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dc.contributor.authorRahmani Manglano, Nor Elena 
dc.contributor.authorAndersen, Mogens L.
dc.contributor.authorGuadix Escobar, Emilia María 
dc.contributor.authorGarcía Moreno, Pedro Jesús 
dc.date.accessioned2023-09-08T11:00:53Z
dc.date.available2023-09-08T11:00:53Z
dc.date.issued2023-07-17
dc.identifier.citationN.E. Rahmani-Manglano et al. Oxidative stability and oxygen permeability of oil-loaded capsules produced by spray-drying or electrospraying measured by electron spin resonance. Food Chemistry 430 (2024) 136894 [https://doi.org/10.1016/j.foodchem.2023.136894]es_ES
dc.identifier.urihttps://hdl.handle.net/10481/84325
dc.descriptionThis work was supported by the I+D+i project CTQ2017-87076-R funded by MCIN/AEI/10.13039/501100011033/. N. E. Rahmani- Manglano acknowledges a FPI grant PRE2018-084861 funded by MCIN/AEI/10.13039/501100011033. The authors are grateful to Cristina Coronas for her help in producing the capsules and to Henriette Rifbjerg Erichsen for helping with the ESR experiments. Funding for open access charge: Universidad de Granada / CBUA.es_ES
dc.descriptionSupplementary data to this article can be found online at https://doi.org/10.1016/j.foodchem.2023.136894es_ES
dc.description.abstractThe oxidative stability and the oxygen permeability of oil-loaded capsules were investigated by Electron Spin Resonance (ESR). The capsules were produced by spray-drying or electrospraying in the monoaxial or coaxial configuration using glucose syrup as the encapsulating agent. ESR-spin trapping results showed that electrosprayed capsules oxidized faster and during the early stages of incubation, irrespective of the emitter configuration (monoaxial or coaxial), when compared to those produced by spray-drying. Furthermore, ESR oximetry showed that oxygen inside the spray-dried capsules reached equilibrium with the surrounding atmosphere significantly slower than the monoaxially electrosprayed capsules (i.e., ∼2h and ∼10 min, respectively). These findings have been attributed to the larger particle size of the spray-dried capsules influencing the oxygen diffusion area (i.e., lower surface-to-volume ratio) and diffusion path (i.e., thicker encapsulating wall for a fixed oil load). Together, the lower oxygen uptake reported for the spray-dried capsules correlated well with their higher oxidative stability.es_ES
dc.description.sponsorshipFPI grant PRE2018-084861 funded by MCIN/AEI/10.13039/501100011033es_ES
dc.description.sponsorshipI+D+i project CTQ2017-87076-R funded by MCIN/AEI/10.13039/501100011033es_ES
dc.description.sponsorshipFunding for open access charge: Universidad de Granada / CBUAes_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectEncapsulationes_ES
dc.subjectOmega-3 polyunsaturated fatty acidses_ES
dc.subjectElectron spin resonancees_ES
dc.subjectSpray dryinges_ES
dc.subjectMonoaxial electrosprayinges_ES
dc.subjectCoaxial electrosprayinges_ES
dc.titleOxidative stability and oxygen permeability of oil-loaded capsules produced by spray-drying or electrospraying measured by electron spin resonancees_ES
dc.typejournal articlees_ES
dc.rights.accessRightsopen accesses_ES
dc.identifier.doi10.1016/j.foodchem.2023.136894
dc.type.hasVersionVoRes_ES


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