Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios

Autores
Copado, Claudia Noelia; Diehl, Bernd W.K.; Ixtaina, Vanesa Yanet; Tomás, Mabel Cristina
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This research studies the physical properties of microcapsules formulated with different concentrations of chia oil, using Maillard Reaction Products (MRPs) with different protein:carbohydrate ratio as encapsulants. Microcapsules were obtained from freeze-drying of O/W emulsions composed by non-heated/heated aqueous phases containing NaCas (10%wt) and lactose (10 or 20% wt/wt) blends. Chia oil (10, 15 or 20%wt/wt) constituted the oil phases. The moisture content of microcapsules was 0.31–2.23% d.b., while the water activity was ∼0.500. The dispersibility and color were also studied. The microencapsulation efficiency varied between 41.43 and 83.95%. The bulk density was 323–551 kg/m3 and 244–301 kg/m3 for tapped and aerated density, respectively. All microcapsules exhibited an outer topography characterized by flakes and agglomerates without cracks or dents. The particle size distribution and D[3,2] of reconstituted emulsions were analyzed. The heat treatment improved the protection of chia oil against lipid oxidation in most samples, partially due to the antioxidant properties of the MRPs. Also, the oil content and the protein:carbohydrate ratio affected de oxidative stability. Thus, MRPs produced by heat treatment of NaCas-lactose mixture with different protein:carbohydrate ratios were effective for conferring microencapsulated chia oil additional oxidative stability.
Fil: Copado, Claudia Noelia. 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: Diehl, Bernd W.K.. Spectral Service GmbH Laboratorium fur Auftragsanalytik; Alemania
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: 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
Chia Oil
Microencapsulation
Omega-3 Fatty Acids
Physicochemical Properties
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:11336/49983
Acceder
id CONICETDig_94ccd2a25647126dcc690d63a7375afe
oai_identifier_str oai:ri.conicet.gov.ar:11336/49983
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratiosCopado, Claudia NoeliaDiehl, Bernd W.K.Ixtaina, Vanesa YanetTomás, Mabel CristinaChia OilMicroencapsulationOmega-3 Fatty AcidsPhysicochemical Propertieshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This research studies the physical properties of microcapsules formulated with different concentrations of chia oil, using Maillard Reaction Products (MRPs) with different protein:carbohydrate ratio as encapsulants. Microcapsules were obtained from freeze-drying of O/W emulsions composed by non-heated/heated aqueous phases containing NaCas (10%wt) and lactose (10 or 20% wt/wt) blends. Chia oil (10, 15 or 20%wt/wt) constituted the oil phases. The moisture content of microcapsules was 0.31–2.23% d.b., while the water activity was ∼0.500. The dispersibility and color were also studied. The microencapsulation efficiency varied between 41.43 and 83.95%. The bulk density was 323–551 kg/m3 and 244–301 kg/m3 for tapped and aerated density, respectively. All microcapsules exhibited an outer topography characterized by flakes and agglomerates without cracks or dents. The particle size distribution and D[3,2] of reconstituted emulsions were analyzed. The heat treatment improved the protection of chia oil against lipid oxidation in most samples, partially due to the antioxidant properties of the MRPs. Also, the oil content and the protein:carbohydrate ratio affected de oxidative stability. Thus, MRPs produced by heat treatment of NaCas-lactose mixture with different protein:carbohydrate ratios were effective for conferring microencapsulated chia oil additional oxidative stability.Fil: Copado, Claudia Noelia. 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: Diehl, Bernd W.K.. Spectral Service GmbH Laboratorium fur Auftragsanalytik; AlemaniaFil: 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: 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; ArgentinaElsevier Science2017-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/49983Copado, Claudia Noelia; Diehl, Bernd W.K.; Ixtaina, Vanesa Yanet; Tomás, Mabel Cristina; Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios; Elsevier Science; LWT - Food Science and Technology; 86; 12-2017; 408-4170023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2017.08.010info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643817305789info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:48:45Zoai:ri.conicet.gov.ar:11336/49983instacron: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 09:48:45.969CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios
title Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios
spellingShingle Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios
Copado, Claudia Noelia
Chia Oil
Microencapsulation
Omega-3 Fatty Acids
Physicochemical Properties
title_short Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios
title_full Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios
title_fullStr Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios
title_full_unstemmed Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios
title_sort Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios
dc.creator.none.fl_str_mv Copado, Claudia Noelia
Diehl, Bernd W.K.
Ixtaina, Vanesa Yanet
Tomás, Mabel Cristina
author Copado, Claudia Noelia
author_facet Copado, Claudia Noelia
Diehl, Bernd W.K.
Ixtaina, Vanesa Yanet
Tomás, Mabel Cristina
author_role author
author2 Diehl, Bernd W.K.
Ixtaina, Vanesa Yanet
Tomás, Mabel Cristina
author2_role author
author
author
dc.subject.none.fl_str_mv Chia Oil
Microencapsulation
Omega-3 Fatty Acids
Physicochemical Properties
topic Chia Oil
Microencapsulation
Omega-3 Fatty Acids
Physicochemical Properties
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 research studies the physical properties of microcapsules formulated with different concentrations of chia oil, using Maillard Reaction Products (MRPs) with different protein:carbohydrate ratio as encapsulants. Microcapsules were obtained from freeze-drying of O/W emulsions composed by non-heated/heated aqueous phases containing NaCas (10%wt) and lactose (10 or 20% wt/wt) blends. Chia oil (10, 15 or 20%wt/wt) constituted the oil phases. The moisture content of microcapsules was 0.31–2.23% d.b., while the water activity was ∼0.500. The dispersibility and color were also studied. The microencapsulation efficiency varied between 41.43 and 83.95%. The bulk density was 323–551 kg/m3 and 244–301 kg/m3 for tapped and aerated density, respectively. All microcapsules exhibited an outer topography characterized by flakes and agglomerates without cracks or dents. The particle size distribution and D[3,2] of reconstituted emulsions were analyzed. The heat treatment improved the protection of chia oil against lipid oxidation in most samples, partially due to the antioxidant properties of the MRPs. Also, the oil content and the protein:carbohydrate ratio affected de oxidative stability. Thus, MRPs produced by heat treatment of NaCas-lactose mixture with different protein:carbohydrate ratios were effective for conferring microencapsulated chia oil additional oxidative stability.
Fil: Copado, Claudia Noelia. 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: Diehl, Bernd W.K.. Spectral Service GmbH Laboratorium fur Auftragsanalytik; Alemania
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: 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 This research studies the physical properties of microcapsules formulated with different concentrations of chia oil, using Maillard Reaction Products (MRPs) with different protein:carbohydrate ratio as encapsulants. Microcapsules were obtained from freeze-drying of O/W emulsions composed by non-heated/heated aqueous phases containing NaCas (10%wt) and lactose (10 or 20% wt/wt) blends. Chia oil (10, 15 or 20%wt/wt) constituted the oil phases. The moisture content of microcapsules was 0.31–2.23% d.b., while the water activity was ∼0.500. The dispersibility and color were also studied. The microencapsulation efficiency varied between 41.43 and 83.95%. The bulk density was 323–551 kg/m3 and 244–301 kg/m3 for tapped and aerated density, respectively. All microcapsules exhibited an outer topography characterized by flakes and agglomerates without cracks or dents. The particle size distribution and D[3,2] of reconstituted emulsions were analyzed. The heat treatment improved the protection of chia oil against lipid oxidation in most samples, partially due to the antioxidant properties of the MRPs. Also, the oil content and the protein:carbohydrate ratio affected de oxidative stability. Thus, MRPs produced by heat treatment of NaCas-lactose mixture with different protein:carbohydrate ratios were effective for conferring microencapsulated chia oil additional oxidative stability.
publishDate 2017
dc.date.none.fl_str_mv 2017-12
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/11336/49983
Copado, Claudia Noelia; Diehl, Bernd W.K.; Ixtaina, Vanesa Yanet; Tomás, Mabel Cristina; Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios; Elsevier Science; LWT - Food Science and Technology; 86; 12-2017; 408-417
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/49983
identifier_str_mv Copado, Claudia Noelia; Diehl, Bernd W.K.; Ixtaina, Vanesa Yanet; Tomás, Mabel Cristina; Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios; Elsevier Science; LWT - Food Science and Technology; 86; 12-2017; 408-417
0023-6438
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.lwt.2017.08.010
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643817305789
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
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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_ 1842268938107355136
score 13.13397

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