Innovative strategy based on combined microencapsulation technologies for food application and the influence of wall material composition. (May 2018)

• Record Type: Journal Article
• Authors: Fadini, Ana Lúcia; Alvim, Izabela Dutra; Ribeiro, Isabela Porto; Ruzene, Lucas Geraldini; Silva, Lidiane Bataglia da; Queiroz, Marise Bonifácio; Miguel, Ana Maria Rauen de Oliveira; Chaves, Francisco Celio Maia; Rodrigues, Rodney Alexandre Ferreira
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 91(2018)
• Page Start: 345
• Page End: 352
• Publication Date: 2018-05
• Subjects: Microencapsulation -- Fish oil -- Sacha inchi oil -- Spray drying -- Spray chilling; AG Acacia gum -- AGG mixture of acacia gum and grape juice -- ALA alpha-linolenic acid -- Aw water activity -- DHA docosahexaenoic acid -- EE encapsulation efficiency -- EPA eicosapentaenoic acid -- FIO fish oil -- LA linoleic acid -- SIO sacha inchi oil -- SCM spray chilling microparticles -- SDM spray drying microparticles -- SM skimmed milk powder -- SO surface oil -- PO 100% hydrogenated palm oil -- TO total oil -- PUFAs polyunsaturated fatty acids -- VF vegetable fat obtained from fully hydrogenated and interesterified vegetables oils; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2018.01.071
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: It is widely reported in the literature that polyunsaturated fatty acids (PUFAs) have positive effects on human health, therefore it is important to have alternatives to their direct addition into food products. This study investigated the use of combined microencapsulation technologies for fish oil and sacha inchi oil protection and food application. The microparticles were first obtained by spray drying. The evaluated wall materials were skimmed milk powder (SM), acacia gum (AG) and a mixture of acacia gum and grape juice (AGG). The SM:AG:AGG (ratio of 1:1:1) showed a positive effect on encapsulation efficiency (85.26–88.09%). The obtained microparticles had no unpleasant odour but did have a pronounced fish oil taste, likely due to the high solubility of the wall materials. A second shell formed by spray chilling overcame this limitation. In this stage, the spray drying microparticles were used as the core and a mixture of vegetable fat and hydrogenated palm oil was the wall material, providing microparticles with no oil taste and a sufficient amount of PUFAs to be incorporated into chocolate panned products with a positive sensory evaluation. The use of combined microencapsulation technologies was considered promising for encapsulating functional oils and increasing their use in processed foods. Highlights: Fish oil (FIO) and sacha inchi oil (SIO) were microencapsulated with a double shell. The wall material composition for the spray drying (SD) microencapsulation was defined. The obtained microparticles were used as the core material in a spray chilling (SC) process. The double shell microparticles were successfully incorporated into chocolate panned products. Combined use of SD and SC technologies can be a promising tool for delivering functional oils.