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Aplicación de emulsiones multicapa para la encapsulación de aceites con alto contenido de ácidos grasos poliinsaturados

Silvana Alejandra Fioramonti Liliana Gabriela Santiago Francisco José Speroni Aguirre María Élida Pirovani María del Pilar Buera Amelia Catalina Rubiolo

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Resumen/Descripción – provisto por el repositorio digital
Polyunsaturated fatty acids (PUFAs) are essential nutrients that have been related with prevention of cardiovascular disease and must be incorporated in the human diet. However, as they are sensitive to lipid oxidation, controlled delivery systems need to be designed to protect and incorporate them into food matrices. The aim of this work was to study flaxseed oil microencapsulation process by designing O/W multilayer emulsions using a whey protein isolate (WPI) and sodium alginate (SA) to create self-assembled interfacial layers around lipid droplets by electrostatic deposition. First, interaction behavior between WPI and SA in aqueous phase was studied. Soluble complexes formation, which was influenced by WPI:SA ratio, was observed at pH values between 3,3 – 4,5. Secondly, interaction behavior between WPI and SA at the interface of multilayer emulsions was assessed at different pH, WPI and SA concentrations. Once the conditions that produced the most stable emulsions were chosen, maltodextrin (MD) was added to the systems and stability of emulsions during freeze storage (-18°C and -80°C) was studied. MD greatly improved emulsion stability after freeze-thawing acting as a cryoprotectant. Finally, emulsions were freeze-dried and powdered microcapsules were obtained. Oxidative stability of flaxseed oil was examined by measuring peroxide values (PV) and thiobarbituric reactive substances (TBARS) of microcapsules through long-term storage. Although encapsulation efficiencies above 90% were obtained, mechanical and ultrasonic stirring contributed significantly to oxidation of the oil while preparing emulsions.
Palabras clave – provistas por el repositorio digital

Microencapsulation; Multilayer emulsions; Polyunsaturated fatty acids; Milk proteins; Sodium alginate; Maltodextrin; Microencapsulación; Emulsiones multicapa; Ácidos grasos poliinsaturados; Proteínas lácteas; Alginato; Maltodextrina

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No requiere 2015 Biblioteca Virtual de la Universidad Nacional del Litoral (SNRD) acceso abierto

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Tipo de recurso:

tesis

Idiomas de la publicación

  • español castellano

País de edición

Argentina

Fecha de publicación