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Optimized spray-dried conditions’ impact on fatty acid profiles and estimation of in vitro digestion of spray-dried chia/fish oil microcapsules

التفاصيل البيبلوغرافية
العنوان: Optimized spray-dried conditions’ impact on fatty acid profiles and estimation of in vitro digestion of spray-dried chia/fish oil microcapsules
المؤلفون: Muhammad Abdul Rahim, Joe M. Regenstein, Fahad Al-Asmari, Muhammad Imran, Mohamed Fawzy Ramadan, João Miguel F. Rocha, Imtiaz Hussain, Eliasse Zongo
المصدر: Scientific Reports, Vol 14, Iss 1, Pp 1-13 (2024)
بيانات النشر: Nature Portfolio, 2024.
سنة النشر: 2024
المجموعة: LCC:Medicine
LCC:Science
مصطلحات موضوعية: Long–chain polyunsaturated fatty acids, Spray–drying, Controlled release, Chia seeds, Fish oil, Medicine, Science
الوصف: Abstract Long–chain polyunsaturated fatty acids (LCPUFA) are of interest due to their potential health properties and have a significant role in reducing the risk of various chronic diseases in humans. It is commonly used as a supplement. However, lipid oxidation is an important negative factor caused by environmental, processing, and limited water solubility of LCPUFA, making them difficult to incorporate into food products. The objective of this research work was to prevent oxidation, extend shelf life, enhance the stability of fatty acids, and to achieve controlled release by preparing spray-dried powder (SDM). For spray-drying, aqueous emulsion blends were formulated using a 1:1 ratio of chia seed oil (CSO) and fish oil (FO) and using a laboratory-scale spray–dryer with varying conditions: inlet air temperature (IAT, 125–185 °C), wall material (WM, 5–25%), pump speed (PS, 3–7 mL/min), and needle speed (NS, 3–11 s). The maximum alpha-linolenic acid (ALA) content was 33 ± 1%. The highest values of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the microcapsules were 8.4 ± 0.4 and 13 ± 1%, respectively. Fourier transform infrared and X-Ray diffraction analysis results indicated that SDM was successfully formulated with Gum Arabic and maltodextrin (MD). The blending without encapsulation of CSO and FO was digested more efficiently and resulted in more oil being released with simulated gastric fluid (SGF), simulated intestinal fluid (SIF), and SGF + SIF conditions without heating. No significant changes were observed for saturated, monounsaturated, and LCPUFA, whether exposed or not to gastrointestinal conditions. However, compared to the release of SDM, it can be useful for designing delivery systems for the controlled release of essential fatty acids.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 2045-2322
Relation: https://doaj.org/toc/2045-2322
DOI: 10.1038/s41598-024-65214-x
URL الوصول: https://doaj.org/article/a1f6558fe9c842d59239173cdaadbfaa
رقم الأكسشن: edsdoj.1f6558fe9c842d59239173cdaadbfaa
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:20452322
DOI:10.1038/s41598-024-65214-x