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dc.contributor.authorMelgosa Gómez, Rodrigo 
dc.contributor.authorBenito Román, Oscar 
dc.contributor.authorSanz Díez, Mª Teresa 
dc.contributor.authorPaz Barragán, Esther de 
dc.contributor.authorBeltrán Calvo, Sagrario 
dc.date.accessioned2018-09-07T07:52:54Z
dc.date.issued2019-01
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10259/4919
dc.description.abstractParticles 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.en
dc.description.sponsorshipJunta de Castilla y León and the European Regional Development Fund for financial support of the project BU055U16en
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherElsevieren
dc.relation.ispartofFood Chemistry. 2018, V. 270, p. 138-148en
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectOmega–3en
dc.subjectSupercritical carbon dioxideen
dc.subjectEmulsionen
dc.subjectOxidationen
dc.subject.otherIngeniería químicaes
dc.subject.otherChemical engineeringen
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.titleOmega–3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative stabilityen
dc.typeinfo:eu-repo/semantics/article
dc.date.embargo2020-01
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodchem.2018.07.082
dc.identifier.doi10.1016/j.foodchem.2018.07.082
dc.relation.projectIDinfo:eu-repo/grantAgreement/JCyL/BU055U16
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersionen


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