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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Spray dried microparticles of chia oil using emulsion stabilized by whey protein concentrate and pectin by electrostatic deposition

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Autor(es):
Noello, C. ; Carvalho, A. G. S. ; Silva, V. M. ; Hubinger, M. D.
Número total de Autores: 4
Tipo de documento: Artigo Científico
Fonte: Food Research International; v. 89, n. 1, p. 549-557, NOV 2016.
Citações Web of Science: 16
Resumo

Chia seed oil has a high content of alpha-linolenic acid (60%) and linoleic acid (20%). Use of this oil-in different products is limited due to its liquid state, and the presence of insaturation is a trigger for oxidation. In this context, to facilitate the incorporation of chia oil in food products and increase its protection against oxidation, the aim of this work was to produce chia oil microparticles by spray drying using emulsions stabilized by whey protein concentrate (zeta-potential +13.4 at pH 3.8) and pectin (zeta-potential -40.4 at pH 3.8) through the electrostatic layer-by-layer deposition technique and emulsions prepared with only whey protein concentrate. Emulsions stabilized by whey protein concentrate and stabilized by whey protein concentrate-pectin were prepared using maltodextrin (10 DE) and modified starch (Hi-Cap 100). They were characterized in relation to stability, droplet size, zeta-Potential and optical microscopy. The microparticles were characterized in relation to moisture content, water activity, particle size, microstructure and oxidative stability by the Rancimat method. Emulsions stabilized by whey protein concentrate-pectin with added maltodextrin 10 DE and emulsions stabilized by whey protein concentrate with added modified starch (Hi-Cap (R) 100) were stable after 24 h. Emulsions stabilized by whey protein concentrate and by whey protein concentrate-pectin showed droplets with mean diameter ranging from 0.80 to 1.31 mu m, respectively and zeta-potential varying from -6.9 to -27.43 mV, respectively. After spray drying, the microparticles showed an mean diameter ranging from 7.00 to 9.00 mu m. All samples presented high encapsulation efficiency values, above 99%. Microparticles produced with modified starch showed a smoother spherical surface than particles with maltodextrin 10 DE, which presented a wrinkled surface. All microparticles exhibited higher oxidative stability than chia oil in pure form. (C) 2016 Elsevier Ltd. All rights reserved. (AU)

Processo FAPESP: 12/50411-4 - Microencapsulação e aglomeração de hidrolisado protéico de carne de mexilhão para uso como aromatizante
Beneficiário:Miriam Dupas Hubinger
Linha de fomento: Auxílio à Pesquisa - Regular
Processo FAPESP: 09/54137-1 - EMUS: aquisição de um analisador de distribuição de tamanho de partículas, um medidor de potencial zeta, um spray dryer e um sistema de cromatografia líquida de ultra alta pressão / espectrômetro de massa
Beneficiário:Miriam Dupas Hubinger
Linha de fomento: Auxílio à Pesquisa - Programa Equipamentos Multiusuários
Processo FAPESP: 09/51420-4 - Avaliação da qualidade de frutas minimamente processadas com coberturas comestíveis
Beneficiário:Miriam Dupas Hubinger
Linha de fomento: Auxílio à Pesquisa - Regular
Processo FAPESP: 15/11984-7 - Produção de micropartículas contendo ativos lipossolúveis através da secagem por atomização em spray drying: influência das propriedades das emulsões nas características do produto final
Beneficiário:Miriam Dupas Hubinger
Linha de fomento: Auxílio à Pesquisa - Regular
Processo FAPESP: 07/58017-5 - Micro e nano emulsões alimentícias: estudo reo-optico e de estabilidade
Beneficiário:Rosiane Lopes da Cunha
Linha de fomento: Auxílio à Pesquisa - Regular