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Abstract:

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.

Registro:

Documento: Artículo
Título:Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix
Autor:Álvarez Cerimedo, M.S.; Candal, R.J.; Herrera, M.L.
Filiación:Instituto de Química Inorgánica, Medio Ambiente y Energía (INQUIMAE), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina
Instituto de Investigación e Ingeniería Ambiental, Universidad Nacional de San Martín (UNSAM), Campus Miguelete, 25 de Mayo y Francia, 1650, San Martín, Provincia de Buenos Aires, Argentina
Instituto de Tecnología en Polímeros y Nanotecnología (ITPN), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad de Buenos Aires, Facultad de Ingeniería, Av. Las Heras 2214, Buenos Aires, C1127AAR, Argentina
Palabras clave: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
Año:2014
Volumen:7
Número:12
Página de inicio:3536
Página de fin:3547
DOI: http://dx.doi.org/10.1007/s11947-014-1367-x
Título revista:Food and Bioprocess Technology
Título revista abreviado:Food. Bioprocess Technol.
ISSN:19355130
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v7_n12_p3536_AlvarezCerimedo

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Citas:

---------- APA ----------
Álvarez Cerimedo, M.S., Candal, R.J. & Herrera, M.L. (2014) . Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix. Food and Bioprocess Technology, 7(12), 3536-3547.
http://dx.doi.org/10.1007/s11947-014-1367-x
---------- CHICAGO ----------
Álvarez Cerimedo, M.S., Candal, R.J., Herrera, M.L. "Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix" . Food and Bioprocess Technology 7, no. 12 (2014) : 3536-3547.
http://dx.doi.org/10.1007/s11947-014-1367-x
---------- MLA ----------
Álvarez Cerimedo, M.S., Candal, R.J., Herrera, M.L. "Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix" . Food and Bioprocess Technology, vol. 7, no. 12, 2014, pp. 3536-3547.
http://dx.doi.org/10.1007/s11947-014-1367-x
---------- VANCOUVER ----------
Álvarez Cerimedo, M.S., Candal, R.J., Herrera, M.L. Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix. Food. Bioprocess Technol. 2014;7(12):3536-3547.
http://dx.doi.org/10.1007/s11947-014-1367-x