Article,
Non-emulsion-based encapsulation of fish oil by coaxial electrospraying assisted by pressurized gas enhances the oxidative stability of a capsule-fortified salad dressing
Contributors
Prieto, Cristina
0000-0002-0925-896X
[3]
[4]
Jacobsen, Charlotte
0000-0003-3540-9669
[2]
Affiliations
- [1] Univ Granada, Dept Chem Engn, Granada, Spain [NORA names: Spain; Europe, EU; OECD];
- [2] Tech Univ Denmark, Natl Food Inst, Lyngby, Denmark [NORA names: DTU Technical University of Denmark; University; Denmark; Europe, EU; Nordic; OECD];
- [3] Spanish Council Sci Res CSIC, Inst Agrochem & Food Technol IATA, Novel Mat & Nanotechnol Grp, Valencia, Spain [NORA names: Spain; Europe, EU; OECD];
- [4] Spanish Council Sci Res CSIC, Inst Agrochem & Food Technol IATA, Novel Mat & Nanotechnol Grp, Valencia, Spain [NORA names: Spain; Europe, EU; OECD]
Abstract
The influence of the encapsulation technology (spray-drying, mono- or coaxial electrospraying assisted by pressurized gas, EAPG) and the oil load (13, 26 or 39 wt%) on the oxidative stability of: i) fish oil-loaded capsules, and ii) capsule-fortified salad dressings were investigated. The highest encapsulation efficiency (EE > 83%) was achieved by the emulsion-based encapsulation methods (e.g., spray-drying and monoaxial EAPG), irrespective of the oil load. Nonetheless, monoaxially EAPG capsules were the most oxidized during storage due to their increased surface-to-volume ratio. On the contrary, non-emulsion-based coaxial EAPG resulted in low lipid oxidation after processing and subsequent storage. The oxidative stability of the capsule-fortified salad dressings correlated well with that of the encapsulates, with the dressing fortified with the coaxially EAPG capsules showing significantly lower levels of oxidation. Our results show that the fortification approach (e.g., emulsion or non-emulsion-based delivery systems) significantly influenced the oxidative stability of the enriched food matrix.
