Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios

This research studies the physical properties of microcapsules formulated with different concentrations of chia oil, using Maillard Reaction Products (MRPs) with different protein:carbohydrate ratio as encapsulants. Microcapsules were obtained from freeze-drying of O/W emulsions composed by nonheate...

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Detalles Bibliográficos
Autores principales:	Copado, Claudia Noelia, Diehl, Bernd W. K., Ixtaina, Vanesa Yanet, Tomás, Mabel Cristina
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2017
Materias:	Ciencias Exactas Chia oil Omega-3 fatty acids Microencapsulation Physicochemical properties
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/108600
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

id	I19-R120-10915-108600
record_format	dspace
institution	Universidad Nacional de La Plata
institution_str	I-19
repository_str	R-120
collection	SEDICI (UNLP)
language	Inglés
topic	Ciencias Exactas Chia oil Omega-3 fatty acids Microencapsulation Physicochemical properties
spellingShingle	Ciencias Exactas Chia oil Omega-3 fatty acids Microencapsulation Physicochemical properties Copado, Claudia Noelia Diehl, Bernd W. K. Ixtaina, Vanesa Yanet Tomás, Mabel Cristina Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios
topic_facet	Ciencias Exactas Chia oil Omega-3 fatty acids Microencapsulation Physicochemical properties
description	This research studies the physical properties of microcapsules formulated with different concentrations of chia oil, using Maillard Reaction Products (MRPs) with different protein:carbohydrate ratio as encapsulants. Microcapsules were obtained from freeze-drying of O/W emulsions composed by nonheated/ heated aqueous phases containing NaCas (10%wt) and lactose (10 or 20% wt/wt) blends. Chia oil (10, 15 or 20%wt/wt) constituted the oil phases. The moisture content of microcapsules was 0.31 e2.23% d.b., while the water activity was ~0.500. The dispersibility and color were also studied. The microencapsulation efficiency varied between 41.43 and 83.95%. The bulk density was 323e551 kg/m3 and 244e301 kg/m3 for tapped and aerated density, respectively. All microcapsules exhibited an outer topography characterized by flakes and agglomerates without cracks or dents. The particle size distribution and D[3,2] of reconstituted emulsions were analyzed. The heat treatment improved the protection of chia oil against lipid oxidation in most samples, partially due to the antioxidant properties of the MRPs. Also, the oil content and the protein:carbohydrate ratio affected de oxidative stability. Thus, MRPs produced by heat treatment of NaCas-lactose mixture with different protein:carbohydrate ratios were effective for conferring microencapsulated chia oil additional oxidative stability.
format	Articulo Articulo
author	Copado, Claudia Noelia Diehl, Bernd W. K. Ixtaina, Vanesa Yanet Tomás, Mabel Cristina
author_facet	Copado, Claudia Noelia Diehl, Bernd W. K. Ixtaina, Vanesa Yanet Tomás, Mabel Cristina
author_sort	Copado, Claudia Noelia
title	Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios
title_short	Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios
title_full	Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios
title_fullStr	Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios
title_full_unstemmed	Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios
title_sort	application of maillard reaction products on chia seed oil microcapsules with different core/wall ratios
publishDate	2017
url	http://sedici.unlp.edu.ar/handle/10915/108600
work_keys_str_mv	AT copadoclaudianoelia applicationofmaillardreactionproductsonchiaseedoilmicrocapsuleswithdifferentcorewallratios AT diehlberndwk applicationofmaillardreactionproductsonchiaseedoilmicrocapsuleswithdifferentcorewallratios AT ixtainavanesayanet applicationofmaillardreactionproductsonchiaseedoilmicrocapsuleswithdifferentcorewallratios AT tomasmabelcristina applicationofmaillardreactionproductsonchiaseedoilmicrocapsuleswithdifferentcorewallratios
bdutipo_str	Repositorios
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Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios

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