dc.contributor.author | Benito Román, Oscar | |
dc.contributor.author | Sanz Díez, Mª Teresa | |
dc.contributor.author | Beltrán Calvo, Sagrario | |
dc.date.accessioned | 2020-04-15T10:44:29Z | |
dc.date.available | 2020-04-15T10:44:29Z | |
dc.date.issued | 2020 | |
dc.identifier.issn | 2405-8440 | |
dc.identifier.uri | http://hdl.handle.net/10259/5268 | |
dc.description.abstract | 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%). | en |
dc.description.sponsorship | Junta de Castilla y Leon and ERDF Project BU301P18). | es |
dc.format.mimetype | application/pdf | |
dc.language.iso | eng | es |
dc.relation.ispartof | Heliyon. 2020, V. 6, n. 1, e03615 | es |
dc.rights | Atribución 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
dc.subject | Food science | en |
dc.subject | Food technology | en |
dc.subject | Pea protein | en |
dc.subject | Encapsulation | en |
dc.subject | Microfluidization | en |
dc.subject | Rice bran oil | en |
dc.subject | Spray drying | en |
dc.subject | PGSS | en |
dc.subject.other | Ingeniería química | es |
dc.subject.other | Chemical engineering | en |
dc.title | Microencapsulation of rice bran oil using pea protein and maltodextrin mixtures as wall material | en |
dc.type | info:eu-repo/semantics/article | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.relation.publisherversion | https://doi.org/10.1016/j.heliyon.2020.e03615 | es |
dc.identifier.doi | 10.1016/j.heliyon.2020.e03615 | |
dc.relation.projectID | info:eu-repo/grantAgreement/JCyL/BU301P18 | |
dc.journal.title | Heliyon | es |
dc.volume.number | 6 | es |
dc.issue.number | 4 | es |
dc.page.initial | e03615 | es |
dc.type.hasVersion | info:eu-repo/semantics/publishedVersion | es |
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