Buttermilk as encapsulating agent: Effect of ultra-high-pressure homogenization on chia oil-in-water liquid emulsion formulations for spray drying

This article belongs to the Section Food Engineering and Technology.

Detalles Bibliográficos
Autores: Aghababaei, Fatemeh, Cano-Sarabia, Mary, Trujillo, Antonio J., Quevedo, Joan M., Ferragut, Victoria
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/252938
Acceso en línea:http://hdl.handle.net/10261/252938
Access Level:acceso abierto
Palabra clave:Buttermilk
Spray-dried emulsion
Chia oil
Oil-in-water emulsions
High-pressure homogenization
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spelling Buttermilk as encapsulating agent: Effect of ultra-high-pressure homogenization on chia oil-in-water liquid emulsion formulations for spray dryingAghababaei, FatemehCano-Sarabia, MaryTrujillo, Antonio J.Quevedo, Joan M.Ferragut, VictoriaButtermilkSpray-dried emulsionChia oilOil-in-water emulsionsHigh-pressure homogenizationThis article belongs to the Section Food Engineering and Technology.Functional foods are highly demanded by consumers. Omega-3 rich oil and commercial buttermilk (BM), as functional components, used in combination to produce emulsions for further drying may facilitate the incorporation to foods. Ultra-high-pressure homogenization (UHPH) has a great potential for technological and nutritional aspects in emulsions production. The present study aimed to examine the potential improvement of UHPH technology in producing buttermilk-stabilized omega-3 rich emulsions (BME) for further drying, compared with conventional homogenization. Oil-in-water emulsions formulated with 10% chia: sunflower oil (50:50); 30% maltodextrin and 4 to 7% buttermilk were obtained by using conventional homogenization at 30 MPa and UHPH at 100 and 200 MPa. Particle size analysis, rheological evaluation, colloidal stability, zeta-potential measurement, and microstructure observations were performed in the BME. Subsequent spray drying of emulsions were made. As preliminary approximation for evaluating differences in the homogenization technology applied, encapsulation efficiency and morphological characteristics of on spray-dried emulsions (SDE) containing 21.3 to 22.7% oil content (dry basis) were selected. This study addresses the improvement in stability of BME treated by UHPH when compared to conventional homogenization and the beneficial consequences in encapsulation efficiency and morphology of SDE.This research was funded by the Spanish Ministry of Science, Innovation and Universities into the “Programa Estatal de Investigación, Desarrollo e Innovación Orientada a los Retos de la sociedad”, project number AGL2017-83331-R. ICN2 was supported by the Severo Ochoa program from the Spanish MINECO (Grant No. SEV-2017-0706).Peer reviewedMultidisciplinary Digital Publishing InstituteMinisterio de Ciencia, Innovación y Universidades (España)Agencia Estatal de Investigación (España)Ministerio de Economía y Competitividad (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202120212021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/252938reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/AGL2017-83331-Rinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/SEV-2017-0706https://doi.org/10.3390/foods10051059Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2529382026-05-22T06:33:51Z
dc.title.none.fl_str_mv Buttermilk as encapsulating agent: Effect of ultra-high-pressure homogenization on chia oil-in-water liquid emulsion formulations for spray drying
title Buttermilk as encapsulating agent: Effect of ultra-high-pressure homogenization on chia oil-in-water liquid emulsion formulations for spray drying
spellingShingle Buttermilk as encapsulating agent: Effect of ultra-high-pressure homogenization on chia oil-in-water liquid emulsion formulations for spray drying
Aghababaei, Fatemeh
Buttermilk
Spray-dried emulsion
Chia oil
Oil-in-water emulsions
High-pressure homogenization
title_short Buttermilk as encapsulating agent: Effect of ultra-high-pressure homogenization on chia oil-in-water liquid emulsion formulations for spray drying
title_full Buttermilk as encapsulating agent: Effect of ultra-high-pressure homogenization on chia oil-in-water liquid emulsion formulations for spray drying
title_fullStr Buttermilk as encapsulating agent: Effect of ultra-high-pressure homogenization on chia oil-in-water liquid emulsion formulations for spray drying
title_full_unstemmed Buttermilk as encapsulating agent: Effect of ultra-high-pressure homogenization on chia oil-in-water liquid emulsion formulations for spray drying
title_sort Buttermilk as encapsulating agent: Effect of ultra-high-pressure homogenization on chia oil-in-water liquid emulsion formulations for spray drying
dc.creator.none.fl_str_mv Aghababaei, Fatemeh
Cano-Sarabia, Mary
Trujillo, Antonio J.
Quevedo, Joan M.
Ferragut, Victoria
author Aghababaei, Fatemeh
author_facet Aghababaei, Fatemeh
Cano-Sarabia, Mary
Trujillo, Antonio J.
Quevedo, Joan M.
Ferragut, Victoria
author_role author
author2 Cano-Sarabia, Mary
Trujillo, Antonio J.
Quevedo, Joan M.
Ferragut, Victoria
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia, Innovación y Universidades (España)
Agencia Estatal de Investigación (España)
Ministerio de Economía y Competitividad (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Buttermilk
Spray-dried emulsion
Chia oil
Oil-in-water emulsions
High-pressure homogenization
topic Buttermilk
Spray-dried emulsion
Chia oil
Oil-in-water emulsions
High-pressure homogenization
description This article belongs to the Section Food Engineering and Technology.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/252938
url http://hdl.handle.net/10261/252938
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/AGL2017-83331-R
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/SEV-2017-0706
https://doi.org/10.3390/foods10051059
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
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score 15,81155

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