Study of combined methods for omega-3 microencapsulation

• Grant number: 15/12398-4
• Support Opportunities: Regular Research Grants
• Duration: February 01, 2016 - January 31, 2018
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Ana Lúcia Fadini
• Grantee: Ana Lúcia Fadini
• Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
• Associated researchers: Izabela Dutra Alvim ; Rodney Alexandre Ferreira Rodrigues

Abstract

Due to the increasing number of scientific evidence to support the importance of omega-3 fatty acids in the prevention and treatment of various diseases, the food industry has shown interest in using them. These polyunsaturated fatty acids are highly sensitive to oxidation and have undesirable odor and flavor. This project aims to develop a milk chocolate dragées product containing these fatty acids and the microencapsulation technology was chosen in order to form a physical barrier to protect the omega-3, slow its oxidation, mask undesirable odors and flavors and promote a controlled release. The microencapsulation technologies by spray drying and chilling will be combined. Initially the microparticles containing omega-3 will be obtained by spray drying and it will be used as wall material a mixture of skimmed milk, acacia gum and grape juice, which was selected according to the application in which the microparticles will be tested i.e chocolate dragées. Acacia gum is regularly used in the production of dragées; milk is a major constituent of milk chocolates and grape juice complements a tendency of fruit addition in the new products development. Considering that the microparticles obtained by spray drying will be are soluble it is expected a rapid perception of the fish flavor during degustation therefore, the innovation proposed in this study is to carry out a secondary microencapsulation by spray chilling, using microparticles containing omega-3 obtained by spray drying as the core. A lipid mixture will be used as a wall material in order to obtain particles with good preservation of the core without the presence of unpleasant taste. The sample that provides the best results will be used for a production of chocolate dragées considered a source of omega-3, according to RDC Nº 54 of 2012 (ANVISA). It will be conducted a sensory test to evaluate the impact of the presence of these microparticles in the product acceptance. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

FADINI, ANA LUCIA; ALVIM, IZABELA DUTRA; DE FREITAS PAGANOTTI, KATYRI BEZERRA; DA SILVA, LIDIANE BATAGLIA; QUEIROZ, MARISE BONIFACIO; RAUEN DE OLIVEIRA MIGUEL, ANA MARIA; FERREIRA RODRIGUES, RODNEY ALEXANDRE. Optimization of the production of double-shell microparticles containing fish oil. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, v. 25, n. 5, p. 359-369, JUL 2019. (15/12398-4)

FADINI, ANA LUCIA; ALVIM, IZABELA DUTRA; CARAZZATO, CAMILA AUGUSTO; DE FREITAS PAGANOTTI, KATYRI BEZERRA; RAUEN DE OLIVEIRA MIGUEL, ANA MARIA; FERREIRA RODRIGUES, RODNEY ALEXANDRE. Microparticles loaded with fish oil: stability studies, food application and sensory evaluation. Journal of Microencapsulation, v. 38, n. 6, JUL 2021. (15/12398-4)