2026-07-11T07:21:58Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/52682021-11-02T12:01:58Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245
Repositorio Institucional de la Universidad de Burgos
author
Benito Román, Oscar
author
Sanz Díez, Mª Teresa
author
Beltrán Calvo, Sagrario
2020-04-15T10:44:29Z
2020-04-15T10:44:29Z
2020
2405-8440
http://hdl.handle.net/10259/5268
10.1016/j.heliyon.2020.e03615
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%).
eng
Atribución 4.0 Internacional
Food science
Food technology
Pea protein
Encapsulation
Microfluidization
Rice bran oil
Spray drying
PGSS
Microencapsulation of rice bran oil using pea protein and maltodextrin mixtures as wall material
info:eu-repo/semantics/article
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URL
https://riubu.ubu.es/bitstream/10259/5268/1/Benito-heliyon_2020.pdf
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https://riubu.ubu.es/bitstream/10259/5268/5/Benito-heliyon_2020.pdf.txt
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