Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix
Foods supplemented with omega-3 fatty acids have attracted much attention in the past decade. However, it is difficult to protect polyunsaturated fatty acids from oxidation. Microencapsulation is a technological process used with the aim to protect oils against oxidation or chemical deterioration, t...
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2014
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v7_n12_p3536_AlvarezCerimedo http://hdl.handle.net/20.500.12110/paper_19355130_v7_n12_p3536_AlvarezCerimedo |
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paper:paper_19355130_v7_n12_p3536_AlvarezCerimedo2023-06-08T16:32:02Z Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix Concentrated-from-fish oils Freeze drying MALDI-TOF MS method Microencapsulation Particle size distribution Retention Concentration (process) Coremaking Drying oils Fatty acids Fish Mass spectrometry Microencapsulation Oil shale Oxidation Particle size Particle size analysis Polyacrylates Polyunsaturated fatty acids Powders Sodium Chemical deterioration Encapsulation efficiency Fish oil Freeze drying MALDI TOF MS Matrix-assisted laser desorption ionization Retention Time of flight mass spectrometry Oils and fats Foods supplemented with omega-3 fatty acids have attracted much attention in the past decade. However, it is difficult to protect polyunsaturated fatty acids from oxidation. Microencapsulation is a technological process used with the aim to protect oils against oxidation or chemical deterioration, to mask unpleasant flavors or retain aromas, and/or to powder polyunsaturated fatty acids for food fortification purposes. The objective of this study was to analyze physical properties and oxidation status of microencapsulated concentrated-from-fish oils. Powders were prepared from emulsions formulated with 10 wt.% of concentrated-from-fish oils as fat phase and 20 or 30 wt.% trehalose solution that also contained 0.5, 2.0, or 5.0 wt.% sodium caseinate as aqueous phase. Encapsulation efficiency was higher for powders coming from 20 wt.% trehalose emulsions, and the percentage of retention of core material increased with increasing sodium caseinate concentration. The powder prepared from 20 wt.% trehalose and 5 wt.% sodium caseinate showed the highest retention of core material. This powder had lower water content and an amorphous matrix. Matrix-assisted laser desorption ionization time-of-flight mass spectrometry method, used for this new application, allowed proving that trehalose/sodium caseinate matrix was efficient for microencapsulation of polyunsaturated oils and that concentrated-from-fish oils was protected from oxidation in powder form. Spectra were very similar to the original oil without any treatments. Most likely, the oxidation products found when core material was extracted were formed during extraction steps. © 2014, Springer Science+Business Media New York. 2014 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v7_n12_p3536_AlvarezCerimedo http://hdl.handle.net/20.500.12110/paper_19355130_v7_n12_p3536_AlvarezCerimedo |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Concentrated-from-fish oils Freeze drying MALDI-TOF MS method Microencapsulation Particle size distribution Retention Concentration (process) Coremaking Drying oils Fatty acids Fish Mass spectrometry Microencapsulation Oil shale Oxidation Particle size Particle size analysis Polyacrylates Polyunsaturated fatty acids Powders Sodium Chemical deterioration Encapsulation efficiency Fish oil Freeze drying MALDI TOF MS Matrix-assisted laser desorption ionization Retention Time of flight mass spectrometry Oils and fats |
| spellingShingle |
Concentrated-from-fish oils Freeze drying MALDI-TOF MS method Microencapsulation Particle size distribution Retention Concentration (process) Coremaking Drying oils Fatty acids Fish Mass spectrometry Microencapsulation Oil shale Oxidation Particle size Particle size analysis Polyacrylates Polyunsaturated fatty acids Powders Sodium Chemical deterioration Encapsulation efficiency Fish oil Freeze drying MALDI TOF MS Matrix-assisted laser desorption ionization Retention Time of flight mass spectrometry Oils and fats Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix |
| topic_facet |
Concentrated-from-fish oils Freeze drying MALDI-TOF MS method Microencapsulation Particle size distribution Retention Concentration (process) Coremaking Drying oils Fatty acids Fish Mass spectrometry Microencapsulation Oil shale Oxidation Particle size Particle size analysis Polyacrylates Polyunsaturated fatty acids Powders Sodium Chemical deterioration Encapsulation efficiency Fish oil Freeze drying MALDI TOF MS Matrix-assisted laser desorption ionization Retention Time of flight mass spectrometry Oils and fats |
| description |
Foods supplemented with omega-3 fatty acids have attracted much attention in the past decade. However, it is difficult to protect polyunsaturated fatty acids from oxidation. Microencapsulation is a technological process used with the aim to protect oils against oxidation or chemical deterioration, to mask unpleasant flavors or retain aromas, and/or to powder polyunsaturated fatty acids for food fortification purposes. The objective of this study was to analyze physical properties and oxidation status of microencapsulated concentrated-from-fish oils. Powders were prepared from emulsions formulated with 10 wt.% of concentrated-from-fish oils as fat phase and 20 or 30 wt.% trehalose solution that also contained 0.5, 2.0, or 5.0 wt.% sodium caseinate as aqueous phase. Encapsulation efficiency was higher for powders coming from 20 wt.% trehalose emulsions, and the percentage of retention of core material increased with increasing sodium caseinate concentration. The powder prepared from 20 wt.% trehalose and 5 wt.% sodium caseinate showed the highest retention of core material. This powder had lower water content and an amorphous matrix. Matrix-assisted laser desorption ionization time-of-flight mass spectrometry method, used for this new application, allowed proving that trehalose/sodium caseinate matrix was efficient for microencapsulation of polyunsaturated oils and that concentrated-from-fish oils was protected from oxidation in powder form. Spectra were very similar to the original oil without any treatments. Most likely, the oxidation products found when core material was extracted were formed during extraction steps. © 2014, Springer Science+Business Media New York. |
| title |
Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix |
| title_short |
Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix |
| title_full |
Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix |
| title_fullStr |
Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix |
| title_full_unstemmed |
Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix |
| title_sort |
physical properties and oxidative status of concentrated-from-fish oils microencapsulated in trehalose/sodium caseinate matrix |
| publishDate |
2014 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v7_n12_p3536_AlvarezCerimedo http://hdl.handle.net/20.500.12110/paper_19355130_v7_n12_p3536_AlvarezCerimedo |
| _version_ |
1768545164129730560 |