Microencapsulation of linseed oil enriched with carrot pomace extracts using Particles from Gas Saturated Solutions (PGSS) process. (January 2022)

• Record Type: Journal Article
• Authors: Klettenhammer, Stefan; Ferrentino, Giovanna; Zendehbad, Hossein Seyed; Morozova, Ksenia; Scampicchio, Matteo
• Is Part Of: Journal of food engineering. Volume 312(2022)
• Publication Date: 2022-01
• Subjects: Carrot pomace extract -- Supercritical fluid extraction -- Antioxidant activity -- Particles from gas saturated solutions -- Oxidative stability; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2021.110746
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: This work aimed to evaluate the oxidative stability of linseed oil microcapsules formulated with carrot pomace extract (CPE). CPE, obtained with supercritical carbon dioxide technique carried out at 30 MPa, 60 °C for 120 min with CO2 flow rate of 2 L/h using ethanol as co-solvent (14%, w/w), was mixed with linseed oil at different concentrations (0.8–16 mg/g of oil) and sunflower wax as wall material. Microcapsules were obtained by PGSS performed at 75 °C for 30 min, 10, 20 and 30 MPa. The best encapsulation efficiency, powder density and flowability were achieved by applying PGSS at 10 MPa. These samples also showed the highest oxidative stability (28 ± 2 h), which was furthermore improved up to 43 ± 2 h with the addition of CPE (16 mg/g of oil). Graphical abstract: Image 1 Highlights: PGSS technique was successfully applied to encapsulate linseed oil. Highest oxidative stability was obtained for microparticles produced at 10 MPa. Carrot pomace extract was obtained using supercritical carbon dioxide technique. Addition of carrot pomace extract enhanced microparticle oxidative stability.