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Melgosa Gómez, Rodrigo Benito Román, Oscar Sanz Díez, Mª Teresa Paz Barragán, Esther de Beltrán Calvo, Sagrario 2018-09-07T07:52:54Z 2019-01 2020-01 0308-8146 http://hdl.handle.net/10259/4919 10.1016/j.foodchem.2018.07.082 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. Junta de Castilla y León and the European Regional Development Fund for financial support of the project BU055U16 application/pdf eng Elsevier Food Chemistry. 2018, V. 270, p. 138-148 https://doi.org/10.1016/j.foodchem.2018.07.082 info:eu-repo/grantAgreement/JCyL/BU055U16 Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Omega–3 Supercritical carbon dioxide Emulsion Oxidation Ingeniería química Alimentos Chemical engineering Food Omega–3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative stability info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion