Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix

Autores
Álvarez Cerimedo, María Soledad; Candal, Roberto Jorge; Herrera, Maria Lidia
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Foods supplemented with omega-3 fatty acids have attracted much attention in the past decade. However, it is difficult to protect polyunsaturated fatty acids from oxidation. Microencapsulation is a technological process used with the aim to protect oils against oxidation or chemical deterioration, to mask unpleasant flavors or retain aromas, and/or to powder polyunsaturated fatty acids for food fortification purposes. The objective of this study was to analyze physical properties and oxidation status of microencapsulated concentrated-from-fish oils. Powders were prepared from emulsions formulated with 10 wt.% of concentrated-from-fish oils as fat phase and 20 or 30 wt.% trehalose solution that also contained 0.5, 2.0, or 5.0 wt.% sodium caseinate as aqueous phase. Encapsulation efficiency was higher for powders coming from 20 wt.% trehalose emulsions, and the percentage of retention of core material increased with increasing sodium caseinate concentration. The powder prepared from 20 wt.% trehalose and 5 wt.% sodium caseinate showed the highest retention of core material. This powder had lower water content and an amorphous matrix. Matrix-assisted laser desorption ionization time-of-flight mass spectrometry method, used for this new application, allowed proving that trehalose/sodium caseinate matrix was efficient for microencapsulation of polyunsaturated oils and that concentrated-from-fish oils was protected from oxidation in powder form. Spectra were very similar to the original oil without any treatments. Most likely, the oxidation products found when core material was extracted were formed during extraction steps.
Fil: Álvarez Cerimedo, María Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
Fil: Candal, Roberto Jorge. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina. Universidad Nacional de San Martín. Instituto de Investigación e Ingeniería Ambiental; Argentina
Fil: Herrera, Maria Lidia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnología En Polimeros y Nanotecnología. Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnología En Polimeros y Nanotecnología; Argentina
Materia
Microencapsulation
Freeze Drying
Retention
Particle Size Distribution
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/30963
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate MatrixÁlvarez Cerimedo, María SoledadCandal, Roberto JorgeHerrera, Maria LidiaMicroencapsulationFreeze DryingRetentionParticle Size Distributionhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Foods supplemented with omega-3 fatty acids have attracted much attention in the past decade. However, it is difficult to protect polyunsaturated fatty acids from oxidation. Microencapsulation is a technological process used with the aim to protect oils against oxidation or chemical deterioration, to mask unpleasant flavors or retain aromas, and/or to powder polyunsaturated fatty acids for food fortification purposes. The objective of this study was to analyze physical properties and oxidation status of microencapsulated concentrated-from-fish oils. Powders were prepared from emulsions formulated with 10 wt.% of concentrated-from-fish oils as fat phase and 20 or 30 wt.% trehalose solution that also contained 0.5, 2.0, or 5.0 wt.% sodium caseinate as aqueous phase. Encapsulation efficiency was higher for powders coming from 20 wt.% trehalose emulsions, and the percentage of retention of core material increased with increasing sodium caseinate concentration. The powder prepared from 20 wt.% trehalose and 5 wt.% sodium caseinate showed the highest retention of core material. This powder had lower water content and an amorphous matrix. Matrix-assisted laser desorption ionization time-of-flight mass spectrometry method, used for this new application, allowed proving that trehalose/sodium caseinate matrix was efficient for microencapsulation of polyunsaturated oils and that concentrated-from-fish oils was protected from oxidation in powder form. Spectra were very similar to the original oil without any treatments. Most likely, the oxidation products found when core material was extracted were formed during extraction steps.Fil: Álvarez Cerimedo, María Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; ArgentinaFil: Candal, Roberto Jorge. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina. Universidad Nacional de San Martín. Instituto de Investigación e Ingeniería Ambiental; ArgentinaFil: Herrera, Maria Lidia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnología En Polimeros y Nanotecnología. Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnología En Polimeros y Nanotecnología; ArgentinaSpringer2014-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/30963Herrera, Maria Lidia; Candal, Roberto Jorge; Álvarez Cerimedo, María Soledad; Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix; Springer; Food and Bioprocess Technology; 7; 12; 7-2014; 3536-35471935-51301935-5149CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-014-1367-xinfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-014-1367-xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:48:05Zoai:ri.conicet.gov.ar:11336/30963instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:48:06.108CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix
title Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix
spellingShingle Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix
Álvarez Cerimedo, María Soledad
Microencapsulation
Freeze Drying
Retention
Particle Size Distribution
title_short Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix
title_full Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix
title_fullStr Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix
title_full_unstemmed Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix
title_sort Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix
dc.creator.none.fl_str_mv Álvarez Cerimedo, María Soledad
Candal, Roberto Jorge
Herrera, Maria Lidia
author Álvarez Cerimedo, María Soledad
author_facet Álvarez Cerimedo, María Soledad
Candal, Roberto Jorge
Herrera, Maria Lidia
author_role author
author2 Candal, Roberto Jorge
Herrera, Maria Lidia
author2_role author
author
dc.subject.none.fl_str_mv Microencapsulation
Freeze Drying
Retention
Particle Size Distribution
topic Microencapsulation
Freeze Drying
Retention
Particle Size Distribution
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Foods supplemented with omega-3 fatty acids have attracted much attention in the past decade. However, it is difficult to protect polyunsaturated fatty acids from oxidation. Microencapsulation is a technological process used with the aim to protect oils against oxidation or chemical deterioration, to mask unpleasant flavors or retain aromas, and/or to powder polyunsaturated fatty acids for food fortification purposes. The objective of this study was to analyze physical properties and oxidation status of microencapsulated concentrated-from-fish oils. Powders were prepared from emulsions formulated with 10 wt.% of concentrated-from-fish oils as fat phase and 20 or 30 wt.% trehalose solution that also contained 0.5, 2.0, or 5.0 wt.% sodium caseinate as aqueous phase. Encapsulation efficiency was higher for powders coming from 20 wt.% trehalose emulsions, and the percentage of retention of core material increased with increasing sodium caseinate concentration. The powder prepared from 20 wt.% trehalose and 5 wt.% sodium caseinate showed the highest retention of core material. This powder had lower water content and an amorphous matrix. Matrix-assisted laser desorption ionization time-of-flight mass spectrometry method, used for this new application, allowed proving that trehalose/sodium caseinate matrix was efficient for microencapsulation of polyunsaturated oils and that concentrated-from-fish oils was protected from oxidation in powder form. Spectra were very similar to the original oil without any treatments. Most likely, the oxidation products found when core material was extracted were formed during extraction steps.
Fil: Álvarez Cerimedo, María Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
Fil: Candal, Roberto Jorge. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina. Universidad Nacional de San Martín. Instituto de Investigación e Ingeniería Ambiental; Argentina
Fil: Herrera, Maria Lidia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnología En Polimeros y Nanotecnología. Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnología En Polimeros y Nanotecnología; Argentina
description Foods supplemented with omega-3 fatty acids have attracted much attention in the past decade. However, it is difficult to protect polyunsaturated fatty acids from oxidation. Microencapsulation is a technological process used with the aim to protect oils against oxidation or chemical deterioration, to mask unpleasant flavors or retain aromas, and/or to powder polyunsaturated fatty acids for food fortification purposes. The objective of this study was to analyze physical properties and oxidation status of microencapsulated concentrated-from-fish oils. Powders were prepared from emulsions formulated with 10 wt.% of concentrated-from-fish oils as fat phase and 20 or 30 wt.% trehalose solution that also contained 0.5, 2.0, or 5.0 wt.% sodium caseinate as aqueous phase. Encapsulation efficiency was higher for powders coming from 20 wt.% trehalose emulsions, and the percentage of retention of core material increased with increasing sodium caseinate concentration. The powder prepared from 20 wt.% trehalose and 5 wt.% sodium caseinate showed the highest retention of core material. This powder had lower water content and an amorphous matrix. Matrix-assisted laser desorption ionization time-of-flight mass spectrometry method, used for this new application, allowed proving that trehalose/sodium caseinate matrix was efficient for microencapsulation of polyunsaturated oils and that concentrated-from-fish oils was protected from oxidation in powder form. Spectra were very similar to the original oil without any treatments. Most likely, the oxidation products found when core material was extracted were formed during extraction steps.
publishDate 2014
dc.date.none.fl_str_mv 2014-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/30963
Herrera, Maria Lidia; Candal, Roberto Jorge; Álvarez Cerimedo, María Soledad; Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix; Springer; Food and Bioprocess Technology; 7; 12; 7-2014; 3536-3547
1935-5130
1935-5149
CONICET Digital
CONICET
url http://hdl.handle.net/11336/30963
identifier_str_mv Herrera, Maria Lidia; Candal, Roberto Jorge; Álvarez Cerimedo, María Soledad; Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix; Springer; Food and Bioprocess Technology; 7; 12; 7-2014; 3536-3547
1935-5130
1935-5149
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-014-1367-x
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-014-1367-x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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