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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/5268

    Título
    Microencapsulation of rice bran oil using pea protein and maltodextrin mixtures as wall material
    Autor
    Benito Román, Oscaruntranslated Orcid
    Sanz Díez, Mª Teresauntranslated
    Beltrán Calvo, Sagrariountranslated
    Publicado en
    Heliyon. 2020, V. 6, n. 1, e03615
    Fecha de publicación
    2020
    ISSN
    2405-8440
    DOI
    10.1016/j.heliyon.2020.e03615
    Abstract
    In this work, the encapsulation of rice bran oil extracted using supercritical CO2 has been studied. In the first stage, the emulsification process by high pressure homogenization was studied and optimized. The effect of the working pressure (60–150 MPa), the composition of the carrier (mixtures of pea protein isolate (PPI) and maltodextrin (MD), from 50 to 90% of PPI) and the carrier to oil ratio (2–4) on the emulsion droplet size (EDS) was studied. To minimize the EDS, moderate pressures (114 MPa), a carrier composed mainly by PPI (64%) and carrier to oil ratios around 3.2 were required. The emulsion obtained in the optimal conditions (EDS ¼ 189 3nm) was dried using different technologies (spray-drying, PGSS-drying and freeze drying). The supercritical CO2 based drying process (PGSS) provided spherical particles that resulted in the smallest average size (but broader distribution) and lower encapsulation efficiency (53 2%).
    Palabras clave
    Food science
    Food technology
    Pea protein
    Encapsulation
    Microfluidization
    Rice bran oil
    Spray drying
    PGSS
    URI
    http://hdl.handle.net/10259/5268
    Versión del editor
    https://doi.org/10.1016/j.heliyon.2020.e03615
    Collections
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    Atribución 4.0 Internacional
    Documento(s) sujeto(s) a una licencia Creative Commons Atribución 4.0 Internacional
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