Physicochemical characterization and stability of chia oil microencapsulated with sodium caseinate and lactose by spray-drying
- Autores
- Ixtaina, Vanesa Yanet; Julio, Luciana Magdalena; Wagner, Jorge Ricardo; Nolasco, Susana Maria; Tomás, Mabel Cristina
- Año de publicación
- 2014
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Microencapsulation is an alternative to protect chia oil from the adverse influence of the environment, since this oil is susceptible to oxidation due to their high content of polyunsaturated fatty acids (PUFAs). The aim of this study was to investigate the influence of the operating conditions (homogenization pressure for emulsifying and spray-drying inlet/outlet temperatures) on the physicochemical properties of chia oil microencapsulated with sodium caseinate and lactose by spray-drying. Oil-in-water emulsions were prepared with 10 %wt/wt sodium caseinate, 10 %wt/wt lactose and 10 %wt/wt chia oil using a high pressure homogenizer at 400 and 600 bar. These emulsions were spray-dried at inlet/outlet temperatures of 135/70 °C and 170/90 °C. The microcapsules were approximately spherical in shape with some small pores and a polydisperse particle size distribution, recording moisture contents of 1.48–3.52 g/100 g (d.b.). The encapsulation efficiency was > 90% in all cases. The particle size distributions of parent and reconstituted emulsions displayed a unimodal distribution. The emulsion reconstituted of microcapsules obtained from emulsions at 400 bar presented a higher initial particle size (D [4,3] = 0.48–0.54 μm; D [3,2] = 0.31–0.33 μm) than those prepared at 600 bar (D [4,3] = 0.33–0.35 μm; D [3,2] = 0.24–0.25 μm). The dispersibility of microcapsules was assessed by measuring the change in droplet obscuration as a function of time. Physical stability of the different reconstituted emulsions was studied by recording the backscattering profiles (BS) as a function of the cell length and time. Regarding oxidative stability during storage, chia bulk oil showed higher peroxide values (PV) than microencapsulated oil during storage. The microcapsules obtained from emulsions at 600 bar showed higher PV than those at 400 bar. The results indicate that the microencapsulation process consisting of emulsification using high-pressure valve homogenizer and subsequent spray-drying is suitable for preparing sodium caseinate-lactose-based microcapsules containing chia oil.
Fil: Ixtaina, Vanesa Yanet. 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: Julio, Luciana Magdalena. 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: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria de Olavarria; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; Argentina
Fil: Tomás, Mabel Cristina. 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
-
Microcapsules
Chia Oil
Sodium Caseinate
Lactose
Emulsion
Spray-Drying - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/33815
Ver los metadatos del registro completo
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Physicochemical characterization and stability of chia oil microencapsulated with sodium caseinate and lactose by spray-dryingIxtaina, Vanesa YanetJulio, Luciana MagdalenaWagner, Jorge RicardoNolasco, Susana MariaTomás, Mabel CristinaMicrocapsulesChia OilSodium CaseinateLactoseEmulsionSpray-Dryinghttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Microencapsulation is an alternative to protect chia oil from the adverse influence of the environment, since this oil is susceptible to oxidation due to their high content of polyunsaturated fatty acids (PUFAs). The aim of this study was to investigate the influence of the operating conditions (homogenization pressure for emulsifying and spray-drying inlet/outlet temperatures) on the physicochemical properties of chia oil microencapsulated with sodium caseinate and lactose by spray-drying. Oil-in-water emulsions were prepared with 10 %wt/wt sodium caseinate, 10 %wt/wt lactose and 10 %wt/wt chia oil using a high pressure homogenizer at 400 and 600 bar. These emulsions were spray-dried at inlet/outlet temperatures of 135/70 °C and 170/90 °C. The microcapsules were approximately spherical in shape with some small pores and a polydisperse particle size distribution, recording moisture contents of 1.48–3.52 g/100 g (d.b.). The encapsulation efficiency was > 90% in all cases. The particle size distributions of parent and reconstituted emulsions displayed a unimodal distribution. The emulsion reconstituted of microcapsules obtained from emulsions at 400 bar presented a higher initial particle size (D [4,3] = 0.48–0.54 μm; D [3,2] = 0.31–0.33 μm) than those prepared at 600 bar (D [4,3] = 0.33–0.35 μm; D [3,2] = 0.24–0.25 μm). The dispersibility of microcapsules was assessed by measuring the change in droplet obscuration as a function of time. Physical stability of the different reconstituted emulsions was studied by recording the backscattering profiles (BS) as a function of the cell length and time. Regarding oxidative stability during storage, chia bulk oil showed higher peroxide values (PV) than microencapsulated oil during storage. The microcapsules obtained from emulsions at 600 bar showed higher PV than those at 400 bar. The results indicate that the microencapsulation process consisting of emulsification using high-pressure valve homogenizer and subsequent spray-drying is suitable for preparing sodium caseinate-lactose-based microcapsules containing chia oil.Fil: Ixtaina, Vanesa Yanet. 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: Julio, Luciana Magdalena. 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: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria de Olavarria; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; ArgentinaFil: Tomás, Mabel Cristina. 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; ArgentinaElsevier2014-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/33815Ixtaina, Vanesa Yanet; Julio, Luciana Magdalena; Wagner, Jorge Ricardo; Nolasco, Susana Maria; Tomás, Mabel Cristina; Physicochemical characterization and stability of chia oil microencapsulated with sodium caseinate and lactose by spray-drying; Elsevier; Powder Technology; 271; 11-2014; 26-340032-5910CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0032591014009048info:eu-repo/semantics/altIdentifier/doi/10.1016/j.powtec.2014.11.006info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:10:23Zoai:ri.conicet.gov.ar:11336/33815instacron: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 10:10:23.46CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Physicochemical characterization and stability of chia oil microencapsulated with sodium caseinate and lactose by spray-drying |
title |
Physicochemical characterization and stability of chia oil microencapsulated with sodium caseinate and lactose by spray-drying |
spellingShingle |
Physicochemical characterization and stability of chia oil microencapsulated with sodium caseinate and lactose by spray-drying Ixtaina, Vanesa Yanet Microcapsules Chia Oil Sodium Caseinate Lactose Emulsion Spray-Drying |
title_short |
Physicochemical characterization and stability of chia oil microencapsulated with sodium caseinate and lactose by spray-drying |
title_full |
Physicochemical characterization and stability of chia oil microencapsulated with sodium caseinate and lactose by spray-drying |
title_fullStr |
Physicochemical characterization and stability of chia oil microencapsulated with sodium caseinate and lactose by spray-drying |
title_full_unstemmed |
Physicochemical characterization and stability of chia oil microencapsulated with sodium caseinate and lactose by spray-drying |
title_sort |
Physicochemical characterization and stability of chia oil microencapsulated with sodium caseinate and lactose by spray-drying |
dc.creator.none.fl_str_mv |
Ixtaina, Vanesa Yanet Julio, Luciana Magdalena Wagner, Jorge Ricardo Nolasco, Susana Maria Tomás, Mabel Cristina |
author |
Ixtaina, Vanesa Yanet |
author_facet |
Ixtaina, Vanesa Yanet Julio, Luciana Magdalena Wagner, Jorge Ricardo Nolasco, Susana Maria Tomás, Mabel Cristina |
author_role |
author |
author2 |
Julio, Luciana Magdalena Wagner, Jorge Ricardo Nolasco, Susana Maria Tomás, Mabel Cristina |
author2_role |
author author author author |
dc.subject.none.fl_str_mv |
Microcapsules Chia Oil Sodium Caseinate Lactose Emulsion Spray-Drying |
topic |
Microcapsules Chia Oil Sodium Caseinate Lactose Emulsion Spray-Drying |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Microencapsulation is an alternative to protect chia oil from the adverse influence of the environment, since this oil is susceptible to oxidation due to their high content of polyunsaturated fatty acids (PUFAs). The aim of this study was to investigate the influence of the operating conditions (homogenization pressure for emulsifying and spray-drying inlet/outlet temperatures) on the physicochemical properties of chia oil microencapsulated with sodium caseinate and lactose by spray-drying. Oil-in-water emulsions were prepared with 10 %wt/wt sodium caseinate, 10 %wt/wt lactose and 10 %wt/wt chia oil using a high pressure homogenizer at 400 and 600 bar. These emulsions were spray-dried at inlet/outlet temperatures of 135/70 °C and 170/90 °C. The microcapsules were approximately spherical in shape with some small pores and a polydisperse particle size distribution, recording moisture contents of 1.48–3.52 g/100 g (d.b.). The encapsulation efficiency was > 90% in all cases. The particle size distributions of parent and reconstituted emulsions displayed a unimodal distribution. The emulsion reconstituted of microcapsules obtained from emulsions at 400 bar presented a higher initial particle size (D [4,3] = 0.48–0.54 μm; D [3,2] = 0.31–0.33 μm) than those prepared at 600 bar (D [4,3] = 0.33–0.35 μm; D [3,2] = 0.24–0.25 μm). The dispersibility of microcapsules was assessed by measuring the change in droplet obscuration as a function of time. Physical stability of the different reconstituted emulsions was studied by recording the backscattering profiles (BS) as a function of the cell length and time. Regarding oxidative stability during storage, chia bulk oil showed higher peroxide values (PV) than microencapsulated oil during storage. The microcapsules obtained from emulsions at 600 bar showed higher PV than those at 400 bar. The results indicate that the microencapsulation process consisting of emulsification using high-pressure valve homogenizer and subsequent spray-drying is suitable for preparing sodium caseinate-lactose-based microcapsules containing chia oil. Fil: Ixtaina, Vanesa Yanet. 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: Julio, Luciana Magdalena. 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: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria de Olavarria; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; Argentina Fil: Tomás, Mabel Cristina. 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 |
Microencapsulation is an alternative to protect chia oil from the adverse influence of the environment, since this oil is susceptible to oxidation due to their high content of polyunsaturated fatty acids (PUFAs). The aim of this study was to investigate the influence of the operating conditions (homogenization pressure for emulsifying and spray-drying inlet/outlet temperatures) on the physicochemical properties of chia oil microencapsulated with sodium caseinate and lactose by spray-drying. Oil-in-water emulsions were prepared with 10 %wt/wt sodium caseinate, 10 %wt/wt lactose and 10 %wt/wt chia oil using a high pressure homogenizer at 400 and 600 bar. These emulsions were spray-dried at inlet/outlet temperatures of 135/70 °C and 170/90 °C. The microcapsules were approximately spherical in shape with some small pores and a polydisperse particle size distribution, recording moisture contents of 1.48–3.52 g/100 g (d.b.). The encapsulation efficiency was > 90% in all cases. The particle size distributions of parent and reconstituted emulsions displayed a unimodal distribution. The emulsion reconstituted of microcapsules obtained from emulsions at 400 bar presented a higher initial particle size (D [4,3] = 0.48–0.54 μm; D [3,2] = 0.31–0.33 μm) than those prepared at 600 bar (D [4,3] = 0.33–0.35 μm; D [3,2] = 0.24–0.25 μm). The dispersibility of microcapsules was assessed by measuring the change in droplet obscuration as a function of time. Physical stability of the different reconstituted emulsions was studied by recording the backscattering profiles (BS) as a function of the cell length and time. Regarding oxidative stability during storage, chia bulk oil showed higher peroxide values (PV) than microencapsulated oil during storage. The microcapsules obtained from emulsions at 600 bar showed higher PV than those at 400 bar. The results indicate that the microencapsulation process consisting of emulsification using high-pressure valve homogenizer and subsequent spray-drying is suitable for preparing sodium caseinate-lactose-based microcapsules containing chia oil. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-11 |
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/11336/33815 Ixtaina, Vanesa Yanet; Julio, Luciana Magdalena; Wagner, Jorge Ricardo; Nolasco, Susana Maria; Tomás, Mabel Cristina; Physicochemical characterization and stability of chia oil microencapsulated with sodium caseinate and lactose by spray-drying; Elsevier; Powder Technology; 271; 11-2014; 26-34 0032-5910 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/33815 |
identifier_str_mv |
Ixtaina, Vanesa Yanet; Julio, Luciana Magdalena; Wagner, Jorge Ricardo; Nolasco, Susana Maria; Tomás, Mabel Cristina; Physicochemical characterization and stability of chia oil microencapsulated with sodium caseinate and lactose by spray-drying; Elsevier; Powder Technology; 271; 11-2014; 26-34 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/http://www.sciencedirect.com/science/article/pii/S0032591014009048 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.powtec.2014.11.006 |
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 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) |
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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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1842270117313904640 |
score |
13.13397 |