کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7583861 | 1492022 | 2019 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Omega-3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative stability
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
Particles from Gas-Saturated Solutions (PGSS)-drying has been used as a green alternative to encapsulate omega-3 polyunsaturated fatty acids (n-3 PUFAs) at mild, non-oxidative conditions. PGSS-dried particles have been compared to those obtained by conventional drying methods such as spray-drying and freeze-drying, finding encapsulation efficiencies (EE) up to 98% and spherical morphology for PGSS- and spray-dried particles. Freeze-dried powders showed irregular morphology and EE from 95.8 to 98.6%, depending on the freezing method. Differential scanning calorimetry (DSC) analysis revealed glass-transition and melting peaks of OSA-starch and a cold-crystallization peak corresponding to the encapsulated n-3 PUFA concentrate. Compared to conventionally dried powders, PGSS-dried microparticles showed lower primary and secondary oxidation after 28â¯days of storage at 4â¯Â°C. Ascorbic acid addition combined with the mild processing conditions of PGSS-drying yielded particles with a maximum peroxide value of 2.5â¯meq O2/kg oil after 28â¯days of storage at 4â¯Â°C.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 270, 1 January 2019, Pages 138-148
Journal: Food Chemistry - Volume 270, 1 January 2019, Pages 138-148
نویسندگان
Rodrigo Melgosa, Ãscar Benito-Román, MarÃa Teresa Sanz, Esther de Paz, Sagrario Beltrán,