Antioxidants location affects the oxidative stability of spray-dried microcapsules loaded with fish oil
Metadatos
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Rahmani Manglano, Nor Elena; García Moreno, Pedro Jesús; Pérez Gálvez, Antonio Raúl; Guadix Escobar, Emilia MaríaMateria
Omega-3 polyunsaturated fatty acids Lipid oxidation Natural antioxidant Protein hydrolysates Spray drying Encapsulation
Fecha
2023-08-25Referencia bibliográfica
N.E. Rahmani-Manglano et al. Antioxidants location affects the oxidative stability of spray-dried microcapsules loaded with fish oil. Food Bioscience 56 (2023) 103074[https://doi.org/10.1016/j.fbio.2023.103074]
Patrocinador
I + D + i project CTQ2017-87076-R; Spanish Ministry of Science and Innovation MCIN/AEI/ 10.13039/501100011033; FPI grant PRE2018-084861; MCIN/AEI/10.13039/ 501100011033Resumen
The oxidative stability of fish oil-loaded capsules (~15 wt% oil load) produced by spray-drying and containing
natural antioxidants of different polarity was investigated. For this purpose, three commercial rosemary extracts
(e.g., water-dispersible; K1 or oil-soluble; K2, K3) and whey protein concentrate hydrolysate (WPCH), exhibiting
surface-active properties, were evaluated. The capsules showed similar physicochemical properties (e.g.,
morphology, size and encapsulation efficiency >91%), regardless of the formulation. However, the polarity of
the antioxidant used significantly influenced the oxidative stability. The microcapsules containing hydrophobic
antioxidants showed the lowest peroxide value (PV) after drying, followed by the WPCH-containing capsules,
although the PV evolution over storage was similar among the samples. Nonetheless, WPCH was the most
effective antioxidant reducing the formation of volatile secondary oxidation products in the capsules. This was
attributed to its partition at the oil/matrix interface, resulting in an enhanced protective effect when combined
with tocopherols present in the encapsulated oil.