Microencapsulation of linseed oil by spray drying for functional food application

Autores
Gallardo, Gabriela; Guida, Leticia; Martinez, Vanina; López, Maria C.; Bernhardt, Dana Cecilia; Blasco, Ramiro; Pedroza Islas, Ruth; Hermida, Laura Graciela
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Health benefits associated to ω-3 fatty acids consumption together with the high susceptibility to oxidation of ω-3 containing oils have led to the development of microencapsulated oils for nutraceutical and food enrichment applications. The aim of this work is to obtain different formulations for linseed oil microencapsulation by spray-drying with high encapsulation efficiency and evaluate their resistance to oxidation through the accelerated Rancimat test. Four formulations were tested; using different combinations of gum arabic (GA), maltodextrin (MD), methyl cellulose (MC) and whey protein isolate (WPI). Microcapsules made of 100% GA and ternary mixtures of GA, MD and WPI presented the highest protection from oxidation and microencapsulation efficiencies higher than 90%. They also presented spherical structures with smooth surfaces which kept unaltered after 10-month storage. GA containing formulation was included in bread manufacturing. Fortified bread resulted similar in appearance to control bread without microcapsules, but α-linolenic acid content was reduced significantly after preparation.
Fil: Gallardo, Gabriela. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Guida, Leticia. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Martinez, Vanina. Instituto Nacional de Tecnología Industrial; Argentina
Fil: López, Maria C.. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Bernhardt, Dana Cecilia. Instituto Nacional de Tecnología Industrial; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Blasco, Ramiro. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Pedroza Islas, Ruth. Universidad Iberoamericana de México; México
Fil: Hermida, Laura Graciela. Instituto Nacional de Tecnología Industrial; Argentina
Materia
Linseed Oil
Microencapsulation
Rancimat Test
Functional Bread
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:11336/21615
Acceder
id CONICETDig_c09908eb30debe1e0f54066a8afcd15f
oai_identifier_str oai:ri.conicet.gov.ar:11336/21615
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Microencapsulation of linseed oil by spray drying for functional food applicationGallardo, GabrielaGuida, LeticiaMartinez, VaninaLópez, Maria C.Bernhardt, Dana CeciliaBlasco, RamiroPedroza Islas, RuthHermida, Laura GracielaLinseed OilMicroencapsulationRancimat TestFunctional Breadhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Health benefits associated to ω-3 fatty acids consumption together with the high susceptibility to oxidation of ω-3 containing oils have led to the development of microencapsulated oils for nutraceutical and food enrichment applications. The aim of this work is to obtain different formulations for linseed oil microencapsulation by spray-drying with high encapsulation efficiency and evaluate their resistance to oxidation through the accelerated Rancimat test. Four formulations were tested; using different combinations of gum arabic (GA), maltodextrin (MD), methyl cellulose (MC) and whey protein isolate (WPI). Microcapsules made of 100% GA and ternary mixtures of GA, MD and WPI presented the highest protection from oxidation and microencapsulation efficiencies higher than 90%. They also presented spherical structures with smooth surfaces which kept unaltered after 10-month storage. GA containing formulation was included in bread manufacturing. Fortified bread resulted similar in appearance to control bread without microcapsules, but α-linolenic acid content was reduced significantly after preparation.Fil: Gallardo, Gabriela. Instituto Nacional de Tecnología Industrial; ArgentinaFil: Guida, Leticia. Instituto Nacional de Tecnología Industrial; ArgentinaFil: Martinez, Vanina. Instituto Nacional de Tecnología Industrial; ArgentinaFil: López, Maria C.. Instituto Nacional de Tecnología Industrial; ArgentinaFil: Bernhardt, Dana Cecilia. Instituto Nacional de Tecnología Industrial; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Blasco, Ramiro. Instituto Nacional de Tecnología Industrial; ArgentinaFil: Pedroza Islas, Ruth. Universidad Iberoamericana de México; MéxicoFil: Hermida, Laura Graciela. Instituto Nacional de Tecnología Industrial; ArgentinaElsevier Science2013-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/21615Gallardo, Gabriela; Guida, Leticia; Martinez, Vanina; López, Maria C.; Bernhardt, Dana Cecilia; et al.; Microencapsulation of linseed oil by spray drying for functional food application; Elsevier Science; Food Research International; 52; 2; 1-2013; 473-4820963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2013.01.020info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996913000392info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:47:36Zoai:ri.conicet.gov.ar:11336/21615instacron: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 09:47:36.73CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Microencapsulation of linseed oil by spray drying for functional food application
title Microencapsulation of linseed oil by spray drying for functional food application
spellingShingle Microencapsulation of linseed oil by spray drying for functional food application
Gallardo, Gabriela
Linseed Oil
Microencapsulation
Rancimat Test
Functional Bread
title_short Microencapsulation of linseed oil by spray drying for functional food application
title_full Microencapsulation of linseed oil by spray drying for functional food application
title_fullStr Microencapsulation of linseed oil by spray drying for functional food application
title_full_unstemmed Microencapsulation of linseed oil by spray drying for functional food application
title_sort Microencapsulation of linseed oil by spray drying for functional food application
dc.creator.none.fl_str_mv Gallardo, Gabriela
Guida, Leticia
Martinez, Vanina
López, Maria C.
Bernhardt, Dana Cecilia
Blasco, Ramiro
Pedroza Islas, Ruth
Hermida, Laura Graciela
author Gallardo, Gabriela
author_facet Gallardo, Gabriela
Guida, Leticia
Martinez, Vanina
López, Maria C.
Bernhardt, Dana Cecilia
Blasco, Ramiro
Pedroza Islas, Ruth
Hermida, Laura Graciela
author_role author
author2 Guida, Leticia
Martinez, Vanina
López, Maria C.
Bernhardt, Dana Cecilia
Blasco, Ramiro
Pedroza Islas, Ruth
Hermida, Laura Graciela
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Linseed Oil
Microencapsulation
Rancimat Test
Functional Bread
topic Linseed Oil
Microencapsulation
Rancimat Test
Functional Bread
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Health benefits associated to ω-3 fatty acids consumption together with the high susceptibility to oxidation of ω-3 containing oils have led to the development of microencapsulated oils for nutraceutical and food enrichment applications. The aim of this work is to obtain different formulations for linseed oil microencapsulation by spray-drying with high encapsulation efficiency and evaluate their resistance to oxidation through the accelerated Rancimat test. Four formulations were tested; using different combinations of gum arabic (GA), maltodextrin (MD), methyl cellulose (MC) and whey protein isolate (WPI). Microcapsules made of 100% GA and ternary mixtures of GA, MD and WPI presented the highest protection from oxidation and microencapsulation efficiencies higher than 90%. They also presented spherical structures with smooth surfaces which kept unaltered after 10-month storage. GA containing formulation was included in bread manufacturing. Fortified bread resulted similar in appearance to control bread without microcapsules, but α-linolenic acid content was reduced significantly after preparation.
Fil: Gallardo, Gabriela. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Guida, Leticia. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Martinez, Vanina. Instituto Nacional de Tecnología Industrial; Argentina
Fil: López, Maria C.. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Bernhardt, Dana Cecilia. Instituto Nacional de Tecnología Industrial; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Blasco, Ramiro. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Pedroza Islas, Ruth. Universidad Iberoamericana de México; México
Fil: Hermida, Laura Graciela. Instituto Nacional de Tecnología Industrial; Argentina
description Health benefits associated to ω-3 fatty acids consumption together with the high susceptibility to oxidation of ω-3 containing oils have led to the development of microencapsulated oils for nutraceutical and food enrichment applications. The aim of this work is to obtain different formulations for linseed oil microencapsulation by spray-drying with high encapsulation efficiency and evaluate their resistance to oxidation through the accelerated Rancimat test. Four formulations were tested; using different combinations of gum arabic (GA), maltodextrin (MD), methyl cellulose (MC) and whey protein isolate (WPI). Microcapsules made of 100% GA and ternary mixtures of GA, MD and WPI presented the highest protection from oxidation and microencapsulation efficiencies higher than 90%. They also presented spherical structures with smooth surfaces which kept unaltered after 10-month storage. GA containing formulation was included in bread manufacturing. Fortified bread resulted similar in appearance to control bread without microcapsules, but α-linolenic acid content was reduced significantly after preparation.
publishDate 2013
dc.date.none.fl_str_mv 2013-01
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/11336/21615
Gallardo, Gabriela; Guida, Leticia; Martinez, Vanina; López, Maria C.; Bernhardt, Dana Cecilia; et al.; Microencapsulation of linseed oil by spray drying for functional food application; Elsevier Science; Food Research International; 52; 2; 1-2013; 473-482
0963-9969
CONICET Digital
CONICET
url http://hdl.handle.net/11336/21615
identifier_str_mv Gallardo, Gabriela; Guida, Leticia; Martinez, Vanina; López, Maria C.; Bernhardt, Dana Cecilia; et al.; Microencapsulation of linseed oil by spray drying for functional food application; Elsevier Science; Food Research International; 52; 2; 1-2013; 473-482
0963-9969
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.foodres.2013.01.020
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996913000392
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_ 1842268870850641920
score 13.13397

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