Influence of Selected Compositions of Wall Materials and Drying Techniques Used for Encapsulation of Linseed Oil and Its Ethyl Esters
The aim of the study was to compare the encapsulation of linseed oil and its ethyl esters using two coating materials (maltodextrin with whey protein concentrate (WPC) vs. maltodextrin with gum arabic) and two drying methods (spray-drying vs. freeze-drying) to obtain powders with the highest oxidati...
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MDPI AG
2024-02-01
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| Online Access: | https://www.mdpi.com/2076-3417/14/4/1372 |
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| author | Dorota Ogrodowska Małgorzata Tańska Paweł Banaszczyk Grzegorz Dąbrowski Sylwester Czaplicki Marta Wachowicz Iwona Zofia Konopka |
| author_facet | Dorota Ogrodowska Małgorzata Tańska Paweł Banaszczyk Grzegorz Dąbrowski Sylwester Czaplicki Marta Wachowicz Iwona Zofia Konopka |
| author_sort | Dorota Ogrodowska |
| collection | DOAJ |
| description | The aim of the study was to compare the encapsulation of linseed oil and its ethyl esters using two coating materials (maltodextrin with whey protein concentrate (WPC) vs. maltodextrin with gum arabic) and two drying methods (spray-drying vs. freeze-drying) to obtain powders with the highest oxidative stability. A comparison was made based on the properties of emulsions (morphology, particle size distribution, and stability) and powders (morphology, physicochemical properties, fatty acid composition, and oxidative stability). The powder’s oxidative stability was determined based on the Rancimat protocol. The most uniform distribution of oil droplets in prepared emulsions was stated for ethyl esters in a mixture of maltodextrin and gum arabic. Emulsions with WPC had a bimodal character, while those with gum arabic had a monomodal character. Gum arabic promoted emulsion stability, while in samples containing WPC, sedimentation and creaming processes were more visible. Powders obtained using spray-drying had a spherical shape, while those obtained by freeze-drying were similar to flakes. Although encapsulation efficiency was the highest for freeze-dried powders made of linseed ethyl esters with gum arabic, the highest oxidative stability was stated for powders made by spray-drying with WPC as wall material (independently of linseed sample form). These powders can be easily applied to various food matrices, increasing the share of valuable α-linolenic acid. |
| first_indexed | 2024-03-07T22:45:02Z |
| format | Article |
| id | doaj.art-e65888a6b69b4560b8728bfc77ef6e60 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-07T22:45:02Z |
| publishDate | 2024-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-e65888a6b69b4560b8728bfc77ef6e602024-02-23T15:05:47ZengMDPI AGApplied Sciences2076-34172024-02-01144137210.3390/app14041372Influence of Selected Compositions of Wall Materials and Drying Techniques Used for Encapsulation of Linseed Oil and Its Ethyl EstersDorota Ogrodowska0Małgorzata Tańska1Paweł Banaszczyk2Grzegorz Dąbrowski3Sylwester Czaplicki4Marta Wachowicz5Iwona Zofia Konopka6Department of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, PolandDepartment of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, PolandEngineering Department, Process Equipment and Food Biotechnology, Faculty of Food Sciences, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, PolandDepartment of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, PolandDepartment of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, PolandDepartment of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, PolandDepartment of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726 Olsztyn, PolandThe aim of the study was to compare the encapsulation of linseed oil and its ethyl esters using two coating materials (maltodextrin with whey protein concentrate (WPC) vs. maltodextrin with gum arabic) and two drying methods (spray-drying vs. freeze-drying) to obtain powders with the highest oxidative stability. A comparison was made based on the properties of emulsions (morphology, particle size distribution, and stability) and powders (morphology, physicochemical properties, fatty acid composition, and oxidative stability). The powder’s oxidative stability was determined based on the Rancimat protocol. The most uniform distribution of oil droplets in prepared emulsions was stated for ethyl esters in a mixture of maltodextrin and gum arabic. Emulsions with WPC had a bimodal character, while those with gum arabic had a monomodal character. Gum arabic promoted emulsion stability, while in samples containing WPC, sedimentation and creaming processes were more visible. Powders obtained using spray-drying had a spherical shape, while those obtained by freeze-drying were similar to flakes. Although encapsulation efficiency was the highest for freeze-dried powders made of linseed ethyl esters with gum arabic, the highest oxidative stability was stated for powders made by spray-drying with WPC as wall material (independently of linseed sample form). These powders can be easily applied to various food matrices, increasing the share of valuable α-linolenic acid.https://www.mdpi.com/2076-3417/14/4/1372linseed oilethyl estersspray-dryingfreeze-dryingmaltodextrinwhey protein |
| spellingShingle | Dorota Ogrodowska Małgorzata Tańska Paweł Banaszczyk Grzegorz Dąbrowski Sylwester Czaplicki Marta Wachowicz Iwona Zofia Konopka Influence of Selected Compositions of Wall Materials and Drying Techniques Used for Encapsulation of Linseed Oil and Its Ethyl Esters Applied Sciences linseed oil ethyl esters spray-drying freeze-drying maltodextrin whey protein |
| title | Influence of Selected Compositions of Wall Materials and Drying Techniques Used for Encapsulation of Linseed Oil and Its Ethyl Esters |
| title_full | Influence of Selected Compositions of Wall Materials and Drying Techniques Used for Encapsulation of Linseed Oil and Its Ethyl Esters |
| title_fullStr | Influence of Selected Compositions of Wall Materials and Drying Techniques Used for Encapsulation of Linseed Oil and Its Ethyl Esters |
| title_full_unstemmed | Influence of Selected Compositions of Wall Materials and Drying Techniques Used for Encapsulation of Linseed Oil and Its Ethyl Esters |
| title_short | Influence of Selected Compositions of Wall Materials and Drying Techniques Used for Encapsulation of Linseed Oil and Its Ethyl Esters |
| title_sort | influence of selected compositions of wall materials and drying techniques used for encapsulation of linseed oil and its ethyl esters |
| topic | linseed oil ethyl esters spray-drying freeze-drying maltodextrin whey protein |
| url | https://www.mdpi.com/2076-3417/14/4/1372 |
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