Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation
- Autores
- González, Agustín; Martinez, Marcela Lilian; Paredes, Alejandro Javier; Leon, Alberto Edel; Ribotta, Pablo Daniel
- Año de publicación
- 2016
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- A study of the microencapsulation process of omega-3 rich oil extracted from chia (Salvia hispanica L.) seeds was carried out, which included a comparative analysis of the microcapsules obtained by the spray- and freeze-drying methods using isolated soy proteins and maltodextrin as wall materials at different proportions. Color characterization of the obtained powders was performed and revealed a darker and yellower appearance of the freeze-dried samples compared with the spray-dried ones. Moisture content was measured for each sample and all presented values around 3.5%. The SEM micrographs revealed that spray-dried microcapsules can occur individually or may form clusters or aggregates, with the particles exhibiting a size range varying from 4 to 10 µm. Encapsulation efficiency was measured, with no significant differences found between drying methods or on varying the proportion of wall components (all samples presented values of aproximately 60%). The oxidative stability of microencapsulated oils under accelerated oxidative conditions revealed protection factors 2-fold higher for all samples. In addition, microencapsulated oil stored under 25 ºC revealed lower hydroperoxide values than those of unencapsulated oil throughout the whole storage test. Finally, oil encapsulated in SPI microcapsules also showed lower HPV values than that of the acceptable limit for virgin and cold-pressed vegetable oils (15 meq. O2/kg oil) during the storage test, while unencapsulated oil attained the acceptable limit in 62 days. This result represents an increase in the time of the oil shelf life of between 30 and 48%.
Fil: González, Agustín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Martinez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Paredes, Alejandro Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica; Argentina
Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina - Materia
-
MICROCAPSULAS
CHIA
ACEITE - Nivel de accesibilidad
- acceso embargado
- 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:11336/23760
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Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulationGonzález, AgustínMartinez, Marcela LilianParedes, Alejandro JavierLeon, Alberto EdelRibotta, Pablo DanielMICROCAPSULASCHIAACEITEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2https://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2A study of the microencapsulation process of omega-3 rich oil extracted from chia (Salvia hispanica L.) seeds was carried out, which included a comparative analysis of the microcapsules obtained by the spray- and freeze-drying methods using isolated soy proteins and maltodextrin as wall materials at different proportions. Color characterization of the obtained powders was performed and revealed a darker and yellower appearance of the freeze-dried samples compared with the spray-dried ones. Moisture content was measured for each sample and all presented values around 3.5%. The SEM micrographs revealed that spray-dried microcapsules can occur individually or may form clusters or aggregates, with the particles exhibiting a size range varying from 4 to 10 µm. Encapsulation efficiency was measured, with no significant differences found between drying methods or on varying the proportion of wall components (all samples presented values of aproximately 60%). The oxidative stability of microencapsulated oils under accelerated oxidative conditions revealed protection factors 2-fold higher for all samples. In addition, microencapsulated oil stored under 25 ºC revealed lower hydroperoxide values than those of unencapsulated oil throughout the whole storage test. Finally, oil encapsulated in SPI microcapsules also showed lower HPV values than that of the acceptable limit for virgin and cold-pressed vegetable oils (15 meq. O2/kg oil) during the storage test, while unencapsulated oil attained the acceptable limit in 62 days. This result represents an increase in the time of the oil shelf life of between 30 and 48%.Fil: González, Agustín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Martinez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Paredes, Alejandro Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica; ArgentinaFil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaElsevier Science Sa2016-07-15info:eu-repo/date/embargoEnd/2018-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/23760González, Agustín; Martinez, Marcela Lilian; Paredes, Alejandro Javier; Leon, Alberto Edel; Ribotta, Pablo Daniel; Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation; Elsevier Science Sa; Powder Technology; 301; 15-7-2016; 868-8750032-5910CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S003259101630420Xinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.powtec.2016.07.026info:eu-repo/semantics/embargoedAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:50:47Zoai:ri.conicet.gov.ar:11336/23760instacron: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 09:50:47.588CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation |
title |
Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation |
spellingShingle |
Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation González, Agustín MICROCAPSULAS CHIA ACEITE |
title_short |
Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation |
title_full |
Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation |
title_fullStr |
Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation |
title_full_unstemmed |
Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation |
title_sort |
Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation |
dc.creator.none.fl_str_mv |
González, Agustín Martinez, Marcela Lilian Paredes, Alejandro Javier Leon, Alberto Edel Ribotta, Pablo Daniel |
author |
González, Agustín |
author_facet |
González, Agustín Martinez, Marcela Lilian Paredes, Alejandro Javier Leon, Alberto Edel Ribotta, Pablo Daniel |
author_role |
author |
author2 |
Martinez, Marcela Lilian Paredes, Alejandro Javier Leon, Alberto Edel Ribotta, Pablo Daniel |
author2_role |
author author author author |
dc.subject.none.fl_str_mv |
MICROCAPSULAS CHIA ACEITE |
topic |
MICROCAPSULAS CHIA ACEITE |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
A study of the microencapsulation process of omega-3 rich oil extracted from chia (Salvia hispanica L.) seeds was carried out, which included a comparative analysis of the microcapsules obtained by the spray- and freeze-drying methods using isolated soy proteins and maltodextrin as wall materials at different proportions. Color characterization of the obtained powders was performed and revealed a darker and yellower appearance of the freeze-dried samples compared with the spray-dried ones. Moisture content was measured for each sample and all presented values around 3.5%. The SEM micrographs revealed that spray-dried microcapsules can occur individually or may form clusters or aggregates, with the particles exhibiting a size range varying from 4 to 10 µm. Encapsulation efficiency was measured, with no significant differences found between drying methods or on varying the proportion of wall components (all samples presented values of aproximately 60%). The oxidative stability of microencapsulated oils under accelerated oxidative conditions revealed protection factors 2-fold higher for all samples. In addition, microencapsulated oil stored under 25 ºC revealed lower hydroperoxide values than those of unencapsulated oil throughout the whole storage test. Finally, oil encapsulated in SPI microcapsules also showed lower HPV values than that of the acceptable limit for virgin and cold-pressed vegetable oils (15 meq. O2/kg oil) during the storage test, while unencapsulated oil attained the acceptable limit in 62 days. This result represents an increase in the time of the oil shelf life of between 30 and 48%. Fil: González, Agustín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina Fil: Martinez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina Fil: Paredes, Alejandro Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica; Argentina Fil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina |
description |
A study of the microencapsulation process of omega-3 rich oil extracted from chia (Salvia hispanica L.) seeds was carried out, which included a comparative analysis of the microcapsules obtained by the spray- and freeze-drying methods using isolated soy proteins and maltodextrin as wall materials at different proportions. Color characterization of the obtained powders was performed and revealed a darker and yellower appearance of the freeze-dried samples compared with the spray-dried ones. Moisture content was measured for each sample and all presented values around 3.5%. The SEM micrographs revealed that spray-dried microcapsules can occur individually or may form clusters or aggregates, with the particles exhibiting a size range varying from 4 to 10 µm. Encapsulation efficiency was measured, with no significant differences found between drying methods or on varying the proportion of wall components (all samples presented values of aproximately 60%). The oxidative stability of microencapsulated oils under accelerated oxidative conditions revealed protection factors 2-fold higher for all samples. In addition, microencapsulated oil stored under 25 ºC revealed lower hydroperoxide values than those of unencapsulated oil throughout the whole storage test. Finally, oil encapsulated in SPI microcapsules also showed lower HPV values than that of the acceptable limit for virgin and cold-pressed vegetable oils (15 meq. O2/kg oil) during the storage test, while unencapsulated oil attained the acceptable limit in 62 days. This result represents an increase in the time of the oil shelf life of between 30 and 48%. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-07-15 info:eu-repo/date/embargoEnd/2018-08-01 |
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/11336/23760 González, Agustín; Martinez, Marcela Lilian; Paredes, Alejandro Javier; Leon, Alberto Edel; Ribotta, Pablo Daniel; Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation; Elsevier Science Sa; Powder Technology; 301; 15-7-2016; 868-875 0032-5910 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/23760 |
identifier_str_mv |
González, Agustín; Martinez, Marcela Lilian; Paredes, Alejandro Javier; Leon, Alberto Edel; Ribotta, Pablo Daniel; Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation; Elsevier Science Sa; Powder Technology; 301; 15-7-2016; 868-875 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/S003259101630420X info:eu-repo/semantics/altIdentifier/doi/10.1016/j.powtec.2016.07.026 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/embargoedAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
embargoedAccess |
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 application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier Science Sa |
publisher.none.fl_str_mv |
Elsevier Science Sa |
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_ |
1842269053525164032 |
score |
13.13397 |