Universidad de Burgos RIUBU Principal Default Universidad de Burgos RIUBU Principal Default
  • español
  • English
  • français
  • Deutsch
  • português (Brasil)
  • italiano
Universidad de Burgos RIUBU Principal Default
  • Ayuda
  • Contact Us
  • Send Feedback
  • Acceso abierto
    • Archivar en RIUBU
    • Acuerdos editoriales para la publicación en acceso abierto
    • Controla tus derechos, facilita el acceso abierto
    • Sobre el acceso abierto y la UBU
    • español
    • English
    • français
    • Deutsch
    • português (Brasil)
    • italiano
    • español
    • English
    • français
    • Deutsch
    • português (Brasil)
    • italiano
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Browse

    All of RIUBUCommunities and CollectionsBy Issue DateAuthorsTitlesSubjectsThis CollectionBy Issue DateAuthorsTitlesSubjects

    My Account

    LoginRegister

    Statistics

    View Usage Statistics

    Compartir

    View Item 
    •   RIUBU Home
    • E-Prints
    • Untitled
    • Untitled
    • Artículos BIOIND
    • View Item
    •   RIUBU Home
    • E-Prints
    • Untitled
    • Untitled
    • Artículos BIOIND
    • View Item

    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/4919

    Título
    Omega–3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative stability
    Autor
    Melgosa Gómez, Rodrigountranslated
    Benito Román, Oscaruntranslated Orcid
    Sanz Díez, Mª Teresauntranslated
    Paz Barragán, Esther deuntranslated
    Beltrán Calvo, Sagrariountranslated
    Publicado en
    Food Chemistry. 2018, V. 270, p. 138-148
    Editorial
    Elsevier
    Fecha de publicación
    2019-01
    ISSN
    0308-8146
    DOI
    10.1016/j.foodchem.2018.07.082
    Abstract
    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
    URI
    http://hdl.handle.net/10259/4919
    Versión del editor
    https://doi.org/10.1016/j.foodchem.2018.07.082
    Collections
    • Artículos BIOIND
    Attribution-NonCommercial-NoDerivatives 4.0 International
    Documento(s) sujeto(s) a una licencia Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
    Files in this item
    Nombre:
    Melgosa-FC_2019.pdf
    Tamaño:
    953.2Kb
    Formato:
    Adobe PDF
    Thumbnail
    FilesOpen

    Métricas

    Citas

    Academic Search
    Ver estadísticas de uso

    Export

    RISMendeleyRefworksZotero
    • edm
    • marc
    • xoai
    • qdc
    • ore
    • ese
    • dim
    • uketd_dc
    • oai_dc
    • etdms
    • rdf
    • mods
    • mets
    • didl
    • premis
    Show full item record