Comparative Study on the Oxidative Stability of Encapsulated Fish Oil by Monoaxial or Coaxial Electrospraying and Spray-Drying
Metadata
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MDPI
Materia
Encapsulation Omega-3 polyunsaturated fatty acids Lipid oxidation Delivery systems Spray-drying Monoaxial electrospraying Coaxial electrospraying
Date
2023-01-24Referencia bibliográfica
Rahmani-Manglano, N.E... [et al.]. Comparative Study on the Oxidative Stability of Encapsulated Fish Oil by Monoaxial or Coaxial Electrospraying and Spray-Drying. Antioxidants 2023, 12, 266. [https://doi.org/10.3390/antiox12020266]
Sponsorship
CTQ2017-87076-R and PID2020-114137RBI00 funded by MCIN/AEI/10.13039/501100011033/; FPI grant PRE2018-084861 funded by MCIN/AEI/10.13039/501100011033Abstract
The impact of the encapsulation technology on the oxidative stability of fish-oil-loaded
capsules was investigated. The capsules (ca. 13 wt% oil load) were produced via monoaxial or coaxial
electrospraying and spray-drying using low molecular weight carbohydrates as encapsulating agents
(e.g., glucose syrup or maltodextrin). The use of spray-drying technology resulted in larger capsules
with higher encapsulation efficiency (EE > 84%), whilst the use of electrospraying produced encapsulates
in the sub-micron scale with poorer retention properties (EE < 72%). The coaxially electrosprayed
capsules had the lowest EE values (EE = 53–59%), resulting in the lowest oxidative stability, although
the lipid oxidation was significantly reduced by increasing the content of pullulan in the shell solution.
The emulsion-based encapsulates (spray-dried and monoaxially electrosprayed capsules) presented
high oxidative stability during storage, as confirmed by the low concentration of selected volatiles
(e.g., (E,E)-2,4-heptadienal). Nonetheless, the monoaxially electrosprayed capsules were the most
oxidized after production due to the emulsification process and the longer processing time.