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

Melgosa, Rodrigo; Benito-Román, Óscar; Sanz, María Teresa; de Paz, Esther; Beltrán, Sagrario.
Food Chem; 270: 138-148, 2019 Jan 01.
Artigo em Inglês | MEDLINE | ID: mdl-30174027
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 O /kg oil after 28 days of storage at 4 °C.