Oxidative stability and oxygen permeability of oil-loaded capsules produced by spray-drying or electrospraying measured by electron spin resonance
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Oxidative stability and oxygen permeability of oil-loaded capsules produced by spray-drying or electrospraying measured by electron spin resonance. / Rahmani-Manglano, Nor E.; Andersen, Mogens L.; Guadix, Emilia M.; García-Moreno, Pedro J.
In: Food Chemistry, Vol. 430, 136894, 2024.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Oxidative stability and oxygen permeability of oil-loaded capsules produced by spray-drying or electrospraying measured by electron spin resonance
AU - Rahmani-Manglano, Nor E.
AU - Andersen, Mogens L.
AU - Guadix, Emilia M.
AU - García-Moreno, Pedro J.
N1 - Publisher Copyright: © 2023 The Authors
PY - 2024
Y1 - 2024
N2 - 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 electrosprayed capsules oxidized faster and during the early stages of incubation, irrespective of the emitter configuration (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.
AB - 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 electrosprayed capsules oxidized faster and during the early stages of incubation, irrespective of the emitter configuration (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.
KW - Coaxial electrospraying
KW - Electron spin resonance
KW - Encapsulation
KW - Monoaxial electrospraying
KW - Omega-3 polyunsaturated fatty acids
KW - Spray-drying
U2 - 10.1016/j.foodchem.2023.136894
DO - 10.1016/j.foodchem.2023.136894
M3 - Journal article
C2 - 37544150
AN - SCOPUS:85166942845
VL - 430
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
M1 - 136894
ER -
ID: 365883802