TY - JOUR
T1 - Non-emulsion-based encapsulation of fish oil by coaxial electrospraying assisted by pressurized gas enhances the oxidative stability of a capsule-fortified salad dressing
AU - Rahmani-Manglano, Nor E.
AU - Guadix, Emilia M.
AU - Yesiltas, Betül
AU - Prieto, Cristina
AU - Lagaron, Jose M.
AU - Jacobsen, Charlotte
AU - García-Moreno, Pedro J.
PY - 2024
Y1 - 2024
N2 - The influence of the encapsulation technology (spray-drying, mono- or coaxial electrospraying assisted by pressurized gas, EAPG) and the oil load (13, 26 or 39 wt%) on the oxidative stability of: i) fish oil-loaded capsules, and ii) capsule-fortified salad dressings were investigated. The highest encapsulation efficiency (EE>83%) was achieved by the emulsion-based encapsulation methods (e.g., spray-drying and monoaxial EAPG), irrespective of the oil load. Nonetheless, monoaxially EAPG capsules were the most oxidized during storage due to their increased surface-to-volume ratio. On the contrary, non-emulsion-based coaxial EAPG resulted in low lipid oxidation after processing and subsequent storage. The oxidative stability of the capsule-fortified salad dressings correlated well with that of the encapsulates, with the dressing fortified with the coaxially EAPG capsules showing significantly lower levels of oxidation. Our results show that the fortification approach (e.g., emulsion or non-emulsion-based delivery systems) significantly influenced the oxidative stability of the enriched food matrix.
AB - The influence of the encapsulation technology (spray-drying, mono- or coaxial electrospraying assisted by pressurized gas, EAPG) and the oil load (13, 26 or 39 wt%) on the oxidative stability of: i) fish oil-loaded capsules, and ii) capsule-fortified salad dressings were investigated. The highest encapsulation efficiency (EE>83%) was achieved by the emulsion-based encapsulation methods (e.g., spray-drying and monoaxial EAPG), irrespective of the oil load. Nonetheless, monoaxially EAPG capsules were the most oxidized during storage due to their increased surface-to-volume ratio. On the contrary, non-emulsion-based coaxial EAPG resulted in low lipid oxidation after processing and subsequent storage. The oxidative stability of the capsule-fortified salad dressings correlated well with that of the encapsulates, with the dressing fortified with the coaxially EAPG capsules showing significantly lower levels of oxidation. Our results show that the fortification approach (e.g., emulsion or non-emulsion-based delivery systems) significantly influenced the oxidative stability of the enriched food matrix.
KW - Omega-3 polyunsaturated fatty acids
KW - Encapsulation
KW - Spray-drying
KW - Electrospraying assisted by pressurized gas
KW - Coaxial EAPG
KW - Food enrichment
U2 - 10.1016/j.foodchem.2023.137157
DO - 10.1016/j.foodchem.2023.137157
M3 - Journal article
C2 - 37611360
SN - 0308-8146
VL - 431
JO - Food Chemistry
JF - Food Chemistry
M1 - 137157
ER -