Microencapsulation of linseed oil by spray drying for functional food application

Gallardo, Gabriela; Guida, Leticia; Martínez, Vanina; López, María Cristina Sánchez; Bernhardt, Dana; Blasco, Ramiro; Pedroza‐Islas, R.; Hermida, Laura G.

doi:10.1016/j.foodres.2013.01.020

Cited by 236 publications

(168 citation statements)

References 46 publications

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“…They are able to inflate or expand and solidify with fewer indents on the surface. Similar spherical microcapsules of oil were produced in the following systems: OSA starch and trehalose or glucose syrup (Drusch et al 2006;Serfert et al 2009, Domian et al, 2015a, sodium caseinate or whey protein isolate with trehalose (Domian et al 2014), combinations of gelatin, xanthan, sucrose and trehalose (Huang et al 2014), and combinations of gum Arabic, maltodextrin DE 10, and whey protein isolate (Gallardo et al 2013). The structure of microcapsules presenting a rounded external surface with characteristic concavities may point to high viscoelasticity of the matrix, which was collapsing during drying.…”

Section: Resultsmentioning

confidence: 98%

“…However, the only successful combination in preventing flaxseed oil oxidation was MD/GA/WPC in the ratio 4:0:1. Moreover, Gallardo et al (2013) reported that microcapsules made of 100% GA and ternary mixtures of GA, MD, and WPI were the most suitable wall material combination for flaxseed oil. Carneiro et al (2013) evaluated the potential of MD combination with GA, (WPC) or two types of OSA starch at a 25:75 ratio.…”

Section: Introductionmentioning

confidence: 99%

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Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose

Domian

Brynda-Kopytowska

Marzec

2017

Food Bioprocess Technol

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The objective of this study was to evaluate the potential of double wall material combinations, using legume protein (soy protein isolate and pea protein isolate) in combination with wheat dextrin soluble fiber or trehalose, as alternative materials for microencapsulation of flaxseed oil by spray drying. The obtained preparations, with oil content of 35%, were fine and difficult flowing powders, regardless of their composition. The 1% addition of silica to the powders significantly reduced their cohesiveness and improved their flowability. The efficiency of microencapsulation, calculated based on oil fat content, ranged from 62 to 98% and was higher in the powders with trehalose and in the powders containing soy protein. Effective protection against oxidation of microencapsulated oil was achieved in the protein-trehalose matrix, especially in the case of the vacuum-packed powders with pea protein during storage at refrigeration temperature. Replacing trehalose with soluble fiber enabled formation of powders less susceptible to caking under conditions of increased humidity, but it resulted in decreased microencapsulation efficiency. The combination of pea protein/ carbohydrate resulted in the formation of microcapsules with porous structure, especially in the system with soluble fiber. With time, the structure of the primary emulsions and those reconstituted from powders containing pea protein changed from liquid to greasy and paste-like.

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Section: Resultsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose

Domian

Brynda-Kopytowska

Marzec

2017

Food Bioprocess Technol

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“…A wide range of literature suggested that spray drying is the most common technique to protect heat sensitive omega-3 oils using sodium caseinate, whey protein concentrate, gum Arabic, maltodextrins, etc. as microencapsulating agents; and showed higher physical, oxidative & storage stability of microencapsulated form of omega-3 oils (Gallardo et al 2013;Carneiro et al 2013;Karaca et al 2013;Goyal et al 2015b), which could be utilized for the fortification of various food products.…”

Section: Introductionmentioning

confidence: 99%

Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules

et al. 2016

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The objective of the study was to develop and characterize omega-3 dahi (Indian yoghurt) through fortification of microencapsulated flaxseed oil powder (MFOP). Four different formulations of MFOP were fortified in dahi @ 1, 2 and 3 % levels and the level of addition was optimized on the basis of sensory scores. Dahi fortified at 2 % level was observed comparable to control, which was further studied for titratable acidity, syneresis, firmness, stickiness, oxidative stability (peroxide value), α-linolenic acid (ALA, ω-3) content and sensory attributes during 15d of storage. MFOP fortified dahi showed significantly (p < 0.05) higher acidity and percent syneresis after 12d of storage. However, peroxide value remained well below (~0.41) to the maximum permissible limit (5 meq peroxides/kg oil) prescribed by Codex Alimentarius Commission (1999). Gas-liquid chromatography profile showed~21 % decrease in ALA content in fortified dahi after 15d of storage. Overall, it can be concluded that flaxseed oil microcapsules could be successfully incorporated in dahi; which could serve as a potential delivery system of omega-3 fatty acids.

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“…Fernandes et al [78], Goñi et al [79], and Oliveira et al [80] microencapsulated essential oil of rosemary, eugenol, and passion fruit seed oil, respectively, using the dying spray technique. Gallardo et al [81] microencapsulated linseed oil by spray-drying for application in functional foods.…”

Section: Spray Dryingmentioning

confidence: 99%

β-Cyclodextrins as Encapsulating Agents of Essential Oils

Capelezzo¹,

Mohr²,

Dalcanton³

et al. 2018

Cyclodextrin - A Versatile Ingredient

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Many scientific studies have made advances in the ability to encapsulate natural extracts by cyclodextrins. These studies have addressed the physical and chemical conditions of the encapsulation reactions, employed several types of essential oils and characterized the microcapsules as to their ability to release encapsulated active principles. The essential oils studies with cyclodextrin encapsulation processes have been highly varied. However, the most studied are the essential oils with antimicrobial and antioxidant capacities. The essential antimicrobial and antioxidant oils are easily degraded. In the presence of oxygen, they are oxidized, and at low temperatures, they are volatilized and decomposed. Thus, cyclodextrins are coatings capable of protecting these essential oils from environmental conditions and agents capable of promoting oil degradation, in addition to controlling their release. In this chapter of the book, we review scientific papers that examine the encapsulation of antimicrobial essential oils and antioxidant essential oils with β-cyclodextrins.

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Microencapsulation of linseed oil by spray drying for functional food application

Cited by 236 publications

References 46 publications

Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose

Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose

Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules

β-Cyclodextrins as Encapsulating Agents of Essential Oils

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