Oxidative stability and oxygen permeability of oil-loaded capsules produced by spray-drying or electrospraying measured by electron spin resonance

被引:9
作者
Rahmani-Manglano, Nor E. [1 ]
Andersen, Mogens L. [2 ]
Guadix, Emilia M. [1 ]
Moreno, Pedro J. Garcia - [1 ]
机构
[1] Univ Granada, Dept Chem Engn, Granada, Spain
[2] Univ Copenhagen, Dept Food Sci, Copenhagen, Denmark
关键词
Encapsulation; Omega-3 polyunsaturated fatty acids; Electron spin resonance; Spray-drying; Monoaxial electrospraying; Coaxial electrospraying; LIPID OXIDATION; WHEY-PROTEIN; STABILIZATION; IMPACT;
D O I
10.1016/j.foodchem.2023.136894
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The oxidative stability and the oxygen permeability of oil-loaded capsules were investigated by Electron Spin Resonance (ESR). The capsules were produced by spray-drying or electrospraying in the monoaxial or coaxial configuration using glucose syrup as the encapsulating agent. ESR-spin trapping results showed that electro-sprayed capsules oxidized faster and during the early stages of incubation, irrespective of the emitter configu-ration (monoaxial or coaxial), when compared to those produced by spray-drying. Furthermore, ESR oximetry showed that oxygen inside the spray-dried capsules reached equilibrium with the surrounding atmosphere significantly slower than the monoaxially electrosprayed capsules (i.e.,-2h and-10 min, respectively). These findings have been attributed to the larger particle size of the spray-dried capsules influencing the oxygen diffusion area (i.e., lower surface-to-volume ratio) and diffusion path (i.e., thicker encapsulating wall for a fixed oil load). Together, the lower oxygen uptake reported for the spray-dried capsules correlated well with their higher oxidative stability.
引用
收藏
页数:9
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