Barrier properties of spray-dried emulsions containing flavorings or unsaturated triglycerides
Autor(a) principal: | |
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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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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 |
language_invalid_str_mv |
|
language |
eng |
dc.rights.none.fl_str_mv |
|
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
|
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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1798311817905176576 |