Hydroxypropyl-inulin as a novel encapsulating agent of fish oil by conventional and water-free spray drying
Hydroxypropyl-inulin (HPI) was synthetized from inulin by etherification. The hydroxypropylation of inulin (degree of substitution 0.7) was confirmed by 1H NMR. The replacement of hydroxyl groups in inulin by an ether linkage increased its hydrophobicity, making HPI suitable as a novel encapsulating agent of fish oil (FO) by both conventional and water-free spray drying. FO microparticles were designed according to a composite central plus star statistical design. A FO-in-water emulsion was prepared as infeed for encapsulation by conventional spray drying (FO-csd), whereas FO was dispersed in methanol for encapsulation by water-free spray drying (FO-wfsd). The encapsulation efficiency of FO was similar in both FO-csd and FO-wfsd microparticles (80.5% and 82.6%, respectively), despite the different encapsulation mechanism. FO-wfsd microparticles showed lower glass transition temperature (Tg), hygroscopicity, moisture and water activity (aw) than FO-csd microparticles. Only the superficial FO was released from FO-wfsd microparticles (at pH 4.6 and 6.5) and FO-csd (at pH 6.5), which is desirable in the design of healthy food liquid matrices. Furthermore, FO-csd microparticles showed lower oxidative stability than FO-wfsd microparticles evaluated by the formation and distribution of polar compounds, suggesting that water had a higher plasticizing effect than methanol and provided FO microparticles with poor film-forming properties. The type of solvent determined the FO encapsulation mechanism but slightly affected the physico-chemical properties of the microparticles, the oxidative stability and the FO released pattern.
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2021
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dig-ictan-es-10261-2422092022-05-07T01:43:40Z Hydroxypropyl-inulin as a novel encapsulating agent of fish oil by conventional and water-free spray drying Encina, Cristian Giménez, Begoña Márquez Ruiz, Gloria Holgado, Francisca Vergara, Cristina Romero-Hasler, Patricio Soto-Bustamante, Eduardo Robert, Paz Agencia Nacional de Investigación y Desarrollo (Chile) Fondo Nacional de Desarrollo Científico y Tecnológico (Chile) Hydroxypropyl-inulin (HPI) was synthetized from inulin by etherification. The hydroxypropylation of inulin (degree of substitution 0.7) was confirmed by 1H NMR. The replacement of hydroxyl groups in inulin by an ether linkage increased its hydrophobicity, making HPI suitable as a novel encapsulating agent of fish oil (FO) by both conventional and water-free spray drying. FO microparticles were designed according to a composite central plus star statistical design. A FO-in-water emulsion was prepared as infeed for encapsulation by conventional spray drying (FO-csd), whereas FO was dispersed in methanol for encapsulation by water-free spray drying (FO-wfsd). The encapsulation efficiency of FO was similar in both FO-csd and FO-wfsd microparticles (80.5% and 82.6%, respectively), despite the different encapsulation mechanism. FO-wfsd microparticles showed lower glass transition temperature (Tg), hygroscopicity, moisture and water activity (aw) than FO-csd microparticles. Only the superficial FO was released from FO-wfsd microparticles (at pH 4.6 and 6.5) and FO-csd (at pH 6.5), which is desirable in the design of healthy food liquid matrices. Furthermore, FO-csd microparticles showed lower oxidative stability than FO-wfsd microparticles evaluated by the formation and distribution of polar compounds, suggesting that water had a higher plasticizing effect than methanol and provided FO microparticles with poor film-forming properties. The type of solvent determined the FO encapsulation mechanism but slightly affected the physico-chemical properties of the microparticles, the oxidative stability and the FO released pattern. This research was funded by Agencia Nacional de Investigación ANID (Fondecyt Project 1151224; Fondecyt Project 1171595; ANID/PIA/ACT 192144), Chile. Peer reviewed 2021-06-01T11:02:39Z 2021-06-01T11:02:39Z 2021 artículo http://purl.org/coar/resource_type/c_6501 Food Hydrocolloids 113: 106518 (2021) 0268-005X http://hdl.handle.net/10261/242209 10.1016/j.foodhyd.2020.106518 http://dx.doi.org/10.13039/501100002850 en Postprint https://doi.org/10.1016/j.foodhyd.2020.106518 Sí open Elsevier |
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Hydroxypropyl-inulin (HPI) was synthetized from inulin by etherification. The hydroxypropylation of inulin (degree of substitution 0.7) was confirmed by 1H NMR. The replacement of hydroxyl groups in inulin by an ether linkage increased its hydrophobicity, making HPI suitable as a novel encapsulating agent of fish oil (FO) by both conventional and water-free spray drying. FO microparticles were designed according to a composite central plus star statistical design. A FO-in-water emulsion was prepared as infeed for encapsulation by conventional spray drying (FO-csd), whereas FO was dispersed in methanol for encapsulation by water-free spray drying (FO-wfsd). The encapsulation efficiency of FO was similar in both FO-csd and FO-wfsd microparticles (80.5% and 82.6%, respectively), despite the different encapsulation mechanism. FO-wfsd microparticles showed lower glass transition temperature (Tg), hygroscopicity, moisture and water activity (aw) than FO-csd microparticles. Only the superficial FO was released from FO-wfsd microparticles (at pH 4.6 and 6.5) and FO-csd (at pH 6.5), which is desirable in the design of healthy food liquid matrices. Furthermore, FO-csd microparticles showed lower oxidative stability than FO-wfsd microparticles evaluated by the formation and distribution of polar compounds, suggesting that water had a higher plasticizing effect than methanol and provided FO microparticles with poor film-forming properties. The type of solvent determined the FO encapsulation mechanism but slightly affected the physico-chemical properties of the microparticles, the oxidative stability and the FO released pattern. |
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Agencia Nacional de Investigación y Desarrollo (Chile) |
author_facet |
Agencia Nacional de Investigación y Desarrollo (Chile) Encina, Cristian Giménez, Begoña Márquez Ruiz, Gloria Holgado, Francisca Vergara, Cristina Romero-Hasler, Patricio Soto-Bustamante, Eduardo Robert, Paz |
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artículo |
author |
Encina, Cristian Giménez, Begoña Márquez Ruiz, Gloria Holgado, Francisca Vergara, Cristina Romero-Hasler, Patricio Soto-Bustamante, Eduardo Robert, Paz |
spellingShingle |
Encina, Cristian Giménez, Begoña Márquez Ruiz, Gloria Holgado, Francisca Vergara, Cristina Romero-Hasler, Patricio Soto-Bustamante, Eduardo Robert, Paz Hydroxypropyl-inulin as a novel encapsulating agent of fish oil by conventional and water-free spray drying |
author_sort |
Encina, Cristian |
title |
Hydroxypropyl-inulin as a novel encapsulating agent of fish oil by conventional and water-free spray drying |
title_short |
Hydroxypropyl-inulin as a novel encapsulating agent of fish oil by conventional and water-free spray drying |
title_full |
Hydroxypropyl-inulin as a novel encapsulating agent of fish oil by conventional and water-free spray drying |
title_fullStr |
Hydroxypropyl-inulin as a novel encapsulating agent of fish oil by conventional and water-free spray drying |
title_full_unstemmed |
Hydroxypropyl-inulin as a novel encapsulating agent of fish oil by conventional and water-free spray drying |
title_sort |
hydroxypropyl-inulin as a novel encapsulating agent of fish oil by conventional and water-free spray drying |
publisher |
Elsevier |
publishDate |
2021 |
url |
http://hdl.handle.net/10261/242209 http://dx.doi.org/10.13039/501100002850 |
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