open access publication

Article, 2024

Oxidative stability and oxygen permeability of oil-loaded capsules produced by spray-drying or electrospraying measured by electron spin resonance

FOOD CHEMISTRY, ISSN 0308-8146, 0308-8146, Volume 430, 10.1016/j.foodchem.2023.136894

Contributors

Rahmani-Manglano, Nor E (Corresponding author) [1] Andersen, Mogens L 0000-0003-4694-486X [2] Guadix, Emilia M. [1] -Moreno, Pedro J. Garcia 0000-0002-6074-9385 (Corresponding author) [1]

Affiliations

  1. [1] Univ Granada, Dept Chem Engn, Granada, Spain
  2. [NORA names: Spain; Europe, EU; OECD];
  3. [2] Univ Copenhagen, Dept Food Sci, Copenhagen, Denmark
  4. [NORA names: KU University of Copenhagen; University; Denmark; Europe, EU; Nordic; OECD]

Abstract

The oxidative stability and the oxygen permeability of oil-loaded capsules were investigated by Electron Spin Resonance (ESR). The capsules were produced by spray-drying or electrospraying in the monoaxial or coaxial configuration using glucose syrup as the encapsulating agent. ESR-spin trapping results showed that electro-sprayed capsules oxidized faster and during the early stages of incubation, irrespective of the emitter configu-ration (monoaxial or coaxial), when compared to those produced by spray-drying. Furthermore, ESR oximetry showed that oxygen inside the spray-dried capsules reached equilibrium with the surrounding atmosphere significantly slower than the monoaxially electrosprayed capsules (i.e.,-2h and-10 min, respectively). These findings have been attributed to the larger particle size of the spray-dried capsules influencing the oxygen diffusion area (i.e., lower surface-to-volume ratio) and diffusion path (i.e., thicker encapsulating wall for a fixed oil load). Together, the lower oxygen uptake reported for the spray-dried capsules correlated well with their higher oxidative stability.

Keywords

Coaxial electrospraying, Electron spin resonance, Encapsulation, Monoaxial electrospraying, Omega-3 polyunsaturated fatty acids, Spray-drying

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