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 nonheated/ 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 e2.23% 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 323e551 kg/m3 and 244e301 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Ciencias Exactas
Chia oil
Omega-3 fatty acids
Microencapsulation
Physicochemical properties
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/108600
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/108600
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
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 CristinaCiencias ExactasChia oilOmega-3 fatty acidsMicroencapsulationPhysicochemical propertiesThis 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 nonheated/ 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 e2.23% 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 323e551 kg/m3 and 244e301 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.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf408-417http://sedici.unlp.edu.ar/handle/10915/108600enginfo:eu-repo/semantics/altIdentifier/issn/0023-6438info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2017.08.010info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-03T10:56:48Zoai:sedici.unlp.edu.ar:10915/108600Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-03 10:56:48.424SEDICI (UNLP) - Universidad Nacional de La Platafalse
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
Ciencias Exactas
Chia oil
Omega-3 fatty acids
Microencapsulation
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 Ciencias Exactas
Chia oil
Omega-3 fatty acids
Microencapsulation
Physicochemical properties
topic Ciencias Exactas
Chia oil
Omega-3 fatty acids
Microencapsulation
Physicochemical properties
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 nonheated/ 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 e2.23% 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 323e551 kg/m3 and 244e301 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
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 nonheated/ 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 e2.23% 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 323e551 kg/m3 and 244e301 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
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/108600
url http://sedici.unlp.edu.ar/handle/10915/108600
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/0023-6438
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2017.08.010
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
408-417
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.13397

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