Omega-3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative stability

Rodrigo Melgosa; Óscar Benito-Román; María Teresa Sanz; Esther de Paz; Sagrario Beltrán

doi:10.1016/j.foodchem.2018.07.082

Omega-3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative stability

Food Chem. 2019 Jan 1:270:138-148. doi: 10.1016/j.foodchem.2018.07.082. Epub 2018 Jul 18.

Authors

Rodrigo Melgosa¹, Óscar Benito-Román², María Teresa Sanz³, Esther de Paz⁴, Sagrario Beltrán⁵

Affiliations

¹ Department of Biotechnology and Food Science (Chemical Engineering Section), University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain. Electronic address: rmgomez@ubu.es.
² Department of Biotechnology and Food Science (Chemical Engineering Section), University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain. Electronic address: obenito@ubu.es.
³ Department of Biotechnology and Food Science (Chemical Engineering Section), University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain. Electronic address: tersanz@ubu.es.
⁴ Department of Biotechnology and Food Science (Chemical Engineering Section), University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain. Electronic address: ede@ubu.es.
⁵ Department of Biotechnology and Food Science (Chemical Engineering Section), University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain. Electronic address: beltran@ubu.es.

PMID: 30174027
DOI: 10.1016/j.foodchem.2018.07.082

Abstract

Particles from Gas-Saturated Solutions (PGSS)-drying has been used as a green alternative to encapsulate omega-3 polyunsaturated fatty acids (n-3 PUFAs) at mild, non-oxidative conditions. PGSS-dried particles have been compared to those obtained by conventional drying methods such as spray-drying and freeze-drying, finding encapsulation efficiencies (EE) up to 98% and spherical morphology for PGSS- and spray-dried particles. Freeze-dried powders showed irregular morphology and EE from 95.8 to 98.6%, depending on the freezing method. Differential scanning calorimetry (DSC) analysis revealed glass-transition and melting peaks of OSA-starch and a cold-crystallization peak corresponding to the encapsulated n-3 PUFA concentrate. Compared to conventionally dried powders, PGSS-dried microparticles showed lower primary and secondary oxidation after 28 days of storage at 4 °C. Ascorbic acid addition combined with the mild processing conditions of PGSS-drying yielded particles with a maximum peroxide value of 2.5 meq O₂/kg oil after 28 days of storage at 4 °C.

Keywords: Emulsion; Omega–3; Oxidation; Supercritical carbon dioxide.

MeSH terms

Calorimetry, Differential Scanning
Desiccation
Drug Compounding / methods*
Fatty Acids, Omega-3 / chemistry*
Freeze Drying
Oxidative Stress
Particle Size
Powders

Substances

Fatty Acids, Omega-3
Powders