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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/33815
Acceder
id CONICETDig_7341839dc16fd5fad43bb39d68c1b803
oai_identifier_str oai:ri.conicet.gov.ar:11336/33815
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-09-29T10:42:39Zoai: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:34982025-09-29 10:42:39.727CONICET 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)
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_ 1844614459640774656
score 13.069144

Publicaciones similares