{"title":"Characterization and in vitro bioaccessability of optimized chia oil-Capsul-sodium alginate microparticles obtained by 3 nozzle spray-drying","authors":"","doi":"10.1016/j.fbp.2024.09.012","DOIUrl":null,"url":null,"abstract":"<div><div>The influence sodium alginate (SA) as an outer layer agent on bioaccessibility and matrix food release of purified chia oil (PCO) microencapsulated was investigated. PCO microparticles with Capsul were elaborated and optimized by response surface methodology (RSM), and then as an encapsulating agent and SA as an outer layer (PCO-Capsul/SA) were designed by mini spray-drying with 2 fluid nozzle (2-N) and 3 fluid nozzle (3-N). The optimal conditions obtained for PCO-Capsul system were: dryer inlet temperature of 114 °C and PCO:Capsul relation of 1:5.42. After the addition of SA out layer, PCO-Capsul/SA microparticles were subjected to <em>in vitro</em> static gastrointestinal digestion. PCO-Capsul/SA occurred mainly in the intestinal phase, showing the suitability of SA as an intestine-site release polymer. However, when PCO-Capsul/SA was incorporated into a yoghurt (Y), microparticles showed a significantly lower PCO matrix food release and bioaccessibility after <em>in vitro</em> digestion than PCO-Capsul-Y microparticles, due to their interaction between SA and Y. SA spray-dried by 3-N showed great potential for vehiculation of omega-3 rich oils in the future incorporation and develop of functional foods.</div></div><div><h3>Tweetable abstract</h3><div>This research shows the role of the sodium alginate incorporation by 3 nozzle spray dryer when the design of an intestine-delivery food ingredient is intended.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5000,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioproducts Processing","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0960308524001895","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The influence sodium alginate (SA) as an outer layer agent on bioaccessibility and matrix food release of purified chia oil (PCO) microencapsulated was investigated. PCO microparticles with Capsul were elaborated and optimized by response surface methodology (RSM), and then as an encapsulating agent and SA as an outer layer (PCO-Capsul/SA) were designed by mini spray-drying with 2 fluid nozzle (2-N) and 3 fluid nozzle (3-N). The optimal conditions obtained for PCO-Capsul system were: dryer inlet temperature of 114 °C and PCO:Capsul relation of 1:5.42. After the addition of SA out layer, PCO-Capsul/SA microparticles were subjected to in vitro static gastrointestinal digestion. PCO-Capsul/SA occurred mainly in the intestinal phase, showing the suitability of SA as an intestine-site release polymer. However, when PCO-Capsul/SA was incorporated into a yoghurt (Y), microparticles showed a significantly lower PCO matrix food release and bioaccessibility after in vitro digestion than PCO-Capsul-Y microparticles, due to their interaction between SA and Y. SA spray-dried by 3-N showed great potential for vehiculation of omega-3 rich oils in the future incorporation and develop of functional foods.
Tweetable abstract
This research shows the role of the sodium alginate incorporation by 3 nozzle spray dryer when the design of an intestine-delivery food ingredient is intended.
期刊介绍：
Official Journal of the European Federation of Chemical Engineering:
Part C
FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.
Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing.
The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those:
• Primarily concerned with food formulation
• That use experimental design techniques to obtain response surfaces but gain little insight from them
• That are empirical and ignore established mechanistic models, e.g., empirical drying curves
• That are primarily concerned about sensory evaluation and colour
• Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material,
• Containing only chemical analyses of biological materials.
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