Encapsulation of fish oil in soybean protein particles by emulsification and spray drying

Autores
Di Giorgio, Luciana; Salgado, Pablo Rodrigo; Mauri, Adriana Noemi
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This manuscript reports a systematic study of encapsulation of fish oil into soybean microparticles by emulsification and subsequent spray drying in order to protect it from lipid autoxidation and/or facilitate its handling for incorporation into healthy food products. In particular, the effect of the formulation and the emulsification technique on the physicochemical properties of the resulting emulsions and encapsulates was evaluated. Two emulsifying processes and four protein:oil ratios were analyzed. Soy proteins managed to encapsulate the fish oil, masking its characteristic odor and its oily texture into matrix type microcapsules, as was observed by confocal microscopy. The emulsification process was determinant in the efficiency of drying and encapsulation as well as in the protection exerted on the oil oxidative stability. Although both, emulsifying and drying processes caused certain initial oil oxidation (verified by peroxide and TBA indexes), some of the studied systems showed a good perspective of oxidative stability over time (studied by accelerated rancimat test).
Fil: Di Giorgio, Luciana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Salgado, Pablo Rodrigo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Mauri, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
MICROENCAPSULATION
FISH OIL
SOYBEAN PROTEIN
O/W EMULSION
SPRAY DRYING
LIPID OXIDATION
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:11336/105846
Acceder
id CONICETDig_32f0605ca4e6a76cb0098330fda89fa6
oai_identifier_str oai:ri.conicet.gov.ar:11336/105846
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Encapsulation of fish oil in soybean protein particles by emulsification and spray dryingDi Giorgio, LucianaSalgado, Pablo RodrigoMauri, Adriana NoemiMICROENCAPSULATIONFISH OILSOYBEAN PROTEINO/W EMULSIONSPRAY DRYINGLIPID OXIDATIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This manuscript reports a systematic study of encapsulation of fish oil into soybean microparticles by emulsification and subsequent spray drying in order to protect it from lipid autoxidation and/or facilitate its handling for incorporation into healthy food products. In particular, the effect of the formulation and the emulsification technique on the physicochemical properties of the resulting emulsions and encapsulates was evaluated. Two emulsifying processes and four protein:oil ratios were analyzed. Soy proteins managed to encapsulate the fish oil, masking its characteristic odor and its oily texture into matrix type microcapsules, as was observed by confocal microscopy. The emulsification process was determinant in the efficiency of drying and encapsulation as well as in the protection exerted on the oil oxidative stability. Although both, emulsifying and drying processes caused certain initial oil oxidation (verified by peroxide and TBA indexes), some of the studied systems showed a good perspective of oxidative stability over time (studied by accelerated rancimat test).Fil: Di Giorgio, Luciana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Salgado, Pablo Rodrigo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Mauri, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier2019-02info: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/11336/105846Di Giorgio, Luciana; Salgado, Pablo Rodrigo; Mauri, Adriana Noemi; Encapsulation of fish oil in soybean protein particles by emulsification and spray drying; Elsevier; Food Hydrocolloids; 87; 2-2019; 891-9010268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2018.09.024info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X18313596info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:57:36Zoai:ri.conicet.gov.ar:11336/105846instacron: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 09:57:36.398CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Encapsulation of fish oil in soybean protein particles by emulsification and spray drying
title Encapsulation of fish oil in soybean protein particles by emulsification and spray drying
spellingShingle Encapsulation of fish oil in soybean protein particles by emulsification and spray drying
Di Giorgio, Luciana
MICROENCAPSULATION
FISH OIL
SOYBEAN PROTEIN
O/W EMULSION
SPRAY DRYING
LIPID OXIDATION
title_short Encapsulation of fish oil in soybean protein particles by emulsification and spray drying
title_full Encapsulation of fish oil in soybean protein particles by emulsification and spray drying
title_fullStr Encapsulation of fish oil in soybean protein particles by emulsification and spray drying
title_full_unstemmed Encapsulation of fish oil in soybean protein particles by emulsification and spray drying
title_sort Encapsulation of fish oil in soybean protein particles by emulsification and spray drying
dc.creator.none.fl_str_mv Di Giorgio, Luciana
Salgado, Pablo Rodrigo
Mauri, Adriana Noemi
author Di Giorgio, Luciana
author_facet Di Giorgio, Luciana
Salgado, Pablo Rodrigo
Mauri, Adriana Noemi
author_role author
author2 Salgado, Pablo Rodrigo
Mauri, Adriana Noemi
author2_role author
author
dc.subject.none.fl_str_mv MICROENCAPSULATION
FISH OIL
SOYBEAN PROTEIN
O/W EMULSION
SPRAY DRYING
LIPID OXIDATION
topic MICROENCAPSULATION
FISH OIL
SOYBEAN PROTEIN
O/W EMULSION
SPRAY DRYING
LIPID OXIDATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This manuscript reports a systematic study of encapsulation of fish oil into soybean microparticles by emulsification and subsequent spray drying in order to protect it from lipid autoxidation and/or facilitate its handling for incorporation into healthy food products. In particular, the effect of the formulation and the emulsification technique on the physicochemical properties of the resulting emulsions and encapsulates was evaluated. Two emulsifying processes and four protein:oil ratios were analyzed. Soy proteins managed to encapsulate the fish oil, masking its characteristic odor and its oily texture into matrix type microcapsules, as was observed by confocal microscopy. The emulsification process was determinant in the efficiency of drying and encapsulation as well as in the protection exerted on the oil oxidative stability. Although both, emulsifying and drying processes caused certain initial oil oxidation (verified by peroxide and TBA indexes), some of the studied systems showed a good perspective of oxidative stability over time (studied by accelerated rancimat test).
Fil: Di Giorgio, Luciana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Salgado, Pablo Rodrigo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Mauri, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description This manuscript reports a systematic study of encapsulation of fish oil into soybean microparticles by emulsification and subsequent spray drying in order to protect it from lipid autoxidation and/or facilitate its handling for incorporation into healthy food products. In particular, the effect of the formulation and the emulsification technique on the physicochemical properties of the resulting emulsions and encapsulates was evaluated. Two emulsifying processes and four protein:oil ratios were analyzed. Soy proteins managed to encapsulate the fish oil, masking its characteristic odor and its oily texture into matrix type microcapsules, as was observed by confocal microscopy. The emulsification process was determinant in the efficiency of drying and encapsulation as well as in the protection exerted on the oil oxidative stability. Although both, emulsifying and drying processes caused certain initial oil oxidation (verified by peroxide and TBA indexes), some of the studied systems showed a good perspective of oxidative stability over time (studied by accelerated rancimat test).
publishDate 2019
dc.date.none.fl_str_mv 2019-02
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/11336/105846
Di Giorgio, Luciana; Salgado, Pablo Rodrigo; Mauri, Adriana Noemi; Encapsulation of fish oil in soybean protein particles by emulsification and spray drying; Elsevier; Food Hydrocolloids; 87; 2-2019; 891-901
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/105846
identifier_str_mv Di Giorgio, Luciana; Salgado, Pablo Rodrigo; Mauri, Adriana Noemi; Encapsulation of fish oil in soybean protein particles by emulsification and spray drying; Elsevier; Food Hydrocolloids; 87; 2-2019; 891-901
0268-005X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2018.09.024
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X18313596
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
publisher.none.fl_str_mv Elsevier
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
_version_ 1842269471553617920
score 13.13397

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