Advanced search
Start date
Betweenand
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Barrier properties of spray-dried emulsions containing flavorings or unsaturated triglycerides

Full text
Author(s):
Paulo, Bruna Barbon [1] ; Alvim, Izabela Dutra [2] ; Reineccius, Gary [3] ; Prata, Ana Silvia [1]
Total Authors: 4
Affiliation:
[1] State Univ Campinas UNICAMP, Sch Food Engn, Dept Food Engn, 80 Monteiro Lobato St, BR-13083862 Campinas, SP - Brazil
[2] Ctr Technol Cereals & Chocolates, Inst Food Technol ITAL, 2880 Brasil Ave, BR-13070178 Campinas, SP - Brazil
[3] Univ Minnesota, Dept Food Sci & Nutr, 1334 Eckles Ave, St Paul, MN 55108 - USA
Total Affiliations: 3
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 142, MAY 2021.
Web of Science Citations: 0
Abstract

Oxygen diffusion through spray dried particles is the crucial factor in primary determination of product shelf-life. This work investigates the main factors influencing the oxygen barrier properties of maltodextrin-based spray-dried emulsions with different surface-active components (SAC). Low amounts (1.2-4.8 g/100 g emulsion) of SAC (whey protein isolate, gelatin or Capsul (R)) were used to encapsulate an unsaturated triglyceride (fish oil) or a volatile (orange essential oil) at 6 g/100 g emulsion (1:4 oil:wall material). Differences were observed in the oxygen uptake. As the encapsulation efficiency and the bulk matrix were not necessarily related to the oxidation, the interfacial membrane surrounding the oil droplets is suggested to be determinant in the oxidative stability. The protein matrices showed antioxidant capacity that also can contribute to high protection. This work provided insights about the understanding of how barrier properties of powders affect oxidation. (AU)

FAPESP's process: 17/14271-7 - Effects of the use of proteins on the barrier properties of particles produced by spray drying
Grantee:Bruna Barbon Paulo
Support type: Scholarships in Brazil - Doctorate
FAPESP's process: 17/15410-0 - Evaluation of wall structure properties formed during microencapsulation of hydrophobic substances by spray drying
Grantee:Izabela Dutra Alvim
Support type: Regular Research Grants
FAPESP's process: 19/03291-2 - Effects of the use of proteins on the barrier properties of particles produced by spray drying
Grantee:Bruna Barbon Paulo
Support type: Scholarships abroad - Research Internship - Doctorate