Barrier properties of spray-dried emulsions containing flavorings or unsaturated triglycerides

Detalhes bibliográficos
Autor(a) principal: Paulo, Bruna Barbon; et. al.
Data de Publicação: 2021
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/292
Resumo: Oxygen diffusion through spray dried particles is the crucial factor in primary determination of product shelf-life. This work investigates the main factors influencing the oxygen barrier properties of maltodextrin-based spraydried emulsions with different surface-active components (SAC). Low amounts (1.2–4.8 g/100 g emulsion) of SAC (whey protein isolate, gelatin or Capsul®) were used to encapsulate an unsaturated triglyceride (fish oil) or a volatile (orange essential oil) at 6 g/100 g emulsion (1:4 oil:wall material). Differences were observed in the oxygen uptake. As the encapsulation efficiency and the bulk matrix were not necessarily related to the oxidation, the interfacial membrane surrounding the oil droplets is suggested to be determinant in the oxidative stability. The protein matrices showed antioxidant capacity that also can contribute to high protection. This work provided insights about the understanding of how barrier properties of powders affect oxidation.
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spelling Barrier properties of spray-dried emulsions containing flavorings or unsaturated triglyceridesSpray-dryingOxidative stabilityOxygen diffusion through spray dried particles is the crucial factor in primary determination of product shelf-life. This work investigates the main factors influencing the oxygen barrier properties of maltodextrin-based spraydried emulsions with different surface-active components (SAC). Low amounts (1.2–4.8 g/100 g emulsion) of SAC (whey protein isolate, gelatin or Capsul®) were used to encapsulate an unsaturated triglyceride (fish oil) or a volatile (orange essential oil) at 6 g/100 g emulsion (1:4 oil:wall material). Differences were observed in the oxygen uptake. As the encapsulation efficiency and the bulk matrix were not necessarily related to the oxidation, the interfacial membrane surrounding the oil droplets is suggested to be determinant in the oxidative stability. The protein matrices showed antioxidant capacity that also can contribute to high protection. This work provided insights about the understanding of how barrier properties of powders affect oxidation.Elsevier Ltd.Paulo, Bruna Barbon; et. al.2022-05-10T19:48:36Z2022-05-10T19:48:36Z2021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfLWT-FOOD SCIENCE AND TECHNOLOGY, v. 142, 2021.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/292reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-05-20T16:14:26Zoai:http://repositorio.ital.sp.gov.br:123456789/292Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-05-20T16:14:26Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Barrier properties of spray-dried emulsions containing flavorings or unsaturated triglycerides
title Barrier properties of spray-dried emulsions containing flavorings or unsaturated triglycerides
spellingShingle Barrier properties of spray-dried emulsions containing flavorings or unsaturated triglycerides
Paulo, Bruna Barbon; et. al.
Spray-drying
Oxidative stability
title_short Barrier properties of spray-dried emulsions containing flavorings or unsaturated triglycerides
title_full Barrier properties of spray-dried emulsions containing flavorings or unsaturated triglycerides
title_fullStr Barrier properties of spray-dried emulsions containing flavorings or unsaturated triglycerides
title_full_unstemmed Barrier properties of spray-dried emulsions containing flavorings or unsaturated triglycerides
title_sort Barrier properties of spray-dried emulsions containing flavorings or unsaturated triglycerides
author Paulo, Bruna Barbon; et. al.
author_facet Paulo, Bruna Barbon; et. al.
author_role author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Paulo, Bruna Barbon; et. al.
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Spray-drying
Oxidative stability
topic Spray-drying
Oxidative stability
description Oxygen diffusion through spray dried particles is the crucial factor in primary determination of product shelf-life. This work investigates the main factors influencing the oxygen barrier properties of maltodextrin-based spraydried emulsions with different surface-active components (SAC). Low amounts (1.2–4.8 g/100 g emulsion) of SAC (whey protein isolate, gelatin or Capsul®) were used to encapsulate an unsaturated triglyceride (fish oil) or a volatile (orange essential oil) at 6 g/100 g emulsion (1:4 oil:wall material). Differences were observed in the oxygen uptake. As the encapsulation efficiency and the bulk matrix were not necessarily related to the oxidation, the interfacial membrane surrounding the oil droplets is suggested to be determinant in the oxidative stability. The protein matrices showed antioxidant capacity that also can contribute to high protection. This work provided insights about the understanding of how barrier properties of powders affect oxidation.
publishDate 2021
dc.date.none.fl_str_mv




2021
2022-05-10T19:48:36Z
2022-05-10T19:48:36Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv

dc.identifier.uri.fl_str_mv LWT-FOOD SCIENCE AND TECHNOLOGY, v. 142, 2021.
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/292
identifier_str_mv
LWT-FOOD SCIENCE AND TECHNOLOGY, v. 142, 2021.
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/292
dc.language.none.fl_str_mv
dc.language.iso.fl_str_mv eng
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language eng
dc.rights.none.fl_str_mv

dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
dc.format.none.fl_str_mv

application/pdf
dc.publisher.none.fl_str_mv

Elsevier Ltd.
publisher.none.fl_str_mv

Elsevier Ltd.
dc.source.none.fl_str_mv
reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br
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