Influence of the emulsion homogenization method on the stability of chia oil microencapsulated by spray drying
| Autor: | Melicia Cintia Galdeano, Anderson Eduardo Alcântara de Lima, Nataly Albuquerque dos Santos, Renata V. Tonon, Raul Rosenhaim, Angela Maria Tribuzy de Magalhães Cordeiro, Ana Iraidy S. Brígida, Mariana da Costa Mattos, Ana Luiza Mattos Braga, Maristela Alves Alcântara |
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| Rok vydání: | 2019 |
| Předmět: |
Materials science
food.ingredient biology General Chemical Engineering 02 engineering and technology 021001 nanoscience & nanotechnology Maltodextrin Whey protein isolate chemistry.chemical_compound food 020401 chemical engineering Chemical engineering chemistry Lipid oxidation Spray drying Emulsion biology.protein Gum arabic Particle size 0204 chemical engineering Microparticle 0210 nano-technology |
| Zdroj: | Powder Technology. 354:877-885 |
| ISSN: | 0032-5910 |
| DOI: | 10.1016/j.powtec.2019.06.026 |
| Popis: | The objective of this work was to evaluate the influence of the homogenization method, ultrasound or rotor-stator, on the properties of emulsions formed with chia oil (Salvia hispanica L.) and on the stability of this powder oil. Microencapsulation was performed by spray drying, using as a wall material a mixture of maltodextrin 10DE, maltodextrin 20DE, whey protein isolate and gum arabic (40/40/15/5). The characterization of the microparticles was performed by moisture, particle size, surface oil, encapsulated oil, encapsulation efficiency, morphology, lipid oxidation and oxidative stability. The use of ultrasound promoted a significant reduction in droplet size (4.62 to 0.48 μm) and a considerable increase in encapsulation efficiency (42 to 96%). In this way, it was possible to obtain a microparticle of chia oil with concentration of oil of industrial interest (30% w/w) with high encapsulation efficiency and good oxidative stability, using the green ultrasonic technology for the oil homogenization stage. |
| Databáze: | OpenAIRE |
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