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Electrostatic spray drying: A new alternative for drying of complex coacervates.
Comunian, Talita A; Gómez-Mascaraque, Laura G; Maudhuit, Audrey; Roelens, Guillaume; Poncelet, Denis; Drusch, Stephan; Brodkorb, André.
Afiliación
  • Comunian TA; Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P25YN63, Ireland.
  • Gómez-Mascaraque LG; Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P25YN63, Ireland.
  • Maudhuit A; Fluid Air Europe, Division of Spraying Systems Co., Treillieres, France.
  • Roelens G; University of Nantes, Nantes, France.
  • Poncelet D; EncapProcess, Sucé sur Erdre, France.
  • Drusch S; Department of Food Technology and Food Material Science, Technische Universität Berlin, Königin-Luise-Straße 22, 14195 Berlin, Germany.
  • Brodkorb A; Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P25YN63, Ireland. Electronic address: andre.brodkorb@teagasc.ie.
Food Res Int ; 183: 114189, 2024 May.
Article en En | MEDLINE | ID: mdl-38760128
ABSTRACT
Complex coacervation can be used for controlled delivery of bioactive compounds (i.e., flaxseed oil and quercetin). This study investigated the co-encapsulation of flaxseed oil and quercetin by complex coacervation using soluble pea protein (SPP) and gum arabic (GA) as shell materials, followed by innovative electrostatic spray drying (ES). The dried system was analyzed through encapsulation efficiency (EE) and yield (EY), morphological and physicochemical properties, and stability for 60 days. Small droplet size emulsions were produced by GA (in the first step of complex coacervation) due to its greater emulsifying activity than SPP. Oil EY and EE, moisture, and water activity in dried compositions ranged from 75.7 to 75.6, 76.0-73.4 %, 3.4-4.1 %, and 0.1-0.2, respectively. Spherical microcapsules were created with small and aggregated particle size but stable for 60 days. An amount of 8 % of quercetin remained in the dried coacervates after 60 days, with low hydroperoxide production. In summary, when GA is used as the emulsifier and SPP as the second biopolymer in the coacervation process, suitable coacervates for food applications are obtained, with ES being a novel alternative to obtain coacervates in powder, with improved stability for encapsulated compounds. As a result, this study helps provide a new delivery system option and sheds light on how the characteristics of biopolymers and the drying process affect coacervate formation.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Tamaño de la Partícula / Quercetina / Aceite de Linaza / Electricidad Estática / Secado por Pulverización / Goma Arábiga Idioma: En Revista: Food Res Int Año: 2024 Tipo del documento: Article País de afiliación: Irlanda Pais de publicación: Canadá
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Tamaño de la Partícula / Quercetina / Aceite de Linaza / Electricidad Estática / Secado por Pulverización / Goma Arábiga Idioma: En Revista: Food Res Int Año: 2024 Tipo del documento: Article País de afiliación: Irlanda Pais de publicación: Canadá