مورد إلكتروني
Non-emulsion-based encapsulation of fish oil by coaxial electrospraying assisted by pressurized gas enhances the oxidative stability of a capsule-fortified salad dressing
| العنوان: | Non-emulsion-based encapsulation of fish oil by coaxial electrospraying assisted by pressurized gas enhances the oxidative stability of a capsule-fortified salad dressing |
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| المصدر: | Rahmani-Manglano , N E , Guadix , E M , Yesiltas , B , Prieto , C , Lagaron , J M , Jacobsen , C & García-Moreno , P J 2024 , ' Non-emulsion-based encapsulation of fish oil by coaxial electrospraying assisted by pressurized gas enhances the oxidative stability of a capsule-fortified salad dressing ' , Food Chemistry , vol. 431 , 137157 . |
| بيانات النشر: | 2024 |
| تفاصيل مُضافة: | Rahmani-Manglano, Nor E. Guadix, Emilia M. Yesiltas, Betül Prieto, Cristina Lagaron, Jose M. Jacobsen, Charlotte García-Moreno, Pedro J. |
| نوع الوثيقة: | Electronic Resource |
| مستخلص: | The influence of the encapsulation technology (spray-drying, mono- or coaxial electrospraying assisted by pressurized gas, EAPG) and the oil load (13, 26 or 39 wt%) on the oxidative stability of: i) fish oil-loaded capsules, and ii) capsule-fortified salad dressings were investigated. The highest encapsulation efficiency (EE>83%) was achieved by the emulsion-based encapsulation methods (e.g., spray-drying and monoaxial EAPG), irrespective of the oil load. Nonetheless, monoaxially EAPG capsules were the most oxidized during storage due to their increased surface-to-volume ratio. On the contrary, non-emulsion-based coaxial EAPG resulted in low lipid oxidation after processing and subsequent storage. The oxidative stability of the capsule-fortified salad dressings correlated well with that of the encapsulates, with the dressing fortified with the coaxially EAPG capsules showing significantly lower levels of oxidation. Our results show that the fortification approach (e.g., emulsion or non-emulsion-based delivery systems) significantly influenced the oxidative stability of the enriched food matrix. |
| مصطلحات الفهرس: | Omega-3 polyunsaturated fatty acids, Encapsulation, Spray-drying, Electrospraying assisted by pressurized gas, Coaxial EAPG, Food enrichment, article |
| URL: | |
| الإتاحة: | Open access content. Open access content info:eu-repo/semantics/openAccess |
| ملاحظة: | application/pdf English |
| أرقام أخرى: | EDN oai:pure.atira.dk:publications/4a3cbece-4eae-4f96-a864-1e15065d0d91 1397137060 |
| المصدر المساهم: | TECHNICAL KNOWLEDGE CTR DENMARK From OAIster®, provided by the OCLC Cooperative. |
| رقم الأكسشن: | edsoai.on1397137060 |
| قاعدة البيانات: | OAIster |
| الوصف غير متاح. |