2026-06-17T20:45:48Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/49192021-11-10T09:38:20Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245
Omega–3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative stability
Melgosa Gómez, Rodrigo
Benito Román, Oscar
Sanz Díez, Mª Teresa
Paz Barragán, Esther de
Beltrán Calvo, Sagrario
Omega–3
Supercritical carbon dioxide
Emulsion
Oxidation
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.
2018-09-07
2019-01
2020-01
info:eu-repo/semantics/article
0308-8146
http://hdl.handle.net/10259/4919
10.1016/j.foodchem.2018.07.082
eng
Food Chemistry. 2018, V. 270, p. 138-148
https://doi.org/10.1016/j.foodchem.2018.07.082
info:eu-repo/grantAgreement/JCyL/BU055U16
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivatives 4.0 International
Elsevier