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Título : Omega–3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative stability
Autor : Melgosa Gómez, Rodrigo
Benito Román, Oscar
Sanz Díez, Mª Teresa
Paz Barragán, Esther de
Beltrán Calvo, Sagrario
Publicado en: Food Chemistry. 2018, V. 270, p. 138-148
Editorial : Elsevier
Fecha de publicación : ene-2019
Fecha de disponibilidad: ene-2020
ISSN : 0308-8146
DOI: 10.1016/j.foodchem.2018.07.082
Resumen : Particles from Gas-Saturated Solutions (PGSS)-drying has been used as a green alternative to encapsulate omega–3 polyunsaturated fatty acids (n–3 PUFAs) at mild, non-oxidative conditions. PGSS-dried particles have been compared to those obtained by conventional drying methods such as spray-drying and freeze-drying, finding encapsulation efficiencies (EE) up to 98% and spherical morphology for PGSS- and spray-dried particles. Freeze-dried powders showed irregular morphology and EE from 95.8 to 98.6%, depending on the freezing method. Differential scanning calorimetry (DSC) analysis revealed glass-transition and melting peaks of OSA-starch and a cold-crystallization peak corresponding to the encapsulated n–3 PUFA concentrate. Compared to conventionally dried powders, PGSS-dried microparticles showed lower primary and secondary oxidation after 28 days of storage at 4 °C. Ascorbic acid addition combined with the mild processing conditions of PGSS-drying yielded particles with a maximum peroxide value of 2.5 meq O2/kg oil after 28 days of storage at 4 °C.
Palabras clave: Omega–3
Supercritical carbon dioxide
Emulsion
Oxidation
Materia: Ingeniería química
Chemical engineering
Alimentos
Food
Licencia: http://creativecommons.org/licenses/by-nc-nd/4.0/
URI : http://hdl.handle.net/10259/4919
Versión del editor: https://doi.org/10.1016/j.foodchem.2018.07.082
Aparece en las colecciones: Artículos BIOIND

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