Influence of oil droplet size on the oxidative stability of the free and encapsulated fractions of freeze‐dried microencapsulated sunflower oil

Holgado, Francisca; Márquez‐Ruiz, Gloria; Méndez, Ma Victoria Ruiz; Velasco, Joaquı́n

doi:10.1111/ijfs.14369

Cited by 8 publications

(9 citation statements)

References 31 publications

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“…Likewise, the results in Figure 2 also suggest that oxidation was faster in the oils encapsulated with matrix B (note the different concentration scales), which would be in agreement with the results found for the initial samples. These results are also coherent with those obtained in a recent report, in which the same encapsulation matrices as those used in the present work were studied (Holgado et al, 2020). It was found that an encapsulation matrix constituted by sodium caseinate and D-lactose, named matrix A in the present study, provided greater protection against lipid oxidation than a matrix formed with gelatin, maltodextrin (10 DE) and sucrose, referred to as matrix B in the present work.…”

Section: Detection Of Radicals During Late Oxidationsupporting

confidence: 93%

“…The DMO compositions expressed in w/w were respectively 25% oil, 35% caseinate and 40% Dlactose (matrix A); and 25% oil, 5% gelatin, 25% maltodextrin and 45% sucrose (matrix B). The elaboration conditions were those used in a previous study (Holgado et al, 2020) with the exception of the emulsification step. The coarse emulsions were also prepared in a DI-25…”

Section: Dried Microencapsulated Oilsmentioning

confidence: 99%

“…(w/w) for matrix A and 22-23% (w/w) for matrix B. These were determined according to Holgado et al (2020).…”

Section: Dried Microencapsulated Oilsmentioning

confidence: 99%

“…One of them comprised sodium caseinate and D-lactose, which will be referred to as matrix A, whereas the other one was obtained from sucrose, maltodextrin 10 and gelatin, referred to as matrix B. The physicochemical characteristics and oxidative stabilities of these matrices have been previously determined in a recent report (Holgado, Márquez-Ruiz, Ruiz-Méndez & Velasco, 2020). Formation of radicals was evaluated at mild oxidation conditions (40 ºC).…”

Section: Introductionmentioning

confidence: 99%

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ESR spin trapping for in situ detection of radicals involved in the early stages of lipid oxidation of dried microencapsulated oils

2021

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Different studies have shown that detection of free radicals by ESR spin trapping provides useful information on the susceptibility to oxidation of bulk oils and accordingly on the oxidative stability of different samples for comparative purposes. With the same goal, ESR spin trapping was evaluated in this work for in situ detection of radicals in dried microencapsulated oils (DMOs). By testing different oils, encapsulation matrices and oxidation conditions, resultsshowed that ESR spin trapping can be useful to evaluate the oxidative susceptibility of DMOs, but ESR data should be interpreted cautiously, as the great complexity of the reactions involved may lead to data misinterpretations. Conditions for oxygen availability can have important impacts on the rates of both spin trapping and spin-adduct quenching affecting the levels of radicals observed. The kinetics of oxidation, spin trapping and spin-adduct decay should be known first in bulk oils for correct data interpretation in DMOs.

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Section: Detection Of Radicals During Late Oxidationsupporting

confidence: 93%

Section: Dried Microencapsulated Oilsmentioning

confidence: 99%

“…(w/w) for matrix A and 22-23% (w/w) for matrix B. These were determined according to Holgado et al (2020).…”

Section: Dried Microencapsulated Oilsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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ESR spin trapping for in situ detection of radicals involved in the early stages of lipid oxidation of dried microencapsulated oils

2021

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“…These results are relevant for the spray‐drying process because uniform droplets with small sizes are required to achieve high microencapsulation efficiency. [ 10,41,42 ]…”

Section: Resultsmentioning

confidence: 99%

Microencapsulation of Chia Seed Oil by Spray‐Drying: Influence of the Antioxidant Addition

Ixtaina

Hoffman

Copado

et al. 2022

Euro J Lipid Sci & Tech

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Chia seed oil has a high content of polyunsaturated fatty acids, giving it nutritionally beneficial qualities, although determining its high susceptibility to oxidative deterioration. Microencapsulation and natural antioxidants are alternatives to protect this oil during its processing and storage. This work aims to study the physicochemical characteristics and the oxidative stability of chia seed oil microencapsulated with different antioxidants (rosemary extract, blend of rosemary and chamomile extracts, ascorbyl palmitate) by spray-drying using sodium caseinate and lactose as wall material. The microencapsulation efficiency and the moisture content are >97% and <3% d.b., respectively. Scanning electron microscopy shows that the microcapsules are spherical, with diameters ranging between 11.3 and 14.8 µm. At t = 0, the microencapsulated oil recorded a t i = 12.7 h, seven times greater than that of the bulk-oil. The addition of the antioxidants increases the t i of the microencapsulated oil. The addition of ascorbyl palmitate maintains the peroxide value under the acceptable limit after 60 d of storage (25 °C, darkness, HR 33%). Thus, microencapsulation by spray drying of chia oil with ascorbyl palmitate addition will be the most appropriate studied system to obtain microparticles with high efficiency and oxidative stability during the processing and storage. Practical Application: This study contributes to investigating the microencapsulation of omega-3 fatty acids n-3 fatty acids (FAs) from a novel oilseed (chia oil), applying different antioxidants, including those from vegetable sources such as rosemary and chamomile extracts, to confer additional protection to microencapsulated oil. Thus, the application of these techniques will enable the delivery of this vegetable oil for the development of functional foods.

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Enrichment of a fruit‐based smoothie beverage with omega‐3 fatty acids from microencapsulated chia seed oil

Copado,

Ixtaina,

Tomás

2023

J Sci Food Agric

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BACKGROUNDOmega‐3 fatty acids are known for their various health benefits. Chia is the richest vegetable source of omega‐3 fatty acids. However, its oil is highly susceptible to oxidative deterioration and should be protected for incorporation into food matrices. This work aimed to study the incorporation of different chia oil microcapsules in a powdered beverage, analyzing the effect on the physicochemical characteristics and stability during storage.RESULTSDifferent types of microcapsules were obtained: monolayer microcapsules using sodium caseinate and lactose as wall material, and multilayer microcapsules produced through electrostatic deposition using lecithins, chitosan, and chia mucilage as the first, second, and third layers, respectively. The results demonstrated an efficient enrichment of smoothies, with omega‐3 fatty acid values ranging from 24.09% to 42.73%, while the original food matrix powder lacked this component. These powder beverages exhibited low moisture content (≤ 2.91%) and low water activity (≤ 0.39). The aerated, packed density and compressibility assays indicated that adding microcapsules made the powders less dense and compressible. The color of the original powdered beverage was not modified. The dispersibility reflected an acceptable instantaneity, reaching the maximum obscuration after 30 s of stirring. The solubility of all the enriched products was higher than 70%, whereas the pH was ~6.8. The contact angle between the powder and liquid indicated an excellent ability to be reconstituted in water. The analysis of the glass transition temperature showed that the storage temperature (25 °C) was adequate. The peroxide value of all the products was low throughout the storage (≤ 1.63 meq peroxide kg−1 of oil at 90 days at 25 ± 2 °C), thus maintaining the quality of the microencapsulated chia oil.CONCLUSIONSThe results suggest that incorporating the monolayer and multilayer chia oil microcapsules that were studied could be a viable strategy for enriching smoothies with the omega‐3 fatty acids present in chia seed oil. © 2023 Society of Chemical Industry.

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Influence of oil droplet size on the oxidative stability of the free and encapsulated fractions of freeze‐dried microencapsulated sunflower oil

Cited by 8 publications

References 31 publications

ESR spin trapping for in situ detection of radicals involved in the early stages of lipid oxidation of dried microencapsulated oils

ESR spin trapping for in situ detection of radicals involved in the early stages of lipid oxidation of dried microencapsulated oils

Microencapsulation of Chia Seed Oil by Spray‐Drying: Influence of the Antioxidant Addition

Enrichment of a fruit‐based smoothie beverage with omega‐3 fatty acids from microencapsulated chia seed oil

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