Characterisation of freeze-dried flaxseed oil microcapsules obtained by multilayer emulsions

Autores
Fioramonti, Silvana Alejandra; Rubiolo, Amelia Catalina; Santiago, Liliana Gabriela
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this study was to obtain and characterise freeze-dried flaxseed oil microcapsules containing variable maltodextrin concentrations and to evaluate the influence of microencapsulation processing steps on the oxidative stability of the oil. Multilayer emulsions were obtained by performing sodium alginate electrostatic deposition onto whey protein isolate coated oil droplets at pH 5. Maltodextrin was also added in different concentrations (0–20 wt%), and the systems were then freeze-dried. Powdered microcapsules were characterised through scanning electron microscopy, encapsulation efficiency and water activity determinations. Oxidative stability of flaxseed oil was also examined by measuring peroxide values and thiobarbituric reactive substances to evaluate primary and secondary oxidation, respectively, at different processing steps. Encapsulation efficiency above 90% was reported in powders containing the highest maltodextrin concentration. Water activity of freeze-dried microcapsules ranged between 0.14 and 0.33, and increased when increasing maltodextrin concentration. However, ultrasonic emulsification and freeze-drying process seemed to have contributed significantly to oxidation of the oil, thus affecting powdered microcapsules oxidative stability. These results could contribute to expand scientific knowledge to improve designing of functional ingredients.
Fil: Fioramonti, Silvana Alejandra. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rubiolo, Amelia Catalina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Santiago, Liliana Gabriela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
FLAXSEED OIL
FREEZE-DRYING
LIPID OXIDATION
MICROENCAPSULATION
MULTILAYER EMULSIONS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/72779
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/72779
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characterisation of freeze-dried flaxseed oil microcapsules obtained by multilayer emulsionsFioramonti, Silvana AlejandraRubiolo, Amelia CatalinaSantiago, Liliana GabrielaFLAXSEED OILFREEZE-DRYINGLIPID OXIDATIONMICROENCAPSULATIONMULTILAYER EMULSIONShttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2The aim of this study was to obtain and characterise freeze-dried flaxseed oil microcapsules containing variable maltodextrin concentrations and to evaluate the influence of microencapsulation processing steps on the oxidative stability of the oil. Multilayer emulsions were obtained by performing sodium alginate electrostatic deposition onto whey protein isolate coated oil droplets at pH 5. Maltodextrin was also added in different concentrations (0–20 wt%), and the systems were then freeze-dried. Powdered microcapsules were characterised through scanning electron microscopy, encapsulation efficiency and water activity determinations. Oxidative stability of flaxseed oil was also examined by measuring peroxide values and thiobarbituric reactive substances to evaluate primary and secondary oxidation, respectively, at different processing steps. Encapsulation efficiency above 90% was reported in powders containing the highest maltodextrin concentration. Water activity of freeze-dried microcapsules ranged between 0.14 and 0.33, and increased when increasing maltodextrin concentration. However, ultrasonic emulsification and freeze-drying process seemed to have contributed significantly to oxidation of the oil, thus affecting powdered microcapsules oxidative stability. These results could contribute to expand scientific knowledge to improve designing of functional ingredients.Fil: Fioramonti, Silvana Alejandra. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rubiolo, Amelia Catalina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Santiago, Liliana Gabriela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier Science Sa2017-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/72779Fioramonti, Silvana Alejandra; Rubiolo, Amelia Catalina; Santiago, Liliana Gabriela; Characterisation of freeze-dried flaxseed oil microcapsules obtained by multilayer emulsions; Elsevier Science Sa; Powder Technology; 319; 9-2017; 238-2440032-5910CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0032591017305119info:eu-repo/semantics/altIdentifier/doi/10.1016/j.powtec.2017.06.052info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:59:07Zoai:ri.conicet.gov.ar:11336/72779instacron: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 09:59:08.02CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characterisation of freeze-dried flaxseed oil microcapsules obtained by multilayer emulsions
title Characterisation of freeze-dried flaxseed oil microcapsules obtained by multilayer emulsions
spellingShingle Characterisation of freeze-dried flaxseed oil microcapsules obtained by multilayer emulsions
Fioramonti, Silvana Alejandra
FLAXSEED OIL
FREEZE-DRYING
LIPID OXIDATION
MICROENCAPSULATION
MULTILAYER EMULSIONS
title_short Characterisation of freeze-dried flaxseed oil microcapsules obtained by multilayer emulsions
title_full Characterisation of freeze-dried flaxseed oil microcapsules obtained by multilayer emulsions
title_fullStr Characterisation of freeze-dried flaxseed oil microcapsules obtained by multilayer emulsions
title_full_unstemmed Characterisation of freeze-dried flaxseed oil microcapsules obtained by multilayer emulsions
title_sort Characterisation of freeze-dried flaxseed oil microcapsules obtained by multilayer emulsions
dc.creator.none.fl_str_mv Fioramonti, Silvana Alejandra
Rubiolo, Amelia Catalina
Santiago, Liliana Gabriela
author Fioramonti, Silvana Alejandra
author_facet Fioramonti, Silvana Alejandra
Rubiolo, Amelia Catalina
Santiago, Liliana Gabriela
author_role author
author2 Rubiolo, Amelia Catalina
Santiago, Liliana Gabriela
author2_role author
author
dc.subject.none.fl_str_mv FLAXSEED OIL
FREEZE-DRYING
LIPID OXIDATION
MICROENCAPSULATION
MULTILAYER EMULSIONS
topic FLAXSEED OIL
FREEZE-DRYING
LIPID OXIDATION
MICROENCAPSULATION
MULTILAYER EMULSIONS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of this study was to obtain and characterise freeze-dried flaxseed oil microcapsules containing variable maltodextrin concentrations and to evaluate the influence of microencapsulation processing steps on the oxidative stability of the oil. Multilayer emulsions were obtained by performing sodium alginate electrostatic deposition onto whey protein isolate coated oil droplets at pH 5. Maltodextrin was also added in different concentrations (0–20 wt%), and the systems were then freeze-dried. Powdered microcapsules were characterised through scanning electron microscopy, encapsulation efficiency and water activity determinations. Oxidative stability of flaxseed oil was also examined by measuring peroxide values and thiobarbituric reactive substances to evaluate primary and secondary oxidation, respectively, at different processing steps. Encapsulation efficiency above 90% was reported in powders containing the highest maltodextrin concentration. Water activity of freeze-dried microcapsules ranged between 0.14 and 0.33, and increased when increasing maltodextrin concentration. However, ultrasonic emulsification and freeze-drying process seemed to have contributed significantly to oxidation of the oil, thus affecting powdered microcapsules oxidative stability. These results could contribute to expand scientific knowledge to improve designing of functional ingredients.
Fil: Fioramonti, Silvana Alejandra. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rubiolo, Amelia Catalina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Santiago, Liliana Gabriela. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The aim of this study was to obtain and characterise freeze-dried flaxseed oil microcapsules containing variable maltodextrin concentrations and to evaluate the influence of microencapsulation processing steps on the oxidative stability of the oil. Multilayer emulsions were obtained by performing sodium alginate electrostatic deposition onto whey protein isolate coated oil droplets at pH 5. Maltodextrin was also added in different concentrations (0–20 wt%), and the systems were then freeze-dried. Powdered microcapsules were characterised through scanning electron microscopy, encapsulation efficiency and water activity determinations. Oxidative stability of flaxseed oil was also examined by measuring peroxide values and thiobarbituric reactive substances to evaluate primary and secondary oxidation, respectively, at different processing steps. Encapsulation efficiency above 90% was reported in powders containing the highest maltodextrin concentration. Water activity of freeze-dried microcapsules ranged between 0.14 and 0.33, and increased when increasing maltodextrin concentration. However, ultrasonic emulsification and freeze-drying process seemed to have contributed significantly to oxidation of the oil, thus affecting powdered microcapsules oxidative stability. These results could contribute to expand scientific knowledge to improve designing of functional ingredients.
publishDate 2017
dc.date.none.fl_str_mv 2017-09
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/11336/72779
Fioramonti, Silvana Alejandra; Rubiolo, Amelia Catalina; Santiago, Liliana Gabriela; Characterisation of freeze-dried flaxseed oil microcapsules obtained by multilayer emulsions; Elsevier Science Sa; Powder Technology; 319; 9-2017; 238-244
0032-5910
CONICET Digital
CONICET
url http://hdl.handle.net/11336/72779
identifier_str_mv Fioramonti, Silvana Alejandra; Rubiolo, Amelia Catalina; Santiago, Liliana Gabriela; Characterisation of freeze-dried flaxseed oil microcapsules obtained by multilayer emulsions; Elsevier Science Sa; Powder Technology; 319; 9-2017; 238-244
0032-5910
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0032591017305119
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.powtec.2017.06.052
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science Sa
publisher.none.fl_str_mv Elsevier Science Sa
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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score 13.13397

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