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

Bruna Barbon Paulo; Izabela Dutra Alvim; Gary Reineccius; Ana Silvia Prata

doi:10.1016/j.lwt.2021.111040

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

Bruna Barbon Paulo, Izabela Dutra Alvim, Gary Reineccius, Ana Silvia Prata

Food Science and Nutrition

Research output: Contribution to journal › Article › peer-review

3 Scopus citations

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®) 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.

Original language	English (US)
Article number	111040
Journal	LWT
Volume	142
DOIs	https://doi.org/10.1016/j.lwt.2021.111040
State	Published - May 2021

Bibliographical note

Funding Information:
The authors gratefully acknowledge the FAPESP [grant numbers 2017/14271-7 , 2019/03291-2 and 2017/15410-0 ]; the Professor Jason Engbretch and the Positron Research Group (Natural Science/St. Olaf College) for the assistance and access to the PALS analysis; the Croda Europe Ltda, Citrosuco S/A Agroindustria, Ingredion Brasil Ingredientes Ltda, Fonterra Ltda and Rousselot Gelatinas do Brasil Ltda for the donation of the materials; the students Cristhian Rafael Lopes, Fernando de Oliveira Júnior and Gabrieli Marin for the assistance to the experiments.

Funding Information:
The authors gratefully acknowledge the FAPESP [grant numbers 2017/14271-7, 2019/03291-2 and 2017/15410-0]; the Professor Jason Engbretch and the Positron Research Group (Natural Science/St. Olaf College) for the assistance and access to the PALS analysis; the Croda Europe Ltda, Citrosuco S/A Agroindustria, Ingredion Brasil Ingredientes Ltda, Fonterra Ltda and Rousselot Gelatinas do Brasil Ltda for the donation of the materials; the students Cristhian Rafael Lopes, Fernando de Oliveira Júnior and Gabrieli Marin for the assistance to the experiments.

Publisher Copyright:
© 2021 Elsevier Ltd

Keywords

Microencapsulation
Oxidative stability
Positron annihilation lifetime spectroscopy
Spray-drying

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title = "Barrier properties of spray-dried emulsions containing flavorings or unsaturated triglycerides",

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{\textregistered}) 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.",

keywords = "Microencapsulation, Oxidative stability, Positron annihilation lifetime spectroscopy, Spray-drying",

author = "Paulo, {Bruna Barbon} and Alvim, {Izabela Dutra} and Gary Reineccius and Prata, {Ana Silvia}",

note = "Funding Information: The authors gratefully acknowledge the FAPESP [grant numbers 2017/14271-7 , 2019/03291-2 and 2017/15410-0 ]; the Professor Jason Engbretch and the Positron Research Group (Natural Science/St. Olaf College) for the assistance and access to the PALS analysis; the Croda Europe Ltda, Citrosuco S/A Agroindustria, Ingredion Brasil Ingredientes Ltda, Fonterra Ltda and Rousselot Gelatinas do Brasil Ltda for the donation of the materials; the students Cristhian Rafael Lopes, Fernando de Oliveira J{\'u}nior and Gabrieli Marin for the assistance to the experiments. Funding Information: The authors gratefully acknowledge the FAPESP [grant numbers 2017/14271-7, 2019/03291-2 and 2017/15410-0]; the Professor Jason Engbretch and the Positron Research Group (Natural Science/St. Olaf College) for the assistance and access to the PALS analysis; the Croda Europe Ltda, Citrosuco S/A Agroindustria, Ingredion Brasil Ingredientes Ltda, Fonterra Ltda and Rousselot Gelatinas do Brasil Ltda for the donation of the materials; the students Cristhian Rafael Lopes, Fernando de Oliveira J{\'u}nior and Gabrieli Marin for the assistance to the experiments. Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd",

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N2 - 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®) 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.

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ER -

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

Abstract

Bibliographical note

Keywords

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