Non-emulsion-based encapsulation of fish oil by coaxial electrospraying assisted by pressurized gas enhances the oxidative stability of a capsule-fortified salad dressing
Metadatos
Mostrar el registro completo del ítemAutor
Rahmani Manglano, Nor Elena; Guadix Escobar, Emilia María; Yesiltas, Betül; Prieto, Cristina; Lagaron, Jose M.; Jacobsen, Charlotte; García Moreno, Pedro JesúsEditorial
Elsevier
Materia
Omega-3 polyunsaturated fatty acids Encapsulation Spray-drying
Fecha
2024Referencia bibliográfica
Food Chemistry 431 (2024) 137157 [10.1016/j.foodchem.2023.137157]
Patrocinador
I + D + i projects CTQ2017-87076-R and PID2020-114137RB-I00 funded by MCIN/AEI/10.13039/ 501100011033/; FPI grant PRE2018-084861 funded by MCIN/AEI/10.13039/501100011033; Postdoctoral grant (CIAPOS/2021/ 45) funded by Valencian Ministry of Innovation, Universities, Science and Digital Society; Funding for open access charge: Universidad de Granada/CBUA.Resumen
The influence of the encapsulation technology (spray-drying, mono- or coaxial electrospraying assisted by
pressurized gas, EAPG) and the oil load (13, 26 or 39 wt%) on the oxidative stability of: i) fish oil-loaded
capsules, and ii) capsule-fortified salad dressings were investigated. The highest encapsulation efficiency (EE
> 83%) was achieved by the emulsion-based encapsulation methods (e.g., spray-drying and monoaxial EAPG),
irrespective of the oil load. Nonetheless, monoaxially EAPG capsules were the most oxidized during storage due
to their increased surface-to-volume ratio. On the contrary, non-emulsion-based coaxial EAPG resulted in low
lipid oxidation after processing and subsequent storage. The oxidative stability of the capsule-fortified salad
dressings correlated well with that of the encapsulates, with the dressing fortified with the coaxially EAPG
capsules showing significantly lower levels of oxidation. Our results show that the fortification approach (e.g.,
emulsion or non-emulsion-based delivery systems) significantly influenced the oxidative stability of the enriched
food matrix.