Warburg’s method as a simple tool for measuring oxygen uptake in spraydried emulsions
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , |
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/123456789/135 |
Resumo: | Lipid oxidation is usually responsible for oil downgrading of spray-dried powders and it is strongly dependent on the storage conditions. Direct measurements of the oxygen uptake using cost-effective methods combined with the study of water adsorption of the powders allow evaluating their barrier properties against oxidation. Therefore, a low-cost and simple apparatus based on the Warburg’s manometric technique was built, and its results were compared to Rancimat and Oxipres methods. Firstly, free unsaturated oil (fish oil) was evaluated and data showed a strong positive correlation between the oxygen uptakes for the new apparatus (0.015 mL O2/ h) and Oxipres method (Pearson’s coefficient = 0.97). After, different surface-active compounds (SAC) (whey protein isolate – WPI, gelatin – GE, or modified starch – MS) mixed to maltodextrin (MD) were used to encapsulate the fish oil via spray drying. The lowest oxygen uptake was obtained by MD+ WPI (0.0018 mL O2/h), followed by MD + GE (0.0103 mL O2/h) and MD + MS (0.0291 mL O2/h), with similar behavior obtained by Rancimat method. The lowest protective barrier of MD + MS-powders was confirmed by the comparatively higher susceptibility to water adsorption, and consequently the lower glass transition temperature (∼58.7 °C at water activity = 0.3−0.4). This study presented a successful creation of an apparatus to provide useful, fast and effective information about oxygen consumption by fish oil and encapsulated fish oil, allowing the understanding of the protection of SAC against oxidation in spray-dried emulsions. The proposed apparatus can be easily implemented in laboratories, with potential application for other oxygen-sensitive products. |
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Warburg’s method as a simple tool for measuring oxygen uptake in spraydried emulsionsOxidative stabilityMicroencapsulationSpray dryingWarburg’s methodLipid oxidation is usually responsible for oil downgrading of spray-dried powders and it is strongly dependent on the storage conditions. Direct measurements of the oxygen uptake using cost-effective methods combined with the study of water adsorption of the powders allow evaluating their barrier properties against oxidation. Therefore, a low-cost and simple apparatus based on the Warburg’s manometric technique was built, and its results were compared to Rancimat and Oxipres methods. Firstly, free unsaturated oil (fish oil) was evaluated and data showed a strong positive correlation between the oxygen uptakes for the new apparatus (0.015 mL O2/ h) and Oxipres method (Pearson’s coefficient = 0.97). After, different surface-active compounds (SAC) (whey protein isolate – WPI, gelatin – GE, or modified starch – MS) mixed to maltodextrin (MD) were used to encapsulate the fish oil via spray drying. The lowest oxygen uptake was obtained by MD+ WPI (0.0018 mL O2/h), followed by MD + GE (0.0103 mL O2/h) and MD + MS (0.0291 mL O2/h), with similar behavior obtained by Rancimat method. The lowest protective barrier of MD + MS-powders was confirmed by the comparatively higher susceptibility to water adsorption, and consequently the lower glass transition temperature (∼58.7 °C at water activity = 0.3−0.4). This study presented a successful creation of an apparatus to provide useful, fast and effective information about oxygen consumption by fish oil and encapsulated fish oil, allowing the understanding of the protection of SAC against oxidation in spray-dried emulsions. The proposed apparatus can be easily implemented in laboratories, with potential application for other oxygen-sensitive products.FAPESPPaulo, Bruna BarbonOliveira Júnior, Fernando Divino deAlvim, Izabela DutraPrata, Ana Silvia2021-07-07T19:10:07Z2021-07-07T19:10:07Z2020info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfPAULO, B. B.; et. al. Warburg’s method as a simple tool for measuring oxygen uptake in spray-dried emulsions. Food Structure, v. 25 , 100143, 2020.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/135reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-05-20T16:13:00Zoai:http://repositorio.ital.sp.gov.br:123456789/135Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-05-20T16:13Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Warburg’s method as a simple tool for measuring oxygen uptake in spraydried emulsions |
title |
Warburg’s method as a simple tool for measuring oxygen uptake in spraydried emulsions |
spellingShingle |
Warburg’s method as a simple tool for measuring oxygen uptake in spraydried emulsions Paulo, Bruna Barbon Oxidative stability Microencapsulation Spray drying Warburg’s method |
title_short |
Warburg’s method as a simple tool for measuring oxygen uptake in spraydried emulsions |
title_full |
Warburg’s method as a simple tool for measuring oxygen uptake in spraydried emulsions |
title_fullStr |
Warburg’s method as a simple tool for measuring oxygen uptake in spraydried emulsions |
title_full_unstemmed |
Warburg’s method as a simple tool for measuring oxygen uptake in spraydried emulsions |
title_sort |
Warburg’s method as a simple tool for measuring oxygen uptake in spraydried emulsions |
author |
Paulo, Bruna Barbon |
author_facet |
Paulo, Bruna Barbon Oliveira Júnior, Fernando Divino de Alvim, Izabela Dutra Prata, Ana Silvia |
author_role |
author |
author2 |
Oliveira Júnior, Fernando Divino de Alvim, Izabela Dutra Prata, Ana Silvia |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Paulo, Bruna Barbon Oliveira Júnior, Fernando Divino de Alvim, Izabela Dutra Prata, Ana Silvia |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Oxidative stability Microencapsulation Spray drying Warburg’s method |
topic |
Oxidative stability Microencapsulation Spray drying Warburg’s method |
description |
Lipid oxidation is usually responsible for oil downgrading of spray-dried powders and it is strongly dependent on the storage conditions. Direct measurements of the oxygen uptake using cost-effective methods combined with the study of water adsorption of the powders allow evaluating their barrier properties against oxidation. Therefore, a low-cost and simple apparatus based on the Warburg’s manometric technique was built, and its results were compared to Rancimat and Oxipres methods. Firstly, free unsaturated oil (fish oil) was evaluated and data showed a strong positive correlation between the oxygen uptakes for the new apparatus (0.015 mL O2/ h) and Oxipres method (Pearson’s coefficient = 0.97). After, different surface-active compounds (SAC) (whey protein isolate – WPI, gelatin – GE, or modified starch – MS) mixed to maltodextrin (MD) were used to encapsulate the fish oil via spray drying. The lowest oxygen uptake was obtained by MD+ WPI (0.0018 mL O2/h), followed by MD + GE (0.0103 mL O2/h) and MD + MS (0.0291 mL O2/h), with similar behavior obtained by Rancimat method. The lowest protective barrier of MD + MS-powders was confirmed by the comparatively higher susceptibility to water adsorption, and consequently the lower glass transition temperature (∼58.7 °C at water activity = 0.3−0.4). This study presented a successful creation of an apparatus to provide useful, fast and effective information about oxygen consumption by fish oil and encapsulated fish oil, allowing the understanding of the protection of SAC against oxidation in spray-dried emulsions. The proposed apparatus can be easily implemented in laboratories, with potential application for other oxygen-sensitive products. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020 2021-07-07T19:10:07Z 2021-07-07T19:10:07Z |
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 |
PAULO, B. B.; et. al. Warburg’s method as a simple tool for measuring oxygen uptake in spray-dried emulsions. Food Structure, v. 25 , 100143, 2020. http://repositorio.ital.sp.gov.br/jspui/handle/123456789/135 |
identifier_str_mv |
PAULO, B. B.; et. al. Warburg’s method as a simple tool for measuring oxygen uptake in spray-dried emulsions. Food Structure, v. 25 , 100143, 2020. |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/135 |
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 |
|
publisher.none.fl_str_mv |
|
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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