2026-07-11T07:22:13Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/52682021-11-02T12:01:58Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

Benito Román, Oscar Sanz Díez, Mª Teresa Beltrán Calvo, Sagrario Food science Food technology Pea protein Encapsulation Microfluidization Rice bran oil Spray drying PGSS 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%). 2020-04-15 2020-04-15 2020 info:eu-repo/semantics/article 2405-8440 http://hdl.handle.net/10259/5268 10.1016/j.heliyon.2020.e03615 eng Heliyon. 2020, V. 6, n. 1, e03615 https://doi.org/10.1016/j.heliyon.2020.e03615 info:eu-repo/grantAgreement/JCyL/BU301P18 http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Atribución 4.0 Internacional