at the ratio of 3 : 1 : 0.1 which was determined by the research from Ramakrishnan et al [19] were added in distilled water, and then the solution was homogenized at 3000 r/min for 3 min by a homogenizer (AD500S-H, Onnen Instrument Co., Ltd., Shanghai, China) at 60 ∘ C. Finally, a certain flask proportion of fish oil was added to the solution and the ratio of the core and wall was 1 : 4, and some water was added to ensure the final solids content to be 15% which was determined by the research from Li et al [27], and then it was homogenized at 8000 r/min for 5 min by emulsification homogenizer to obtain emulsion liquid reserved.…”

Section: Emulsion Preparationmentioning

confidence: 99%

“…Propanal is one of the main volatile compounds generated during the oxidative decomposition of omega-3 fatty acids and it has been recommended to evaluate the oxidation stability of foods that are rich in this type of fatty acids [19].…”

Section: Stabilitymentioning

confidence: 99%

“…Nevertheless, due to the high temperature drying strategy during SD process, this drying method was not suitable for the preparation of 2 Journal of Food Quality heat sensitive products [16]. Aghbashlo et al [17,18] and Ramakrishnan et al [19] have reported that SD can be used to prepare fish oil microcapsules, and Kalkan et al [20] used SD to prepare hazelnut oil microcapsules. But the product quality was not good enough because of high temperature and oxygen stresses.…”

Section: Introductionmentioning

confidence: 99%

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Comparative Study on Different Drying Methods of Fish Oil Microcapsules

Pang

Duan

Ren

et al. 2017

Journal of Food Quality

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Microencapsulation is widely used to minimize the oxidation of fish oil products. This study compared the effects of different drying methods, for example, spray drying (SD), freeze drying (FD), and spray freeze drying (SFD) on the microencapsulation of fish oil. Spray drying (SD) is the most common method for producing fish oil microcapsules, and it has low operation cost and short processing time, while the product yield and quality are poor. Freeze drying (FD) can be used to produce oil microcapsules with high quality, but it takes long time and high overall cost for drying. Spray freeze drying (SFD) is a new method for the preparation of microcapsules, which combines the SD and FD processes to obtain high quality powder. The yield of powder reached 95.07% along with porous structure by SFD. The stability and slow-release property of SFD products were better than those of SD and FD, which showed that SFD improved product storage stability and potential digestibility.

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Section: Emulsion Preparationmentioning

confidence: 99%

Section: Stabilitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Comparative Study on Different Drying Methods of Fish Oil Microcapsules

Pang

Duan

Ren

et al. 2017

Journal of Food Quality

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“…La EE para los complejos OCH-CD en su proporción 20:80 fue de 79.81% y para 30:70 fue más baja 76.44 %, sin embargo no presentaron diferencias significativas (Tabla 4), estos resultados fueron reportados previamente por Domínguez et al 2015, 154. Los resultados pueden ser atribuidos a la relación material de pared-núcleo utilizada, ya que la relación pared-núcleo es un parámetro importante en la eficiencia de microencapsulación de los productos secos en polvo (Ramakrishnan et al 2014). Minemoto et al (2002), microencapsularon ácido linoleico, donde observaron que la eficiencia de microencapsulación disminuye cuando la relación pared-núcleo aumenta.…”

Section: Eficiencia De Encapsulación (Ee)unclassified

Propiedades termodinámicas de la oleoresina de chile habanero (Capsicum Chinense) microencapsulada en β-ciclodextrina

Cañedo

Sarmiento

Viveros

2018

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Introducción: Las oleorresinas son extractos de naturaleza oleosa proveniente de los chiles, utilizadas como ingredientes para aportar sabor y aroma a muchos productos alimentarios. Sin embargo, son termolábiles y muy susceptibles a pérdidas de calidad durante el procesamiento o almacenamiento, siendo conveniente encapsular sus componentes bioactivos antes de ser utilizados como ingredientes alimentarios con la finalidad de que no se vea afectada su vida útil.Método: Oleorresina del chile habanero (OCH) fue encapsulada utilizando la técnica de inclusión molecular con ?-ciclodextrina (?CD) para protegerla durante su almacenamiento. El complejo de inclusión molecular (OCH-?CD) se preparó en las proporciones 20:80 y 30:70 de oleorresina: ?-ciclodextrina respectivamente, y fueron almacenadas por 5 semanas en un rango de actividad de agua (aw) de 0.103-0.765, a una temperatura de 25, 35 y 45 °C. Se realizó el estudio de las propiedades termodinámicas para explicar el efecto de la temperatura y la aw sobre la estabilidad de los encapsulados.Resultados: Los resultados mostraron que el complejo de inclusión en la proporción 30-70 es más estable que el elaborado en la proporción 20-80, al ser menos higroscópico, presentar una amplia zona de mínima entropía integral de alrededor de una aw de 0.3-0.6 y menores valores del parámetro (?E) durante el almacenamiento a 25 ºC. Discusión o Conclusión: De acuerdo con los análisis termodinámicos y las pruebas de la variación de DE, fue posible obtener la proporción adecuada de encapsulación (OCH-bCD), asi como recomendar las mejores condiciones de temperatura y humedad durante el almacenamiento, para evitar cambios drásticos en el color, producto de la degradación térmica de los carotenoides presentes en las muestras.

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“…D-limonene is the major component of the orange peel oil, assuming concentrations of 90-96 %. One of the greatest technological hurdles regarding the orange essential oil is its preservation during processing and storage, since it is highly volatile and the majority of its components are sensitive to oxidation due to temperature, light and oxygen (GARGANO, COSTA and COSTA, 2008; POURASHOURI et al, 2014; RAMAKRISHNAN et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Encapsulation Efficiency and Thermal Stability of Orange Essential Oil Microencapsulated by Spray Drying and by Coacervation

Zawadzki

Perussello

Müller

et al. 2016

BCEPPA

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Orange essential oil was microencapsulated by spray drying using maltodextrin and modifi ed starch as carrier agents, and by coacervation using sodium alginate. The infl uence of diff erent microencapsulation methods and carriers on the microscopic and thermal characteristics of the product and on the encapsulation effi ciency of the microparticles was investigated. According to a technique based on headspace extraction coupled to gas chromatography, the encapsulation effi ciencies were above 99 % for both methods, and the oil was composed mainly of D-limonene (95.7 %) and mircene (1.66 %). Coacervation and spray drying produced microparticles of 908.63 μm and 1.02 μm, respectively, which increased the thermal stability of the oil. Nonetheless, the coacervated microparticles showed higher thermal stability and boiling point than the spray-dried ones.

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Influence of Emulsification Technique and Wall Composition on Physicochemical Properties and Oxidative Stability of Fish Oil Microcapsules Produced by Spray Drying

Cited by 32 publications

References 41 publications

Comparative Study on Different Drying Methods of Fish Oil Microcapsules

Comparative Study on Different Drying Methods of Fish Oil Microcapsules

Propiedades termodinámicas de la oleoresina de chile habanero (Capsicum Chinense) microencapsulada en β-ciclodextrina

Encapsulation Efficiency and Thermal Stability of Orange Essential Oil Microencapsulated by Spray Drying and by Coacervation

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