Study of the physicochemical properties of hass avocado oil encapsulated by complex coacervation

被引:0
|
作者
Daza, Luis Daniel [1 ]
Lopez, Salome Dayana [2 ]
Montealegre, Miguel Angel [2 ]
Eim, Valeria Soledad [1 ]
Sandoval-Aldana, Angelica [2 ]
机构
[1] Univ Balearic Isl, Dept Chem, Ctra Valldemossa Km 7-5, Palma De Mallorca 07122, Baleares, Spain
[2] Univ Tolima, Fac Ingn Agron, Dept Prod & San Vegetal, Ibague 730006, Colombia
关键词
Persea americana mill; Microencapsulation; Oil stability; Coacervates; FTIR SPECTROSCOPY; SODIUM ALGINATE; SEED OIL; ATR-FTIR; GELATIN; PROTEIN; MICROENCAPSULATION; CHEMOMETRICS;
D O I
10.1016/j.lwt.2024.116491
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This study aimed to encapsulate Hass avocado ( Persea americana Mill. cv. Hass) oil through complex coacervation using a gelatin:sodium alginate (NaAlg) mixture and assess the physicochemical properties of the resulting encapsulates. Turbidity, z-potential, and efficiency analyses indicated that the optimal conditions for oil encapsulation were a pH value of 4.0 and a gelatin:NaAlg solids ratio of 3:1. Coacervates formed with lower concentrations of solids exhibited superior morphologies compared to those obtained with higher concentrations. Encapsulation yield ranged from 34.7 to 86.8%, and the encapsulation efficiency ranged between 57.4 and 92.2%. Furthermore, the samples demonstrated low water activity (ranging from 0.01 to 0.36) and moisture content (2.18-9.25%), showcasing the high microbiological stability of the powder. Overall, the encapsulates displayed low hygroscopicity (<15%), suggesting enhanced technological stability for the product over time. Additionally, they exhibited good thermal stability, with degradation initiation temperatures surpassing 190 C-degrees. This study highlights the technological potential of complex coacervation as a method to encapsulate Hass avocado oil. This approach offers a promising and viable alternative to use this material in various industrial applications.
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页数:10
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