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Formulation, spray-drying and physicochemical characterization of functional powders loaded with chia seed oil and prepared by complex coacervation.

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Title: Formulation, spray-drying and physicochemical characterization of functional powders loaded with chia seed oil and prepared by complex coacervation.
Authors: Bordón, María Gabriela1,2 (AUTHOR) maria.gabriela.bordon@mi.unc.edu.ar, Paredes, Alejandro J.3,4 (AUTHOR) a.paredes@qub.ac.uk, Camacho, Nahuel Matías3 (AUTHOR), Penci, María Cecilia1,2,5 (AUTHOR), González, Agustín6 (AUTHOR), Palma, Santiago Daniel3 (AUTHOR) sdpalma@fcq.unc.edu.ar, Ribotta, Pablo Daniel1,2,5 (AUTHOR) pribotta@agro.unc.edu.ar, Martinez, Marcela Lilian1,2,5,7 (AUTHOR) marcela.martinez@unc.edu.ar
Source: Powder Technology. Oct2021, Vol. 391, p479-493. 15p.
Subjects: Spray drying, Microencapsulation, Chia, Coacervation, Oilseeds, Fourier transform infrared spectroscopy, Powders, Vegetable oils
Abstract: In this research, complex coacervation between soy protein isolate (SPI) and gum arabic (GA) constituted a preliminary step for developing chia oil (CO)-in-water emulsions suitable for subsequent spray-drying. The contributions of total biopolymer concentration, SPI-GA ratio w /w and ionic strength on coacervate yield (CY) were quantified through a 3×6×4 factorial design. The SPI-GA ratios that gave the highest CY values (1-1 and 2-1) were selected to prepare emulsions and blank dispersions (devoid of CO). The preparation process included four well-defined sequential steps: high speed homogenization, high pressure homogenization, complex coacervation and a carrier addition (maltodextrin). The emulsification step, the SPI-GA ratio and the presence of CO had a significant effect (p ≤ 0.05) on ζ-Potential, apparent viscosity, structural recovery of the systems, gel strength and cross-linking. The microencapsulation process preserved the quality of CO (2.18 ± 0.01 h), as reflected by enhanced oxidative stability indices (around three times higher than bulk CO, 5.65–6.84 h) and non-significant changes in α-Linolenic acid after spray-drying and in-vitro digestion processes (60–66.53%, relative abundance). In addition, thermogravimetric analysis (TGA) and Fourier transform infrared spectroscopy (FTIR) helped corroborate the stability of CO within the powders' structure. Finally, different characteristics of powders were significantly influenced (p ≤ 0.05) by the presence of CO, especially the color, flowability and sorption-dependent properties: the monolayer content (W m) and the bulk moisture diffusivity. [Display omitted] • Chia oil (CO) was encapsulated by complex coacervation. • Soy protein isolate (SPI) and gum arabic (GA) were used as wall materials. • The gel strength and cross-linking were enhanced by the presence of CO in emulsions. • The monolayer content and bulk moisture diffusivity of powders were affected by CO. • Chia oil was successfully protected by microencapsulation. [ABSTRACT FROM AUTHOR]
Copyright of Powder Technology is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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Header DbId: egs
DbLabel: Engineering Source
An: 151590486
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
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  Label: Title
  Group: Ti
  Data: Formulation, spray-drying and physicochemical characterization of functional powders loaded with chia seed oil and prepared by complex coacervation.
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  Data: <searchLink fieldCode="AR" term="%22Bordón%2C+María+Gabriela%22">Bordón, María Gabriela</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> maria.gabriela.bordon@mi.unc.edu.ar</i><br /><searchLink fieldCode="AR" term="%22Paredes%2C+Alejandro+J%2E%22">Paredes, Alejandro J.</searchLink><relatesTo>3,4</relatesTo> (AUTHOR)<i> a.paredes@qub.ac.uk</i><br /><searchLink fieldCode="AR" term="%22Camacho%2C+Nahuel+Matías%22">Camacho, Nahuel Matías</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Penci%2C+María+Cecilia%22">Penci, María Cecilia</searchLink><relatesTo>1,2,5</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22González%2C+Agustín%22">González, Agustín</searchLink><relatesTo>6</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Palma%2C+Santiago+Daniel%22">Palma, Santiago Daniel</searchLink><relatesTo>3</relatesTo> (AUTHOR)<i> sdpalma@fcq.unc.edu.ar</i><br /><searchLink fieldCode="AR" term="%22Ribotta%2C+Pablo+Daniel%22">Ribotta, Pablo Daniel</searchLink><relatesTo>1,2,5</relatesTo> (AUTHOR)<i> pribotta@agro.unc.edu.ar</i><br /><searchLink fieldCode="AR" term="%22Martinez%2C+Marcela+Lilian%22">Martinez, Marcela Lilian</searchLink><relatesTo>1,2,5,7</relatesTo> (AUTHOR)<i> marcela.martinez@unc.edu.ar</i>
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  Data: <searchLink fieldCode="JN" term="%22Powder+Technology%22">Powder Technology</searchLink>. Oct2021, Vol. 391, p479-493. 15p.
– Name: Subject
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  Data: <searchLink fieldCode="DE" term="%22Spray+drying%22">Spray drying</searchLink><br /><searchLink fieldCode="DE" term="%22Microencapsulation%22">Microencapsulation</searchLink><br /><searchLink fieldCode="DE" term="%22Chia%22">Chia</searchLink><br /><searchLink fieldCode="DE" term="%22Coacervation%22">Coacervation</searchLink><br /><searchLink fieldCode="DE" term="%22Oilseeds%22">Oilseeds</searchLink><br /><searchLink fieldCode="DE" term="%22Fourier+transform+infrared+spectroscopy%22">Fourier transform infrared spectroscopy</searchLink><br /><searchLink fieldCode="DE" term="%22Powders%22">Powders</searchLink><br /><searchLink fieldCode="DE" term="%22Vegetable+oils%22">Vegetable oils</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: In this research, complex coacervation between soy protein isolate (SPI) and gum arabic (GA) constituted a preliminary step for developing chia oil (CO)-in-water emulsions suitable for subsequent spray-drying. The contributions of total biopolymer concentration, SPI-GA ratio w /w and ionic strength on coacervate yield (CY) were quantified through a 3×6×4 factorial design. The SPI-GA ratios that gave the highest CY values (1-1 and 2-1) were selected to prepare emulsions and blank dispersions (devoid of CO). The preparation process included four well-defined sequential steps: high speed homogenization, high pressure homogenization, complex coacervation and a carrier addition (maltodextrin). The emulsification step, the SPI-GA ratio and the presence of CO had a significant effect (p ≤ 0.05) on ζ-Potential, apparent viscosity, structural recovery of the systems, gel strength and cross-linking. The microencapsulation process preserved the quality of CO (2.18 ± 0.01 h), as reflected by enhanced oxidative stability indices (around three times higher than bulk CO, 5.65–6.84 h) and non-significant changes in α-Linolenic acid after spray-drying and in-vitro digestion processes (60–66.53%, relative abundance). In addition, thermogravimetric analysis (TGA) and Fourier transform infrared spectroscopy (FTIR) helped corroborate the stability of CO within the powders' structure. Finally, different characteristics of powders were significantly influenced (p ≤ 0.05) by the presence of CO, especially the color, flowability and sorption-dependent properties: the monolayer content (W m) and the bulk moisture diffusivity. [Display omitted] • Chia oil (CO) was encapsulated by complex coacervation. • Soy protein isolate (SPI) and gum arabic (GA) were used as wall materials. • The gel strength and cross-linking were enhanced by the presence of CO in emulsions. • The monolayer content and bulk moisture diffusivity of powders were affected by CO. • Chia oil was successfully protected by microencapsulation. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Powder Technology is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.powtec.2021.06.035
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 15
        StartPage: 479
    Subjects:
      – SubjectFull: Spray drying
        Type: general
      – SubjectFull: Microencapsulation
        Type: general
      – SubjectFull: Chia
        Type: general
      – SubjectFull: Coacervation
        Type: general
      – SubjectFull: Oilseeds
        Type: general
      – SubjectFull: Fourier transform infrared spectroscopy
        Type: general
      – SubjectFull: Powders
        Type: general
      – SubjectFull: Vegetable oils
        Type: general
    Titles:
      – TitleFull: Formulation, spray-drying and physicochemical characterization of functional powders loaded with chia seed oil and prepared by complex coacervation.
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            NameFull: Bordón, María Gabriela
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            NameFull: Paredes, Alejandro J.
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            NameFull: Camacho, Nahuel Matías
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            NameFull: Penci, María Cecilia
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            NameFull: González, Agustín
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            NameFull: Palma, Santiago Daniel
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            NameFull: Ribotta, Pablo Daniel
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            NameFull: Martinez, Marcela Lilian
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            – D: 01
              M: 10
              Text: Oct2021
              Type: published
              Y: 2021
          Identifiers:
            – Type: issn-print
              Value: 00325910
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              Value: 391
          Titles:
            – TitleFull: Powder Technology
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