@misc{10481/112643,
year = {2026},
month = {5},
url = {https://hdl.handle.net/10481/112643},
abstract = {The development of echium oil-loaded nano-microcapsules by electrospraying, mono- and coaxial spray-drying was investigated. Brewers' spent grains (BT) or defatted grape seed flour (GT) hydrolysates were used as plant-based emulsifiers. The oxidative stability of the capsules was assessed by Electron Spin Resonance (ESR). Electrosprayed particles had narrow size distribution, mostly <1.5 μm, increased specific surface area and low encapsulation efficiency (EE =61%). On the contrary, capsules produced with mono- and coaxial spray-drying mostly ranged from 2 to 10 μm and had higher EE (>80%), showing higher oxidative stability. BT, exhibiting higher emulsifying capacity and leading to more viscoelastic interfacial films than GT, led to microcapsules with higher oxidative stability with no difference between mono- and coaxial processes. In contrast, coaxial spray-drying, resulting in capsules with core-shell structure, reduced oil leakage when using the less powerful emulsifier GT, enhancing oxidative stability when compared to the monoaxial process.},
organization = {Spanish Ministry of Science, Innovation and Universities - (PID2023-146901OB-I00)},
organization = {Coordination for the Improvement of Higher Education Personnel - (CAPES, Process 88887.831675/2023-0)},
organization = {State of São Paulo Research Foundation - (FAPESP/Process 2023/14268-7)},
organization = {Universidad de Granada / CBUA - (Funding for open access charge)},
publisher = {Elsevier},
keywords = {Omega-3 Fatty Acids},
keywords = {Nano-microencapsulation},
keywords = {lipid oxidation},
title = {Encapsulation of echium oil by electrospraying and mono- or coaxial spray-drying using plant protein hydrolysates as emulsifiers},
doi = {10.1016/j.foodchem.2026.148893},
author = {Sisconeto Bisinotto, Mariana and Alves Castro, Inar and Guadix Escobar, Emilia María and García Moreno, Pedro Jesús},
}