Nanoencapsulation of linseed oil with chia mucilage as structuring material: Characterization, stability and enrichment of orange juice.
Food Res Int
; 120: 872-879, 2019 06.
Article
em En
| MEDLINE
| ID: mdl-31000308
Linseed oil was nanoencapsulated with chia seed mucilage (CSM) as structuring material. Linseed oil nanoparticles (LO-NP) were evaluated regarding particle size distribution, zeta potential, pH, viscosity, encapsulation efficiency, loading capacity, morphology, FT-IR and thermal properties. Furthermore, the nanoparticles were spray-dried, and oxidative stability was evaluated during 28â¯days under storage at accelerated conditions (40⯰C). The bioaccessibility of spray dried nanoparticles (SP LO-NP) was also evaluated after in vitro digestion. Thereafter, SP LO-NP were utilized in the enrichment of orange juice, and physicochemical and sensory evaluation of pure orange juice and orange juice with SP LO-NP were evaluated. Nanoparticles in suspension presented a mean diameter of 356⯱â¯2.83â¯nm, zeta potential of -22.75⯱â¯3.89â¯mV and encapsulation efficiency of 52%. No significant differences regarding consumer acceptance were observed between pure orange juice and orange juice with SP LO-NP. The results suggest that CSM can be used as structuring material to nanoencapsulate hydrophobic compounds, allowing its solubility in foods with high water content. Furthermore, the SP LO-NP provided a good bioaccessibility to linseed oil after in vitro digestion, which represents an advantage to incorporate the nanoparticles in food.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Óleo de Semente do Linho
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Alimentos Fortificados
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Salvia
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Citrus sinensis
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Mucilagem Vegetal
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Sucos de Frutas e Vegetais
Idioma:
En
Revista:
Food Res Int
Ano de publicação:
2019
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Canadá